Spring is indisputably here, and one of the best thing about it, apart from sunshine, lighter evenings and Game of Thrones, has to be the arrival of spring vegetables and the queen of them all, asparagus. (Yes, asparagus is a girl, and I may have been carried away by the Game of Thrones thing)
For me a quinoa salad is just a way of getting as many different vegetables, and usually some feta, onto my plate at the same time as possible, (see also roasted vegetable & feta quinoa) so it’s the obvious accompaniment to the glorious new selection of vegetables. It’s also insanely easy to throw together.
Crunchy and spicy radishes, freshly shelled broad beans (do you call these fava beans in the US? My spell check really doesn’t like it!) and chargrilled asparagus mixed through some quinoa and topped with crumbled feta and finely sliced mint leaves. It’s fresh, light and the perfect spring lunch, even better served with a side of mustardy watercress leaves. (continue reading…)
Oh quinoa, how I love you! Quinoa is always the answer when you’re after an easy to make, healthy dinner after a hard day’s work. In fact, for me, it’s always the answer even when I’ve had a lazy day. It’s the perfect base to salads or side dishes and barely a week goes by without me boiling up a batch.
For the uninitiated, quinoa is kind of like couscous, but it’s much more nutritious, gluten free and its texture is much less dry and sandy. (Can you tell I’m not a couscous fan?) It’ll soak up the flavour of your dressing and sits happily with almost any flavour. Apparently you can even use it in baking, although I haven’t tested this theory yet! If you haven’t tried quinoa yet, you really have to! Promise me you will, okay? (Pushy? Me? Never)
Now that autumn has enveloped us, it’s time to fall back on some trusty and comforting roasted veg. It’s squash season right now and I beg you to make the most of it. Sure you can go with a boring old butternut squash, but why not hunt out something a little more exciting. Crown Prince, or in this case Onion squashes are simply incredible and a decent sized supermarket should stock them or something similar. They both have a slight hint of chestnut to their flavour and are frankly gorgeous simply sprinkled with dried thyme and rapeseed oil and roasted as a side dish, but here they work wonderfully in an autumnal salad. (continue reading…)