Quinoa Salad with asparagus, feta and olives posted by kamikazekid

Serves 4

• 200g dried quinoa
• Vegetable stock
• 2 x courgettes thinly sliced (diagonal works best)
• 2 x peppers thinly sliced (red, yellow and orange work well)
• Bunch of asparagus spears sliced in half lengthways
• 120g feta cheese (I used the M&S marinated one)
• 2 x tablespoons basil infused olive oil
• 2 x vine tomatoes chopped
• 100g Kalamata or dried Greek Olives, chopped
• Fresh baby spinach (about half a bag)
• Fresh basil
• Salt and Pepper

Rinse the quinoa in a sieve then boil in the veg stock until tender
Meanwhile brush a griddle pan with the basil oil and cook the asparagus, peppers and courgettes, brushing with oil when necessary to stop them sticking
When the quinoa is cooked, drain in a sieve and rinse in cold water
Drain well so as much of the water is out (I pushed it into the sieve to squeeze it out)
Combine all the ingredients in a large bowl and mix well, adding salt and pepper to taste, (you shouldn't need much salt!) and crumbling the cheese over the salad

I also sprinkled a bit of balsamic vinegar on top

10pp per serving for a really nice fresh and filling meal

Butternut coconut rice, black eyed beans and pineapple greens

Adapted from Appetite for reduction, Posted by Shoanib

Butternut Coconut Rice with black eyed beans    23pp per recipe
serves 3, 8pp per portion

• 90g brown basmati rice

• 1 cup (125ml) water
• pinch of salt
• 1 tin black eyed beans, drained and rinced

• 1 medium butternut squash
• 100ml coconut milk

• 2 tsp sesame oil
• 3 shallots, chopped
• 1/2 tbsp fresh ginger, chopped finely
• 1 large clove garlic, chopped finely
• 1 tsp lime zest
• 1/8 tsp dried chilli flakes
• pinch salt
• small amount veg broth (~50ml, water would be fine too)
• 1/2 tbsp freshly squeezed lime juice

Roast and peel squash (or peel then roast). Mash squash together with the coconut milk.
While the squash is roasting, cook the rice. Rinse the rice, pour the water on top, cover and bring to the boil. Simmer on a very low heat until all of the water is gone - about 30 mins for my rice.

In a large frying pan, saute the shallot in the oil for about 7 minutes, until it is starting to brown. Add the garlic, ginger, lime zest, chilli flakes and salt, give it a stir, then add the beans and cook on a medium heat for 2 more minutes.

Turn the heat down low. Add the squash to the pan and stir, then add the rice and mix together. Add lime juice and some veg broth to get the desired consistency. Serve!

Substitutions:
stock or rice milk instead of coconut milk, entire recipe 18pp.
no beans (but with coconut milk), entire recipe 15pp.
no beans or coconut milk, entire recipe 10pp. (but it's totally worth those extra points).

Pineapple greens
Serves 2, 1pp per portion

• 1 teaspoon sesame oil
• 6 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1/4 teaspoon dried chilli flakes
• 2 heads of spring greens, centre stalks removed, leaves torn into bite-sized pieces
• 4 pineapple rings (1/2 cup), chopped finely
• pinch salt

Preheat a large frying pan over medium heat. Saute the garlic, ginger, and chilli flakes in the oil for about 2 minutes. Add the greens, pineapple, and salt, and use tongs to saute for about 10 more minutes. Use splashes of water if the pan seems dry. The collards should be tender and cooked down pretty well. Serve immediately.

greens would probably serve up to 4 people, but we wanted them all!