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Day 5 of 7 of our Get Healthier Campaign

Dinner- Crunchy Quinoa Salad

After a fantastic day catching up with friends, we felt the perfect end to the week would be a hearty meal and a good DVD. The meal was good, pity about the DVD but still good to veg out on the couch and recharge for the busy week ahead. Things are supposed to be winding down for the year now but for us it's only getting busier as we prepare for our crazy busy January. 

Dinner tonight, a crunchy quinoa salad.

Crunchy Quinoa Salad

Ingredients:

• 1.5 cups Quinoa 
• 1/2 cup pomegranate seeds
• 1 avo cubed
• 1 tomato cubed
• 1 courgette cubed
• 1 red onion diced
• 1 cup kale chopped
• 2 tablespoons pesto
• 1 large Sweet potato cubed
• 2 tablespoons polenta
• Extra Virgin Olive Oil
• Black Pepper and sea salt  to taste 
• Oregano

Directions:

1.  Wet the cubed sweet potato with water and put in a bowl. Add the polenta and mix until each piece is covered so it forms a light batter. 
2. Place on a baking tray with a little sea salt and bake until soft at 180 degrees. (About 30 min)
3.  Cook the quinoa in water at a 2:1 ratio of water to quinoa so in this case 3 cups water. 
4.  Place the cooked quinoa in a bowl and add the pesto, pomegranate, tomatoes, onion, courgette, kale and avocado. We don't cook the veggies first, the heat of the quinoa helps to warm them up a bit and keep all the nutrients intact.
5. Remove the sweet potato/polenta cubes and place on top.
6. Finally, cover with Olive oil and some orgegano sea salt and pepper. 
7. Serve up a bowl and grab a (hopefully better than our choice) DVD.
8. ENJOY

We would love to hear your feedback so let us know if you try this what you think in the comments below.