Last night brought the eleventh Biblical plague – the poop apocalypse. The vest was irrecoverable and the sleeping bag is going to have to go on a hot wash. It came at 5.30am after a few half hour naps – as though Mister Baby felt sleep deprivation wasn’t adequate torture in itself. I started the day with chocolate as this seemed the most appropriate response.
If your night went better and you want a healthier option, this quinoa salad is a good’un. It has taken months for me to put a quinoa recipe on the blog. I believe in some countries, this is illegal.
If you’re looking for a VEGAN OPTION, as usual, you can sub firm tofu for paneer. I recommend frying it in a generous spoonful of olive oil.
TIME 20 minutes
1 cup of quinoa, rinsed
1 large carrot
1 block of paneer (Everest brand from Tesco is good)
1 large handful of raisins
1 large handful of hazelnuts, preferably salted and roasted
1 tablespoon of apple cider vinegar
Salt, pepper and chilli flakes
Cook the quinoa according to the packet instructions. This is usually something like two cups of water to one quinoa, simmered for fifteen minutes.
While the quinoa is cooking, grate the carrot.
Cut the paneer into 2cm cubes and place under the grill. Turn until lightly browned on all sides, approximately four minutes.
When the quinoa is soft, drain off any excess water. Stir in the carrot, paneer, raisins, and apple cider vinegar. Bash the hazelnuts with a rolling pins and sprinkling on top with the seasoning.