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Quinoa, Sweet Potato and Broccoli Salad

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The low GI Quinoa used for this dish is great – it’ll keep you fuller longer, plus it’s packed full of proteins, vitamins and minerals.

Quinoa

The range of Vegetables in this dish give it a great mix of colours, tastes and textures, and it’s easy enough to change the Red Pepper for a change.

To Serve 1
100g Quinoa, uncooked
Vegetable Stock, enough to cook the Quinoa in
1 Sweet Potato
1 Red Pepper, diced
Handful of Broccoli Florets
2tbsp Olive Oil
1//4tsp Cayenne Pepper
2tbsp Lemon Juice
Zest of ½ Orange
Salt and Pepper, to taste

1. Bake the Sweet Potato in the Oven at 190C for around forty to forty five minutes, or until soft and tender. Peel and Dice the flesh. At the same time, cook the Broccoli in boiling water until cooked, then trim any excess from the stalks.
2. Simmer the Quinoa in the Vegetable stock, until the liquid has gone, and the Quinoa is light and fluffy. Remove from the heat, and allow leave to cool.
3. Once cooled, mix the Quinoa, Sweet Potato, Broccoli and Red Pepper together in a large bowl. In a smaller bowl, mix the Lemon juice with the Orange zest, Olive Oil and Cayenne Pepper.
4. Gently toss the Lemon and Orange Dressing with the Vegetables and Quinoa, then season with Salt and Pepper.

Photo Courtesy of: avlxyz

Poached Eggs on Bacon Baguette

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A great lazy morning breakfast dish, or a light lunch. This meal is great when served with a light leafy salad.

Poached Egg on Toast

To poach the eggs in a frying pan, fill about three inches high with water, along with two tablespoons of Vinegar. Bring to the boil, swirl the mixture around slightly, then slowly drop the eggs into the water. Cook gently for around four minutes until they have set.

To Serve 4
450g Cherry Tomatoes, halved
2 Garlic Cloves, peeled and crushed
Black Pepper
1 Baguette
4tbsp Mayonnaise
1tbsp Olive Oil
300g Thin Cut Rindless Streaky Bacon
2tbsp Chopped Fresh Parsley
4 Eggs
1 Small Frisee Lettuce

1. Put the Tomatoes into a bowl with the Garlic, and season well with Black Pepper.
2. Cut the Baguette into four lengths, and slice each into half – but not cutting all the way through. Spread the inside of each piece with a little Mayonnaise, then toast under a hot grill. Keep warm, covered under a low heat.
3. Heat the Oil in a non-stick pan, and fry the Bacon in two batches, keeping them warm. They should be golden and crispy. Quickly fry the Tomatoes in the Bacon Fat, for around a minute, before stirring in the Parsley.
4. Poach the Eggs, and top each Baguette with the Frisee, Bacon, Tomatoes and Egg. Grind some fresh Pepper over the top, and serve as soon as possible.

Photo Courtesy of: Avlxyz

Fruit and Nut Cous Cous

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Served warm or cold, this dish is delicious for Lunch or dinner. To mix it up, try a different flavour of stock, and different herbs.

To Serve 4
250g Cous Cous
200g Fruit and Nut Mix (Peanuts, Sultanas, Raisins, Brazil Nuts, Almonds, etc.)
1 tsp paprika
700ml Vegetable Stock

1.Toast the Cous Cous, Fruit and Nuts and paprika in a heavy bottomed pan for a few minutes.
2.Slowly add the Vegetable Stock, turn the heat down until simmering
3.Cook until the Cous Cous is tender.