With nutritionist Nikki Wood
This 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