Fertility Road Issue 04
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FEATURE | nutrition<br />
HERBED QUINOA SALAD WITH<br />
ROASTED VEGETABLES – SERVES 4-6<br />
SEARED SALMON WITH GREMOLATA<br />
– SERVES 4<br />
© Christine Bailey<br />
This is aromatic herb flavoured quinoa topped with sweet roasted<br />
vegetables and a garlic herb dressing. Dubbed the ‘supergrain’,<br />
quinoa is an excellent protein-rich, gluten-free grain and makes<br />
a delicious alternative to rice or couscous. This is a perfect Mediterranean<br />
inspired dish, wonderful for picnics and packed lunches.<br />
Why not top it with a little herb Greek yogurt for added effect?<br />
• 180g/6oz/generous ¾ cup of quinoa grain<br />
• 500ml/16floz/2 cups of homemade vegetable stock,<br />
or use a vegan low salt bouillon powder<br />
• 2 sweet potatoes, peeled and cut into chunks<br />
• 2 courgettes thickly sliced at an angle<br />
• 2 red onions, cut into large chunks<br />
• 2 red, 2 yellow peppers, cut into quarters<br />
• Freshly ground black pepper<br />
• 1-2 garlic cloves, crushed<br />
• 6 tbsp of olive oil<br />
• A handful of chopped basil leaves<br />
Yogurt dressing<br />
• 150ml Greek yogurt<br />
• 2 tsp of lemon juice<br />
• 1 tbsp of chopped basil leaves<br />
1. Place the quinoa and bouillon powder in a pan and cover with<br />
the water. Bring to the boil then simmer covered on a low heat<br />
for 15 minutes. Take off the heat and leave to stand for a further<br />
10 minutes.<br />
2. Mix together the oil and garlic.<br />
3. Heat the oven to 200°C, gas mark 6. Place the vegetables in a<br />
large roasting tin and drizzle over half the oil. Season with a little<br />
black pepper and roast for 40 minutes until the vegetables are<br />
tender and slightly charred.<br />
4. Make the yogurt dressing by mixing together the yogurt, lemon<br />
juice and chopped basil. Season to taste.<br />
5. Break up the quinoa with a fork and spoon on to a serving platter.<br />
Place the roasted vegetables on top and drizzle over the remaining<br />
garlic oil. Scatter with basil leaves and top with a little herb yogurt.<br />
Gremolata is an Italian mixture of parsley, lemon zest and garlic. It<br />
is a wonderful punchy flavouring for fish dishes, quick to prepare<br />
and full of antioxidants. This works perfectly with oily fish such as<br />
salmon but is equally delicious drizzled over vegetables.<br />
Storage: Prepare the gremolata in advance and store in the fridge until<br />
required. Leftover salmon can be kept in the fridge for one or two days.<br />
• Large handful of fresh flat leaved parsley, finely chopped<br />
• Juice and grated zest of 1 lemon<br />
• 2 cloves of garlic, crushed<br />
• 3 tbsp olive oil<br />
• 4 salmon fillets, with skin<br />
• 8 red and yellow cherry tomatoes, halved<br />
1. Mix together the parsley, lemon juice and zest, garlic and 2 tbsp<br />
of oil in a bowl.<br />
2. Pour a little oil over the salmon fillets and season with black<br />
pepper. Heat a frying pan until hot. Sear the salmon, skin–side<br />
down for 2-3 minutes until golden. Turn over and cook for a<br />
further 4-5 minutes until cooked through.<br />
3. Place the tomatoes in a bowl and coat with a little of the<br />
gremolata. Spoon on to a serving plate and top with the salmon.<br />
Drizzle the remaining gremolata over the salmon.<br />
Dr Marilyn Glenville PhD is the UK’s leading nutritionist<br />
specialising in women’s health. She is the Former President of<br />
the Food and Health Forum at the Royal Society of Medicine<br />
and the author of a number of internationally bestselling<br />
books including Getting Pregnant Faster, Fat around the Middle<br />
and The Natural Health Bible for Women.<br />
Dr Glenville works in a gynaecology clinic in London and also<br />
in Tunbridge Wells. If you are interested in a consultation, you<br />
can contact Dr Glenville’s clinic on 0870 5329244, or by email<br />
at health@marilynglenville.com.<br />
For more information go to www.marilynglenville.com<br />
www.fertilityroad.com<br />
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