4. Avocado and Mint Dip and 5. Quinoa and Mint Dip

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

Recipe here.

Quinoa with Mint Dressing

Serves 2

125 g Quinoa (I added some bulgar wheat too)

200ml Veg Stock

2 spring onions

10g mint

12.5 g of toasted pinenuts and sunflower seeds

1 tbsp lemon juice

1.5 tbsp olive oil

salt and pepper

Method

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.

2. Mexican Squash Soup

When we went to Mexico in February I had this amazing soup, Pumpkin with Rosemary and Coba honey.

I was determined to try and recreate this when we got home.

I couldn't find any Coba honey but bought some local honey from the airport.

Pumpkins aren't around at the moment so decided to have a go with a butternut squash.

While my offering was some way off the holiday soup, it was definitely an improvement on my usual soup.

Mexican Squash Soup

1 tbsp oil

1 tbsp Mexican honey

3 sprigs of rosemary

1 large onion

2 cloves of garlic

1 medium butternut squash

1 litre of vegetable stock

Method

Switch oven onto Gas Mark 6.

Cut the butternut squash into small cubes, chop onion, slice the garlic and add to a roasting tin.

Add oil ,rosemary and honey and coat the vegetables.

Roast in the oven for 35 minutes, stirring a couple of times during cooking.

Place stock in large saucepan and add the vegetables.

Blitz with hand blender.

Garnish with toasted pine nuts or sunflower or pumpkin seeds.

*I served it with some leftover garlic bread topped with Gruyere Cheese