Kale and Mushroom Quinoa

You need:

60g (dry weight) quinoa
100g kale
150g mushrooms
tablespoon of your healthy oil (I use about 3g of coconut oil)
half a (vegetable) stock cube
30/40g feta


Quinoa is easy enough to make. Plonk it in a saucepan and add boiling water about a half inch above the quinoa, and add your stock (you can just have water but I find the stock adds a good flavour), bring to boil, then simmer, covered.

Heat up your oil in a frying pan and cook the kale and sliced mushrooms. Once quinoa is cooked (the water is gone and the grains have turned into little sprials), add the fried vegetables, top with feta. Boom.

While this gives you a really good portion - you'd be good to maybe half the weights above and have some protein with this on the side. For my packed lunches I'd probably also eat a boiled egg.

Mushroom Leek Quinoa

I follow Gwyneth Paltrow's advice when it comes to cooking quinoa:

Rinse the quinoa thoroughly and place it in a pot set over high heat with the water and a pinch of salt. Bring the quinoa to a boil, lower the heat, cover the pot, and cook until all the liquid is absorbed and the quinoa's germs and looks like lots of little spirals, 12 to 15 minutes. Turn the heat off, place a dry paper towel (I use kitchen roll) between the pot and the lid, and let the quinoa sit for at least 5 minutes before giving it a fluff with a fork.

Instead of a pinch of salt I use vegetable stock to give it a bit of flavour. I fried the mushroom and leek in a little coconut oil then just added them together. Boom. It was super tasty. Better warm than hot by a long shot though.