Healthy Quinoa Recipes

Healthy Quinoa Recipes

Quinoa & Sweet Potato Balls with Spinach:

Quinoa balls recipe

Ingredients:

  • 1cup uncooked quinoa (you can use leftover from the day before)
  • 3 medium sweet potatoes, chopped
  • 1 cup spinach
  • 2 shallot onions, chopped
  • 1 egg
  • Chive
  • Olive oil
  • Salt&Pepper to taste (if cooking for your baby – avoid salt)

Method:

  1. Pre-heat oven to 350F / 175C
  2. Steam the sweet potatoes for 10-15minutes until a bit tender
  3. Meanwhile bring to boil 2 cups of water, add quinoa and simmer for 12-15 minutes.
  4. Leave to cool down for a while.
  5. In a pan saute the onions and spinach with a little bit of olive oil for 3-5minutes until the spinach is completely witted down.
  6. In a large ball combine the spinach, onions and sweet potatoes and mash well.
  7. Add quinoa to the mixture
  8. Add the egg and mix well
  9. Line a baking sheet on to a tray
  10. Roll in balls and place on the baking sheet
  11. Bake for 25-30minutes until gold brown.
  12. Enjoy them with the whole family!

SPANISH QUINOA RECIPE

Ingredients:

    • 1 Tbsp Olive oil
    • 1 ½ cups QUINOA
    •  ½ cup Red Onion  (minced, separated)
    • 3-5 clovesGarlic (finely chopped)
    •  ½ large Red Bell Pepper  (minced, separated)
    • 1 14 oz can Diced Tomato (reserve juice)
    • 1 15 oz can Kidney Beans (drained, rinsed)
    • 1 tsp Cumin powder
    • 1 tsp Chili powder
    • 2 cups WATER, including drained tomato liquid
    • ½ cup Cilantro (fresh, chopped)
    • 1 small Cucumber (diced, peeled if waxed)
    • 1 Avocado (seeded, peeled, diced)
    • 1/3 cup Lemon juice  (freshly squeezed)
    • Salt and Pepper to taste
 

Method:

SPANISH QUINOA RECIPE

  1. Drain the tomato liquid into a measuring cup.
  2.  Add enough water to equal 2 cups.
  3. Heat oil on medium high.
  4. Saute garlic, 2/3 of the onion and 1/3 of the red pepper for 2-3 minutes. [the rest of the onion and red pepper will be added raw at the end.]
  5. Add quinoa.
  6. Stir in tomatoes with green chilies, kidney beans, cumin and chili powder and water/tomato juice mixture.
  7. Bring the pot to a boil. Reduce to medium low and cook approx. 15 minutes. The liquid will be absorbed.
  8. Remove from the heat and let sit for about 10 minutes and then fluff with a fork.
  9. Allow quinoa to cool some, you want it to be warm, not piping hot when you add the rest of the ingredients.
  10. After quinoa has cooled some, add in the remaining onion and pepper pieces, and the chopped cilantro. Mix.
  11. Then add cucumber and avocado and lime juice (or sub lemon juice). Toss gently.
  12. And then serve.
  13. Give this spicy Spanish quinoa recipe a try.

Quinoa Flan Recipe:

Ingredients:
Serve 4
  • 200 extra fine flour
  • 200 ml fresh milk
  • 100 g Quinoa
  • 150 Brown Sugar
  • 60 g butter melted
  • 2 Eggs
  • 1 Vanilla pod salt
  • Preparation and Cooking Time: 45 minutes

Method:

  1. Rinse the quinoa in cold water and transfer to a saucepan.
  2. Add the milk, 100 g of brown sugar and the vanilla seeds (split open the pod lengthwise and scrape out).
  3. Allow to simmer for 15-20 minutes and leaves the resulting cream to cool thoroughly.
  4. Meanwhile, prepare the shortcrust pastry.
  5. Mix the flour, 50 g of brown sugar, the melted butter, eggs and a pinch of salt.
  6. Leave the dough to rest in the fridge for 15 minutes, then roll out to a thickness of 5mm.
  7. Stir  an egg into the cream mixture and whisk to a smooth custard.
  8. Line each cup of a muffin tin with the shortcrust pastry dough, prick with a fork an fill to the brim with the custard mixture.
  9. Bake in a preheated oven at 170 C  for 20 minutes.

Timballo of Bolivian quinoa:

Ingredients:
  • Serves 4
  • 500 cl vegetable  stock
  • 120 g quinoa real
  • 50 g pecorino  romano grated 
  • 4 slices bacon 
  • 4 organic egg yolks 
  • 1 whole egg
  • black peppercorns 
  • Preparation and  cooking time: about 1 hour

Method:

  1. Cook the quinoa in the vegetable stock  until all the liquid has been absorbed. 
  2. The quantity of stock should be enough  to cook the quinoa well through, so  add more or drain off, as necessary. 
  3. Poach the egg yolks in boiling water  for ½ minutes. 
  4. Remove carefully and  sprinkle with a generous twist of black  pepper and the cheese.
  5. Add the whole egg to the quinoa. 
  6. Half- fill a number of small baking molds  with the quinoa. 
  7. Press a cavity in the  surfaces and delicately fill each with  an egg yolk, taking care not to let the  liquid seep out of the centre. 
  8. Cover  with the remaining quinoa.  
  9. Bake in the oven at 200°C for about 10  minutes. 
  10. In the meantime, brown the  bacon in a non-stock frying pan until  crisp and leave it to dry on a sheet of  kitchen paper. 
  11. Turn out the timbales  and arrange on plates. 
  12. Decorate with  the bacon and finish off with another twist of fresh black pepper to taste.

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