Firecracker Quinoa


I see lots of recipes claiming to make ‘quinoa’ edible and I’m a little mystified as to why it’s seen as such a tasteless ingredient. I find it absorbs flavours well and is adaptable to whatever I need it for, from a replacement to starchy white rice with our gorgeous Chilli on a cold day, to a tasty side to accompany our Warming Autumn Salad.

As it also stays delicious for a few days after cooking, I decided to come up with a recipe that could be made up on a Sunday at your leisure, and taken to work for a couple of days in a row to save time yet, still have something yummy to look forward to in your lunch break. I hope you enjoy this recipe, get in touch if you give it a go and let me know what you think!

Firecracker Quinoa
4-6 servings depending on portion size

210g quinoa
1 cauliflower, broken up into small florets
1 tsp smoked paprika
1 tsp chilli powder
1 tsp raw honey/maple syrup
1 bunch spring onions, finely chopped
1 thumb sized piece of ginger, minced
1 tbsp tamari or soy sauce
2 tbsp olive oil
2 tsp marigold swiss vegetable boullion powder
1 bunch coriander, finely chopped
1 garlic clove, minced
2/3 cup olive oil
Juice and zest of 2 limes (one lime is for the quinoa and the other for the dressing)
1 tsp raw honey/maple syrup
1 red pepper, diced
1/2 cucumber, diced
1 tbsp chilli flakes

  1. Pre-heat oven to gas mark 6/180 degrees, toss the cauliflower florets in 1 tbsp olive oil, 1 tsp honey and the paprika and chilli powder until fully coated. Season well then spread out on a baking tray and bake for 20 minutes until tender and starting to crisp. Remove from oven and leave to cool.
  2. Whilst the cauliflower is cooking, cook your quinoa following this recipe substituting the lemon for lime and make the dressing and spring onions (see below)
  3. On a low medium heat, put 1 tbsp oil into a small saucepan and add the spring onions and ginger. You want them to soften and start melting together, this can take up to 20 minutes. Once they are softened and turning almost paste like, add the 1 tbsp soy sauce. Leave to sizzle for 1 minute then remove from heat.
  4. Make the dressing by putting the 2/3 cup olive oil in a jar with the coriander, garlic clove, zest and juice of one lime and 1 tsp honey. Put the lid on and give it a really good shake then leave while you organise the rest of the dish so the oil can soak up all the flavours.
  5. Assemble the dish by putting the cooked quinoa in a large bowl and stirring in the peppers, cucumber, cauliflower and spring onion mixture until well dispersed. Give the dressing a final shake and pour over the quinoa and give it another good stir. Scatter over the chilli flakes.
  6. Either serve immediately or this will keep in the fridge for up to 3 days.


Helen x