Ingredients 1 red pepper diced 2 spring onions sliced 1 small can of sweetcorn drained (165g) 1/2 lime juice and zest 75g of black beans Pinch of salt A few sliced jalapeño peppers (optional) 1 pack of spicy Mexican Quinola Sliced avocado to serve Fresh coriander to serve Simply mix all of the ingredients in a large mixing bowl. Garnish with the slices of Avocado and chopped fresh coriander.

Ingredients 1 small red onion diced 8 cherry tomatoes diced A chopped chunk of cucumber (around 5cm) A handful of chopped flat parsley A handful of chopped mint 1 lemon - zest and juice A pinch of Allspice mix 1 pack of Pearl & Red Express Quinola 1 Tbsp olive oil Salt and pepper to taste 1 Tbs pomegranate molasses (optional) Chop the ingredients. Open the pack of Pearl & Red Express Quinola and pour it into a large mixing bowl. Add the remaining ingredients into the bowl and mix well. Voila your meal is ready!

Ingredients 1 small cauliflower sliced into flat disks 25g butter 1 tbs olive oil 1tsp red wine vinegar Chopped Flat parsley salt and pepper 1 pack of Express Puy Lentils & Quinoa In a large pan, fry the cauliflower in butter on a low heat until soft and caramelised slightly. Season with salt and pepper. Mix the quinoa and lentils with olive oil, vinegar, salt and pepper and chopped parsley. Add to the pan of cauliflower to warm up gently, then serve into two bowls.

Ingredients 1 small onion diced 1 garlic clove finely diced 1tbs groundnut or sesame oil 200g cauliflower florets 1 tin coconut milk 4tsp medium curry powder 1tsp turmeric 1tsp cinnamon juice of half a lemon 1tsp mango chutney 1 tbsp raisins 2tbsp almond flakes toasted for garnish 1 pack wholegrain Quinola fresh coriander to serve In a large frying pan, fry the onion with the garlic on a medium heat, until soft and translucent but not browned. Add the spices, raisins and cauliflower florets and stir well. Pour in the coconut milk and continue to cook for about 10 minutes,...