With nutritionist Nikki Wood 

Superfood-saladThis one takes a little longer to prepare but it’s worth the effort!  It’s also a great one to do towards the end of the week when you want to use up ingredients in the fridge – feel free to add, substitute and play!   The inclusion of rice and quinoa provides an abundance of phytonutrients, fibre and a complete source of protein so it can be served on its own or as an accompaniment.

Prep time: 30-35 mins
Serves: 4 (lunch) or 6 (dinner side salad)

Ingredients (choose organic where possible)

  • 2 tbl sp. olive oil
  • 1 brown onion (diced)
  • 60g pistachios
  • 1 large carrot (grated)
  • 4 spring onions (chopped)
  • 4x fresh apricots (chopped roughly)
  • 1 handful of mint
  • 100g quinoa
  • 100g red / brown / wild rice


  • 2 tsp lemon juice
  • 1 garlic clove (minced)
  • 90ml olive oil
  • Juice and grated zest of 1 orange


Preheat the over to 180c.   Cook the rice and quinoa according to the instructions on the packet then drain and allow to cool completely.

Meanwhile, place the pistachios on a baking tray and cook for 8 minutes or until lightly toasted (make sure you don’t forget about them, as I often do!) Roughly chop them and set them aside.  At the same time heat the oil in a frying pan over medium heat, add the onion and cook for approximately 15 minutes (until caramelised).  Mix all the ingredients together in a bowl.

To make the dressing simply mix all the ingredients together and mix into your super-food salad.   Enjoy!

Nikki consults Thursdays by appointment


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