I made this for lunch today with bits and pieces I had in the fridge. I had some beetroot, spinach and snow peas from the farmers market so they are all in season, local and organic which made it even better...
It's really starting to warm up so raw food and salads are becoming relevant. It's what we are starting to feel like! Keep in mind that your body has to work harder to digest raw food so eat them in the middle of the day and don't go overboard just because they're vegies! As always listen to your body.
I had in mind to serve with a dollop of goats ricotta but there wasn't any left :)
This is isn't really a recipe - the title pretty much says it all.
I love the look home grown beetroot!
Spinach, beetroot & quinoa salad with mint & za'atar
About 1/2 cup cooked quinoa. I used white as I had some handy, red would look great.
A good handful of finely chopped spinach
1 small beetroot, grated
Some snow peas, diced
About 1/2 cup of mint leaves
1 tablespoon sunflower seeds
1 teaspoon of poppy seeds
Juice of half a lemon
Olive oil
1 tablespoon of za'atar
Salt and pepper
Toss together the quinoa, spinach, beetroot, snow peas and mint.
Lightly
toast the sunflower seeds in a dry skillet until golden. Add the poppy
seeds to the pan and toast for a couple of minutes.
Dress your salad with lemon juice and drizzle with enough olive oil to coat. Sprinkle with za'atar and add salt and pepper to taste.
This serves one or two, so adjust accordingly for a crowd.
Za'atar
1/2 cup sesame seeds (I toast mine in a dry skillet but you can keep raw)
1/2 cup sumac
2 tbsp dried thyme1 tbsp dried oregano
Combine all ingredients in a glass jar and shake well.
