Watermelon Quinoa Salad
2 cups watermelon, cubed
1 cup vegetable stock
¼ cup pine nuts
2 handfuls of arugula
1 cup white quinoa
1/3 cup Sheep’s Milk feta cheese, crumbled
1 tbsp olive oil
½ tbsp coconut vinegar
2 tsp unpasteurized honey, liquid
½ small shallot, finely
1 tbsp lime juice
4-5 basil leaves, chopped
1 tsp sea seasoning salt with kelp
2 cracks black pepper
Place quinoa into a sieve and rinse with cold water for 20-30 seconds. Put your rinsed quinoa into a pot with 1 cup of Vegetable stock and 1 cup of filtered water, cover and bring to a boil. Reduce heat to low-medium, remove lid and simmer, stirring occasionally.
To make dressing: in a large medium sized bowl, whisk together olive oil, coconut vinegar, shallots, chopped basil, honey, lime juice, salt, and pepper.
Cut watermelon into bite sized chunks and place in the bowl with dressing in it. Add baby arugula and mix until well dressed. Put to the side
In a small frying pay, toast your pine nuts on low-medium heat. Keep a close eye on them as the burn quickly! Move the frying pan back and forth to disperse the heat evenly. Warm until light golden brown.
When quinoa is finished (all water has been absorbed), remove it from the heat and stir it with a fork.
Scoop ½ cup of quinoa into a bowl (you will have plenty extra for leftovers!), add watermelon & arugula mix, and top with toasted Pinenuts and sheep’s feta crumble.
Alex Comrie, B.Comm, Registered Holistic Nutritionist (R.H.N.)
Nutritional Consulting www.realhealthworks.ca
Holistic Catering www.sasandalex.com