Greek Lamb Moussaka
This hearty dish embodies layers of rich flavours and comforting textures, making it a beloved staple in Greek and Middle Eastern cuisine. It embodies pure
Toasted Nutty Quinoa, Raisin, Spring Onion Salad
Toasted Nutty Quinoa, Raisin, Spring Onion Salad
Quinoa is regarded as a ‘superfood’ partly because if has plenty of fibre and good quality protein, specially useful in a vegetarian/vegan diet. It is rich in magnesium, and has more calcium per gram than milk. Other vital minerals include maganese, iron and copper. Magnesium is scarce in many people’s diet. Consuming quinoa regularly could help those low in magnesium with problems such as migraine headaches, cramps, some digestive problems, restlessness, etc. Adequate magnesium helps prevent type-2 diabetes and benefits those who already have it. It is important for those doing high-intensity exercise for extended periods, being an essential electrolyte and vital for muscle relaxation and the healthy functioning of nerve cells. Quinoa is a versatile grain for use in soups, casseroles, salads, burgers, or as a high-protein breakfast porridge (great with walnuts!)
Serves:
4
Course Brunch, Main Course, Mains, Salad
Diet Child Friendly, Dairy Free, Gluten Free, Gut health, Sugar free, Vegan, Vegetarian
Servings 4 (Can serve 4-8 people)
Ingredients
- 200 g cooked quinoa
- 100 g pistachio nuts toasted
- 100 g golden raisins
- 4 spring onions finely chopped (1 small bunch)
- 20 g coriander finely chopped
- 10 g parsley finely chopped
- 1-2 tbsp olive oil
- 1-2 tbsp lemon juice
- 1/2 tsp Seasoning (salt & pepper)
- 20 g purslane or cress leaves
Method
- Gently mix all above ingredients together in a large bowl, then transfer to a nice serving platter
- Serve as a salad in its own right or as part of a buffet or middle eastern mezze plate alongside hummus, falafels, pitta bread, turkish flat bread, labneh and so on.
Maggie's Tips
- This will last 3-4 days in your fridge.
- Nut intolerant; Just omit
- Extra additions: Add any of the following – Roasted vegetables, shredded cooked chicken or serve with grilled lamb chops, pan-fried chicken, grilled halloumi, grilled aubergine, roasted portobello or field mushrooms, goats’ cheese or crumbled feta
Serves 2-4 Ingredients 150g quinoa
300 ml lightly flavoured stock
1-2 tbsp lemon juice
1-2 tbsp good quality olive oil
Seasoning Method 1. Heat stock in saucepan until boiling. Pour quinoa into a large bowl of water, swirl it round then rinse & drain under tap. Add quinoa to boiling stock, give a quick stir and then cover saucepan and return to boil. Cook on low simmer for 10-20 mins. Ideally the quinoa will still have a little crunch with a small white disc around each grain, showing it is cooked, or very nearly. Liquid should have evaporated, but if not, drain off excess water. Let the quinoa sit for 5 minutes before adding oil, lemon juice and seasoning.
2. Serve in place of rice, potatoes or pasta.
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