Main course recipes

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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Chinese quinoa chicken

Discover our Chinese Quinoa Chicken recipe here!

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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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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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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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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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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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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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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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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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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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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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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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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’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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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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Halloumi salad

Boil the Quinola with stock or Boullion for 14 minutes or use a packet of the Express instead for ease. Cut the halloumi into 6 slices and cook in a preheated frying pan, turning occasional until it turns golden brown on each side. Slice the roasted pepper along with the onion, fresh peppers and parsley and toss together with the salad leaves. Sprinkle over the cooked Quinola, then add the cooked halloumi and dress with a drizzle of seasame oil and the zest and juice of 1 lemon. To make this recipe in half the time, try adding one of Quinola’s Express pack instead of cooking the grains from scratch !

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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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Red Quinoa Side Dish – for your classic Sunday Roast!


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This is an example of how Quinola can compliment your classic Sunday Roast – just to make sure you get that super nutrition boost! 250g of Red Quinola, place in pan with 2 cups of water – add a pinch of salt and simmer for 15mins and occasional stir. Drain and server alongside roast chicken…

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