3 Superfood Packed Dinner Recipes

Israeli Quinoa/Couscous Salad

Ingredients (Serves 6!)

  • 1 cup quinoa or couscous 
  • 2 large ears fresh corn 
  • Cherry tomatoes
  • Spring onion leaves, thinly sliced 
  • 1 small onion finely chopped 
  • 2 tsp extra virgin olive oil 
  • Grated lemon zest & juice from 1 to 2 lemons
  • Pink Himalayan Salt
  • 200g feta cheese
  • Chopped Italian herbs, such as basil, mint, chives, dill, and parsley


  1. Prepare quinoa/couscous per package directions. Drain and run under cold water to cool.
  2. Meanwhile, in large bowl, wash and toss corn, tomatoes, onion, spring onion leaves, oil, lemon zest and juice, and 1/2 tsp salt.
  3. Toss with quinoa/couscous. Add feta, then herbs.
  4. Serve!

Quick Chickpea and Greens Stew

Ingredients (Serves 4)

  • Olive oil 1 tbsp
  • Garlic, pressed 1 tbsp 
  • Lemon zest 1/2 tsp 
  • Fennel seeds crushed/powder 1/4 tsp 
  • Tomato paste 
  • 1 teaspoon pink salt  
  • 1 bunch spinach and/or kale, stems and tough  ribs removed, leaves coarsely chopped (about 12 cups)
  • Cherry tomatoes
  • A fistful of chopped broccoli
  • 300g chickpeas, rinsed
  • Lemon wedges, for serving 


  1. Heat oil in a large oven on medium. Add garlic and lemon zest and cook, stirring, 1 minute. 
  2. Add fennel and cook, stirring, 2 minutes more. Stir in tomato paste and cook 1 minute.
  3. Add 4 cups water and 1 teaspoon salt; cover and bring to a boil. Add spinach, broccoli, kale, tomatoes, and chickpeas and simmer 4 minutes.
  4. Uncover and cook, stirring, until greens are just tender and tomatoes have begun to break down, 2 to 3 minutes more. Serve with lemon wedges if desired. 

Lemon Herb Pasta Salad (Serves 4)

  • 175g  pasta
  • 1.5 tbsp olive oil
  • 1 tbsp lemon zest (from 1 large lemon)
  • Pink salt and pepper
  • 1 small bunch spinach, thick stems removed
  • A few leaves of dill, chives, tarragon and basil
  • 100g feta


  1. Cook pasta, rinse under cold water to cool, then drain well. 
  2. Meanwhile, in a large bowl, whisk together oil, lemon zest, 1/4tth tsp salt and pepper. Toss with pasta and refrigerate until ready to serve (up to overnight). 
  3. When ready to serve, toss with spinach, herbs, and feta!

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