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...

Ingredients200g white Quinoa2 Tomatoes2 Tomatoes1 Onion50g of Red Beans50g of Red Beans50g of Red BeansTex mex spices (either ready mixed or a mix of: chili powder, paprika, garlic powder, salt, black pepper, cumin, onion powder)Salt & pepper Method  Bring a pan of salted water to the boil. Add the 200g of Pearl Quinoa and let it cook for 12 minutes.Whilst the quinoa is cooking, peel and chop the carrots. Add to the quinoa that is cooking.Wash and cut the tomato into small cubes.Chop onion and fry in a pan with a dash of olive oil.Once onion soft, add corn, diced...

Ingredients200g Quinola, uncooked or ready cooked saved in fridge Array of mushrooms 2 medium onions, finely chopped espresso cup of chopped parsley, garlic to taste Cooking oil of your choiceolive, sunflower, walnut, peanut, etc Method Boil quinoa if starting from scratch, in lightly salted water for an appropriate time depending on colour.Add chicken bouillon cube if wished. Meanwhile, lightly sauté onions and mushrooms in oil of your choice, seasoning to taste.Drain Quinoa and add to sauté pan (or, if using already cooked Quinola, add that instead).When thoroughly heated, add parsley and garlic, stir for further 2 minutes. Serve with a...

Ingredients2 tbsp vegetable oil2 onions diced2 garlic cloves1 celery stick sliced250g parsnip diced into large chunks150g mushrooms sliced150g kale sliced into ribbons1tsp Worcester sauce1tsp smoked paprikasalt and pepper500ml vegetable stockcooked quinoa to serve Method  Heat the oil in a large deep frying pan. Add the onion and fry for about 5 minutes, until translucent. Add the garlic, smoked paprika, mushrooms and celery and fry for a further couple of minutes. Add the diced parsnip, pour in the vegetable stock and simmer for 20 minutes. Half way through add the sliced kale.Season with Worcester sauce, salt and pepper and serve with...