Toasted Quinoa with Kale and Pine Nuts
1 c quinoa, washed and drained
1/2 tsp salt
2 T olive oil, divided
1 3/4 c boiling water 3 cloves garlic, minced
4 c lightly packed kale leaves
1 T lemon juice
1/3 c pine nuts, toasted
1. Dry-toast quinoa is a medium saucepan, stirring until golden and fragrant, about 6 min. Add salt, 1 T olive oil, and boiling water. Reduce to low heat and simmer 20 min. Let stand 5 min, then fluff with a fork.
2. In a skillet over medium heat, add remaining olive oil and garlic; saute 30 seconds. Add kale; saute until deep green and tender, 3-4 minutes. Stir in cooked quinoa, lemon juice, pine nuts, and salt & pepper to taste.
Thai Chicken with Basil
- 4 chicken breasts
- 2 tbsp oil
- 1 medium onion, finely chopped
- 1 garlic, minced
- 2 red chillies, finely chopped
- 1 cups (250ml) fresh basil leaves, chopped
- 2 tbsp fish sauce
- 1 tbsp fresh coriander, chopped
- 1 1/2 tsp brown sugar
- 250 ml coconut cream
- 1 lime sliced for garnish
Step 1: You will need
See top right.
Step 2: Prepare the ingredients
Cut the chicken breasts into 1 cm strips and set aside on the tray
Step 3: Begin cooking
The cooking method for this recipe is stir frying, which is a quick way of retaining all the flavours of fresh ingredients using little oil. Begin by heating the oil in a wok or pan and stir fry the onions, garlic and chilli for a couple of minutes until the onion is translucent.
Step 4: Add the chicken
Add the chicken strips and stir fry for 4 minutes until the chicken is cooked.
Step 5: Put in the remaining ingredients
Add the coriander, basil leaves, fish sauce and brown sugar to the mixture and fry for another minute.
Step 6: Finish off the dish
Finally, pour in the coconut cream and stir for 5 mins until the sauce has reduced.
Step 7: Garnish the meal
This dish can be served straight from the wok. To add colour, garnish it with a slice of lime.
Step 8: Serving Suggestions
This versatile dish goes perfectly with noodles, rice or steamed fresh vegetables.