Modern cooking with ancient grains & seeds

Cooking with quinoa is a lot easier than you think. Pronounced 'keen-wah', this gluten-free, vegan and vegetarian-friendly ancient grain packs a nutritional punch while hitting the right family-friendly flavour notes. Use it as a substitute for couscous, bulgur or rice in pilafs, soups, salads and side dishes.

Here are some of our favourite recipes: 

SWEET POTATO AND RED QUINOA BURGERS WITH CARAMELISED FENNEL AND ONION AND DILL AÏOLI
MOROCCAN RED-AND-WHITE QUINOA SALAD WITH BEETROOT PICKLE DRESSING
ITALIAN-STYLE QUINOA & VEGETABLE SOUP

One of the earliest cultivated grains, barley was a staple food in ancient Egypt, Greece and Rome. Also used for malt in beer and whisky, today it's used in everything from soups, casseroles and pilafs. Versatile with a nutty flavour and chewy pasta-like consistency, it's a delicious substitute for couscous or rice.

Here are some of our favourite barley recipes:

MEDITERRANEAN PRAWNS WITH RED SPECKLED BEAN AND BARLEY SALAD
BRAISED CHICKEN WITH ROOT VEGETABLES ON BARLEY PILAF

Ch-ch-ch chia! Cultivated as a staple food by ancient Aztecs and Mayans, these tiny gems are a super nutritional and culinary wonder that enhance just about every dish they’ve ever met. Give it a go with these more-ish recipes: 

CHIA VANILLA PUDDING WITH FRESH RASPBERRIES
COCONUT-CHIA SEED PUDDING WITH SLOW-ROASTED STRAWBERRIES AND WHITE CHOCOLATE YOGHURT
BLUEBERRY CHIA SMOOTHIE
GLUTEN-FREE "VICTORIA SPONGE" WITH RASPBERRY CHIA JAM

Earthy with a slightly nutty flavour, this ancient grain is a distant cousin of wheat and is growing in popularity as a versatile whole grain. Enjoy it as an alternative to rice, use it in soups and pilafs or grind it to make bread. Try these delicious recipes:

SPELT BREAD WITH BEETROOT HUMMUS
TUNA AND SPELT SALAD
GRILLED FISH WITH GREEN SPELT SALAD
ORGANIC BABY LEAF SALAD WITH PICKLED ROMANESCO, SPELT AND ROASTED WALNUTS