Scrimp Summer Salad

I am back from revision and exams and so uploads on how to shop on a budget are back. Today is this quinoa salad, and a way to also make it that bit more exciting with quinoa stuffed pepper. Quinoa (keen-wah) is thrifty. I am sure all of you have a bag of rice in your cupboard, how much did that cost? Around £1.50? Well quinoa is the same. I think people tend to associate it with pretentiousness, but it’s really good. I went on a 10-mile run (woop) so I ate quinoa instead cos it helps my bones. Other boring facts about quinoa is that it contains magnesium, anti-oxidants such as a copper and is a good source of fibre.  Rice, however, is not. So next time you’re shopping, pick up this instead. I love being at home cos it means I can use my dad’s ULTRASONIC (that’s its name) lens.

Ingredients

-Half a mug of quinoa

-cold water

-1 peeled carrot

-a bit of a courgette

-Sugar snap peas

-A handful Spinach and pine nuts (if you like)

-1 dessert spoon Tomato purée

-powdered stock

-seasoning

Method

- Pour the mug of quinoa in a pan and cover with cold water as you would with rice. Bring to the boil, and leave to summer for about 20 minutes. The quinoa is done when it’s transparent, it tastes soft and it looks like it has given birth to a piece of thread. When it is done, drain it.

-Get another saucepan, or wait until the quinoa is done and use that pan, and throw the spinach in over a medium heat. Cook until it has shriveled up. I remember when my flatmate didn’t realise that spinach reduces to the size of a pea, and cooked a handful of spinach to have with her pasta and was given a minuscule portion of green sludge.

-Now grate your courgette and carrot, and shop your sugar snap peas finely.

-Then mix these vegetables with the quinoa, spinach and pine nuts. Add a teaspoon of stock powder, salt, pepper, and your tomato purée and that’s it.

Now, if this isn’t exciting enough, why don’t you try putting it in a pepper.

-All you need to do is slice a peper vertically, scoop out the seeds, drizzle with oil and put in the oven at about 180 c. for about half an hour.

-After this time, take the peppers out. They should be browning. Spoon the quinoa salad into the peppers and cook for another half hour. See, it’s that easy.

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3 Comments

Filed under Grains, Quick, Store Cupboard, Vegan, Vegetarian

3 responses to “Scrimp Summer Salad

  1. Dad

    mmmm, this sounds delicious, Jess. I like the image shot with my ULTRASONIC lens!

  2. I have been looking for a recipe for Quinoa – I have tried it once, and it wasn’t great. This looks wonderful!

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