Ingredients: 200g Quinoa, 150g Italian red chicory, extra virgin olive oil, salt, pepper, lemon juice, balsamic vinegar, 8 walnuts, 1 green apple
Fill a pot with 2 parts water to 1 part quinoa and bring to the boil. Place the lid on the pan and boil for 10 minutes.
Stir in 2 spoons of olive oil and allow to cool. Once cool, place the quinoa in a bowl along with the washed Italian chicory leaves, walnuts and apple slices. Dress with a vinaigrette made by mixing extra virgin olive oil, salt, pepper, a teaspoon of lemon juice and a teaspoon of balsamic vinegar.
Quinoa patties with zucchini and leek
Ingredients: 150g of quinoa, 1 courgette (zucchini), ½ leek, 1 egg + 1 egg yolk, parsley, extra virgin olive oil, salt, pepper, nutmeg, bread crumbs, 4 slices of sandwich bread, milk, salad songino.
Soak the sliced bread in milk for use later. Chop the leek and courgette into sticks. Heat a couple of tablespoons of olive oil and stir-fry the vegetables for a few minutes. Allow to cool.
Add the vegetables to the quinoa, along with the finely chopped parsley, egg and egg yolk.
Add the soaked sliced bread. Season with a sprinkling of nutmeg, salt and pepper.
Mix with a wooden spoon. If the consistency of the mixture becomes too sticky add a few bread crumbs. When the dough reaches the right consistency, form balls with the palms of the hands.
Dip the patties in breadcrumbs and fry in plenty of olive oil. Lay the quinoa patties on a paper towel to remove any excess oil. Serve accompanied by a songino salad.
Mini quiches with broccoli and goat cheese
Ingredients: 250-300g of green broccoli, 100g of soft goat cheese, nutmeg, 1 carrot, 50g of peas
For the brisée: 150g wheat flour 00 type, 50g of quinoa flour, 100g of butter (cubed), water and salt
Prepare the pasta brisée by kneading both the flours with the cold butter and salt. Add cold water until you get a smooth and homogeneous ball. Let it rest in the fridge for half an hour.
Meanwhile, steam the washed broccoli, peas and diced carrot for about 15-20 minutes. Allow to cool.
Roll out the dough and cut circles to fit your tart tray. Grease and flour the tray and fit in the dough disks. Bake in the oven at 180°C for 30 minutes.
In a bowl, pour the creamy goats cheese and mix well with a fork, adding the nutmeg. Remove the baked brisée cakes from the oven and top with goats cheese and vegetables. Return to the oven to brown for a further 10 minutes. Serve warm.
Quinoa and orange cookies
Ingredients: 150g of flour, 70g of quinoa, 50 ml of olive oil or coconut oil, 1 orange, 3 spoons of honey, 30g of brown sugar
Pour the quinoa into a pan of boiling water (2 parts water to 1 part quinoa) and let it cook until its grains are soft (10 minutes). Sift the flour and mix with brown sugar: then add the quinoa, drained and cold.
Knead the dough with your hands and add the oil, honey and juice and grated rind of the orange. Knead until you have a homogenous compound: wrap it in a cloth and let rest for 30 minutes.
Roll out the dough and cut into desired shapes.
Bake for 30 minutes at 170°C.