Quinoa Fetamorphosis Bowl

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This recipe makes 2 portions but can be factored up to make more.

Ingredients;

  • 150g quinoa dry weight *

  • 1 tsp bullion *

  • Parsley chopped (or other seasonal herbs of your choice)

  • Tuna 1 tin drained * (or fish alternative eg tinned banana blossom)

  • 2 tbsp Olive oil *

  • 2 tbsp lemon juice *

  • 1 tbsp capers *

  • Salt and pepper to taste

  • Seasonal veg (eg beetroot, peppers, carrot, asparagus)

  • Fetamorphosis I Am Nut Ok not cheese 1 block cubed *

Ingredients with marked * are avaliable from Get Loose


Method

  • Cook quinoa in 300ml water with the bullion.

  • Bring to boil and then simmer 15-20 mins on low heat. Let it cool.

  • Mix parsley, lemon juice, capers, olive oil, salt and pepper in a bowl. 

  • Construct dish on plate with quinoa at the bottom, then seasonal veg, tuna (or fish alternative) and fetamorphosis.

  • Finally add dressing. 

Chocolate Peanut Butter Popcorn Bar

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Have you seen our new offerings from The Raw Chocolate Company?

We have currently have Caramel Buttons, Milk Chocolate Buttons and Vanoffee Mulberries. All vegan and organic.

To celebrate we have adapted a recipe from The Raw Chocolate Company to be all Get Loose ingredients. Perfect for a picnic or movie night. 

We have Producer Spotlights on the following companies mentioned in this recipe;

Ingredients:

  • 100g Raw Chocolate Company Caramel Buttons

  • 100g dark chocolate buttons 

  • 80g Carley’s peanut butter, smooth

  • 50g of raw popcorn kernels

  • 3 tbsp sunflower oil

  • 80g of pitted dates finely chopped

Method:

  1. In a microwave-safe bowl, melt the Caramel Buttons in 30-second intervals, stirring in between, until smooth and creamy.

  2. Make popcorn. Add oil and 3 kernels to a large pan, and put on a medium to high heat with the lid on. When the popcorn kernels pop add all the remaining popcorn kernels, and the lid, and take off the heat. Count to 30 seconds and shake the pan. Return to the heat and wait for most of the kernels to finish popping. Remove from the heat and let cool. 

  3. Combine the dates, peanut butter, and melted Caramel Buttons.

  4. Line a shallow dish with parchment paper and transfer the mixture into the dish, pressing it down firmly.

  5. Press the popcorn into the mixture.

  6. Melt the dark chocolate buttons in the microwave in 30-second intervals, stirring in between, until smooth and creamy, and pour over the top.

  7. Place the dish in the refrigerator for at least 2 hours, or until the bars are set.

  8. Cut, serve and enjoy these scrumptious Chocolate Peanut Butter Popcorn Bars!