6 recipes with quinoa



Quinoa is the seed of Chenopodium quinoa . It is consumed as a cereal, but unlike cereals it contains larger amounts of protein and balanced proportions of amino acids.

Let's see how to cook quinoa in six recipes .

What is quinoa and how is it cooked?

Quinoa is the seed of Chenopodium quinoa, a herbaceous plant native to South America. Quinoa seeds have a high nutritional value due to their high protein content, which can reach 22%.

Furthermore, in quinoa the proportions in amino acids are well balanced.

Quinoa is consumed as a cereal but unlike cereals it contains high percentages of lysine, an amino acid not present in cereals.

To cook the quinoa it is necessary to rinse it under running cold water, then boil it in boiling salted water for fifteen to twenty minutes. The portion of quinoa per person is 70 grams and each portion requires 150 milliliters of water.

Quinoa with tempeh and zucchini

Ingredients

> 250 g of tempeh

> 280 g of quinoa

> 2 zucchini

> 3 tablespoons of extra virgin olive oil

> 2 tablespoons of sesame seeds

> 2 tablespoons of lemon juice

> a tablespoon of soy sauce

Method

Heat a tablespoon of oil in a non-stick pan and cook the sliced ​​zucchini.

Put the zucchini aside, heat a tablespoon of oil in the pan and sauté the tempeh previously cut into cubes. When the tempeh is golden, add the soy sauce and remove from the heat.

Mix the quinoa - previously rinsed and boiled - with the courgettes and tempeh in a salad bowl and season with lemon juice and sesame seeds.

Also read Salads with quinoa >>

Quinoa and spinach

Ingredients

> 280 g of quinoa

> 300 g of fresh spinach

> 2 cloves of garlic

> 2 tablespoons of soy sauce

> 4 tablespoons of extra virgin olive oil

> the juice and rind of a lemon

Method

Brown the garlic briefly in hot oil, add the cleaned spinach leaves and the soy sauce. Add the rinsed, boiled and drained quinoa and sauté for a few minutes. Before serving, add the lemon juice and zest.

Quinoa with broad beans and radishes

Ingredients

> 280 g of quinoa

> 10 radishes

> 4 handfuls of fresh shelled broad beans

> 20 pitted black olives

> extra virgin olive oil

> fresh chopped basil

> the juice of half a lemon

> salt

Method

In a salad bowl, mix the boiled quinoa with radishes cut into round slices, olives and shelled broad beans. Season with oil, salt, lemon juice and basil leaves.

Quinoa and summer vegetables

Ingredients

> 280 g of quinoa

> a zucchini

> an eggplant

> a pepper

> two tomatoes

> extra virgin olive oil

> a clove of garlic

> fresh basil

> salt

Method

Dice all the vegetables and cook over low heat with the lid in a pan with oil, garlic and half a tablespoon of water. When cooked, add the previously boiled quinoa and basil; salt, stir and serve.

Quinoa salad

Ingredients

> 280 g of quinoa

> 3 tomatoes

> 3 handfuls of bean sprouts

> the rind and juice of a lemon

> a handful of oregano leaves

> extra virgin olive oil

> salt

Method

In a bowl mix the boiled quinoa with diced tomatoes. Season with oregano leaves, peel and lemon juice, oil, salt and bean sprouts.

Quinoa and broccoli flans

Ingredients

> 200 g of quinoa

> a small broccoli

> 250 ml of vegetable cream

> a teaspoon of starch

> half a teaspoon of turmeric powder

> a teaspoon of agar agar

> salt, pepper

Method

Cut the broccoli tops and steam them for about a quarter of an hour, then reduce them to a puree with a fork or blender.

Melt the starch and the agar in the cold cream, then heat the cream over low heat until boiling, stirring constantly. Remove from heat, add turmeric and pepper and mix well.

Add the broccoli to the boiled quinoa, add the cream, a pinch of salt and mix; transfer the mixture into silicone molds for puddings and leave to cool for about two hours before turning out and serving.

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