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You’re going to love how versatile our brand new Certified Organic Tricolour Quinoa is! Packing in antioxidant goodness from flavonoids and polyphenols, it’s also a source of iron and protein plus a good source of fibre.

With its deliciously mild, nutty flavour, you can enjoy it 3 ways: for breakfast, lunch and dinner! Take a look at our scrumptious recipes so you can start incorporating this tricolour super grain into your life.

tricolour quinoa banana coconut porridge

Breakfast: Banana Coconut Porridge

½ cup Morlife Certified Organic Tricolour Quinoa
½ cup coconut milk
1 tsp Morlife Certified Organic Chia Seeds
1 tsp cinnamon
1 tsp vanilla extract
¼ cup walnuts, roughly chopped
1 banana, sliced

Cook Quinoa on the stove top following packet instructions using 1 cup coconut milk instead of 1 cup water.
Add all ingredients apart from the banana and walnuts into the saucepan.
Once quinoa is cooked, mix in the banana and walnuts then serve.

 

tricolour quinoa saladLunch: 5 Veg Tricolour Quinoa Salad

½ cup Morlife Certified Organic Tricolour Quinoa
½ red onion, diced
1 punnet cherry tomatoes, halved
1 cup baby spinach leaves
½ capsicum, sliced
1 zucchini, sliced
3 tbsp Dijon mustard
3 tbsp honey
6 tbsp lemon juice
6 tbsp olive oil

Cook Quinoa following packet instructions, then allow to cool in the fridge for at least 1 hour.
Place the last 4 ingredients into a jar, close the lid and shake well until dispersed.
In a large bowl, combine quinoa and salad ingredients, and toss to combine.
Pour dressing over the top then toss the salad again to ensure well combined.

 

tricolour quinoa crusted chicken Dinner: Tricolour Quinoa Crusted Chicken with roasted veg

1 cup cooked Morlife Certified Organic Tri Colour Quinoa
4 chicken breasts
1 tsp garlic powder
1 tsp dried basil
1 punnet cherry tomatoes, halved
1 cucumber, chopped
1 zucchini, chopped and grilled
Olive oil

Heat oven to 175°C.
Place potatoes, leeks and carrots onto a lined baking tray and season with salt & pepper and drizzle generously with olive oil. Bake for 40 minutes.
Place quinoa on a lined baking tray, ensure they are evenly spread.
Bake for 10 minutes to allow them to dry out slightly and toast. Remove from oven and allow to cool.
In a small bowl, add the quinoa, garlic, basil and salt and pepper. Mix until completely combined.
In another bowl whisk the egg.
Take 1 chicken breast and coat in the egg , allowing it to drain off as you take it out.
Place that same chicken breast in the quinoa mixture and ensure it is completely covered.
Place it on a lined baking tray and drizzle with olive oil. Repeat this process with the remaining 3 chicken breasts.
Bake in the oven for 15-20 minutes.

Serve with vegetables