Article

Four Ways with Quinoa

Words and Photography by Sara CastiglioniFood Styling and Recipes by Barbara Coello

Quinoa is a herbaceous plant of the family Chenopodiaceae, such as spinach or beet. It is one of the few plants which, even if not belonging to the botanical family Gramineae or Poaceae, can be classified among the cereals. Indeed, the seeds of this plant, subjected to grinding, provide a flour containing mainly starch; this allows the plant to be recognized in full as a cereal. It is distinguished from other cereals by its high protein content and absence of gluten, making it suitable for celiacs. It’s rich protein makes it a staple food for the people of the Andes. Quinoa boasts many nutritional properties. It contains fibers and minerals such as phosphorus, magnesium, iron and zinc. It is also an excellent source of vegetable protein and contains mostly unsaturated fats. The Incas called quinoa “chisiya mama” which in Quechua means “mother of all seeds”.

Quinoa and Italian red chicory salad

Makes

Ingredients

200g Quinoa
150g Italian red chicory
extra virgin olive oil
salt
pepper
lemon juice
balsamic vinegar
8 walnuts
1 green apple

Method

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.

Mini quiches with broccoli and goat cheese

Makes

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

Method

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 patties with zucchini and leek

Makes

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

Method

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.

Quinoa and orange cookies

Makes

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

Method

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.