Our Recipes

Find some of our favourite quinoa recipes below.

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Recipes

QUINOA PROTEIN PUNCH SALAD

QUINOA PROTEIN PUNCH SALAD

Ingredients 100g black quinola 100g red quinola 100g pearl quinola 50g pine nuts 1 cucumber 150g cherry tomatoes(red, yellow, tiger skin etc.), halved 50g raisins 1 red chilli, finely chopped 4 spring onions, trimmed and finely chopped 4 soft boiled eggs (replace with grilled tofu for a vegan option) ½ bunch of parsley, tarragon, chervil, leaves only Juice and zest of 1 lime Zest of 1 lemon Olive oil Sea salt and freshly ground black pepper Cook the quinoa separately according to the packet instructions, then drain and spread out on a large plate or tray to cool quickly. Toast the...

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CHICKEN TAGINE WITH APRICOT QUINOA

CHICKEN TAGINE WITH APRICOT QUINOA

Ingredients 2 tbsp sunflower oil 1 onion sliced 2 garlic cloves crushed 1 tsp ground cinnamon 1 tsp smoked paprika 1 tsp numeric 1 tsp ground cumin 1/2 butternut squash peeled and cubed 1 large carrot sliced thickly 1 tin(400g) of chickpeas drained 1 tin (400g) chopped tomatoes 1 preserved lemon sliced thinly (optional) 2 tsp honey 6 skinless and boneless chicken thighs, sliced 500ml vegetable stock Apricots quinoa: 80g of dried apricots 1 tsp of salt A knob of salted butter 300g of pearl quinoa Heat the oil in a deep casserole dish over a medium heat. Add the...

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QUINOA BURGERS

QUINOA BURGERS

Ingredients 20g vegan margarine 300g roasted sweet potato 1 small onion diced 50g diced mushroom 200g cooked red quinoa 1/2tbsp potato or corn starch 60g chickpea flour Salt and pepper to taste 1/2tsp ground cumin A pinch of cayenne pepper Garnishing and sauce of your choice Gluten-free buns 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 margarine, onion and mushrooms and fry for a few minutes. In a large mixing bowl place the peeled sweet potato...

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QUINOA FETA WRAPS

QUINOA FETA WRAPS

Ingredients 370g cooked Quinola quinoa 2 small cucumbers, chopped 135g chopped kale 100g cherry tomatoes, sliced in half 10g chopped chives 35g feta cheese 35g pine nuts Olive oil Juice of ½ lemon Salt and pepper Fresh mint leaves 4 large tortilla wraps 1 small red onion, thinly sliced Pesto In a large bowl, combine quinoa, feta cheese, all of the 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 fresh mint then wrap.

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