An anti inflammatory diet is just that, a diet, not a weight loss programme. This is a term that has become bastardised over the years but your diet, most simply put, is what you put in your face each day. When you’re cherry picking from a list of suitable foods all the time it’s easy to miss out on all your required nutrients, which is why a dish like this is just great.
I got the recipe off the BBC Good Food website and it doesn’t mention that all the ingredients are anti-inflammatory but I believe that they all are. You can have a look at their recipe here and you’ll see that I adapted slightly by removing the olives – I hate them. Bear in mind that this is a recipe for 4.
- 1 onion, sliced
- 350g peppers, sliced
- 1 tbsp olive oil
- 1 red chilli, finely chopped
- 225g pouch ready-to-eat quinoa
- 350g cherry tomatoes, halved
- 225g jar albacore tuna in olive oil, flaked
Method of Preparation:
- Fry the onion and peppers in the oil until soft. Add the chilli and cool slightly.
- Mix the quinoa, onion mixture, cherry tomatoes and tuna together. Divide between 4 plates, pour over a little of the oil from the tuna jar, season and serve.
This is so easy and we didn’t even buy prepared quinoa, Wife cooked it herself – in fact Wife cooked all of this one, credit where credit’s due. I’d say the whole thing took about 40 minutes.
We both really liked this dish. The quinoa added a good bit of bulk to some really fresh flavours. Maybe our chilli was a bit of a dud but we could have both done with a bit more spice. With the olives removed we added a fair bit of salt and that was great for bringing out the flavour of the tomatoes and peppers.
That’s it really, a healthy and tasty meal that doesn’t take a lot to prepare – excellent!