How many and what kind of childhood injuries did you have? I am talking about stitched-up lacerations, arms or legs in casts, scars, etc? I had my wrist broken when I was 11-12 years old, and a laceration just under the lower lip after a bad fall during athletics training that was stitched up. That must have been around the same age. And if I am not mistaken, I also had chicken pox then. That didn’t leave any scars though.My kids are only 5 and 7 years old, and not doing too bad either when it comes to injuries and accidents. My son got stitches and a scar on his forehead before he turned 3. My daughter got stitched up on her chin just a couple of months back. She was playing horsie with her older brother. She was the horsie and it collapsed under the weight. Yesterday, my son had a bad fall while playing football in the park. He overbent and cracked his collarbone and now has his left arm in a sling. It seems to be terribly painful. The amazing thing is that children heal so fast. The doctors would not give us a clue as for how long he would be in pain, or how long he must wear the sling. After some research I found out it can be something between one and a few weeks. But I can already see improvement since yesterday.
My own diet usually takes a back seat when my kids are sick. I seem to have an increased need for red wine and chocolates after long days of cuddling, holding hands, fulfilling requests for food & drinks, blankets, entertainment, and sleepless nights. And as I always do whenever my kids are sick, or in this case injured: I pay extra attention to their diet. Lots of raw fruit and veggies and as little inflammatory foods a possible that support the healing process.
This quinoa salad would fulfil all the requirements for speedy bone healing: lots of plant-based protein from the quinoa and almonds, combined with anti-inflammatory cinnamon, ginger, chili and cumin.
This salad can be made in advance and eaten warm or at room temperature. Leftovers are good for lunchboxes the next day. Enjoy!


Print Recipe

1 tablespoon olive oil
1 medium onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
1 cup quinoa
1 1/4 cups water
2 cups carrots, coarsely grated
1/4 cup blanched slivered almonds (plus more for garnish)
1/4 cup raisins
Serves 4

In a small bowl, combine all spices and salt. Stir until well combined. Set aside.

Heat oil over medium heat in a medium sized pot (that can be covered later). Add chopped onion and cook, stirring regularly, until it is soft, about 5 minutes.
Add spice mix and cook for another minute. Stir in quinoa and grated carrots. Pour over with water and stir in raisins and almonds. Cover and cook on very low heat  for about 12-15 minutes. Take off the heat and let sit for another 10 minutes. Transfer to serving bowl. Garnish with more slivered almonds. Serve immediately.



  1. I knew Anja the runner but had never met Anja the Food Blogger until now. I tried the Moroccan Quinoa Salad and it was delicious. I’ll definitely be trying more of the pre-marathon recipes as we count-down to Berlin…

  2. Hi Martin, I am a bit shy about my other hobby. All the best for your Berlin training. I’ll be escaping the heat in two days and run in Europe for a month. Can’t wait 🙂

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