Starters recipes

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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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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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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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, 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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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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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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