Clarissa Lenherr Quinoa Salad
Clarissa Lenherr Quinoa Salad

Clarissa Lenherr Quinoa Salad

The perfect dish to keep your blood sugar balanced and help you feel energised, quinoa is a slow release carbohydrate which won’t spike your blood sugar levels like other grains. Plus, the addition of plant protein from the quinoa and nuts will keep you full and satiated.
50g of quinoa
2 x garlic cloves, chopped
1 spring onion, chopped
1 pack of asparagus tips
70g of green beans
100g of edamame beans
50g of radishes
75g of chopped pistachios
Juice of one lemon/lime
2 tbsp of olive oil
1 tbsp of miso paste
40g of pomegranate seeds
Pumpkin seeds to top
Step 1

Cook the quinoa, following the instructions on the pack. While it cooks, steam the asparagus and green beans for 4 minutes until tender. Once the quinoa is cooked, take it off the heat and let cool. Stir in the asparagus and green beans.

Step 2

Whilst the quinoa and veg cool, in a large frying pan, fry the garlic and onion with the olive oil for 10 minutes until brown. Add in the lemon/lime juice and miso paste and stir. Finally add in the edamame beans and fry for 5 minutes.

Step 3

Mix in the fried mixture into the cooled quinoa and stir well. Next add in the spring onions, radishes and pomegranate seeds. Top with the chopped pistachios and a sprinkle of seeds and a touch of pepper and salt.

Recipe courtesy of Harley St nutritionist Clarissa Lenherr for Nexba. Pair this salad with a delicious cold naturally sugar free and caffeine free Lemon & Yuzu Nexba Natural Energy.

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