The Insta-famous nutritionist excels at lunches that are easy, delicious and healthy. So soggy sandwiches, be gone – instead here’s one of her recipes to try today
Em The Nutritionist’s recipes tick all our boxes: they’re quick, they’re healthy (she’s big on veg variety and lots of protein) and they are ridiculously delicious. We spend way too much time salivating over her Instagram feed (along with 1.5m others), ditto her recent book, So Good (Seven Dials, £17.26) by Emily English (please note The Nutritionist is not her actual surname).
So we’re thrilled to bring you one of the 28-year-old Londoner’s brilliant lunch recipes – a big ol’ bowl of goodness so satisfying that you definitely won’t need to reach for a Twix come 4pm. If you like what you see (and taste) here, you’ll also want to try her Glow Bowl recipe and her Tuna Melt. But first up, we’d like to introduce you to Em’s Nature’s Multivitamin bowl. Let’s go!
Em The Nutritionist’s Nature’s Multivitamin recipe
“Brimming with essential vitamins, minerals and antioxidants, I call this chopped quinoa salad Nature’s Multivitamin because it really does contain everything we need to feel our best. Pumpkin seeds are a rich source of magnesium and give a gorgeous crunch to this salad. Leave undressed and store for up to 3 days in the refrigerator for leftovers, and pair with additional protein if desired.”
Ingredients
Serves 4, takes 15 minutes. Under 300kcal and 9g of protein
– 2 tablespoons pumpkin seeds
– 1/2 cucumber
– 1 red pepper, cored, deseeded and diced
– 2 tablespoons capers
– 1/2 red onion, finely diced
– 80g pomegranate seeds
– Handful of mint leaves
– Handful of parsley leaves
– 400g can of chickpeas, drained and rinsed
– 250g cooked quinoa
– 100g feta cheese
– Salt and pepper
For the dressing:
– 1 heaped teaspoon Dijon mustard
– 1 tablespoon extra virgin olive oil
– Juice of 1 lemon
– 1 heaped teaspoon honey
Method:
1. In a dry frying pan over a medium heat, lightly toast the pumpkin seeds for a few minutes, then season with salt, tip onto a plate and set to one side.
2. Dice the cucumber, removing the seeds (this prevents the salad from going soggy).
3. In a large mixing bowl, combine the cucumber, red pepper, capers, red onion, pomegranate seeds, mint, parsley and chickpeas. Fold in the cooked quinoa, crumble in the feta and sprinkle in the toasted pumpkin seeds.
4. In a small bowl, whisk together the Dijon mustard, olive oil, lemon juice and honey until well combined, seasoning with salt and pepper.
5. Drizzle the dressing over the salad, tossing gently to coat all the ingredients evenly.
6. Serve immediately, or refrigerate for later.
So Good (Seven Dials, £17.26) by Emily English is out now