Serving
Suggestion Guide
CHILLED SPICY AVOCADO SOUP Makes 8 Servings
INGREDIENTS: • • • • •
2 x 12oz – cucumbers peeled, seeded and chopped 3 – Haas avocados, coarsely chopped (reserve ½ avocado for garnish) 2 tsp – Thai green curry paste 2 tsp – sugar 2 tsp – finely grated lime zest
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1 – Serrano chile pepper, seeded and chopped 2 ½ cups – water 1 x 13oz – can unsweetened coconut milk 3 Tbs – fresh lime juice Sea salt to taste Cilantro for serving
In a food processor, puree the cucumbers until smooth. Add the avocado, curry paste, sugar, lime zest and chile pepper. Process until blended. Add the water, coconut milk and fresh lime juice, process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled (30 – 60 minutes).
Serving Suggestion Top with some chopped avocado, cilantro and the Quinoa Puffs Sea Salt Truffle is a perfect combination with this silky chilled soup. If truffle oil isn’t your thing, the aged cheddar is really good too.
A lus ci o us so u p t h at ’ s a n e x c e l l e n t m ake- ahead dish s imply p uree ev e ry t h i n g a n d c h i l l ! I f y o u don’t want it too s p i cy t h e n d i a l b a c k o n t h e S e r rano!
Roasted Red Pepper Soup Makes 6 Servings
INGREDIENTS: • • • • •
6 – red bell peppers, cored, seeded and cut in half lengthwise 1 cup – chopped onions 1 cup – chopped leeks 3 – small potatoes peeled and sliced 5 cups – chicken stock (low sodium vegetable stock works just as well )
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4 Tbs – unsalted butter (can substitute with EVOO or vegan butter) 1 tsp – sea salt 1 tsp – fresh ground black pepper
Preheat oven broiler. Line a baking sheet with foil, lay half the peppers with the outsides up and broil until the skins are black and charred. Work in batches and transfer the roasted peppers to a large plastic bag and seal. Allow them to “steam” in the bag for 10 minutes, remove the peppers and pull off and discard the skins. Coarsely chop the peppers and set aside. Melt the butter in a large soup pot. Add the onions, leeks, salt and pepper. Sauté over a low heat until the onions are soft and translucent – about 10-12 minutes. Coarsely chop the remaining peppers and add them to the pot along with the potatoes, roasted peppers and stock. Bring to the boil, then lower the heat and simmer uncovered for 30 minutes until the vegetables are tender. Transfer the soup in batches to a blender and process until smooth. Return to the pot and heat through.
Roasted Red Pepper Soup (Continued) Serving Suggestion Kids: Top with Quinoa Puffs Aged Cheddar. The red pepper soup looks like tomato soup but sweeter and there’s nothing better than tomato soup and grilled cheese. A healthier version that kids will love! Adults: If you love things a little on the spicy side, the Quinoa Puffs Sweet Chili are super yummy with this soup—sweet and spicy at the same time, can’t beat it.
This i s a real ly e a sy a n d d e l i ci o u s way t o p rep are salmon and i t d o es n ’ t l e ave a n y l i n ge r i n g “ f ishy odor”.
Salmon Made Easy Serving Suggestion You will need skinless salmon fillets, just whatever amount you normally have as a serving size and you can make this two ways: 1. Heat the oven to 400 degrees 2. Line a baking pan with foil. Brush the top of the salmon fillet with a little olive oil, sprinkle with some grated Parmesan cheese and top with crushed Quinoa Puffs Herbes de Provence.
OR
Line a baking pan with foil. Top the salmon fillet with some fresh pesto, sprinkle with some grated Parmesan cheese and top with crushed Quinoa Puffs Herbes de Provence. 3. Bake for 10-15 minutes depending how you like your salmon cooked. That’s it, super easy and no clean up!
A S PA R A G U S Serving Suggestion Asparagus does well alone, but paired with Quinoa Puffs Sea Salt Truffle takes it up a notch. Just steam the fresh asparagus for 3-4 minutes – don’t overcook, it’s best with a slight crunch! Remove and dry the asparagus, put onto a baking sheet, top with a little grated Parmesan and a handful of crushed puffs. Bake in a 400 degree oven until the cheese melts and the puffs turn a golden brown – about 5 minutes.
A clas s i c I t al i an p a n z a n e l l a sa l a d, a l l t h e great f lavors and no ne o f t he glu t e n . S u b st i t u t e t h e st a n d a rd day- old bread w i t h m o r e n u t r i e n t - r i c h a n d gl u ten- f ree qu i no a p uff s he r be s d e p rove n c e w i t h 1 5 g of p rotein p er bag!
PA N Z A N E L L A S A L A D Makes 8 Servings
INGREDIENTS: • • • • •
1 bag Quinoa Puffs Herbes de Provence 1 box cherry tomatoes halved (get mixed colors if you can) 1 cucumber, peeled, deseeded and chopped into ½” pieces 1 red onion, peeled and chopped 1 clove garlic, peeled and finely chopped
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1 small bunch of parsley, chopped 3 tsp vinegar (balsamic or champagne vinegar would do well) 2 tsp EVOO (extra virgin olive oil) 1 tsp Dijon mustard Pinch of salt
Put all the chopped veggies - tomatoes, cucumber and onion in a large salad bowl. Add the chopped parsley and the bag of Quinoa Puffs and mix together.
Serving Suggestion For the dressing, combine the garlic, vinegar, olive oil, mustard and salt and whisk (the mustard will act as a emulsifier). Coat vegetables with dressing, mix evenly and let sit. Panzanella is the sort of salad that gets better with time -- the vinegar cuts through the raw onion and garlic and the Quinoa Puffs absorb the natural juices of the raw tomato and cucumber. A perfect salad for a summer bbq!
Ice Cream Treat Serving Suggestion A perfect way to dress up ice cream and have a crunchy treat at the same time. Our favorite, Coconut Bliss Vanilla Island with a drizzle of dark chocolate sauce topped with our Chocolate Sea Salt Quinoa Clusters.
Parfait Serving Suggestion A very easy treat to make any time of day! We love the combination of fresh raspberries and blueberries, layered between creamy Greek Yogurt, with crushed Cashew Cranberry Quinoa Clusters for a nice crunch.
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