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Lentil & Cashew Nut Curry

Prep time: 15 mins
Cook time: 35 mins
Serves 6

This delicious weeknight curry is easy to create for the whole family. You can add chicken if that’s your choice of protein, or leave as-is for a vegetarian option.
Serving with Quinoa’s nutty flavour makes it a tasty alternative to rice or couscous. Quinoa contains phosphorous which helps build strong bones.


500g lean chicken breasts cut in bite-sized chunks (omit if you want a vegetarian curry)
2 tbsp fresh ginger, finely grated
3 cloves garlic, crushed
2 onions, chopped
1 red chilli, chopped
1 cup Alison’s Pantry Natural Cashews Nuts
2 tbsp vegetable oil
1 tbsp ground coriander
1 tsp each turmeric and cumin powder
2 tsp garam masala
1 cup Alison’s Pantry Spilt Red Lentils
4 cups vegetable or chicken stock, as preferred
Salt, to taste
Juice of 1 lemon
Fresh coriander leaves, to garnish
1 cup Alison’s Pantry Quinoa 


  1. If adding chicken, mix in a bowl with the ginger and garlic. Cover and chill until ready to use. Place the onion, chilli and cashew nuts in a blender and process until smooth
  2. Heat oil in a pan. Brown chicken all over then remove to one side. If not adding chicken then cook ginger and garlic in oil for 30 seconds. Add dried spices and fry for 1 minute. Add cashew nut paste; fry gently for 2 minutes, stirring continuously
  3. Return chicken to the pan (if using). Stir in the lentils and stock. Bring to the boil then reduce heat to low, cover the pan and simmer for 20 minutes or until lentils are tender
  4. Cook Quinoa in plenty of boiling water for 10-12 minutes until tender. Drain well in a fine mesh sieve. Season with salt and pepper
  5. Add lemon juice to curry and season with salt. Garnish with coriander. Serve with Quinoa on the side

Download PDF version here: Alisons Pantry Lentil & Cashew Nut Curry




Moroccan Hemp Quinoa Salad

Prep time: 15 mins
Cook time: 35 mins
Serves 6

Enjoy this tasty salad alone or pair with grilled halloumi or fish. It’s perfect to take along to summer BBQs. Serve warm or at room temperature.


1 cup Alison’s Pantry quinoa
2 cups water or vegetable stock
1 medium onion – diced
3 garlic cloves – finely diced
1/2 teaspoon fennel seeds
2 teaspoons ground cumin
1/2 teaspoon garam masala
½ teaspoon smoked paprika
¼ cup Alison’s Pantry hemp seeds
1 x 400g can chickpeas – drained and rinsed well
Zest of 1 lemon
2 medium carrots – peeled and cut using a julienne peeler (can also grate)
Juice of 2 lemons
6 Alison’s Pantry select dates – diced
1/3 cup Alison’s Pantry shelled pistachio nuts – roughly chopped
Large handful fresh parsley – roughly chopped
1 tablespoon fresh thyme leaves
Sea salt and cracked black pepper
Olive oil for sautéing
To serve: sliced avocado, additional hemp seeds, fresh herbs to garnish


Place the quinoa and water (or vegetable stock) in a medium saucepan and bring to a boil. Cook, with a lid ajar for 12-15 minutes until tender and the liquid has been absorbed. Remove from heat. Place the lid on tightly and leave to sit for 5 minutes. Remove lid and set aside until ready to use.


Heat a very generous glug of oil in a sauté pan over medium heat. Add the onion and garlic. Cook gently, without browning, for 5-10 minutes until tender. Add the fennel seeds, cumin, garam masala and smoked paprika. Cook for a further minute, adding additional oil if needed. Add the chickpeas and lemon. Cook for 4 minutes. Add the quinoa and the hemp seeds. Season generously with sea salt and cracked black pepper.


Remove from the heat and leave to cool for 5-10 minutes before adding the carrot, lemon juice, dates, pistachios, parsley and thyme.


Top with the avocado (if using) just prior to serving. Garnish with extra hemp seeds and fresh herbs.


Kelly’s Roasted Portobello’s & Herby Quinoa Balls

Vegetarian friendly
Prep and cook time: 45 minutes
Serves 4 (makes 16-20 balls)

This tasty vegetarian roast dinner is a fun, modern way to approach a traditional concept. The quinoa and walnut balls are a hearty, nutritious (and really delicious) mix of ingredients. It’s way too easy to just keep eating them!

Herby Quinoa & Walnut Balls

1 ½ cups cooked Alison’s Pantry quinoa
¾ cup Alison’s Pantry walnuts, finely chopped
½ cup Alison’s Pantry ground almonds
Large handful fresh parsley, finely chopped
¾ cup finely grated parmesan cheese
3 free range eggs, lightly whisked
Olive oil to drizzle over balls

Roasted Mushrooms

8 large Portobello mushrooms
1 tbsp balsamic vinegar
¼ cup olive oil
1 garlic clove, crushed
1 tsp finely chopped fresh rosemary
Sea salt and cracked black pepper

To serve

Sautéed spinach

Preheat oven to 180 degrees Celsius

Combine all herby quinoa & walnut ball ingredients in a large bowl and use a fork to mash together. Season well with salt and pepper. Shape heaped teaspoons of mixture into rough balls.

Place onto an oven-proof tray lined with baking paper. Brush lightly with olive oil. Bake for 15 minutes.


Whisk together the balsamic vinegar, olive oil, garlic and rosemary.

Place mushrooms stalk-side down on the tray and drizzle or brush the top with the marinade. Turn over so that they are stalk side up and drizzle with the remaining marinade. Bake for 15 minutes.


Place some of the quinoa balls and 2 mushrooms on each plate. Pair with a dollop of creamy hummus and some sautéed spinach.


Leftover quinoa and walnut balls can be stored in an airtight container in the fridge for up to 2 days

Idea’s to make more of the dish

  • Uncooked quinoa and walnut balls can be cooked in boiling vegetable stock for 5 minutes to create a simple, comforting soup. Add baby spinach, any other vegetables you fancy and some fresh herbs.
  • Use the cooked quinoa balls in a wrap with lots of fresh salad to make a speedy and tasty lunch or dinner.


This fresh quinoa salad brings a new excitement to the dinner table, with rich honey soy salmon that pairs so well with creamy avocado and pops of mandarin; we can’t get enough!

Topped with our Sesame seeds.

Click here for the full recipe.




Chicken & Kale SoupChicken & Kale Soup with Quinoa Dumplings
Serves 4-5


  • 1 cup Alison’s Pantry quinoa, cooked
  • 1⁄2 cup Alison’s Pantry ground almonds
  • 1⁄4 cup white rice flour
  • 2 free-range eggs, lightly beaten
  • 1 cup finely grated parmesan
  • Large handful fresh parsley, finely chopped


  • 4 garlic cloves, finely diced
  • 1 medium brown onion, finely diced
  • 1 large carrot, finely diced
  • 1 stalk celery, finely diced
  • 1⁄2 teaspoon fennel seeds
  • 1⁄2 teaspoon dried tarragon
  • Zest of 2 lemons
  • Bunch kale, stems removed and torn into rough pieces
  • 6 cups reduced-salt chicken stock
  • 2 cups water
  • 3 cups shredded roasted chicken meat
  • Sea salt and cracked black pepper

Dumpling Method

  1. Combine ingredients in a large bowl and use a fork to mash together. Season with salt and pepper.
  2. Roll heaped teaspoons of mixture into balls. Place in the fridge for 30–60 minutes to firm.

Soup Method

  1. Heat a generous glug of oil in a large soup pot over a low heat.
  2. Cook the garlic, onion, carrot and celery for 10-15 minutes until the onion is translucent and tender.
  3. Add the fennel seeds, tarragon and lemon zest. Cook for a further 2 minutes. Add the kale and toss well with the vegetables.
  4. Pour in the stock and water. Bring to the boil.
  5. Add the shredded chicken and the dumplings (only as many as you will eat in that sitting – allow 4 per person). Simmer for 8 minutes.

To Serve

Serve with a generous sprinkle of chopped fresh parsley.

Download the PDF version here

Recipe and photography by Kelly Gibney for Alison’s Pantry

Summer Vegetable & Mixed Seed Salad with Chia Dressing

(serves 8)

½ cup Alison’s Pantry Quinoa
300g green beans, trimmed and cut in 1cm lengths
2 cups peas (fresh or frozen)
3 spring onions, finely sliced
2-3 handfuls baby rocket leaves
1 cup cherry tomatoes, halved
1 cup Alison’s Pantry Pumpkin Seeds, toasted
1 cup Alison’s Pantry Sunflower Seeds, toasted
¼ cup Alison’s Pantry Sesame Seeds, toasted
¼ cup each chopped parsley and mint leaves

Chia Seed Dressing:
1 tbsp Alison’s Pantry Chia Seeds
2 tbsp cold water
1 tsp Dijon mustard 1 tsp honey
1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper



  1. Cook quinoa in plenty of boiling water for 15 minutes, or until tender. Drain well and set aside to cool.
  2. Cook beans and peas in boiling, salted water for 1 minute, then drain and cool under cold running water. Chill until ready to use.
  3. Make dressing by combining chia seeds and water in a jar; leave for 5 minutes for seeds to swell. Add remaining ingredients; seal jar and shake well to combine. Adjust seasoning with salt and pepper to taste.
  4. To serve, place quinoa, beans, peas, onions, rocket and tomatoes in a large bowl. Add seeds and herbs. Pour dressing over salad; toss well to coat.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.




Quinoa & Chicken Meatballs in a Tomato Sauce
(Serves 4)quinoa_3302

Gluten-free quinoa is a great addition to these chicken meatballs, as it acts as a binding ingredient helping to hold the meatballs together (in place of the usual breadcrumbs that most recipes use for this purpose) producing lovely light and tender meatballs.


1/2 cup Alison’s Pantry Quinoa, plus extra to serve
400g chicken mince
1 small onion, grated
2 garlic cloves, crushed
1/4 tsp dried chilli flakes
1/4 cup chopped parsley, plus more for garnish
1 medium courgette, grated
Salt and freshly ground black pepper
1/3 cup Alison’s Pantry Pinenuts, toasted, to garnish

Tomato sauce
2 tbsp olive oil
1 small onion, finely diced
500ml tomato puree



  1. Place quinoa in a fine sieve and rinse under cold running water for 1 minute. Cook rinsed quinoa in a pot of boiling water for 12-15 minutes until tender to the bite. Drain well and set aside to cool.
  2. Preheat oven to 200°C. In a large bowl, place chicken, quinoa, onion, garlic, chilli and parsley. Squeeze excess moisture from grated courgette; add courgette to the bowl. Season with salt and pepper and mix well to combine.
  3. With damp hands (to stop the mixture sticking), take one tablespoon of mixture and roll into a ball. Repeat until you have 24. Place meatballs on a baking tray lined with baking paper, leaving space between them. Bake for 20 minutes until lightly browned and firm.
  4. At the same time, heat oil in a saucepan. Add onion and cook over a medium heat for 5 minutes. Add tomato puree and simmer for 10 minutes. Taste and adjust seasoning with salt and pepper.
  5. Once meatballs are cooked, transfer them to the tomato sauce and gently stir to coat. Scatter with parsley and pine nuts and serve with extra cooked quinoa or pasta, and vegetables or a green salad, as preferred.

Tip: Make sure you use a fine sieve to rinse the quinoa otherwise the tiny grains of quinoa will fall through the coarse holes in the sieve and be lost down the sink.

Download the full recipe here

This recipe was created by Julie Le Clerc for Alison’s Pantry




Quinoa & Mushroom Pilaf

Prep time: 5 minutes
Cook time: 25 minutes
Serves 3-4

1 tablespoon Manuka honey
2-3 garlic cloves, minced
Juice of 1 lemon
1/2 red chilli, de-seeded and chopped finely
1 teaspoon tamari (or good quality soy sauce)
8 button mushrooms, sliced
1 cup Alison’s Pantry Quinoa
2 cups water
1 tablespoon olive oil
1 brown onion, diced
1 head broccoli, chopped into small pieces
1/3 cup Alison’s Pantry Pinenuts
Salt and pepper


  1. In a bowl whisk together honey, garlic, lemon juice, chilli, tamari, a pinch of salt and a couple of good grinds of pepper. Add mushrooms and coat with mixture. Cover and place in the fridge for 15 minutes.
  2. Rinse quinoa under cold water. In a pot add water and quinoa, cover and bring to a boil. Reduce heat and simmer for 15 – 20 minutes or until liquid is absorbed and the quinoa is tender. Set aside.
  3. Heat olive oil in a pan and sauté onion for 2 minutes. Take mushrooms out of the fridge and add into pan with the liquid. Cook mushrooms and then add in broccoli, pinenuts, stir through quinoa and cook for a further 5 minutes. Season with salt and pepper to taste.


This recipe was created by Julia & Libby for Alison’s Pantry

Download PDF version here: alisons-pantry-quinoa-mushroom-pilaf




Quinoa Mexican Bowl

Nutritious, filling and full of beautiful colour and flavour. A weeknight meal that will please the whole family.
Serves 4

Quinoa & black beans
2 cups of cooked Alison’s Pantry Quinoa (3/4 cup uncooked will yield just over 2 cups cooked)
1 x 400 gram can of black beans in brine (drained and rinsed well)
¼ onion,  finely diced
1 garlic clove,  finely diced
1 ½ teaspoons ground cumin
½ teaspoon hot smoked paprika
2 tablespoons oil for sautéing
¼ cup of water

Avocado Salsa
1 cup sweetcorn kernels
1 avocado, removed from skin and cut into cubes
1 capsicum, core discarded and cut into small cubes
1 spring onion, finely sliced
1 large handful fresh coriander, roughly chopped
juice of two limes
Sea salt and cracked black pepper for seasoning

½ cup Alison’s Pantry Pumpkin Seeds
Dried chilli flakes (optional)
Additional fresh herbs

Heat oil in a frypan over a medium heat. Add the onion and garlic, cook until tender and translucent. Add the black beans, cumin, paprika and water. Cook for five minutes, stirring frequently. Add a little more water if the beans start to stick. Add the quinoa and heat through. Season generously with salt and pepper.

Combine all salad ingredients in a bowl. Toss and ensure the avocado is well coated in lime juice. Add sea salt and cracked black pepper to taste.

Divide the quinoa and black beans between four bowls. Pile the avocado salsa on top. To serve garnish with pumpkin seeds, dried chilli flakes (if using) and the additional herbs.

Leftover quinoa will keep in the fridge for up to three days. Leftover salsa can up stored in an airtight container in the fridge for 24 hours.

Download PDF version here: Alisons Pantry Quinoa Mexican Bowl

This recipe was created by Kelly Gibney for Alison’s Pantry




Quinoa & Beetroot Salad with Sesame DressingQuinoaBeet_5790

1 cup Alison’s Pantry quinoa
500g beetroot, peeled
1/4 cup apple cider vinegar
3 tbsp Alison’s Pantry sesame seeds, toasted
2 tbsp sesame oil
Salt and freshly ground black pepper
3 spring onions, chopped
1/4 cup chopped fresh mint
1/4 cup Alison’s Pantry pumpkin seeds
1/4 cup Alison’s Pantry sunflower seeds
1/2 cup Alison’s Pantry walnuts, roughly chopped


  1. Rinse quinoa well under cold running water then cook in boiling water for 12 minutes or until tender. Drain well and set aside to cool.
  2. Coarsely grate beetroot – using a food processor is a fuss-free way to do this but a hand-held grater is absolutely fine.
  3. In a small bowl, combine vinegar, oil and sesame seeds to make a dressing. Season well with salt and pepper.
  4. Place cooled quinoa, beetroot and spring onion in a large bowl. Pour over dressing and toss well to combine. Serve sprinkled with mint, seeds and nuts.

Download PDF version here: Alisons Pantry Quinoa & Beetroot Salad with Sesame Dressing





Quinoa, Cashew, Broccoli & Feta Bake
QuinoaBake_6068Serves 4

1 cup Alison’s Pantry whole raw cashew nuts
2 cloves garlic, crushed
1 cup vegetable stock
1 cup Alison’s Pantry quinoa, rinsed and drained
1 head broccoli, cut into florets
2 large carrots, peeled and thickly sliced
Salt and pepper
¼ cup chopped fresh parsley
4 small tomatoes, sliced
75gm feta cheese, crumbled

  1. Place cashews in a bowl, cover with cold water and leave to soak for 2 hours to soften. Drain cashews and puree in a blender with the garlic and stock
  2. Place the quinoa and 2 cups water in a saucepan. Bring to the boil then simmer gently for 15 minutes or until the water is absorbed and the quinoa is fluffy. Transfer quinoa to a large mixing bowl
  3. While the quinoa is cooking, steam the vegetables for 10 minutes or until just tender. Add to the bowl with the quinoa. Pour over the cashew nut puree. Season with salt and pepper and stir through the parsley
  4. Pour into a lightly oiled baking dish. Scatter with feta and top with slices of tomato. Bake at 190°C for 25 minutes or until golden brown.

Tip: Buy a sieve with a very fine mesh for draining quinoa, so that it holds the fine grains and you don’t lose any.

Download the PDF version here: Alisons Pantry Quinoa, Cashew, Broccoli and Feta Bake




Steak and Quinoa Salad
Serves 6

600g your favourite cut of steak (eg; eyefillet, rump, sirloin) trimmed of fat and sinew
2 cloves garlic, crushed
3 tablespoons, plus 50ml, extra virgin olive oil
1 cup Alison’s Pantry Quinoa, rinsed and well drained
2 avocados, peeled, stoned and diced 3cm
1 roasted red capsicum, thinly sliced
6 Alison’s Pantry Dried Figs, slicedSteak and Quinoa
½ cup Alison’s Pantry Brazil Nuts, chopped
3 tomatoes, cut into thin wedges
2 tablespoons red wine vinegar
¼ cup Alison’s Pantry Pumpkin Seeds, toasted
Parsley leaves for serving



  1. Put the steak into a bowl and add the garlic and the 3 tablespoons of oil.
  2. Season with salt and freshly ground black pepper and mix well.Reserve.
  3. Put the quinoa into a saucepan and add 1½ cups of water.
  4. Bring to the boil, cover, place on your stove’s smallest element, turn the heat down to the lowest setting and cook without uncovering for any reason for 20 minutes.
  5. Remove from the heat and let stand, without uncovering, for 5 minutes.
  6. Uncover and fluff up with a fork. Allow to cool.
  7. Meanwhile, panfry or barbecue the steak the way you like it.
  8. Remove from the heat and rest for 5 minutes in a warm place.
  9. Put the quinoa, avocados, capsicum, figs, brazil nuts and tomatoes in a large shallow serving bowl.
  10. Thinly slice the steak across the grain of the meat and place on top of everything.
  11. Mix the vinegar and the 75ml of oil, taste and season.
  12. Drizzle this over the steak.
  13. Sprinkle the pumpkin seeds and parsley on top and serve.


Recipe from Ray McVinnie for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Steak and Quinoa Salad




Quinoa SaladQuinoa Salad

1 1/4 cup Alison’s Pantry Quinoa 
1/2 cup Alison’s Pantry roast unsalted almonds – chopped (or lightly toasted Pinenuts)
2 sticks of celery finely chopped
1 small red onion finely chopped
1 capsicum finely chopped (or sliced snowpeas)
Alison’s Pantry Cranberries snipped into pieces

1 tsp ground coriander
1 tsp ground cumin
3 tsp lemon juice
1/3 tsp paprika
2 – 3 Tbsp white wine vinegar

Add Quinoa to 2 cups of water in pot – bring to the boil and cook for 10 minutes – without lid. Take off element and place a lid on pot and allow to sit for 5 – 10 minutes then fluff with a fork – let cool.

Add all other ingredients and toss through with the dressing – salt and pepper to taste.

Quinoa is unusually high in protein for a plant food, it is a “complete protein” as it provides 8 essential amino acid.

Download the PDF version here: Quinoa Salad