I’ve been making this sardine, avocado & spinach quinoa bowl on repeat lately- it’s so quick and easy and filled with goodness and flavour!
It’s no secret I am a big fan of quick & easy meals. Sometimes, I love an elaborate meal, mostly when I’m craving lots of time spent in the kitchen, following in an almost meditating manner steps and carefully measuring and adding ingredients. Mostly though, I love dishes that are straightforward, their parts coming together almost intuitively. Like this quinoa bowl.
I never tire of quinoa- it’s endlessly versatile and works beautifully paired with fruit and nuts for breakfast, in hearty salads or accompanying protein of any kind. Here it works as the base for one of the most filling dishes I’ve made in a while. Paired with fresh and delicate baby spinach and a pinch of dill, it allows the star of the show to shine: and that is non other than the chubby, beautiful Tuesday Foods sardines, which add just the right amount of saltiness and good fat. Add a perfect 6′ egg (or a fried one) and a diced avocado for extra flavour and texture, drizzle some of the lovely sauce from the sardine can and enjoy.
* This dish was created in partnership with Tuesday Foods, using their premium, sustainable seafood. Thank you so for supporting brands that make all this possible.
Sardine, avocado & spinach quinoa bowl
120g quinoa, rinsed
3 big handfuls baby spinach, washed and thinly chopped
Place the quinoa and 300ml filtered water in a medium sauce pan and bring to a boil; lower the heat and cook for about 15’, or until the quinoa is cooked and the water is absorbed. Remove from the heat and set aside to cool to room temperature.
Fill another sauce pan with water and bring to a boil; add the eggs and cook for 6’. Remove the eggs from the pan and run under very cold water. Peel and set aside.
To assemble the bowl: combine the spinach with the dill and a pinch of salt and place on one side of each bowl. Toss the quinoa with some salt and a drizzle of the sardine oil and place on the other side of each bowl.
Top each bowl with half the diced avocado, a couple sardines and one egg, halved.
I am a little bit obsessed with this green pasta salad with parsley & thyme vinaigrette- I’ll be making it all summer long and I hope you will too.
Like with any good salad, it all starts with a delicious vinaigrette- which, in this case started in the same way most of my dishes begin: with a pinch of this and a dash of that, with whatever I had in hand and thoughts of how flavours and ingredients pair nicely together. The first time I made it, I had a plate of wholewheat penne and a can of tuna to play with. As simple -and frankly- as boring as it gets. [READ MORE]
A refreshing strawberry, avocado & cucumber giant couscous salad perfect for summer days and nights, when the living is easy.
Even though it’s not entirely so, in my mind summer arrived in London about three weeks ago; since then, I’ve been in a constant state of excitement over all the beautiful late spring and early summer beauties available: crisp and refreshing cucumbers, sweet juicy strawberries and delicate fresh greens, all begging to be left as they are, merely tossed with some fragrant herbs, a squeeze of lemon, a sprinkle of salt flakes, or a dollop of thick honey or drizzle of thick golden olive oil. [READ MORE]
Happy 1st of June! Lots of Food for Thought today, along with holiday thoughts and a couple delicious summer recipes too.
After a very full, very fulfilling week, I am so ready for the weekend! We are starting to plan our summer holiday and I could not be more excited. In the meantime, I’ll be tolerating this mad summer weather and spending the next couple of days with friends over home cooked meals and a much anticipated visit here (we’ll be doing the Mexican cocktail workshop tomorrow- stay tuned here). Here’s a few things I’ve been reading and thinking about, coveting and feeling inspired by. Hope y’all have a great end to your week. [READ MORE]
A light and fluffy blueberry, basil & lime yogurt cheesecake, made with cottage cheese, yogurt and the pretties blueberries.
I spent many of my teenage years dreaming of making the perfect cheesecake; the inspiration was Miranda, a friend of my parents. Everything she made, and still makes, was delicious, beautifully presented, utterly satisfying and warming, the way only a meal made with lots of love and attention can be. My favourites were her cheesecake and tiramisu. I marvelled at them for years, their perfect shape, layers of goodness and flavour- my god, so much flavour! [READ MORE]
Food for though filled with summer dresses, summer dreaming, traveling for coffee, a very royal cake and my current favourite dish.
Happy Friday y’all! This week has been busy (mostly in a nice way) and almost exhausting and the weekend is looking quite similar. Still, I can’t wait: we’re catching up with friends tonight and planning to spend Saturday and Sunday mostly outside. I hope your plans are similarly fun! In the meantime, here’s a couple things I’ve been into lately: [READ MORE]
These simple and delicious baked chickpeas with capers, olives & orange only need friends to share with and lots of crusty bread.
Of all pulses, chickpeas are easily my favourites. Their smooth taste makes them irresistibly versatile and a great addition to so many dishes from silky hummus and veggie burgers to chunky soups and fragrant curries. Possibly my favourite way to cook them has been tossing them with olive oil, lots of spices and herbs and cook until very crispy and utterly irresistible. Like so, they add texture and lots of flavour to fried eggs and veggie wraps- though to be honest, I mostly just eat them straight from the pan, while they are still almost too hot to touch.
Celebrating this year’s Mother’s Day with this a dessert as sweet and pretty as my mom: a strawberry, basil & lime cream cheese tart!
Mother’s Day(s) are always bittersweet for me; they are a celebration, of course, but also a reminder of how much I miss my mom. It’s been many years since I left home, I should have been used to the distance by now; I haven’t. Instead, the longing to see her and my dad has been lingering, at times mellower and others stinging as hard as that first night I spent alone in my first apartment.
I’ve written here about my mom time and time again. The impact they’ve have on me in general and my cooking and eating habits specifically is very lasting and one I carry with great pride. Even though my childhood and adolescence have not been idillic (and I believe they rarely are, to be frank), they have been full. Of experiences, stimuli and opportunity, discipline and freedom, tension and drama- but also lots of love. [READ MORE]
A pea, pesto & egg salad with radishes & sourdough as colourful as spring and as beautiful and fresh as the seasons inspires.
Somewhere between spring and summer (as it usually is the case in London- the weather jumps from winter to blasting heat and back again and again), I find myself overwhelmed, inspired, too hot to cook, too enamoured with all the beautiful fresh produce available (strawberries! asparagus! baby potatoes! peas!) to choose. In the last few days, I’ve been mostly gravitating towards tartines, eggs and salads; some are simple and hastily tossed together with extra virgin olive oil, a touch of balsamic and fresh torn basil. others are a tad more elaborate, still however following my basic rule for spring and summer cooking- and eating: spend as little time in the kitchen, and especially over a stove- as possible. [READ MORE]
Wishing you all a great weekend with Food for thought that’s all about books towns, unexpected plants, a must-try pasta sauce and the best cookie.
Happy Friday y’all! This very busy, very stressful week is finally coming to an end and I couldn’t be more relieved. I am so looking forward to a relatively lively Saturday spent with friends and a Sunday working on a couple recipes with juicy Medjools, marvelling at my new favourite book and finish watching this. In the meantime, here’s a few things I’m really into: [READ MORE]