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Healthy Quinoa Recipes | RaboMark

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Enjoy healthy quinoa recipes selected by RaboMark (English).
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Healthy Quinoa Recipes | RaboMark

  1. 1. 1 QUINOA RECIPES
  2. 2. Quinoa Quinoa, originates from Latin America, was used by ancient Inca empires thousands of years ago and has been becoming popular in Europe and North America in recent years as a super food. The outstanding features of Quinoa are a complete source of protein containing all 9 essential amino acids and gluten-free, which make it widely popular among health conscious people and vegans. In addition, quinoa contains abundant fiber content, minerals such as calcium, iron, zinc and omega-3 fatty acid, and has been proved to reduce the risk of heart disease and help weight loss RaboMark's quinoa is 100% whole grain which does not contain additives, not genetically modified (Non-GMO), and not blended with conventional quinoa. Our product meets the Organic Food Standards of the Europe Department of Agriculture (EC 834/2007), and preliminary treated (the bitter coat saponin removed and ready for cooking) 3 easy steps to cook quinoa with a rice cooker Step 1: Rinse under water to remove its bitter saponin coat Step 2: Double the amount of water (2 cups of water for 1 cup of quinoa) Step 3: put everything in your rice cooker and turn it on (use the rice cooking function if yours have more than one function)http://diemmach.com
  3. 3. 3 About Quinoa A gluten free food, declared by the FAO as crop of the future Health benefits Sacred foods of the Incas and is called mother of all grains From the Andes, South America at regions over 2000m height Nutrition Complete protein source with 9 essentials amino acids Alternative for meats, suitable for vegetarians, health conscious people 30% less than white rice 33% less than instant oat 45% less than fried fries Helps weight loss, lowers cholesterol, blood sugar Rich in minerals, acid folic, thiamin, riboflavin, vitamin B6, antioxidants Lowers the risk of diabetes, heart disease, cancer E B6 B1 Fe CaB2 B9 B3 Low GI
  4. 4. How to cook quinoa by chef Jamie Oliver 1. Rinse the quinoa under cold running water to remove its bitter flavour. Rabomark’s quinoa was pre-treated to remove the bitter saponin coating so excessive rinsing is not needed 2. Tip into a pan and add double the amount of water. Add salt or other spices like a clove of smashed garlic, a sprig of fresh rosemary, or a dash of black pepper to enhance flavour (optional) 3. Place over a medium heat and bring to the boil 4. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed 5. Fluff it up with a fork, then eat with other foods
  5. 5. 10 minutes Preparation 6 servings Yield 25 minutes Cooking Quinoa (300 g) Parsley leaves (5 g) Coriander (40 g) Mint leaves (20 g) Spring onion (40 g) Tomatoes (500 g) 2 Lemon Olive oil, 1 cup Salt Pepper Instruction Ingredients 1. Rinse the quinoa to remove the bitter taste and cook it in abundant salted water until well cook. 2. Cut the tomatoes and spring onion. 3. Chop the parsley, mint and coriander. 4. Mix all the ingredients. 5. Season with lemon juice, olive oil, salt and pepper. Quinoa tabbouleh by chef Juliana López
  6. 6. 10 minutes Preparation 4 servings Yield 25 minutes Cooking Quinoa (200 g) Flaked almonds (50g) ½ cucumber large Cherry tomatoes, halved (125g) Raisins (50g) 4 spring onion Mint leaves 1 lime juice Olive oil Salt and black pepper Instruction Ingredients 1. Cook the quinoa and let it cool. 2. Toast the almonds in a dry frying pan until golden and place in a salad bowl 3. Peel the skin off the cucumber so it looks stripy. Cut it in half lengthways, then spoon out and discard the seeds. Chop the cucumber into half moon slices and add to the salad bowl. 4. Trim and finely chop the spring onions. 5. Add the tomatoes, raisins, spring onions and half the mint to the bowl. Then add the cooked quinoa and mix everything together. Season well with salt and pepper. Dress the salad with the lime juice and a good drizzle of olive oil. 6. Taste and adjust the seasoning as necessary. Garnish with the remaining mint leaves and serve Quinoa salad by chef Gordon Ramsay, Gordon Ramsay Restaurant (Michelin 3 star restaurant)
  7. 7. 10 minutes Preparation 4 servings Yield 25 minutes Cooking Quinoa (250 g) 2 cup of water (500ml) Strawberries Cherries Small strawberries Acacia flowers Thyme flower Purple coloured flowers Spring onion (50g) Red pepper (50g) Green pepper (50g) Olive oil (140g) Lemon juice (30g) Salt and pepper Instruction Ingredients 1. Cut all the vegetables into very small cubes (brunoise). Set aside. 2. Cook the quinoa for 12 minutes in the water. Cool and mix with the chopped vegetables. Set aside. 3. Mix the olive oil with the lemon juice to make vinaigrette. Season with salt and pepper 4. To serve, dress the quinoa with the lemon vinaigrette. Place the quinoa on a plate, add the small strawberries, the larger strawberries cut in half and the sliced cherries. Finally decorate the salad with the purple flowers. Quinoa salad with red fruits by Joan Roca, El Celler de Can Roca (Michelin 3 star restaurant)
  8. 8. Quinoa 1 cup (172 g) Salt, ½ tsp Cucumber, 1 cup (150 g) Tomatoes (450 g) Olive oil (140 ml) Crumbled feta cheese, 1/3 cup (33 g) Chopped red onion, ¼ cup (40 g) Instruction Ingredients 1. Rinse the quinoa to remove the bitter taste and cook it in abundant salted water until well cook. 2. Meanwhile, combine cucumber, drained tomatoes, olives, cheese and onion in large bowl; set aside. 3. Spread cooked quinoa in baking dish. Cool slightly in refrigerator for 5’. Add quinoa to vegetable mixture; toss gently to combine. Serve immediately or refrigerate until cold. 10 minutes Preparation 6 servings Yield 30 minutes Cooking Mediterranean quinoa salad
  9. 9. Salt and pepper Quinoa penne (450g) Butternut squash (680g) Olive oil 1 cup packed mix herbs, such as cilantro, basil, parsley Grated pecorino-romano, ½ cup Toasted pepitas (pumpkin seeds), 1/3 cup 2 chili peppers, seeded 2 cloves garlic, crushed 1 lime, juiced Instruction Ingredients 1. Preheat the oven to 230˚C. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. 2. While the pasta is working, on a baking sheet, drizzle the squash with olive oil and season with salt, pepper and grated nutmeg. Roast until tender and charred at the edges, about 18 minutes. 3. Meanwhile, using a food processor, pulse 1/3 cup olive oil, the herbs, cheese, pepitas, chilies, garlic and lime juice. Season with salt and pepper. 4. Add the pesto, reserved pasta cooking water and squash to the drained pasta. Toss gently and serve. 30 minutes Preparation 4 servings Yield 20 minutes Cooking Pepita Pesto Pasta with Roasted Squash by chef Rachael Ray
  10. 10. Quinoa (240g) Olive oil, 3 tbsps. Baby onions (50g), peeled but left whole Purple turnip (100g) Capers (20g) 1cm piece of fresh root ginger Handful of coriander and flat leaf parsley Salt and black pepper Handful of borage flowers Young herbs, to garnish Instruction Ingredients 1. Cook the quinoa. 2. Trim, peel and thinly slice the turnip. Peel and grate the ginger. Chop the parsley. 3. Heat 1 tablespoon of the olive oil in a sauté pan and sauté the quinoa for 5 minutes. Set aside. 4. Heat another 1 tablespoon olive oil in a separate pan and sauté the onions until golden. Add the kohlrabi and capers. 5. Add the remaining tablespoon of olive oil to the first pan and sauté the grated ginger for 20 seconds. Add the sautéed quinoa and vegetables, and season with salt and pepper to taste, then stir in the chopped herbs. Serve garnished with the borage flowers and young herbs. 10 minutes Preparation 4 servings Yield 25 minutes Cooking Quinoa, turnip and pearl onions by chef Virgilio Martinez, Central (Michelin 3 star restaurant)
  11. 11. Quinoa (200g) Olive oil 1 pinch of sugar 2 chili peppers 1 ripe tomato 2 spring onions 1 tin of black beans (400g) Ripe cherry tomatoes (200g) White wine vinegar, 2 tbsps ½ a bunch of fresh mint 1 pinch of cumin seeds ½ a bunch of fresh coriander Instruction Ingredients 15 minutes Preparation 6 servings Yield 30 minutes Cooking South American-style brunch by Jamie Oliver 1. Cook the quinoa. Trim and finely slice the chilies and the spring onions, slice the tomato, quarter the cherry tomatoes 2. Fry the cumin seeds for around 30 seconds. Drain and add the beans and a pinch of salt. Cook for 5 to 8 minutes, or until crisp all over, then put into a bowl. 3. Put the chilies into a bowl with the vinegar, sugar and salt. 4. Drizzle a little olive oil and the lemon juice over the cooked quinoa and season lightly. Put on a platter to cool slightly. 5. Fry the eggs and layer the fried eggs on top of quinoa and spoon over the crispy beans. 6. Destone the avocado and scoop out the flesh. Scatter the tomatoes, spring onions and chilies on top, then drizzle over a little of the pickling juice. 7. Pick and chop the mint and coriander leaves, sprinkle on top, then add a drizzle of olive oil and serve with hot chili sauce. 6 large eggs ½ a lemon 1 ripe avocado Hot chili sauce
  12. 12. 4 chicken thighs (800 g) Lemon juice, 1 tbsp Runny honey, 2 tbsp ( 30 ml) Dried rosemary, 1 tsp (5 g) Salt and freshly ground black pepper Quinoa (150 g) Olve oil, 2 tbsp (30 ml) 1 red onion, chopped (50 g) 2 orange, red pepper, deseeded and chopped 4 spring onion, chopped Instruction Ingredients 1. Preheat the oven to 200°C. Place the chicken thighs in a roasting tin. Mix together the lemon juice, honey and rosemary and brush all over the skin. Roast the chicken for 35-40’ until cooked through with a golden and crisp skin. 2. Rinse the quinoa under cold water. Drain then place in a pan with 400ml of cold water and bring to the boil. Cover and simmer gently for 15-20’ until all the liquid has been absorbed and the germ has separated from the seed. 3. Heat the olive oil in a frying pan, fry the onion and peppers for 4-5’ until soften. Stir into the quinoa with the spring onions and season well with salt and freshly ground black pepper. Serve with the roast chicken thighs. 15 minutes Preparation 4 servings Yield 60 minutes Cooking Honey roast chicken thighs with quinoa
  13. 13. Quinoa, ¾ cup 4 chicken breasts Dijon mustard, ¼ cup Fresh thyme Pepper Olive oil Instruction Ingredients 1. Preheat the oven to 150˚C 2. Cook the quinoa. Spread the quinoa on a parchment lined baking sheet, baked 25 to 30 minutes until lightly toasted. Let cool then transfer to a bowl, breaking up any clumps. Discard the parchment; reserve the baking sheet. 3. Increase the oven to 220˚C. In a large bowl, combine the chicken, mustard and thyme; season with pepper. Mix with a rubber spatula to coat. Place a rack on the reserved baking sheet. Dip the chicken in the quinoa, coating well on both sides, then place on the rack. 4. Spritz the chicken with cooking spray; bake until just cooked through, 15 to 20 minutes. Sprinkle with thyme. 20 minutes Preparation 4 servings Yield 50 minutes Cooking Quinoa-crusted chicken by chef Rachael Ray
  14. 14. Quinoa (160g) 2 lemons 2 courgettes 1 bunch of mixed soft herbs, such as dill, parsley, basil 1 bulb of fennel 4 tablespoons yoghurt Olive oil 4 salmon fillets , skin on, scaled and pin-boned Instruction Ingredients 1. Cook the quinoa then squeeze over the juice of half a lemon. Season with salt and black pepper, set aside. 2. Preheat a griddle pan to high. Slice the courgettes lengthways into thin strips. Griddle the courgette strips for 2 minutes each side, put aside on a plate. Set the griddle to medium. 3. Slice the fennel into thin strips with a speed-peeler, place in a bowl and squeeze over the juice of half a lemon. Finely chop the herb leaves, stir through the quinoa and season. 4. Squeeze 1 lemon into a small bowl, add the yoghurt and 2 tablespoons of oil, stir to combine. Add salt and pepper. 5. Season and rub a little oil all over the salmon fillets, cook on the hot griddle for 3 to 4 minutes each side, or until cooked. 6. Pile the quinoa on a plate. Arrange the griddled courgette and lemony fennel on top, along with the salmon. Dot over the dressing, scatter over the remaining herbs. Serve. 20 minutes Preparation 4 servings Yield 30 minutes Cooking Griddled salmon with herby quinoa by chef Jamie Oliver
  15. 15. Quinoa (300g) ½ lemon Ripe tomatoes (800g) 1 fresh red chilli Olive oil 1 tablespoon balsamic vinegar 4 x 200g whole mackerel, scaled and gutted 1 heaped teaspoon ground coriander 2 sprigs fresh rosemary 2 cloves of garlic 2 heaped tablespoons yoghurt 2 heaped teaspoons jarred grated horseradish A couple of sprigs of basil Instruction Ingredients 1. Cook the quinoa. On greaseproof paper, score the mackerel on both sides at 2cm intervals down to the bone. Rub all over with salt, pepper and the ground coriander, then put into a large pre-heated frying pan with 1 tablespoon of olive oil. 2. Slice the tomatoes and arrange on a large board, then finely slice and sprinkle over the chilli. Strip the rosemary leaves over the fish, then crush and add the whole garlic cloves. Turn the fish when golden (4 to 5 minutes on each side). 3. Squeeze the lemon juice over the cooked quinoa, then spoon the quinoa into the centre of the tomatoes. Drizzle with the olive oil and balsamic, and salt and pepper. Lay the crispy fish on top. Mix the yoghurt and horseradish together and dollop it over the fish. Pick over the basil leaves and serve. 10 minutes Preparation 4 servings Yield 15 minutes Cooking Mackerel with quinoa salad by Jamie Oliver
  16. 16. 1 octopus, cleaned (without the head) Quinoa (240g) Olive oil, 4 tbsps ½ white onion, diced 2 small garlic cloves, chopped Parmesan cheese, freshly grated (50g) Peruvian black Botija olives (180g) Salt and black pepper Borage flowers, to garnish Instruction Ingredients 1. Fill a large saucepan with water and bring to the boil over a high heat. Meanwhile, place the octopus in a large bowl and rinse under cold running water until the water in the bowl is clear and the octopus skin feels clean, with no traces of grit. Cut the tentacles from the body. 2. When the water is at a rolling boil, add the tentacles, stirring gently – they will curl up. Reduce the heat to a gentle simmer, place the lid on top but partially open and cook for 1 hour. Then turn the heat off, cover the pan tightly with the lid and leave to stand for a further hour. 3. Carefully transfer the tentacles to a baking paper-lined baking sheet, cover and refrigerate for a minimum of 3 hours. 4. Cook the quinoa. 180 minutes Preparation 4 servings Yield 80 minutes Cooking Octopus with quinoa and olive by chef Virgilio Martinez, Central (Michelin 3 star restaurant)
  17. 17. 1 octopus, cleaned (without the head) Quinoa (240g) Olive oil, 4 tbsps ½ white onion, diced 2 small garlic cloves, chopped Parmesan cheese, freshly grated (50g) Peruvian black Botija olives (180g) Salt and black pepper Borage flowers, to garnish Instruction Ingredients 5. Heat the 2 tablespoons olive oil in a separate saucepan over a medium-high heat and sauté the onion and garlic until transparent. Add the cooked quinoa gradually, stirring constantly. Season to taste with salt and pepper. 6. Add the Parmesan, stirring until it has melted and mixed in completely. Keep warm. 7. Heat a sauté pan until hot, add the 2 teaspoons olive oil and cook the tentacles until the skin is slightly charred. Keep warm. 8. Place the olives in a blender and blend for 3 minutes, then pass the olive purée through a sieve and set aside until you are ready to garnish the dish. 180 minutes Preparation 4 servings Yield 80 minutes Cooking Octopus with quinoa and olive by chef Virgilio Martinez, Central (Michelin 3 star restaurant)
  18. 18. Quinoa, 1 cup (172 g) Olive oil, 2 tsp (10 ml) 1 small red onion (50 g) ½ red capsicum, diced (25 g) 1 carrot, diced (450 g) Button mushrooms, sliced (125 g) 1 zucchini, diced (800 g) 1 garlic clove, crushed (2 g) Parsley, 2 tbsp (10 g) Lemon juice, 2 tbsp (30 ml) 4 salmon fillets (400 g) Olive oil spray (3 ml) Instruction Ingredients 1. Place quinoa and water in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer covered, stir for 10’ or until just tender. Remove from heat. Set aside, covered for 10’. 2. Heat oil in a saucepan over medium-high heat. Add vegetables, garlic and spice. Cook, stirring for 5’ or until carrot is soft. Add to quinoa with parsley and lemon juice. Toss to combine. 3. Heat a chargrill pan. Spray fish with oil and season with salt and pepper. Cook for 3-4’ each side. Serve with quinoa and lemon. 15 minutes Preparation 4 servings Yield 60 minutes Cooking Salmon and spicy quinoa
  19. 19. Quinoa (250g) 2 onions 1 leek Hot vegetable stock (400ml) Pumpkin, grated (80g) Sesame seeds, 2 tbsp Sunflower seeds, 2 tbsp Flax seeds, 2 tbsp. Fresh parsley Olive oil, 2 tbsp. Salt Ground black pepper Instruction Ingredients 30 minutes Preparation 4 servings Yield 35 minutes Cooking Quinoa burger by chef Martiniano Molina 1. Wash the quinoa. 2. In a pot gently heat the chopped onions and leek in 2 tablespoons of olive oil until lightly browned. 3. Stir in the quinoa and hot vegetable stock. Cook under covered at low boil for 10 minutes. 4. Stir in the grated pumpkin, the seeds and the salt and pepper. Mix and turn off the heat. Cover and let stand until completely cool. 5. Add chopped parsley and leave in the refrigerator for 2 hours. 6. Remove, mix well and shape the burger patties with moistened hands. 7. Brown the burgers on both sides in a frying pan with a few drops of olive oil
  20. 20. Quinoa, 1/2 cup (100 g) Beef (250 g) 1 medium carrot (100 g) Fresh peas, 1/2 cup (75 g) 2 medium potatoes (200 g) 1 garlic clove (4 g) Oil or coloured lard, 2 tbsp (30 g) 1 medium onion (50 g) Coriander, 2 tsp (20 g) Salt Instruction Ingredients 1. Boil the quinoa for 30 minutes. 2. Cook the diced beef and the finely chopped onion and garlic with the oil or coloured lard. Leave to cook for 15 minutes. 3. Add the diced carrot and peas. Cook for 15 minutes more. 4. Add the potatoes chopped into medium size pieces, cook until ready. 5. Add the chopped coriander. 6. Serve hot. 15 minutes Preparation 2 servings Yield 75 minutes Cooking Quinoa soup with diced beef from Guadalupe, Ecuador
  21. 21. Quinoa, 2/3 cup (115 g) Cheese (400 g) 1 large onion 1 pepper 2 hard-boiled eggs, 2 raw eggs Green olives (100g) Self raising flour 3 tbsp Chive Paprika Salt and pepper Instruction Ingredients 1. Cook quinoa. Finely chop the onion and dice the pepper. 2. Frying the onion and pepper in a pan. After 15 minutes add the condiments, chive, olives and 3 minutes later the finely diced cheese. 3. Turn off the heat and add the chopped hard-boiled eggs. 4. Optionally: add fresh cheese or mozzarella to the filling. 5. Pre-heat the oven to. Grease a baking pan. 6. To prepare the pastry, combine the cooked quinoa with the fresh eggs and the flour. Add salt, pepper and a teaspoon of paprika. Mix until the pastry is dough in uniform. 7. Cover the bottom of the baking pan with half the pastry dough. Add the filling, spreading it evenly, then the top layer. If using cheese, sprinkle on top. 8. Bake in the oven at 180˚C for 20 minutes. If using cheese remember to set the oven for grilling. Serve. 10 minutes Preparation 4 servings Yield 35 minutes Cooking Quinoa pie from Humahuaca, Jujury, Argentina
  22. 22. olive oil ½ a small shallot 1 clove of garlic Kale (50g) 4 large eggs Quinoa (200g) Ground almonds (100g) Feta cheese (85g) 1 ripe avocado 1 small bunch of chives Instruction Ingredients 1. Cook the quinoa. Preheat the oven to 180ºC. Line a muffin tray with paper cases and grease them with oil. 2. Peel and finely chop the shallot. Peel and crush the garlic, then finely chop the kale. 3. Beat the eggs in a large bowl, then add the shallot, garlic, kale, quinoa and almonds. Crumble in the feta. 4. Mix well, then season to taste. 5. Spoon the mixture evenly into the cases and bake for 20 to 25 minutess, or until golden brown. 6. Halve and destone the avocado, then scoop out and mash the flesh. Season. Finely chop the chives. 7. Serve the muffins topped with mashed avocado, chives and a pinch of black pepper. Quinoa & kale muffins by Jamie Oliver 20 minutes Preparation 8 muffins Yield 40 minutes Cooking
  23. 23. 30 minutes Preparation 70 pasties Yield 20 minutes Cooking Flour 2kg White quinoa flour (600g) Butter (600g) 5 eggs Baking powder (20g) Sugar (50g) Cheese (600g) Salt Instruction Ingredients 1. In a bowl sift the flours, baking powder and salt. 2. Make a well in the centre to add the egg yolks, one at a time (keep the whites for glazing before baking). Mix in the butter with your hands until the mixture is uniform and without lumps. It is easier to work on a table top. 3. Add water until you have a soft dough. 4. Let it rest for 20 minutes. 5. Divide the dough into intended number of empanadas (pasties). With a rolling pin and on a floured board or table top, roll out each portion to a thickness of half a centimetre. 6. Place the cheese in the centre of the dough which you then fold into the shape of an empanada. 7. Glaze with egg white using a pastry brush. 8. Bake in greased pans at medium temperature for 20 minutes or until golden brown. Quinoa empanadas with cheese by the Manuela Ramos Movement, Peru
  24. 24. 1 egg Baking powder, 3 tbsp (45g) Sugar, 1 tsp (2g) Oil, 1 tbsp (15 g) Flour, ½ cup (63 g) Salt, 1 pinch Milk, 1 cup 4 ripe bananas Butter, 1 tbsp (15g) Quinoa flakes, ½ cup (63g) Instruction Ingredients 1. In a bowl, mix the dry ingredients (flour, quinoa, flakes, sugar, salt and baking powder). Add the egg and milk to the dry ingredients. Beat the whole mixture until creamy. 2. Heat a pan and cover with a little oil. Them dry off the oil with a cloth. Ladle some of the batter into the pan to a form a thin layer. Tilt the pan to spread the mix evenly. 3. Brown the pancake o both sides, flipping it over and pressing it with a spatula. 4. For the filling, peel the bananas and cut into thick slices. 5. In a pan heat the butter and add a thin layer of sugar. Caramelize both sides of the banana slices. 6. Place the slices on 1 side of the pancakes and lightly roll. 15 minutes Preparation 2 servings Yield 45 minutes Cooking Quinoa pancakes by PROINPA Foundation, Bolivia
  25. 25. Toasted quinoa, 2 cups Grated coconut, 2 tbsp. Dark raisins, 5 tbsp Almonds or walnuts, 2 tbsp. Dulce de leche Instruction Ingredients 1. Wash the quinoa. 2. Heat a big pan on medium low. Put the wet quinoa in, avoid overcrowded, and stir until the quinoa is brown. Let it cool down. 3. Put the toasted quinoa into a bowl. 4. Mix with dulce de leche and almonds or walnuts until you have a uniform mixture. 5. Empty the mixture into biscuit moulds. Top with raisins and grated coconuts. 6. Flatten the mixture with a surface smaller than the biscuit mould. 7. Remove the crispy bars from the moulds and ley dry. 10 minutes Preparation 10 servings Yield 20 minutes Cooking Quinoa crispy bars by PROINPA Foundation, Bolivia
  26. 26. 8 egg Quinoa, ½ cup 1 small onion, finely chopped Butter, 2 tbsp 1 cup tomato, peeled, seeded and diced, Fresh basil leaves Salt and pepper Instruction Ingredients 5 minutes Preparation 4 servings Yield 25 minutes Cooking Quinoa tortilla by chef Joseph Brozovich 1. Wash and cook the quinoa. 2. In a non-stick pan melt the butter and brown the onion over high heat. Lower the heat and continue to cook until the onion is caramel brown and tender enough to come apart. 3. Add the peeled, seeded and diced tomato and the fresh basil leaves. 4. Add the cooked quinoa and the previously beaten eggs.
  27. 27. Quinoa, ½ cup Sugar, 2 cup Cream cheese, ½ cup Milk, ¾ cup Cinnamon, 1 tsp Lemon zest, 1sp 4 eggs 2 green apples or pears, diced Instruction Ingredients 1. Wash and cook the quinoa. 2. Cook the apples with 2 tablespoons of sugar and 3 tablespoons of water in a covered pan for 15 minutes or until the apples are tender. 3. Beat the eggs with sugar in a bowl. Stir in the cream cheese, milk, cinnamon, lemon zest and cup of sugar. 4. Add the quinoa to the preparation. 5. Make a caramel with 1 cup of sugar, caramelize a baking pan and pour in the mixture. 6. Cover with aluminum foil to prevent a crust forming. 7. Cook in bain-marie in an oven at 170˚C for 50 minutes. 8. Let stand for a few hours to release the caramel. 9. Leave in the refrigerator one night before removing from pan. 10. Serve with caramel sauce or whipped cream or yogurt. Quinoa and apple pudding by chef Dolli Irigoyen 10 minutes Preparation 8-10 servings Yield 70 minutes Cooking
  28. 28. Raspberry puree (250g) Agar (4g) Quinoa (100g) Granulated sugar (133g) Whipped dairy cream White chocolate Dried raspberry powder Matcha green tea (powdered) Instruction Ingredients 1. Heat a pot over medium heat. Add 1 tablespoon of oil (optional). 2. Put the quinoa in and cover with a lid, avoid overcrowded. Shake constantly to prevent burnt seeds. The quinoa will finish turning brown and popping after 1 to 5 minutes. 3. Add the agar to the raspberry puree and bring to the boil. 4. Place in the refrigerator for about 3 hours. 5. Blend the gelled puree with a blender, and with the help of a pastry bag squeeze the mixture into ball moulds and freeze. 6. Put the sugar in a sauce pan, cover with water and slowly heat, without stirring, until the granules begins to turn brown. Remove the pan from the heat and add the puffed quinoa. Stir with wooden spoon until the sugar crystallizes. Leave the quinoa to cool in a baking dish. Quinoa rocher by chef Enrico Crippa, Piazza Duomo (Michelin 3 star restaurant) 30 minutes Preparation 40-45 pieces Yield 30 minutes Cooking
  29. 29. Raspberry puree (250g) Agar (4g) Quinoa (100g) Granulated sugar (133g) Whipped dairy cream White chocolate Dried raspberry powder Matcha green tea (powdered) Instruction Ingredients 7. When the quinoa is cool, saute in a non-stick pan, on high heat, to caramelize the outer covering of sugar. 8. Spread it over a baking tray to cool again. 9. Thread the rasberry balls with a toothpick, dip them in the whipped cream and place them in the freezer. 10. Melt the white chocolate in bain-marie, stirring constantly. Dip the raspberry and cream balls into the chocolate to create a second coat. 11. Before the chocolate cools, dip the raspberry balls in quinoa and then again in the white chocolate, shaking off any surplus. Place the balls in the refrigerator. 12. When the chocolate is cool, remove the toothpicks and close the hole with a little warm chocolate. 13. Dust half the rocher with raspberry power and other half with match tea. Ideally serve at 4˚C. Quinoa rocher by chef Enrico Crippa, Piazza Duomo (Michelin 3 star restaurant) 30 minutes Preparation 40-45 pieces Yield 30 minutes Cooking
  30. 30. Quinoa, 1 cup White flour, 1.5 cup Cornflour, ½ cup Butter, 3 tbsp. Sugar, ½ cup 5 eggs 1 orange Milk, 1.25 cup Baking powder, 3 tsp Instruction Ingredients 1. Put the quinoa in a blender or a spice grinder and blend for a few minutes until it becomes a fine powder. 2. Beat the butter, sugar, egg yolks into a creamy mixture (put the egg whites in a separate bowl). 3. In another bowl, place the white flour, quinoa flour, baking powder and grated orange peel. 4. Mix the ingredients and then slowly add to the previous mixture. 5. Add the juice of the orange and the milk, beating energetically. 6. Beat the egg whites until stiff and gently fold into the mixture. 7. Place the mixture into a previously greased and floured baking pan. Bake at 250˚C for 45 minutes. Quinoa cake by PROINPA Foundation, Bolivia 15 minutes Preparation 1 loaf Yield 45 minutes Cooking
  31. 31. Wheat flour (600g) Quinoa (400g) Milk 1.5 cups Baking powder (20g) Butter (300g) 5 eggs Sugar (250g) Water 1 cup Instruction Ingredients 1. Mix the wheat and quinoa flour and the baking powder on a table. Sift several times. 2. Make a well in the flour and add the butter, the five eggs and the sugar dissolved in a cup of water. 3. Mix and knead into pliable uniform dough. Form bun shapes and leave to rest for 15 minutes in the refrigerator. 4. On a floured surface, roll out the dough into a thin layer ½ cm thick. 5. Cut the dough into biscuits shapes. Place the biscuits on greased baking trays or pans 6. Brush the biscuits with two beaten egg yolks and bake at 180˚C for 20 minutes Quinoa biscuits by the Manuela Ramos Movement, Peru 20 minutes Preparation 50-100 biscuits Yield 20 minutes Cooking
  32. 32. Quinoa (1 kg) Butter (600g) Baking powder (20g) Vanilla extract, 4 tbsp 8 eggs Sugar, ½ kg Evaporated milk, 1 tin Instruction Ingredients 1. Put the quinoa in a blender or a spice grinder and blend for a few minutes until it becomes a fine powder. 2. Separate the egg whites and beat until stiff. 3. Mix the butter, sugar and egg yolks into a cream. 4. Add the quinoa flour and milk and mix into uniform dough. 5. Fold in the stiff egg whites, baking powder and vanilla 6. Bake for 1 hour and 20 minutes at medium heat Quinoa cake by the Manuela Ramos Movement, Peru 30 minutes Preparation 50-200 cakes Yield 80 minutes Cooking
  33. 33. Wheat flour, 2 cups Quinoa, ¾ cup Sugar, 6 tbsp. Butter without salt, 2 tbsp 2 eggs Milk Oil Cane sugar syrup Instruction Ingredients 1. Put the quinoa in a blender or a spice grinder and blend for a few minutes until it becomes a fine powder. 2. In a bowl put the flour, the sugar and the butter, and mix. Then add the eggs, the milk and the baking powder and mix into a smooth dough 3. Roll out the dough to a ½ cm thickness. Cut into triangles and fry in hot oil. Top with cane sugar syrup if you wish Quinoa tawa tawa by FAUTAPO Foundation, Bolivia 20 minutes Preparation 20-50 pieces Yield 20 minutes Cooking
  34. 34. Wheat flour (1kg) Quinoa (1kg) Sugar (150g) Salt (4g) Aniseed (10g) Baking powder (20g) Lard (150g) Instruction Ingredients 1. Put the quinoa in a blender or a spice grinder and blend for a few minutes until it becomes a fine powder. 2. In a bowl mix the dry ingredients, the wheat flour, quinoa flour, salt, sugar, baking powder and lard, gradually adding water. 3. Knead with your hands until the dough becomes elastic. Leave it to rest until soft (about 45 minutes). 4. Place the dough on a floured board. Divide into small portions of 10 grams and roll into balls on the floured surface. 5. Place the bread rolls on a baking tray. Coat with egg wash. Leave to rest for 2 hours in a warm area, covered with a cloth. 6. Bake at 250˚C for 8 minutes. Quinoa bread rolls by the Manuela Ramos Movement, Peru 60 minutes Preparation 35 rolls Yield 130 minutes Cooking
  35. 35. Quinoa, 2 cups White flour, 3 cups Milk, 1 cup 2 eggs Sugar, 3 tbsp Salt, 1 tsp Cinnamon, 1tsp Yeast, 5 tsp Oil (1l) Instruction Ingredients 1. Put the quinoa in a blender or a spice grinder and blend for a few minutes until it become a fine powder. 2. In a bowl mix the quinoa flour, white flour, eggs, sugar, salt and cinnamon. 3. Add the milk and knead into a smooth dough. 4. Dissolve the yeast in lukewarm water and mix into the dough. Let sit for 25 minutes. 5. Wet your hands in cold water, pinch off pieces of the dough to shape into fritters. 6. Place the fritters in a pan with hot oil and fry both sides. 7. When cooked, serve with honey Quinoa fritters by PROINPA Foundation, Bolivia 30 minutes Preparation 10-30 fritters Yield 20 minutes Cooking
  36. 36. Quinoa (120g) Butter (30g) 1 vanilla pod Crème fraiche 2 eggs Olive oil, 1/3 tsp Wheat flour (100g) Baking powder, 1 tsp Ground almonds (70g) 2 kaffir limes 5 kaffir lime leaves Sugar and salt Instruction Ingredients 1. Wash and cook 70g quinoa normally. Set aside. 2. To make puffed quinoa, boil 50g of quinoa for 10 minutes. Spread out and leave to dry for 3 to 4 hours until dry and hard 3. Fry the dried quinoa in hot oil (about 200˚C) for 2 seconds until the grains puff. Drain and let cool on a paper towel 4. Melt the butter in a small saucepan and lightly brown. 5. Cut the vanilla pod lengthwise in two. Use the knife blade to scrape out the vanilla seeds. Mix the seeds with sugar. 6. Beat the eggs with the olive oil and mix with the vanilla sugar, flour, baking powder, ground almonds, browned butter and cooked quinoa. Quinoa and kaffir lime cake with crème fraiche and puffed quinoa by Morten Nielsen 5 minutes Preparation 12 servings Yield 60 minutes Cooking
  37. 37. Quinoa (120g) Butter (30g) 1 vanilla pod Crème fraiche 2 eggs Olive oil, 1/3 tsp Wheat flour (100g) Baking powder, 1 tsp Ground almonds (70g) 2 kaffir limes 5 kaffir lime leaves Sugar and salt Instruction Ingredients 7. Squeeze the juice from the limes and grate their peel. Grate the lime leaves. Add the kaffir lime zest, the grated lime leaves, the salt and the lime juice to the mixture. 8. Put the mixture into a mould lined with baking paper. 9. Bake in a preheated oven at 180˚C for 30 minutes. Use a wooden skewer to see if the cake is baked. If the cake sticks to the wood, bake for 5 more minutes and repeat. 10. Place the cake on a plate, add a little crème fraiche on the cake and the puffed quinoa on the crème fraiche. 11. For the puffed quinoa, begin by boiling 50g of quinoa for 10 minutes and drain. Quinoa and kaffir lime cake with crème fraiche and puffed quinoa by Morten Nielsen 5 minutes Preparation 12 servings Yield 60 minutes Cooking
  38. 38. Quinoa, 1 cup Cinnamon, 3 sticks 3 cloves Cornflour, 5 tbsp Sugar 1 apple to decorate 1 strawberries to decorate Water ¾ litre Instruction Ingredients 1. Put the carefully washed quinoa in ¾ litre of water, together with the cinnamon and the cloves. Cook. 2. When the quinoa is cooked, add the cornflour previously dissolved in cold water and resume cooking. 3. Pour the porridge into desert bowls and let cool. 4. Decorate with apple and strawberries Quinoa porridge by FAUTAPO Foundation, Bolivia 5 minutes Preparation 2 servings Yield 60 minutes Cooking
  39. 39. Quinoa (1 cup) Water (12 cup) 5 medium green apples or 8 medium peaches 1 cinnamon stick or ½ tsp ground cinnamon Cornflour ¼ cup sugar Instruction Ingredients 1. Press flat quinoa into flake with a roller. 2. Peel the apples, cut in half and remove seeds. 3. Boil water in a pot, add the sugar, ground cinnamon (or stick) and the apples. Leave to cook for 10 minutes. 4. Add the quinoa flakes, leave to boil for 8 more minutes, remove from the heat and let cool. 5. Extract and mince the apple halves. 6. Mix the minced apple with the rest of the juice. 7. If you want a thicker juice, add ¼ cup of cornflour dissolved in cold water and cook for another 10 minutes 5 minutes Preparation 16 servings Yield 30 minutes Cooking Quinoa juice with apple and/or peach by PROINPA Foundation, Bolivia
  40. 40. Blueberries or black berries or strawberries or other fruits (400g) Quinoa (300g) Instruction Ingredients 1. Remove seeds from the fruit used. Put 200g of fruit in a blender and make it into a puree. 2. Heat a saucepan with the milk, the quinoa and 100g of the fruit. Add the sugar when the mixture has boiled. Simmer for 30 minutes. 3. Put the puree and sugar into a pan and gently bring to the boil, stirring all the time. Remove from the heat and let cool. 4. Serve in glass cups, add the rest of the fruit (100g) and a tablespoon of coulis per cup. Top with the ground almonds. 5 minutes Preparation 6 servings Yield 40 minutes Cooking Quinoa with milk and fruits by chef Laura Rosano Milk, ½ cup Sugar (50g) Almond, toasted (100g) Sugar (250g)
  41. 41. Quinoa (1/2 cup) Milk (1.5 cup) Brown sugar Instruction Ingredients 1. Wash the quinoa. 2. Heat a big pan on medium low. Put the wet quinoa in, avoid overcrowded, and stir until the quinoa is brown. Let it cool down. 3. Boil the milk and add the toasted quinoa and sugar. Its consistency should be like porridge. 5 minutes Preparation 4 servings Yield 10 minutes Cooking Quinoa with milk from Lluta valley, Chile
  42. 42. Quinoa (250g) 1 medium pineapple, finely diced Sugar, 3 cups Instruction Ingredients 1. Press flat quinoa into flake with a roller. 2. Boil the pineapple peel with the clove and cinnamon in 5 litres of water for 30 minutes 3. Strain the mixture, add the quinoa flakes and cook for 30 more minutes. 4. In a separate pan, put the diced pineapple with a cup of water and 3 cups of sugar. Cook for 10 minutes 5. Add the cooked pineapple to the pot with the cooked quinoa flakes and boil one last time for a few minutes. Check the sweetness. 6. Allow to cool and serve with ground cinnamon 5 minutes Preparation 4 servings Yield 75 minutes Cooking Quinoa drink from Manuela Ramos Movement, Peru Pine apple peel Cinnamon Clove Water
  43. 43. Quinoa, 2 cups Water (3l) 5 lemongrass 3 sprigs lemon verbena All spice, 1 tbsp. 4 cloves Instruction Ingredients 1. In 1 litre of water, cook the quinoa, pine apple, naranjilla and passion fruit juice for 1 hour and let cool. 2. In another pot, boil 2 litres of water with the brown sugar, cinnamon, cloves, allspice, lemon verbena and hierba luisa. 3. Once boiling, turn off the heat and cover the pot for infusion. 4. Stir the first preparation and sieve both preparations. 5. Pour the resulting liquid in a covered container and let stand for 48 hours. 6. Serve with ice 5 minutes Preparation 10 servings Yield 75 minutes Cooking Quinoa chicha by chef Galo Villa Pineapple, 1 cup Cinnamon, 3 sticks Naranjilla, 1 cup Passion fruit juice, ½ cup Brown sugar, 2 cups
  44. 44. Quinoa, 1/2 cup (86 g) Milk, 2 cups (480 ml) Sugar, 1/2 cup (100 g) Juice from 2 lemons Chopped fruit Instruction Ingredients 1. Cook the quinoa and let cool. 2. Add the milk, sugar, and lemon juice. Stir with a wooden spoon until the mixture is creamy. 3. Add chopped fruit such as banana, orange, papaya and pine apple, or grated apple and sprinkle with ground cinnamon. 10 minutes Preparation 2 servings Yield 20 minutes Cooking Quinoa dessert with fruit from Laguna San Martín, Ecuador
  45. 45. Quinoa (180 g) 20 medium mushrooms Grated cheese, 5 tbsps 20 cheese slices Vegetable stock, ½ cup Shallot, 1 tbsp, finely chopped Lard, ½ tbsp Olive oil 1 garlic clove 1 sprig thyme 1 sprig rosemary 12 small potatoes 20 leaves parsley Salt Instruction Ingredients 1. Cook the quinoa. 2. In a sauce pan with plenty of water, cook and washed whole potatoes. When cooked, remove from the water and peel while hot with a paring knife. Depending on the size, cut the potatoes into disks and set aside. 3. Recover the potato skin and carefully dry with kitchen paper. 4. Pour oil into a small sauce pan and heat (up to 180˚C). Fry the potato skins for a few seconds until crispy and drain on kitchen paper. Set aside. 5. Clean the mushroom and cut in half 6. Pour a teaspoon of olive oil in a pan on 10 minutes Preparation 4 servings Yield 30 minutes Cooking Quinoa risotto with mushrooms by chef Mauro Colagreco, Mizaru (Michelin 2 star restaurant)
  46. 46. Nam Le Mobile: +84-167-4149-542 Email: nam.le@rabomark.com Phone: +84-4-2218-9666 Web: http://diemmach.com CONTACT PERSON

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