Our Recipes

Find some of our favourite quinoa recipes below.

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Recipes

Quinoa and fennel salad with falafel on the side. Cut halves of an apple on the side of the bowl

Quinoa & Fennel Salad with Moroccan Falafel

A MindfulChef feast using Quinola Puy Lentil and Wholegrain Quinoa. A salad to awaken your tastebuds. A crisp salad of crunchy cucumbers and sweet juicy apples. Moroccan falafels with red pepper and apricots for protein. Tossed with roasted fennel wedges and drizzled with a creamy homemade tahini sauce. Fresh-cut dill to complete the feast. Serves 2.

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Four plates of salmon on a bed of quinoa with roasted carrots and tahini sauce

Dukkah Salmon with Roasted Carrots & Quinoa

Mindfulchef dish adds the wow-factor to sustainably sourced salmon with a nutty dukkah topping, a vibrant blend of seeds and spices. Roast till tender and delicate, then serve with quinoa, sweet roasted carrots and fresh spinach. Finally, finish with a drizzle of yoghurt and tahini for some creamy decadence. Serves 4.

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Bowl filled with quinoa, butternut squash, beetroot and chickpeas. Jar of pesto on the side and a bowl of quinoa.

Buddha Bowl with Mr Organic

Ingredients1 pack Organic Quinola - White & Red or White & Black2 fresh beetroot, cut in wedges1/2 butternut squash, cubedA drizzle of Mr Organic Rapeseed Oil2 tbsp Mr Organic AntipastiA handful of fresh spinachMr Organic Basil PestoSqueeze of lemon juiceFresh parsley and basil (optional) 1/2 aubergine, cubed1 tbsp maple syrup1 tbsp soy sauce1/2 tsp Mr Organic toasted seasame oil1tsp rapeseed oil1/2 tsp smoked paprika1/2 tsp turmeric3 tbsp Mr Organic chickpeas, drained   MethodStart by placing the beetroot wedges and butternut squash cubes onto a lined baking tray.Preheat your oven to 200C and drizzle with Mr Organic Rapeseed Oil, then roast...

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Two bowls of tofu shashuka mixed with quinoa and lentils. Half a cut pepper placed on the side with a green background

Tofu Shakshuka with wholegrain quinoa and lentils

Mindfulchefs' Smoky tofu takes centre stage in your vegan shakshuka. Dice it, sizzle it, then spoon it over a harissa-spiced tomato stew starring spinach, wholegrain quinoa and lentils. Sprinkle with fresh coriander to finish. Serves 1.

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