Enjoy healthy quinoa recipes selected by RaboMark (English). Visit us: http://diemmach.com

1. 1
QUINOA RECIPES

2. Quinoa
Quinoa, originates from Latin America, was used by ancient Inca
empires thousands of years ago and has been becoming popular in
Europe and North America in recent years as a super food. The
outstanding features of Quinoa are a complete source of protein
containing all 9 essential amino acids and gluten-free, which make
it widely popular among health conscious people and vegans. In
addition, quinoa contains abundant fiber content, minerals such
as calcium, iron, zinc and omega-3 fatty acid, and has been proved
to reduce the risk of heart disease and help weight loss
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 Europe
Department of Agriculture (EC
834/2007), and preliminary treated
(the bitter coat saponin removed and
ready for cooking)
3 easy steps to cook quinoa with a rice cooker
Step 1: Rinse under
water to remove its
bitter saponin coat
Step 2: Double the
amount of water (2
cups of water for 1
cup of quinoa)
Step 3: put everything
in your rice cooker
and turn it on (use the
rice cooking function
if yours have more
than one function)http://diemmach.com

3. 3
About Quinoa
A gluten free food,
declared by the FAO as
crop of the future
Health benefits
Sacred foods of the
Incas and is called
mother of all grains
From the Andes, South
America at regions
over 2000m height
Nutrition
Complete protein
source with 9
essentials amino acids
Alternative for meats,
suitable for vegetarians,
health conscious people
30% less than white rice
33% less than instant oat
45% less than fried fries
Helps weight loss,
lowers cholesterol,
blood sugar
Rich in minerals, acid
folic, thiamin, riboflavin,
vitamin B6, antioxidants
Lowers the risk of
diabetes, heart
disease, cancer
E
B6
B1 Fe
CaB2
B9
B3
Low
GI

4. 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

5. 10 minutes
Preparation
6 servings
Yield
25 minutes
Cooking
Quinoa (300 g)
Parsley leaves (5 g)
Coriander (40 g)
Mint leaves (20 g)
Spring onion (40 g)
Tomatoes (500 g)
2 Lemon
Olive oil, 1 cup
Salt
Pepper
Instruction
Ingredients
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 tabbouleh by chef Juliana López

6. 10 minutes
Preparation
4 servings
Yield
25 minutes
Cooking
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
Ingredients
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 by chef Gordon Ramsay, Gordon
Ramsay Restaurant (Michelin 3 star restaurant)

7. 10 minutes
Preparation
4 servings
Yield
25 minutes
Cooking
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
Ingredients
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.
Quinoa salad with red fruits by Joan Roca, El
Celler de Can Roca (Michelin 3 star restaurant)

8. 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
Ingredients
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.
10 minutes
Preparation
6 servings
Yield
30 minutes
Cooking
Mediterranean quinoa salad

9. 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
Ingredients
1. Preheat the oven to 230˚C. 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.
30 minutes
Preparation
4 servings
Yield
20 minutes
Cooking
Pepita Pesto Pasta with Roasted Squash by chef
Rachael Ray

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

11. 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
Instruction
Ingredients
15 minutes
Preparation
6 servings
Yield
30 minutes
Cooking
South American-style brunch by Jamie Oliver
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.
6 large eggs
½ a lemon
1 ripe avocado
Hot chili sauce

12. 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
Ingredients
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.
15 minutes
Preparation
4 servings
Yield
60 minutes
Cooking
Honey roast chicken thighs with quinoa

13. Quinoa, ¾ cup
4 chicken breasts
Dijon mustard, ¼ cup
Fresh thyme
Pepper
Olive oil
Instruction
Ingredients
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.
20 minutes
Preparation
4 servings
Yield
50 minutes
Cooking
Quinoa-crusted chicken by chef Rachael Ray

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

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

16. 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
Ingredients
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.
180 minutes
Preparation
4 servings
Yield
80 minutes
Cooking
Octopus with quinoa and olive by chef Virgilio
Martinez, Central (Michelin 3 star restaurant)

17. 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
Ingredients
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.
180 minutes
Preparation
4 servings
Yield
80 minutes
Cooking
Octopus with quinoa and olive by chef Virgilio
Martinez, Central (Michelin 3 star restaurant)

18. 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
Ingredients
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.
15 minutes
Preparation
4 servings
Yield
60 minutes
Cooking
Salmon and spicy quinoa

19. 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
Ingredients
30 minutes
Preparation
4 servings
Yield
35 minutes
Cooking
Quinoa burger by chef Martiniano Molina
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

20. 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
Ingredients
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.
15 minutes
Preparation
2 servings
Yield
75 minutes
Cooking
Quinoa soup with diced beef from Guadalupe,
Ecuador

21. 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
Ingredients
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 180˚C for 20 minutes. If using cheese
remember to set the oven for grilling. Serve.
10 minutes
Preparation
4 servings
Yield
35 minutes
Cooking
Quinoa pie from Humahuaca, Jujury, Argentina

22. 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
Ingredients
1. Cook the quinoa. Preheat the oven to 180ºC. 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 & kale muffins by Jamie Oliver
20 minutes
Preparation
8 muffins
Yield
40 minutes
Cooking

23. 30 minutes
Preparation
70 pasties
Yield
20 minutes
Cooking
Flour 2kg
White quinoa flour (600g)
Butter (600g)
5 eggs
Baking powder (20g)
Sugar (50g)
Cheese (600g)
Salt
Instruction
Ingredients
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 empanadas with cheese by the Manuela
Ramos Movement, Peru

24. 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
Ingredients
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.
15 minutes
Preparation
2 servings
Yield
45 minutes
Cooking
Quinoa pancakes by PROINPA Foundation,
Bolivia

25. Toasted quinoa, 2 cups
Grated coconut, 2 tbsp.
Dark raisins, 5 tbsp
Almonds or walnuts, 2 tbsp.
Dulce de leche
Instruction
Ingredients
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.
10 minutes
Preparation
10 servings
Yield
20 minutes
Cooking
Quinoa crispy bars by PROINPA Foundation,
Bolivia

26. 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
Ingredients
5 minutes
Preparation
4 servings
Yield
25 minutes
Cooking
Quinoa tortilla by chef Joseph Brozovich
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.

27. 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
Ingredients
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 and apple pudding by chef Dolli Irigoyen
10 minutes
Preparation
8-10 servings
Yield
70 minutes
Cooking

28. Raspberry puree (250g)
Agar (4g)
Quinoa (100g)
Granulated sugar (133g)
Whipped dairy cream
White chocolate
Dried raspberry powder
Matcha green tea (powdered)
Instruction
Ingredients
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)
30 minutes
Preparation
40-45 pieces
Yield
30 minutes
Cooking

29. Raspberry puree (250g)
Agar (4g)
Quinoa (100g)
Granulated sugar (133g)
Whipped dairy cream
White chocolate
Dried raspberry powder
Matcha green tea (powdered)
Instruction
Ingredients
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 4˚C.
Quinoa rocher by chef Enrico Crippa, Piazza
Duomo (Michelin 3 star restaurant)
30 minutes
Preparation
40-45 pieces
Yield
30 minutes
Cooking

30. 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
Ingredients
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 cake by PROINPA Foundation, Bolivia
15 minutes
Preparation
1 loaf
Yield
45 minutes
Cooking

31. Wheat flour (600g)
Quinoa (400g)
Milk 1.5 cups
Baking powder (20g)
Butter (300g)
5 eggs
Sugar (250g)
Water 1 cup
Instruction
Ingredients
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
180˚C for 20 minutes
Quinoa biscuits by the Manuela Ramos
Movement, Peru
20 minutes
Preparation
50-100 biscuits
Yield
20 minutes
Cooking

32. Quinoa (1 kg)
Butter (600g)
Baking powder (20g)
Vanilla extract, 4 tbsp
8 eggs
Sugar, ½ kg
Evaporated milk, 1 tin
Instruction
Ingredients
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 cake by the Manuela Ramos Movement,
Peru
30 minutes
Preparation
50-200 cakes
Yield
80 minutes
Cooking

33. Wheat flour, 2 cups
Quinoa, ¾ cup
Sugar, 6 tbsp.
Butter without salt, 2 tbsp
2 eggs
Milk
Oil
Cane sugar syrup
Instruction
Ingredients
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 tawa tawa by FAUTAPO Foundation,
Bolivia
20 minutes
Preparation
20-50 pieces
Yield
20 minutes
Cooking

34. Wheat flour (1kg)
Quinoa (1kg)
Sugar (150g)
Salt (4g)
Aniseed (10g)
Baking powder (20g)
Lard (150g)
Instruction
Ingredients
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 250˚C for 8 minutes.
Quinoa bread rolls by the Manuela Ramos
Movement, Peru
60 minutes
Preparation
35 rolls
Yield
130 minutes
Cooking

35. 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
Ingredients
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 fritters by PROINPA Foundation, Bolivia
30 minutes
Preparation
10-30 fritters
Yield
20 minutes
Cooking

36. 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
Ingredients
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
5 minutes
Preparation
12 servings
Yield
60 minutes
Cooking

37. 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
Ingredients
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 and kaffir lime cake with crème fraiche
and puffed quinoa by Morten Nielsen
5 minutes
Preparation
12 servings
Yield
60 minutes
Cooking

38. Quinoa, 1 cup
Cinnamon, 3 sticks
3 cloves
Cornflour, 5 tbsp
Sugar
1 apple to decorate
1 strawberries to decorate
Water ¾ litre
Instruction
Ingredients
1. Put the carefully washed quinoa in ¾ 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 porridge by FAUTAPO Foundation,
Bolivia
5 minutes
Preparation
2 servings
Yield
60 minutes
Cooking

39. 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
Ingredients
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
5 minutes
Preparation
16 servings
Yield
30 minutes
Cooking
Quinoa juice with apple and/or peach by
PROINPA Foundation, Bolivia

40. Blueberries or black berries
or strawberries or other fruits
(400g)
Quinoa (300g)
Instruction
Ingredients
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.
5 minutes
Preparation
6 servings
Yield
40 minutes
Cooking
Quinoa with milk and fruits by chef Laura
Rosano
Milk, ½ cup
Sugar (50g)
Almond, toasted (100g)
Sugar (250g)

41. Quinoa (1/2 cup)
Milk (1.5 cup)
Brown sugar
Instruction
Ingredients
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.
5 minutes
Preparation
4 servings
Yield
10 minutes
Cooking
Quinoa with milk from Lluta valley, Chile

42. Quinoa (250g)
1 medium pineapple, finely
diced
Sugar, 3 cups
Instruction
Ingredients
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
5 minutes
Preparation
4 servings
Yield
75 minutes
Cooking
Quinoa drink from Manuela Ramos Movement,
Peru
Pine apple peel
Cinnamon
Clove
Water

43. Quinoa, 2 cups
Water (3l)
5 lemongrass
3 sprigs lemon verbena
All spice, 1 tbsp.
4 cloves
Instruction
Ingredients
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
5 minutes
Preparation
10 servings
Yield
75 minutes
Cooking
Quinoa chicha by chef Galo Villa
Pineapple, 1 cup
Cinnamon, 3 sticks
Naranjilla, 1 cup
Passion fruit juice, ½ cup
Brown sugar, 2 cups

44. Quinoa, 1/2 cup (86 g)
Milk, 2 cups (480 ml)
Sugar, 1/2 cup (100 g)
Juice from 2 lemons
Chopped fruit
Instruction
Ingredients
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.
10 minutes
Preparation
2 servings
Yield
20 minutes
Cooking
Quinoa dessert with fruit from Laguna San
Martín, Ecuador

45. 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
Ingredients
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
10 minutes
Preparation
4 servings
Yield
30 minutes
Cooking
Quinoa risotto with mushrooms by chef Mauro
Colagreco, Mizaru (Michelin 2 star restaurant)

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