here's my evening meal, its quinoa with rainbow chard, onion, garlic grated carrot and sweet pepper, in a cheese sauce, cooked with roasted choi with chestnut mushrooms and sesame seeds and roasted in sesame oil.
Choi bok is Chinese white cabbage and contains lots of nutrients including vitamin A and it is very low calorie so one serving is around 20 calories and contain 60% RDA of vitamin A.
I also made an apple crumble with a rice flake crumble for puddin'...😊
I hope everyone enjoys tonight and Happy New Year everyone,
Wow Jerry, that looks amazing. Did you use a recipe or did you create this dish yourself as I would love to know what you used and how much?
Alicia
• in reply to
Hey thanks Alicia,
I often bake veg in a cheese sauce, this time I used 1 sweet red pepper, 6 leaves of rainbow chard, a grated carrot, garlic and red onion. Less than a cup full of dried quinoa which I cooked for about 12 mins.
I put some V/olive oil in a pan and added all the veg chopped with the grated carrot and cook for 10 mins, while I made a cheese sauce by melting 25g butter and adding 25g flour I use plain GF mix with 1 pint of milk and pour that into the veg add 50-75g grated cheese, I use mature cheddar and mix in the cooked quinoa, mix it all thoroughly and then bake 150C for about 25/30 mins to make the top golden. I seasoned with black pepper and a very little sea salt.
The Bok Choy is a standard recipe where it is roasted in sesame oil with sesame seeds and I added the mushrooms as I'd forgotten to put them in the cheese bake and roasted them for 12/15 mins.
The above would be enough for 3 adults or 2 adults and 2 children.
Jerry 😊
• in reply to
Hi Jerry
Thank you very much for the recipe and how to make it, I will save this and make it as well, love all of the ingredients and really looking forward to making it - yummy.
This is another one for batch baking and putting in the freezer - glad I switched my spare freezer on.
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xx
Lentil quinoa and cheese with veggie bake🥕🥦
