Chicken and Quinoa Balti Curry

Who said all curries were bad for you? Try this healthy take on an Indian classic – you won’t be disappointed!


4 skinless Chicken Breasts (1 per person)
2 Large Onions, sliced
200g Quinoa
400g tin of Chopped Tomatoes
4 tbsp balti curry paste
1tbsp Olive Oil
Bunch of Fresh Coriander (roughly chopped)

To make:
1. Heat the oil in a large pan, add the onions and fry until soft and golden – about 5 minutes. Remove from the pan.

2. Add the chicken breasts, brown for a few minutes on each side, then add the Balti paste, quinoa and pop the onions back in.

3. After a few minutes of sizzling, pour in the tomatoes, stock and give it all a good mix. Leave to cook for 25 minutes.

4. Just before serving, add most of the coriander to the mix and stir.

5. Pile onto a plate or wide bowl, and sprinkle the remaining coriander on top and around – for that decorative touch!

Serve as is, or with some Garlic and Coriander Naan to mop up the juices!

Love and energy,
Liz and Jessica x

Yummy Stuffed Portobello Mushrooms

Serves 4 (or 2 very hungry people!)

You will need…

4 x Large Portobello Mushrooms1 mug of dried (washed)
Quinoa (available from most supermarkets or health stores)
8 chopped sundried tomatoes
Bunch of chopped Rocket Leaves
Bunch of chopped Fresh Basil
4 chopped spring onions
1 ball of light Mozarella
1 litre of Organic Bouillion or Vegetable Stock
1 tsp of low fat olive oil spread or butter
Low fat Cooking spray
Dried Paprika
1 tsp Dried mixed herbs
Salt and Pepper to taste

To make…

1) Pour the Quinoa into a saucepan, and cover with 2 mugs of hot stock, adding more during cooking if needed. Leave to cook on a medium heat for approximately 10 minutes or until the quinoa is soft and has absorbed the liquid. Leave to cool.
2) Meanwhile, remove the stalks from the mushrooms and chop into small peices. Add the olive oil spread to a saucepan on a low heat, and when nearly melted add the spring onions, chopped mushroom stalks and cook till soft.
3) Place the large mushrooms face down on a baking sheet and lightly coat with cooking spray. Cook under the grill on a medium heat for about 4 to 5 minutes. Flip mushrooms with tongs and then cook for a further 4 to 5 minutes on the other side. Remove from the grill.
4) In a mixing bowl, add your cooked mushroom stalks, spring onions, most of the basil (leave some for the top), rocket, sundried tomatoes, dried herbs and the cooked quinoa. Add salt and pepper to season and give it all a good mix.
5) Top your now cooked mushrooms with the Quinoa mix, and pat down with a spoon to flatten. Slice the mozarella, and place on top. Sprinkle each mushroom with the remaining basil and a pinch of paprika.
6) Put the mushrooms back under the grill for about 5 minutes, untill the cheese is oozy and has browned slightly.

Serve with a large mixed salad and enjoy!

Love and energy,
Liz and Jessica x