Cooking with Superfoods

Hello folks! I am back and I bring to you receipes with SUPERFOODS. These are the receipes that my friend Louise (of Thirteen Moons fame) and I did at her retreat (she was kind enough to have me as a guest chef…thank you Louise!!!).

Super foods are foods vital to your well being. They are concentrated sources of phytonutrients, fiber, good fats, antioxidants and have the potential to prevent inflammation and disease. Examples of such foods include berries, dark green leafy vegetables, nuts, legumes, avocado, daikon, shitake mushrooms, quinoa, hemp seeds, flaxseeds, pomogranate, acai berry and many more. But remember moderation is the key and variety is the spice of life so make these foods part of your regular diet rather than solely relying on these.
I will be bringing you recipes with these superfoods on a regular basis so that these can be part of your regular diet.

Today I bring to you Herbilicious Quinoa Salad with Pomegranate.
Quinoa, an ancient grain, is a staple in countries like Peru and Bolivia. It has gained popularity as a wonder grain and a superfood with an impressive amino acid profile, a nutty taste, ease of cooking and is gluten free. I have combined it with many different herbs like dill, tarragon, mint, parsley all powerful herbs and another superfood: Pomegranate.

Herbilicious Quinoa Salad with Pomegranate

An easy to make delicious nutritious beautiful colourful salad with a variety of herbs (which may be adjusted according to personal preference)



2 cups cooked quinoa (according to package directions)
2/3 cup washed finely chopped mint
1/3 cup washed finely chopped dill
1/3 cup washed finely chopped tarragon
1/2 cup washed finely chopped parsley
4 green onions washed and finely chopped
1/2 cup finely chopped cucumber
1 medium sized tomato finely chopped
1/4 cup pomegranate or dried cranberries
juice of 1/2 lemon
salt to taste
1 tsp extra virgin olive oil (optional)
black pepper to taste


Toss everything together and serve.

P.S Do not let the variety and the quantity of herbs overwhelm you. The final product will surprise you with the freshness and explosion of flavours.
Quinoa is cooked like rice except the proportion of water is 1 cup Quinoa to 3/4 cup of water. After cooking keep it covered, let it cool down and then fluff it up with a fork.


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