The other day I was chatting with ex Male Monday John at Colonie. Remember him? Yes the cute boy with the dog, motorbike, tatts and delicious frittata?! Ha, how could you forget…
Anyway, I’m lucky enough to meet loads of chefs and I always ask them for one suggestion only -
“What can I cook that is super cheap, super chic and quick as hell?! Low input. Maximum WOW factor….that’ s what I want….John?!”
John starts to describe some recipe that involves pots, pans and roasting among other things that really don’t make sense to me. I tune out.
“Ugh can’t you just come over and teach me?!”
And he did. Lucky Pippa.
Here John shows me how I can pretend to look like I know what I’m doing without any major fuss and most importantly super cheap. Nice. The best part is that we made enough to keep me going for the entire week. An amazing ‘go-to’ meal.
Hmmm now I just need to learn how to pronouce ‘quinoa’….I’ll let you know how that goes..!
QUINOA WITH ROASTED BEETS AND PROSCIUTTO
Ingredients: 1 cup Quinoa 1 Orange segmented 3 Beets boiled/roasted 2 Roasted Red Peppers 5-6 thin slices of prosciutto Arugula as needed Cover quinoa with half water, half orange juice and bring to a boil. Turn heat down to a simmer and cook till tender adding salt and pepper at the end as needed. Boil/roast beets till tender. Toss with extra virgin olive oil, balsamic vinegar, salt and pepper. Crisp slices of prosciutto in pan. Slice roasted red peppers. Add all ingredients together. Add arugula as needed.
