Herby quinoa salad - Women's Running

Herby quinoa salad

Author: Christine Bailey

Read Time:   |  February 11, 2016

Healthy Vegetarian Quinoa Salad

When you’re on the go, it can be all too easy to opt for a shop-bought sarnie or ready meal for your post-run grub! Sadly, this means missing a crucial window of opportunity to replenish your body with the goodness it needs to repair and recover. This easy-to-prepare quinoa salad is loaded with protein and nutrients – ideal for a post-run recovery boost – and can be prepared in advance and stored in Tupperware for the next day!

Quinoa is a nutrient-dense, gluten-free seed, rich in anti-inflammatory flavanoids and magnesium to support recovery. It’s also a great source of fibre and protein, meaning you’ll stay feeling satisfied for longer!

Ingredients

  • 90g quinoa
  • 250ml vegetable stock
  • Pinch of saffron strands
  • 2tbsp capers
  • 1 anchovy, chopped
  • 1 garlic clove, crushed
  • Handful of mint leaves
  • Handful of coriander leaves
  • Handful of parsley leaves
  • 90ml olive oil
  • 3tbsp red wine vinegar
  • 2 roasted red peppers, chopped
  • 2 celery stalks, chopped
  • 60g black pitted olives, halved
  • 200g cherry tomatoes, halved
  • 1 small red onion, diced
  • Fresh coriander leaves to garnish
  • 30g toasted pine nuts
  • 150g cooked chicken breast

Method

  1. Rinse the quinoa in a sieve. Transfer to a saucepan, pour over the stock and add the saffron. Bring to the boil, then turn the heat down to low, cover and simmer for 15 minutes until tender. Leave the lid on and steam for a further five minutes.
  1. Transfer to a large bowl.
  1. Place the capers, anchovy, garlic, herbs, oils and vinegar in a food processor and pulse lightly to combine.

Christine Bailey

Award-winning nutritionist and regular WR freelance contributor

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