Quinoa Supergreen Salad

   In my quest to find new gluten free things to feed the family, I came across several discussions of quinoa (keen-wa).  I didn't even know how to pronounce it at first, never mind what to do with it!  I Googled recipes, and came across this one on the BBC Good Food site Quinoa Supergreen Salad.  A bit of tinkering, and I made it suit us.  The children tried it, but weren't keen on the avacado.  Ruth loved the soya beans though, and eats them as a side dish to other meals now.  John and I really enjoyed it though, and this dish full (above), was my dinner that day - and I managed almost the whole lot, which is pretty good for me at the moment.

Ingredients
50g Quinoa
4 spring onions, finely chopped
1 small avocade, diced
1 lemon, juiced
100g frozen soya beans (edamame)
100g frozen peas
1/2 small bunch parsley, chopped
1/4 cucumber, diced
Olive oil
Salt to season

Method
1. Cook the quinoa following the pack instructions, drain, rinse under cold water then drain completely.
2. Add the spring onions, avacado and lemon juice to a bowl and season with salt.
3. Blanch the soya beans and peas for 2 mins, drain and rinse, then add to the bowl.
4. Add the quinoa, cucumber and parsley to the bowl, pour over a few tablespoons of olive oil, and toss everything together.

Can be served as a side salad, or even a light meal.  Tasty, and packed with nutrients in all those wonderful superfoods.

Choc Chip Cupcakes

   When Alex was first diagnosed with Coeliac Disease, it took a few weeks to find proper food that he'd eat.  One of the first things he enjoyed eating were these choc chip cupcakes - in fact he didn't even realise they were gluten free the first few times he ate them.  They have been a bit of a God send to be honest - they are good for lunch boxes, supper, and any other time he feels he feels a bit peckish.  The best things is they are quick, cheap and easy to make, and because I know everything that has gone into them, I know they're safe and reasonably healthy.  The only problem with them is how fast they disappear!

Ingredients
3oz caster sugar
3oz margarine/butter
3oz self-raising flour (I use Dove Gluten and Wheat Free Self-Raising Flour)
1 large egg

2oz milk chocolate chips (check to make sure they're gluten free)

Method 
Preheat oven to 180 degrees C (170 degrees C fan oven).  Put 12 cupcake cases into a cupcake tray.
1. Cream together the sugar and margarine.
2. Break in the egg and mix with a fork until fully incorporated.
3. Sift in flour and fold into the mixture.
4. Stir in the chocolate chips.
5. Spoon mixture equally between the cupcake cases, and bake in the centre of the oven for approximately 15 mins, until tops spring back when lightly depressed, and cocktail sticks inserted into middles come out clean.  Allow to cool for a few minutes before eating.

   The cakes keep for a few days in an airtight container, but in our experience they don't last long, as they're gobbled up!