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
|Print article||This entry was posted by Petra on April 13, 2011 at 8:45 am, and is filed under Dairy free, Gluten Free Recipes, Healthy options. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site.|
No trackbacks yet.
about 3 years ago - 1 comment
I had been thinking about making stuffed peppers for dinner for awhile. Then one day at work the gluten free staff meal for lunch was stuffed peppers. Whilst these stuffed peppers were good they lacked protein and therefore left me a little hungry. This encouraged me to make a healthy, filling version of stuffed peppers…
about 3 years ago - 8 comments
A little while ago I did a post on quinoa porridge with banana, however I thought that I would revisit the concept of quinoa porridge for two reasons: 1) it is definitely feeling like porridge weather and 2) I have come across a bit of debate recently about whether oats are in fact gluten free…
about 3 years ago - No comments
Every year on our birthday my sister and I get to choose what we would like for dinner and every year when we were growing up I chose roast chicken and vegetables with my sister choosing lamb shanks. These days I generally don’t choose roast chicken as I have come across so many amazing recipes…
about 4 years ago - 4 comments
I had seen a couple of different versions of this of this recipe (in Teresa Cutter’s 80/20 diet cookbook and on Scandi Foodie’s blog) and thought it looked and sounded amazing so decided to make it for dinner last night. This salmon kedgeree is so quick and easy to make so is perfect for a…
about 4 years ago - 2 comments
Sunday afternoon, pouring with rain, what to do? Make chicken patties for lunch! Since I didn’t have a car and the rain was keeping me inside I decided to make some chicken patties to have with a salad. The chicken patties are really easy to make and are really yummy served with sweet chilli sauce.…
about 4 years ago - 5 comments
I had a packed of Quinoa (pronounced keen-wa) sitting in the fridge for months after my cousin bought it when she was visiting, and I decided that it was about time that I used it. I was finally inspired by this post from Amanda (Me vs. the bulge) as even since going gluten free I…
about 4 years ago - 1 comment
Dietitian Susie Burrell recently released a book ‘Losing the last 5kg‘ which I purchased considering that is exactly (well close to since I want to lose 6) what I have been trying to do for the last 5 months or so. I am only a 1/3 of the way through the book and I already…
about 4 years ago - No comments
Here is a recipe that is wheat free, gluten free, low carb, high protein and low GI and still tastes amazing! Though the recipe I took it from calls it a lasagna it is really a moussaka as it uses layers of eggplant instead of lasagna pasta sheets, making it ultra healthy. I made it…