Our Recipes

Toasted Quinoa with Roast Veg & Feta


  • 150g Toasted quinoa grain
  • 225 ml water
  • pinch of sea salt
  • 1 courgette – chopped
  • 1 tbsp Olive oil
  • 3 tbsp Sunflower seeds
  • Big handful of spinach
  • 100g Feta roughly chopped

Lemon Dressing:

  • 2 tbsp Olive oil
  • Juice 1/2 lemon
  • Pinch of sea salt
  • Twist of black pepper
  • 1 tsp maple syrup


Place the toasted quinoa in a pan along with the water and a pinch of salt, before cooking as per instruction son the pack, Once cooked leave to cool.

Add the chopped courgette and peppers to a baking sheet, toss with the olive oil and roast on a medium heat for approx. 20 minutes or until they are cooked through and slightly charred. Set aside.

Add the sunflower seeds to a dry saucepan and dry toast for a few minutes on a low to medium heat until they start ot brown.  Be careful they burn easily. Set aside.

To make the lemon dressing – add all the ingredients to a jar, replace the lid. Shake to combine.