This is how we do Quinoa Salad !

Well, hey there!

The sun is out and its exam time! Or maybe you’re just looking for something new to try out! Well, I think we’ve got something for you; Quinoa salad. And we’re not just talking any Quinoa salad, but TheBMC’s Quinoa Salad, which is rich in both protein and amino acids in addition to packing twice as much fibre than other grain! This salad is to die for! And,  it’ll keep those brain cells ticking over!




Quinoa Salad


  • 240g quinoa
  • Vegetable stock cube
  • 470ml water
  • 1 Clove Crushed garlic
  • Half a red onion finely chopped
  • 300g skinless salmon fillets
  • 2 eggs
  • 1 head broccoli, broken into florets
  • 2 carrots julienned or coarsely grated
  • 100g baby spinach
  • ½ cucumber, sliced
  • 30g sultanas
  • 5 cherry tomatoes
  • 5tbsp chopped fresh mint, coriander plus extra sprigs to garnish
  • Slices of lemon or lime!

For the dressing

  • 2tbsp olive oil
  • Zest and juice 1 lemon
  • 1tbsp runny honey
  • 4tbsp chopped fresh parsley
  • Salt et Black pepper



  1. Mix a stock cube with 470ml water in a medium saucepan, add crushed garlic, few sliced red onions and bring to a bubbling boil. Reduce heat. Cover until liquid has evaporated. This will take 15 minutes. Take off the heat and leave the lid on top for 5 min. That`s the trick with quinoa!


  1. Meanwhile, cook the salmon, the eggs and the broccoli all at the same time: Put the salmon in a large saucepan and pour over enough boiling water from the kettle to cover. Bring the water to a boil, then cover and simmer for 4 min. Set the pan aside with the lid on for 5 min to steam. Drain the salmon, then flake the fish into the bowl with the quinoa.


  1. Then put the eggs in a pan filled with cold water and bring to a gentle boil. Cook for 7 min, then drain and run under cold water to cool. Next steam the broccoli for 4–5 min until tender-crisp.


  1. Mix all the dressing ingredients together in a small bowl or jug. Add chopped cherry tomatoes, remaining red onions and throw in some chopped mint and coriander!


  1. Peel the eggs and cut into quarters, then add to the quinoa along with the broccoli and remaining ingredients: cucumber, sultanas. Pour over the dressing and gently toss. Season with black pepper and serve garnished with chopped mint and coriander and a slice of lemon or lime.


We can guarantee you this is good! Our university students love it too! Did I mention you can use couscous instead of quinoa!!!


Wait….. you know we`re not finished there. This salad for tomorrows left overs, you know you`ll be contacting us to say thank you! Just sayin…..


Look, you know this is gorgeous salad is good enough for Royal soiree! Mmmmmh!






Just up your plant-based foods!

You know its good!!!!!



No, its not one of those blogs, honest! Creating quick nutritious snacks for ourselves, family and friends is a great skill! Both Dee and I have it down to an art form. Yep, graduated from the University of Big-Families with our PhDs!

So here`s one of our favourites and you`ll see why!

Ok, fruit salad! What? Yep! Wait its TheBMC so y`all expecting something different!

Remember that fruit salad we made at school? Well, we jazzed it up with carrots, red peppers seasonal fruits like cherries, strawberries, pomegranates! Yes, no predicted text here, I said red peppers! Ok, Dee I lost some at carrots but stay with me, it’s really good! Besides you know you`ve been wondering about revamping that old fruit salad so go on, throw in those pomegranates and yeah throw in that beetroot! Add some mint, flat parsley! Guess what? Not even the your fussy-eaters will notice! We know we`ve done it! Our fruit salads are very versatile, taste great and increase your plant-based foods without feeling prescriptive! Yep Dee`s rolling her eyes! 😊Dr and Teachers` hat off honest!

Normally we make our versatile fruit salad put it in an air tight container then pop it straight into the fridge. It would usually last 4-5 days, depending on use!

With our versatile fruit salad, you now have your base ingredient for: Snack, smoothie, breakfast, lunch.

Just as a snack it has the feel-good factor or take one cup of fruit salad to one cup of water or rice milk place in the blender and now were talking! You can add 1 tablespoon of peanut or Tahini Oh-mega 3-6 its good! Thank me? yeah you will!

As breakfast a bowl of salad with Greek yoghurt drizzled with honey! All you will have to do is scramble eggs and toast, your salads done already!

For Lunch or dessert, ok, we make a gorgeous caramelized crunchy oat topping. Add a knob of butter, teaspoon of brown sugar, 1 generous table spoon of Golden syrup into a saucepan. Melt together in a saucepan add tsp vanilla extract. Now add 1 cup of oats, 1/4 cup crushed pumpkin seed and sunflower a dash of mixed spice!  Mix thoroughly leave on a tray to cool. When cooled break up place in a container. Hands-off no munching! In our homes this does not last long! Really!

So were going to load-up! Take a recycled jar place fruit salad at the bottom add Greek yoghurt top with crunchy oaty gorgeous topping! Put it together in the morning have it for lunch or after dinner!

We just upped our plant-based food in one of our favourite quick dishes which is super versatile too! Taste good and easy to throw together!

For us at TheBMC increasing our plant-based foods needs to taste good and no fuss! This is just one of our favourite and people we have more!



It’s Our First Blog Ever

We’re so EXCITED – It’s our first Blog!


Why, welcome to The Bite Me Corner (TheBMC) Blogs! We are excited to share with you the world of TheBMC!

The BMC provides confidence building cookery and nutrition programmes,workshops,well-being programmes to schools and universities.

Who are we? OK quickly just in case you have already read the About Us page, we are two mums who have raised nine children between us and hey, that wonderful experience gave birth to the concept of doing what we have done with our own children for twenty plus years The Bite Me Corner!

Through our fun exciting pragmatic approach to creating gorgeous food and learning about nutritional benefit of the dishes, our students grow in confidence handling their ingredients! Oh, you should see it!!! The combinations would make Heston  Blumenthal proud!

Dee and I are beyond passionate about food and we have a qualified nutritionist so yes, hours are spent creating dishes and looking into their nutritional value! Dee, we should really get a television! One with no cookery programmes too!

We don`t believe inputting a lot of concerns out there regarding food. Our focus is to instil a confident can do attitude to being able to create good nourishing meals from what we call the first laboratory, “The kitchen”. The BMC just want you to be comfortable with your ingredients to get cooking!

At home our children create awesome dishes honey, rosemary and black pepper chicken wings with potato-cheese salad! At school and university they were prepared, able to budget prepare food in advance. They knew how to cook in bulk and make these dishes quick and easy. All this experience will now be poured onto your children through our programmes!

You see, for us, when our students feel confident, filled with belief and understanding that there is no wrong way, just great experiences, then we just kinda-step back and watch them grow! Yes I`m getting soppy! Dee I think I need a tissue!

Our Saturday sessions allows our parents to drop off their children, and pick them up free of worry with a deliciously prepared dish. Our After school programmes introduce our students to the world of The BMC, creating quick easy snacks your child would be able to do at home without your assistance! What ? Yes, we even get them to wash-up! Our Workshops vary from preparing Sixth-former’s transition to university to supporting  university students to have a well balance nutritional diet, mmmmmmh We are talking a complete meal with vegetables and not just pasta and tomato sauce! Yeah we hear you!

Contact us on and lets get talking!!

See you soon!