This Wicklow wedding venue provides a picture-perfect backdrop to your big day
This Wicklow wedding venue provides a picture-perfect backdrop to your big day

IMAGE

Real Weddings: Leo and Deb’s cross-cultural Dublin wedding full of joy
Real Weddings: Leo and Deb’s cross-cultural Dublin wedding full of joy

Jennifer McShane

A stylist’s guide to silk scarves, this season’s ultimate styling hero
A stylist’s guide to silk scarves, this season’s ultimate styling hero

Sinead Keenan

6 ways to master the 2026 IMAGE PwC Businesswoman of the Year Awards
6 ways to master the 2026 IMAGE PwC Businesswoman of the Year Awards

Leonie Corcoran

WIN three pairs of sold out weekend tickets for WellFest 2026
WIN three pairs of sold out weekend tickets for WellFest 2026

IMAGE

How women in midlife can reset their relationship with their phones
How women in midlife can reset their relationship with their phones

Ciara Elliot

Siobhán McAuley on belonging, identity and raising a kinder Ireland
Siobhán McAuley on belonging, identity and raising a kinder Ireland

Roe McDermott

Ask Áine: What AI really means for work in 2026
Ask Áine: What AI really means for work in 2026

IMAGE

Inside this enchanting four-bedroom Wicklow cottage complete with a Shomera studio
Inside this enchanting four-bedroom Wicklow cottage complete with a Shomera studio

IMAGE

Inside this picture-perfect West Cork lake house
Inside this picture-perfect West Cork lake house

IMAGE

Image / Editorial

An ancient seed that helps you feel full and sustain balanced energy levels


By Meg Walker
07th Jun 2018
An ancient seed that helps you feel full and sustain balanced energy levels

Used like a grain, quinoa is actually an ancient seed and provides protein and complex carbohydrates which help you to feel full and sustain balanced energy levels. As well as being available as a dry grain, quinoa also comes in steam pouches to save time.

Quinoa Salad with pesto dressing and toasted seeds

Serves 1

Ingredients
125g dry quinoa, rinsed
60g mixed seeds, such as sesame, pumpkin, sunflower
1 carrot, diced
4 large broccoli florets, halved
½ cucumber, cut into matchsticks
½ avocado, sliced

For the dressing
3 tbsp extra virgin olive oil
3 tbsp lemon juice
2 tbsp finely chopped basil
2 garlic* cloves, finely chopped
sea salt flakes and pepper

Method
Whisk the dressing ingredients together until well combined, season lightly and set aside to infuse.

Cook the quinoa according to the packet instructions.

Place the seeds in a dry frying pan over a medium heat for 3-4 minutes, stirring frequently, until lightly toasted.

Cook the carrot and broccoli in a steamer over a saucepan of gently simmering water until just tender.

Place half the quinoa, all of the vegetables, half the seeds, the cucumber and the avocado in a bowl with half of the dressing, toss to combine and serve warm. Alternatively, leave to cool and mix together just before serving if you’d prefer.

Store the remaining quinoa and dressing in two airtight containers in the refrigerator and the remaining toasted seeds in an airtight jar for later use.

Extracted from The G Plan Diet by Amanda Hamilton & Hannah Ebelthite (Aster, approx €15). Photograph by Adrian Lawrence.