Ingredients:

3 cups quinoa cooked
1 egg
1 clove of garlic chopped
1 tablespoon oil
6 tablespoons wheat flour
½ teaspoon sea salt and ginger powder

For the cover

1 green onion
2 cups raw spinach chopped
2 tablespoons oil
a pinch of sea salt
a pinch of grated nutmeg
2 tablespoons grated cheese
200 g mozzarella

Preparation:

6 servings

For the base

Mix all the ingredients in a bowl. Spread the preparation with the hands wet over a dish for pizzas with oil and bake in a pre-heated oven at a medium temperature of 180 °C for 10 minutes approximately. Reserve.

For the cover

Cook the onion and then the spinach with a dash of oil until it softens. Season with the nutmeg and the salt.

Mix with the grated cheese and pour the preparation over the pizza. Put the mozzarella on it and bake for 10 minutes.

6 servings

Ingredients:

1 onion
1 leek
250 g washed quinoa
80 g champignons
80 g portobellos
1 ½ liters approx. vegetable broth (cilantro, scallions, rosemary, sea salt, pepper)
1 cup Parmesan cheese

Preparation:

In a frying pan, sauté the onion and the chopped leek, incorporate the quinoa and cook for some minutes, moving so it does not burn.

Incorporate the mushrooms in slices and the broth so that it cooks and absorbs. Cook until the quinoa hydrates. Turn off the heat and incorporate the Parmesan cheese.

Ingredients:

2 cups quinoa seeds
4 cups water
2 laurel leaves
2 tablespoons grated cheese
1 chopped garlic
½ teaspoon of grated nutmeg
1 tablespoon oil
a pinch of sea salt

Preparation:

Boil water with the laurel leaves and sprinkle the quinoa. Cook for 15 minutes on a low heat until the water evaporates.

Take the laurel leaves away and add the oil, the grated cheese and season with salt and nutmeg. The chopped garlic is optional.

Once lukewarm, pour the preparation in a baking tin with oil, smashing with the hands wet and refill.

Bake until the preparation is firm and remove from the oven.

For the filling:

Corn:

Ingredients:

1 onion into strips
400 g corn cooked and without the grains
2 tablespoons cream cheese
½ cup grated cheese
Sea salt
Different kinds of ground pepper
2 tablespoons of sesame seeds.

Preparation:

Brown the onions, incorporate the corns, the cheese, salt and pepper and cook for 5 minutes. Incorporate the seed. Remove from the heat. Once lukewarm, add the eggs and integrate. Pour the filling over the quinoa base and bake for 10 more minutes.

Ingredients for 1 serving:

250 g quinoa seeds (to make quinoa flour)
100 g oat bran
250 g fine oat flour
7 g sea salt
30 g fresh yeast
35 g brown sugar
300 cc lukewarm milk
40 g purified butter or ghee.
40 g mix of sesame, chia and quinoa seeds.
20 g amaranth seeds.

Preparation:

To obtain the quinoa flour, grind the seeds in a coffee grinder or food processor. Reserve.

Mix the flours and the salt. Form a crown and put the rest of the ingredients in the center and knead to obtain a soft dough.

Let it rise until it doubles in size covered with a plastic wrap and put the dough in a pudding mold. Let it rise until it doubles in size.

Bake in a hot oven at 200 °C for 20 minutes.

Ingredients:

• 100 g of chia flour
• 100 g of quinoa
• 2 eggs
• 1 tablespoon of tomato extract
• Sea salt
• Pepper

Preparation:

Mix all ingredients in a bowl until you get a dough. Leave to rest for 10 minutes. Run through a pasta maker or roll with pin, and the cut in noodle shape. Boil for 1 minute and eat with sauce.