Contents:

• Introduction

Know how

• What is diabetes?
• The causes of diabetes
• What's wrong with our diet?
• Defeat diabetes with the D-Diet
• Why you should try it

Show-how

• Helpful tips
• Product guide
• One week of diabetes defeating menus

Recipes

• Lentil & Tomato Soup
• Smoky Split Pea Soup
• Spicy Tomato & Two-Potato Soup
• Easy Peasy Noodles
• Rice, Beans 'n' Greens
• Almost Instant Black-eyed Bean Paté
• Accelerated Aubergine & Chickpea Curry
• Smoky Bean & Garlic Paté OR Smoky Bean & Broccoli Paté
• Greek-Style Butterbean & Tomato Stew
• Scrambled Tofu
• Speedy Gonzalez Chilli
• Pancakes
• Moroccan Quinoa Salad
• Butternut Squash with Garlic-Thyme Aduki Beans
• Creamy Bean & Potato Dip
• Easy Quinoa
• Easy Brown Rice
• Reduced-fat Soyannaise
• Sour Crème
• Dressing Down - Lower-Fat Salad Dressings
• Saucy
• Extra! Extra! - Quick Fix Meals for Busy Times

Moroccan Quinoa Salad

• 175g/6oz dried quinoa
• 500ml/just under 1pt hot stock - made with 2 level tsp vegan bouillon powder or follow the packet instructions if using vegan stock cubes
• 2 lemons: zest from 1, juice from 1-2 (do the zesting before halving the lemons!)
• 2 tbsp olive oil
• 2 tbsp fresh orange juice
• 2 tsp ground cumin
• 1 tsp cinnamon
• 1 tsp salt
• ¼ tsp sugar
• 1 tin black beans OR chickpeas
• 1 tin sweet corn, drained (approximately 330g) - use the no-sugar, no-salt variety if possible - or the same weight frozen
• ½ small red onion, thinly sliced
• 1 carton of fresh cherry tomatoes
• 2 tbsp toasted flaked almonds
• Handful of pitted green or black olives (in brine, not oil)

• 4 tbsp finely chopped fresh mint
• 4 tbsp finely chopped fresh coriander

• 1 tbsp plain soya yoghurt per person
• 1 hot wholemeal pitta bread per person
• Harissa paste (optional) on the side - a spicy Middle Eastern condiment.

1 Cook quinoa by dry roasting in a heavybottomed saucepan. Then add the hot stock and cook for 20 minutes, stirring occasionally - add a little more hot water if it starts to stick.


2 While quinoa is cooking, whisk together lemon juice and zest, olive oil, orange juice, cumin, salt and sugar in a small bowl to make the dressing.

3 Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.

4 Drizzle with vinaigrette. Toss to combine

5 Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.

6 Warm pitta bread through about 10 minutes before serving.

7 Serve salad with the pitta bread, a dollop of yoghurt on the top - and a little harissa paste if you like things a little spicy!