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...

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...

Ingredients370g cooked quinoa2 small cucumbers, chopped205g chopped kale100g cherry tomatoes, sliced in half35g feta cheese10g chopped chives35g pine nutsOlive oil1 lemonSalt and pepperfresh mint leaves and basil4 large tortilla wraps1 small red onion, thinly slicedWhite wine vinegara few pinches of cane sugar and salt70g pumpkin seeds1 small garlic clove¼ tsp dijon mustard Method In a large bowl, combine quinoa, feta cheese, all vegetables and pine nuts.Add olive oil, lemon juice, salt and pepper and toss.Spread quinoa mixture on the wrap with a few dollops of pesto sauce, top with mint then wrap.Pesto Sauce: Mix together pumpkin seeds and garlic in a...