I made this Asian Quinoa Stir-Fry tonight for dinner for myself and my sister from the January 2015 edition of the BBC Good Food magazine.
It’s a vegan-friendly, wheat-free recipe and came in at 7pp on the Weight Watchers Plan.
It was simple to prepare, really tasty and felt incredibly healthy to eat. The only change I’d make if cooking it again would be that I’d use less liquid than it states in the recipe as mine turned out quite soupy.
One of my favourite, quick and easy mid-week dinners is a salmon stir-fry.
Pro Points: 6 (+ extra for rice)
Simple Start: 0
Preparation time: 0mins
Cooking time: 25-30mins
- 2 lightly smoked salmon fillets
- A selection of prepared stir-fry vegetables
- Brown rice to serve
- Thai 7 Spice or Chinese 5 Spice
- Soy sauce
- Olive oil
- Preheat the oven to 170˚c/160˚c fan/355˚f/Gas mark 3. If using, cook the rice according to the instructions on the packet.
- Meanwhile, wrap the salmon fillets in foil and place on a baking tray in the oven. Cook for 20mins.
- Heat the oil in a wok or large frying pan. Add the vegetables and stir-fry for 2-3mins.
- Sprinkle over 2/3tsps of the Thai or Chinese Spice and 1/2-1tsp Soy Sauce according to your taste.
- Serve the salmon on top of the rice surrounded by the vegetables.
Top tip: If you’re counting Pro Points, exchange the rice for boiled noodles and add them to the vegetables before adding the spices and soy sauce.