Quinoa recipes
Quinoa has many uses, either as simple products like grains, flour and flakes, but also delicious foods like salads, granola, burgers, torrejas, cakes, porridge to go, and other things. Focus is always taste, functionality and nutrition
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Stine’s crispy quinoa cookies
Ingredients for about 30 big cookies (freeze up to 3 months, if there are any left)
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300 g soft butter
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200 g sugar
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200 g soft brown sugar
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2 eggs
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2 teaspoon baking powder
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2 teaspoon vanilla sugar
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1 tablespoon flake salt
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100 g cooked quinoa
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300-350 g wheat flour
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250 g almonds or walnuts
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200 g dark cholate
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100 g milk chocolate
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Directions:
Chop nuts and chocolate. Cream together butter and the two types of sugar. Add one ingredient at the time in the order above and mix it well, before adding the next. The dough should not be sticky or dry. Form the dough into the size of 30 small golf balls. Put nine balls onto each baking sheet. Preheat the oven to 195 degrees and bake your cookies for 13-15 minutes. They are done when they are lightly browned and still soft in the middle. Enjoy!
Stine´s quinoa bread with pears
Ingredients for 3 breads or about 35 buns (freeze up to 3 months)
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50 g yeast
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2 teaspoon salt
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1 tablespoon honey
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2 eggs
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7 dl skimmed milk or buttermilk
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3 pears (peeled and grated)
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2 dl cooked quinoa
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50 g sesame
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100 g oatmeal
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100 g rye flour
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100 g spelt flour
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2 dl rape oil
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1700-1900 g. wheat flour
Directions:
Dissolve yeast with salt. Mix the ingredients one at the time in the order above. Knead the dough until it is not sticky anymore. Cover the dough in about 1 hour in a relatively warm environment.
Punch down the dough and shape into 3 breads. Brush the breads with an egg or some milk. Bake the breads for about 25 minutes until golden brown in a preheated oven at 200 degrees. Enjoy!
Recipe (Daniel Fugl, ChefFugl Food&Event):
Crispy autumn quinoa balls with pumpkin and mushrooms
Served with sweet carrot spur
10 large / 15 small
Ingredients:
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Quinoa balls:
180 g peeled pumpkin 150 g boiled quinoa
4 pcs. champion
0.5 onions
1 clove of garlic
1 teaspoon apple cider vinegar
1 teaspoon spelled pepper 20 g quinoa flour
20 g panco
20 g puffed quinoa
1 dl egg white / 2 eggs Salt and pepper
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Carrot spur:
3 pieces. peeled carrots
1⁄2 dl olive oil
1 DL water
1 tbsp. sweet mustard flavored with honey
Salt and pepper
Juice of a 1/4 lemon
Directions:
Procedure for the quinoa balls:
Cut mushrooms into thin slices and finely chop the onion. Brown it on a pan over medium heat in olive oil for approx. 3 min and now add grated garlic, and fry further for approx. 1 min. Now add apple cider vinegar and let it boil for approx. 2 min. Now put the sauté in a bowl and put it in the fridge until it has cooled down. When it has cooled, take it out and chop finely with a knife.
Grate pumpkin with a coarse grater
Mix mushrooms and onion mixture with pumpkin, boiled quinoa, salt and pepper, lemon juice and allspice
d’espelette and quinoa flour and mix well to a firm mass.
Now form balls of the mixture and place them in the fridge for approx. 20 min
Now blend the puffed quinoa coarsely and mix it with the panco grater
Bread the balls in the egg grater
Warm the frying oil up to 140 c and gently fry the balls a little at a time
When the balls are nicely golden and crispy, pick them up and salt with a sprinkle of Maldon salt
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The procedure for carrot purée:
Cut the peeled carrots into slices
Pour water and oil over the carrots in a saucepan until covered
Now carefully cook the carrots until they are completely tender and ready to puree, add if necessary. extra water if
it boils out
Now sift the layer from the carrots and run it to a fine mash on a blender, add a little of the layer so that it
gets nice and smooth
Now cool the puree and serve it with the crispy balls
Ingredients:
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300 g dried faba beans
2 onions
6 cloves garlic
1 moderate chili (can be omitted)
2 aubergines
1 tablespoon dried thyme (or fresh)
4 eggs
1 dl wheat flour
½ dl miso or other soy
¾ dl oil
Salt and pepper
400-500 g mushrooms or other mushrooms
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Faba bean pate
(serve 6)
Directions:
The faba beans are soaked in cold water overnight. The water is poured off, and the beans are boiled in fresh water for 1 hour without salt.
Pour into a colander and discard the boiling water. Onions, garlic and chili are coarsely chopped and sautéed for a few minutes in the oil. The aubergines, cut into smaller squares, are poured in and the whole thing is lightly fried approx. 10 minutes, until tender.
Boiled faba beans are blended with vegetable mixture, eggs and soy, and then stirred in wheat flour, salt and pepper - feel free to taste it. Pour into 2 smaller refractory dishes (approx. 18 x 26 cm) or 1 larger dish.
Bake for 35-40 min. at 200 degrees. Mushrooms are washed and sliced, and fried in a pan until they are brown and the water has roughly evaporated. When serving, garnish the pie with mushrooms.
Can be served hot as a dinner dish with a colorful salad or eaten cold as Danish "liver pate" with pickled beets or cucumber.
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Tina’s easy & crispy quinoa "meat" balls (12-14 pieces)
Here is a very simple recipe for a crispy vegan plant part. It is suitable as an everyday delicacy and burger steak and can be enriched with spices, herbs, cheese, nuts, olives to taste.
Ingredients:
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150gr uncooked quinoa
50 g (field) mushrooms or other mushrooms
25 g onions
2 cloves garlic
100 g raw beetroot (or squash in summer)
50 g potato flour (or corn starch)
5 g (1 tsp) salt
lots of freshly ground pepper
olive oil or other frying oil
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For extra flavor: 50-75 g coarsely chopped walnuts, olives or feta cheese in large pieces
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Directions:
Rinse the quinoa in several teams of water. Put it in a saucepan and cover with 3-4 cm of water. Cook the quinoa under a lid for 10 minutes. Turn off the heat and let it soak for 10 minutes. Aim for any excess water from.
Clean and chop the mushrooms finely. Roughly grate the onion or cut it into tiny cubes. Grate or squeeze the garlic. Peel and grate the beets coarsely. Mix all ingredients and stir it all well and thoroughly together. The more you touch, the more the farce binds. It is still a little loose, but gathers during frying. Add if necessary. walnuts, cheese or olives. Optionally: Let the farce rest a little.
Fry the parts well with oil over medium (high) heat until they have a good crust and are thoroughly cooked. It takes 10-15 minutes depending on the thickness. Press them lightly flat and turn them once they have got crust.
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Tip: Fry double the onion and mushrooms in oil over medium heat until brown and add them to the mince, instead of the raw ones. It gives more flavor.
Vegan quinoa
pudding
Watch the video for instructions
Recipe (QQ's special):
Ditte’s quinoa banana pancakes
(serves 2)
Ingredients:
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1 DL uncooked quinoa
1,5 DL water
1 banana
1/2 tablespoon vanilla
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Directions:
Cook the quinoa with the water. While the quinoa is cooking squeeze the banana og mix it with vanilla. When the quninoa has cooked, mix it all.
Put oil on the frying pan and heat up. Put the stuffing on the frying pan in flat portions. Heat them so they are tender inside and golden and a little crispy outside.
Serve with berries, (diary-free) creme fraise or other favorite toppings.
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Recipe
(Daniel Fugl, ChefFugl Food&Event):
Daniels' Salad with wholemeal quinoa, pickled carrots, grilled asparagus and dressing consisting of asparagus / dill oil and jam layer from the carrots
(serves 4)
Pickled carrots:
Ingredients: 1 kg carrots, 4 dl vinegar, 2 dl water, 200 g sugar, ½ teaspoon salt, whole peppercorns and bay leaves
Boil vinegar, water, sugar and salt and cool to refrigerator temperature (about 5 degrees). Carrots are peeled and cut into long strips and put in the cold jam layer in an airtight bucket. Note! It must be in this jam layer for at least approx. 2 days before use.
Wholemeal Quinoa is rinsed thoroughly in a sieve a few times until the draining water is clear. Bring a saucepan of water to a boil and add the quinoa. It is boiled for approx. 15 min over medium heat. Then sieve the quinoa from the water, add salt, and cool the quinoa down to refrigerator temperature.
Take the bottom from 8 pcs. green asparagus and save them. Now grill the asparagus on a hot grill pan or regular pan without fat on. The asparagus is cooled to refrigerator temperature.
The asparagus bases and dill stalks, 6 pcs. black pepper and 3 dl rapeseed oil. Everything is poured into a saucepan and boiled over low heat. Let the oil boil until the asparagus is totally cooked out and there is no longer any flavor in them.
Then sift the oil and pour it onto a glass blender and now blend the oil with 1 bdt of dill (both stems and leaves) together for approx. 7 min until the oil has a nice green color. Now sift the oil and cool it to refrigerator temperature.
Now it's time to mix the salad together:
Finely chop ½ bdt chives 200 g carrots are cut into small cubes The asparagus is also cut into small slices Mix all the ingredients together with the quinoa, season the salad with salt and pepper.
Dressing:
Mix 75% dl green oil and 25% dl pickle together to make an oil vinegar dressing. Now turn the layer over with the salad.
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Bon appetite!
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Recipe (QQ's special):
Elsebeth’s quinoa "meat balls" (serves 6)
Ingredients:
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1 L cooked quinoa (500gr uncooked quinoa)
4 eggs
2 dl wheat flour
1 onion chopped and seared in oil
6 dl grated raw beets
2 dl parmesan or other grated cheese
Chopped parsley
Salt and pepper
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Directions:
Mix it all. Put oil on the frying pan and heat up. Put the stuffing on the frying pan in small flat portions. Heat them so they are tender inside and golden and a little crispy outside.
Serve with salad, tzatziki, fried eggs or stewed spinach
Get inspired by Jamie Olivers Superfood Salad
Who ever said salad was boring? Jamie’s created an exciting superfood salad for esteemed Youtuber Jim Chapman, and maxed it out with nutritious, healthy and incredible tasting ingredients. Roasted sweet potatoes, handfuls of plump quinoa, delicious nuggets of feta
cheese, avocado and fresh chilli - the list goes on! And all this yummy goodness is brought together with a punchy pomegranate, lime and balsamic dressing. This ladies and gentlemen is a salad that tastes like a million dollars. Enjoy.
Source: Jamie Oliver, Youtube channel