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THE HOUSE OF Wellness Ex Neon) n ut tary psa leg risotto, but with pasta, all baked in one dish! Don't Re cee eas Rates ne Ceca Pees eect Perurruauc cry Berra THE RAINBOW — QUINOA SALAD with ginger dressing Serves 4-5 as a main or 8-10 as a side; Prep 20 min; Cook 35 min INGREDIENTS. Toast the quinoa to give it extra flavour. +a Lebanese cucumber, cut into To do this, preheat the oven to 200 7mm cubes (@80C fan-forced). Spread the quinoa + 1 carrot, peeled and finely ona large baking tray and bake for 15 julienned minutes, stirring halfway through cooking, +3 lightly packed cups finely until it's lightly browned and smells nutty. shredded red cabbage Rinse under running water for 10 seconds +2 green onion stems, finely using a fine-mesh sieve and shake off the sliced excess water well BA K = D C R = A M Y + 250g cherry tomatoes, small Place the quinoa in a medium C ‘ones quartered, large ones cut saucepan, add the water and cover with a FETA RISONI into 6 lid. Bring to a simmer over medium heat, , . + 4.cup frozen shelled then reduce the heat to low and simmer Serves 5; Prep 5 min; Cook 40 min ‘edamame, cooked as per for 15 minutes (or until all the water is packet directions, then cooled absorbed), Remove from the stove (lid INGREDIENTS Preheat the oven to 200€ (180C fan-forced) +1red capsicum, deseeded and till on) and rest for 10 minutes. Fluff the ROASTED TOMATO Toss the roasted tomato ingredients in a chopped into 1cm cubes quinoa with a fork and allow to fully cool + 500g cherry tomatoes gem x 2acm baking dish, then roast for 25 + ¥ lightly packed cup finely before using, +¥ared onion, finely sliced minutes. chopped coriander leaves Place all the dressing ingredients in a +2 garlic cloves, finely Add the risoni, stock, water and salt to FOR THE QUINOA jar and shake well to combine. minced the baking dish. Stir, then shake the pan to +cuptricolour orwhite quinoa Bundle up the wasabi peas in a clean +1 tsp dried oregano spread the risoni out evenly. =2 cups water tea towel and bash using a meat mallet +¥4 tsp cooking salt Cover with foil, then return to the oven for FOR THE DRESSING or rolling pin to crush them into irregular = ¥4 tsp black pepper 20 minutes or until the risoniis tender. +5 tbsp light soy sauce sizes — some will be larger pieces: some +3 tbsp extra virgin olive oil Remove from the oven. It will seem like +2 tbsp mirin will end up like dust. (A mortar and pestle CREAMY RISONI (ORZO) there's too much liquid, but have faith. Stir +2 tbsp rice wine vinegar also works well) = 2¥4 cups risoni briefly to loosen the risoni +2 tbsp sesame oil Place the cooled quinoa in a large bowl +4 cups low-salt vegetable Add three-quarters of the feta, then + 242 tbsp grapeseed oil ‘Add the remaining salad ingredients, then or chicken stock, hot stir untilitis partially melted — some can +2¥ tbsp Kewpie mayonnaise _pour the dressing over and toss very well. +1. cup boiling water remain as smeary lumps. It should be quite + 2% tsp white sugar Transfer the salad to a large serving + ¥, tsp cooking salt creamy, like risotto. If it's too thick. add a +2 tsp finely grated ginger platter or individual bowls. Sprinkle = 200g Danish feta, splash of hot water. + ¥a tsp finely grated garlic generously with the crushed wasabi peas crumbled Stir through basil leaves, crumble TO SERVE and sesame seeds. +2 lightly packed cups basil the reserved feta on top, then serve + ¥4 cup (30g) wasabi peas leaves, finely sliced immediately +1 tbsp toasted white sesame seeds THE DISH BY WHICH EVERY THAI RESTAURANT IS JUDGED! P AAD TH Al Mix the sauce ingredients in other side. Scramble using a small bowl and set aside. _a wooden spoon (add a Serves 2; Prep 15 min; Cook 10 min Prepare the noodles as__touch of extra oilif the pan per the packet directions is too dry), then mix into the INGREDIENTS Just before you start chicken. + 125g pad Thai dried +4 cup finely chopped roasted ‘cooking. Don't leave them ‘Add 2 tablespoon of oil rice-stick noodles unsalted peanuts sitting around as they to the pan. Add the bean + 3 tbsp canola oil FOR THE SAUCE become more fragile. sprouts, tofu and noodles + % brown onion, sliced + 4% tbsp tamarind puree Heat 2 tablespoons of oil _ then pour the sauce over. 5mm wide +3 tightly packed tbsp brown ina large non-stick frying Cook for 3-4 minutes, + 150g chicken breast or thigh sugar pan over high heat. Add. tossing gently every minute Serve immediately, fillets, sliced into 7mm pieces _« 2 tbsp fish sauce the onion and cook for 30 or so, until the sauce is sprinkled with the remaining + 2garlic cloves, finelyminced __- 1% tbsp oyster sauce seconds. Add the chicken __absorbed by the noodles peanuts and lime wedges on + 2 eggs, lightly whisked TO SERVE and garlic, then cook for1¥ and the edges of the the side. Add a sprinkle of chilli + 1% cups bean sprouts + lime or lemon wedges minutes until the chicken is noodles start to caramelise.__or cayenne pepper. if desired. + Yecup firm tofu batons + chilli powder or cayenne pepper mostly cooked through ‘Add the garlic chives and and some extra bean sprouts (3x0.7em) + handful extra bean sprouts Push the ingredientsto _halfthe peanuts and toss _on the side (this is the Thai +4 cup garlic chives cut one side of the pan. then through quickly. Remove way!). Squeeze over lime juice into 3cm lengths pour the egg in on the from the heat. to taste before eating, ‘vo EXTEDIZO1CW
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