So, as usual I’ve been indulging a little too much lately in the cakes and sweet department, so while the weather is ‘kinda’ heating up in UK, I was craving something healthy, light and nourishing. I love this salad for a filling lunch or light dinner. You just know its full of goodness that is going to keep you going. Yes, pancetta isn’t all that ‘healthy’ but its all about balance isn’t it? The added smokiness and crunch just makes it necessary and lets be honest, there isn’t that much in there. The creaminess of the quinoa is just perfectly matched with the crunchy from the raw veg and almonds. You can really use any veg here, its such a versatile salad. I know you are probably thinking, why radish? Not your common vegetable I agree but do me a favour and try a slice of radish with a piece of pancetta….I bet you didn’t think it would work did you? Its so good! weird…. but good!
I love to use quinoa in salads as you can really just assemble such a variety of ingredients with it to create a well rounded, nutritious meal or side. I am sure that everyone these days is aware of this wonderful super food. For those that aren’t sure what the fuss is about…. the beauty of quinoa is that it is a complete protein source, meaning it contains all nine essential amino acids and is also wonderful wheat free alternative to grains and other starchy vegetables. It is super high in dietary fibre and anti-inflammatory phytonutrients. So if you’re feel a bit like me at moment and need to reboot your system, a bowl or two of this lovely goodness will be just what you need.
(It keeps wonderfully for left overs too!)
I hope you enjoy! Give it a go and let me know what you think!
xxx
- 1 cup quinoa (uncooked)
- 8 slices (100g) pancetta
- 100g radish – thinly sliced
- 100g asparagus – thinly sliced
- 1/2 cup almonds – roughly chopped
- 50g rocket
- 1 handful of parsley – roughly chopped
- 3 tbsp runny honey
- 3 tbsp olive oil
- 1 lemon – juice only
- salt and pepper to taste
- Cook the quinoa as per the packet instructions. leave to cool completely and then use a fork to loosen up the clumps. (You can make the quinoa a day before and leave it in the fridge, this helps to loosen it up).
- In the oven or in a fry pan, cook the pancetta till crispy to your liking. Remove and set aside to cool.
- Thinly slice the radish and asparagus, and roughly chop up the almonds and parsley.
- In a large bowl combine the cooked and cooled quinoa, pancetta, radish, asparagus, rocket, parsley and almonds.
- In a mall bowl combine the honey, olive oil, lemon juice.
- Pour it over the salad and season with salt and pepper.
- You can add more of the dressing ingredients to suit your taste.
