"Let's Cook and Create!"

There’s always something new to see in Bluey’s Patch and very soon that Frog Spawn may turn into Tadpoles! Better be quick to get your tomatoes … the abundant crop has come to an end with the Stage 3 students harvesting the Cherry Tomatoes, along with Parsley and Mint, for a delicious recipe: see below!

 

Tomato & Herb Quinoa Salad

Serves 12

 

Ingredients:

• 1 cup raw quinoa
• 1 ½ cups water
• 4 tomatoes diced –from Bluey’s Patch
• 1 small red onion, peeled and finely diced
• 1 long red chilli de-seeded and finely chopped
• 1 Lebanese cucumber – diced
• 1 garlic clove, peeled and finely chopped
• 1 handful of parsley, washed and chopped …from Bluey’s Patch
• 1 handful of mint, torn … from Bluey’s Patch
• 60mls - extra virgin olive oil
• 1 lemon, juiced for 3 tbsps of juice

 

Method:

1. Prepare all the ingredients based on the instructions in the ingredients list

2. Cook the quinoa using the absorption method: bring 1 cup of quinoa and
   1 ½ cups of water to the boil in a medium saucepan. Simmer until all the liquid has been absorbed … about 10 minutes
3. Pour the cooked quinoa onto a baking tray and allow it to cool slightly
4. Combine all other ingredients and mix together
5. Stir through the quinoa
6. Serve into small bowls 

Equipment/Utensils:

·       Chopping board

·       Knife

·       Saucepan

·       Baking tray

·       Jug

·       Measuring cups/spoons

·       Juicer

·       Large bowl x 2

·       Large spoon

·       Paper mugs and straws

·       Serviettes

·       Small bowls and spoons

·       Place-mats and coasters

Let’s Cook and Create: Wednesday, 17 February 2021