I was recently asked to take a plate to share at a lakeside lunch. I was amazed at the array of enticing offerings: crusty chicken pieces, vegetable kebabs, meat loaves, French bread and pâté, submarines and salads galore. Three things they all had in common: they were healthy, colourful and tasty.
Quinoa was popular. Pronounced keen wa — it is gluten-free, an excellent source of protein as well as B vitamins and is considered to be one of the ‘trendy’ superfoods. Regarded as a sacred food by the South American Incas, quinoa makes a great substitute for rice and a versatile base for salads. Just add a variety of chopped raw veggies, fresh herbs and a good dressing.
Although the popularity of kale is on the wane it is still considered to be a superfood due to its abundance of vitamins A, B6, C and K. It’s also high in calcium. Kale needs to be young and tender to eat raw and enjoy in salads. When it’s older it can become tough and is best stir-fried or tossed in olive oil and baked in the oven, until crisp.
There are a couple of important rules to follow when eating outdoors. Keep cold foods cold and hot foods hot. Ensure your chilly bin has ice below and above your food to keep it in prime condition. Hot foods should travel in vacuum flasks.
I used a mix of white and red quinoa. Get the recipe
Canned apples could replace the fruit compote. Get the recipe