Quinoa Bowl

Lean Mean Momma’s Favourite Recipes

Tuesday, July 4th, 2017

Fast Easy Dinners with Lean Mean Momma

A few weeks back, we had the pleasure of having Cliona O Connor of LeanMeanMomma.ie join us for a 2 hour cookery demonstration. Between us, we shared to a full house, how to cook easy and nutritious dinners of restaurant quality and how to plan out a healthy and tasty meal plan.

Dave & Cliona FED

Here were two of Cliona’s favourite recipes that she demonstrated.

Quinoa Bowl with chicken Nasi goreng style

Quinoa Bowl

Ingredients

  • 1 cup quinoa
  • 1 lemon
  • 2.5 cups stock or 1 stock pot and 2.5 cups water

Method for pre-cooked Quinoa:

Wash the quinoa thoroughly 2 or 3 times – rinse well.

Add to wide bottomed pan with all liquids.

Bring to boil and simmer for 15 minutes on medium heat.

Leave to cool and store in sealed box in fridge for up to 4 days.

  • Coconut oil
  • 1 red pepper
  • 1 red onion
  • 6 mushrooms
  • 2 cloves Garlic
  • Fresh chilli
  • Sriracha sauce
  • 2 eggs
  • 2 chicken breasts or pre-roasted chicken leftovers.
  • 75 g Pumpkin seeds

Sauce:

2 tbsp Tomato pureé

1 tbsp Soy sauce

1/2 tbsp fish sauce

sprinkle Chilli flakes

Method:

Chop your vegetables.

Put 1 tbsp coconut oil, crushed garlic, chilli into wok/pan. Heat on medium for 1 minute.

*If using raw chicken add it now diced into cubes. Cook for 5 minutes.

Add your vegetables and cook for 5 minutes on med/high heat.

*Add your cooked chicken at this point if using.

 

While these are cooking mix all the sauce ingredients in a jam jar and shake well.

Add 2 helpings of Quinoa to your veg/chicken wok and warm through.

Once warm add your sauce and mix well.

Transfer to warm bowl – line bowl with Sriracha if you like it hot!

Top with fried egg an pumpkin seeds.

 

 

LMM Cooking Shot

Nutty Carbonara Ingredients

  • 150g cashew nuts
  • 1/2 Small sweet potato (about 150g)
  • 50g grated Parmesan
  • 1 tbsp soy sauce
  • Juice 1 lemon
  • crushed chilli flakes
  • 200ml water
  • salt and pepperbrown rice pasta
  • garlic
  • Olive oil
  • spinach
  • peas
  • 2 breasts chicken
  • 100g bacon lardons

Prep’ ahead:

Soak your cashew nuts in 3 cups of water for 4 hours.

Peel and chop your sweet potato – steam until soft.

Time to cook

Boil a pan of salted water and add pasta. Cook for 11 minutes.

Add your peas after 8 minutes.

Add the nuts, sweet potato, lemon juice, chilli flakes, soy sauce, parmesan, salt and pepper and the 200ml water to a high speed blender and blitz until smooth.

In pan fry chopped garlic in olive oil over medium heat.

Add lardons and chicken – fry until cooked.

Add 2 big handfuls of spinach.

Drain pasta and peas. Add chicken and bacon to the pasta pan.

Add sauce and warm through.

Serve

 

 

Cliona also shared some of her own favourite tips on the day including this one

Freeze Chillies

 


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