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 FELDMAN
Journalist 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 Office
SIERRA 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 TUESTA
Ejecutive Chairman
Sierra Exportadora

In the framework of the International Year of
Quinoa, so declared by Unesco, Sierra
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 ANSÓN
President 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 SILVA
FAO Director - General

NADINE HEREDIA
FAO 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 makes 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 makes 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
C O M P O S I T I O N
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.
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:
MARTIN
BERASATEGUI
Serves 6
2
Martin Berasategui Restaurant
Lazarte, Guipúzkoa - Spainwww.martinberasategui.com
QUINOA ICE CREAM
SPONGE 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.
BONITO AND QUINOA
Chef:
JUAN MARI y
ELENA ARZAK
Bonito filet
Quinoa and Paprika
Hemp emulsion
Quinoa Crisp
In addition: Syrha leaves
Serves 4
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.
YUZU BOAT
Chef:
HIROYOSHI
ISHIDA
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, peeled
40 g Quinoa
1 bunch of nettle leaves
100 g peanut
1 yogurt
1 egg white
50 g of olive oil
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 squid can be used as a
substitute.
Serves 4
N O T E
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 pepper
Chef General Director of WAFI
Dubai - 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 Restaurant
Llançà 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.
Limpiar los trigueros y confitar en aceite de oliva. Reservar.
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 FRANCIA
de LE CORDON BLEU
France / Mexico
presidente@optimuslequipe.com
QUINOA IN ANNATTO
MARINADE WITH WARM
OCTOPUS CUTLET

SEAFOOD BROTH
Olive oil
Heads and bodies of peeled prawns
Fresh pork ribs 200 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 Restaurant
Escaray, 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
1Green 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:
ALBERTO
FORTES
Serves 8
16
Stuttgart - Germany
www.albertofortes.net
OX BROTH WITH QUINOA AND
CHEESE 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:
VICTOR
GUTIERREZ
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 MAR
San 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
Eggs2
Cornstarch 150 g
Cumin
Nutmeg
Salt
FOR THE GIZZARD STEW
Chicken gizzards500 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:
CHEMA
DE ISIDRO
Serves 8
19
Chema De Isidro
Cooking School
Madrid - 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 Restaurant
Girona - 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
Shrimp1 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 Restaurant
Madrid - 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.
CAUSA MY WAY
Chef:
JAVIER
BRICHETTO
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 WAKS
Sao 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.
NDJAP
Chef:
PASCHOAL IULIANI Y
MELANITO 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 Chef
Buenos 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:
RODRIGO
DE LA CALLE
Serves 4
29
Executive Chef HOTEL VILLAMAGNA
Madrid - 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.
QUINOA SOUR
Chef:
DIOMEDES
ARANGO
Serves 4
30
Bartender
Lima - 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:
IRINA
HERRERA
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

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