okay so since this thread is not filling up with ideas, i might go with a lentil salad, i saw breakfast this morning and the lentil salad seriously looked yummy!!!
dbab,
Feb 18, 4:16pm
I have white quinoa, and I stir it through cooked chicken, spring onion, cubed mango, avocado. I mix a little balsamic vinagrette with some sweet chilli sauce for a dressing, and serve on lettuce
onekiwigirl,
Feb 18, 5:42pm
I also use quinoa in my breadmaking and in stews but here are some links to some salad ideas you might like, I know its a bit late but maybe for the future!
awesome thanks so much, onekiwigirl, stews? tell me more please, that last one is a simple recipe i mgith throw that together as well as the lentil one, cheers
motorbo,
May 1, 6:54am
ive just made the lentil salad and i gotta say im impressed!! i changed it a tiny bit, and to be honest it stands up well without the cheese and beetroot, if anyone is keen:
2 cups organic brown lentils 1 onion (finely chopped) 2 cloves garlic, finely crushed 4 Tbs extra virgin olive oil 2 Tbs freshly chopped root ginger 2 tsp cumin seeds 2 tsp turmeric 2 tsp mild curry powder 8 Tbs spiced vinegar 4 spring onions (sliced) 1 cup finely chopped celery 250g bean sprouts 450g roasted baby beets, then chop 250g Puhoi garlic & cumin feta 1/2 cup chopped fresh coriander METHOD Cook lentils in boiling water for 40mins or until just tender. Drain and place in a bowl to cool. Saute onion and garlic in olive oil for 5mins until clear - keep the heat low you don't want colour. Add ginger, spices and curry powder. Cook for 1 minute or until the spices smell fragrant. Stir in the vinegar and bring to the boil. Pour hot vinegar mixture over lentils, stir and leave to cool. Add spring onions, celery, sprouts, beetroot, feta and coriander to lentils, mix gently then serve. To roast beetroot just wash beets and cut most of the greens off and place in baking dish with a little water in a moderate oven till soft. Allow 35 mins. Adding orange zest or a little orange juice helps the beets sing with flavour. The advantage of "cooking the spices" for the dressing intensifies the flavour.
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