14 February - quinoa salad and a veggie curry

I tend to rotate between potatoes, bread and pasta for lunch, with couscous and polenta occasionally. Today I thought I'd have some quinoa instead - quite similar to couscous, but with a slightly different texture and nutty flavour. There was a handful of chestnut mushrooms in the fridge, so I fried them up with a shallot and a bit of garlic and simply stirred them into some cooked quinoa and sprinkled some toasted pine nuts on the top. Not a bad combination for a change.

For supper, we had Hugh Fearnley-Whittingstall's bean and aubergine curry again - a top recipe!