Fertility Road Issue 04

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