Starters recipes

Mushroom tarts


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Ingredients 200g Quinola, uncooked or ready cooked saved in the fridge. 150g any preferred mushrooms, coarsely chopped. 2 medium onions, finely chopped, espresso cup of chopped parsley, garlic to taste. Cooking oil of your choice, – olive, sunflower, walnut, peanut, etc.,   Instructions Boil Quinola if starting from scratch, in lightly salted water for an…

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Chilled avocado and cucumber soup with Quinoa

Peel the avocado and remove the stone. Place the avocado, cucumber, yoghurt and half of dill in a blender. Blend until smooth, adding water gradually. Soup should be smooth fairly thick and creamy consistency, add more water if necessary. Season with salt and pepper and chill in a fridge for at least an hour. Serve with cooked pearl quinoa and for an extra refreshing option with some ice cubes (optional). Garnish with fresh dill.

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Quinoa salad with pears, walnuts and honey and mustard dressing

For the dressing, place all of the ingredients in a bowl and whisk until thick and creamy. Arrange the cooked quinoa, salad, spring onions, pears and walnuts in a salad bowl, just before serving drizzle with the dressing and mix well.

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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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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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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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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 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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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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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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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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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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