ORGANIC PERUVIAN QUINOA MUSHROOM SALTADO
Steps:
- Wash mushrooms, then pat dry or let drain for 15 minutes. Remove and discard stems, then slice caps 1/4-inch thick. Set aside.
- Wash quinoa with cold water three times, then let drain for 10 minutes. Combine vegetable oil, quinoa, salt and 1/2 teaspoon garlic paste in a pot on medium heat. Add water to cover quinoa by 1/4 inch and boil until done, about 30 minutes. Remove from heat and set aside.
- Combine soy sauce, vinegar, Yellow Pepper Paste, ginger paste and remaining 1/2 teaspoon garlic paste in small bowl. Mix well and set aside.
- Heat a wok over medium-high heat, then add vegetable oil and heat until smoking-hot. Add mushrooms and stir-fry for 1 minute, then set aside in small bowl.
- Add more oil to the wok and heat until hot, then add red onions and cook for 1 minute. Add tomato and cook for 1 minute, then add three-quarters of the stir-fry cooking sauce and saute for 30 seconds more. Add cooked mushrooms and stir-fry for final 15 seconds. Set half aside. Add half of cooked quinoa and remaining stir-fry sauce to the wok and cook for 1 minute.
- To serve, add all quinoa and pour over all mushroom stir-fry. Garnish with the green onions and cilantro leaves and serve.
- Cut peppers in half and remove seeds and veins.
- Add to a medium pot and cover with cold water. Place over medium heat and bring to a boil, then let peppers boil for 10 minutes. Remove from heat and drain well for 15 minutes. Repeat this step two additional times, starting peppers each time in fresh cold water.
- While still warm, peel off skin. Blend skinless peppers in a blender to create a paste. Let paste cool down, then store in a lidded container in the fridge.
PERUVIAN TOASTED SWEETCORN, AVOCADO & QUINOA SALAD
Try this vegetarian salad with protein-packed quinoa and protective carotenoids, a healthy choice for lunch or dinner
Provided by Justine Pattison
Time 30m
Number Of Ingredients 10
Steps:
- Half fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve then add to the water, stir well and simmer for about 12 mins or until just tender.
- While the quinoa is cooking, put the sweetcorn in a dry frying pan and place over a medium-high heat. Cook for 5-6 mins, turning every now and then until lightly toasted. Set aside.
- Rinse the cooked quinoa in a sieve under cold water, then press hard with a ladle or serving spoon to remove as much of the excess water as possible.
- Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.
- Halve and stone the avocado. Scoop out the flesh with a large metal spoon and cut into slices. Toss with the lime juice. Add the avocado and nuts to the salad and toss gently together before serving.
Nutrition Facts : Calories 481 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium
PERUVIAN QUINOA
I made up this side dish to be hot and spicy so it would be great with fish or chicken or just all by itself! Hope you enjoy it!
Provided by ChefLee
Categories Grains
Time 26m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Put quinoa with chicken broth in a large saucepan and bring to a boil.
- Reduce to simmer, cover and cook until all the broth is absorbed (about 10-15 minutes). Stir occasionally while simmering.
- In a small bowl; mix cream, sriracha, lemon juice, and sundried tomatoes.
- Add tomato mix to cooked quinoa and stir well.
- Stir in lima beans, orange juice, and parmesan cheese.
- Heat on low until cheese melts through (about 5 more minutes) then serve.
Nutrition Facts : Calories 419, Fat 7.6, SaturatedFat 3.2, Cholesterol 14.2, Sodium 931.8, Carbohydrate 67.7, Fiber 13.2, Sugar 7.6, Protein 22.9
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