Whilst scrambling through the fridge after hitting the gym the other day, wanting something that satisfied my carb craving, packed a protein punch but that didn’t drag me off the wagon, I found a bag of cooked quinoa left over from the night before.
I chopped up some fresh spinach and spring onion and mixed with the quinoa which had already been seasoned with garlic, salt, pepper and stock, threw in a couple of beaten eggs and approximately a 1/4 cup of coconut flour.
I misted a hot frying pan with oil and dolloped little rounds of the mixture in, pressing them down to form little patties and flipping them when they had turned golden on the underside.
Yum! For lunch I plated two up and served them with sautéed mushrooms, an egg and a little drizzle of sweet chilli sauce. Delicious.
With an under-the-weather and very tired toddler today, I needed something relatively easy to throw together for dinner tonight using what I had in. This totally hit the mark. Easy, yet tasty and undeniably healthy. Here’s how to do it.
Rub paprika, black pepper and lemon juice into the salmon and set aside to marinade. Chop up a load of veggies (I used butternut squash, onions, copious amounts of garlic, mushrooms, carrots, red and yellow peppers and broccoli) and place on a roasting tray. Season with pepper and herbs of your choice (I used parsley) and drizzle over some olive oil (or use fry light which is what I did). Roast for about 30 minutes, then toss and place the salmon on top and roast for another 20 minutes or until the salmon is cooked through.
Meanwhile, rinse the quinoa to help get rid of the bitter taste, then cook in vegetable (or chicken) stock with a handful of fresh chopped mint and a little less of parsley, and a couple of smashed cloves of garlic. I did mine in the rice cooker using a 2:1 ratio of stock to quinoa. It cooked itself to perfection and kept itself warm without me having to check it was even done. Easy peasy. Serve and enjoy.