Recipe: Cucumber Noodle Salad with Fennel, Chard and Quinoa

Well isn’t this nice? Summer came back to visit!

If you are in the UK right now you are perhaps enjoying some pleasant weather, maybe smashing out a barbecue or gathering with friends and neighbours. This can be a scary time if you are ‘clean eating’ or ‘exploring raw’ so there’s no need to tip toe around the sausages and burgers anymore and make polite excuses or feel that you can’t indulge in soProSpiralizer by Stephanie Jeffsme healthy food, or feel that you have lost the best salad competition. Make this. Eat this. It’s a winner.

It’s time to get out your Spiralizer and show your guests how it’s done! Truly one of my favourites (yeah I know! I ALWAYS say that!) but hey I am proud of my recipes from Spiralize! This is a great recipe to share (if you need to!) and make it up in duplicate batches for summer (or any time of year!) gatherings.

The blend of fresh mint and summer garden peas in the dressing alone make this one a total winner. If you can’t find fresh uncooked peas then try edamame or another soft bean. Fresh in season greens and salads can be substituted for lots of the ingredients and you can make the noodles out of a combination of courgettes (zucchini) and cucumber. Although don’t take the cucumber out altogether: it’s a darling cleanser, it’s wet and keeps the salad saucy.

veg

If you’d prefer to keep it completely raw then you can replace the cooked quinoa with raw sprouted quinoa (soak them for longer until they ‘uncurl’)

Feel free to add sprouts such as radish, alfalfa or broccoli and throw on as many micro-greens that are in season that you can!

Just remember to keep it organic or homegrown. There’s a mountain of nasties in some stuff out there.

I would probably make the sauce separately and mix or pour it on shortly before serving to save the salad going soggy.

And if there’s any dressing left over (what..!? step it up!) then this also makes a cracking dip.

What’s the recipe? 

This super-healthy salad is served with a punchy mint and pea dressing which gives the dish a real zing. The addition of protein-packed quinoa to the ingredients gives it real bite and makes it a satisfying and substantial lunch. The recipe for the dressing makes plenty, so keep any leftovers in the fridge and use over the next couple of days.

Ingredients

For the dressing:

  • 150g/51⁄2oz/1 cup peas
  • 1 large handful spinach leaves
  • 1 bunch mint leaves
  • 3 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • juice of 1 lime
  • 1 tbsp tamari
  • 1 tsp maple syrup (optional)

For the salad:

  • 25g/1oz/1⁄8 cup quinoa
  • 1⁄2 cucumber
  • 1⁄4 fennel bulb, finely sliced
  • 3 radishes, finely sliced
  • 1 spring onion (scallion), finely sliced
  • 2 tbps sesame seeds
  • 1 handful chard leaves

Method

Firstly prepare the dressing: place all of the ingredients into a blender and blend until smooth. Transfer to the fridge while you make your salad.

Put the quinoa in a bowl and pour over enough cold water to cover, then leave to soak for a couple of minutes. Put 100ml/31⁄2 oz/scant 1⁄2 cup water in a pan and bring to the boil. Add the quinoa to the pan and cook on a gentle simmer for 10 minutes until it has softened and absorbed the water. Drain the quinoa if necessary and set aside to cool.

Spiralize the cucumber using your ProSpiralizer™ , then place the noodles in a serving dish. Add the remaining salad ingredients and toss everything together by hand.

Dress the salad with a couple of spoonfuls of the dressing (you will have plenty left over) and scatter over the cooled quinoa. Serve.

Timing

Preparation time: 10 minutes Cooking time: 10 minutes

Serves 1

Calories n stuff

We don’t tend to worry about calories on my planet but if it’s your bag then here’s some nutritional info (reproduced from Spiralize by kind permission from Pavilion)

NUTRITION (PER SERVING | WITH 2 TABLESPOON DRESSING): 384 calories | 14g protein | 26g fat (of which 4g saturates) | 20g carbohydrate (of which 6g sugars) | 8g bre | 0.6g salt

And finally…

  • Spiralize is available in all good bookshops and online at Amazon (UK, USA, Dutch and worldwide versions of the book are available)
  • If you would like to dine with me like this every night this summer then why not come to one of my fabulous summer retreats in Portugal? They are guaranteed to be restful, nutritious and reviving holidays. Check out my facebook photo album to get a feel for what we get up to. I would love to have you join us!

Other recipes you might like can be found in the recipe section of my blog

Shout out if you need me, you know where I am! And ENJOY YOUR FOOD! Post pics and talk to me – it makes me feel loved 😉 x

Bring your food to life!

Keeping it juicy & raw

stephaine

 

 

 

 

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