Sweet ‘n’ Sour Stir Fry

Serves 2


  • 1 tbsp sherry
  • 1 tsp cornflour
  • 50ml/2fl oz pineapple juice
  • 2 tsp tomato ketchup
  • 2 tsp soy sauce
  • 1 tsp red wine vinegar
  • 2 tbsp sesame oil
  • 200g/7oz Quinova chunks
  • salt & freshly milled black pepper
  • red pepper, sliced and cut into 1 inch diamond shapes
  • 50g/2oz mange tout, trimmed
  • 50g/2oz cashew nuts


    Begin by mixing the sherry and cornflower to a smooth paste. Add the pineapple juice, ketchup, soy sauce, sugar and red wine vinegar. Mix well and set on one side.

    Next, heat 1 tbsp of the oil in a wok or large non-stick pan over a low heat. Add the Quinova and fry gently for 5-10 minutes, turning frequently. Season well.

    Add the remaining oil to the pan/wok along with the pepper, mange tout and cashew nuts. Fry together for 2-3 minutes with the Quinova. Pour in the sauce, toss and serve immediately.

    Serve with rice or noodles.

  • © Quinova


    Stuffed Peppers

    Serves 4. Oven Temp: Gas mark 6, 400°F, 200°C


  • 4 green peppers, halved lengthways & de-seeded
  • 2-3 tbsp olive oil
  • 400g/14oz Quinova Mince
  • salt & freshly milled black pepper
  • 50g/2oz currants
  • 198g can sweetcorn, drained
  • 185g can tuna, drained & flaked
  • 2 tbsp lemon juice
  • 400g tin chopped tomatoes
  • 1-2 tbsp tomato puree
  • 150ml/5 fl oz vegetable stock
  • Parmesan shavings to serve or suitable substitute


    Place the peppers in an ovenproof dish. In a non-stick frying pan, heat the oil and add the Quinova mince, season well and fry gently over a medium heat for 8-10 minutes. Stir in the currants, sweetcorn, tuna, parsley, lemon juice and 3 tbsp of the chopped tomatoes. Mix well and heat through for a further 2-3 minutes. Remove from the heat and spoon the mixture equally into the halved peppers, top each with a dot of tomato puree. Combine the tomatoes and stock and pour around the base of the peppers. Cover with foil and place in a pre-heated oven for 30-35 minutes.

    Serve with salad and top peppers with the parmesan shavings.

  • © Quinova

    Roasted Vegetable and Quinova Lasagne

    Serves 6.


  • 2 medium courgettes, sliced
  • 3 medium peppers (1 red, 1 yellow, 1 green), de-seeded & cut into 1″ squares
  • 1 large red onion, peeled & coarsley chopped
  • 1 stick celery, chopped
  • 2 cloves garlic, crushed
  • salt & freshly milled black pepper
  • 2 tbsp basil leaves, torn
  • 4 tbsp olive oil
  • 400g/14oz Quinova Mince
  • 400g tin chopped tomatoes
  • 150ml/5fl oz to 200ml/7fl oz vegetable stock
  • 6-8 lasagne sheets
    For the sauce:
  • 50g/2oz margarine
  • 50g/2oz plain flour
  • 500ml/1pt milk or suitable substitute
  • 100g/4oz cheddar cheese, grated or suitable substitute


    Place the courgettes, peppers, onion, celery and garlic in a roasting tin. Add seasoning, basil and 2 tbsp of olive oil. Toss to ensure that everything is well coated. Place on the top shelf in a preheated oven of Gas mark 6, 400°F, 200°C for approximately 30 minutes.

    Meanwhile, fry the Quinova in the remaining olive oil, season and fry over a gentle heat for 8-10 minutes, stirring occasionally. Add the tomatoes and stock, simmer for 5 minutes.

    Next, make the sauce. Melt the margarine and stir in the flour, gradually add the milk over a medium heat, stirring all the time until the sauce thickens. Now add 75g/3oz of the cheese, stirring until it has melted. Remove from the heat.

    When the vegetables are ready, remove from the oven and combine with the Quinova mixture. Mix well to combine. in an ovenproof dish place half the Quinova and vegetable mixture, top with half the lasagne sheets, then half the sauce. Repeat the layers, finishing with a layer of sauce. Top with the remaining cheese. Place in the oven at Gas mark 4, 350°F, 180°C and cook for approximately 20-25 minutes until the top is golden.

    Serve with a mixed green salad

  • © Quinova

    Quinova Tortillas

    Serves 4 as a main course. Oven temp: Mark 5, 375&degF, 190&degC

  • 400g/14oz Quinova chunks
  • 2-3 tbsp olive oil
  • salt & freshly milled black pepper
  • 630g tin chopped tomatoes, drained
  • juice of 1 lime
  • 1 small red onion, peeled and finely chopped
  • 2 heaped tbsp fresh coriander, chopped
  • 8 flour tortillas
  • 200ml/7fl oz carton of creme fraiche or suitable substitute
  • shredded lettuce
  • 75g/3oz mozzarella cheese, grated or suitable substitute


    Heat the oil in a non-stick pan and fry the Quinova chunks on a low heat for 10 minutes, tossing frequently. Season well.

    Meanwhile, to prepare salsa mixture, place all the tomatoes, lime juice, onion and coriander into a pan. Mix well and heat gently 2-3 minutes over a low heat. Remove from the heat and stir in the cooked Quinova chunks.

    Place the tortillas on a flat surface and spread and spread with a heaped teaspoon of creme fraiche, shredded lettuce and Quinova salsa mixture. Roll up tortillas and place sealed side down in a large ovenproof baking dish.

    Spoon any remaining quinova salsa mixture into the dish at the edges of the tortillas. Spread the remaining creme fraiche over the top and sprinkle with the cheese. Place in a pre-heated oven for 10-15 minutes until the cheese has melted.

    To serve, top with fresh chopped tomatoes, chopped red onion and coriander.

  • © Quinova

    Quinova Feta Salad

    Serves 2



  • 1 tbsp olive oil
  • 1/2 tsp cayenne pepper
  • 1 tbsp fresh coriander, chopped
  • juice of 1 lime
  • salt & freshly milled black pepper
  • 1-2 tbsp olive oil
  • 200g/7oz Quinova mince
  • salt & freshly milled black pepper
  • 50g/2oz wholegrain rice, cooked
  • 100g/4oz cannellini beans, cooked
  • 50g/2oz peanuts
  • 1 large spring onion, chopped
  • 50g/2oz feta cheese, cubed, or suitable substitute


    Combine all the dressing ingredients together. Stir well and set to one side.

    Heat the oil in a non-stick pan over a low heat, add the Quinova mince and cook gently for 8 minutes, season well, tehn add the rice, beans, peanuts and onion. Fry for a couple of minutes before stirring in the dressing. Remove from the heat and serve topped with feta cheese. Delicious served cold.

  • © Quinova

    Peanut Butter Quinoa Cookies

    Cookies made with Quinoa – easy to make and great to eat!


    Oven Temperature

    • 250 Degrees/Gas Mark 4


    • Mix honey, brown sugar, butter, peanut butter and vanilla essence until creamy.
    • Add Quinoa flour, Quinoa flakes, baking powder and salt. Beat until mixture is well blended.
    • Add nuts if desired.
    • Place teaspoons of mixture on to a greased baking sheet about two inches apart.
    • Cook for 10 minutes or until light golden brown.

    Sharon © goodnessdirect .co.uk

    Mashed Quinoa & Potatoes

    Serves 5


  • 200g Quinoa
  • 600g potatoes (5 middle sized)
  • milk or soybean milk
  • butter or margarine
  • salt & pepper


    Rinse the quinoa well and strain.

    Put it into a saucepan with 1.5 or 2 volumes of cold water.

    Bring to the boil, leave to simmer covered for 10 to 15 minutes, add salt.

    The perfect cooking time is when each little grain has doubled its volume and released its white germ. The quinoa can also be steamed very easily (20 minutes).

    Cook the peeled potatoes in salt water.
    Mash both preparations together with a vegetable mill.

    Add the milk and the fat, then season.

    Put on the heat and stir for a few minutes until it becomes smooth (and has thickened).

    Serve with mashed spinach or carrots

  • © Primeal