Preheat the oven to 180˚C/160˚C fan/gas mark 4. Slice 4 yellow peppers in half lengthways and place on a baking tray, open side up. Heat 1 tsp olive oil in a large pan and cook 600g minced beef until no pink parts remain. Drain away any fat. Stir in 3 tbsp taco seasoning, 270g cooked quinoa, 1 tbsp onion powder, 120g grated Cheddar, 80g sour cream and 120g salsa and stir to combine. Divide this mixture between the peppers and top each with a little extra grated Cheddar. Bake for 20-25 minutes, then garnish with coriander and serve.
Quinoa and cauliflower salad
Cook 100g quinoa according to package directions, then allow to cool completely. Chop 1 medium head of cauliflower into florets and add in batches to the bowl of a food processor, pulsing into coarse pieces. In a large bowl, combine the quinoa and cauliflower. Thaw 200g frozen peas in a cup of boiling water, drain and add to the cauliflower mixture. Add a small bunch of chopped parsley, 10 chopped mint leaves, a small bunch of chopped fresh basil, the zest and juice of 1 lemon, 3 tbsp extra-virgin olive oil, a pinch of chilli flakes and some salt and black pepper to taste. Refrigerate for at least two hours before serving.
Jalapeño popper chicken
Cook 50g quinoa according to package instructions, then allow to cool completely. Preheat the oven to 200˚C/180˚C/gas mark 6. Coat a baking tray with cooking spray. In a shallow bowl, combine 20g grated Cheddar with the cooled quinoa and season well. Place 60g flour in a second shallow bowl and beat 2 eggs together in a third. Cut a deep pocket into each of 4 chicken fillets, being careful not to cut all the way through. Pat each fillet dry with kitchen paper. Dredge each fillet in the flour, then the egg, then the quinoa, pressing the quinoa on to form a thick layer. Place the coated chicken on the prepared baking tray. Cut 2 jalapeños in half lengthwise and fill each half with soft cream cheese. Gently push each stuffed jalapeño inside a chicken fillet, cheese side up. Bake for 25 minutes until the quinoa is golden and crunchy. Sprinkle each with a little extra grated cheese and bake for 6-8 minutes longer until melted. Serve garnished with chopped coriander.
Sweet chilli salmon quinoa bowls
Cook 140g quinoa according to package instructions. Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a large baking tray with parchment paper. In a bowl, whisk together 4 tbsp sweet chilli sauce, 2 tbsp soy sauce, 2 tbsp water and 2 crushed garlic cloves. Pour into a baking dish just large enough to hold 4 salmon fillets. Place the salmon, skin side up, into the sauce and allow to marinate while the oven heats. Place the salmon in the oven and cook for 15-20 minutes, or until done to your liking. Chop 2 small heads of broccoli into florets and place in a bowl with 180g mangetout, 2 tbsp olive oil and 2 tsp soy sauce. Toss to coat. Place in the oven and roast for 10-15 minutes until cooked. To serve, divide the quinoa between serving bowls and top each one with a salmon fillet, some roasted vegetables and a drizzle of the sweet chilli sauce.
Lemon and blueberry quinoa breakfast bars
Cook 90g quinoa according to package instructions, adding a pinch of cinnamon to the water. Fluff the quinoa with a fork and set aside to cool. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm square baking dish with parchment paper. In a large bowl, combine the cooled quinoa with 130g quick oats, 4 tbsp shredded coconut and ½ tsp baking powder. Stir to combine well. In a small bowl, mix together 3 tbsp sugar, 4 tbsp plain Greek yoghurt, 2 eggs, 1 tbsp lemon juice, 1 tsp lemon zest and ½ tsp vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in 80g blueberries. Pour mixture into the prepared baking dish and bake for 25 minutes. Remove from the oven and allow to cool completely, then remove from the dish and cut into squares. Drizzle with melted chocolate, if desired.
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