10 delicious quinoa recipes

A hugely versatile grain, quinoa has a distinctive nutty flavour and a crunchy texture. It's delicious in salads, used as a stuffing, or even added to porridge to kickstart your day. Give it a try with one of our delicious quinoa recipes.

Henry's 'being good tonight' falafel
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Henry's 'being good tonight' falafel

In our Food Love Story, 'Henry' was a bit gutted when he found out that his girlfriend had become a devout vegetarian – especially as he loves his steak and chips. However, being the true gent that he is, he crafted this wonderfully healthy (and tasty) meal for her that's become an instant favourite in their house.

Gravity Profile Henry
  1. Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the corn in foil and put the falafel in a large roasting tin. Bake both for 18 minutes, turning the falafel halfway through, until crisp.
  2. Meanwhile, toast the quinoa in a frying pan over a medium heat, stirring frequently for 2-3 minutes, until golden with a nutty aroma.
  3. Add the stock, cover with a lid and simmer for 15 minutes.
  4. Remove from the heat and leave to rest for 5 minutes before stirring in the lemon juice and olive oil.
  5. Allow the baked cobs to cool slightly before removing the foil and slicing off the kernels.
  6. Mix the red cabbage, carrot, corn, rocket and quinoa together. Divide between 4 bowls, topping each with the falafels, avocado, and a generous dollop of tzatziki.

Little helps

If you're short of time, swap the corn on the cob for a drained 325g can of sweetcorn in water. 

Leftovers

Leftover cabbage makes for a lovely slaw – grate it together with raw beetroot, carrot and apple.

View full recipe details
  • Ingredients
  • 2 large corn on the cob
  • 1 x 264g pack frozen sweet potato falafel
  • 200g quinoa
  • 450ml vegetable stock
  • 1 lemon, half juiced, half cut into 4 wedges
  • 1 tbsp olive oil
  • 200g red cabbage, finely shredded
  • 2-3 carrots, grated
  • 60g wild rocket
  • 2 avocados, sliced
  • 1 x 200g pot tzatziki
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