Cucumber, Gogi Berry and Quinoa Super Salad

Today I’ve got a packed post filled with a vegetarian recipe, pictures from the garden and a healthy hamper giveaway. 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.

Cucumber, Gogi Berry and Quinoa Super Salad
The cucumber plant that I’ve grown this year. It’s taking over the patio!

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.

Cucumber, Gogi Berry and Quinoa Super Salad
Uncooked tricolour quinoa

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.

The recipe is vegetarian, vegan and super healthy!

5 from 7 votes
cucumber, gogi berries and quinoa super salad
Cucumber, Gogi Berry and Quinoa Super Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
A Vegetarian and Vegan Recipe
Course: Main Course
Servings: 4
Author: mainy - myrealfairy
  • 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
  1. Rinse the quinoa grains, place in a saucepan with double the amount of water. Bring to the boil and simmer for 15 minutes.

    Cucumber, Gogi Berry and Quinoa Super Salad
  2. While the quinoa is cooking, chop your cucumber into big chunks
    Cucumber, Gogi Berry and Quinoa Super Salad
  3. Mix in the gogi berries
    Cucumber, Gogi Berry and Quinoa Super Salad
  4. Add the salt
  5. Mix together the lemon juice, Rapeseed oil and minced garlic.

  6. When the quinoa is ready, place in a large bowl and pour over the lemon, oil and garlic dressing while it is still warm.
  7. Mix in the cucumber and gogi berries.
  8. Sprinkle with pine nuts
    Cucumber, Gogi Berry and Quinoa Super Salad

Heres onto the giveaway which I have to offer you an amazing hamper of products:

Healthy Wholefood Hamper Prize
Goji Berries 150g. Organic Royal Quinoa Grains 1kg. Organic Shelled Hemp seeds 250g 

a Rafflecopter giveaway

Cucumber gogi berry and quinoa super salad

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!

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Plantain and Mango Curry – Easy and Delicious

When I was travelling I enjoyed the taste and versatility of Plantain. If you have not come across or cooked with it before it looks like a large banana which it is but this type needs to be cooked before being eaten.

In this recipe I have paired it with mango and onion for a fruity light curry. I prefer a mild curry and my other half likes something with a bit more kick to it. This dish is perfect if you want to turn up the heat, just add more crushed chillies sprinkled on top as a garnish and then everyone is happy!

Plantain and Mango Curry
Plantain and Mango Curry
Prep Time
10 mins
Cook Time
32 mins
Total Time
42 mins

A Fruity Curry which can be made to suit all levels of heat. A great source of energy and vitamins.

Course: Main Course
Cuisine: Worldwide
Servings: 4 people
Author: Mainy -
  • 2 Plantains
  • 1 Tin of Mango in syrup
  • 1 medium Onion
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin
  • 2 cloves of Garlic
  • 0.5 teaspoon Dried crushed Chillies
  • 2 cups of water
  • 2 tablespoons Rapeseed Oil
  1. Place the oil in a large frying pan with the spices and garlic
    Plantain and Mango Curry
  2. Cook for 2 minutes
  3. Add the onions and cook on a low heat for 5 minutes
  4. Add the Plantain and fry for 5 minutes
  5. Add the water and cook for a further 15 minutes on a low heat
  6. Add the mango and cook for 5 minutes
    Plantain and Mango Curry

Plantain and Mango Curry

The plantain takes longer than you would think to cook, it’s generally treated like a vegetable more than a fruit. You can cut it lengthways thinly and gently fry for a tasty snack.

Plantain and Mango Curry

The dish looks really vibrant when it is cooking. When the onions and plantain are just softening then it’s the time to add the mango with its syrup.

Plantain and Mango Curry

When serving, try it with a garlic yogurt dip. Place a small tub of unsweetened yoghurt in a bowl. Add 10 mint leaves – finely chopped. Then add 2 cloves of garlic that have been minced through a garlic press.

Sit back and enjoy! Let me know how you either like the idea – or – if you have tried it please send me a picture.

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You never guess what… It’s Holiday Time!

Yippie, it’s now just around the corner, in just a jiffy we’ll be jetting off for a week in the sun! Fingers crossed on the sun bit but I’m hopeful, optimistic and downright determined that it will be sunny so that these legs can turn from flour white to bronzed turkey goddess!


It can’t come too soon, it’s been a busy year so far and I know when work and the whole juggling aspect of my chosen lifestyle gets a bit much. The kids, my mum and I will be going for the sun and my OH will be heading to the mountains for his visit home. We always have a break this time of year then we do the family holiday around the end of the summer holidays.

I’ve enjoyed having some more guest posts on the blog recently there’s a wonderful banana pancake recipe that has a twist. I have also been experimenting and have developed a vegan chocolate cake that has gone down a treat at home.  I am so pleased that I found this outlet of blogging and I thank you for reading what I come up with to share. Every visit is appreciated so much.

vegan chocolate cake

I will also be sharing my gardening adventures shortly. The patio vegetable garden is coming on a treat and we recently had our first lettuce on our dinner table, it was a big whoop whoop moment for me! Watch out snails, these are not for sharing!

it's holiday time
A small lettuce but with a big heart:)

I am hoping to write some poetry while I am away. I have had ideas swirling around about some topics that are dear to me. To be honest I just haven’t had the head space to be able to concentrate on them. Too much going on and no quiet time. Another reason why the break is going to be so good.

All of these will be available on the blog in the next week. I look forward to seeing what you think to the latest adventures in the myrealfairy household.

I’ve also seen this great blog which provides classes and you can search thousands of teachers for local and online lessons.


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