Healthy Quinoa Recipes | RaboMark

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QUINOA RECIPES

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About Quinoa

A gluten free food, declared by the FAO as crop of the future

From the Andes, South America at regions over 2000m height

Sacred foods of the Incas and is called mother of all grains

Nutrition

Low

GI

Complete protein 30% less than white rice source with 9 essentials 33% less than instant oat amino acids 45% less than fried fries

E B2 B1

B3 Ca B6 B9 Fe

Rich in minerals, acid folic, thiamin, riboflavin, vitamin B6, antioxidants

Health benefits

Alternative for meats, suitable for vegetarians, health conscious people

Helps weight loss, lowers cholesterol, blood sugar

Lowers the risk of diabetes, heart disease, cancer

Quinoa Quinoa, originates from Latin America, was used by ancient Inca empires thousands of years ago. Quinoa has become popular in Europe and North America in recent years as a super food. Quinoa is famous for being a source of complete protein with 9 essential amino acids and is gluten-free. Thus quinoa is widely popular among health conscious people and vegans. In addition, quinoa contains abundant fiber contents, several B vitamins, dietary minerals such as iron, magnesium, zinc, manganese, phosphorus and omega-3 fatty acid. Quinoa has been proven to reduce the risk of heart disease and cancer, help weight loss and diabetes.

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 USDA and the Europe Department of Agriculture (EC 834/2007), and was preliminary treated to remove the bitter saponin coat.

3 easy steps to cook quinoa with a rice cooker

Step 1: Rinse under Step 2: Double the Step 3: cook it in your water to remove its amount of water (2 rice cooker like rice cups of water for 1 bitter saponin coat cup of quinoa)

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

Quinoa tabbouleh by chef Juliana Lรณpez Preparation 10 minutes Cooking 25 minutes Yield 6 servings Ingredients Quinoa (300 g) Parsley leaves (5 g) Coriander (40 g) Mint leaves (20 g) Spring onion (40 g)

Tomatoes (500 g) 2 lemons juice Olive oil, 1 cup Salt Pepper

Instruction 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 salad by chef Gordon Ramsay, Gordon Ramsay Restaurant (Michelin 3 star restaurant) Preparation 10 minutes Cooking 25 minutes Yield 4 servings Ingredients 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 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 with red fruits by Joan Roca, El Celler de Can Roca (Michelin 3 star restaurant) Preparation 10 minutes Cooking 25 minutes Yield 4 servings Ingredients 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 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.

Mediterranean quinoa salad Preparation 10 minutes Cooking 30 minutes Yield 6 servings Ingredients 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 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.

Pepita Pesto Pasta with Roasted Squash by chef Rachael Ray Preparation 30 minutes Cooking 20 minutes Yield 4 servings Ingredients 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 1. Preheat the oven to 230ËšC. 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.

Quinoa, turnip and pearl onions by chef Virgilio Martinez, Central (Michelin 3 star restaurant) Preparation 10 minutes Cooking 25 minutes Yield 4 servings Ingredients 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 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.

South American-style brunch by Jamie Oliver Preparation 15 minutes Cooking 30 minutes Yield 6 servings Ingredients 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

6 large eggs ½ a lemon 1 ripe avocado Hot chili sauce

Instruction 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.

Four-grain coconut porridge with autumnal fruit by chef Jamie Oliver Preparation 15 minutes Cooking 25 minutes Yield 4 servings Ingredients 100 g quinoa 200 g large porridge oats 100 g oat bran 100 g oatmeal 350 ml coconut milk 1 orange Instruction

1 vanilla pod 2 pears 1 handful of blackberries 1 tablespoon hazelnuts 1 tablespoon chia seeds Honey

1. Cook the quinoa, porridge oats, oat brand and oat meal in an airtight container. Zest the orange.

2. Place 200g of the porridge mix in a medium saucepan. Add the coconut milk, 700ml of boiling water and the orange zest.

3. Halve the vanilla pod lengthways, scrape out the seeds, then add both the pod and seeds to the pan.

4. Cook over a medium heat for about 20 minutes, until the mixture has thickened and is creamy, stirring continuously.

5. Coarsely grate the pears into a bowl, then slice and gently toss in the blackberries. Toast the hazelnuts in a dry frying pan over a medium heat, then finely chop.

6. Remove the vanilla pod from the pan. Serve the porridge in bowls, topped with the fruit, chia seeds, hazelnuts and a drizzle of honey.

Blackened chicken by Jamie Oliver Preparation 20 minutes Cooking 50 minutes Yield 4 servings Ingredients sasa

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Superfood salad by Jamie Oliver Preparation 10 minutes Cooking 30 minutes Yield 6 servings Ingredients 700 g sweet potatoes Dried chilli flakes Ground coriander Ground cinnamon Olive oil 200 g quinoa 320 g broccoli

35 g mixed nuts (e.g. walnuts, almonds) 1 pomegranate 2 limes 1 splash of balsamic vinegar

40 g mixed sprouts 1 punnet of salad cress 1 bunch of fresh coriander 1 fresh red chilli 1 ripe avocado 20 g feta cheese

Instruction 1. Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper, then toss well.

2. Spread out into an even layer and place in a 200ยบC oven for 15 to 20 minutes, or until golden and crisp. Then leave it to cool.

3. Cook the quinoa then leave it to cool.

4. Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes until tender.

5. Toast the nuts in a dry frying pan over a medium-high heat for 2-3 minutes, transfer to a pestle and mortar and crush lightly.

6. Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much olive oil, the lime juice and

Smoked mackerel red quinoa patties by Jamie Oliver Preparation 20 minutes Cooking 50 minutes Yield 4 servings Ingredients sasa

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Persian squash & pistachio roast by Jamie Oliver Preparation 20 minutes Cooking 50 minutes Yield 4 servings Ingredients sasa

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Crispy duck with fire-roasted plum sauce by Jamie Oliver Preparation 20 minutes Cooking 50 minutes Yield 4 servings Ingredients sasa

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Warm winter salad by Jamie Oliver Preparation 20 minutes Cooking 50 minutes Yield 4 servings Ingredients sasa

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Super food supper with sweet potato, seeds & popped black beans by Jamie Oliver Preparation 20 minutes Cooking 50 minutes Yield 4 servings Ingredients sasa

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Incredible nut roast by Jamie Oliver Preparation 20 minutes Cooking 50 minutes Yield 4 servings Ingredients sasa

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Honey roast chicken thighs with quinoa Preparation 15 minutes Cooking 60 minutes Yield 4 servings Ingredients 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 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.

Quinoa-crusted chicken by chef Rachael Ray Preparation 20 minutes Cooking 50 minutes Yield 4 servings Ingredients Quinoa, ¾ cup 4 chicken breasts Dijon mustard, ¼ cup

Fresh thyme Pepper Olive oil

Instruction 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.

Green & Gold Quinoa Salad by chef Rachael Ray Preparation 15 minutes Cooking 20 minutes Yield 8 servings Ingredients Quinoa 1 cup (172g) Olive oil, 2 table spoons 2 zucchini Lemon wedges

1 bunch scallions 5 ears corn, kernels cut from cob 1/2 cup chopped flat-leaf parsley 1 cup sliced almonds, toasted

Instruction 1.

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Cook the quinoa.

Quarter the zucchini lengthwise and slice crosswise.

Trim the scallions and slice crosswise.

Heat a pan over medium high fire with the olive oil.

Add the zucchini and scallions. Stir until zucchini is crisptender for about 5 minutes, then let it cool.

6. Season the quinoa, zucchini mixture, corn and parsley in a bowl and put in a fridge.

7. Add the almonds and lemon wedges before serving

Healthy Bison & Quinoa Meatloaf Preparation 20 minutes Cooking 50 minutes Yield 4 servings Ingredients sasa

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Braised Fennel with Lentil-Quinoa Pilaf by chef Rachael Ray Preparation 15 minutes Cooking 30 minutes Yield 8 servings Ingredients 1 cup dried lentils 2 tablespoons butter 2 cups quinoa Olive oil 3 large fennel bulbs with fronds 1 cup vegetable broth 5 tbsp apple cider vinegar Salt and pepper 2 tablespoons dijon mustard 1/2 cup chopped flat-leaf parsley Instruction 1. Cook the quinoa and the lentils separately and let cool.

2. Halve the fennel bulbs lengthwise, then cut each half lengthwise into 3 wedges (18 wedges in total).

3. Chop the fronds and measure out 6 tbsp.

4. Heat 2 large skillets over medium heat with 1 table spoon of vegan butter and olive oil each.

5. Cook half of the fennel in each skillet for about 5 minutes until browned, then flip and cook the other side until browned.

6. Cover and cook half of the broth in each skillet over low heat until the fennel is tender; season with salt and pepper.

7. Toss the lentils with the fennel fronds, 1/4 cup olive oil, 1/4 cup parsley, the vinegar, mustard and the quinoa in a large bowl; season with salt and pepper.

8. Transfer the pilaf to a large platter; top with the braised fennel.

Drizzle with a little olive oil and sprinkle with more chopped parsley.

Veg out sammies by chef Rachael Ray Preparation 15 minutes Cooking 30 minutes Yield 4 servings Ingredients asdfa

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Quinoa and Vegetable Stuffed Peppers by chef Rachael Ray Preparation 15 minutes Cooking 30 minutes Yield 4 servings Ingredients 1 cup quinoa 2 cups chicken stock 6 bell peppers, seeded, halved Salt and pepper Olive oil 4 cloves garlic, thinly sliced 1 eggplant, chopped

1 zucchini, seeded and chopped 1 red onion, chopped 1 fresh chile pepper, thinly sliced 1/2 cup parsley leaves, chopped 1/4 cup fresh mint, chopped 2 plum tomatoes, chopped 1 cup crumbled feta cheese

Instruction 1. Cook the quinoa in the chicken stock for 12 to 15 minutes.

2. Drizzle the bell pepper halves with olive oil and season both sides with salt and pepper. Roast cut-side down in a 230°C oven until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.

3. Heat a pan with 3 tbsp of olive oil over medium-high heat.

Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10-12 minutes. Add the herbs, tomatoes and the quinoa, toss.

4. Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with olive oil. Serve the pepper halves topped with lots of cheese crumbles

Avocado Quinoa Salad by chef Rachael Ray Preparation 20 minutes Cooking 5 minutes Yield 4 servings Ingredients 1 small zucchini Olive oil 1 can (450g) pinto beans 2 small red bell peppers 180g corn kernels 1.5 red onions 1/2 cup red quinoa

1/4 cup fresh cilantro 1/4 cup red wine vinegar 2 tablespoons fresh lime juice 1 small clove garlic 2.25 teaspoons ground cumin 4 large radicchio leaves 4 ripe medium avocados

Instruction 1.

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Cook the red quinoa. Halve, pit and peel the avocados.

Cut the zucchini, bell peppers and onions into 6cm pieces.

Chop the fresh cilantro (coarsely) and clove of garlic (finely).

Bush the zucchini with oil, season with salt and pepper, and grill until crisp-tender in a grill pan over medium-high heat.

5. Cut into 6cm cubes and put into a large bowl with the beans, peppers, corn, onion, quinoa and cilantro.

6. In a small bowl, whisk the vinegar, lime juice, garlic and cumin. Gradually whisk in 1/4 cup oil; season. Pour over the vegetables and toss to coat; season the salad.

7. Divide the radicchio leaves and avocados among 4 plates and top with the salad.

Pan seared salmon with lentil, quinoa salad by chef Rachael Ray Preparation 15 minutes Cooking 30 minutes Yield 4 servings Ingredients asdfa

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Quinoa-Crusted Pork with Watercress Salad by chef Rachael Ray Preparation 15 minutes Cooking 30 minutes Yield 4 servings Ingredients asdfa

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Grilled Pork with Rice & Quinoa Salad by chef Rachael Ray Preparation 15 minutes Cooking 30 minutes Yield 4 servings Ingredients asdfa

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Chicken, Chard & Quinoa Soup by chef Rachael Ray Preparation 15 minutes Cooking 30 minutes Yield 4 servings Ingredients asdfa

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Brick chicken by chef Rachael Ray Preparation 15 minutes Cooking 30 minutes Yield 4 servings Ingredients 2 tablespoons olive oil 1 tablespoon lemon juice 4 pounds chicken, butterflied 2 tablespoons balsamic glaze

4 cups arugula 2 cups cooked quinoa 1 teaspoon lemon zest

Instruction 1. Cook the quinoa.

2. In cast iron skillet, heat oil over medium.

3. Season chicken; add to skillet, skin side down. Top with foil and a plate; weigh down with a brick and cook until cooked through, 15 minutes per side. Brush with glaze.

4. In bowl, toss remaining ingredients; season and serve with chicken.

Greens Bowl with Garlic-Yogurt Sauce by chef Rachael Ray Preparation 15 minutes Cooking 30 minutes Yield 4 servings Ingredients asdfa

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Curried cauliflower quinoa salad by chef Rachael Ray Preparation 15 minutes Cooking 15 minutes Yield 4 servings Ingredients 1 cup quinoa 1.1 kg cauliflower florets Olive oil Red wine vinegar 1 tbsp. finely chopped shallots

1 tbsp. curry powder 2 cups arugula 3 tablespoons raisins 1/4 cup fresh mint

Instruction 1. Cook the quinoa.

2. Finely chop the shallots. Tear the fresh mint into pieces.

3. On baking sheet, toss cauliflower with 3 tablespoons of olive oil; season.

4. Roast at 230°C until browned, about 15 minutes.

5. In bowl, whisk remaining oil with vinegar, shallots and curry; season.

6. Toss with remaining ingredients; season.

Spinach salad with beets, quinoa & walnuts by chef Rachael Ray Preparation 10 minutes Cooking 15 minutes Yield 4 servings Ingredients 3/4 cup quinoa 1 lemon 1 shallot Olive oil

140g baby spinach 2 beets 85g goat cheese 1/2 cup walnuts

Instruction 1.

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Cook the quinoa and let cool.

Cook the beets then peel and cut them into wedges Zest the lemon and juice it.

Finely chop the shallot.

In bowl, whisk 2 teaspoons of lemon zest, 3 tablespoons of lemon juice, shallot and 3 tablespoons of olive oil; season 6. In large bowl, toss remaining ingredients with the dressing.

Chickpea, kale, quinoa stew by chef Rachael Ray Preparation 15 minutes Cooking 30 minutes Yield 4 servings Ingredients 1.25 cups quinoa Olive oil 1 red onion, chopped 3 large cloves garlic 2 cans (450g each) chickpeas

6 cups (1.5l) chicken stock 6 small carrots (340g) 1/2 cup marinara sauce 1 tablespoon fresh rosemary 285g fresh kale

Instruction 1. Rinse and drain the quinoa. Chop the onion, cloves garlic, rosemary and kale. Peel and slice the carrot into pieces.

2. In a large pot, heat the oil over medium. Add the onion, season with salt and cook, stirring occasionally, until the onion softens, about 8 minutes. Add the garlic; stir constantly until fragrant, about 1 minute.

3. Puree 1 can chickpea with 2 cups chicken stock in a blender.

4. Add the chickpea puree, 4 cups stock and the carrots, quinoa, marinara and rosemary to the pot. Season with salt and pepper and bring to a boil over high heat. Add the kale and reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the kale wilts, about 12 minutes.

5. Stir in the remaining chickpeas. Cover and simmer the stew until the chickpeas are heated through and the carrots are tender, about 5 minutes more; season.

Veggie Fajita Burritos by chef Rachael Ray Preparation 15 minutes Cooking 15 minutes Yield 4 servings Ingredients 3/4 cup quinoa Salt and pepper 1 tablespoon olive oil 1 red onion 1 green bell pepper 1 teaspoon chili powder

1 can (450g) pinto beans, rinsed 1 cup tomato salsa 1.5 cups shredded cheddar cheese (170g) 4 large flour tortillas

Instruction 1. Cook the quinoa.

2. Slice the red onion and green bell pepper into thin slices.

3. Heat a medium pan over medium-high heat. Add the onion and bell pepper and cook, stirring, until crisp-tender, about 5 minutes.

4. Stir in the chili powder and season with salt and pepper; transfer to a bowl.

5. Dividing evenly, spread the quinoa, onion-pepper mixture, beans, salsa and cheese over the tortillas.

6. Roll the tortillas up burrito-style: Fold the side closest to you over the filling, then fold both sides in toward the center and roll up.

Griddled salmon with herby quinoa by chef Jamie Oliver Preparation 20 minutes Cooking 30 minutes Yield 4 servings Ingredients Quinoa (160g) 1 bulb of fennel 2 lemons 4 tablespoons yoghurt 2 courgettes Olive oil 1 bunch of mixed soft herbs, 4 salmon fillets , skin on, such as dill, parsley, basil scaled and pin-boned Instruction 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.

Mackerel with quinoa salad by Jamie Oliver Preparation 10 minutes Cooking 15 minutes Yield 4 servings Ingredients 1 heaped teaspoon ground Quinoa (300g) coriander ½ lemon 2 sprigs fresh rosemary Ripe tomatoes (800g) 2 cloves of garlic 1 fresh red chilli 2 heaped tablespoons yoghurt Olive oil 2 heaped teaspoons jarred 1 tablespoon balsamic vinegar grated horseradish 4 x 200g whole mackerel, A couple of sprigs of basil scaled and gutted Instruction 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.

Octopus with quinoa and olive by chef Virgilio Martinez, Central (Michelin 3 star restaurant) Preparation 180 minutes Cooking 80 minutes Yield 4 servings Ingredients 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 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.

Octopus with quinoa and olive by chef Virgilio Martinez, Central (Michelin 3 star restaurant) Preparation 180 minutes Cooking 80 minutes Yield 4 servings Ingredients 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 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.

Salmon and spicy quinoa Preparation 15 minutes Cooking 60 minutes Yield 4 servings Ingredients 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 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.

Quinoa burger by chef Martiniano Molina Preparation 30 minutes Cooking 35 minutes Yield 4 servings Ingredients 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 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

Quinoa soup with diced beef from Guadalupe, Ecuador Preparation 15 minutes Cooking 75 minutes Yield 2 servings Ingredients 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 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.

Quinoa pie from Humahuaca, Jujury, Argentina Preparation 10 minutes Cooking 35 minutes Yield 4 servings Ingredients 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 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 180ËšC for 20 minutes. If using cheese remember to set the oven for grilling. Serve.

Quinoa & kale muffins by Jamie Oliver Preparation 20 minutes Cooking 40 minutes Yield 8 muffins

Ingredients 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 1. Cook the quinoa. Preheat the oven to 180ÂşC. 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 empanadas with cheese by the Manuela Ramos Movement, Peru Preparation 30 minutes Cooking 20 minutes Yield 70 pasties Ingredients Flour 2kg White quinoa flour (600g) Butter (600g) 5 eggs

Baking powder (20g) Sugar (50g) Cheese (600g) Salt

Instruction 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 pancakes by PROINPA Foundation, Bolivia Preparation 15 minutes Cooking 45 minutes Yield 2 servings Ingredients 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 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.

Quinoa crispy bars by PROINPA Foundation, Bolivia Preparation 10 minutes Cooking 20 minutes Yield 10 servings

Ingredients Toasted quinoa, 2 cups Grated coconut, 2 tbsp.

Dark raisins, 5 tbsp

Almonds or walnuts, 2 tbsp.

Dulce de leche

Instruction 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.

Quinoa tortilla by chef Joseph Brozovich Preparation 5 minutes Cooking 25 minutes Yield 4 servings Ingredients 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 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.

Quinoa and apple pudding by chef Dolli Irigoyen Preparation 10 minutes Cooking 70 minutes Yield 8-10 servings

Ingredients 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 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 rocher by chef Enrico Crippa, Piazza Duomo (Michelin 3 star restaurant) Preparation 30 minutes Cooking 30 minutes Yield 40-45 pieces Ingredients Raspberry puree (250g) Agar (4g) Quinoa (100g) Granulated sugar (133g)

Whipped dairy cream White chocolate Dried raspberry powder Matcha green tea (powdered)

Instruction 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) Preparation 30 minutes Cooking 30 minutes Yield 40-45 pieces Ingredients Raspberry puree (250g) Agar (4g) Quinoa (100g) Granulated sugar (133g)

Whipped dairy cream White chocolate Dried raspberry powder Matcha green tea (powdered)

Instruction 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 4ËšC.

Quinoa cake by PROINPA Foundation, Bolivia Preparation 15 minutes Cooking 45 minutes Yield 1 loaf

Ingredients 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 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 biscuits by the Manuela Ramos Movement, Peru Preparation 20 minutes Cooking 20 minutes Yield 50-100 biscuits

Ingredients Wheat flour (600g) Quinoa (400g) Milk 1.5 cups Baking powder (20g)

Butter (300g) 5 eggs Sugar (250g) Water 1 cup

Instruction 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 180ËšC for 20 minutes

Quinoa cake by the Manuela Ramos Movement, Peru Preparation 30 minutes Cooking 80 minutes Yield 50-200 cakes

Ingredients Quinoa (1 kg) Butter (600g) Baking powder (20g) Vanilla extract, 4 tbsp

8 eggs Sugar, ½ kg Evaporated milk, 1 tin

Instruction 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 tawa tawa by FAUTAPO Foundation, Bolivia Preparation 20 minutes Cooking 20 minutes Yield 20-50 pieces

Ingredients Wheat flour, 2 cups Quinoa, ž cup Sugar, 6 tbsp.

Butter without salt, 2 tbsp

2 eggs Milk Oil Cane sugar syrup

Instruction 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 bread rolls by the Manuela Ramos Movement, Peru Preparation 60 minutes Cooking 130 minutes Yield 35 rolls

Ingredients Wheat flour (1kg) Quinoa (1kg) Sugar (150g) Salt (4g)

Aniseed (10g) Baking powder (20g) Lard (150g)

Instruction 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 250ËšC for 8 minutes.

Quinoa fritters by PROINPA Foundation, Bolivia Preparation 30 minutes Cooking 20 minutes Yield 10-30 fritters

Ingredients 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 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 and kaffir lime cake with crème fraiche and puffed quinoa by Morten Nielsen Preparation 5 minutes Cooking 60 minutes Yield 12 servings Ingredients 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 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 Preparation 5 minutes Cooking 60 minutes Yield 12 servings Ingredients 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 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 porridge by FAUTAPO Foundation, Bolivia Preparation 5 minutes Cooking 60 minutes Yield 2 servings

Ingredients Quinoa, 1 cup Cinnamon, 3 sticks 3 cloves Cornflour, 5 tbsp

Sugar 1 apple to decorate 1 strawberries to decorate Water ž litre

Instruction 1. Put the carefully washed quinoa in ž 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 juice with apple and/or peach by PROINPA Foundation, Bolivia Preparation 5 minutes Cooking 30 minutes Yield 16 servings

Ingredients 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 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

Quinoa with milk and fruits by chef Laura Rosano Preparation 5 minutes Cooking 40 minutes Yield 6 servings

Ingredients Blueberries or black berries or strawberries or other fruits (400g) Quinoa (300g)

Milk, ½ cup Sugar (50g) Almond, toasted (100g) Sugar (250g)

Instruction 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.

Quinoa with milk from Lluta valley, Chile Preparation 5 minutes Cooking 10 minutes Yield 4 servings

Ingredients Quinoa (1/2 cup) Milk (1.5 cup) Brown sugar Instruction 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.

Quinoa drink from Manuela Ramos Movement, Peru Preparation 5 minutes Cooking 75 minutes Yield 4 servings

Ingredients Quinoa (250g) 1 medium pineapple, finely diced Sugar, 3 cups

Pine apple peel Cinnamon Clove Water

Instruction 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

Quinoa chicha by chef Galo Villa Preparation 5 minutes Cooking 75 minutes Yield 10 servings

Ingredients Quinoa, 2 cups Water (3l) 5 lemongrass 3 sprigs lemon verbena All spice, 1 tbsp.

4 cloves

Pineapple, 1 cup Cinnamon, 3 sticks Naranjilla, 1 cup Passion fruit juice, ½ cup Brown sugar, 2 cups

Instruction 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

Quinoa dessert with fruit from Laguna San MartĂ­n, Ecuador Preparation 10 minutes Cooking 20 minutes Yield 2 servings

Ingredients Quinoa, 1/2 cup (86 g) Milk, 2 cups (480 ml) Sugar, 1/2 cup (100 g)

Juice from 2 lemons Chopped fruit

Instruction 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.

Quinoa risotto with mushrooms by chef Mauro Colagreco, Mizaru (Michelin 2 star restaurant) Preparation 10 minutes Cooking 30 minutes Yield 4 servings Ingredients 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 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

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