In the Kitchen with Toni

Toni Smyth is the Dietitian at Faircape. Based at Tokai Estate, she sees referrals across all 6 Faircape Villages. Toni graduated from Stellenbosch University and has 16 years of experience. She has worked in various sectors both locally and abroad.

Toni is passionate about health and nutrition. She loves empowering her patients and enabling them to make dietary adjustments to optimise their health.

She loves preparing meals and experimenting with new recipes. Here are a few of her favourite:

My favourite quinoa salad

Ingredients Quinoa

1 cup quinoa , tri-colour 2 cups water Salad

1 cup cucumber , finely diced

1 carrot , medium, peeled and finely shredded

3 cups red cabbage , finely shredded (~1/4 small or 1/8 large cabbage)

2 green onions , finely sliced 250g/ 8oz cherry tomatoes , small ones quartered, large ones cut into 6 1 cup shelled edamame , cooked per packet then cooled

1 red capsicum/bell pepper , finely chopped 1/2 cup coriander/cilantro leaves , finely chopped

Dressing

5 tbsp soy sauce , light or all-purpose

2 tbsp mirin

2 tbsp rice wine vinegar (sub: cider, sherry or champagne vinegar)

2 tbsp sesame oil , toasted

2 1/2 tbsp canola, vegetable or grapeseed oil

2 1/2 tbsp mayonnaise

2 1/2 tsp sugar (white or brown)

2 tsp ginger , freshly grated 1 garlic clove , crushed using garlic press or finely grated using microplane

Garnish

1/3 cup wasabi peas , crushed 1 tbsp sesame seeds , toasted

Instrictions Cook quinoa

Toast for extra flavour: Preheat oven to 200°C/390°F (180° fan) Spread quinoa on a tray. Bake 15 minutes, stirring halfway, until it's lightly browned and smells nutty. Rinse: Transfer to fine mesh sieve or strainer. Rinse under running water for 10 seconds, shake off excess water well.

Cook: Scrape into a medium saucepan. Add water, place lid on. Bring to simmer on medium heat, then lower stove to low and simmer for 15 minutes (or until all water is absorbed, tilt pot to check).

Rest: Remove from stove (lid still on) and rest for 10 minutes.

Fluff & cool: Remove lid, fluff quinoa with a fork and allow to fully cool before using. (Spread on a tray if you want to speed things up).

Salad Dressing: Place ingredients in a jar and shake well.

Toss salad! Place quinoa in a large bowl. Add all salad ingredients. Pour over dressing, toss very well.

Garnish: Either transfer to a large serving platter or individual bowls. Sprinkle generously with crushed Wasabi Peas and sesame seeds. Devour!

Reference: https://www.recipetineats.com/ my-favourite-quinoa-salad/#wprm-recipecontainer-58956