An amazing protein fueled salad with three types of quinoa adding different textures and flavours. Created by the Michelin star chef  Any McFadden.

This tropical style Caribbean Buddha bowl combines quinoa, lime and chili covered prawns, mango and avocado for a fresh and super tasty lunch or dinner!

This is a super quick, healthy and fresh salad that does not compromise on flavour. Using Quinola ready-to-eat lentils so this can be whipped up in under 10 minutes! The lentils pair wonderfully with the saltiness of the halloumi and the sweet cherry tomatoes and maple dressing. Serves 2.

Mindfulchef's dukkah-spiced patties, made from grass-fed British beef, are the star of this Middle Eastern serve. We dish up with a speedy chickpea quinoa, a cooling cucumber salad and a dollop of lemony herb-flecked yoghurt. Serves 2.