Method
Crispy pieces of cajun chicken paired with roasted vegetables and quinoa that is marinated in a vinaigrette with lots of mint, coriander, olives and dried dates for sweetness. All the elements of a delicious salad.
Ingredients
Cajun chicken
Roasted vegetables
Quinoa salad
Method
METHOD
A springtime twist on a classic Greek salad with our quinoa and some beautiful green asparagus when it is in season. This salad is perfect for BBQ season or is a delicious, healthy lunch option.
Ingredients
Method
Chop the asparagus into bite size pieces and steam for 3-4 minutes until al dente. Allow to cool completely or pop into some iced water if you’re short on time. Add the cooked quinoa to a large salad bowl and then add the olive oil and red wine vinegar. Mix well and then add the capsicum, cucumber, cherry tomatoes, olives, feta and the asparagus. Drizzle over a little balsamic glaze to finish.
]]>Method
Tear the leaves of the petite cos and lay out on a large plate or platter. In the meantime add the greek yoghurt, olive oil, lemon juice and garlic in a small bowl and whisk to combine. Drizzle the dressing over the salad and sprinkle over our Savoury Granola.This salad tastes like spring time- the combination of the baby potatoes, the purple asparagus, fresh herbs and peas is guaranteed to be a crowd pleaser.
Ingredients
Method
Steam or boil the baby potatoes. Allow to cool completely before cutting them into quarters.
In a large bowl add the apple cider vinegar, olive oil, mustard, honey, salt and pepper and whisk until combined.
Add the cooked and cooled quinoa, baby potatoes and peas and mix well. Let it sit for a few minutes while you slice the purple asparagus into rounds at an angle.
Add the asparagus to the salad and sprinkle over the mint and parsley.
Transfer the salad onto a large plate or platter, add a sprinkling of our savoury granola on top or your favourite nuts and seeds.We can’t get enough of this savoury granola, it’s packed full of flavour and texture that will transform your salads. It’s also delicious sprinkled on top of sourdough with avocado and a poached egg, on your favourite soup or simply over some steamed broccoli with a drizzle of olive oil. The options are endless.
Ingredients
Method
Preheat the oven to 160 degrees Celsius.
Roughly chop the almonds, sunflower seeds and walnuts. Add to a large bowl with the sesame seeds, puffed quinoa, cumin seeds, coriander seeds, salt and pepper.
In a small bowl add the olive oil, mustard, miso paste, tamari, maple syrup and paprika. Whisk together and then pour over the nuts, seeds and quinoa.
Mix well and pop onto a lined baking tray. Cook for 15-20 minutes until golden brown. Store in an airtight container in the fridge for up to three weeks.
This middle eastern-inspired cauliflower salad is perfect alongside some falafels and hummus for dinner or simply served alongside some harissa baked chicken.
Ingredients
Method
Preheat the oven to 200 degrees Celsius. Sprinkle the spices over the cauliflower and drizzle over the olive oil. Put in the oven to cook for 20-30 minutes until crispy and cooked through.
In the meantime, add the cooked quinoa into a mixing bowl. Add the olive oil, red wine vinegar, honey and Dijon mustard and mix well.
Once the cauliflower is cooked you can assemble the salad. Add the petite cos to a large salad bowl or platter. Sprinkle over the quinoa, and then the roasted cauliflower. Add the pickled onions, feta, walnuts and herbs.When Spring arrives, we love to make this frittata as an easy weeknight meal. We like to roast all of the veggies first to get the veggies crispy and caramelised. Our quinoa is a great addition as it adds some extra wholegrain goodness.
Ingredients
Method
Preheat the oven to 180 degrees. Chop the zucchini, red onion and broccoli into bite-sized pieces. Drizzle over olive oil and season with salt. Pop in the oven to cook for 20-30 minutes or until crispy and cooked through.
In the meantime grease an ovenproof pan or brownie tin. Whisk together the eggs, salt and pepper and set aside.
Once the veggies are cooked add to the pan with the peas, quinoa and feta cheese. Pour over the egg mixture and then put it in the oven to cook for 20-30 minutes or so until the eggs have cooked through.
]]>Ingredients
Salad
Moroccan spice mix
Instructions
Preheat the oven to 180 degrees Celsius. Cook the quinoa as per packet instructions.
Chop the pumpkin and sweet potato into small pieces (around 2cm x 2cm). Chop the red onion and capsicums into similar sized pieces. Pop the sweet potato and pumpkin onto one baking tray and the capsicums and red onions on another baking tray.
Sprinkle the spice mix over the veggies and drizzle over a generous amount of olive oil. Pop in the oven and cook for 30-40 minutes until everything has cooked.
In the meantime, in a large bowl combine the quinoa, lemon juice and zest, olive oil, garlic, feta, pumpkin seeds and sunflower seeds. Once the veggies have cooked toss them through the quinoa mixture.
Once you’re ready to serve, add the microgreens and dukkah and toss to combine.
This is our take on a nourishing winter minestrone. Packed full of flavour and texture and using our quinoa instead of pasta. Perfect for these cold winter evenings.
Ingredients
Instructions
Finely chop the leeks, carrot, parsnips, sweet potato and bacon (if using). In a large pot add the leeks and bacon with a generous drizzle of olive oil and cook until the leeks have softened and the bacon is crispy.
Add in the parsnips, carrots, sweet potato, herbs and garlic and cook for another 5 minutes or so until everything has softened.
Add the bone broth or stock, water, tinned tomatoes and our quinoa.
Allow to come to the boil then turn down to a gentle simmer for 20 minutes or so until the tails of the quinoa release. Then add in the beans, kale and salt and pepper.
Cook for another 10 minutes or so on a medium heat and then you’re ready to serve. It is delicious as is or served with your favourite bread and a sprinkle of parmesan cheese.
The perfect winter warmer. We love serving curries with our quinoa, the nutty flavour from the quinoa pairs so well with the spicy, creamy curry plus it’s rich in dietary fibre and protein. We like to roast our vegetables first as it gives them a delicious flavour and they hold their form really well but you can also cook the veggies in the curry sauce if you’d prefer.
Curry sauce
Veggies
Quinoa
Garnish
Method
Preheat the oven to 180 degrees Celsius fan bake. Roughly chop the cauliflower, zucchini and capsicum into bite-sized pieces. Drizzle over the melted coconut oil and a sprinkle of salt and roast in the oven for 20-30 minutes until the veggies are cooked and slightly crispy.
Cook the Kiwi Quinoa as per instructions on the packet.
In a large saucepan melt the coconut oil, add the curry paste, ginger and coriander. Cook on a medium heat until the onions start to soften (3-5 minutes). Add the chickpeas and cook in the curry spices for a few minutes before adding the coconut cream and stock. Bring to the boil and then reduce to a simmer for 10-15 minutes.
Once the veggies have cooked add them to the curry sauce. Add the tamari and the juice of half a lime.
Once you’re ready to serve, add some quinoa into a bowl, then add the curry and top with some coconut yoghurt and fresh coriander.A not so traditional but delicious take on fried rice using our quinoa. This veggie-packed fried ‘rice’ is a perfect easy weekday meal and you can use whatever veggies you’ve got in the fridge. Using quinoa instead of rice ups the nutritional profile of the dish with lots of fibre and protein and tastes amazing!
Ingredients
Method
To begin with, heat the coconut oil in a large pan or wok. Add the onions, chili and ginger and sauté for a few minutes before adding the rest of the veggies. Stir Fry until the vegetables have cooked through.
In the meantime, make the sauce by combining all ingredients into a small bowl and mixing well.
Grease a small pan with coconut oil. Whisk together two eggs and cook like you would a pancake. Once this has cooked chop into small pieces and set aside.
Turn up the heat and add the quinoa and sauce to the vegetables. Stir-fry for a few minutes. Turn off the heat and stir through the egg pieces.
Before serving top with the cashew nuts, sesame seeds and some fresh coriander.
]]>Our twist on a traditional risotto made using our quinoa. Using quinoa instead of rice makes the risotto feel lighter and it gives it a delicious nutty flavour. Our quinoa is also packed with plant-protein and fibre so it’s a lot more nutrient-dense than a traditional risotto.
Ingredients
Roasted Butternut
Risotto
Garnish (optional)
Method
Preheat the oven to 180 degrees. Chop the butternut into small cubes. Drizzle with olive oil and a pinch of salt and pop into the oven to cook for 20-30 minutes until golden brown.
In a large pan melt butter or olive oil and add the red onion, herbs, garlic and salt and pepper. Cook on a medium heat for five minutes until the onions are nice and caramelised.
Rinse the quinoa and add to the pan. Toss around in the onion mixture for a few minutes before adding the red wine vinegar. Then slowly start adding the stock one cup at a time as you would a normal risotto.
This will take around half an hour on low heat. You don’t have to keep as much of a careful eye on it as a normal risotto. After 30 minutes or so the tails of the quinoa will begin to show and the quinoa will be cooked though - If you’re not sure just taste it.
Once the risotto has cooked stir through half of the butternut. Serve with the rest of the butternut on top and we also added some parsley, parmesan cheese and some crispy brussel sprouts.This is our take on a Lebanese fattoush salad with the addition of our red quinoa. It’s full of flavour and texture served with some buttery halloumi cheese.
Serves 4
Ingredients:
Method
Makes 8 - 10
Ingredients
Method
Serves 4-6.
Ingredients
Quinoa, sweet potato ‘mince’
Smashed avocado
To serve
Garnish (optional)
Method
Serves 4.
Ingredients:
Salad
Dressing
Method
Breakfast of champions! This nourishing breakfast is packed with complex carbohydrates, protein, healthy fats and veggies to keep you going all morning.
Serves 2.
Ingredients:
Dressing
Garnish
Method
You certainly gain a new respect for Sushi Chefs when rolling sushi. It can take a little practice. But practice pays off and what a nutritious and yummy lunch or snack option.
As a family, we love our greens. However, as winter arrives green salads can really lose their appeal when you’re wanting something a little more hearty but still with the greens! Well here it is. It's really easy and again uses fresh herbs that seem to be prolific in the herb garden over winter – parsley and mint (you can also use coriander).
An Austrian friend of ours baked this for lunch recently and we were going back for thirds! This is a dense and hearty loaf, best served fresh with lashings of butter or toasted the following day!
Serves 4
I love the crunch and delicious Asian flavours of San Choi Bao. The quinoa, mushroom and chickpea combination (instead of your typical minced meat) are a lovely texture and surprisingly satiating. The fresh coriander and Vietnamese mint or basil really make this dish sing.