Tag: quinoa

Red quinoa, amaranth and tuna salad – Gordon Ramsay’s version

Red quinoa, amaranth and tuna salad


A quinoa and amaranth salad, with all the flavors of Latin American cuisine inside, to be rolled up and enjoyed in a wheat tortilla

Quinoa salad, white, red or black, is a cold dish that I love to prepare, especially in summer, with lots of fresh or preserved vegetables, so as to transform it into a nutritious and light single dish. Along with quinoa, I also used another super food that comes from this extraordinary continent: amaranth. Like quinoa, amaranth is also a pseudocereal, rich in quality proteins, vitamins and minerals.

I enriched this tortillas with corn cobs, chilli and sweet potatoes, other ingredients originating from these countries and I added a creamy part with a vegetable ricotta, made with Brazil nuts.

This fresh quinoa salad is one of 3 pantry recipes meant for I open the pantry and cook by chef Andrea Samà, chef instructor of Glion Institute of Higher Education, an international Swiss school offering bachelor's and master's degrees in hospitality management.

If you are curious to discover all the recipes we have learned from Glion's chef instructor, download the FREE EBOOK, full of tips, practical tips and delicious recipes. CLICK HERE FOR THE FREE DOWNLOAD.

post made in collaboration with Glion – Sommet

Red quinoa, amaranth and tuna salad

ingredients for two tortillas

WHAT

for the quinoa salad
  • 100 g of red quinoa
  • 50 g of amaranth
  • 1 sweet potato
  • 10 mini corn (or 50 g of natural corn)
  • 100 g of tuna fillets (preferably natural)
  • 2 wheat tortillas
  • 2 tablespoons of pumpkin seeds
  • 1 chili pepper (spiciness to taste)
  • apple cider vinegar to taste
  • 2 tablespoons of olive oil
  • Salt to taste
  • cayenne pepper to taste
  • some Brazil nuts to decorate
for the vegetable ricotta
  • 100 g of Brazil nuts
  • 200 ml of water
  • 5 g of nigari

HOW TO PREPARE THE QUINOA SALAD

I prepared the quinoa following the instructions on the package, then I boiled it in boiling, lightly salted water for about 15 minutes, then drained and cooled. The ratio of water to quinoa must be 3: 1. I repeated the same operation for the amaranth (the ratio in this case will be 2: 1), for a cooking of about 30 minutes. I drained it carefully with a fine mesh strainer (alternatively you can use a tea towel and then squeeze it carefully.

In the meantime, I boiled the sweet potato al dente and cut it into brunoise, I sliced ​​the mini corn and seasoned everything with oil, salt, pepper and apple cider vinegar.

I combined the red quinoa and amaranth, perfectly drained and cooled, and the tuna fillets, coarsely chopped, mixing carefully to blend all the flavors. Finally I decorated with fresh aromas.

HOW TO PREPARE VEGETABLE RICOTTA

First I dissolved 5g of nigari in 25ml of warm water. In a powerful robot I blended the Brazil nuts, combining the hot water a little at a time. I blended several times to obtain a fluid mixture. I transferred the walnut milk to the fire and brought it to a boil (the perfect temperature is 80 °). Then I took it off the heat, combined the Nigari solution and blended again.

I transferred the mixture into a cloth inside a perforated container and let it drain overnight, helping myself with a weight to let the excess liquid flow.

Red quinoa, amaranth and vegetable ricotta salad

Here is the result of my vegetable ricotta

HOW TO SERVE THE COLD QUINOA SALAD

I plated the tortillas and placed them on serving plates. I poured half of the walnut ricotta for each one into the center, spreading it with the back of the spoon, and seasoned with cayenne pepper and a tablespoon of oil.

Then I also poured the quinoa and amaranth salad, with tuna and corn and decorated with fresh herbs, red pepper rings and chopped leftover Brazil nuts.
Click.

AT SCHOOL WITH I OPEN THE PANTRY AND COOKING AND GLION INSTITUTE

As I mentioned, this recipe is part of a small training course in which I was able to take part with colleagues and friends of the project I open the pantry and cook, to share the reality of Glion and its high-level educational offer in the panorama ofhospitality management.

Part of the group Sommet Education, together with Les Roches, Invictus Group and the École Ducasse school of culinary and pastry art, Glion is a university-accredited institution and ranked third among the best universities in the world in this segment.

Glion's training follows the Swiss model of hospitality management education, which combines academic rigor, practical cooking and hotel service activities, with theoretical, management courses and professional internships.

One of the added values ​​of this structure, founded in 1962, is certainly the multicultural environment built on all three campuses, in which students can grow together with classmates of over 90 different nationalities and a high-level faculty and maximum professional experience. .

The school's pluses are also completed by direct contact with teachers, 1 for every 5 students, and the training internship program in the field of luxury accommodation facilities, more than 4 thousand partners, such as Marriot, Mandarin Oriental, Accor or Four Seasons.

Creamy Mushroom + Quinoa Soup by Gordon Ramsay

Creamy Mushroom + Quinoa Soup


If there’s one thing to know about me, it’s that I love soup. I could probably eat it every day, especially in the fall and winter, and I have enough soup recipes to fill a book (maybe even two!). This creamy mushroom and quinoa soup is one of my new favorites. It’s warm and hearty, with tons of nutrition. Even better, this vegan mushroom soup is entirely plant-based!

Creamy Mushroom + Quinoa Soup 2
Creamy Mushroom + Quinoa Soup is a cozy winter meal

You’re going to love this healthy mushroom soup recipe, I just know it! It’s basically the perfect soup for a rainy fall day: warm and cozy with tons of texture and flavor to keep things interesting.

Just like my super popular chicken and cauliflower rice soup, this quinoa soup gets is enriched with coconut milk. This gives the broth a luxuriously silky texture and creamy flavor while keeping the recipe entirely plant-based.

an overhead view of the ingredients needed to make mushroom and quinoa soup, include mushrooms, quinoa, carrots, coconut milk, broth, fresh herbs, and spices
Ingredients for making creamy mushroom soup with quinoa and carrots

Ingredients for Homemade Mushroom Soup with Quinoa

This recipe relies on nutritious kitchen staples to give it tons of flavor. This is great because if you keep a well-stocked fridge, you’ll be able to throw this healthy soup recipe together any time a craving hits!

To make it, you’ll need:

  • Mushrooms. You can use either white mushrooms or cremini mushrooms in this soup, so grab whichever you’re in the mood for.
  • Quinoa. If you’ve never tried quinoa in soup before, you’re going to love it — it has so much texture and it doesn’t break down or get soggy like rice can. For the best results, cook the quinoa separately and stir it in at the end. That way it doesn’t soak up all of the broth and make your soup too thick.
  • Carrots. I like to use pretty big pieces of carrot in this soup for added texture. (In case you haven’t noticed yet, this soup is all about texture!) The larger pieces mean it will take a little longer to cook, but I think it’s worth it. If you’re in a rush, you can cut the carrots into coins so they cook faster.
  • Onion and Garlic. What recipe is complete without them?
  • Canned Coconut Milk. This is where the magic happens. You’re looking for canned coconut milk here, not refrigerated coconut milk beverage like you’d pour onto a bowl of cereal. Shake the can well before opening it in case the solids have separated from the coconut water. Once you add the coconut milk, don’t return the soup to a boil as this can cause it to separate and curdle.
  • Vegetable Broth. This will form the base of your soup. I always keep a few cartons in my cabinet, but Better Than Bouillon works in a pinch. You can buy it online or in most grocery stores. Trader Joes also makes their own version which is also really good.
  • Cornstarch. This helps thicken the broth and give it a silky texture. It also helps stabilize the coconut milk and helps prevent it from breaking down.
  • Lemon Juice. For that bright pop of flavor every soup needs! If you don’t have a lemon on hand, you can also use a teaspoon of apple cider vinegar.
  • Dried Herbs. I love adding dried crushed rosemary, thyme, and red pepper flakes to give this hearty soup recipe fons of flavor. Crushed rosemary has a nice texture than regular dried rosemary, so it doesn’t feel like you’re eating pine needles. If you only have regular rosemary, you can use a knife to finely dice it until it has the consistency of ground pepper.
a bowl of cooked quinoa
Cooked quinoa adds lots of texture to soups without getting soggy

Cooking with quinoa

Quinoa is great in everything from soups like this one. You can also use it as a base for grain bowls, a filling for stuffed mushrooms or peppers, or even as a gluten-free breading for chicken fingers! If you haven’t tried it yet, I highly recommend it.

While often used as a grain, quinoa is actually a seed from a plan native to Peru. It’s related to beets, chard, and spinach — but it definitely doesn’t taste like any of them!

Quinoa is a good source of protein, iron, and fiber, and is often called a superfood for its robust nutritional profile.

In nature, quinoa seeds are coated with bitter substances called saponins. These help keep the plant safe by deterring animals from eating them as well as protecting them from bacteria, fungi, and viruses.

Removing saponins from quinoa

These saponins are extremely bitter and can leave you with an upset stomach. Luckily, they can be removed easily by rinsing the quinoa well before you cook it.

To remove the saponins, add the quinoa to a fine mesh colander and place it under running water. Swish the quinoa around to help loosen it up and ensure the water flows between each seed. It will look foamy and cloudy at first, but once the quinoa is thoroughly rinsed, the water will be clear.

A lot of commercial quinoa these days is sold pre-rinsed, but it never hurts to give it a good rinse just in case. I accidentally bought unrinsed quinoa once and didn’t rinse it myself — trust me, I’ll never make that mistake again!

a spoon full of quinoa and mushroom soup above a bowl of soup

Can I use lite coconut milk instead of full fat?

Coconut milk is a great way to add a creamy element to dairy-free soup recipes but a lot of people ask if they can use lite coconut milk instead so cut calories and far.

Here’s the deal: Lite coconut milk is just watered down coconut milk.

Seriously! Look at the nutrition label and you’ll see the ingredients are just coconut milk and water. Some brands will also add gums and stabilizers to make it resemble the texture of full-fat coconut milk, but those can throw off both the flavor and texture.

Does putting watered-down coconut milk in your soup sound good? It would be like adding skim milk instead of cream! It will just water it down and dilute the flavor.

Of course, you could use it and then boil the soup down the make it thicker, but at that point you could have just started with a smaller amount of full-fat coconut milk in the first place since you’re basically just cooking the water back out of it.

Lite coconut milk definitely has it’s place, but you can make it yourself by adding water to full fat coconut milk. You’ll end up getting twice the amount for the same price.

TLDR? Just use full fat coconut milk. Your taste buds will thank you.

Also, be sure not to confuse coconut milk with coconut milk beverage, coconut cream, or cream of coconut. Here’s a great article outlining the different types of canned coconut that are available.

overhead view of two bowls of mushroom and quinoa soup
Serve this creamy soup on its own or with crusty bread and a green salad

More healthy soup recipes you’ll love:

Creamy Mushroom + Quinoa Soup

Creamy Mushroom + Quinoa Soup

Yield:
4 servings

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Ingredients

  • 1 Tablespoon olive oil
  • 1 yellow onion, diced
  • 4 – 5 garlic cloves, minced
  • 8 ounces fresh white or cremini mushrooms
  • 2 carrots, cut into 1.5-inch pieces
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried crushed rosemary
  • 1/4 teaspoon red pepper flakes
  • 2 Tablespoons cornstarch
  • 1 cup full fat coconut milk (canned)
  • 3 cups vegetable broth
  • 1/2 cup cooked quinoa
  • 1 teaspoon lemon juice
  • Fresh parsley for garnish, if desired

Instructions

    1. Heat the oil in a saucepan over medium heat; add the onions, garlic, and pinch of salt. Cook until they being to soften, 3-5 minutes.
    2. . Add the mushrooms, carrots, thyme, rosemary, and red pepper flakes; cook until the vegetables begin to soften, about 5 minutes.
    3. Stir in the cornstarch.
    4. Pour in the broth and bring the soup to a boil. Cover and let simmer for 10-15 minutes, or until the vegetables are very soft.
    5. Stir in the coconut milk and cooked quinoa.
    6. Stir in the lemon juice. Season to taste with salt and pepper. Garnish with fresh parsley, if desired.

Nutrition Information

Yield 4

Serving Size 1

Amount Per Serving

Calories 232Total Fat 16gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgCarbohydrates 20gFiber 2gSugar 4gProtein 5g



Quinoa Salad with Grilled Vegetables by Gordon Ramsay

Quinoa Salad with Grilled Vegetables


Gorgeous gluten-free quinoa with grilled vegetables- perfect summer fare.


Beautiful Quinoa Salad with Grilled Veggies

But first a note— 


The times they are a’changin’ sang Bob Dylan. The whole wide world is rising up, clamoring for change, for justice, for respect and compassion for all human beings- black, brown, indigenous, (and yes, white), young and old, fragile and strong, quiet and fierce, timid and brave, burdened and free. Let us take a breath and listen, learn, empathize, grow, support, love and take care of one another. 


History can teach us how we got here. Truth has the power to enlighten us, if we face it, honestly, with humility and empathy. Understanding another person’s experience and perspective, their challenges and their pain, is a first step toward healing, toward a better, shared future. 


So let’s come together and make the world kinder, less cynical, more equitable, just, and safe- not just for some, but for everyone (as the song goes). Let’s ask Why? instead of assuming we know. Let’s listen instead of defending our own position. Let’s do our homework and uncover the history, the causes and effects, the inherited fears and systemic biases, the assumptions we all make each and every day- that may not even be true.


Being human means we have a head and a heart. With every new day we can learn, we can change, change our mind, choose The Good, shun The Toxic, do the right thing, take a stand for The Righteous. We can uplift, we can share, we can teach. And we can respect one another. And from that mutual respect, we all benefit.


Black Lives Matter. 


Love + Peace + Justice,


Karina
xox





THE RECIPE::


Everyone loves a good old fashioned barbecue, or a family backyard picnic. The smoky summer scent of charred goodies grilling. Lemonade chilling. Badminton birdies sailing. The crack of croquet balls. The last pink of June daylight. Punching lids on firefly jars. It’s the stuff of a midsummer night’s dream.

 But if you need to be on a gluten-free diet- or if you happen to be vegan- or allergic to wheat- barbecues can be a tad less than convivial. Those mysterious grilling sauces and marinades (so often containing wheat-laced soy sauce). Those gluten-rich fluffy hot dog buns. All those meaty manly burgers and boiled egg dotted salads.

 What’s a gluten-free vegan to do?

 Munch on lettuce?

 Don’t worry, Babycakes. I’ve got your back.
How about a light and summery quinoa salad with grilled corn, fresh parsley, lemon, and chopped mint topped with smoky grilled veggies- velvety red onion, sliced zucchini, charred bell peppers, portobello mushrooms, tender-crisp asparagus and butter soft eggplant?

 A veritable vegan feast.

 Gluten-free.

 Fabulous.

Grilled vegetables are smoky sweet and vegan- not to mention, gluten-free
Grilled vegetables are the jewels of summer. They’re show stoppers, really, in their gorgeous rainbow colors. No one will feel cheated or deprived eating a bowl of these beautiful smoky-sweet veggies with lemon-infused quinoa. Serve a side of hummus tahini as a cool and creamy condiment.

Karina’s Grilled Vegetable Quinoa Salad Recipe

By Karina Allrich June 2012.

 Vegans and omnivores alike will love this summery quinoa dish with smoky grilled veggies. The easiest way to grill marinated veggies is to use a grill basket. But foil also works (and solves the whole cross-contamination issue for those eating gluten-free). If you don’t have an outdoor grill, you can grill your veggies using a cast iron grill pan.

 Ingredients:

 1 large red onion, peeled, trimmed, sliced
1 large red bell pepper, cored, seeded, sliced
1 large yellow bell pepper, cored, seeded, sliced
1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
1 medium eggplant, trimmed, sliced
2 large portobello mushrooms, stemmed
1 pound asparagus spears, ends trimmed
1/4 cup olive oil
2 tablespoons white balsamic vinegar
2 cloves fresh garlic, crushed
1 teaspoon dried thyme
Sea salt and ground pepper, to taste
2 ears of fresh corn, corn silk removed, husks on
3 cups cooked quinoa
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
Extra virgin olive oil, to taste
Juice from 1 lemon
Sea salt and ground pepper, to taste

 Instructions:

 In a large bowl combine the the onion, bell peppers, zucchini, yellow squash, eggplant, portobello mushrooms, and asparagus. Drizzle with olive oil and white balsamic vinegar. Add the garlic, and thyme. Season with sea salt and ground pepper, to taste. Gently toss to coat. Cover and marinate for one hour.

 Heat the grill to medium-high heat.

 Grill the ears of corn separately on a rear rack, away from direct flame. The husks will get a bit blackened and smoky. This adds so much flavor. Rotate them every five minutes or so. After 10-20 minutes, when the corn is tender, remove and set aside to cool. Strip off the husks and carefully slice the kernels off the cob. Set aside.

 Meanwhile, place the veggies in a grill basket, or spread out the veggies on a large sheet of foil. Add a top sheet, crimp the edges of the sheets together to make a packet. Place on the hot grill and cook until tender crisp, about 15-25 minutes, depending upon the size of your grill. Remove the veggie basket/packet to a large platter or cutting board, and set aside.

 Place the cooked quinoa in a large serving bowl. Add the grilled corn, chopped fresh parsley, and mint. Drizzle with extra virgin olive oil and lemon juice. Season to taste with sea salt and ground pepper. Toss to coat.

 To serve, you can either slice the grilled veggies and add them to the quinoa as a salad, or serve the simple quinoa-corn salad with big beautiful pieces of grilled veggies on the side.

 Hummus is a lovely condiment with grilled veggies. Try this tasty roasted red pepper hummus.

 Note: Before cooking quinoa, rinse the quinoa thoroughly in a fine sieve.

 Serves 6.

Recipe Source: glutenfreegoddess.blogspot.com


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