Soulful spicy quinoa

A rare opportunity occurred last week, I spent a whole weekend at a self-care retreat in Cumbria with the most amazing ladies. I say rare because I love being with my family and do not generally relish time without them. However, some top up time was needed and I found it in yoga and Nia dancing workshops, along with amazing teachings from Sarah Seed (Life coach) and Iza Moon, a lady with the most ethereal voice. I was also fortunate to be able to share nutritional advice on the topic of living young and demonstrating a healing, energising and immunity boosting green smoothie.

All weekend we were served Vegan fare, and much of it homegrown on the premises – so good! Lots of spices were used and on my return this week I was inspired to experiment with what I had in my own kitchen. I hope you enjoy my soulful spicy quinoa and some small side dishes I made to go with, the great thing is I used these as leftovers for my lunch for a few days after (store in the fridge below 5 degrees covered and use within 3 – 4 days). Quinoa is not only a fantastic source of protein but as a seed (not a grain) it is also packed with a myriad of vitamins and minerals too. This particular dish is balanced with protein, great fats, vitamins and minerals in addition to the healing and alkalising properties of ginger, lemon and turmeric. Enjoy x
Soulful Spicy quinoa ingredients

makes 4-5 servings

  • 250-300g Quinoa

* boil as pack instructions then rinse well

  • half a tbsp of avocado oil
  • 100g black beans (drained)
  • 2 cloves of garlic
  • 1 small green chilli
  • thumb sized piece of ginger
  • 4 pieces of baby corn
  • half a pepper
  • 50-100g mushrooms
  • 1 tsp turmeric
  • 1 tsp garam masala
  • juice of 1 lemon
  • Himalayan or sea saltsoulful spicy quinoa
  1. Prepare all vegetables – chop and dice
  2. fry off the garlic, chilli, ginger and peppers in the oil for a minute or so until starting to sizzle and the garlic smells come through
  3. add the spices -stir – then add the rest of the vegetables – stir gently now and then – cook for approximately 5 minutes
    season with Himalayan or sea salt and black pepper then add black beans and quinoa, stir to cook through then follow with the lemon juice – Serve and enjoy x

Sassy cucumber and grape salsa

This cucumber medley was inspired by something we were served at the weekend. I have never thought of putting red grapes with cucumber and the result was delicious and fresh and so I am sharing with you. Next time I make this I would add mint as I think it would go so well, however, I did not have any to hand. I would also use some lemon juice although it was tasty and zingy with the lime juice too.

cucumber and grape salsa

  • half a cucumber sliced and diced
  • 5-10 red grapes chopped small
  • juice of half a lime or lemon
  • optional: fresh or dried mint


orange pepper and tomato bountiful salsa

I love salsa and make it often as it always adds colour and so much taste to any meal. I would usually add coriander or even basil, but used spinach here which worked really well too. The addition of peppers adds an extra crunchy and even more nutrients including vitamin A and C for amazing skin and immunity boosting!

pepper and tomato salsa

  • approximately 10 cherry tomatoes
  • 1 orange pepper (any colour would work well)
  • 1 or 2 cloves of garlic (depending on how much you love garlic)
  • half a red onion
  • juice of 1 lime
  • some leaves of spinach,basil or coriander

Simply chop and dice all of the ingredients mix and enjoy!
store any leftovers covered in a fridge for up to 3 days


Lots of love and health,


Kelly x

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