Salad with quinoa, oranges and soft cheese


(2 portions)

3 cups of Spinach or curly lettuce

a handful of raisins

3-4 tbsp cooked quinoa

2 oranges

1 Slice of Manouri cheese (Greek cheese)

2 tbsp olive oil

1 tsp honey



1.Add the leafy vegetables in a salad bowl. Top with raisins and quinoa.

2.Peel an orange and cut it into slices. Place it in your salad.
In a non-stick pan place the manouri cheese and bake it slightly until it gains a golden color. When it’s done place it in your salad bowl.

3.Squeeze the juice from the second orange, add olive oil and honey and stir it until it becomes homogenous. Drizzle your salad with the sauce.




Veggie Burgers with mustard


1 cup of chickpeas or white beansveggie_burgers

1 small boiled potato

2 grated carrots

1 grated zucchini

1 large onion, chopped

1-2 tbsp chopped parsley

1 tbsp mustard

2 eggs

1 / 2 cup breadcrumbs

Salt / pepper

2 tbsp soy sauce




1.Melt the pulses with a multi and then pour into a bowl. Add the boiled potatoes to the bowl and mash while stirring the potatoes with the mashed legumes until they form a uniform mix.

2.Add the grated carrots, the grated zucchini, the parsley and the onion and stir.

3.Add the 2 eggs, the bread crumbs, the soy sauce, some salt and pepper. When the mixture is ready, mold into 4 patties and place on grill until golden on both sides.








Quinoa with Peppers and Mushrooms


1 tbsp Olive oil or fry light

1 small onion, chopped

½ red pepper, cut into squares

½ yellow pepper, cut into squares

4 large sliced mushrooms

200g quinoa

2 cups vegetable broth

3 tbsp. Tomato juice

¼ tsp. Black pepper

½ tsp. Salt

½ tsp thyme




1. Lightly fry the onion in the olive oil. Add the peppers and mushrooms. Mix for about 3-4 minutes.

2. Wash the quinoa under running water, and add it to the pot. Stir for about two minutes and then add the broth, tomato juice, salt, pepper and thyme. Lower heat and simmer the quinoa for about 15 minutes to absorb all the liquid.

3. Remove the pan from the heat and leave the lid closed for 10 minutes before serving.









Chick peas with potatoes and spinach



240 g chick peas, cooked

2 tbsp. Olive oil

1 small onion, chopped

1 medium potato, diced

3 tbsp. Tomato juice

½ cup. Vegetable broth

½ tsp. Cumin

½ tsp. Salt

¼ tsp. Black pepper

6 spinach leaves, coarsely chopped


1. In a deep pot sauté the onion in olive oil.

2. Add the potatoes and cook until the edges acquire a golden color.

3. Next, add the tomato juice, broth, cumin, salt and pepper.

4. Add the cooked peas and the spinach. Lower the heat and let it simmer for about 30 minutes or until sauce thickens.