DECORATION TIP

To serve, place a lettuce leaf in the plate and then the quinoa salad.

INSTRUCTION

Combine all the ingredients and serve with your preferred protein.

INGREDIENTS

• 1 cup of Quntu’s cooked quinoa

• 2 tablespoons chopped tomatoes

• 2 tablespoons chopped onions

• Lemon juice

• Salt and pepper (to taste)

• 2 tablespoons chopped parsley

• 3 tablespoons oil

• Cooked protein to taste

• Lettuce leaf (decoration)

INGREDIENTS

INSTRUCTION

INGREDIENTS

INSTRUCTION

INGREDIENTS

INSTRUCTION

DECORATION TIP

• 1 cup cream cheese

• ½ cup powdered sugar

INSTRUCTION

• Preheat oven to 180 degrees Celsius (350 degrees F).

• In a large bowl, combine the dry ingredients except the brown sugar (amaranth, grate carrots, baking soda, sodium bicarbonate, wheat flour, ground cinnamon).

• In a medium bowl, beat the sugar with the eggs and the oil.

• Incorporate the mixture to the dry ingredients.

• Pour the mix into the muffin tin and bake for 20 minutes at 180°C - 350°F

INSTRUCTION

• Fry the bacon for two minutes.

•  Add slowly the butter, garlic, onions and mushrooms.

• Add to the mixture the cooked quinoa, salt and pepper to taste.

• In a medium bowl, beat the heavy cream for one minute and add parmesan cheese.

• Incorporate the last mixture and beat until the cream is reduced

• Let it cool for three minutes and is ready to serve

 

 

INGREDIENTS

INGREDIENTES

• 1 cup of Quntu’s cooked quinoa

• 50 grams bacon

• 50 grams sliced mushrooms

• 1 teaspoon chopped garlic

• 1 tablespoon butter

• 2 tablespoon onions

• Salt and pepper

• 125 ccs heavy cream (cubic centimetres)

• 50 grams grated parmesan cheese

• 1 tablespoon grated parsley

• ½ cup cooked Quntu’s amaranth

• ½ cup Brown sugar

• 1 cup grate carrots

• 1 teaspoon baking soda

• 1 teaspoon sodium bicarbonate

• 1 cup wheat flour

• ½ teaspoon ground cinnamon

• ½ cup oil

• 2 eggs

 

• 1 cup Quntu amaranth, uncooked

• 2 cups water

• ½ teaspoon cinnamon

• ½ teaspoon vanilla

• dash of salt

• assortment of fresh berries of your choice

• sliced almonds or nut of your choice.

• maple syrup

 

• 3 cup of Quntu’s cooked quinoa

• 1 can green chiles

• 1 cup corn

• 1/2 cup canned black beans, drained and rinsed

• 1/2 cup diced tomatoes

• 1/2 cup shredded pepper

• 1/4 cup crumbled feta cheese

• 3 tablespoons chopped fresh cilantro leaves

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon chili powder, or more to taste

• Salt and pepper to taste

• 6 bell peppers, tops cut, stemmed and seeded

 

1 cup cooked quinoa Quntu

2 eggs

1 cup chopped onion

1 cup shredded mozzarella cheese

2 teaspoons minced garlic

1/2 cup chopped basil

1/2 cup diced Cherry tomatoes

1/2 teaspoon salt

1 teaspoon pepper

1 teaspoon dried oregano

Pizza sauce to taste

• Place all the ingredients except the berries in a medium saucepan over medium high heat, stir and bring to a boil.

• When it starts to boil, reduce heat to a simmer and allow to cook until tender, about 20 minutes. Stirring occasionally, add in more milk if mixture gets too dry.

• While amaranth is cooking wash and prepare the fruit.

• When amaranth is done, spoon into serving bowls, top with fruit, nuts or seeds and drizzle with maple syrup.

• Serve and enjoy!

 

 

 

• Preheat oven to 180°C - 350°F.

• Line a 9×13 baking dish with parchment paper.

• In a large bowl, combine Quntu’s quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.

•  Spoon the filling into each bell pepper cavity.

• Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

 

• Place the quinoa and two cups of water in a covered pot.

• Boil for 20 minutes or until the quinoa is tender.

• Preheat oven to 180 ° C - 350 ° F

•  Mix all the ingredients except the pizza sauce in a medium bowl.

•  Distribute the mixture into a greased cupcakes mold.

•  Fill each space and press gently to compact.

•  Bake for 15 to 20 minutes.

•  Allow to cool for 10 minutes before removing from the mold.

•  Serve warm with salsa for dipping.

 

INGREDIENTS

INSTRUCTION

• 2 cup Quntu’s quinoa flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• ½ teaspoon cinnamon

• 1/4 teaspoon salt

• 1 1/2 cups buttermilk

• 2 large eggs

• 2 tablespoons canola or flax oil

• Fresh or frozen berries or sliced bananas (optional)

• In a large bowl, stir together the flour, sugar, baking powder, cinnamon and salt.

•  In a smaller bowl, whisk together the buttermilk, eggs and oil; add to the dry ingredients and stir just until combined.

•  Preheat a heavy skillet over medium heat and spray it with non-stick spray or drizzle with oil and rub it around the bottom with a paper towel.

•  Ladle the batter into the skillet and cook until bubbles begin to break on the surface, flip with a thin spatula and cook for another minute, until the other side is golden, too.

•  Serve immediately with maple syrup and berries or sliced bananas.

 

CONTACTS

(593) 2333-7424  /  (593) 958923727

Borgeois N34 - 507 y Av. República (QUITO - ECUADOR)

estefania.morales@mikhunatrade.com.ec

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