quinoa cinco continentes recetario gourmet en inglÉs

What better way to close the International Year of Quinoa (Declared by the FAO) than by presenting the Quinoa Five Continents Gourmet Cookbook, edited by Sierra Exportadora, all the way from Peru? And what better framework for presenting it than in the 2014 Madrid Fusion Gastronomy Summit, no less than 10 years after Gastón Acurio began his journey there?

My thanks, in particular to Irina Herrera and Sierra Exportadora, for giving me the opportunity to work on this cookbook, as well as to the more than 70 chefs from throughout the world who sent their recipes and photos of their dishes, each of which was fused with Quinoa.

ALEJANDRA FELDMANJournalist and Culinary Advisor 3.0 www.periodismogastronomico.com

www.about.me/AleFeldman

QUINOA IS A GRAIN THAT IS INDIGENOUS TO THE PERUVIAN ANDES.

At the height of the Inca era, it was considered to be a sacred food, in addition to being used for medicinal purposes. On religious holidays, Quinoa was offered to the Sun God in a golden bowl, and every year it was the Inca himself who was responsible for initiating the harvest in a major ceremony. Quinoa is a food of high nutritional value, a unique vegetable food source that contains within the core of the grain all essential amino acids, trace elements and vitamins for a healthy lifestyle, and that does not contain gluten. Today, Andean hands cultivate this Golden Grain with the same care and zeal as during ancient times.

THIS IS OUR QUINOA, FROM PERU TO THE WORLD.

General Editing: Press and Communications OfficeSIERRA EXPORTADORA

Coordination and compilation of recipes: Irina Feldman Alejandra Herrera Design and layout: Angelo Poggi Gracey

FIVE CONTINENTS

GOURMET COOKBOOK

FIVE CONTINENTS

INTRODUCTION

Today, the whole world recognizes the nutritional value that quinoa offers

for humanity. Its fame has multiplied and it has become a globally demanded grain. The trend indicates that there could be enough supply so that it could replace rice and wheat thanks to its dietary and nutritional properties.

In this context, we started this culinary adventure, editing a first recipe book, which we called "Gourmet Quinoa," offering a valuable set of innovative recipes created thanks to the significant collaboration of the most prominent chefs in our country.

This allowed us to publicize the enormous potential of the fusion of flavors and cooking techniques that Quinoa offers, from the kitchens of one of the world's leading gastronomic destinations: Peru. That is how we were able, throughout all of 2013, to successfully present our cookbook, Gourmet Quinoa.

This aroused the interest of international world-class chefs to work and be part of this enriching gastronomic proposal to include our golden grain, Quinoa, in their flagship dishes.

This is also how the initiative emerged to develop the Quinoa Five Continents Cookbook, in which we invited the most world renowned chefs to participate, with the significant participation of chef Joan Roca of the "El Celler de Can Roca" Restaurant, which was named the No. 1 Best in the World according to "The World's 50 Best Restaurants".

In this important culinary challenge, I would especially like to thank Peruvian chef Irina Herrera and journalist Alejandra Feldman, who collaborated extensively in the initial coordination with the senior chefs who participated in this cookbook through their valuable contributions.

I express my special thanks to our Andean producers who, through many generations, have managed to preserve the tradition of Quinoa cultivation in our Andes. And a special thank you to all of those individuals and institutions that have made the realization of this cookbookpossible.

The Quinoa Five Continents Cookbook, from the highlands of Peru to the world.

ALFONSO VELÁSQUEZ TUESTAEjecutive ChairmanSierra Exportadora

In the framework of the International Year of

Quinoa, so declared by Unesco, S ierra

Exportadora, a Peruvian public agency, has taken

the initiative to edit this International Quinoa

Cookbook, for which they have called on both

Peruvian chefs living abroad as well as international

chefs.

This offers verification that "the mother of all grains"

is already being exported to many countries, where

it is being prepared according to their own customs

and recipes.

This book will be published in the five continents

and distributed free to publicize “urbi et orbi” the

impressive adaptability of this product, also known

as "high plateau rice" because the best conditions to

farm it occur above a certain height.

In fact, quinoa was one of the main foods of the

pre-Incan and Incan civilizations that considered it

a sacred plant and venerated it. It is said that Inca

warriors ate "war balls," that were a mixture of

quinoa and fat in order to make it through marches

on foot that lasted several days.

Even NASA considers it a complete food for

astronauts because it is very suitable for long

journeys. And, from the nutritional point of view, it

is truly an excellent product.

I would also like to stress the importance of the work

of Irina Herrera, a Peruvian cook, as well as the

food journalist Alejandra

Feldman, and to give my congratulations to Sierra

Exportadora for this initiative around a raw material

that will give the world a lot to talk about.

PROLOGUE: INTERNATIONAL QUINOA COOKBOOK

RAFAEL ANSÓNPresident of the Royal Academy of Gastronomy

The International Year of Quinoa, held in 2013,

introduced the world to this Andean treasure. With

its nutritional value and resistance to extreme

climatic and geographical conditions, Quinoa is

emerging as a new ally in the fight against hunger.

Thanks to the International Year of Quinoa, today

quinoa is enjoying a renewed visibility, both at the

gastronomic-cultural and commercial levels, which

has stimulated an enormous growth in demand,

while also offering new opportunities to producers.

This cookbook will help to bring its goodness to

thousands of people, highlighting traditional

recipes and presenting distinct ways of preparing

this food.

However, the richness of Quinoa is not only found in

the grains of its colored kernels.

WORDS FROM THE DIRECTOR-GENERAL OF THE FAO

Its value is in the accumulated knowledge of the

Andean people, who have preserved its different

varieties, improved its agricultural performance

and developed a rich gastronomy unique to

Quinoa.

In this sense, celebrating quinoa is not only about

praising a food but the whole culture and history of

the Andean indigenous peoples and thousands of

peasants and family farmers - both women and

men – that for centuries have preserved and

cultivated a unique food for current and future

generations.

This is the true wealth that quinoa gives us: A future

sown thousands of years ago.

JOSÉ GRAZIANO DA SILVAFAO Director - General

NADINE HEREDIAFAO Special Ambassador of the International

Year of Quinoa

We began our mission of promoting quinoa in the world by adopting and making ours the phrase chosen by the Food and Agriculture Organization of the United Nations (FAO) when it declared 2013 as the "International Year of Quinoa": Quinoa is, for us, a producing country, "a future sown thousands of years ago."

This treasure had not been hidden, but rather perfectly protected and preserved by our farmers. But the time had come to offer to the world its nutritional properties and its potential as a powerful tool to fight malnutrition, consistent with the objective of the FAO, and to recognize this grain as a strategic ally in the fight against world hunger.

That is why we are encouraging the inclusion of quinoa in the family diet, because we consider it essential that Peruvian homes reinforce healthy eating habits and keep junk food out of the diets of our children.

In addition, the Golden Grain is on the food menu of social programs promoted by the Government of President Ollanta Humala.

The re-valuation of our Andean grain par excellence could not have been achieved without recognizing and supporting the primary keepers of quinoa: the men and women who grow it. For this, the government has promoted a series of measures to promote small producers' associations, the strengthening of their productive capacities, the development of better infrastructure and connections to new national and international markets.

Andean families have preserved our quinoa for over 5,000 years. It's time to demonstrate their practices, their technologies and their organization, which has allowed them to preserve this crop for the world. Their challenge is our pending task: to make production greater and better in the coming years.

Today we can say that quinoa, native to our Andes, has crossed borders and now also belongs to the world. The recipes in this book attest to this.

FROM THE ANDES TO THE WORLD

GRILLED PRAWNS

8 prawns

salt

TOASTED QUINOA m akes 100 g

Quinoa 100g

salt

QUINOA SEA BASE

Toasted Quinoa 100 g

10 g of Isomalt

5 g of powdered phytoplankton

PRAWN HEADS SAUCE makes 120 g

8 heads of prawns

salt

CRISPY PRAWN LEGS

Front and rear legs of 8 prawns

100 g flour

1 liter of extra virgin olive oil

PRAWN BROTH REDUCTION makes 500 g

1,000 g prawn broth (base recipe)

PRAWN CONCENTRATE makes 80 g

250 g prawn broth reduction (preparation above)

PRAWN VELOUTÉ makes 500 g

250 g prawn broth reduction (preparation above)

260 g cream

10 egg yolks

salt

PHYTOPLANKTON VELOUTÉ makes 250 g

250 g of prawn velouté (preparation above)

4 g phytoplankton

salt

ONION AND SQUID INK BIZCOCHO m akes 450 g

125 g pasteurized egg

120 g poached onion

80 g pasteurized egg yolk

80 g isomalt

20 g flour

7 g squid ink

2 g of yeast

salt

ASSEMBLY AND FINISHING THE PLATE

Sea Lettuce

Citrus Caviar

Peel the prawn tails and separate their heads, keeping both the heads and legs

for later use. Add salt to taste and sear the tails lightly on grilled oak to absorb

the scent. Reserve.

Heat a nonstick skillet. Once the pan is hot, add quinoa in small amounts and let

it roast for a few seconds. Remove and reserve.

Place the isomalt in a saucepan until melted, add the quinoa, sift in the

phytoplankton and mix for a few seconds. Remove from heat and let cool in a

container. Reserve.

Carefully open the heads of the prawns and extract the juice. Cook slightly in a

pan, add salt to taste and blend. Strain and reserve in a double boiler.

Place the legs of the head and tail of the prawns on a tray in the oven at 140°C

for five minutes. Then dust with flour and fry in olive oil at 160°C until crunchy.

Reserve in a dry place.

Reduce the prawn broth by half at a low simmer.

Add the prawn broth to a Rotaval at 56°C (bath temperature) and 45°C

(distillation temperature) for 6 hours at 30 rpm (revolutions per minute). A prawn

distillation is obtained that is volatile, transparent and subtle, while in the first

flask you get a juice with an intense prawn flavor, the result of the evaporation

produced by boiling at a low temperature. Reserve the concentrate.

In a saucepan, combine the reduced prawn broth with the cream and bring to a

boil. When it has boiled, pour it quickly over the egg yolks and blend with a

blender. Spoon the mixture into a covered terrine and put in a water bath in the

oven at 160°C for 45 minutes. Then remove it from the bath and stir it. Blend it,

add a pinch of salt and reserve.

Blend in a blender the velouté and the phytoplankton, add a pinch of salt and

reserve in a double boiler until the time of plating.

Blend all the ingredients in the blender and pass through a fine sieve. Add the

mixture in a ½ liter siphon with two charges and reserve in the chamber for 24

hours.

Arrange the quinoa sea base on a plate. Place the crispy prawn legs with the

citrus caviar and the legs of the head of the prawn along with a dot of the prawn

concentrate. Pour 20 g of the onion and squid bizcocho in a plastic cup, put in

the microwave on full power for 1 minute, unmold and place on the plate in

order to simulate a rock with algae. Put a dot of the phytoplankton velouté.

Season with the prawn head sauce, heat up the prawns that were previously

cooked on the grill, and serve.

INGREDIENTS PREPARATION THE WHOLE PRAWN

Chef:

JOAN ROCA FONTANE

Grilled prawns

Toasted quinoa

Quinoa sea base

Prawn head sauce

Crispy Prawn legs

Prawn concentrate

Prawn velouté

Phytoplankton velouté

Onion and squid ink bizcocho

Serves 8

COMPOS I T ION

1

CELLER CAN ROCA Restaurant “BEST RESTAURANT WORLDWIDE 2013“

Girona - Spain

www.cellercanroca.com

Date water

Sponge cake

Muscadine truffle

Quinoa ice cream

Flowers

Fresh date

FOR DATE WATER

1kg dates

3 liters mineral water

FOR QUINOA MILK

250 g quinoa, raw, washed thoroughly

40 g brown sugar

500 g whole milk

Pinch of salt

FOR QUINOA ICE CREAM

1000 g quinoa milk

160 g cream

20 g skim milk powder, 1%

260 g sugar

10 g inverted sugar

FOR THE SPONGE CAKE

5 eggs

450 g sugar

½ kg flour

½ kg cream

16 g baking powder

For the date water:

Place the dates in an oven vacuum bag for three hours, 85°C to steam.

When they are halfway cooked, crush the dates to bring out the flavor. When they

are done cooking, pass through a sieve and cool quickly.

For the quinoa milk:

Leave the quinoa to soak in half of the water. Add to the blender and blend. Add

the remaining water during the blending process. Finally, add the milk, sugar and

salt. Allow it to blend for two more minutes, then remove and place in a bowl.

Marinate for six hours. After that time, strain through a cheesecloth in order to

obtain a liquid without impurities.

For the quinoa milk ice cream: DEVELOPMENT

Place all ingredients together in a bucket. Blend well with a mixer. Strain through

a fine sieve. Bring to 85°C on the stove and then quickly cool in a double boiler

with ice.

Add to the ice cream maker until desired creaminess is achieved.

For the sponge cake:

Beat the eggs with the sugar until you achieve stiff peaks, then add the cream and

beat for three more minutes. Sift the flour and baking powder. Using a sieve,

incorporate the eggs, sugar and cream separately about 3-4 times. Fill the molds,

having previously lined them with butter and flour, and bake for 22 minutes at

175°C.

INGREDIENTS PREPARATION

FINISH AND PRESENTATION

Place the sponge cake in the bottom of the dish with some chopped dates and

muscadine truffle. Top with a scoop of ice cream decorated with flowers.

Serve with the date water in a separate pitcher.

Chef:

MARTINBERASATEGUI

Serves 6

2

Martin Berasategui Restaurant

Lazarte, Guipúzkoa - Spainwww.martinberasategui.com

QUINOA ICE CREAMSPONGE CAKE, MUSCADINE TRUFFLE, AND DATE WATER

FOR THE BONITO FILET

180 g bonito

125 g coarse salt

Olive oil 0.4

FOR THE QUINOA AND PAPRIKA

100 g of olive oil

10 g of paprika

10 g of red quinoa

FOR THE QUINOA OIL

80 g of grape seed oil

15 g of red Quinoa

FOR THE HEMP EMULSION

1 egg

Olive oil ½ 0 `4

1 tablespoon turmeric

15 g of Quinoa (previously roasted)

Salt and pepper

FOR THE QUINOA CRISP

110 g water

120 g flour

30 g Trisol (soluble fiber derived from corn)

25 g red Quinoa

Olive oil for frying

IN ADDITION: Syrha leaves

Cut the bonito filet into slices of 1.5 cm, sprinkle with coarse salt for eight

minutes. Then clean off the salt, cut into cubes, add oil and reserve until use.

Cook for five minutes at 55°C during the mixing of the ingredients.

Let stand until mixture is decanted and the oil is ready.

Blend and let stand until the oil decants. Reserve.

For the quinoa emulsion:

Emulsify the egg with the oil as if it were a mayonnaise.

Once it is well emulsified, add the remaining ingredients. Add salt and pepper

to taste.

For the quinoa crisp:

Mix all ingredients in a bowl except the hemp.

Cut sheets of baking paper in a rectangular shape.

Spread each sheet with the prepared flour, turmeric, Trisol and water.

Then spread the smeared hemp over the entire surface.

Heat oil to 190°C and fry in order to color slightly.

Drain well and remove the paper.


On the plate, place the bonito cubes next to the emulsion and syrha leaves

seasoned with Quinoa oil.

Add the Quinoa oil and paprika together and finish with the quinoa crisp.

INGREDIENTS PREPARATION BONITO AND QUINOA

Chef:

JUAN MARI y ELENA ARZAK

Bonito filet

Quinoa and Paprika

Hemp emulsion

Quinoa Crisp

In addition: Syrha leaves

Serves 4

COMPOS I T ION

3

ARZAK Restaurant

San Sebastían - Spainwww.arzak.info

Quinoa

Tofu

Grated yam

Citron (Yuzu) or orange

Roasted seaweed sheets

CONDIMENTS

Soy sauce

Salt

Sugar

Oil for frying

300 g

150 g

30 g

1 unit

A few

10 cc.

5 g

1. Cook the Quinoa in the same amount of water for approximately 10 minutes.

Remove from the water and let stand for 10 minutes.

2. Remove the water from the tofu and pass through a food mill. Then add soy

sauce (10cc), salt (5g) and grated yam (30g), and mix everything together.

3. Gently grate the citron or orange peel and remove the pulp.

4. Boil in water with sugar and the previously prepared citron or orange peel

without the pulp.

5. Mix together the cooked Quinoa with the already prepared tofu.

6. Fill the cooked peel with all the ingredients and shape it into the form of a boat.

7. Sprinkle lightly with flour and fry in oil at 170°C.

8. Place the seaweed sheets on the plate and serve.

INGREDIENTS PREPARATION YUZU BOAT

Chef:

HIROYOSHIISHIDA

Serves 2

4

MIBU Restaurant

Tokio - Japan

COURTESY OF THE PERUVIAN EMBASSY OF JAPAN

AMBASSADOR: ELARD ESCALA

BIZ USA – Peru&Americas

PHOTOS:

@CUISINE KINGDOM HOSHINO YASUTAKA

@COORDINATOR YUUKI SETSUKO

FOR BORAGE SAUCE

50 g of potato

50 g of white wine

100 g of borage shoots

FOR VINAGRETTTE

2 cloves of garlic

2 slices of thick bacon (50 g in total)

100 g of olive oil

33 g of sherry vinegar

FOR THE YOGURT:

In the mixer, beat 75 g peanut, the egg white and the yogurt.

Take the mixture out, strain it and put it into a bowl.

Add the mixture to a steamer for 10 minutes at 100°C.

Reserve it on heat.

For the vinaigrette:

Place the oil, crushed garlic and chopped bacon slices in a pan. Keep it on a very

gentle heat for about 25 minutes. Strain with a cheesecloth, and once it is cold,

add the vinegar and reserve.

FOR THE PEANUT OIL:

Blend together the rest of the peanuts with the olive oil, strain and reserve.

FOR THE PRAWNS:

Cook the quinoa in plenty of water for 45 minutes, then drain and dry (dehydrate)

at 60°C for four hours. Drag the prawn tails through the egg that has been beaten

but is not stiff, then coat in the dehydrated Quinoa so they are well covered, and

put into a pan with very hot oil, so that the Quinoa is toasted.

Take out the prawns and put them on absorbent paper.

They should be crispy on the outside and undercooked inside.

FOR THE NETTLE SAUCE:

Wash the nettles and reserve the small leaves. The remainder is added to a pan

with a drizzle of very hot olive oil. Sauté for a minute, add the white wine, and

reduce.

Add into the blender along with the potato, having previously cooked it in a

steamer for nine minutes at 119°C, and blend. Reserve.

Blanch the smallest leaves by passing them through boiling water then cold water,

dry with a cloth and fry in ample hot oil.

Dry them on absorbent paper and set aside.

Dress the borage with the vinaigrette and bake for a minute, so they are al dente.


At the bottom of a curved plate, peanut oil is poured over the nettle sauce and

then a little bit of the yogurt peanut sauce is placed on top. On top of the yogurt,

put the prawn surrounded by the borage strips seasoned with vinaigrette and

covered with a nettle leaf.


Chef:

PEDRO SUBIJANA

4 prawns 80/90 g, peeled40 g Quinoa 1 bunch of nettle leaves 100 g peanut 1 yogurt 1 egg white50 g of olive oil

COMPOS I T ION

5

AKELARRE Restaurant

San Sebastían - Spainwww.akelarre.net

PRAWN TEMPURA WITH NETTLE AND PEANUT YOGURT Serves 4

VEGETABLE BROTH

1.5 l of water

25 g carrot

25 g leek

2 cloves of garlic

50 g of onion

250g chickpeas soaked overnight

1 veal shank bone

100 g of collagen-rich meat (shank, cheek, etc.)

BLACK QUINOA

100 g Black Quinoa

1 Vegetable broth

Olive oil

SQUID BROTH

875 g onion

25 ml olive oil

600 g clean squid

200 ml white wine

5 egg whites

5 g fine salt

HERBS

Inflorescence reed navy

(Triglochin maritime)

Sea radish flowers

(Maritime Cakile)

CREAM OF SQUID AND BLACK QUINOA

200 ml squid broth prepared as above

10 g of natural squid ink

100 g quinoa cooked prior to preparation

25 ml olive oil

10 g grated Parmesan cheese

SQUID GONADS

4 pieces of fresh-caught squid gonads

Extra virgin olive oil

Salt flakes

Aceite oliva virgen extra

Sal de escamas

Add all ingredients into a saucepan.

Season lightly and cook gently for four to five hours before use.

Strain and reserve.

Clean the Quinoa with ample water.

Cook for 15 minutes in the vegetable broth.

Strain and reserve.

Peel and cut onions into large chunks. Add the oil to a pot and sauté the onion

until caramelized. Once it is caramelized, add the chopped squid and white

wine. Cover the pot with a lid and cook slowly for one hour. Then strain and

reserve in the refrigerator. When cold, remove the fat that has formed on the

surface. In a bowl, beat the egg whites vigorously and add them on top of the

squid broth. Mix with a whisk and put the pot on the stove on the lowest heat.

Leave on the heat until the egg whites curdle and the impurities are absorbed by it

as it is curdled.

With a slotted spoon, remove all the egg whites from the surface. Pass the stock

through a damp cloth and a strainer. Reserve.

Blanch the ocean reed inflorescences, and then cool them quickly in ice water.

Dry and set aside. Select the sea radish flowers. Reserve.

In a bowl combine the broth and squid ink, mixing well so they release all of their

contents. Dissolve well and pass through a sieve into a saucepan.

Cook on the fire at a moderate temperature.

Sauté the cooked quinoa with a dash of olive oil, add the grated cheese and the

ink sauce. Cook for one minute.

Drizzle the mix with olive oil.

Sear the gonads lightly on the grill at 225-250°C until they acquire a golden hue.

Immediately transfer to a hot salamander broiler at about 45-50°C for two to

three minutes, just prior to putting on the plate.

It is very important to not break the chain of heat.


Serve the gonads hot on the plate, decorating them with the squid cream and the

crunchy Quinoa. Finish with Inflorescence reed navy and sea radish flowers.


Chef:

ADONI L. ADURIZ

If squid gonads are unavailable, fresh-caught squ id can be used as a substitute.

Serves 4

NOTE

6

MUGARITZ Restaurant

Rentería, Guipúscoa - Spainwww.mugaritz.net

SQUID GONADS IN CREAM AND CRUNCHY QUINOA

FOR THE SAUCE

Gravy

Orange juice

Lime juice

Fresh ginger

Sichimi togarashi

Bergamot jelly

FOR TOASTED QUINOA

White quinoa

Salt, sunflower oil

OTHER

Bergamot jelly

Mini cucumber

Mini Radish

Slices of red onion

Cilantro sprouts

Brotes de cilantro

Marinate the pork skirt in salt and sugar (same ratio) for 12 hours, then wrap the

skirt with fresh leaves covering the external surface as much as possible, and

cook at 63°C° for 24 hours.

Rinse the quinoa and cook it in twice the volume of water with a pinch of salt for at

least 30 minutes.

Once cooked, spread on parchment paper and dry the Quinoa.

When it is dry, fry it in sunflower oil in order to toast it.

Drain, season and reserve.


Regenerate the skirt and then sear it on the grill to seal and caramelize. In the

middle of the plate, place a spoonful of bergamot jelly.

Spoon sauce around it and then place the pork on top. Next to it place a

good-sized spoon of the quinoa.

Garnish with the onion slices that have been dipped lightly in oil, slices of of

mini cucumber, and the coriander sprouts. The red onion should have been

steamed previously for three minutes.


Chef:

DIEGO GUERRERO

Serves 8

7

Chef Madrid - Spainwww.facebook.com/DiegoGuerrero

SWEET AND SPICY PORK WITH TOASTED QUINOA

Bluefin tuna 200 g

Quinoa 50 g

Fish broth 200 g

Lime 1

Lemon 1

Olive oil 20 g

Orange 1

Fresh mint 5 g

Basil Flower 5 g

Red pepper 10 g

Eggolk 1

Mussels 100 g

Parsley 5 g

Cut the tuna into triangles and sauté for 15 seconds per side.

Batter with chopped parsley

Cook the Quinoa in the fish broth, cool, then add the lime juice, orange juice

and olive oil.

Steam the mussels with lemon juice.

Cut oranges into slices.

Emulsify the olive oil with mint leaves.

Bake the red peppers and emulsify them with the egg yolk and olive oil.


Chef:

MARIANO ANDRES P.

Serves 8

8


Cover the plate with pepper sauce

Cut the tuna and place it on the sauce

Then place the quinoa, orange slices and mussels on the plate

Season the quinoa with the mint oil

Season the tuna with salt and pepperChef General Director of WAFIDubai - United Arab Emirates (UAE)www.facebook.com/mariano.a.puerta

NATURAL TUNA WITH CITRUS QUINOA AND MINT OIL

FOR ANISE PARFAIT

100 g sugar, juice of 1/2 lemon

4 egg yolks, 0.4 l anise liqueur

One neutral gelatin (2 g)

3 l fresh cream 35% M.G. (fat)

A little bit of mineral water or syrup

FOR THE CRISP

100 g Blé cornstarch

200 g condensed milk

70 g inverted sugar (gold)

30 g glucose, 30 g anise

2 g powdered star anise

FOR BLACKBERRY JUICE

300 g blackberry

40 g raspberry

100 g glucose

100 g blackberry liqueur

75 g blackberry liqueur

FOR THE QUINOA CRISP

100 g Quinoa

.4 l water

50g sugar

30 g butter

soup spoon of peanut oil

OTHER

Cranberries, blueberries, blackberries

Passion fruit

Raspberry powder

Lemon thyme

In a heavy-bottomed saucepan, combine the sugar and the juice with a little bit of

mineral water. Set up the yolks. When the sugar reaches 121°C, take it off the

heat and let it stand one minute. Mix the egg yolks with a wire whisk without

stopping. Add the gelatin and the liquor and dissolve. Whip the cream into soft

peaks. Mix 1/4 of the cream with the gelatin, add the remaining cream and

finally add the cooked yolk meringue. Fill themolds before the mixture sets.

Make a syrup with the sugar, glucose and anise. Remove from the heat and add

the star anise powder. In a soup tureen, mix the hot syrup with the condensed

milk, and finally add the sifted flour. Fill a pastry bag with the mixture and let it rest

closed. With a very fine turbinate tip, draw fine threads eight centimeters long on

a non-stick baking sheet.

Briefly bake at 180°C. This dough is very flexible and it can be heated in order to

shape it.

In a heavy-bottomed saucepan, add the glucose and fruit, cover with film paper

and cook in a double boiler for 40 minutes. Remove the pan from the heat and

store uncovered overnight. The next day, strain it by pressing it lightly. With the

100 g of blackberry liqueur, make a reduction that has a syrup texture, by

cooking about 20 minutes over medium heat, five minutes on the grill. At the end,

add the rest of the chilled liquor, stirring vigorously. The heat will evaporate

almost all of the alcohol, but when it is chilled, the flavor of the blackberry will be

maintained.

Cook the Quinoa with water about 20 minutes, just enough until it is barely

cooked.

Spread it out on a silicone sheet and allow it to dry at 70°C.

When it is dry, it should be loose and separated. Fry the Quinoa in the peanut oil

in order to toast, then remove the excess oil with paper towels.

Make a syrup with the sugar, add the butter and the toasted Quinoa.

Make a hole in the anise spheres, fill with the Quinoa then seal the halves together

with your fingers. Reserve the leftover Quinoa to ensure it can be used on the

plate.


Leave the anise spheres for a few minutes at room temperature, allowing them to

take shape and texture. On the plate, draw a line in a round shape with the

blackberry juice and then a line that cuts across the circle. In an elegant way

around the plate place the fruit, the raspberry powder and the lemon thyme.

Place a spoonful of the caramelized Quinoa in the center of the plate, then place

the anise sphere, crowning it with two crunchy sticks of condensed milk.


Chef:

JORDI CRUZ

Serves 4

9

ABAC Restaurant Barcelona - Spainwww.facebook.com/jordicruzmas

ANISE SPHERES, CARAMELIZED QUINOA AND BERRY DIVERSITY

CRISPY CHICKEN SKIN

200 g of chicken skin

STIR-FRY PRAWNS

100 g of red prawns

PRAWN HEAD EMULSION

50 g of essence

50 g of broth

20 g of oil

1 g of xanthan

TOASTED QUINOA

30 g of quinoa

PEARL ONION

40 g of onion

SWEET AND SOUR SAUCE

50 g of onion

2 g of ají (spicy yellow pepper)

75 g of rice vinegar

25 g of Chinese caramel

15 g of ketchup

5 g of Worcestershire sauce

15 g of soy sauce

60 g of mineral water

5 g of cilantro

Tablespoon cornstarch

HERBS

Carrot sprouts (sufficient quantity)

Cilantro sprouts (sufficient quantity)

Stretch the chicken skin between two racks and bake in the oven for 19 minutes

at 180°C. Cut into rectangles.

Sauté the clean prawns with a little salt in a wok.

Slice in very thin layers.

Sauté the prawn heads and extract the essence, pressing them into the strainer.

With the rest of the prawns, make a broth.

Mix everything in a blender and strain.

Fry in oil at 190°C and drain.

Sauté and then bake for 14 minutes at 90°C and drain.

Lightly fry the onion and ají and incorporate all of the ingredients.

Bring it to a slight boil and give it texture with the cornstarch.


Chef:

PACO PEREZ

Serves 1

10

MIRAMAR Y LA ENOTECA RestaurantLlançà and Barcelona - Spainwww.arte-culinario.net/Paco_perez.ws

CHICKEN WITH PRAWNS, SWEET AND SOUR SAUCE, AND TOASTED QUINOA

Limpiar y poner a cocer las patatas con una pizca de sal. Pasar por un pasapurés

e incorporar un chorro de aceite de oliva. Emulsionar y salpimentar.

Hervir la crema de leche con el concentrado de trufa. Salpimentar, agregar el

brandy y un poquito de azúcar. llenar un sifón y reservar en frío.

L impiar los t r igueros y conf i tar en acei te de ol iva. Reser var.

Escaldar y cocer en caldo las orejas de ibérico. Escurrir y trocear en tiritas.

En una sartén reducir el oloroso con las orejas de cerdo hasta que tomen un color

oscuro. Salpimentar. Cocer y freír la quinoa hasta que sufle.

INGREDIENTES PREPARACIÓN

Chef:

Toño

27

Oreja de cerdo iberico con crema de patatas ratte al aceite,

FINAL Y PRESENTACIÓN

Distribuir la crema de patata en 4 copas y sobre ésta, poner los trigueros y

cebollino picado. Añadir las orejas de ibérico y sobre éste la quinoa suflada y

crujiente. Hacer una nube con la espuma de trufa.

400 g of Quinoa

600 ml of warm water

Sea salt

MARINADE

50 g of onion

30 g of garlic

500 g of tomato

5 guajillo chili peppers

75 g of pineapple

35 g of annatto seeds

2 bay leaves

2 sprigs of thyme

OCTOPUS

1 piece of octopus

1 piece of onion

1 head of garlic

2 bay leaves

Sea salt

SEASONING FOR OCTOPUS

Tablespoon olive oil

Tablespoon flower of salt

DECORATION

Edible flowers

Brioche bread powder with squid ink (optional)

Avocado pearls

FOR QUINOA

Soak Quinoa in warm water for about 20 minutes. Then cook with water and salt.

Reserve.

MARINADE

In a pot add a little oil and add the onion and garlic to sauté, then add annatto

seeds and cook a little. Incorporate the chilies, herbs (thyme and bay leaf) and

pineapple and cook for a few minutes. Add the chopped tomatoes and add a cup

of fish stock and cook approximately 16 minutes, then blend. Once the marinade

is blended, in another pot add a little oil and fry the marinade for about 12

minutes.

Once the marinade is ready, add a little to the quinoa to finish cooking, then

reserve.

OCTOPUS

Put the onion, garlic, herbs and octopus in a pot to cook for approximately 90

minutes. If you are cooking in a steamer, it only needs to cook for 17 minutes.

One the octopus is cooked, clean it and remove the gelatinous portions around

the tentacles, but while maintaining the shape and the suction pads. Cut the

octopus into cutlets. Reserve.


Chef:

PATRICK MARTIN and

MIGUEL QUEZADA

Serves 8

11


Place the Quinoa on a plate with the help of a drop-shaped mold in order to from

a base. Then on top of the quinoa place the octopus and season with sea salt and

olive oil.

Place the avocado pearls around the Quinoa. On the side of the plate, place

the brioche bread with squid ink as a base and make a small salad with the

flowers. Add the sauce.

Chef of the Restaurant CASA DE FRANCIAde LE CORDON BLEUFrance / Mexico

[email protected]

QUINOA IN ANNATTO MARINADE WITH WARM OCTOPUS CUTLET

SEAFOOD BROTH

Olive oil

Heads and bodies of peeled prawns

Fresh pork ribs 2 00 g

Onion 200 g

Leek 1

Carrots 100 g

Garlic, (head) 1 pc.

Tomato branch 100 g

Orlando tomato sauce 200 g

Sea snails (periwinkles) 100 g

Cockle 100 g

Water 4 lt.

COOKED QUINOA

Quinoa 200 g

PURRUSALDA

Extra virgin olive oil 10 ml

Potato (sour variety) 500g

Leek 20 pcs

Chive 8 pcs

Carrots 800 g

Hake head 250 g

Saffron 0.5g

Fine salt 1 g

Water 2 lt

Powdered soy lecithin 2 g

MINI – VEGETABLES AND PRAWNS

Mini leeks 10 pcs

Mini purple carrot 10 pcs

Mini carrot 10 pcs

Mini beet 5 pcs

Radish 1 bunch

Extra virgin olive oil 500 ml

Fine salt 1 g

Prawns 10 pcs

Put a pot on the fire with olive oil and the prawn shells, with their heads cut in half

to brown a little. Once they are golden brown, remove from heat. In the same pot

brown the head of garlic, cut in half. Add the rest of the vegetables (onion, leek,

carrot and tomato), chopped in mirepoix style, and brown them. Again add the

prawn shells and heads, the ribs, and sauté them a bit with the vegetables. Add

the tomato sauce and braise as well.

Add the cold water, remove the froth once it boils, and let it cook for 40 minutes,

then strain and reserve. Do not add salt, because the mixture can be easily used

for other dishes and it could become too salty.

Wash the Quinoa with plenty of water and drain well. Cook it with the seafood

broth prepared above, for about 15 minutes, until it is well cooked. Strain and

reserve the cooked quinoa and the broth separately.

Sauté the well-cleaned vegetables on a low heat. The chives should be chopped

mirepoix, the candied potato should be cut Rioja style but not very large, and the

carrot should be sliced. Once the vegetables are cooked, add the water and the

hake heads that have been well cleaned.

Let it cook over low heat until the vegetables look cooked, then strain the mixture

well and return it to the heat. Now add the saffron to color it, and add salt. We

can wrap this mixture into several packages which we can then pull out as

needed, and with each portion we will again put it on the heat again and add the

soy lecithin to give air to the purrusalda.

Clean the mini vegetables very well and reserve them in water with ice. Cook

each type separately in well-salted water and a dash of olive oil.

Sear the top part of the shrimp in a nonstick skillet, then for the bottom side, finish it

in the grill.


In an adequately-sized plate, put six drops of the seafood broth reduction that is

leftover from cooking the Quinoa. In the center and along the length, place a cord

shaped amount of the Quinoa. Separately, we lightly fry the prawns in a nonstick

pan, and finished in the salamander broiler, and at the moment it will be served,

cut each prawn into three pieces. Sauté the vegetables with a drop of vegetable

oil and place them next to the pieces of prawn. Add some clouds of the

purrusalda foam onto the prawns and some lemon cress sprouts.


Chef:

FRANCIS PANIEGO

Serves 10

12

El Portal de Echaurren RestaurantEscaray, La Rioja - Spainwww.echaurren.com @francispaniego

PRAWNS, QUINOA SEEDS AND MINI-VEGETABLES

QUINOA ICE CREAM

Cooked white quinoa 250 g

Fresh milk 500 g

Milk powder 60 g

Cream 550 g

Glucose 30 g

Stevia powder 60 g

Dextrose 40 g

Stabilizer 2 g

LAND OF MACAMBO

Powdered Macambo (amazon fruit) 20 g

QUINOA CRISP

Cooked black quinoa 200 g

Water 300 g

Tapioca flour 100g

QUINOA LEAVES

1. Quinoa ice cream: Process the cooked white quinoa with milk, sift, and then

place in a saucepan. Add the sugar, stevia powder, dextrose, stabilizer and

milk powder. Heat to 85°C and leave in an inverted double boiler.

Add the milk cream, freeze and pass through the turbine.

2. Land of macambo: Process the macambo and dry it at 90°C

for 40 min.

3. Quinoa crisp: Process the black quinoa with water and pass it through a

sieve. Put it on low heat with the tapioca flour until it forms a thick dough. Leave

it to cool. Roll out the dough on a baking sheet and cook it at 150°C for eight

minutes.

4. Quinoa leaves: Place the quinoa leaves (try and make sure they have a bit

of stem) in the oven at 90°C for three hours, until they are dehydrated and very

crunchy.

5. To serve: Sprinkle the macambo powder on the dish, place an ice cream

scoop on top, then cover the plate with the Quinoa crisp and the dehydrated

Quinoa leaves.


Chef:

VIRGILIO MARTINEZ

Serves 10

13

CENTRAL Restaurant

Lima - Peruwww.centralrestaurante.com.pe

QUINOA ICE CREAM WITH QUINOA LEAVES

Quinoa flour 400 g

Eggs 3

2 tbsp. oil

1/2 tsp. salt

Warm water

Beef loin 400 g

1 tomato

1/2 red onion

1/2 yellow ají pepper

1 sprig of cilantro

1/4 cup white wine

1 oz. red vinegar

1 oz. soy sauce

White cheese 100 g

1 pinch of sea salt or your preferred salt

1 pinch ground black pepper

1 oz. of Acholado Pisco

Prepare the pasta dough by pouring flour on the table.

Make a hole in the center and add the eggs and a pinch of salt.

While mixing, add warm water in order to make a stiff dough.

Set aside the dough, covering it with a tea towel to prevent drying.

Drag thin rectangles of the dough through beaten egg and then drag them

through the Quinoa grains.

Then lightly brown them.

In a skillet brown the beef tenderloin, adding the onion cut into a thick Julienne,

then add the tomato, also cut in a similar way.

Add salt, pepper and then incorporate the pisco, flambé and add the white wine,

vinegar and soy sauce.

Finish and add julienned yellow ají pepper and finely chopped cilantro.

Enjoy!


Chef:

JAVIER FLORES

Serves 2

14

AROMAS DEL PERÚ Restaurant

USAwww.aromas-delperu.com

QUINOA POP LASAGNA

WITH BEEF STIR-FRY

1 cup white quinoa

½ cup black quinoa

Water as necessary

1 Green rocoto pepper, chopped

1 Red rocoto pepper, chopped

1 Yellow rocoto pepper, chopped

4 Sachatomate (tree tomato or tamarillo),

chopped

¼ tsp. Cushuro

1 red onion, chopped

amount needed cilantro leaves

4 tbsp. lemon juice

4 tbsp. cocona juice (Amazon fruit)

2 tbsp. yellow aji pepper paste

3 cloves garlic, peeled

2 tbsp. olive oil

amount needed ginger

1 tbsp. fresh milk

amount necessary salt

Boil the water, add the quinoa and cook for 13 minutes. Strain and let stand

30 minutes to fully drain the excess water, then set aside.

Mix the quinoa along with all the cut vegetables.

For the marinade, mix all of the ingredients in a bowl, adding salt.

Add the quinoa to the mixture and serve.


Chef:

FLAVIO SOLORZANO

Serves 8

15

SEÑORÍO DE SULCO Restaurant

Lima - Peruhttps://www.facebook.com/flaviosolorzano

QUINOA CEVICHE

FOR OX BEEF BROTH

300 g ox bone

500 g of ox beef from the chest, for broth

salt

1 carrot

1/4 of celery

1 bay leaf

2 juniper berries (small fruits)

1 onion

1 small leek

1 bunch of lovage

A little nutmeg

Freshly ground pepper

1 clove of garlic

Some fresh parsley

1/2 bunch of chives for the final presentation

FOR "QUINOA-KNÖPLE"

(Quinoa Quenelles)

2 cups Quinoa

3 egg yolks passed through a sieve

3 tablespoons cured goat cheese, shredded

1 cup finely chopped shallot

1 tablespoon butter

Salt, nutmeg and white pepper to taste

Put the bones in a pot with cold water. Heat to bring to a boil.

Once the water boils, throw it away. Thoroughly clean the bones and then put

them again into a pot with cold water to boil.

When the water boils, add the meat, carrot, celery, bay leaf, lovage and salt, but

be careful not to add too much salt. Boil over medium heat for two to two and a

half hours. Continuously remove the foam that forms on the surface. Meanwhile,

cut the onion in half, fry it along the cut side over high heat until very golden, but

without burning (this will give color to broth) and add it along with the leeks to the

broth in the last half hour of cooking.

Remove the meat from the broth when it is tender and save it to use in another

recipe, such as for cannelloni or lasagna, tomato sauce, empanadas (meat pies),

etc.

The stir-fried vegetables can also be used as a base for a sauce, such as a tomato

sauce.

Put a very fine sieve (filter) in a Chinese strainer, and then add the lovage, parsley

leaves, garlic clove cut in half, a little nutmeg and freshly ground pepper (can be

black, white or mixture of various peppers). All of these ingredients we put into the

filter are aromatic.

Add the broth, without the grounds, with a ladle into the Chinese strainer with the

sieve. Bring it to a boil again and add salt and pepper. Allow it to cool then pass

it again back through an empty sieve. This will clarify the broth to make it very

clean and give it a lovely color, like a tea.

Thoroughly wash the quinoa until the water is clean, drain well and put it to cook

in cold water. The recommended cooking time is as directed on the package by

each producer or packager of the Quinoa. After it is cooked, add a pinch of salt

and let it cool.

In a skillet, brown the minced shallot in butter and reserve.

In a bowl, beat the egg yolks until frothy, add the

cheese, fried shallots and cooked quinoa, add a pinch of white pepper

and a pinch of ground nutmeg, then stir well until it becomes

creamy and well incorporated. Create portions of quenelles using two spoons (in

the shape of croquettes). Heat the quenelles in the microwave

for half a minute at half power. Serve in a bowl with the very hot broth and

chopped chives on top.


Chef:

ALBERTOFORTES

Serves 8

16

Stuttgart - Germanywww.albertofortes.net

OX BROTH WITH QUINOA ANDCHEESE QUENELLES

“QUINOA - KNÖPFLE- SUPPE”

FOR THE KEFIR SKIN

0.5 g of vegetable gelatin for each 100 g of Kefir

SALAD

1 potato

100 g Quinoa

1 carrot

1 beet

1 onion

30 g 'lágrima' peas

Smoked eel

Leek

Thoroughly wash the Quinoa, and then place it in a colander.

Cook it in water about 12 to 15 minutes.

Wash and peel the vegetables.

Cut potatoes, carrots, beets and onions into small squares and

bake in a pan with salted water.

Cook the 'lágrima' peas for a few minutes in salted water.

Strain very well. Allow to cool before seasoning with the Greek yogurt

(a type of yogurt that is creamier than normal yogurt).

(Tobiko Roe is roe from a flying fish).


Finish and serve following the picture.


Chef:

VICTORGUTIERREZ

Serves 1

17

Víctor Gutiérrez Restaurant

Salamanca - Spainwww.restaurantevictorgutierrez.com

OLIVIER OR QUINOA SALAD, SMOKED EEL AND TOBIKO

200 g fillet of sole

Fine salt

Fine black pepper

Olive oil

Quinoa and corn risotto

Chorrillana Sauce

Huacatay Oil

A sprig of dill for garnish

QUINOA AND CORN RISSOTTO

250 g of cooked quinoa

200 g of corn

60 g of red and white onion, “feather” sliced in thin

slices along the curve

12 g garlic paste

40 g of yellow ají pepper paste

1/2 cup white wine

1 1/2 cups fish stock

2 g of chopped cilantro

1/4 teaspoon fine salt

1/8 teaspoon fine black pepper

50 ml of olive oil

20 g of grated Parmesan cheese

15 g unsalted butter

CHORRILLANA SAUCE

20 g red pepper, diced (squares)

56 g red and white onion, “feather” sliced in thin

slices along the curve

56 g roma tomato, “feather” sliced

1/4 cup white wine

1/4 cup fish stock

1/2 teaspoon garlic paste

1 tablespoon yellow ají pepper paste

1/4 teaspoon fine salt

1/8 teaspoon fine black pepper

2 g chopped cilantro

HUACATAY OIL

2 cups olive oil

100 g fresh huacatay (Peruvian herb)

In a very hot skillet or wok, add 50 ml of olive oil and toss in the

corn and onion, sauté and add the yellow ají pepper paste and garlic paste.

Sauté again, then pour in the white wine and let it evaporate all of its

alcohol and reduce, then add in a cup of fish broth and season

with salt and pepper. Put the mixture into a bowl and let it cool for

15 minutes, then liquefy in a blender. Once you have the mixture liquefied,

add it to a hot pan, and add the quinoa that has been cooked al dente,

the ½ cup fish stock, butter and Parmesan cheese, then mix well and add salt as

necessary.

In a skillet or wok over high heat (it is best if the pan is hot), pour in the

oil and then the onions, tomatoes and peppers, sauté a little then proceed to add

the

garlic paste and yellow ají pepper paste. Sauté well, then pour in the white wine,

allow all of the alcohol to evaporate from the white wine, season it, then toss in the

cilantro. After reducing the wine, add the

fish broth, let it reduce and crush a tomato into it so that the sauce takes on some

consistency, and it is ready to serve.

Heat the oil and the huacatay in a pot to a temperature of 80 degrees Celsius,

then pour it into a bowl and let stand.


Chef:

DANNY KOU

Serves 1

18


Begin with the sole fillet, seasoning it with salt and pepper, then

put it in the hot pan with olive oil, and brown each side of the fillet for three

minutes.

In a rounded plate, put the quinoa risotto first, then the fried fillet, then top with the

chorrillana sauce. Then with a spoon add a few drops of the huacatay oil onto the

Quinoa

Risotto to flavor the dish. Always decorate the dishes with herbs, and in this case

add a sprig of dill and the dish is ready for the table!

Chef ejecutivo Restaurante LA MARSan Francisco - USAwww.facebook.com/DannyKou

QUINOA AND CORN RISOTTO WITH SOLE MEDALLION AND CHORRILLANA SAUCE

FOR THE QUINOA GNOCCHI

Quinoa 300 g

Potato 500 g

Eggs 2

Cornstarch 150 g

Cumin

Nutmeg

Salt

FOR THE GIZZARD STEW

Chicken gizzards 500 g

Red onion 300 g

White wine 1.5 dcl

Garlic 4 cloves

Ginger

Sherry vinegar 1 dcl

Salt

Pepper

QUINOA PAYASÓN

Potato 300 g

Cooked quinoa 100 g

Salt

Pepper

Clean the potatoes well, then cook them along with the Quinoa grain.

Strain the broth and peel the potatoes.

Make a puré with the cooked potato and Quinoa.

Add the eggs, flour and spices.

Make a smooth, homogenous dough, stretching it in a circle and cut it into

portions

Cook in chicken broth and reserve

Thoroughly clean the gizzards and slice.

In olive oil over high heat sauté the gizzards, add onion and garlic and

sauté until the vegetables are tender.

Add the white wine and the spices and cook covered until they are fully

tender.

Peel the unwashed potatoes and cut into a very thin julienne.

Mix with the cooked Quinoa, add salt and pepper, and in a skillet over high

heat coagulate the mass.


Place the gizzards at the bottom of a soup bowl.

Add the gnocchi to the dish in a decorative fashion.

Cut the payasón into small pieces and add it to the dish to give it a crunch.


Chef:

CHEMADE ISIDRO

Serves 8

19

Chema De IsidroCooking SchoolMadrid - Spain

www.chemadeisidro.com

QUINOA GNOCCHI WITH CHICKEN GIZZARDS SERVED WITH ONIONS

1 nori seaweed

5 g of apple cider vinegar

100 g of Quinoa

1 cucumber

20 g of wakame seaweed

1 red pepper

100 g of wild arugula

3 g of salt

150 g of wild salmon

50 ml of olive oil

30 ml of white wine vinegar

30 ml of white wine

200 ml water

1 onion

1 carrot

1 leek

1 stick of celery

1 sprig of rosemary

2 cloves of garlic

1 bay leaf

2 black pepper seeds

4 sprigs of chives

3 rosemary leaves

FOR THE FAUX SUSHI

In a pan, sauté the Quinoa with a little oil and sprinkle with a little salt, then

cover with 2/3 of water and allow it to come to a boil. At this point, reduce the

heat to medium and let it boil for about 12 minutes. Once the time has elapsed,

drain the quinoa and let it cool.

Chop the cucumber and pepper brunoise style, and then put them to soak with

the wakame seaweed.

After four minutes, drain them and chop the seaweed also bronoise style, mix

with the Quinoa and season with the olive oil, apple cider vinegar and salt.

Spread out the sheet of nori seaweed with apple cider vinegar, and then make

cannelloni shapes with the Quinoa. Wrap with plastic wrap to press and mold

the cannellonis well, and then let them rest for 30 minutes.

FOR THE TEXTURED ARUGULA

In a saucepan, bring the water to boil and sprinkle in a little salt. Once it starts to

boil, add the arugula and blanch for 15 seconds. Then chill in a double boiler

with water and ice.

Reserve the cooking water. Grind the blanched arugula well with 60 grams of

cooking water, season it to taste, and sift, to make it very fine. Reserve.

FOR THE PICKLED SALMON

In a saucepan, heat the olive oil and sauté the onion, carrot, leek and celery, all

chopped bronoise, and the garlic, rosemary, bay leaf and peppercorns. Once

sautéed, add the vinegar and reduce for four minutes, then add the white wine

and reduce for an additional five minutes. Add the water and salt and reduce

for about 10 minutes over medium heat. Add the wild salmon filets, then remove

from the heat and let it marinate for 24 hours.


Chef:

DAVID HERAS

Serves 4

20


In the bottom of the dish, place about three tablespoons of the texturized arugula.

In the center of the dish, place three of the quinoa cylinders, then in the middle of

the cylinders put four sprigs of chives standing up vertically. On either side of the

Quinoa cylinders add a piece of the pickled salmon, and on top of the salmon

add a rosemary flower.

THE EXPLANATION BEHIND THIS DISH

When I was presented with this new challenge of making a recipe

with quinoa, I had a clear idea that it had to be a fresh, natural

dish. It had to emulate the real nature of Peru,

incorporate the verticality of its mountains, the green of the

meadows, the flowers of its natural areas, the seaweed from its

oceans. I wanted to give just a hint of the salmon, considering that

by making a faux sushi I have tried to give the fish a significance,

but without taking away from the main element of the dish, which

is the Quinoa. Delicious VichyCatalán RestaurantGirona - Spainwww.facebook.com/chefDavid.heras

FAUX QUINOA SUSHI WITH TEXTURIZED ARUGULA AND WILD ROSEMARY-PICKLED SALMON

14 cups of water

2 pounds of pork backbone

1 cup of Quinoa

1 cup of green beans

4 red potatoes, peeled and finely chopped

1 bunch of stems

1 cup diced carrot

1 sprig of cilantro (reserve some for garnish)

8 small yellow potatoes, unpeeled

1 cup of green peas

1 cup of broad beans

3 stalks of scallions

5 sheets of cabbage chopped

3 cloves of garlic, crushed

Salt and pepper to taste

Make a base with the pork spine, scallions, cilantro and garlic.

Incorporate the red potatoes, carrots, peas, green beans, broad beans and

stems, and cook for 30 minutes.

Add the yellow potato, cabbage, quinoa and salt. Simmer at a low heat for 15

minutes.

Cut the meat into squares and arrange the squares in a ridge in the center of the

bowl in order to achieve height. Pour the cuchuco soup around the meat and

garnish with finely chopped cilantro.


Chef:MAURA DE CALDAS

Y LEONARDO RIVERA

Serves 3

21

Academic Director at School of

Western Gastronomy,

Coffee Growing Office

Africa – Colombia

https://www.facebook.com/escuelaegocafe

PORK CUCHUCO AND QUINOA

300 g of Black Quinoa

600 ml fish stock (red fish stock)

150 g of prawns

75 g of squid

75 g of baby scallop

4 mussels

4 clams

100 g of chopped tomato

1 pear

3 garlic cloves

1 egg white

Cayenne

Parsley

Oil

Peel and chop the prawns, reserving four of them for decoration.

Do the same with the squid, reserving the legs.

Sauté for three minutes. Prepare a stir-fry with the chopped tomatoes, two garlic

cloves, the parsley and a teaspoon of paprika.

When it is ready, incorporate the sautéed prawns, squid, black Quinoa and then

the fish stock.

Let it cook over medium heat. Halfway through cooking time, add the mussels

and clams.

When all of the fish stock has been absorbed, the Quinoa “a banda” is ready to

eat.


Chef:

JOSE RAYAS

Serves 4

22


Below the base of Quinoa “A Banda”, put some of the aioli sauce.

Sauté the prawns, scallops and baby squid legs and place them around the dish.

Also garnish with a little bit of greens and it is ready to serve and taste.

LAMMERMOOR Restaurant

Yepoon - Australiawww.cocinaarayas.com

BLACK QUINOA “A BANDA”WITH PEAR AIOLI

Corvina fillet 90 g

Mussels 2 pcs.

Squid 30 g

Shrimp 1 pc

ARCILLOSA SAUCE

Red dried chilli (ají panca) paste 15 g

Soda crackers 10 g

Limes 2

Oil 30 ml

Celery 3 g

½ clove of garlic

1 sprig of cilantro

Orange juice 10 ml

Pisco 5 ml


Blend everything in the Thermomix blender until smooth and homogeneous.

BLACK QUINOA

Soak Quinoa for four hours in advance and then bake in plenty of water for 18

minutes. Strain and cool, then fry the cooked quinoa in oil at 180 º C until crisp.


Make a ceviche out of the squid, mussels and shrimp with lemon, salt, cilantro and

chili. Cut the corvina into five slices and arrange them on the plate in the shape of

a star, then cover with the arcillosa sauce. Cut three slices of the orange and drag

them through the crunchy Black quinoa. Fry a handful of cooked corn until it is

browned. Put the ceviche in the middle of the star, surrounded by the fried corn

and Quinoa oranges.


Chef:

MIGUEL VALDIVIEZO

Serves 1

23

TAMPU / CEVICUCHERÍA RestaurantMadrid - Spainwww.tampu.eu

“SEA STAR” TIRADITO

YELLOW POTATO CUP

10 yellow potatos

1 whole egg

100 g of rice flour

50 g of Quinoa pop

Salt and pepper

Oil for frying

YELLOW AJI PEPPER SAUCE

50 g of yellow ají pepper paste

10 g of white miso

50 ml dashi broth

Juice of one lime

Salt and pepper

TROUT CEVICHE

500g Andean trout, cut into cubes

Salt and pepper

60 g of red onion, cut into small cubes

1 Tbsp. chopped fresh cilantro

Juice of four limes

20 g of yellow ají pepper sauce

Cut the potato into the form of a cylinder, then hollow out the center, in order to

achieve the shape of a cup made out of potato. Rinse with cold water and boil in

water with salt and lemon for three

minutes, then let cool.

Drag the potato cup through the flour, then through the beaten egg and finally

through the puffed Quinoa, then fry in oil at 180°C for two minutes.

Place all ingredients in a glass blender and process until blended.

In a bowl, add the lime juice, salt and pepper, then add the rest of the ingredients

and mix.

INGREDIENTS PREPARATION CAUSA MY WAY

Chef:

JAVIERBRICHETTO

Serves 10

24

Argentina - Spain


Fill the potato cups with the ceviche. In the center of the plate, draw two

lines with the yellow ají pepper sauce, then put the causa on top, and garnish

with sprouts.

www.cookandfood.com/javier-brichetto

4 medium, pink shrimp, steamed with salt and lemon

juice

40 g of cooked quinoa, cooled

20 g of small cubes of ripe red tomato, without the skin

20 g of pineapple, cut in small cubes

20 g of ripe medium avocado, cut in small cubes

20 g of hearts of palm, cut into small cubes


1 round hoop seven cm in diameter

1 white soup bowl 30 cm in diameter

Parsley leaves (for decoration)

SAUCE

40 ml of orange juice

80 ml of extra virgin olive oil

20 g of annatto (urucum)

10 ml of soy sauce


Prepare the sauce.

Place all the ingredients in a bowl, beat well, add salt and pepper, and reserve.

Finely chop two shrimp, and open the other two in half.

In a bowl, place 80% of the following ingredients: (avocado, hearts of palm,

tomato, pineapple, quinoa, orange. Mix gently, and then add salt and pepper.

Add half of the sauce, mix well and set aside in the refrigerator.


Place the ring in the center of the dish, fill with the salad, then finish by adding on

top of the salad in a clockwise fashion the two shrimp cut in halves, then add the

parsley leaves for garnish.

Place the remaining sauce over the edges of the ring, add each of the rest of the

ingredients, and add the small parsley leaves. Gently remove the ring and serve.


Chef:

JORGE MONTI

Serves 1

25

Honorary Member DA WAKSSao Paulo - Brazilwww.restaurantemiramar.wordpress.com/chef

SHRIMP AND QUINOA SALAD WITH ANNATTO VINAIGRETTE

280 g Arborio rice

5 mandarin oranges (juice)

200g diced bacon

150 g Quinoa flour

2 liters of vegetable broth

150 g unsalted butter

150 g grated Parmesan cheese

2 onions

150 ml of Doliva olive oil

1 tablespoon curry

Salt flakes

In a saucepan, melt the onion cut into very thin Juliana, together with the olive oil,

curry and rice. Stir constantly until the rice is browned. Add the vegetable broth

and cook until it is done.

In another dish, place the fresh mandarin juice, Quinoa flour, butter and some of

the Parmesan cheese. Stir until everything is consistent (reserve). Ten minutes

before the rice is almost ready, mix the mandarin sauce with the rice and the

bacon, which has been previously fried and is crispy. Stir until all the mixture is

uniform and creamy, adding the remaining butter and Parmesan cheese. Let

stand five minutes before serving.


Chef:

ALESSANDRO DIRIENZO

Serves 4

26

CULINARY SCHOOL AND HOTEL

Milan - Paranaguawww.facebook.com/italfeed

MANDARIN RICE WITH QUINOA, CURRY AND BACON

250 g of spinach

1 large onion cut into small pieces

3 cloves garlic, minced

200 g of chopped tomatoes

100 g of chopped eggplant

1 smoked fish (African Mouga)

1 tablespoon African spiced tea (Njansan)

Salt to taste

1 cube of fish stock

Wash the small chopped spinach leaves and then sauté in a skillet over low heat.

Add a tablespoon of white vinegar to prevent them from turning white or

changing color, and then cook for five minutes.

In another pan with a little oil, sauté the garlic, onion, eggplant and tomato.

A few minutes later, add the shredded smoked fish and sauté.

Add 200 ml of water and cook for ten minutes. Add the spinach and it is ready.

QUINOA FUFU

Rinse the quinoa seeds until all the bitterness has been removed.

In 500 ml of boiling water, add 300 g of quinoa and cook until it forms a smooth

paste. Cook a little longer using a little wooden spoon to rotate it and give it the

desired shape.

Serve as accompaniment to the Ndjap.

INGREDIENTS PREPARATION NDJAP

Chef:PASCHOAL IULIANI YMELANITO BIYOUHA

Serves 1

27

CANTINA BELLA ITALIA Restaurant

Africa - Brazilhttp://www.chefelino.com.br

CAKE

Softened butter (creamy consistency), 50 g

Corn oil, 50 cc

Brown sugar, 250 g

Raw quinoa, 120g (boiled quinoa, 400 g)

Honey, 250g

Grated ginger, 1/2 teaspoon

Egg yolks, 4

Self-rising flour, 500 g

Leavening powder, 4 g

Ground cinnamon, 1 teaspoon

Egg whites, 4

Milk or red wine, 100 ml

Nuts, 50 g

Semi-sweet chocolate, 80 g

HONEY FONDANT (To cover the cake)

Unflavored gelatin, 7 g

Water (room temperature), 45 cc

Shortening, 1 tablespoon

Glycerin, 1 tbsp

Honey, 1 tbsp

Powdered sugar for fine pastry, about 400 g

GUM PASTE (To make the flowers)

Hot water, 3 tablespoons

Spirit or apple vinegar, 1 tsp

Glucose, 1 heaping tsp


ROYAL ICING

1 Egg.

Apple cider vinegar or lemon juice without pulp, 1 tbsp


Wash the quinoa in plenty of water several times until foam is no longer

produced.

Boil the quinoa in 500 cc of water for 15 minutes. Allow it to cool.

Sift the flour with the leavening powder and cinnamon.

Beat the egg whites until they form a very firm and consistent foam. Cut the nuts

and chocolate into small pieces.

Cream the butter with the oil and the brown sugar.

Add the quinoa, honey and grated ginger and mix.

Add the egg yolks, one at a time, mixing after each addition.

Add the flour that was sifted with the leavening powder and cinnamon, mixing it

into shape, interspersed with the egg whites and milk or wine.

Add nuts and chocolate (previously passed through the flour) and then mix in a

round manner. Pour into a greased and floured pan.

Bake in a preheated oven at 200 º C for approximately 75 minutes.

Put the water in a bowl and sprinkle the gelatin as though it were rain drops. Let

the gelatin hydrate. Put it into a double boiler until it is dissolved. Add the

vegetable butter, honey and glycerin. Mix until smooth. Pour it into a crown of the

powdered sugar and mix with a rotating motion from the inside to the edge.

Knead. If the dough is not very firm, add powdered sugar gradually while

continuing to knead.

Put the water, vinegar and sugar in a bowl and mix until you have a

homogeneous liquid. Pour it into a crown of the powdered sugar and mix with a

rotating motion from the inside to the edge.

If necessary, add powdered sugar gradually, until achieving a firm consistency.

Note: To make the flowers, the gum paste should rest for at least 24 hours at room

temperature.

In a clear container, add the vinegar or lemon juice and mix.

Add the powdered sugar until achieving a firm consistency.

ASSEMBLING THE CAKE

MAKING THE FLOWERS

Color the gum paste with edible dye. Spread the paste out with a rolling pin and

use a pasta knife to cut small pieces in the shape of a flower.

Use the roll to give shape to the petals. Hollow out the center of the flower, and put

a little royal icing into the hole. Apply the popped Quinoa, pressing gently to

adhere. Let the flowers dry for at least 24 hours before applying them to the cake.

DECORATING THE CAKE

Spread the cake with a thick sweet icing. Roll out the honey fondant with a rolling

pin and then cover the cake. Cut off the excess fondant. Color some of the honey

fondant with edible food coloring. Roll it out with the rolling pin and cut into

shapes with the pasta knife. Attach the shapes with water at the junction of the

cake with the pan or dish. Glue the flowers onto the cake using the royal icing.

Garnish the plate with the popped Quinoa, attaching it with the royal icing.


Chef:

VIRGINIA PEZELJ

Serves 10

28

Pastry ChefBuenos Aires - Argentinawww.buffetydecoracion.com/virginiapezelj.htm

QUINOA CAKE WITH CHOCOLATE

FOR THE ONION

4 onions

QUINOA

200 gr. of quinoa

BONE MARROW FAT

100 g of bone marrow

PICKLED EGGS

4 quail eggs

Cut the onion up into thirds and roast at 180°C for 45 minutes.

Remove the heart from the onion and cut the pieces into wedges.

Cook the quinoa in salted water for 10 minutes. Cool and reserve.

Melt the marrow over low heat. Strain and reserve.

Separate the yolk from the egg whites and put them into a brine of 100 g of water

per 8 g of salt.


Heat the shell of the onion in the Josper.

In a saucepan, heat the onion slices and add salt to taste.

Fill the onion shells with the onion slices, place the egg yokes inside and place

the onion in the center of a flat dish.


Chef:

RODRIGODE LA CALLE

Serves 4

29

Executive Chef HOTEL VILLAMAGNAMadrid - Spainwww.restaurantedelacalle.com

ONION, QUINOA AND EGG YOLKS

3 ounces of pisco, macerated with toasted Quinoa

1 ounce freshly squeezed lime juice

1 ounce of simple syrup

Half of an egg white

4-5 ice cubes

Wash and dry the quinoa seeds, then toast the quinoa in a pan on a low fire for

approximately 15 minutes. The quinoa will be ready when it takes on a browned

color. Then macerate the quinoa in the pisco in a bottle by filling a quarter of the

bottle with the roasted Quinoa and filling the rest of the bottle with the pisco

(quebranta type of pisco). Marinate for two to three days, and then it is ready.

Reserve some toasted quinoa for decoration.


In a cocktail shaker add four to five ice cubes, and then add three ounces of the

pisco macerated with toasted quinoa, one ounce of fresh lime juice, one ounce of

simple syrup, and half of an egg white, then shake vigorously for 15 seconds.

Serve in a cocktail glass and garnish with the toasted Quinoa (about a teaspoon)

on top of the cocktail, then it is ready to serve.

INGREDIENTS PREPARATION QUINOA SOUR

Chef:

DIOMEDES ARANGO

Serves 4

30

BartenderLima - Peruwww.facebook.com/diomedes.arango

One medallion or slice of fish

Oil for frying

250 g pumpkin (gel)

50 ml of olive oil

50 g of black quinoa (cooked)

1 egg

Salt and pepper

Fish skin for garnish

One corn husk

QUINOA

Thoroughly wash the quinoa in a sieve to remove the saponins. Then cook the

quinoa for 12 minutes in enough water to cover, typically in the proportion of 1

part quinoa to 2 parts liquid (either a base or water). Strain and reserve.

PUMPKIN GEL

Cook the pumpkin until it is tender, and then blend it with a little olive oil

until it has a gel-like texture. Reserve.

FISH MEDALLION

Only on the side with the skin, cover the medallion with beaten egg seasoned

with salt and pepper, then drag it through the Quinoa, wrap it in a film and let it

stand in the refrigerator to adhere for one hour. Deep fry it in oil, take it out of the

oil, sprinkle with coarse sea salt and drain it on absorbent paper.


Chef:IRINAHERRERA

Serves 1

31


Place the pumpkin gel at the bottom of a rounded plate, then on top of it place the

fish medallion and decorate with the sliced crispy fish skin and a watermark of the

black Quinoa

(basic paste of tulips replacing one fourth of the wheat flour with Quinoa flour).

Garnish with a corn husk that has been previously brush-stroked with a soy sauce

reduction.

PHOTOS: Soledad Ramón (Miami)

PHOTO OF THE DISH: Periodismo Gastronómico

JACKETS: "The Excellence of the Chef "Blogger, Cook and

Gastronomy Adviser Madrid - Spain

www.cocineraperuana.blogspot.com

HAKE MEDALLON BLACK QUINOA CRUNCH