Quinoa and grilled vegetables

Quinoa flan Delicious Recipe:

Ingredients:

• Serves 4
• 200 extra-fine flour
• 200 ml fresh milk
• 100 g quinoa
• 150 g brown sugar
• 60 g butter melted
• 2 eggs
• 1 vanilla pod salt
• Preparation and cooking time:
• 45 minutes

Method:

1. Rinse the quinoa in cold water and transfer to a saucepan.
2. Add the milk, 100 g of brown sugar and the vanilla seeds (split open the pod lengthwise
3. and scrape out).
4. Allow to simmer for 15-20 minutes and leave the resulting cream to cool thoroughly.
5. Meanwhile, prepare the shortcrust pastry.
6. Mix the flour, 50 g of brown sugar, the melted butter, the egg and a pinch of salt.
7. Leave the dough to rest in the fridge for 15 minutes, then roll out to a thickness of 5 mm.
8. Stir an egg into the cream mixture and whisk to a smooth custard.
9. Line each cup of a muffin tin with the shortcrust pastry dough, prick with a fork an fill to the brim with the custard mixture.
10. Bake in a preheated oven at 170°C for 20 minutes.

Quinoa buns with candied fruit

Ingredients:

• Serves 4
• 320 g brown sugar
• 280 g extra fine flour, 
• 160 ml milk
• 100 g mixed candied fruit, cubed
• 80 g organic quinoa
• 60 g raisins
• 40 g cocoa powder
• 1 egg, 
• 1 sachet cake yeast
• icing sugar
• Preparation and cooking time:
• 45 minutes

Method:

1. Cook the quinoa in 240 ml of boiling water for 10 minutes until it absorbs all the liquid.
2. Turn off the heat and leave to cool.
3. Beat the egg with the brown sugar to a thick, frothy cream and dilute with milk. 
4. Mix the sifted flour with the yeast and cocoa powder, the candied fruits, the raisins and, finally, the
5. quinoa.
6. Amalgamate well and spoon the mixture into 16 rose-shaped silicone ramekins until three-quarters full.
7. Bake the buns in a preheated oven at 180°C for 25 minutes.
8. Remove from the oven and leave to cool in the ramekins.
9. Turn out the buns, sprinkle with icing sugar and serve.

Quinoa and grilled vegetables

Ingredients:

Serves 4

• 1 cup organic  quinoa
• peppers
• eggplants
• zucchini
• onions
• tomatoes
• mint leaves  (optional)
• coriander  (optional)
• vegetable stock  (optional)
• extra virgin olive oil
• salt
• pepper 
• Preparation and  cooking time:
• 1 hour

Method:

1. Grill your favorite vegetables: peppers,  eggplants, zucchini, onions .
2. Cut  into tiny pieces and transfer to a  bowl.
3. Dress with extra virgin olive  oil and season with salt, pepper and,  if desired, finely chopped mint and 
4. coriander. Set aside to let the flavors  combine.
5. Rinse the quinoa in plenty  of cold water to eliminate any traces of  saponin.
6. Cook the quinoa in two tazze of  vegetable stock (or water) and a  pinch of salt until all the liquid has 
7. been absorbed and the grains are  transparent, about 20 minutes.
8. Leave  to cool and add to the vegetables.
9. Let  the flavors combine and serve with  sliced tomatoes.
10. Quinoa increases  considerably in volume when cooked  (calculate no more than 70 g per person).
11. One tip, that also applies to many  cereals, is to cook a large quantity of  quinoa and subsequently try it out in a  number of hot and cold preparations.