Oh dear I dread to think what Italians would think of this asparagus quinoa risotto, using quinoa instead of that gorgeous creamy risotto rice, treachery at least! But let’s not think about what others think and just go right ahead and make our risotto with quinoa if we want to, and I do today.
I love soup at any time of year and this watercress and spinach soup has all the taste of springtime with fresh watercress and the lovely young spinach leaves that are available just now. Vibrant and green it looks just as healthy as it is.
Spring means the salad season is in motion, actually I love to eat salads all year round and this kale and walnut salad is one of these strong-tasting salads that would work just as well in winter as it does in spring or summer. So get that superfood into you and enjoy some kale.
For me Scottish salmon is perfect at any time of year but it always seems to be perfect now in spring time when the lightness of the dish just heralds the coming of sunshine and warmer weather, lighter food and hopefully summer!
I love potato rostis and I call these my Greek potato rostis basically because I’ve used feta cheese in them plus dill and mint which are always part of my Tzatziki mix. So to me they have a touch of Greek about them and that’s always a good thing in my book.
I love using vegetables instead of the usual carbohydrates like rice, pasta and couscous. Here I’m serving lamb with broccoli rice which is super healthy and tastes amazing too, oh, and by the way it’s so easy to make, so that ticks all the boxes really.
Quinoa Porridge is a modern take on that old Scottish favourite porridge and a great way to start your day. While I love porridge I do like ringing the changes now and then so this quinoa version is a great alternative to the usual oats and is so easy to make.
Let’s get healthy with this super simple spinach fritatta whch makes a great lunch with a salad on the side or as a light supper dish maybe with a bowl of soup first if you are feeling rather hungry in the evening. This is a recipe for one person so just double things up for…