Mujaddara with Mint and Feta

In Arabic the word mujaddara means ‘small pox’, which in this dish refers to the speckled appearance of lentils among rice. Traditionally mujaddara is made by boiling rice, lentils and fried onions together, until the water has been absorbed. Usually I too cook mujaddara in the way of the traditionalist, but this is real life and after work the last thing I want to do is wait for lentils to boil. Continue reading

Advertisements

Quinoa and Minted Pea Salad with Lamb’s Lettuce

Quinoa and Minted Pea Salad with Lamb’s Lettuce

After an indulgent few days, I tend to revert to my healthy eating ways and start appreciating my good friends bean and pulse once more. No more peanut butter on a spoon for me.

However, although the idea of a plate of lettuce for lunch sounds mega appealing, I’d much prefer something with some substance. Quinoa perhaps. I think you’d prefer that too.

Join me, won’t you?

Ingredients:

  • 100g quinoa, rinsed with cold water
  • Handful of lamb’s lettuce
  • 2 handful’s of peas
  • 2 large spring onions, finely chopped
  • 1 clove of garlic, finely chopped
  • Fresh mint, finely chopped
  • Fresh parsley, finely chopped
  • Juice of half a lemon
  • Olive oil
  • Salt
  • Pepper

Method:

To prepare the quinoa add to a saucepan 1 part quinoa to 2 parts water, bring to the boil, then simmer for around 12-13 minutes. Drain and set aside.

Meanwhile, in a frying pan add a little olive oil then on a lowish heat gently¬†saut√© the spring onions and garlic for a few minutes before adding the peas. Cook for around 5 minutes before adding your cooked quinoa. Give it a good stir. Feels good doesn’t it.

Transfer your healthy quinoa goodness to a large bowl and add the mint, parsley and lamb’s lettuce, which will wilt slightly with the heat of the other ingredients. Drizzle in some of that beautiful olive oil, the juice of half a lemon and a generous amount of seasoning. Toss well.

Eat without the guilty conscience. Nom.

Makes enough for two.