Quinoa with Edamame, Courgette, Parmesan, and Egg

This was a really easy and interesting supper. I loved the textures and flavours of the combination of everything. I added in courgette as I have so many of them, that basically they are being added to everything and anything!

Quinoa with Edamame, Courgette, Parmesan, and Egg (adapted from These Peas Are Hollow) 
(Serves 1)

60g quinoa
75g puy lentils, ready cooked
50g edamame
parmesan
1 large egg
2 tsp oil
salt and pepper
1/2 avocado, peeled, pitted, and cut into chunks

Bring a pan of water to the boil and cook the quinoa according to packet instructions. Adding the lentils and edamame for the last 5 mins. Drain.

Meanwhile, bring a pan of water to the boil for your egg and fry the courgette until brown.

Tip the quinoa, lentils, courgette and edamame into a bowl, toss with one tsp of olive oil and season with salt and pepper. 

Poach your egg until done to your liking. Sprinkle the avocado and cheese over the quinoa and top with the hot poached egg. Serve.

Miso Prawns with Veggie Rice Salad

Today I am off on a jolly to Paris! I'm going with my father to two exhibitions and we are also going out for lunch, I'm so excited! It's ages since I've been to Paris.

This is a really simple but flavourful rice salad. It's nice with the prawns served hot or cold. I had them cold as I took it to work in a lunchbox but I've had them hot too and both were really tasty.

Miso Prawns with Veggie Rice Salad (from Good Food Magazine August 2012)
(Serves 4)

200g brown basmati rice
175g asparagus tips, cut into inch chunks
200g frozen edamame
1½ tbsp sesame oil
4 spring onions, finely sliced
large handful coriander, roughly chopped
1 green chilli, finely diced

For the prawns
400g raw large peeled prawns
3 tbsp sweet miso paste
2 tsp soy sauce
2 tsp Japanese rice vinegar
2 tsp soft brown sugar
black pepper

Bring a pan of water to the boil, add the rice and cook according to packet instructions. Add the edamame to the rice for the final 5 mins and the asparagus for the final 3 mins of cooking. Rinse under cold water, draining thoroughly.

Toss the rice with the sesame oil and mix in a large bowl with the spring onions, coriander, chilli and seasoning.

Heat the grill. Place the prawns in a bowl with the miso, soy sauce, rice vinegar, sugar and pepper. Give everything a good stir, making sure the prawns are well coated. Thread prawns onto skewers and lay on a grill pan. Grill for a couple of mins each side, turning, until prawns are cooked through.

Serve with the rice salad and drizzle over any of the cooking juices.

Pasta with Creamy Greens and Lemon

This is a very simple pasta dish but wonderfully healthy with all the greens involved.

Pasta with Creamy Greens and Lemon
(adapted from Good Food Magazine February 2011)
(Serves 4)

300g pasta
140g broccoli florets
100g frozen soya beans
100g frozen peas
3-4 large leaves spring greens, sliced
150g light or extra light soft cheese
zest and juice 1 lemon
85g grated Parmesan
handful basil leaves

Cook the pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and greens for the final 3 mins of cooking time.

Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in the soft cheese, lemon zest and juice, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water. Serve.

Broccoli, Chicken and Noodle Salad

Can I do Wordless Sundays? It's a noodle salad!

Broccoli, Chicken and Noodle Salad
(adapted from Olive Magazine February 2011)
(Serves 2)

125g purple sprouting broccoli
50g ramen noodles
100g edamame, fresh or frozen
1 tbsp tamari or soy sauce
2 tbsp mirin
2 tsp toasted sesame oil
½ tsp grated ginger
2 spring onions, finely chopped
2 small cooked chicken breasts, shredded

Boil the broccoli stems until tender, then rinse and drain in very cold water. If the stems are large, cut them in half lengthways.

Cook the noodles following packet instructions, adding the edamame for the last 3 mins of cooking. Rinse well in cold water and drain thoroughly.

Make a dressing by mixing the tamari, mirin, sesame oil, ginger and spring onion. Put the broccoli, noodles, edamame and chicken in a bowl. Pour over the dressing and toss together, adding some extra seasoning if you like. Serve.

Salmon and Brown Rice Salad

This is such a zingy and tasty lunch dish. I added in the Old Bay seasoning which is not in the original recipe as I wanted a little hint of spice in the meal and again the use of lime really added something to the dish. A really easy lunch.

Salmon and Brown Rice Salad (adapted from Good Food Magazine July 2011)
(Serves 3-4)

200g brown basmati rice
200g frozen edamame, defrosted
2 salmon fillets
1 tsp Old Bay seasoning
1 cucumber, diced
small bunch spring onions, sliced
small bunch coriander, roughly chopped
zest and juice 1 lime
1 red chilli, diced, deseeded if you like
4 tsp light soy sauce

Preheat the oven to 200C.

Sprinkle the salmon with Old Bay seasoning and bake in the oven for 15 mins. Allow to cool slightly, remove the skin and then flake.

Cook the rice following pack instructions and 3 mins before it's done, add the edamame. Drain and cool under cold running water.

Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.