Ingredients2 Cloves Garlic1 Small Red Onion1 handful of fresh Parsley1 Cup of cooked Quinola or 1 cup of the Express1 Egg1 Teaspoon coriander MethodFinely chop the garlic, parsley and onion, then add all of the ingredients and mix together thoroughly.Make small balls with the mixture and place on a baking tray.Pop the tray in a preheated oven at 150 degrees and bake for 25 minutes or until golden.Serve warm in pittas with salad, hummus and tahini.

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...

Ingredients400g tomatoes2 red peppers halved3 garlic cloves1 onion halved1tsp balsamic vinegar300ml watersalt and pepper to tastefresh basilcooked quinoa to serve Method Preheat an oven to 200˚C. Half and deseed peppers and cut the tomatoes in half.Place on a baking tray together with the onion and garlic cloves (unpeeled).Drizzle with olive oil and sprinkle with some sea salt. Roast for 30minutes. Take it out of the oven and let it cool slightly.Squeeze out of the skin the roasted garlic, add water, basil and balsamic vinegar and liquidise everything in food processor or by using a hand blender.Add salt and pepper to...

Ingredients250g Express white & Black Quinola 150g king prawnscooked and peeled 3 carrotspeeled and finely grated I mangopeeled and chopped Juice of 1 large limeLarge bunch of chopped corianderDrizzle of chilli oil MethodHeat White & Black Quinola in the microwave for two minutes.Tip the packet of quinoa into a large bowl with the prawns, grated carrot, chopped mango and mix.Pour in the juice of the lime, drizzle with chilli oil and scatter the chopped coriander on top Either eat alone as a salad for lunch or serve with grilled chicken or fish in the evening