Many recipes use these ingredients, but we hope you will like our version. It contains a good balance of carbohydrates, fats and protein to stop you waking from hunger in the night.
Find this recipe in my book, The Happy Kitchen: Good Mood Food.
1. Wash the quinoa thoroughly under a tap in a sieve before putting it in a saucepan with roughly double the quantity of water to quinoa.
2. Bring it to the boil, then turn the heat down and leave it to simmer gently for 12-15 minutes. At this point most of the water should have been absorbed, so turn off the heat and leave it to steam for 5 minutes with the lid on.
3. Taste the grains to check they are cooked. They should be a little nutty but not overly crunchy or starchy, and translucent in appearance. Leave them to cool.
4. While the quinoa is cooking, dice the beetroot into small cubes, similar in size to the pomegranate seeds. This is time-consuming but worth the effort.
5. Do the same with the avocado.
6. Cut the goat’s cheese into slightly bigger pieces than the beetroot and the avocado.
7. When the quinoa is no longer piping hot, stir through three-quarters of the beetroot, goat’s cheese, pomegranate seeds, olive oil and lemon juice.
8. Serve the salad in a dish or on plates and sprinkle over the remaining ingredients. The avocado is best left until last so it doesn’t heat up too much and go soft.
Together, over 5 years, Alice Mackintosh and I developed recipes that put around 150 nutritional studies into practice. They’ve helped me to become more energised, less anxious, clearer thinking, more balanced and a better sleeper. Our conversations and experiments led to our book The Happy Kitchen: Good Mood Food.
In it, I share in detail what I have learnt about eating for happiness. By harnessing the power of food to boost my mood, not just on melancholy days, I have been able to stabilise my feelings. Nutrition has become an important element in my holistic approach to staying well.