MIX Quinoa - Del Colle

Recipes to try

Four ideas that showcase the three colors and three textures of the mix, from the simplest to the most elaborate. Remember to rinse thoroughly before cooking. Ingredients with links can be found at Green Block Market.

1. Quinoa bowl with tuna and cherry tomatoes (easy, 25 min + cooling, 4 servings)

Ingredients: 250 g quinoa, 2 cans tuna in brine, 250 g cherry tomatoes, 1 cucumber, lemon juice, chives, oregano, BIO extra virgin olive oil, black pepper, coarse sea salt for the cooking water, fine sea salt for seasoning.

1. Rinse the quinoa thoroughly and cook it for 10-15 minutes in salted water, then drain and cool.
2. Cut the cherry tomatoes and cucumber into pieces and drain the tuna.
3. Arrange the quinoa in bowls and add the vegetables and tuna.
4. Season with oil, lemon, oregano, pepper and a pinch of fine salt; finish with the chives.

2. Curried quinoa with zucchini and cashews (easy, 30 min, 4 servings)

Ingredients: 250 g quinoa, 2 zucchini, 60 g roasted cashews, 1 teaspoon Madras curry powder, sliced onion, BIO sunflower seed oil, fine sea salt.

1. Rinse the quinoa thoroughly and cook it for 10-15 minutes in lightly salted water; drain.
2. Rehydrate the onion in a little lukewarm water, drain it and sauté it in oil with the curry for 2 minutes.
3. Add the diced zucchini and cook for 8 minutes, seasoning with the fine salt.
4. Add the quinoa and stir-fry for 3-4 minutes.
5. Finish with the chopped cashews.

3. Zucchini stuffed with quinoa and sun-dried tomatoes (intermediate, 1 h, 4 servings)

Ingredients: 4 large zucchini, 150 g quinoa, 40 g San Marzano sun-dried tomatoes, 80 g melting cheese, parsley, oregano, granulated garlic, BIO extra virgin olive oil, coarse sea salt for the cooking water, fine sea salt for the filling.

1. Rinse the quinoa thoroughly and cook it for 10-15 minutes in water with the coarse salt; drain.
2. Soak the sun-dried tomatoes in hot water for 20 minutes, drain and chop them.
3. Cut the zucchini in half lengthwise and scoop out the centers to make boats, chopping the flesh.
4. Sauté the zucchini flesh in oil with the granulated garlic for 5 minutes, then add the quinoa, sun-dried tomatoes, parsley, oregano and fine salt.
5. Fill the zucchini, top with the diced cheese and bake at 190 °C for 30-35 minutes.

4. Chicken rolls with quinoa, walnuts and sage (difficult, approximately 1 h 15, 4 servings)

Ingredients: 8 thin slices of chicken breast, 150 g quinoa, 50 g shelled walnuts, 40 g grated cheese, sage, white wine, BIO extra virgin olive oil, black pepper, coarse sea salt for the cooking water, fine sea salt for the filling and meat.

1. Rinse the quinoa thoroughly and cook it for 10-15 minutes in water with the coarse salt; drain and cool.
2. Toast the walnuts in a dry pan for 3 minutes and chop them coarsely.
3. Mix the quinoa, walnuts, cheese, pepper and a pinch of fine salt.
4. Lightly season the chicken slices with salt, distribute the filling, roll them up and secure with a toothpick.
5. Brown the rolls in oil with the sage for 5 minutes, deglaze with the white wine and let it evaporate.
6. Transfer to the oven at 180 °C for 20 minutes, basting with the cooking juices.

9,90 €/Kg

origin: Peru/Bolivia

exp.: 02/28

technical data sheet