Mustard salmon with pea & celeriac mash
Try livening up a plain salmon fillet with a mustard coating and adding celeriac to your usual mashed potatoes
Quinoa with stir-fried winter veg
Serves 4
Easy
Prep:
Cook:
Quinoa is protein-rich, low-fat, gluten-free and makes a nutritious change from rice or pasta
Skip to ingredients
- 200g quinoa
- 5 tbsp olive oil
- 2 garlic clovesfinely chopped
- 3 carrotscut into thin sticks
- 300g leeksliced
- 300g broccolicut into small florets
- 100g sundried tomatodrained and chopped
- 200ml vegetable stock
- 2 tsp tomato purée
- juice 1 lemon
Nutrition: per serving
- kcal414
- fat22g
- saturates3g
- carbs42g
- sugars14g
- fibre9g
- protein15g
- salt1.03glow
Method
step 1
Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
step 2
Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top.
