Quinoa Salad

3/4 cup quinoa

2 small tomatoes, diced

1 cucumber or chayote, diced

1 avocado, diced

4 green onions (shallots), sliced

1 orange, peeled and segmented

1/4 cup freshly chopped continental parsley

1/4 cup freshly chopped mint

2 tablespoons extra virgin olive oil

2 tablespoons orange juice

2 tablespoon lemon juice

salt and freshly ground black pepper

2 tablespoons roasted cashew nuts, roughly chopped

1.    Rinse quinoa well under cold water.  Place quinoa in a saucepan.  Cover with water and bring to the boil.  Simmer for 12-15 minutes or until water has been absorbed and grains are tender.  Drain quinoa and rinse under cold water.

2.    Place quinoa in a serving bowl with tomatoes, cucumber, avocado, onions, orange, parsley and mint.  Pour over olive oil, orange juice and lemon juice.  Toss to combine and season with salt and pepper.  Garnish with cashew nuts.

Serves 4-6

tasting plate in Venice

Tuna frittata

Frittatas are so quick and easy - you can make a frittata with any leftover vegetables.

1 tablespoon butter or olive oil
1 medium brown onion, finely chopped
2 cloves garlic, crushed
185g can tuna, drained and flaked
1/3 cup frozen peas, thawed
2 teaspoons baby capers, drained
5 eggs, lightly beaten
1 tablespoon thinly sliced fresh chives
salt and freshly ground black pepper

Heat butter in a small frying pan (about 20cm base) over medium to low heat.
Add onion and garlic and cook until softened.
Add tuna, peas and capers.  Pour over egg and sprinkle with chives.  Season with salt and pepper.
Cook for 15-20 minutes or until just set.
Place under a grill and cook until frittata is golden and puffed.
Serve with a green salad.

Corn patties

Makes 12

2 large corn cobs, husks removed
1/2 cup fresh flat-leaf parsley leaves
1 cup self-raising flour
3 eggs
4 green onions, thinly sliced
1 small red chilli, seeds removed, finely chopped *(see tip)
salt and freshly ground black pepper
olive oil, to cook
cream cheese, smoked salmon and rocket, to serve

Remove corn kernels from cobs using a sharp knife.
Place half the corn in a food processor.  Add parsley, flour and eggs.  Pulse until well combined.
Transfer mixture to a bowl.  Stir in remaining corn, green onions and chilli.  Season with salt and pepper.
Heat a little oil in a large frying pan over medium-low heat.  Add heaped tablespoons of mixture and flatten with a spoon.  Cook patties in batches for 2-3 minutes each side to until puffed and golden.
Serve with cream cheese, smoked salmon and rocket.

Tip:  you can substitute 1 teaspoon chilli flakes for fresh chilli

Indonesian chicken and noodles

2 noodle cakes (I used Chang's long life noodles)
2 tablespoons peanut oil
4 chicken thigh fillets, diced
3 eschallots, thinly sliced
2 cloves garlic, crushed
2 small red chillies, seeds removed and finely chopped
2 long red chillies, seeds removed and sliced
1/4 cup kecap manis
2 tablespoons oyster sauce
2 teaspoons fish sauce
1 bunch choy sum, washed, trimmed and chopped

Place noodles in a bowl.  Pour over boiling water and leave to soak for 15 minutes or until tender.  Drain.
Heat 2 tablespoons oil in a wok over medium-high heat.  Stir-fry chicken in batches until golden and cooked.  Remove.
Heat remaining oil over medium heat.  Add eschallots, garlic and chillies.  Stir-fry for 1-2 minutes or until onion is soft.  Add kecap manis, oyster sauce, fish sauce, chicken and choy sum.  Stir-fry until choy sum wilts.  Add noodles and stir-fry until heated through.
Serve.

Risoni and roast pumpkin salad

Serves 4-6
400g butternut pumpkin, peeled and cut into 1 1/2cm pieces
3/4 cup risoni dried pasta
125g can corn kernels, drained
3 green onions (shallots), thinly sliced
2 slices chargrilled red capsicum, diced (you can buy from deli in woolies or coles)
1 slice chargrilled eggplant, diced
1/2 cup frozen peas, thawed
1/3 cup freshly chopped flat-leaf parsley
1 tablespoon extra virgin olive oil
1/2 lemon juiced

Preheat oven to 220C fan-forced. Place pumpkin on a baking tray lined with baking paper.  Cook pumpkin for 20-25 minutes or until golden and crisp.  Remove and set aside.
Cook pasta in a saucepan of salted boiling water according to packet directions.  Drain, rinse under cold water and place in a large bowl.
Add corn, green onions, capsicum, eggplant, parsley, oil and lemon juice.  Toss well to combine.
Serve risoni with barbecue lamb chops.

Roast pumpkin, chicken and leek risotto

I buy italian arborio rice which can be bought from a deli or fruit market.
I use a fan-forced hot oven to roast vegetables, if your oven in large roast on 200C

600g-700g butternut pumpkin, skin removed and cut into 2cm cubes
olive oil spray
4 cups chicken stock (you can use massel stock powder if you like)
1 tablespoon olive oil
500g chicken thigh fillets, diced
1 leek, halved lengthways and sliced
2 cloves garlic, crushed
1 3/4 cups arborio rice
1/2 cup white wine
1 cup frozen peas, thawed (to thaw peas stand in boiling water for 1-2 minutes)
1/4 cup chopped fresh flat-leaf parsley
serve with grated parmesan

Preheat oven to 220C fan forced.  Place pumpkin on a baking tray lined with baking paper.
Cook pumpkin for 20-25 minutes or until golden.  Remove from oven.
Place stock in a saucepan and bring to the boil.  Simmer over low heat.
Heat oil in a large heavy-based saucepan over medium to high heat.  Cook chicken for 2-3 minutes or until just golden.  Add leek and garlic and cook for 1-2 minutes or until soft.
Add rice and stir to coat in mixture.  Reduce heat to medium-low.  Add wine and stir until wine is absorbed.  Add a 1/3 cup stock and stir from time to time until liquid is absorbed.
Continue add stock 1/3 cup at a time until 1/2 cup stock remains.
Stir in peas, parsley, pumpkin and remaining stock.  Stir until heated through.
Serve risotto with grated parmesan.

Tip:  I add parmesan when serving because if stirred through before can make the risotto cluggy.