Quinoa Burger

Cut and brown the onions. Cut the tomato and avocado. Place the onions in a bowl. Add the eggs and mix. Add the flour, basil and quinoa. Mix everything. Form the steak burgers and brown for 5 minutes on a frying pan. For the sauce, combine the white cheese and the pesto, salt and pepper. Prepare the burger by first smearing the sauce on the bread then add the quinoa steak, tomatoes, onions, avocado and basil.

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Quinoa falafels

Cut onions. Mix the quinoa in a bowl. Add the eggs, onions, mint, grated cheese and chili. Make medium balls and let them harden 1 hour in the fridge. Pan them with quinoa flakes. Brown the balls about 5 min. To make the sauce, cut the garlic into small pieces and add it in the white cheese. Add olive oil, lemon, and mint.

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Quinoa cookies

Mix the butter and the sugar in a bowl to obtain a pasty texture. Add the baking powder, coconut flour, quinoa and vanilla and mix. Beat the egg in a separate bowl. Add the egg in the bowl with the other ingredients while stirring. Add walnuts and chocolate. Make small patties of cookies and place them on a baking plate Place the plate in the oven for 15 minutes at 150 ° C.

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Quinoa Mushrooms Quisotto

Boil the quinoa for 12 minutes then drain. In the meantime, chop the mushrooms and fry Brown the onion Add the quinoa with 1 pint of stock Once cooked add the mushrooms and parmesan Add the parsley

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Zucchini Summer Salad

Slice the zucchini into thin slices and fry for 5 minutes with 1 tablespoon of the olive oil. Let cool. Cut the cucumber and the tomatoes into pieces. Chop the parsley. Put the quinoa in a bowl and add all the vegetables. Sprinkle the salad with olive oil and lemon. Add Salt and pepper.

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Quinoa Stuffed Courgettes with Roasted Veg

Preheat the oven to 200°C or 180 Fan Oven Parboil the black quinoa for 10 minutes with vegetable stock and drain. You can also use the express packet by Quinola (pictured right) While the quinoa is cooking cut off the heads of the courgettes and hollow out. Finely chop the onion and garlic, crumble the goat’s cheese, add the cumin seeds and the black quinoa. Mix in with thin of cherry tomatoes and stuff the hollowed-out courgettes. Peel and cut the carrots and sweet potatoes into chunks. Put the courgettes and vegetables on a baking tray, drizzling the carrots and sweet potato with olive oil and then sprinkle on the fennel seeds. Bake in the oven for about 45 minutes. Serve with a green salad.

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Quinoa Raspberry Baked Cheesecake

Add all the ingredients of the cheesecake base. In a pan suitable for oven. Loose base cake tin. Press down to cover the base. Add the layer on the cheesecake base and then bake at 160° for 50 minutes. When it’s ready, top with raspberries and strawberries. Sprinkle ice sugar on top. You can add some mint leaves if

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Creamy spring vegetables with salmon fillets and quinoa

Place the salmon fillets in a preheated oven to 160˚ to cook for about 20 minutes. Cook the quinoa and set it aside. Meanwhile, melt the butter on a medium heat in a large frying pan, add the onion and fry for 5 minutes until the onion is soft and translucent. Add the chopped garlic and vegetables. Pour in cream and milk, add chopped dill and season with salt and black pepper. Cook for few minutes, until vegetables are cooked but still slightly crispy. Serve with salmon, quinoa and more fresh dill.

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Quinoa Express with Mushrooms and Cream

Chop the onions and mushrooms into thin slices. Fry in a pan with olive oil until onions browned. Add the raisins, honey and cream and mix in. Season to taste. Simmer for 5 minutes. Put the Quinoa Express into a microwave for 2 minutes. Pour onto a plate and add topping.

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Mediterranean Quinoa Express Salad

Chop the feta into small cubes and thinly slice the tomatoes. Pour the Quinoa Express into a bowl and add the feta, tomatoes and olives. Sprinkle with a simple vinaigrette: 1/2 olive oil, 1/2 balsamic vinegar. Season to taste and serve.

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Quinola Benedict

Boil Quinola in water with chicken bouillon cube. Stir in grated cheese and butter, sunflower seeds, seasoning and set aside in warm oven. Toast 4 muffin halves. Poach the 4 eggs. Now assemble the dish: first on each plate, a toasted muffin half, topped with the Quinola and lettuce, then add the asparagus and the cheese mix. Top with a poached egg and add the avocado.

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The cholesterol Buster

Boil Quinola in water with chicken bouillon cube. Sauté chopped onion and garlic until onion transparent. Add chopped tomatoes, diced chicken and cumin powder. Continue sautéing over gentle heat. When Quinola is cooked, drain and add to sauté pan. Serve with lemon or lime wedges.

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Organic quinoa, Broccoli, radish and feta salad

Ingredients: 200g Quinola Pearl Quinoa 4 Cups of vegetable stock 1 Broccoli Head –Chopped, 5 radishes thinly sliced, 200g Feta Dressing – half a cup of olive oil, 1 freshly squeezed lemon, salt and pepper

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Stalin’s Chicken Breast

Ingredients: 300g Red Quinola. 4 chicken breasts, skinned and beaten thinly with a meat mallet between paper towels. 50g Gorgonzola Handful of thyme, small chopped onion 4 slices prosciutto

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Clea’s Quinola Nursery Pudding

In pan, combine milk OR Carnation evaporated milk, vanilla essence, sugar, cinnamon; heat gently until sugar dissolved. Transfer to oven proof bowl (e.g. Pyrex), adding Quinola, stirring well. For a de-luxe pudding, drizzle double cream over the top and sprinkle a little sugar on top of this. Bake in a medium hot oven for 20 minutes until a golden crust forms on the top.

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Baked apples stuffed with black and pearl quinoa, raisins and walnuts

Preheat oven to 180C. Wash the apples and trim the bottoms so that they stand upright and core to leave a generous cavity. Mix the Quinoa Express with the oats, walnuts, raisins, maple syrup, lemon juice and cinnamon. Toss to combine and stuff the cooking apples with quinoa mixture. Bake for 30 minutes, or until the apples are soft. Serve with a scoop of vanilla ice-cream.

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Roast Peppers stuffed with Quinola

Cook Quinola in vegetable or chicken stock (bouillon cube). Slice tops off peppers, discard seeds. Boil entire peppers gently for five minutes, remove and plunge into cold water. Using same water you cooked peppers in, hard boil eggs for 7 minutes. Remove and plunge into cold water. Sauté chopped onions and tomatoes. Add bay leaves. Add drained, cooked, Quinola and cubed mozzarella cheese with a pinch of sugar. Season. Stuff the peppers and replace the lids. Roast in pre-heated oven gas mark 6 / 200° for 10 minutes. Serve.

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Chicken Quisotto

Ingredients: 250g Quinola 1 large chopped onion 50g Butter 1 glass of red or white wine ½ litre vegetable or chicken stock (stock cube is easiest) Parmesan cheese if wished

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Coconut milk porridge

Boil the quinoa flakes with milk and cinnamon stick for 4 minutes for a textured porridge or 8 minutes for a smoother one. Add the fruits, the seeds and nuts, then drizzle with maple syrup.

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Quinola Porridge Bowl

Place Quinola Flakes and milk over a medium heat. Let them cook for about 5 to 6 minutes, until soft. Stir in sugar, cinnamon and vanilla. Top with kernels and raisins.

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Crispy Quinola salad with tahini dressing

To make the salad: Dab some oil on the sliced vegetables and char grilled them on both sides. Slice the avocado and place it on a top of vegetables, scatter some pomegranate seeds and coriander leaves. In a frying pan melt the butter and fry the garlic, add cooked quinoa and fry on a medium heat until starts getting crispy and popping. Sprinkle the crispy garlic quinoa over the vegetables. To make the dressing: In a bowl place all of the ingredients and mix well to a smooth creamy dressing. Serve with the quinoa salad.

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Quinola pumpkin cake

Ingredients: 70g of dry raisins 425g of pumpkin purée 150g of unsalted butter 150g of caster sugar 3 teaspoons of spice mixture Zest of 1 orange 1 teaspoon of ground cinnamon 80g of quinoa flour 1 teaspoon of gluten-free baking powder 2 separated eggs Ice sugar and flake almonds for garnish

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Quinola and prawn salad jar with lemon and honey dressing

Method: In a mason jar, put all the dressing ingredients, close the lid and shake well. Open the jar and start layering the salad on the top of the dressing, making sure that quinoa goes first (at the bottom) and the watercress salad last on the top to avoid contact with the dressing and wilting.

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Kale, quinoa and roasted beet salad with goat cheese

Ingredients: 16 (about 350g) Dutch carrots, trimmed, peeled, halved lengthwise if large 12 (about 300g) baby beetroot, trimmed, peeled, halved (or quartered if large) 2 red onion, peeled, cut into thin wedges 250g cooked quinoa 150g kale, trimmed, leaves shredded 2 tablespoons pine nuts, lightly toasted 1 tablespoon olive oil 1 tablespoon white balsamic vinegar 1 1/2 tablespoons orange juice 1 teaspoon honey 60g of goat log

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Organic Quinoa & Mixed Vegetable Salad

Ingredients: 200 g Quinola Pearl Quinoa Chopped: Cucumber, Red and Yellow Pepper, 2 Tomatoes, 1 Celery Stick 4 cups of vegetable stock ¼ cup olive oil, juice from 1 squeezed lemon, , 1 crushed garlic clove, 1 vegetable stock cube

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Organic Red Quinoa and Vegetable Soup

Ingredients: 1 cup of Quinola Red Quinoa (200g), Mixed Vegetables – 1 Onion, 2 Carrots, 1 Parsnip, 2 Sticks of Celery, Handful of Mushrooms, 2 Spring Onions (including the green!) 5 cups of Vegetable Stock Olive oil, Thyme, Basil, 2 Cloves of Garlic

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Prawn gumbo with black pudding and quinoa

This prawn gumbo with black pudding and quinoa will be perfect this summer!

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Cherry Clafoutis

Heat an oven to 160˚. In a mixing bowl, stir the quinoa flour, ground almonds and sugar. In a separate bowl using a whisk, whisk the eggs with egg yolks and vanilla essence, add cream, milk and brandy and stir well. Pour the liquid into the dry ingredients and stir to make a smooth batter. Place it into an ovenproof dish (1.25litre), scatter the halved pitted cherries on the top and bake for about 40/ 45 minutes, until slightly wobbly in the middle. Sprinkle some flaked almonds on the top. Serve warm with pouring cream, ice cream or sour cream.

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Quinoa Breakfast Hash browns

Combine the water and the uncooked quinoa in a pot and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer for 10 minutes. After 10 minutes, turn the heat off and leave the covered pot on the burner for another 6 minutes. Gently fluff the quinoa with a fork and allow the quinoa to cool. In a large bowl, mix the cooked quinoa with the egg, grated potato, pepper, and salt. Heat a large skillet over medium heat and melt 1 1/2 teaspoons of butter in the pan. Scoop 1/3-½ cup of the quinoa mixture into the pan and flatten out the hash brown patty with the back of a spatula. Cook the hash browns for 5-7 minutes on each side until golden brown. Repeat process with the remaining mixture.

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Quinola Tuna Flower

Mix all ingredients, season, add dollop of mayonnaise, serve on bed of chicory leaves arranged as flower petals. Quinola part of the salad can be topped with half a cherry tomato if wished. We have added a fresh chive emulsion, for extra taste (liquidise chives with a drop of oil and strain out bits) and some oven roasted cherry tomatoes.

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Pearl and Black Express Quinoa Salad with Asparagus, Fennel and Watercress

Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato peeler Slice the fennel bulb the same way Combine in a large bowl Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste in a small bowl Pour over the asparagus and fennel shavings and toss well Add the watercress leaves, mint, pine nuts, chives, parmesan and quinoa to the salad Toss lightly and serve

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Neato Frito Over-stuffed Burritos

Ingredients 1 large flour tortilla 1/4 cup refried beans 1/4-1/3 cup warm red quinoa 1/3-1/2 cup hot pulled pork 1/4 cup shredded Cheddar or Pepper jack cheese 2 tablespoons guacamole 1/4 cup pico de gallo 1 tablespoon Ranch dressing 1 tablespoon barbecue sauce 1/4-1/3 cup Fritos corn chips

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Peruvian Quinoa Stew

Rinse quinoa well with cold water Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft While the quinoa is cooking, place the onions, garlic and vegetable oil in covered soup pot and sauté on medium heat for 5 to 8 minutes or until slightly caramelized And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often Add the bell pepper, zucchini, aubergine, tomatoes, and one cup water or vegetable stock to soup pot Stir in cumin, chili powder, coriander, cayenne and oregano to the soup pot Simmer covered for 10 to 15 minutes or until vegetables are tender Stir in cooked quinoa and salt to taste Top with coriander and grated cheese, if desired, and serve immediately

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Green Thai Curry with Quinola

Boil Quinola in water with chicken or fish stock cube, depending on fish/meat selection. Put all remaining ingredients except fish/meat in blender and whizz until smooth green paste is formed. Sauté shrimps or chicken gently in oil of your choice, adding (optional) one or two finely sliced chillies with seeds removed. Add green Thai curry paste and stir, gently heating for a further few minutes until simmering. Serve with generous spoonfuls of the Quinola.

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Prawn, Carrot, Mango and Lime Quinoa Salad with Chilli Oil

Heat Pearl & Black Quinola in the microwave for two minutes Tip the packet of quinoa into a large bowl with the prawns, grated carrot, chopped mango and mix Pour in the juice of the lime, drizzle with chilli oil and scatter the chopped coriander on top Either eat alone as a salad for lunch or serve with grilled chicken or fish in the evening

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Prawn Egg fried Quinola

Bring the Quinola to the boil on the hob with the stock for 14 minutes. Chop the garlic, spring onions, pepper and chillies, then fry on a low heat with a drizzle of oil until slightly softened. Add the cooked Quinola to the frying pan along with 2 beaten eggs and continue to stir whilst the egg cooks through for about 5 minutes. When cooked, add the prawns for a final minute to warm through and then serve with fresh coriander and a pinch of salt.

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Quinoa Cupcakes

3 large eggs 130g caster sugar 90g ground almond 90g quinoa flour 1tsp vanilla essence zest of 1 lemon 200g creme cheese 100g unsalted butter room temperature 50g icing sugar 1tsp vanilla essence A drop of pink food colouring (optional)

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Caviar Surprise

Boil the Quinola for about 20 minutes Drain Meanwhile, soft boil the eggs, 3½ minutes on a gentle boil is more than enough Remove eggs and plunge into cold water for 4 minutes Carefully remove the top of the eggs, slicing them off gently as the tops will be replaced at the end of the preparation Now remove about half the soft boiled egg from each shell Drain the Black Quinola and season to taste Mix about 80% of the Quinola with the soft egg mixture and re-fill the eggs Top off the eggs with the remaining Black Quinola and replace the egg shell tops Serves in egg cups If you have no egg cups, gently break the base of the eggs on a hard surface and place in the middle of chopped salad leaves

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Chinese quinoa chicken

Discover our Chinese Quinoa Chicken recipe here!

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Wholegrain quinoa, grown in France

This quinoa is grown by the UAPL cooperative in the Loire Valley in France.

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Quinoa flour Christmas cookies by Chloé

Make cookies as beautiful as they are good with quinoa flour ! A simple and tasty recipe by Chloé Fashion Lifestyle's blog

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Bolognese sauce with quinoa

In a medium pan sauté the diced onion with olive oil until lightly brown and soft. Add the diced carrot, red pepper, celery and garlic and continue frying on a medium heat for another couple of minutes. Add the minced beef and mix well, continue cooking after all the raw mince redness disappears. Pour in the red wine and cook until almost all of the wine evaporated. Pour in the beef stock, chopped tomatoes and add bay leave and nutmeg. Stir well, cover with lid and simmer on low heat for 1 ½ hours. Check and stir every half an hour or so. Finally add the chopped basil, season with salt and black pepper to taste and serve on a bed of cooked quinoa.

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Summer roasted tomato and red pepper gazpacho with quinoa

Preheat an oven to 200˚C. Half and deseed peppers and cut the tomatoes in half. Place on a baking tray together with the onion and garlic cloves (unpeeled). Drizzle with olive oil and sprinkle with some sea salt. Roast for 30minutes

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Quinoa & Feta Wraps

In a large bowl, combine quinoa, feta cheese, all vegetables and pine nuts. Add olive oil, lemon juice, salt and pepper and toss. Spread quinoa mixture on the wrap with a few dollops of pesto sauce, top with mint then wrap.

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Gooey chocolate cake

Melt butter and chocolate in a pan at low heat. Once melted add the whole eggs and mix in. Then add the quinoa flour and the sugar and mix until a consistent paste. Pre heat oven to 160°C/ Gas mark 3. Grease a cake tin with butter and lightly dust with some quinoa flour. Add the cake mix. Cook for 20 minutes. Stick a knife into the middle of the cake to ensure that the centre remains gooey before taking out of the oven and allowing to cool.

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Fairtrade Fortnight 2015: 10 best food and drink

You might have the ubiquitous bananas in your cupboard, but what about other ethically-sourced offerings? IndyBest finds products to try this Fairtrade Fortnight. Celebrate Fairtrade Fortnight (February 23- 8 March 2015) with products from wine to white chocolate, all certified by the Fairtrade Foundation, working to help get farmers a better deal.

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Cranberry, apricot and pecan nut Express Quinoa Boxing Day salad

Preheat the oven to 180°C.Heat the olive oil in a small frying pan, add the onion and bacon, and sauté until the onions are soft. Set aside to cool. Mix together the Express Quinoa, cranberries, apricots, pecan nuts, onion and bacon and the remaining ingredients. Season to taste.

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Quinola Chocolate Bowl

Place Quinola Flakes and milk in a large pan over a medium heat. Let them simmer for 4 minutes for a textured porridge or longer for a smoother one. Remove from heat and add cocoa powder, maple syrup and vanilla. Stir to combine. Top with chocolate and fruits.

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Sabina’s mango & pomegranate quinoa salad

Cook the quinoa according to packet instructions. Make sure to rinse the quinoa first. You can cook the quinoa with vegetable stock to add more flavour. Once cooked, place in blast chiller. In a salad bowl, combine all ingredients with the quinoa. Whisk the olive oil and vinegar and season to taste. Dress the salad as desired. Serve cold.

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Gluten Free Nana Cream Quinola Pudding

Blend all in a high speed blender. Transfer in mason jar, on top of bluberries nana cream. Use toppings of your choice: chocolate, pomegranate, kiwi…

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Quinola Fruit Salad

Empty pack of Express Quinola in a bowl then fluff with fork. Add all fruits and mint. Add sauce. Mix together. Sauce: In a small bowl mix, maple syrup with all 3 juices.

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Chocolate chip Quinola Cookies

Mix the butter and coconut sugar in a large bowl until creamy and beat the egg in a separate bowl. Add the baking powder, coconut flour, uncooked Quinola grains, vanilla extract and cinnamon to the bowl and mix with the sugar and butter. When combined, add the egg and continue to mix thoroughly, adding the chopped chocolate and walnuts. Separate the mixture into balls and flatten, placing on a lined baking tray. Allow a little space between each, then place in a preheated oven at 150 degrees for about 15 minutes until slightly golden. Cool on a rack and enjoy warm !

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Peanut Butter Granola Bars

Warm the maple syrup, coconut oil and peanut butter and mix together. In a separate bowl place all of the dry ingredients. Add the melted oil, syrup and peanut butter and mix well. Line a square baking tin 20cm/20cm with a baking parchment. Place the mix in the baking tin and press it in well with back of a tablespoon. Let it set in a fridge for a couple of hours. Slice and store in an airtight container, preferably in the fridge.

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Did you know that Cow Farts cause Global Warming?

Are you all familiar with a gas called Methane? It’s a greenhouse gas, like carbon dioxide, only 25 times more dangerous to the climate! Unfortunately, it is found in a cow’s flatulence! According to the UN’ Food and Agriculture Organization, domesticated ruminants expel about a hundred million tons of methane per year! Woah! That’s way more than transportation in CO2 equivalent

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Eat Your Spoon!

There’s finally a solution for disposable forks and spoons that limits plastic waste. Instead of ending in a landfill, you can eat them. This concept has been developed in India, the world’s largest user of disposable cutlery, where 120 million pieces get thrown out each year. The company behind it is called Bakey’s Edible Cutlery and was founded in India in 2010. Bakey’s offers an alternative solution: cutlery made of millet, rice and wheat. And guess what, they also come in different flavors! You can buy 100 pieces for less than £3, which is a tiny bit more expensive than plastic cutlery. Bakey’s utensils have a shelf life of 3 years and contain no preservatives. And if you don’t feel like eating them, they will decompose within a few days! What’s next? Quinoa made edible plates?

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The Impact of Cooking on Human Evolution

Dr. Richard Wrangham, a Harvard scientist, has been able to demonstrate through his studies that cooking your food helps you digest it better. How? It actually facilitates the job for your digestive system, especially your intestines but even the rest of your body.

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Lorenzo

Lorenzo is the Altiplano’s version of a techie- at 70 years + He is the alchemist of the cooperative, trying out all the varieties of quinoa seed he can get his hands on. Sowing them in small experimental areas he currently has 76 varieties on the go, planted on slopes, flat land, southward facing etc.

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The Tractors of the Cooperative

Our founder, James Livingstone-Wallace, helps in the development of the cooperative through the purchase of tractors, trucks and other material to facilitate harvesting and sorting the grains before getting them to the plant, via the Fairtrade scheme. Today, Quinola Mothergrain has helped the cooperative benefit from 100,000$ of Faitrade premium.

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Quizotto

Melt butter in thick based pan. Add dry Quinola and stir to coat in butter. Add glass of wine and stir thoroughly. Now add chopped onion, and gradually add stock, stirring all the time. As an option, you can also add vegetables such as asparagus, any sea food such as shrimps or prawns, or diced ham or chicken. When Quinola has absorbed all the stock and is firm yet creamy, it is ready to serve. (About 15 minutes or so) Sprinkle with Parmesan if wished.

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Coconut, blueberry and quinoa ice cream

Zest and juice the limes and heat in a pan with the sugar. Pour into a bowl and mix in the coconut cream. Leave to cool. Whip the cream, then stir in the coconut and lime mixture and quinoa. Freeze for an hour, whisk, then freeze again. Repeat the process. Enjoy!

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Quinola fried Chicken

Mix the ground almonds, Quinola, coconut flour, paprika, cayenne pepper, mixed spice, cumin, sea salt, thyme and black pepper together in a large bowl. Beat the 2 eggs in a separate bowl, and then dunk each separate piece of chicken into the eggs so they’re covered. Coat in the dry mixture, covering it as much as possible, and place on a baking tray. When finished, put the tray in a preheated oven at 180 degrees and bake for 45 minutes and serve with a light salad.

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Pearl and black Express Quinoa salad with asparagus, fennel and watercress

Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato peeler. Slice the fennel bulb the same way. Combine in a large bowl. Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste in a small bowl. Pour over the asparagus and fennel shavings and toss well. Add the watercress leaves, mint, pine nuts, chives, parmesan and quinoa to the salad. Toss lightly and serve.

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Mushroom Supreme

Boil Quinola if starting from scratch, in lightly salted water for appropriate time depending on colour. Add chicken bouillon cube if wished. Meanwhile, lightly sauté onions and mushrooms in oil of your choice, seasoning to taste. Drain Quinola and add to sauté pan (or, if using already cooked Quinola from fridge, add that instead). When thoroughly heated, add parsley and garlic, stir for further 2 minutes. Serve with a salad if wished.

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Quinola cashew truffles

Mix all the ingredients in a large bowl using your hands. When mixed thoroughly, roll the mixture into golf ball sized balls and dust lightly with cocoa powder. Place on a tray, leaving space between each. When finished, pop the tray in the fridge for a couple of hours until the truffles are set. These are perfect for pre or post work outs as a healthy snack on the go !

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Tex Mex Quinoa

Bring a pan of salted water to the boil. Add the 200g of Pearl Quinoa and let it cook for 12 minutes. Whilst the quinoa is cooking, peel and chop the carrots. Add to the quinoa that is cooking. Wash and cut the tomato into small cubes. Chop onion and fry in a pan with a dash of olive oil. Once onion soft, add corn, diced tomatoes and red beans, with the Tex Mex spices. Fry for 5 minutes. Once the 12 minutes have elapsed from putting in the Quinoa, drain. Mix cooked quinoa into frying pan and serve up.

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Nutty Quinola Granola

Chop the nuts and the cherries. Mix together the coconut oil and maple until the oil becomes liquefied. In a large bowl add in the oats, chopped nuts, uncooked Quinola, nutmeg, salt, vanilla extract, coconut flakes, cinnamon and mixed spice. Mix together, then pour over the maple syrup and coconut oil. Mix all together thoroughly then place on a shallow baking tray and spread out evenly. Place the tray in a preheated oven at 25 degrees for about 25 minutes, turning regularly until golden. Take the granola from the oven and add the chopped dried cherries and any other dried fruit you wish. Store in an airtight container.

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Lime, coconut and quinoa ice cream

Zest and juice the limes. Heat in a pan with the sugar. Pour into a bowl and mix in the coconut. Leave to cool. Whip the cream, then stir in the coconut mixture and quinoa. Freeze until set.

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Gluten Free & Vegan Quinola Burger

Prior to making the burgers, roast the unpeeled sweet potato and let it cool ( you could make it ahead and store it in a fridge). In a frying pan, place the maragrine onion and mushrooms and fry for a few minutes. In  a large mixing bowl place the peeled sweet potato and mash it with a fork. Add the fried mushrooms and onion and mix in cumin and cayenne pepper. Fold in the egg, cooked Quinola and chickpea flour, add salt and pepper to taste. With your hand form the mix into about 8 equal size burger patties. When ready, fry the patties for a couple of minutes on each side. Serve with garnishing and sauce

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Red quinoa risotto with butternut squash and pancetta

Gently fry the onions in butter and olive oil till soft. Add garlic and fry with the pancetta for another couple of minutes. Add the red quinoa and stir to coat the grains. Add the wine and chicken stock and thyme and bring to a simmer. Cook, stirring occasionally, until the quinoa is cooked to your liking, and all liquid is absorbed.

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Mini Ham & Cheese Quinola Cups

Combine all ingredients (except for tomatoes) in a large bowl and mix well. Spoon the mix into ramekins or muffin cases and garnish with cherry tomatoes. Bake in the oven for 20/25 minutes. Remove from the oven and cool. Enjoy warm or cold. Ideal for a picnic, packed lunch or a snack.

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Quinola Falafels

Finely chop the garlic, parsley and onion, then add all of the ingredients and mix together thoroughly. Make small balls with the mixture and place on a baking tray. Pop the tray in a preheated oven at 150 degrees and bake for 25 minutes or until golden. Serve warm in pittas with salad, hummus and tahini.

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Gluten Free Stawberry Quinola Pancakes

Whisk together Quinola Flour, baking powder, salt, and cinnamon, in a large bowl. Whisk together milk, egg whites and vanilla, in another bowl. Pour the other bowl into the large one and stir together until ingredients are combined. Add diced strawberries to batter. Careful not to overmix. Cover and refrigerate for at least 30 minutes to an hour. Start scooping batter into the pan to make pancakes. Let them cook until bubbles form in the batter then flip them and cook the other side until they become lightly browned. Serve warm topped with fruits and sauce.

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Dill and Avocado green salad

Boil the Quinola with stock or Boullion for 14 minutes in a saucepan then leave to cool. Chop the avocado into chunks and shave the cucumber length ways with a wide vegetable peeler. In a bowl, massage the kale with the balsamic vinegar, lemon juice and zest, and the olive oil for about a minute. Tear the dill into smaller pieces and add to the kale along with the cucumber and avocado and sprinkle with the Quinola, pumpkin seeds and a pinch of sea.

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Quinola, thyme and beetroot soup

Heat the olive oil in a large saucepan over medium heat and add the onion and stir until it softens. Now add the garlic and a splash of balsamic vinegar and stir for another minute. Toss in the thyme leaves, bay leaves and cumin and stir in, then add the chopped tomato and stir for 2 mins. Add the ready-cooked Quinola chicken stock and the chopped beetroot. Bring to a boil then blitz in a food processor. Return to the pan, stir in the lemon juice and seasoning, and heat through for a few minutes. Serve hot with a dollop of yoghurt and crusty bread.

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Blueberry, Chia and Quinola pudding

Cook the Quinola in boiling water for 12 minutes or use either the Black and Pearl or Red and Pearl Express. Mix all the ingredients together in a bowl and pop in the fridge for the chia to swell. Allow the pudding to set over night (this will take about 5-8 hours). When set, pop a couple of tablespoons of your compote in the bottom of your glasses or jars then add your pudding on top, then top off with your blueberries and a sprig of mint.

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Parsnip, mushroom and kale stew with quinoa.

Heat the oil in a large deep frying pan. Add the onion and fry for about 5 minutes, until translucent. Add the garlic, smoked paprika, mushrooms and celery and fry for a further couple of minutes. Add the diced parsnip, pour in the vegetable stock and simmer for 20 minutes. Half way through add the sliced kale. Season with Worcester sauce, salt and pepper and serve with cooked quinoa.

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Butterbean, chicken and quinoa soup

Place the chicken in 1000ml of water in a medium pan and bring it to the boil. Simmer for 25 minutes. Take it of the heat and set it aside. In a medium pan fry the onions with butter on a medium heat until the onion is translucent. Add the celery, carrot and yellow pepper and cook for a further 5 minutes. Meanwhile remove the chicken from the pan and take meat off the bone, (discard bones and skin) set it aside. Pour the remaining chicken stock into the vegetable pan, cover and simmer for 15 minutes, until vegetables are tender. Add the beans, chicken, chopped parsley and season with salt and pepper. Serve with cooked quinoa and garnish with fresh parsley.

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Dark chocolate and quinoa brownies (gluten free)

Preheat an oven to 160˚C and butter and line a 20 cm square baking tin. Melt the chocolate and butter together in a bowl on a very low setting in microwave or in a bowl over a pan of hot water. In a mixer, beat the eggs and sugar together until creamy and fold in the rest of ingredients together with butter and chocolate mix. Bake for 30 minutes.

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Red Thai Curry with quinoa

Heat the oil in a large deep frying pan or a wok. Add the paste and fry stirring continuously for a couple of minutes then add coconut milk, lime leaves, lemon grass, fish sauce, sugar and mix well. Place all of the prepared vegetables in the pan and let it simmer for 15 minutes (add splash of water if too thick). Few minutes before serving add prawns, and simmer until cooked. Served with quinoa, fresh coriander and lime.

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Breakfast smoothie bowl with quinoa

Place the greek yoghurt, honey and berries in a blender and make a smoothie. Served with quinoa, berries, seeds and drizzle with more honey.

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Sarah Juhasz’s Black quinoa salad & orange peanut dressing on Pimp Me Green

Cook 200g black quinoa in boiling water for 20 minutes and drain. Whilst the quinoa is cooking blend together all the sauce ingredients in a blender until a homogenous texture obtained. Chop up the vegetables for the salad.

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Quinola Almond Fritters

Mix Quinola with remaining ingredients using a blender. Melt coconut oil on a frying pan. Using a spoon, lay portions of dough (mixed ingredients) on the pan. Fry about 4 minutes on each side. Serve with your favorite toppings. Recipe created by Sandra Wysocka

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One Pan Quinola & Kale

Heat oil in a large pan over medium heat. Add turkey, mushrooms, onions, salt and pepper. Leave until turkey is cooked enough and mushrooms are golden. Add tomatoes and kale and cook until kale is wilted. Increase heat to medium high and add wine. Bring to a boil until wine is reduced by about half. Reduce heat to medium-low and stir in quinoa and herbs. Serve warm with parmesan on top.

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Quinola Apple Crumble

Preheat the oven to 180 ºC. Grease ramekins or ovenproof cups. Sprinkle apples with sugar and lemon. In a mixing bowl, stir in Quinola Flakes, Quinola grains, and maple syrup. Add Quinoa Flour and cinnamon and stir again until you get a paste like texture. Put apples on the ramekins and cover them with Quinola mixture. Bake for approximately 40 minutes until mixture turns brown. Serve topped with vanilla ice cream and maple syrup.

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Save the planet, eat less meat

Save the planet, eat less meat Today, the biggest source of protein intake in the Western diet (mainly Europe and the USA) is meat, leaving behind vegetable proteins with their nutritional benefits. The problem with consuming animal protein is that it has serious consequence for both us and the environment we live in. If we want to continue to enjoy our beautiful planet in the future, we seriously need to rethink our diet and balance our sources of protein.

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Quinola Fruit Bowls

In a large bowl, combine quinoa, strawberries, blueberries, and mango. In a small bowl, combine honey and lime juice. Drizzle sauce over fruit salad and toss. Garnish with fresh leaves.

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Quinola’s Spicy Mexican Bean Soup by Magdalena Hendey

Fry the diced onion on medium heat in olive oil for 5 minutes, until soft and translucent. Add celery, pepper, spring onions and let them fry for a couple of minutes. Add garlic, cumin, paprika and chilli powder. Stir well. Pour in vegetable stock, beans, corn and tomato passata and bring it to a boil. Reduce heat and let it simmer for 25/30 minutes. Add salt and pepper. Serve with Quinola, a dollop of sour cream, avocado, fresh coriander and tortilla crisps.

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Ulali

Ulali works in the fields, always surrounded by her 2-year-old daughter Kelly. Her 20-year-old son, Roni, pops by to help whenever he can. The rest of the time he’s busy studying IT in the city of Puno. Ulali would love travelling around the world, specifically Egypt, since she dreams of seeing the pyramids! The whole family’s favourite food is the « Pesque », a mix of quinoa, milk and homemade cheese.

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$200,000 in Fairtrade Premium!

For thousands of years, quinoa was cultivated in the Andes by the Incas, who considered it as the sacred crop of the gods and the “mother of all grains” (hence the name Mothergrain). Launched in 2011, Quinola Mothergrain is an organic and Fairtrade brand, sourcing and producing the finest quinoa there is. Grown and harvested at 4000 meters on the Peruvian Altiplano, Quinola is produced using sustainable farming techniques. The founder, James Livingstone-Wallace, helps in the development of the cooperative through the purchase of tractors, trucks and other material to facilitate harvesting and sorting the grains before getting them to the plant, via the Fairtrade scheme. Today, Quinola Mothergrain has helped the cooperative benefit from 100,000$ of Faitrade premium. Thank you for buying Quinola!

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Quinola Sushi Rolls

Mix together tuna, mayonnaise and chilli. Place nori sheet on sushi mat. Wet your hands. Spread a thin layer of Express Quinola on the nori sheet. Add tuna mix with across the center of the Quinola. Top tuna with cucumber and avocado. Roll gently but tightly into a wrap. Cut the roll into 3 to 4 pieces with a wet sharp knife.

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Charge your phone with a Plant

Barcelona based company Arkyne Technologies have taken renewable energy to a new level: the soil and roots of a plant. They came up with a way of charging your phone via plant photosynthesis. The leaves are used like solar panels where sunshine turns carbon dioxide and water into oxygen and organic compounds. Then, there are microorganisms (or bacteria) inside the pot that break down the compounds into electrons.

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Balbina

Balbin is 67, and just like her friend and neighbour Elisabeth, she doesn’t like pictures. Balbina works the fields 365 days a year, without a rest, from 8am to 4pm. The rest of the time she’s busy cooking or knitting clothes for the whole family. She’s very keen on potato, in all its cooking styles.

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Narciso

Narciso is the Vice-President of the “Consejo de Vigilancia”, the supervisory committee of the Cooperative. He harvests quinoa, cañihua and potato. He also raises sheep and cows. He travels as often as he can to Lima and complains about the heat there and how thirsty it makes him! His favourite food is of course “Pesque”, a tasty blend of quinoa, milk and homemade cheese.

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How to grow vegetables with your smartphone

Thanks to Taipei-based company OPCOM, you can now grow your own vegetables at home and with your smartphone. This innovation is a farm cube that is a fully enclosed ecosystem allowing you to grow 100 to 200 pieces per cycle (around 6 weeks) depending on the vegetable. The process starts with loading the seedlings into the cube. The rest is then completely automated, thanks to a farming software that monitors the growth cycle of the plant, adjusting the environment accordingly with the right amount of light and water.

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Easy Quinola Pizza Cups

Preheat oven at 220°C. Stir some pizza sauce into the Quinola until evenly combined. Grease ramekins or oven-safe bowls. Layer ramekins (from bottom to top) in the following order: 2 tbsp of remaining pizza sauce 3 tbsp of Quinola, then flatten with a spoon Pinch of shredded mozzarella and some of the pizza toppings. Repeat layering without overflowing the ramekins. Bake for 20 minutes. Serve hot.

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End of GM?

GM, or genetically modified crops are known for being herbicide tolerant, meaning they can be sprayed with a weed-killer that kills all other growing plants. This isn’t as efficient as it sounds, as some weeds are getting just as tolerant as the GM crops and developing a resistance to herbicides. Of course, GM organisations are making promises about developing new improved crops, with more nutritional benefits, with better drought tolerance, with a greater yield and so on.

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Johnny

Johnny Johnny looks after the microcredit scheme. Having had some credit issues with the original scheme, they have now joined up with the local Savings Coop to which most of the producers belong. This allows professional financial management of the scheme, with the coop supplying 50% of the capital and the cooperative savings bank providing the other half. Initially funded with 240,000 Peruvian Soles (or about $80,000) this current version of the scheme has lent an average of 1,500 soles each to 180 producers.

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Enrique (7) and Millen (6)

The boys were proud to show off the coops tractors and explained all they knew about them whilst their mum was at the monthly local association meeting at the plant. Monthly meeting of the association On the last day of his visit, James was invited to present our product range and the basis of Fairtrade to one of the sixteen local associations that make up the cooperative.

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Marta Guttierez Castillo

Marta’s top tip is to eat the quinoa plants’ leaves for some added greens, but unless you are growing your own in your back garden then not necessarily applicable. She claims her grandparents lived to almost 100 years old on a quinoa based diet. She believes that people are dying younger these days and that this is down to them eating unhealthy foods such as pasta and rice, which are relatively recent introductions into the Altiplano diet, and not enough quinoa. At least she believes in her own product!

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Tania

Tania is head of quality control at the plant. She was born in Juliaca but followed her father down to the warmer climate of Lima for 10 years when he got a job there. But she longed to return to her roots. She secured a job with the Cooperative in the middle of last year after getting a job with the Cabana municipality.

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