Crunchy Thai chicken rounds

Kathy put me on to this tasty recipe from the Women's Weekly. Although I can never find it on their web site :(

250g chicken mince
2 tblspns coconut milk
1 1/2 tblspns sweet chilli sauce
2 tspn finely chopped fresh lemon grass
1 1/2 tblspns lemon juice
2 tblspns finely chopped coriander
1 clove garlic, crushed
2 large green cucumbers (800g)

Cook chicken in heated medium non-stick frying pan, stirring until browned slightly, cool 5 mins. Process chicken until finely chopped.
Combine chicken with coconut milk, sauce, lemon grass, juice, coriander & garlic in medium bowl, cover, refrigerate 3 hours or overnight.
Cut cucumbers diagonally into 1cm slices.Divide chicken mixture among slices. Top with coriander leaves, if desired.
Makes 25

Quinoa, rice and lentil salad with spicy cauliflower

I hadn't cooked quinoa before, so I thought it was time. I spotted this recipe in The Age Epicure this morning. It's quite tasty and healthy!

200g quinoa
200g red rice
150g black lentils
100ml olive oil, 3 tbs extra
2 brown onions, sliced
100g dried cranberries
1 orange zested and juiced
1 tsp ground cumin
1 tsp groiund coriander
1/4 cup plain flour
1/2 cauliflower, broken into florets
200g pistachios
1 cup coriander leaves, roughly chopped
1 cup fresh mint leaves, roughly chopped

Dressing:
1 lemon juiced
1/2 - 1/2 cup olive oil
1 garlic clove, crushed
salt & pepper

Cook quinoa in pot of boiling salted water for 12-14 mins.
Drain and set aside.
Cook rice and lentils in pot of boiling water for 20 mins.
Drain and set aside.
Heat frying pan with 100ml oil. Add onions and caramelise.
Soak cranberries in ornage juice. until plump.
Mix cumin, flour and ground coriander and toss the cauliflower in this mix,
Heat 3 tbs oil in frying pan and fry cauliflower over low heat for 10 mins.
Toss drained quinoa, rice and lentils with the cauliflower.
Add onions, cranberries and zest and juice, nuts and herbs.
Shakle dressing ingredients rtogether and add to salad.
Mix well.