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...

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...

Ingredients½ cup quinoa 80% pearl and 20% black quinoa mix1 cup water2 cups chopped onions2 garlic cloves, minced or pressed1 tablespoons vegetable oil1 celery stalk, chopped1 carrot, cut on the diagonal into ¼-inch thick slices1 bell pepper, cut into 1-inch pieces1 cup cubed zucchini1 cup of aubergine2 cups undrained chopped fresh or canned tomatoes1 cup water or vegetable stock2 teaspoons ground cumin½ teaspoon chili powder, or more to taste1 teaspoon ground corianderPinch of cayenne, or more to taste2 teaspoons fresh oregano or 1 teaspoon dried oreganoSalt, to tasteChopped coriander MethodPlace quinoa and water in a pot (covered) and cook covered...