Our Recipes

Mexican Quinoa bowl

Try out this simple recipe which will perfectly match the flavour of the smoked quinoa grains.


  • 150g of smoked quinoa grain
  • 225ml water
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • A handful of cherry tomatoes
  • 1/4 cucumber, cut into sticks
  • 1 red pepper chopped or sliced
  • 50-100g fresh sweetcorn
  • A dollop of creme fraiche
  • A splash of chipotle paste or sauce
  • 1 lime


Place the smoked quinoa in a pan along with the water, half the smoked paprika (1/4 tsp), ground cumin and a pinch of salt, before cooking as per instructions on the packet.

Once cooked leave to cool.

Halve the cherry tomatoes and add to a bowl along with the cucumber, red pepper, sweetcorn and the cooled cooked quinoa.

In a separate small bowl, mix together the creme fraiche, chipotle paste and the remaining 1/4 tsp of smoked paprika, to create a sauce to accompany the dish.

Serve the salad in a bowl along with a light squeeze of lime over the top.  Finish off with a generous dollop of the mixed creme fraiche sauce on the top.