As one of Byron Bay’s premier Vegan and Vegetarian chefs, Anthea Amore has released her latest bookÂ PASSION: organic vegan recipes to live for, aÂ comprehensive 200+ page bookÂ filled with over 100 refined sugar-free, 100% vegan, 98% gluten-free and 60% raw living food recipes! Plus, did we mention delicious?! Offering both simple and gourmet options for every meal, snack and special occasion, collated from across Anthea’s impressive global seventeen-year career.
Here are three mouth-watering salad recipes from herÂ gorgeous book, not only toÂ delightÂ your taste-buds, but also as healthy, perfectly balanced food options. Because as we all know, food is great, healthy food is much harder. Luckily, Anthea is here to help.
Simple Roast Vegetable Quinoa Salad with Chargrilled Zucchini
Quinoa seems to be almost everywhere, but while everyoneâ€™s cooking it at home it is still not found in that many cafes and restaurants. With so many people incorporating it into their daily diet, quinoaâ€™s popularity has grown pretty fast in a short time. Quinoa (pronounced â€˜kinwaâ€™) has been cultivated in the Andes for over
5,000 years as a staple food in the diets of the indigenous people. It is high in complete protein, meaning that it includes all nine essential amino acids but is especially abundant in lysine, essential for tissue growth and repair. Quinoa features a host of other health-building nutrients. It is a very good source of manganese, magnesium, folate, iron and phosphorus. This â€˜grainâ€™ may be especially valuable for persons with migraine headaches, diabetes and cardiovascular health issues among other things. Plus, it is a good source of dietary fibre and provides a significant source of calcium, and thus is useful for vegans. Quinoa is gluten-free and considered easy to digest. If youâ€™ve never cooked it before, have a go, itâ€™s quite simple, very much like rice but requires a little less cooking time. Itâ€™s another wonderful grain to incorporate into your weekly diet.
This can be served as a salad in its own right or with baked tempeh or other salads.
(Serves 8â€“10 people as side salad)
- 2 cups quinoa
- 4 cups filtered water
- 2 medium sweet potatoes, diced
- 1 medium purple onion
- 1 red pepper
- 1 yellow pepper
- Olive oil, for baking
- Good salt
- Freshly cracked pepper
- 2â€“3 sprigs fresh rosemary
- 2 medium zucchinis, sliced lengthways
Simple Salad Dressing
- 125ml olive oil
- 1 medium lemon, juiced (about 50ml)
- 1 tsp salt
- Â½Â bunch parsley, roughly chopped
Cooking the Quinoa
Place the quinoa in a saucepan with 4 cups of filtered water and bring to the boil with the lid on for roughly 5 minutes. Once boiling, reduce to a low-medium heat.Â Allow it to simmer and cook until the little balls have swollen and no longer have an uncooked white centre (approximately 10 minutes). Turn heat off and leave for a further 5 minutes.Â Be careful not to overcook the grain as it can quite quickly become mushy and clump together. If you follow this timing, you will soon be a natural at cooking quinoa.Â For a warm version of this salad, toss the vegetables through the cooked quinoa and drizzle with dressing. For a cool salad, run cold water through the quinoa in a sieve.Â Once the grain is cool to touch, leave to fully drain, then add the roast vegetables and toss with the dressing below.
Place diced sweet potato, onion and whole peppers on a baking tray. Cover in olive oil, salt, pepper and rosemary leaves and bake at 200Â°C (400Â°F) until golden brown.Â Set aside to cool. Remove skin and seeds from roasted peppers and slice into slivers.
Brush zucchini slices with salt and olive oil. Place on a hot chargrill pan and allow to sear for a few minutes. You want the black lines for colour and flavour so peek at one piece first before turning them all.
Simple Salad Dressing
Place all the ingredients, except the parsley, in a jar with a lid on and shake.Â To assemble the salad, combine all ingredients (including parsley) in a large mixing bowl and gently toss with dressing. Serve in a lovely salad bowl.