Shrimp Quinotto


This is another way to use quinoa, making it into a risotto dish. It is creamy and carries all the flavor of the shrimp. It is similar to  the Peruvian Shrimp soup. This recipe serves 3.


2 cups of quinoa

½ kilo whole shrimp

2 tablespoons of butter

1 medium red onion, chopped

1 clove of garlic, minced

1 ½ cups of white wine

4 cups of chicken stock

1 tablespoon of tomato paste

100gr of bacon strips, sliced

200gr of mushrooms, sliced

200gr cream

50gr grated Parmesan

Handful of parsley, chopped

Olive oil




First cook the quinoa. Rinse it under cold water and then boil for 12 minutes. Drain and set aside.

To prepare the shrimp sauce, first peel the shrimp and then remove the veins. Reserve the shells and heads. Put the clean shrimp tails in a bowl and set aside in the fridge. (If you want you can reserve 3 whole shrimps, or more,  and cook them with the shells and then reserve them for decorating the plate)

In a medium pan and over medium-high heat, add one tablespoon of butter and olive oil. Then add the shells, heads and ½ cup of white wine. Cook until the wine has reduced. Put the shells in a blender; add some salt and 2 cups of the stock. Blend until smooth and then sift the mixture. Set aside.

In a large pan, over medium high heat, add one tablespoon of butter and one of olive oil. Sautee the mushrooms until they are browned on both sides. Then add the shrimp and cook for 2 minutes. Add salt and pepper.  Transfer the mushrooms and shrimp to a bowl and set aside.

Add 2 tablespoons of olive oil to the same pan, and cook the onions for a few minutes. Add the garlic, tomato paste and bacon. Once the bacon is cooked, add the shrimp sauce and white wine. Let it reduce a bit and then add the cooked quinoa. Stir to combine and add slowly the last 2 cups of stock. Stir until most of the liquid has reduced.  Then add the cream, Parmesan mushrooms and shrimp.  Stir for a few minutes and then taste for salt.  Serve onto 3 plates. Place the whole shrimps that you reserved on top and sprinkle some parsley.


Quinoa Soup

Quinoa soup

I try to eat quinoa at least once a week and today I decided to make a soup with it. It already feels very cold and the lack of daylight doesn’t make it better.  So a warm and filling soup is very welcome these days. This dish is a bit of a mashup between a tortilla soup and a sopa criolla (a Peruvian soup).  This recipe serves 3.


1 cup of quinoa

1 red onion, chopped

1 clove of garlic, minced

1 bird’s eye chili, chopped

1 red bell pepper, chopped

300gr minced meat

250gr tomato puree

1 ½ litters of beef stock

1 bay leaf

2 tablespoons of olive oil

Salt to taste


3 teaspoons of dried oregano

2 avocados, sliced

A handful of chopped coriander

3 poached eggs


First cook the quinoa. Rinse it under cold water and then boil for 12 minutes. Drain and reserve.

Heat the olive oil in a large pot, over medium heat. Add the onions, chili, bell pepper and cook for a few minutes until the onions are translucent. Then add the meat and brown it. After the meat is browned, add the garlic and cook for another minute.  Add some salt.

Add the tomato puree, bay leaf, stock and cooked quinoa. Allow to simmer for 15 minutes.  Taste for salt and then serve into 3 bowls.

Top each bowl with the sliced avocado, coriander, oregano and a poached egg.

Butternut Squash, Zucchini, Kale and Quinoa Salad with a Greek Yogurt and Gorgonzola Dressing

photo 2

My hubby had a bachelor’s party on Saturday and after all he ate and drank that day, he wanted to eat healthy on Sunday. So I made this veggie salad with quinoa. I made the butternut squash and zucchini into ribbons because I like the way it looks and added roasted seeds and kale chips to play with textures. The dressing is a take on blue cheese dip but healthier.  This recipe serves 3.

photo 5


1 cup of quinoa

1 small butternut squash

2 zucchinis

60gr of chopped kale

A handful of roasted seeds (sunflower, pumpkin, pine nuts)

A handful of lamb’s lettuce (Mache)

Olive oil (about 1 teaspoon for the kale chips, plus more for the butternut squash and zucchini)

For the Greek yogurt and gorgonzola dressing:

1 cup of Greek yogurt

150gr of gorgonzola, crumbled

1 ½ tablespoon of honey

Juice of ½ a lime




To make the dressing, just blend the Greek yogurt, honey and gorgonzola. Once it is smooth, add the lime juice, salt and pepper to taste. I used the juice of half a lime.  Cover and refrigerate until use.

To cook the quinoa, rinse it under cold water and then boil for 13 minutes. Drain and set aside.

To make the kale chips, preheat the oven to 150C/300F.  Put the chopped kale in a bowl; add the olive oil and salt. Massage it with your hands so the oil gets in between all the leaves.  Arrange on a single layer in a baking sheet lined with aluminum foil. Bake for 15 minutes.

Peel the butternut squash and then make ribbons out of it. You can use a mandolin to be faster. I don’t have one so I just use a potato peeler which works just fine.

Using the potato peeler again, make the zucchini into ribbons.

In a non-stick pan, add a bit of olive oil and sauté the butternut squash. Cook only for a couple of minutes, until the squash is cooked.  Add some salt and set aside.

In the same pan, add a bit more olive oil and sauté the zucchini ribbons. Only for about one minute. You don’t want to overcook them; you want them to keep the nice green color and not to turn mushy.  Add some salt and set aside.

Roast the seeds in a non-stick pan for a couple of minutes and then set aside.

To plate the salad, just put some quinoa on each plate. Then add the zucchini and butternut squash ribbons.  Finally sprinkle some kale chips, roasted seeds and lamb’s lettuce. Serve with the dressing on the side.




Beet and Quinoa Salad with Warm Goat Cheese and a Passion Fruit Vinaigrette

beet salad

I love the natural sweetens of beets and its vibrant color. All the ingredients of this salad make it a very filling meal.  The crispy and warm goat cheese complements the beets and blackberries perfectly. I only plated a bit for the picture but ended up eating a big bowl of it.  This recipe serves 4 as a main course.


1 cup of quinoa

½ red onion, thinly sliced

2 beets, roasted

150gr blackberries

2 avocados, diced

70gr pecans, chopped

200gr goat cheese

1 egg, beaten

100gr flour

½ cup of panko

Vegetable oil

Passion fruit Vinaigrette:

3 tablespoons of passion fruit jam

1/4 cup of olive oil

4 tablespoons of white vinegar

Juice of 1 lime

1 teaspoon of honey

Salt to taste


beet dressing

First, roast the beets in an 180C/350F oven for about 40-45 minutes.  You can also boil them until tender. Then allow them to cool down before peeling and slicing them.  You can slice them any way you like. I decided to make it like a carpaccio using a small ring mold that I placed in the center of the beet to cut it through. Once I got a small cylinder form, I thinly sliced it to get that carpaccio look.  The remaining pieces of beet, you can just chop and mix with the cooked quinoa later.

To cook the quinoa, rinse it under cold water and then boil for 13 minutes. Drain and set aside.

To make the vinaigrette, just put all the ingredients in jar and give it a good shake until it emulsifies. You can adjust the proportions to your taste if you like it more acidic or sweeter.

To prepare the cheese, cut it into small medallions, coat each piece with flour, then the beaten egg and finally the panko.  Pour some vegetable oil in a nonstick pan.  Over medium heat, pan-fry the goat cheese.

To plate up, you can arrange all the ingredients nicely on a plate or if you want to just be quick, mix it all in a big bowl with the vinaigrette and then serve it.

Quinoa Stuffed Peppers in a Roasted Pepper and Greek Yogurt Sauce

quinoa stuffed peppers

Bell pepper cooked two ways. I love bell peppers, especially if they have that smoky taste that happens when you char the skin under a live flame. This is a very healthy recipe. The quinoa, feta and Greek yogurt make this a protein packed meal. This recipe makes 6 stuffed peppers.


8 bell peppers (2 for the sauce and the rest for stuffing)

1 cup of quinoa

1 red onion, chopped

1 clove of garlic, chopped

2 tablespoons of olive oil

Zest of one lemon

½ cup of stock (vegetable, chicken or beef)

½ cup of Greek yogurt

200gr feta cheese, chopped

1 1/2 cups of cherry tomatoes, halved




First cook the quinoa. Rinse it under cold water and then boil for 13 minutes. Drain and reserve.

While the quinoa is cooking, place 2 of the peppers over a gas burner and cook, turning as necessary, until charred all over. If you don’t have a gas burner, you can also just roast them in the oven until tender. Allow the peppers to cool down enough to handle. Rinse under running water to get all the burned skin off. Cut them open and remove the seeds and the membrane. Chop the roasted peppers.

In a pan over medium heat, add the olive oil, the chopped onion and chopped roasted peppers. Cook for a few minutes until the onion has caramelized. Then add the chopped garlic and lemon zest. Cook for another minute or two and then turn off the heat.

Transfer the onion and pepper mixture into a large bowl, add the stock and Greek yogurt. Blend until smooth using a hand mixer.  Once it has become a thick sauce, add the cooked quinoa, feta. Mix well with a spoon and taste. Add salt and pepper to taste. (I hardly add any more salt since the feta and stock are already quite salty)

To prepare the peppers, cut them in half and then remove the membrane and seeds.

Stuff the pepper with the quinoa mixture, place the cherry tomatoes on top and bake in the oven at 350F or 180C for 40 minutes.



Baked Chicken Quinoa Meatballs


These meatballs are a healthier alternative since they are baked and because of the quinoa they are very filling. You can serve them just by themselves as appetizers or with rice for a main meal.


500gr minced chicken (not lean)

1 cup of quinoa

1 tablespoon of minced ginger

1 clove of garlic, minced

1 bird’s eye chili, minced

2 spring onion, chopped

1 tablespoon of sesame oil

1 cup of panko bread crumbs

4 tablespoons of flour

1 egg


For the sauce:             

1 tablespoon of vegetable oil

1 tablespoon of minced ginger

¼ cup of hoisin sauce

¼ cup of water

1 teaspoon of sesame oil

1 tablespoon of balsamic vinegar

2 tablespoons of soy sauce

For the garnish:

1 tablespoon of white sesame seeds

1 tablespoon of black sesame seed

1 spring onion, chopped


First cook the quinoa. Rinse it under the sink and then boil for 13 minutes. Drain well.

Preheat the oven to 350F or 180C and line a baking sheet with parchment paper.

Mix well all of the ingredients for the meatballs in a bowl, including the cooked quinoa. Roll into balls and place on the prepared baking sheet, leaving some space in between.

Bake for about 15 minutes, until the meatballs are cooked through.

While the meatballs are baking, start making the sauce. In a pan, over medium heat, add the vegetable oil and the minced ginger. Cook for a few minutes and then add the rest of the ingredients. Let it reduce a bit and then add the cooked meatballs. Stir to coat. To serve, sprinkle with sesame seeds and spring onion.