I wanted something different with my baked salmon.I found the remnants of some Quinoa and Bulgar Wheat in the cupboard and some frozen mint in the freezer.
My inspiration for the Quinoa recipe came from "The Bumper Student Cookbook" by the Good Housekeeping Institiute which I picked up for £1 in WH Smiths although I added some sunflower seeds.
And it was back to Deliciouslyella for this gorgeous dip to use up the bits and pieces I had lying around.
Although the photograph doesn't look to appetising, I can assure you the meal was tasty and very filling.
Avocado and Mint Dip
Quinoa with Mint Dressing
125 g Quinoa (I added some bulgar wheat too)
200ml Veg Stock
2 spring onions
12.5 g of toasted pinenuts and sunflower seeds
1 tbsp lemon juice
1.5 tbsp olive oil
salt and pepper
Cook Quinoa with stock according to packet instructions (10-15 minutes). Drain.
In a separate bowl mix slice onion, mint, nuts and seeds with lemon juice and olive oil.
Toss everything together.
Tomorrow I will add some cubed Feta Cheese and maybe some olives to the Quinoa Salad for lunch.