This salad is an excellent addition to any summery meal. The earthy flavours of smoked quinoa and chickpeas, go wonderfully with the fresh spicy pesto. Adapt the greens to what’s in season and locally available. Finished with creamy tahini and oat yoghurt and crunchy nuts and seeds.
A wonderful ‘no cook’ vegan tart from the talented Bath Al Rikabi, using hemp flour and puffed quinoa. Hemp flour is 50% fibre and over 23% protein, with a beautiful nutty flavour ideal for baking.
Rachel Steeds of plant-based kitchen Greenhouse has created this wonderful vegan twist on the Middle Eastern classic Kibbeh. Typically made with bulgur wheat and meat, Rachel's version combines pulses, smoked quinoa, carrots and spices for a flavour-packed dish.
This kale and quinoa salad, with satay-esque dressing, comes from Melissa of The Refill Barn in Radwinter, Essex. This salad is perfect for a quick and filling meal. Melissa served hers with some leftover pizza dough with olive oil, za'atar and some perello olives.
Packed with protein-rich quinoa flakes, nuts and dried fruits; these granola bars are perfect, slow-release energy snacks, as well as being vegan and gluten free. They're ideal as a hiking snack or afternoon pick-me-up. Many thanks to The Cook & Him for this recipe.
Suffolk pastry chef Henrietta Inman, author of The Natural Baker, combines the nutty flavours of heritage grains with quinoa flakes, chia, walnuts, apples and honey to make a moist tea loaf - delicious hot or cold.
"Utterly moreish, hot or cold, these make a delicious veggie burger and are also brilliant for parties as bite-size canapés with the chimichurri yoghurt as a dip on the side. They are a great way to use up leftover quinoa, but if you want you can make them from scratch": Melissa Hemsley
This fantastic recipe from Suffolk chef Henrietta Inman's The Natural Baker makes for a reliable, quick and easy, nutritious loaf. It's a celebration of grains, with the nutty barley flakes, spelt flour and grassy quinoa grains combining to give a deeply delicious, almost hoppy flavour.
These delicious vegan (no-)meatballs from The Cook & Him make an ideal midweek Veganuary supper, combining the satisfyingly earthy flavours of fava beans and quinoa with the deep intensity of our fava bean umami paste.
Matching the earthy nuttiness of our organic quinoa with the mellow but distinctive flavour of roasted cauliflower, this aromatic salad in a jar from The Cook and Him makes a perfect packed lunch and can be made up the day before.
