A nutty day.

Quinoa (pronounced 'keen-wah') is considered a superfood. While I can't speak much on the reasons why this is the case, I can tell you that quinoa is actually an ancient seed and that it's quite delicious too.   It's packed with protein and a perfect substitute for folks with wheat and gluten allergies. I know it's on the list of many healthy food eaters but even the more indulgent eaters of the world would love this dish.

Combining simple ingredients - toasted quinoa, crunchy raw almonds, fresh vegetables like red capsicum, cherry tomatoes and cucumbers, along with sweet sultanas and fragrant fresh mint leaves - make this quinoa dish the perfect lunch. I won't leave out the dressing: made with a touch of garlic, extra virgin olive oil, lemon, balsamic and a touch of honey and chilli - it's the best accompaniment to bring out all the flavours of the food.

Make this tonight and leave in the fridge for tomorrow's lunch - a great way to get something simple, fresh and delicious onto your plate. Enjoy!

nutty quinoa salad
makes 3-4 servings

salad
3/4 cup quinoa 
1/4 cup raw almonds, chopped roughly
1 small cucumber, quartered and chopped
1 small red capsicum, chopped
1/2 pint cherry tomatoes, chopped 
1/4 cup organic sultanas/raisins
1/2 bunch fresh mint leaves, torn


dressing
1/4 cup extra virgin olive oil
1 small garlic clove, crushed
1.5 tsp dijon mustard
1/4 lemon, juiced
1 tbsp balsamic vinegar
1/2 tsp crushed dried chillies 
good pinch sea salt and fresh pepper

To make quinoa: place medium size pot on medium heat - add washed quinoa grains and stir consistently until grains become toasted (about 5-7 minutes, depending on heat). Once toasted, add almonds and enough water to cover quinoa. As quinoa cooks, keep adding a little bit of water at a time (about 1/3 cup) until fully cooked. Let cool.
While cooking quinoa, in a separate bowl mix vegetables, sultanas and mint. Make dressing by combining all ingredients (garlic is meant to impart flavour to the dressing, discard after letting it sit for a few minutes). Once quinoa is cooled, mix all elements together and adjust seasoning. Eat right away or place into fridge for a great lunch the next day!

A simple salad

If you’ve been to my blog before you are familiar with my celebrations of simplicity. Simple, fresh ingredients are usually all you need to make things taste delicious and look beautiful.

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One of the simplest dishes that I make often are salads – all kinds, whether they consist of many ingredients or just two, have roasted vegetables or fresh and crunchy ones. I love my salads.

This particular salad features pan-fried mushrooms as its star; mushrooms seared in a hot pan and then tossed in a vinaigrette of olive oil, apple cider vinegar, mustard, garlic, fresh thyme and rosemary, and plenty of pepper. Other tasty additions include colourful cherry and grape tomatoes, cos and radicchio leaves, and cucumber slices. Just a few simple things can make the best dinner ever – try it out!

Another simple supper

You don’t have to sacrifice flavour and taste just because you don’t have a lot of time. I know I sound like one of those cooks on television but I do think there is something to what they’re saying. When I don’t have a lot of time but crave something delicious I look to one or two main ingredients to help me - for instance, my special ingredient tonight: the sweet potato.

Ok here I go…Sweet potatoes are an absolutely wonderful, often overlooked vegetable. They are a root vegetable – not to be confused with potatoes which are 'tubers'. They're not as starchy as potatoes and full of nutrient rich beta-carotene – which works to boost immunity and sight (much like carrots). Sweet potatoes are also full of vitamin C, potassium, fibre and so much more. I’ve even heard people say it’s the most healthy vegetable of all.

It’s crazy when you think that something that tastes this sweet, creamy and rich could be so wonderfully good for you too. I combine sweet potatoes with a few other delicious ingredients – cherry tomatoes, fresh thyme, red onions and grapes – topped with mozzarella and parmesan and baked until wonderfully golden, gooey and crisp.

Just twenty minutes and you have supper. Sundays like this definitely work for me.

For more simple Sunday suppers – see here

sweet sunday supper
2 large serving or 4 small

3-4 medium sweet potatoes/kumera, sliced into 1-2 inch chunky pieces
a few sprigs fresh thyme
1 tbsp olive oil
pinch sea salt and black pepper
1/2 red onion, sliced
1 cup cherry tomatoes, halved
1/2 cup red grapes
2 red chillies, sliced (used dried if you don’t have fresh)
1/2 cup fresh mozzarella cheese and parmesan cheese, grated
splash of balsamic vinegar or worcestershire sauce

Preheat oven to 220 degrees fan forced (this is hot but perfect because it will give a little charred flavour to the potatoes)
Prepare a baking tray with baking paper. Add sweet potato pieces, drizzle with oil and mix around. Sprinkle with salt, pepper and add thyme sprigs. Baked for 10 minutes and take out. Add onions, tomatoes, grapes, red chillies to tray and bake another 5 minutes. Take out sprinkle with cheese and bake for another 1-2 minutes or until melted.  Take out, dress with a splash of balsamic or worcestershire sauce and serve with fresh rocket or salad greens – enjoy!