David thompson chef recipes thai quinoa

I'm coming to you with a problem dear readers. My husband and I are funding our local thai restaurants rent with the amount of takeaway we order. We actually (embarrassingly so) order so much Thai take-away week to week that the driver now knows us and our broken apartment buzzer. And whats more embarrassing they have an app that records your orders so that every 10th order is free we've had a few free orders.


I can't help it, I freakin' love Thai food. It's one of my all time favourites. The freshness and variety of dishes mmmm just yum. As of last year, it also reminds me of our holiday in Patongwhere we ate fried rice topped with the perfect fried egg runny yolk crispy bottom, every single day. I wish I cooked more thai food at home than I do because as much as I love our takeaway place it's just not as good coming in those plastic boxes as it is piping hot, straight from the wok. But there is a reason for our takeaway problem. I find thai cooking somewhat intimidating. Yes, I'm a food blogger and I just admitted that. Bite me. But honestly, I do and I don't think I'm the only one. I mean, I'm pretty good with the pre-made curry pastes from the supermarket but other than that my thai cooking skills usually involve me botching up a salty stir fry by adding every asian sauce and condiment from the fridge. Sometimes it's great and others well let just say I don't go back for seconds.



I find Thai flavours complex with the combination of sweet, and sour, and spicy. Sometimes it's the overwhelmingly ginormous ingredient list, that one odd ingredient I can't find ANYWHERE or the bowls for each element that need to be hand washed because I'm still dreaming of owning a dishwasher one day. Maybe these are my excuses that makes me order thai takeaway instead of cooking.



But I think it's all about to change I was recently sent a copy of Thai Food Made Easy by Tom Kime. The recipes in this book look mouthwatering good - the herbs and colours and limes and c

Quinoa. Who hasn't heard of this super food lately? it's everywhere! quinoa everything!!!

I am going to admit that when I first saw this ingredient everywhere I pronounced it 'Quin-oh-ah'. Yep, I was one of them. Until everyone told me it was actually pronounced 'Keen-wa'  I said it wrong for months. I then thought the ingredient was silly because of it's name. Then I tasted it. I was a convert. A super healthy grain that works well in salads and is a change from rice and pasta and also works well as a side and also filling out chicken patties or making veggie burgers from scratch. Plus you feel super healthy while you eat it knowing it's a superfood. Guilt free.

To go with the Beer Butt Chickenand Potato SaladI made the other week I also made the Quinoa with Butternut Squash, Scallions (spring onions) and Parsley from It's all Goodby Gwyneth Paltrow& Julia Turshen. It was so fresh and healthy and really hit the spot as a side to the chicken. It was like the healthy opposite to the potato salad. I added some baby spinach leaves to it to add a little greenery and they worked well. I served it as a warm salad and it was really delicious.

I'm always a little hesitant when it comes to cooking things like quinoa and rice as I'm so used to making it in the microwave but since our microwave busted I am a stovetop girl now. It's not as scary as I thought it would be, it's actually really really easy. I followed the recipe for Perfectly cooked Quinoa and presto! Perfectly cooked Quinoa! Definitely have a go at cooking quinoa, it's easier than it seems.

Quinoa with Butternut Squash, Scallions (spring onions) and Parsley from It's all Good.

serves 4 

(recipe adapted slightly)

1/2 butternut squash, peeled and cut roughly into 2cm cubes

extra virgin olive oil

sea salt

1 tbsp lemon juice

2 cups of perfectly cooked quinoa (see recipe below)

3 spring onions 

3/4 cup chopped parsley

2 small handfuls of baby spinach leaves

- Preheat