Week 8

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.

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