We adapted Izelle’s wholesome salad recipe to add more immune-boosting ingredients with what’s fresh in season! Not only is this salad immune-boosting, but it’s packed with anti-inflammatories. Adjust the ingredients to your liking!
Prep time 15 minutes
Cooking time 30 minutes
Serves 6
Ingredients
Directions
Ingredients
3-4 Bell Peppers (deseeded and chopped into quarters)
2 Tbsp Olive Oil
3 Tbsp Raw Honey
Salt
Pepper
2 tsp Sesame seeds
2 Large Red Onions, diced
2 Cups White Quinoa
2 tsp Turmeric
1 tsp dried parsley
100g baby spinach
1 Tbsp Almond Flour (optional)
Fresh Rosemary
Ginger, grated/chopped
Carrots
Broccoli
Lemon, Lime or Citrus (to squeeze over as a dressing)
Pumpkin Seeds or Mixed Seeds
Directions
Preheat the oven to 200 and spray a baking tray with non-stick cooking spray.
Place the bell peppers on the tray, drizzle with 1 Tbsp of the olive oil and 1 Tbsp Honey, season with salt & pepper, and sprinkle sesame seeds over. Roast for 20-30 minutes.
In the meantime, heat the remaining olive oil in a frying pan and fry the onions until golden brown.
Add the ginger, garlic and fry for another minute.
Add the broccoli and thinly sliced carrots and cook for another 3-5minutes (green but still crunchy).
Drizzle with the remaining honey, season with salt, pepper, parsley and allow to caramelize over medium heat.
Cook the quinoa as per the packet instructions, simply add the turmeric and season with salt.
To assemble the salad, place the quino in a serving bowl, add the baby spinach, top with the broccoli & caramelized onion mix, the roasted red peppers.
Sprinkle with almond flour, pumpkin seeds/mixed seeds and fresh rosemary. Squeeze your fresh citrus over and enjoy!
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