Today I’ve got a packed post filled with a vegetarian recipe, pictures from the garden and stories of what we grew. It’s an eclectic mix that I’d love you all to enjoy.
Like most of us I am usually busy and on the go, either to work, dropping the kids off of having to run some errand or other. I love it like that, it keeps me busy and happy. What I do have to remember is to eat well and I like to make sure that all of us at home have good food to keep us fueled up and healthy.
We grew cucumbers on our patio garden this year and have been amazed at how well they grew and how huge a cucumber plant actually gets, it’s massive. They took ages to germinate but once they got going they grew so fast. I have been using them fresh off the plant and really enjoyed creating new dishes for them to go in.
The additional ingredients today have been supplied by Indigo Herbs who sell organic and quality assured products. They have a huge range of foods with which they wish to inspire and motivate you on a journey to a healthier lifestyle. I spent ages on the site looking at all they have on offer including; natural health guides, superfoods, wholefoods, herbal teas, aromatherapy and lots lots more.
This Cucumber, Gogi Berry and Quinoa Super Salad that I am going to be showing you today is just the ticket to give a boost to your body that will help set you up for the rest of the day.
The Protein packed Tricolour Quinoa Grains are a great wheat free alternative to rice or pasta and I’m sure you’ll agree they give it a wonderful burst of colour.
I love the sprinkle of pine nuts at the end. These nuts have a beautiful sweet flavour and are soft to bite into. If you have any left over from the packet then you can use them in my carrot tops pesto sauce which can be set aside for later in the week. Pine nuts are actually the seeds from the pine tree and they contain a wealth of antioxidants, including vitamins A, B, C, D, and E.
- 1 Medium cucumber
- 50 g Gogi Berries
- 150 g Tricolour Quinoa Grains
- 1 Tablespoon Organic Pine Nuts
- Half Teaspoon Coarse Pink Himalayan Salt
- 1 juice Lemon
- 50 ml Rapeseed Oil
- 1 Clove of Garlic - minced
Rinse the quinoa grains, place in a saucepan with double the amount of water. Bring to the boil and simmer for 15 minutes.
While the quinoa is cooking, chop your cucumber into big chunks
Mix in the gogi berries
Add the salt
Mix together the lemon juice, Rapeseed oil and minced garlic.
When the quinoa is ready, place in a large bowl and pour over the lemon, oil and garlic dressing while it is still warm.
Mix in the cucumber and gogi berries.
Sprinkle with pine nuts
Disclaimer: I was supplied the ingredients by Indigo free of charge to use in my recipe. Everything you see is an honest view and use of the products and I was delighted by the products as you can see!