05 Mar Immune System and hay fever Support Quinoa, Avocado and Pomegranate Salad
This tangy and delicious gluten free immune system support recipe is fast to make, looks great and has the added bonus of helping support your immune system due the inclusion of immune system supporting foods as well as the capsule contents of Bee prepared immune formula (it blends concentrated amounts of elderberry, bee propilis, olive leaf, beta glucans and acerola cherry). This recipe is hearty enough to be a meal on its own and is a tasty way to help strengthen your immune system to help keeps colds, flu, travel illness at bay (one day soon hopefully the corona virus lockdown will end and we will be able to travel again!).
Did you know that a well functioning immune system is also crucial for helping keep hay fever symptoms in check? Bee prepared immune formula daily also contains ingredients which have natural anti-histamine properties as well as several plant based nutrients which have been shown in studies to have natural antibiotic and antiviral actions (plus it’s suitable for children). Combining Bee prepared wellness formula, with the immune boosting foods this salad contains, will help you feel like you are buzzing with health. What’s not to love about a combo of avocado, pomegranate seeds, quinoa, chickpeas and a zesty dressing? It’s flexible too- kick it up with some of your own additions- watercress, fresh herbs and feta cheese would add a nice twist. Top with pine nuts of edible flowers to gussy up the look of it if you like.
Ingredients (serves 1-2):
For the quinoa:
- 100g quinoa,
- 1 garlic clove chopped finely
- 1/2 red chilli de-seeded & finely chopped
- 1/2 vegetable stock cube (gluten free),
For the rest of the salad:
- Tin of chickpeas rinsed and drained
- 1 avocado diced
- 4 spring onions sliced
- 1/- 1 red pepper diced
- Handful of chopped fresh coriander (& other fresh herbs if desired)
- Capsule contents of 1-2 Bee Prepared Daily Defence Immune Support Capsule (see more info here)
- Juice of 1/2 a lime
- 2 tbsp extra virgin olive oil
- 1 teaspoon honey (optional)
- 50g pomegranate seeds
- Sea salt and pepper to taste
Instructions: Cook the quinoa: (read pack to see if it needs to be rinsed first) add to a pan with 1 1/4 cup boiling water with the stock cube dissolved, the garlic and chilli. Leave on a medium heat for 10-15 minutes until cooked. Add more water if necessary. Once cooked leave to cool and prepare the rest of the salad. Once the quinoa has cooled, pour it into a large salad bowl and add in the rest of the salad ingredients. Open up the Bee Prepared Capsule and tip out the powder into the salad. Toss until everything is evenly coated in lime juice and olive oil. Serve & enjoy!
RECIPE and images by Sophia Galpin. x