Amayzine

3x you can also do this

with quinoa

Quinoa, it was once one of the superfoods that you had to have in your kitchen cupboard. Because yes; healthy and trendy. For me, especially an ideal protein bomb and just very versatile. Want to spice up my salad a bit? Hop, a scoop of quinoa in it. Want to add something crunchy to my homemade granola? Hop, a handful of quinoa added. Did you know that you can do much more with this little grass species (because that’s what it is) than you might think? Especially for you, girlfriend, three of my favorite quinoa recipes. Let spring come, because these delights taste even better on the balcony.

1. Breakfast porridge (for two people)

75 grams of quinoa

25 grams of oats

250 ml plant-based milk

1 tsp cinnamon

maple syrup

mango

2 tbsp coconut flakes

handful of chopped pecans

2 tbsp coconut milk

  1. Take a large saucepan and cook the quinoa and oats in the plant-based milk.
  2. Once cooked, remove the saucepan from the heat and add the coconut milk.
  3. Add the cinnamon.
  4. Divide the quinoa mixture into two bowls.
  5. Cut the mango into pieces and distribute it over the quinoa.
  6. Sprinkle with coconut flakes and chopped nuts.

2. Quinoa risotto with sautéed mushrooms, sage, and Pecorino

150 grams of white quinoa

2500 ml vegetable broth

2 cloves of garlic

1 shallot

1 tbsp olive oil

knob of butter

container of mixed mushrooms

bag of arugula

piece of Pecorino cheese

2 tbsp fresh sage

pepper

salt

  1. Heat a large pan and sauté the shallot together with one clove of garlic in a tablespoon of olive oil.
  2. Add the quinoa along with the broth.
  3. Cook the quinoa until done and ensure all moisture evaporates.
  4. Take a frying pan, heat a tablespoon of butter, and sauté the mushrooms until golden brown.
  5. Add the sage and some salt and pepper.
  6. Divide the quinoa risotto onto the plates and top with the sautéed mushrooms and sage.
  7. Garnish with arugula, shaved Pecorino, and freshly ground black pepper.

3. Quinoa salad with spicy chicken, avocado, and spinach

100 grams of red quinoa

bag of leaf spinach

chicken thighs

avocado

cucumber

spring onion

red bell pepper

garlic

2 tsp ras al hanout spices

8 tbsp white balsamic vinegar

3 tbsp olive oil

2 tbsp maple syrup

4 tbsp Greek yogurt

1 tsp harissa

  1. Cook the quinoa until done.
  2. Meanwhile, mix the vinegar, oil, and maple syrup for the dressing. Set it aside.
  3. Heat a tablespoon of olive oil and cook the chicken thighs until done. Meanwhile, cut the bell pepper into pieces and add it to the chicken.
  4. Add the garlic and ras al hanout spices.
  5. Mix the yogurt with the harissa and set it aside.
  6. Cut the avocado and cucumber into cubes and the spring onion into rings.
  7. Distribute the leaf spinach onto the plates, scoop the cooled quinoa onto each plate as needed, and mix everything together.
  8. Take the chicken off the heat and distribute it over the plates.
  9. Finally, place the cucumber, avocado, and spring onion on the plates.
  10. Serve with the harissa yogurt.