January is notoriously known as a somewhat long and grey month, but we hope you’re all keeping up the spirit and doing something about those New Year’s resolutions, whatever they may be. We don’t usually do resolutions apart from ‘travelling more’ (a returning classic of ours), but this year we promised each other to dedicate ourselves into making this blog even more awesome and reaching even more readers out there. Let us know how we’re doing so far!
So, one of our first recipes for 2015 is this lush and refreshing green salad with red quinoa, fresh goat’s cheese, honeydew melon and pomelo fruit. It’s absolutely delicious, and if one of your New Year’s resolutions was to eat healthier and making proactive choices in what you consume in 2015, then here’s a bit of inspiration to get that resolution going.
In keeping with our previous post about detoxing juices it is well worth noting the known health benefits of the pomelo fruit. This wonderful citrus fruit, which looks sort of like a giant orange, is in fact closely related to grape fruit, yet it’s less bitter. It contains some juicy meat with a bunch of fibers and potassium, and it is quite rich on C-vitamin, which will boost your immune system. Finally, it packs a lot of various nutrients that aid detoxification of the body.
Also, the pomelo is in season right now and prices are as low ever, so get your hands on this crazy citrus before it’s too late!
Pomelo & Quinoa Salad
(Makes 4 servings)
150 ml / ⅔ cup uncooked red quinoa300 ml / 1½ cups water½ pomelo½ honeydew melon 100 g mixed salad
1 handful mint leaves (chopped)
100 g fresh goat’s cheese
2 tbsp hemp seeds 2 tbsp sesame seeds
Ginger Lemon Dressing 1 tsp grated ginger 1 tsp honey 1 tbsp lemon juice 1 tbsp olive oil½ tsp sea saltA pinch of cayenne pepper
Add quinoa and water to a saucepan and cook for 18-20 minutes or until the quinoa seeds have small tails and are tender. Once done, leave to cool. Meanwhile, combine the ingredients for the Ginger Lemon Dressing in a small bowl, and when the quinoa is cooled toss with the dressing.
Roast the sesame seeds in a frying pan at medium heat until lightly golden. Then halve the honeydew melon and remove the seeds and skin before chopping it into small 2×1 cm bites. Remove the outer skin of the pomelo as well as the membranes inside to fully reveal the juicy meat. Tear the pomelo meat into small 2×1 cm bites.
Finally, toss everything together in a big salad bowl and top with fresh goat’s cheese. Enjoy!