Ingredients500g cooked black quinoa (about ½ a pack of Quinola Mothergrain Black Quinoa)½ red onion1 small yellow pepper2 sticks of celery2 grated carrots½ a grated raw beetrootSome fresh mint and basil Dressing30g mustard130g (1/2 a cup) of freshly squeezed orange juice70g peanut butter10g sundried tomatoes25g lime juice (one lime’s worth)1 càc (5 g) de Chipotle Hot Sauce20g agave syrup1 pinch of salt Method 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.Rinse...

Ingredients3 large eggs130g caster sugar90g ground almond90g de farine de quinoa90g quinoa flour1tsp vanilla essencezest of 1 lemon100g unsalted butter room temperature1tsp vanilla essenceA drop of pink food colouring (optional) MethodPlace eggs and sugar in a mixer with a whisk attachment and whisk until light and frothy.Fold in gently the rest of the ingredients and divide the mix between cupcake cases.Bake in a preheated oven to 160˚ for 15/ 20 minutes.Icing Preparation:Beat the butter and sugar together until light and creamy.Add the creme cheese, Vanilla essence and food colouring.Beat until smooth.Pipe on the top of cupcakes and decorate with summer...

Ingredients200g of Black, red and pearl Quinola1 Stock cube or 1 teaspoon of Bullion2 Eggs1 pack of cooked prawnsSpring onionsSmall bunch of coriander, chopped2 small chillies, finely chopped1 clove of garlic1 pepper, finely shoppedBlack pepper and a pinch of sea salt MethodBring 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...

Ingredients200g Quinoa – try Red for colour variety and taste on plate250g prawns or diced chicken breast or tofu2 cloves garlic1 large onionI can coconut milk or dried coconut powder reconstituted as directed on pack to 5dlHandful of fresh coriandertablespoon of grated or finely chopped ginger1 stick of lemon grass (optional)Chillies (1-2 depending on spice preference) MethodBoil 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 a smooth green paste is formed. Sauté shrimps or chicken gently in oil of your choice, adding (optional) one or...