I finally got my hands on some Quinoa and am so happy to have made it this year. As The Food and Agricultural Organisation of the United Nations (FAO) has officially declared that the year 2013 be recognised as “The International Year of the Quinoa.”
I also had to make it after seeing Sylvia @ Superfoodista version of Faes @ Twist and Tango tabouleh. Both these fellow gorgeous foodie bloggers inspire me everyday! And I just love their recipes!
I didn’t have mint or parsley so used fresh coriander in its place. I must say it worked splendidly! Gave the tabouleh more of an Indian feel. My husband and I have liked this so much that we’ve now had it two days in a row!
200ml boiling water
3 spring onions chopped finely
1 tomato finely chopped
Handful of fresh coriander chopped
Fresh lemon to taste
1 tbsp olive oil
Pinch of chilli powder
Salt to taste
Pinch of sugar
• Bring the quinoa to a boil in a small saucepan, then lower to a simmer and cover, cook for 15-18 minutes until tender
• Once cooked drain the quinoa and leave aside
• Combine the rest of the salad and seasoning together with the oil and lemon juice. Mix well and then add the quinoa
• Leave for 30 minutes to marinate and serve with some pitta bread or in our case we had some whole grain crispbread with golden bits of shallow fried halloumi cheese
Baked beans…a very English ingredient! I can’t do without them and find it difficult when we go on holidays for a long stretch of time where they are not available!
When I was 12, we went on a school trip away to the English countryside for a week and I thoroughly remember the breakfast I chose every day! Yes you guessed it! Hot beans on toast smothered in lashings of butter! Yummmmmy!
However these days you can get the humble baked beans in many flavoured sauces such as chilli, barbecue, garlic and the list goes on. So I thought I would share my current spicy version that I am addicted to!
Many will “masalafy” them as does my mum when she makes a curry out of the baked beans, which I will share later. I just wanted heat and spicy baked beans to get the endorphins flowing. Great to perk you up at lunch time if you’ve had a stressful morning! Watch out! you may get hooked!!!
1 tin baked beans
1 hot green chilli
2 spring onions finely sliced
⅓ tsp paprika
⅓ tsp cumin powder
¼ tsp dried red chilli flakes
squeeze of fresh lemon juice
½ tbsp sunflower oil
• Heat the oil in a non stick saucepan, add in the chilli, spring onions and chilli flakes. Let oil infuse with these ingredients for a few minutes on a low heat
• Stir in the baked beans, paprika and cumin powder. Simmer on a low heat for a further 5-7 minutes. Finish off with a little lemon juice
• Serve on some potato waffles or on toasty buttered bread!