Quinoa, chickpea and roast beetroot salad
These days it seems to be becoming trendy to go on a gluten free diet to lose weight. Now I could go on and on about how this is not a good idea however I will just say that a lot of gluten free substitutions are actually higher in fat, sugar and higher GI than their glutenous equivalents. This means that a lot of people actually put on weight when going on a gluten free diet (especially since if you are like me, every time you see something gluten free you just have to try it!).
For this reason I avoid eating gluten free breads and pastas as much as possible and stick to fresh, non-processed foods. However one question that was asked of me yesterday was how do you still get the right nutrition so that you don’t feel hungry and lethargic all the time.
I experimented with a healthy salad last night that had enough protein and carbs to satisfy me but not too much that it was going to sit in my stomach all night and I have to say it was a success!
So for all of those out there that want a healthy but satisfying gluten free dinner try this quinoa, chickpea and roast beetroot salad and let me know what you think!
Just in case you didn’t already know, quinoa (pronounced ‘keen-wa’) is one of nature’s superfoods and is a great gluten free substitute for couscous and can be used instead of oats for porridge. Quinoa is high in protein, has excellent amounts of calcium, phosphorus, iron and magnesium, is low GI and is rich in dietary fibre, keeping you fuller for longer!
What changes have you made in your diet to stay healthy?
- 1/2 cup cooked quinoa (cook as directions on packet)
- 1 medium sized beetroot
- 1/2 cup drained chickpeas
- 50g frozen peas
- Handful spinach leaves
- 1 tbs lemon juice
- 1 tsp french mustard (Masterfoods is gluten free)
- 1/2 tsp grape seed oil
- Peel and slice beetroot into small chunks. Place on an oven tray and sprinkle with salt and a little oil. Place in oven at 200 degrees Celsius
- While the beetroot is cooking make your dressing by mixing the lemon juice, mustard and grape seed oil in a jar until combined
- Place the frozen peas in the microwave until warm throughout
- Place the warm quinoa, cooked beetroot, peas, spinach leaves and chickpeas in a bowl, toss through the dressing and serve
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