RECIPE: Quinoa, red pepper & cucumber salad with avocado and lime

This is a great recipe to try if you’re entertaining friends, because it makes a lot of food and it’s easy to make, so you don’t have to spend hours in the kitchen. It’s also one of those ones where you can make it in advance – which is always great! 

Ingredients:

(serves 4-6, easily)

salt 

Not my photo – I didn’t take one of my meal, but I will do and replace this ASAP.

1 cup quinoa 

1 garlic clove

1 large shallot – finely diced

1 jalepinio , deseeded and finely sliced

2 limes, juiced

1 tbsp extra virgin olive oil

1 medium red pepper, diced

1 medium cucumber, diced

2 ripe avocados, sliced

Method:

Bring a large pan of water to the boil with a pinch of salt. 

Rinse your quinoa under cold water and then add to the pan – you’ll want to cook this until tender. How do you know when it’s ready? I still have trouble being able to tell, because the grain is so small, so I’d just say after 10-15 minutes you should be good to go!

drain the quinoa and spread it out onto a baking sheet to cool – this will help it dry out (you don’t want a soggy salad!) and also cool quite quickly. 

Whilst that’s cooling, take a pinch of salt and your garlic clove and pop into a bowl. If you have a pestle and mortar you can crush these together to make a grainy paste – if you don’t you can do what I do and just use the back of a table spoon to grind it together. 

Next, add this paste, the diced shallots, jalepino and lime juice into a small bowl – season with salt and pepper to taste, and stir. You’ll want to let this sit for about 10 minutes. This will be your dressing. After it’s rested add your table spoon of oil into the bowl and stir. It may not seem like a lot, but you can always add oil later, you can’t take it out if you put too much in!

Next, take your quinoa, the red peppers and cucumber and put them into your serving bowl (I like to use a large glass bowl so you can see it all) and stir in 3/4 of your dressing. You can season to taste again, depending on how salty/peppery you like it. 

When serving, pop your sliced avocado onto the plates, spoon out the quinoa salad and drizzle with the remaining dressing. If you feel you’d like more oil, add it, but I find that it’s not needed. 

This sounds like it will take a long time, but it really doesn’t. It’s all in the prep. 

Serve this with warmed pitta bread (yes, I love pitta!). 

I’d also suggest serving this with olives, humous, and mint yoghurt – it’s great food to pass around in a party and it’s really healthy. For someone who loves eating, I can say I was truly full from this meal, and there was plenty of left overs, even with 5 of us eating it. 

BON APPÉTIT!

Sam

RECIPE: Chunky Tomato salsa

This recipe goes hand in hand with the recent Falafel pitta bread burger recipe I posted. It called for a good tomato salsa, which you can buy… if you’re a big cheat! But if you want a challenge, why not try out the below:

Ingredients:

1 garlic clove – chopped very finely

1 small onion – diced very finely (or roughly chopped if you like onions and want to avoid the tears as much as possible!)

4-5 medium sized tomato’s – chopped up roughly

1 lime, juiced

1 tablespoon of chopped coriander

1/2 tsp chilli powder

salt and pepper to taste

1/2 tsp cumin

Method:

MIX!

It’s that simple. The longer you leave it the tastier it should get, as it will marinate and mature etc. But don’t leave it too long, you don’t want someone else to get their paws on it!

BON APPÉTIT!

Sam

Welcome!

This may be the start of something great… but it might also be the start of something that no one wants to read… that’s right. Another food blog. But how does one choose from all the other food blogs out there? What makes MY taste in food and MY recipes so different from someone else’s? Why should you stick around?

All of these questions and we’ve only just begun – it’s kind of intimidating, yes, but hey! Wait! Let’s get to know each other before we make any judgements.

So, let’s settle those questions right here and now. Let me introduce myself. My name is Sam and I love food – just like you do… and everyone on this planet. Yes. I have a taste for food. Vegetarian food, yes, but also tasty, non-rabbit food, and very healthy vegetarian food. I’m trying to sell this to you, ok?

Food is something I work my days around. What’s for breakfast? When’s it time for my mid-morning snack? How soon can I eat my lunch without looking like a pig? You know, the usual stuff every girl goes through every single day. But I also have this love for cooking real food, not junk, but really god-damn tasty recipes that I collect, tweak, come up with when I have nothing else to do but look around on the internet at pictures of house interiors and amazing looking cakes.

So now you know about me, let’s address those questions.

But how does one choose from all the other food blogs out there? The great thing about the Internet is that you don’t have to pick just one. You can follow loads and feel the benefits of people’s creativeness without dedicating your life to just one outlet.

What makes MY taste in food and MY recipes so different from someone else’s? I really believe each person has their own take on what’s tasty, what’s easy and what’s healthy. I like to think that my taste is, without doubt, impeccable, but we all think that about what we like, don’t we? I mean, not everyone has the same love of pickles as I do. So my take on some recipes might just appeal to you too… you know. If you love pickles too! *

Why should you stick around? Well, you don’t have to, but it would be nice if you did. I’m going to post recipes, articles about food related stuff/ health, pictures of food and it’s all going to be vegetarian. But don’t let that put you off – just because there’s no meat, doesn’t mean it’s not sweet (yeah, check out my rhymes and puns… I’m a writer, what can I say?**). 

So there you have it. I’ve laid it all out on the table, pun intended, and now it’s up to you to decide. Stick around, say hi, tell me you love food and I’ll tell you I love food, and then bombard you with pictures of it.

Until next time,

Sam

*Don’t worry, pickles don’t actually feature in any of my recipes… yet!

**Say sorry, Sam. Just say sorry.