I always enjoy cooking bright and colourful foods and this was no disappointment. I really believe we eat with our eyes first because if something looks visually appealing you are more likely to try it. This dish is literally a rainbow of colours and an array of textures so it just makes the eating experience so much more interesting.
I’ve used chicken thigh for this recipe as they tend to have more moisture but any cut will do. This recipe was completely inspired from the stylist website here, I had the site saved in my bookmarks for so many months and finally got round to making it over the weekend. I thoroughly enjoyed this meal, great for family dinners. This recipe serves 4 but adjust accordingly.
Ingredients for chicken skewers
3 garlic cloves, crushed
1 tsp maple syrup/honey
2 tbsp soy sauce
2 tbsp sesame oil
500g boneless chicken thighs, cut into chunks
Mix the above ingredients together and leave to marinate for a few hours or overnight.
Soak the skewers in water for a couple of hours minimum.
Preheat the oven to gas mark 6 and equally place the chicken pieces between 4 skewers.
Cook in the oven for 30-40 minutes until fully cooked.
Ingredients for the rice
1 tbsp oil
1⁄2 onion, finely chopped
250g jasmine rice
1⁄2 teaspoon ground turmeric
Thumb-sized piece of fresh ginger, grated
1 tbsp maple syrup
2 tbsp soy sauce
Freshly squeezed juice of 1 lime
Prepare the above ingredients and set aside.
Heat the oil in a pan, add the onion cooking until soft for a few minutes.
Next, add the rice, turmeric and ginger mixing well.
Pour in 500ml of water and leave on a low-medium simmer for 15 minutes.
Mix the maple syrup, soy sauce and lime juice, setting aside.
Once cooked, turn off the heat and mix in the maple mixture covering with the lid to allow the flavours to fully absorb.
1 carrot, julienned
1⁄2 cucumber, julienned
1 tbsp peanuts, toasted
Portion out the food once everything is cooked and serve with the salad and peanuts.
So this salad was really popular on TikTok a while back and I thought it was great a great salad idea. This salad consists of mostly green ingredients which is where the name comes from. There’s so many variations out there to choose from so I just combined my favourites together. If you’ve followed me for a while you’d know that I don’t usually use dressing in my salads so this was an exception 🙂
This would be great for hosting dinners, maybe as a side salad or starters. You can also serve the salad with toasted pitta bread, rice cakes, crackers or tacos.
2 tbsp white wine vinegar
1 tbsp lemon juice
6 tbsp olive oil
Handful of parsley
1 garlic clove, crushed
1 tsp maple syrup
Pinch of salt and pepper
Whisk everything together until fully combined and set aside.
Tortilla chips to serve
Lettuce, roughly chopped
Cucumber, sliced into quarters
Spring onion, finely sliced
Prepare all of your salad ingredients and mix together in a bowl.
Drizzle the salad dressing over the top and leave for a few minutes to be absorbed.
As you can see, I’m still working on my food photography but the taste never disappoints. This is similar to a few quinoa based meals I’ve cooked before but with the addition of kale and sweetcorn, added vegetables for a more nutritious meal.
I actually cook the lentils and quinoa a little longer than recommended but it makes for a really nice soft texture that is just so heart warming but still light on the stomach. There are lots of different components going on in this meal which makes it that more exciting to eat.
Ingredients Quinoa Red lentils Vegetable stock Turmeric Chill powder Pumpkin seeds, toasted Kale Spring onion, finely sliced Desiccated coconut Sweetcorn Oil for frying Prawns
Method 1. You’ll need enough liquid to cook the quinoa and lentils, at the same time add a pinch of a stock cube for flavour. Also stir in the turmeric and chill powder.
2. In a dry pan, toast the pumpkin seeds and set aside, then add the kale for a few minutes until slightly wilted.
3. Next in a bowl, add the pumpkin seeds, kale, spring onion, and desiccated coconut mixing well.
4. A few minutes before the quinoa and lentils are done add the sweetcorn to warm up slightly.
5. The quinoa and lentils should have absorbed all of the liquid, if not simply drain out any excess liquid. Combine both mixture together and serve straight away.
This was a very tasty lunch on a Saturday afternoon, a nice mixture of ingredients perfect for a nutritious and filling meal. When cooking quinoa and lentils, I often cook them in a vegetable stock as it provides a lot more flavour and you don’t need to add any salt. I also like to cook them for a few extra minutes for a more softer texture and they kind of blend together more. You could also add some turmeric and tomato puree for colour as well as flavour.
I feel like tinned tuna is quite underrated, probably because it is fairly cheap and sold in a tin but I great to cook simple salad type meals like this. Pumpkin seeds are something I’ve started adding to my meals a lot more recently, I like to toast them for a Pumpkin seeds although small are full of many minerals such as magnesium which helps with regulating healthy blood pressure and zinc which is great for the immune system.
Recipe: Quinoa with tuna and red sweet pepper
Quinoa, wash well
Red lentils, soaked for a few hours
Sprinkle of turmeric
Red sweet pepper, diced
Pumpkin seeds, toasted
Pinch of chilli powder
Cook the quinoa and lentils in the same pot, following packet instruction.
In the meantime, toast the pumpkin seeds in a dry pan for a few minutes until they start popping.
Once the quinoa and lentils are cooked, mix everything together adding a pinch of chilli powder to taste.