Collection: PASTA RICE QUINOA GRAINS

ZUCCHINI NOODLES WITH AVOCADO PESTO
(2 servings)

2 medium-sized Italian zucchini
1 tablespoon chopped walnuts for garnish
Pesto:
1 ripe avocado
¼ cup fresh basil leaves
½ tablespoon fresh parsley
½ clove garlic
1 teaspoon sunflower seeds
½ tablespoon lemon juice
water
pinch of salt
ground pepper to taste

Use a julienne peeler or mandoline to slice/peel the zucchini into noodles.
Place all the pesto ingredients in a food processor and add water until creamy. Season with a pinch of salt and ground pepper.
Boil the noodles in water for 2 minutes until tender, do not overcook. Use a colander to strain them.
Add zucchini noodles to a large bowl and toss with avocado pesto. Serve.
ARROZ INTEGRAL CON ZAPALLITO ITALIANO
(2 porciones)

½ taza de arroz integral
½ taza de zapallito italiano en cuadros pequeños
½ taza de floretes pequeños de brócoli
½ taza de pimentón rojo en bastones pequeños
1 cucharada de cilantro picado
pizca de aceite de oliva
pizca de sal

En una olla sofríe el arroz con una pizca de aceite unos 2 minutos. Vierte 1 taza de agua hirviendo, agrega una pizca de sal y revuelve. Tapa y cocina a fuego lento por unos 25 minutos o según las instrucciones del paquete.

En un sartén de teflón rociado con un poco de aceite de oliva en spray, saltea los zapallitos, brócoli y pimentón hasta que estén un poco blandos. Agrega el arroz integral ya preparado y une bien. Condimenta con una pizca de sal y a último minuto agrega el cilantro. Revuelve y sirve.
ARROZ INTEGRAL CON CHAMPIÑONES
(2 porciones)

½ taza de arroz integral

½ taza de champiñones laminados

½ taza de pimentón rojo en cuadros pequeños

½ taza de berenjena en bastones pequeños

1 cucharada de cebollín cortado en rodajas

pizca de aceite de oliva

pizca de sal

En una olla sofríe el arroz con una pizca de aceite unos 2 minutos. Vierte 1 taza de agua hirviendo, agrega una pizca de sal y revuelve. Tapa y cocina a fuego lento por unos 25 minutos o según las instrucciones del paquete.

En un sartén de teflón rociado con un poco de aceite de oliva en spray, saltea los champiñones, pimentón, berenjena y cebollín hasta que estén un poco blandos. Agrega el arroz integral ya preparado y une bien. Condimenta con una pizca de sal. Revuelve y sirve. Puedes agregar un poco de semillas de sésamo u otra para decorar.
BROWN RICE WITH BROCCOLI
(2 servings)

½ cup brown rice
½ cup broccoli florets
½ cup red bell pepper, julienne
½ cup sliced zucchini with skin
1 tablespoon chopped chives
little olive oil
pinch of salt

In a pot saute the rice with a little olive oil for about 2 minutes. Pour 1 cup of boiling water, add a pinch of salt and stir. Cover and cook over low heat for about 25 minutes or according to package instructions.

Spray a little olive oil to a nonstick skillet, saute the broccoli, pepper and zucchini until a bit soften. Add the brown rice and mix well. Season with a pinch of salt. Add ciboulette, stir and serve.
BROWN RICE WITH SEEDS
(2 servings)

½ cup brown rice
½ teaspoon flaxseed
½ teaspoon chia
½ teaspoon sunflower
little olive oil
pinch of salt
You can use the seeds you have at home (chia, flaxseed, sunflower, sesame, poppie seed, mustard, etc).
In a pot saute the rice and seeds with a pinch of oil for about 2 minutes. Pour 1 cup of boiling water, add a pinch of salt and stir. Cover and cook over low heat for about 25 minutes or according to package instructions. Let stand 5 minutes before serving.You can eat this rice hot or cold.
CAULIFLOWER RICE
(2 servings)

½ head cauliflower
1 tablespoon finely chopped onion
½ tablespoon finely chopped red bell pepper
½ tablespoon finely chopped green bell pepper
½ minced garlic clove (optional)
little olive oil
pinch of salt

Cut the cauliflower into florets and remove the stem. Place them in a food processor and process the cauliflower in 1-second pulses until completely broken down into rice-sized granules. Some florets or large pieces might remain intact. Pull these out and set them aside. Transfer the cauliflower rice to another container and re-process any large pieces.
If you do not have a processor, you can grate the cauliflower with a box grater to make the rice.
Heat spray olive oil in a pan, add onion, bell peppers and garlic. Sauté about 2 to 3 minutes, add the cauliflower, mix well and let cook covered for 6 to 8 minutes over low heat , it is not necessary to add water. Season with a pinch of salt and serve.
You can also use a carrot and celery stir-fry instead of bell peppers. And you can make it cold as a salad with the vegetables you want.
SPINACH QUINOA PATTIES
(2 servings)

½ cup cooked quinoa
1 egg
pinch of salt
½ tablespoon chopped fresh cilantro
½ minced garlic clove
1 tablespoon peeled shredded carrot
½ chopped green onion
¼ cup frozen spinach, chopped, thawed and squeezed dry
¼ cup whole oats

In a mixing bowl combine all ingredients adding in more whole oats if necessary, and let stand 5 to 10 minutes to allow melding. Form mixture into small patties. Preheat oven at 360ºF, line patties in a baking tray and and bake for 15 minutes. Flip patties and bake for another 10 minutes untill sides have turned golden brown and crisp.
VEGAN TOFU QUINOA PATTIES
(2 servings)

2 oz. grated or chopped tofu
1 oz uncooked quinoa
½ small grated onion
1 chopped tomato, grated
2 tablespoons whole oats
ground pepper
pinch of salt
oregano

Cook quinoa according to package instructions. In a mixing bowl put tofu, onion, and tomato, drain excess water with a spoon. Add quinoa, mix well and add whole oats, adding in more if necessary. Add a pinch of salt, ground black pepper and oregano.

Grab mixture and shape into patties and place on a cookie sheet covered with parchment paper.
Place in the upper part of the oven, about 5 minutes per side. The patties are ready when they are golden and crispy on both sides.