quinoa

A nice hearty summer soup, this is a minestrone without the pasta, but quinoa instead, and as usual packed full of tasty veg.

Serves 2

Ingredients: 2 shallots, 2 cloves of garlic, stick of celery, 4-5 new potatoes, 1 carrot, 100g runner beans, sprig of oregano, a few basil.

From the Larder: 100g quinoa, 1 tin of chopped tomatoes, 1 tin of water, salt, pepper, oil, and grated Parmesan (optional: crusty bread).

Instructions:

Peel and chop the shallots and dice the garlic. In a heavy bottomed pan, add a glug of oil and start to sauté on a low heat.
Chop the carrot and celery into small cubes and add to the pan.
Chop the potatoes into small chunks and add to the pan. Season with salt and pepper and cook it all for about 7 minutes until softening.
Slice the runner beans into 2cm pieces on the diagonal.
Add the tin of chopped tomatoes and then, using the tomato tin, add a tin of water and then the quinoa, runner beans, and oregano leaves.
Simmer on a low heat for about 15-20 minutes, adding more water if it gets too thick (It should be a thick soup consistency).
Serve in bowls with grated parmesan and torn basil on top, and with optional crusty bread on the side.

A spring salad to boot. Cook the quinoa and everything else is raw- packed with nutrients, vitamins, minerals and flavour!

Ingredients: 50g kale, 5 multi-coloured heritage radishes, 120g cherry tomatoes, 1 baby cucumber, 1 carrot, 2 stems of tarragon and 2 stems of parsley.

From the larder: 160g quinoa, 5tbsp olive oil, 1tbsp balsamic vinegar, 1 tsp honey, juice of ½ a lemon, salt and pepper (optional: any grilled meat or fish).

Instructions:

Place the quinoa in a saucepan, cover with double the volume of water, bring to the boil and simmer for 10 minutes.
Roughly chop the kale, place in a salad bowl and squeeze over the juice of ½ a lemon and a pinch of salt. Massage for a minute or so that the kale breaks down and becomes slightly softer. Leave in the bowl while you prepare other veg.
Slice the radishes, quarter the tomatoes, quarter the cucumber length ways and then slice it, peel and grate the carrot and chop the parsley leaves.
Make a dressing by whisking together the oil, vinegar and honey and mix in chopped tarragon leaves.
Test the quinoa and if ready (soft but still with a little bite), remove from the heat and drain any remaining excess water.
Add the veggies and quinoa to the salad bowl with the kale and then stir in the dressing and mix well to ensure salad is fully dressed.
Serve on it’s own or with any meat/fish accompaniment and enjoy this raw bowl of goodness.