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Roasted Vegetable Quinoa with Lime and Mustard Dressing

Howdy foodies. Apologies, it’s been a while. I’ve been busy, working, studying and wedding planning. The wedding is just over 3 months away. Eek! Jemima has also been running me ragged, leaving my blog somewhat abandoned. I have been busy in the kitchen though, I’m finding my stride again. And, we’ve been putting the outside kitchen and terrace to use for barbecues, hence this post tonight; to tell you all about a special summer veggie dish I made last weekend.

This really is a super simple and deliciously tasty quinoa dish, and it was a huge hit. Strangely, not only amongst my female guests as one might expect.

Richard often pulls a funny face at the mere suggestion of something like cous cous or quinoa. Like it isn’t manly enough for him or something. That said, he really enjoyed this recipe. Having to admit defeat and confess that it had “loads of flavour” in his words, although it probably pained him to say, no doubt. He sees food like quinoa as a ‘fad’ that nobody actually likes. I admit that plain quinoa would be bland, boring and quite frankly a chore to eat. Throw in the mix though some delicious roasted vegetables and a zingy dressing and it’s transformed into a bright summery dish that is a pleasure to eat.

The dish will serve about six to eight people as a side dish, or it would stretch to four weekday lunches for work. I know I enjoyed the left over portion for my lunch yesterday. I would say this is fine to keep in the fridge for around 4-5 days, just pop it in an airtight container to keep it fresh.

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Spicy Vegetable Rice with Prawns

I figured that if it’s good enough for Jamie Oliver and his 15 minute meals, it’s good enough for Miss Friday’s midweek meals. I’m talking about Uncle Ben’s Express Rice; I had a pouch of his Wholegrain Tomato and Basil Rice with Quinoa lurking in the back of my cupboard, which was the inspiration behind tonight’s dinner. Of course I had to pimp it up a little.

I’m a huge fan of short cuts, and I make no bones about it either – especially during the week when time is tight, or for those evenings where you’d rather not be slaving over the hot stove all night. Yes, even I have days like that.

So, using what I could find in my fridge (a few random left over vegetables) and store cupboard (herbs and spices) I created a speedy midweek meal that also happens to be wonderfully healthy. I had some jumbo king prawns to use so I decided to make this delicious spicy rice dish. It reminded me of a jambalaya, now I realise the ingredients are quite different, but you’ll appreciate what I mean from the picture.

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Spicy Vegetable Rice with Prawns
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Uncle Ben’s Express Tomato and Basil Wholegrain Rice
  • 225g cooked jumbo king prawns
  • 1 tbsp olive oil
  • 1 red pepper, small dice
  • 1 red onion, small dice
  • 1 courgette, small dice
  • 2 cloves of garlic, minced
  • Knorr herb infusion stock pot
  • 600g chopped tomatoes
  • 1 tsp balsamic vinegar
  • ½ tsp sugar
  • ¼ tsp spicy smoked paprika
  • ¼ tsp dried chilli flakes
  • Salt and freshly cracked black pepper
Instructions
  1. Heat the olive oil in a large pan over a medium heat. Add the chopped vegetables and garlic, cook for about 10 minutes stirring until the vegetables have softened. Season generously with salt and pepper.
  2. Then add the chopped tomatoes, stock pot, and vinegar, allow to cook for a further 2 minutes before adding the sugar, paprika and chilli flakes.
  3. Meanwhile, heat the rice in the microwave and add it to the pan, mix well to incorporate all of the vegetables.
  4. Finally, add the jumbo king prawns and simmer for 5 minutes. Serve immediately.

 

salad

Butternut Squash & Feta Quinoa Salad



When I’ve nothing scrumptious left over from dinner the night before, or simply don’t have time to make lunch I pop to the supermarket in search of a ready-made salad or sandwich. Let’s face it, from time to time most of us end up eating packaged flavourless and quite often disappointing lunches we’ve grabbed on the way into the office. However, a few weeks back I was pleasantly surprised by a Tesco packaged salad – it was utterly delicious, but at £3 a pop it’s a little over-priced.
I decided I’d have a go at making it myself – and it was just as good. I didn’t follow the ingredients list exactly; as you well know these supermarkets love an ingredients list that’s as long as your arm. But, I ensured all of the big flavours were captured and it really was great.
The best thing about this salad is that its part of the Tesco Healthy Living range, so we know it’s good for us. I made a big bowl as a side dish for our barbecue and everyone loved it. This salad is so easy to prepare, the only cooking involved is the roasted vegetables. I bought the bulgur wheat and quinoa already cooked, so it’s really just a case of assembling the ingredients. What could be easier than that?
Cooked Bulgur Wheat and Quinoa (I used a mixed bag)
500g butternut squash (about half a large squash), cubed
Pack of feta cheese, cubed
100g cooked soya beans
1 can chickpeas, drained
Half a red pepper, diced
Half a yellow pepper, diced
Two handfuls of raw spinach, finely sliced
Zest and juice of 1 lemon
150g low fat natural yoghurt
Bunch of mint, finely chopped
1 small red onion, finely diced
1 tbsp olive oil
Salt and freshly ground black pepper

Start by placing the peppers and butternut squash onto a baking tray. Drizzle with oil and season. Place in the centre of a pre-heated oven on 180⁰C for 30-35 minutes.

Meanwhile re-heat the bulgur wheat and quinoa and place in a large bowl. Add the soya beans, chickpeas, spinach, red onion and half of the mint – season well and mix to combine. Once the peppers and squash have cooled add them to the bowl too. Top with the feta and mix carefully to ensure you don’t break the feta up. The salad is now ready to serve.

To make the dressing, mix the yoghurt, lemon zest, juice and remaining mint in a smaller bowl. Serve this on the side.