• 1 cup HCW Quinoa (uncooked)
• 1 ½ cups roasted butternut(cubes)
• 1 cup HCW Cranberries
• 1 cup pecan nuts, chopped
• 125g HCW Ultimate Seed Mix (toasted)

1. Bring 1 cup quinoa to the boil with 2 cups water. Cover and simmer for approx. 15 minutes.
2. Allow to cool completely, and then combine with the rest of the ingredients. Season to taste.
3. Can also be served warm.
   (Serves 4 - 6)
   

• Quinoa, white
• Quinoa, red
• Quinoa, red & white
• Cranberries
• Cranberries, sweetened
• Ultimate Seed Mix 250g
• Ultimate Seed Mix 500g

• 1 cup HCW Quinoa (uncooked)
• 2 tsp curry powder
• 2 cups shredded carrots
• ½ cup HCW Cranberries
• 3 tsp lemon juice
• 1 ½ cups HCW Chickpeas (cooked)
• ¼ cup onion (chopped)
• 1 cup low fat plain yoghurt
• ¼ tsp ground cumin

1. Combine cooked, cooled quinoa with the rest of the ingredients. Season to taste. (Serves 4 – 6)

• Quinoa, white
• Quinoa, red
• Quinoa, red & white
• Cranberries
• Cranberries, sweetened

• 1 cup HCW Organic Brown Short-Grain Rice   
• 1 cup HCW Dehusked Buckwheat
• 2 leeks, thinly sliced
• 1 red pepper, sliced
• ½ cup chopped HCW Cranberries
• ½ cup toasted cashew nuts
• 3 spring onions, chopped
• ¼ cup chopped parsley

Dressing:

• 2 garlic cloves, crushed
• ¼ cup olive oil
• Juice and zest of 1 lemon
• Juice and zest of ½ orange
• Salt and freshly ground pepper, to taste

1. Cook the rice and buckwheat separately and allow to cool.
2. Mix the rice and buckwheat together in a large bowl.
3. Stir-fry the red pepper and leeks in a little oil until tender.
4. Stir into the cooked grain.
5. Stir in the remaining ingredients.
6. Mix the dressing ingredients together well and stir into the rice salad.
7. Cover and refrigerate for 24 hours.
8. Can be served warm or cold

• Buckwheat, dehusked
• Rice, brown, short-grain, organic
• Cranberries
• Cranberries, sweetened