By John Catchpole

We have been receiving many requests for Early Bird tickets for Think Parrots Show 2015.  These tickets will be on sale from 14th February 2015 when you can also book your places at any of the FREE masterclasses, which is recommended to guarantee a place.  
 
Our masterclasses are presented by some of the UK's leading experts in veterinary healthcare, diet and nutrition, parrot behaviour and general husbandry.  You will learn more about how best to care for your bird(s), which will then ensure you are able to developed the best and lasting relationships.
 
And Think Parrots 2015 is guaranteed to give you a rewarding and fabulous day out!

By Leslie Moran

Cook one cup of quinoa.  When cooking quinoa, use two cups of water to one cup of grain.  After bringing it to the boil, cover it and cook it at a low simmer for about 15 to 20 minutes, or until the germ separates from the seed.  The cooked germ looks like a tiny pinwheel and should have a slight texture to it like al dente pasta.  A rice cooker can also be used.

Meanwhile, wash and finely chop or grate approximately two cups of mixed raw vegetables.  You can use a combination of fresh raw carrots, beetroot, green beans, peas, broccoli, celery, kale and dandelion greens.

After the cooked quinoa has cooled, mix in the chopped vegetables and lightly toss.  Serve to your birds as is.

When serving yourself, you may want to add some seasoning herbs such as dill, parsley, or garlic powder.  Tamari or soy sauce can also be flavourful.  You can also serve over a bed of red leaf lettuce, and top with your favourite salad dressing.

Photo on left courtesy of Leslie Moran. Photo on right courtesy of Michael Bailey.