A healthy cheat meal. It’s happened. It’s true.
Our kitchen is constantly trying to innovate with flavours and ingredients, to create products that don’t just make the palette happy – but “treats our body like a temple” as well (we like to call such products “holy good”). In the kitchen, we utilize our organic goodies to produce non-refined, non-artificial, all clean processed foods. Earlier this year, we introduced Pomegranate Molasses – a middle eastern favourite.
Pomegranate Molasses is a healthier sweetener used for marinades, drinks, in stews – and in dressings! It’s reduced pomegranate juice, with bits of jaggery and a dash of lemon.
The additional benefits of this ingredient are multifold – high in vitamin C, good for digestion, anti inflammatory…and the taste it brings to your dish is nothing less of gourmet, exotic!
We recently had this salad for a Sunday lunch and it made the table super happy!
Low cal. High nutrition. Full flavour – this Quinoa and Veggie salad is super wholesome, super easy and super yum. It also leaves you feeling gooood!
½ cup Quinoa
1 cup water
1 cup baby spinach or regular spinach
1 cup sliced green beans
1 cup green zucchini, batonette cut
Contains Quinoa, fresh sliced tomatoes, stir fried garlic spinach, pan charred zucchini, par boiled beans
1. Prep the Quinoa ~
In a hot pan, put 2 tbsp ghee or olive oil. Add the quinoa. Roast it till it gets a slightly darker colour. Pour enough water to cover the grains; cover and let it steam. The water should evaporate fully. It may take 6-8 minutes. Check. The texture you’re looking for is “fluffy with a bite”.
2. Par boil the beans in mildly salted water. These should become al-dante in 4-5 minutes. You can check with a fork or a nibble (don’t forget to cool the bean with your mouth before you pop it in your mouth. Burnt tongues are no fun). Once done, strain the beans and allow them to cool.
3. While this happens, take a pan, put a tsp of olive oil and a sprinkle of salt and pepper. Place the cut zucchini skin side up, we want them to get pan-charred. Flip the side in a minute.
Alternate. Zucchini is 95% water, which means you don’t add any extra drops of water to this pan! The zucchini is done when the flip side of the skin is slightly charred. This should not take more than 6-8 minutes. Empty the zucch in a bowl. We’ll use the same pan to..
4. Stir fry some spinach!
Add a tsp of olive oil and 1 tbsp of finely chopped garlic. Add the baby spinach, stir lightly. Sprinkle a bit of salt. Stir. Spinach should be cooked in 3-4 minutes.
Preparing this dressing takes 2 minutes, or less. But once you taste it you’ll wonder, how?
5. Whisk in the molasses & the oil in a bowl. Add salt and pepper, chopped basil leaves and garlic. Whisk. Add in half a lemon juice first. Whisk, taste. Depending on how tart or sweet you like your dressing, you may want to add more of the lemon juice and/or molasses. If you like it more vinaigrette-y, add in some extra olive oil.
Whisk till all ingredients have submitted to a big group hug. The dressing is ready to meet the veg!
6. Mix all the elements in a bowl. We started our base with the quinoa so that the flavours of all the warm foods put next stick to the grains.
The “cherry” on top
Flax, Pumpkin Seeds and Walnuts
Sprinkle these super seeds and nuts on top of the salad for that extra flavour, crunch and #thegoodstuff.
This salad is power packed with protein and fiber. It’s rich in antioxidants, amino acids and is gluten free. The use of a natural sweetener (the molasses) in place of sugar helps make this a healthier salad than it already is and makes it diabetic and vegan friendly.
Try it at home soon and tell us how it went in the comments below. We would love to know what you did differently and what you liked about this munch.
There is so much you can do with a jar of molasses. We will be sharing more recipes soon. Stick around : )