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Seven summer quinoa salads for a healthy weekend snack

If you do not feel like getting into the kitchen to prepare complicated recipes we will help you by proposing seven great recipes for quinoa salads with which you will enjoy both making them and tasting them. Read more at Wild at Heart Rescue.

The pecking of the weekend does not have to be boring and repetitive. If you have never tried quinoa this is the ideal time to do it, but you should know that before cooking it is important to wash it well, gently rubbing it with your hands, underwater, so that the saponin layer that covers the seeds disappears, from this way we will avoid its bitter taste.

1. Quinoa salad with raisins, caramelized seeds and vegetables

  • Ingredients: Quinoa 180 g, Extra virgin olive oil 15 ml, Raisins sultanas 35 g, Saffron one strand, Red pepper 1, Green pepper 1, Chive 2, Zucchini 1, Eggplant 1, Carrot 2, Brown sugar 20 g, Salt and pepper to taste, Mix seeds 4 tablespoons, Extra virgin olive oil (for vegetables) 40 ml, Salt and pepper to taste, Extra virgin olive oil (for dressing) 30 ml, Lemon juice (for the dressing) 15 ml, Salt to taste (for dressing), ground cumin a pinch (for dressing).
  • Preparation: Preheat the oven to 180 degrees Celsius with heat up and down, place the sliced ​​or sliced ​​vegetables on a baking sheet, add the oil, pepper and salt and brown sugar. We remove them until they are well smeared. Bake for 30 minutes and reserve with the juice they have released. On the other hand, we put the quinoa in a pan and add the oil, a little saffron, and raisins. When it begins to toast, we add the water and cook it according to the manufacturer’s instructions. Prepare the vinaigrette ingredients in a jar, with the juice of the vegetables and add it to the quinoa, add the vegetables and sprinkle with the seeds on top.

2. Quinoa and lobster salad with lime vinaigrette

  • Ingredients: Frozen lobster tail 1, Quinoa 120 g, Red pepper 15 g, Green pepper 15 g, Yellow pepper 15 g, Fresh coriander to taste, Alfalfa sprouts to taste, Extra virgin olive oil 60 ml, Apple cider vinegar 15 ml, Lima juice 0.5, Salt, Ground black pepper.
  • preparation: We prepare the quinoa according to the package. In this case, we have washed and cooked in abundant water, drained and dried to remove excess water. Finally, we have to let it cool. There are other ways to cook quinoa, all of them valid, choose the one that best suits you and go ahead with it. Finely chop the three types of pepper and also fresh cilantro. Add the quinoa along with the alfalfa sprouts and mix. Prepare the vinaigrette by beating until the oil, vinegar, lime juice, salt and some ground black pepper are emulsified. We dress the quinoa. Cook the lobster tail, previously defrosted, in a pot with plenty of saltwater. The proper ratio is 70 grams of salt per liter of water and the tail is dipped with boiling water, not before. Once the water boils again, we count between six and eight minutes (depending on size). Remove and immerse in a bowl with ice water to cut the boil. To extract the meat without damaging, we hold the tail with a cloth and press gently on all sides. The shell will crack slowly and facilitate the work. Cut the tail into medallions and serve with the seasoned quinoa. Brush with a little oil or butter, season and serve with a couple of lime wedges.

3. Asian-style quinoa and shrimp salad

  • Ingredients: Quinoa 60 g, Prawns 150 g, Avocado 1, Canons 100 g, Cherry tomato 100 g, Lime juice 20 ml, Chili flakes 1/4 teaspoon (optional), Chives 2, Soy sauce 15 ml, Fresh coriander, Corn oil 15 ml, Maple syrup, 1/2 teaspoon.
  • Preparation: We will start boiling the quinoa following the manufacturer’s instructions, but approximately 15 minutes. Drain and set aside in a bowl. Cook the prawns, reserve them. Meanwhile, we make the dressing, mixing the lime juice and the chili in flakes, the oil, and the maple syrup. Add half the seasoning to the quinoa and add the chopped scallions, the canons, the cooked prawns, the sliced ​​avocado and the halved cherry tomatoes. Calamos to taste and throw over the rest of the dressing. Sprinkle with chopped fresh cilantro. We serve quickly.

4. Quinoa salad with veal and avocado

  • Ingredients: Veal fillets 1, Spices to taste (sweet and spicy paprika, cumin, garlic powder, peppers …), Cooked quinoa (approximately) 50 g, Avocado (medium) 1, Lettuce bud 1, Tomato 1, Sweet or spicy green pepper 1, Medium purple onion 1, Lemon or lime 1, Chipotle marinade (optional) 5 ml, Ground black pepper, Salt, Fresh parsley or coriander, Extra virgin olive oil.
  • preparation: This recipe is ideal to take advantage of quinoa remains, but we can always cook a good amount to prepare the salad and have leftovers for other dishes. In any case, cook following the instructions on the package and separate about 50 g (or to taste), allowing them to cool. Dry the meat with paper to cook, salt and pepper and season with the spice mixture to taste, massaging the fillet. Cook on the grill or grill by marking it on both sides, making sure that it is not overcooked. The point of the type of cut and the thickness will depend. Let cool 2 minutes and cut into strips. Wash the pepper, the bud, and the tomato well, dry and chop. Peel the onion and cut into fine julienne or diced. Also, cut the avocado half into bite pieces. Arrange the quinoa at the bottom of a plate or bowl, seasoning and seasoning with spices to taste and a drizzle of olive oil. Spread all the ingredients on top, topping with the veal. Add the chipotle sauce lowered with a little water, or use another hot sauce to taste. Finish by seasoning the salad and dressing with olive oil to taste, lemon or lime juice and parsley or chopped fresh cilantro.

5. Quinoa three delicacies

  • Ingredients: White quinoa 150 g, Water double volume than quinoa, Salt a pinch, Egg 1, Peas 50 g, Carrot 1, Soy sauce a splash, Prawn 12, Extra virgin olive oil to sauté prawns, Salt to taste.
  • Preparation: Just as we use twice as much water as cereal when we cook rice, to cook white quinoa we also have to use that same proportion. Cook the quinoa for 15 minutes and then drain it well. At that time, we can prepare the rest of the ingredients of our quinoa recipe, three delicacies, chopping carrots, cooking them with the peas and making a French omelet that we will also cut into small pieces. On the other hand, sauté some peeled prawns until they take color, and mix everything in a large bowl until all the ingredients are well integrated. Finally, as in the three delicacies rice recipe, we sauté the mixture of ingredients in a pan to serve our very hot recipe. With one or two minutes it will be more than enough.

6. Quinoa, chicken and vegetable salad

  • Ingredients: Quinoa “easy cooking” 240 g, Red cabbage 50 g, Asparagus stems 10, Carrot 100 g, Chicken breast 100 g, Salt, Extra virgin olive oil 50 g, Lemon juice 1, Black sesame seeds 5 g, Grapes to decorate 4.
  • Preparation: We start preparing the different vegetables that we are going to use to be able to cook all at the same time, together with the chicken breast and the quinoa. We wash the asparagus stalks and cut them into discs. Cut the cabbage in julienne and wash it. Peel the carrot and cut it into dice. Fill a casserole with plenty of water, add a pinch of salt and bring to a boil. We introduce the chicken breast and cook for 20 minutes. We remove, drain and let temper a few minutes before weeding with the help of two forks not to burn. While the chicken is cooking, we boil three casseroles with water. In one of them, we cook the asparagus discs for 2 minutes, drain and reserve. In another carrot dice for 4 minutes, drain and reserve. In the latter the quinoa as indicated by the package. We prepare a dressing with the extra virgin olive oil, the juice of half a lemon and salt. Mix with the previous ingredients and place. We decorate to taste, with fresh grapes and black sesame seeds, asparagus julienne, sprouts, chopped nuts or whatever you like and have on hand.

7. Quinoa salad, roasted pumpkin, and pomegranate

  • Ingredients: Pumpkin 300 g, Purple onion 1, Extra virgin olive oil 75 ml, Quinoa 200 g, Seed mixture 30 g, Fresh coriander to taste, Fresh mint to taste, Pomegranate 1, Lemon juice 20 ml.
  • Preparation: We will start by preheating the oven to 220 degrees. Cut the peeled pumpkin into cubes and the purple onion into slices and roast them with a little salt and a tablespoon of olive oil for 20 minutes. On the other hand, we wash the quinoa and cook it in boiling water with salt, for 10 to 15 minutes. We drain it and let it drain completely. We combine the rest of the ingredients in a bowl. Add the quinoa, roasted pumpkin and onion, and stir. Season and serve with the chopped herbs on top.

Broth rice: the seven best recipes that will work out for sure

With chicken, with seafood, with squid and even with mushrooms, the possibilities that rice soup has to delight in the table are varied. That is why we have made this recipe with all kinds of products in recent times. Which of these broth rice do you like most?

Vegetable Rice Soup

A vegetable rice broth has everything to like. Taste, lightness, good appearance … The best thing about this recipe is that everyone likes it, however carnivorous they may be and it is perfect for both starter and single dish.

  • Ingredients: Pumpkin rice 200 g Vegetable broth (4 times the volume of rice) 1 Garlic cloves 1 Italian green pepper 100 g Red pepper 100 g Carrot 100 g Asparagus 10 Tomato (ripe) 3 Sausage pepper (meat) 15 g Extra virgin olive oil Salt and ground black pepper
  • Elaboration: We start preparing the vegetables so that once the process is started, it will be sewing and singing. We wash and peel the carrots and cut them into small dice. We wash the two types of pepper and chop them. Peel the garlic clove and chop it finely. We wash and chop the asparagus. Cut the tomatoes in half and grate their meat, discarding the skins. Heat a little olive oil and fry the garlic clove. Before it is browned we incorporate the two types of pepper and carrot. Stir and sauté over low heat for 10 minutes. Add the grated tomato and choice pepper meat, mix well and fry again a few minutes. When the tomato water begins to evaporate add the rice and stir well. Finally, we add the vegetable stock and stir. Salpimentamos to taste and bring to a boil. At the moment when it starts to boil, we lower the intensity of the fire and let it cook over medium heat for about 12 minutes, stirring a couple of times during this time. Remove from heat, cover and let stand about five minutes before serving.

Chicken Broth Rice

Broth rice is good with almost all kinds of ingredients. In the same way that we can make paellas of meat, fish or vegetables, the same happens with the broth rice. This chicken broth rice is a good example of how delicious rice is cooked.

  • Ingredients: Chicken breast 200 g Rice pump 200 g Chicken broth 4 times the volume of rice Garlic cloves 1 Italian green pepper 50 g Red pepper 50 g Grated natural tomato 100 g Sausage pepper (its meat) 15 g Virgin olive oil extra salt ground black pepper
  • Elaboration: Chop the chicken breast into regular pieces. In the pan, heat a little olive oil and sauté the chicken over high heat until it is browned on the outside. We withdraw and reserve. Peel and finely chop the garlic clove, add a little more oil to the casserole and sauté it over low heat. We wash and chop the two types of pepper and add them to the casserole. Remove and poach for 10 minutes. Add the grated natural tomato and choice pepper meat, mix well and fry again a few minutes. When the tomato water begins to evaporate add the rice and chicken and stir well. Finally, we add the chicken broth, stir and bring to a boil. The moment it starts to boil, we lower the intensity of the fire and let it cook over medium heat for about 12 minutes,

Seafood Rice

When we think of broth rice, one of the first that comes to mind is seafood stew rice with its assortment and a varied number of ingredients, among which mussels, prawns or prawns and squid can not be missing, for getting rice that is very tasty and tasty, with an intense sea aroma.

  • Ingredients : For broth rice, 200 g of mussels, 200 g of clams, 200 g of raw prawns, 1 squid, 2 tablespoons of stir-fry, 160 g of pump-type rice, seafood broth To make the stir-fry, 1 head of garlic , 2 peeled tomatoes, 1 green pepper, virgin olive oil and salt
  • Elaboration: To make the broth, we will use the water to cook the mussels and open the clams and the broth that we will make with the heads and bodies of the prawns. That is why our first task will be to peel these, open those and collect all the liquids. Thus we will get an intense broth, full of flavor. For the sofrito, we are going to use a sofrito that I always have in the fridge, the fruit of a prolonged cooking of whole garlic heads, peeled tomato, green pepper, and ñoras, which we can also do at the moment: we brown a broken garlic head In half, we add a very chopped green pepper and 3 chopped tomatoes. Let it cook for an hour and crush. We store this stir-fry in a boat and we will have it ready for every time we want to make broth rice or any other rice recipe. In the fridge, This sofrito lasts two or three weeks without a problem. Put two tablespoons of olive oil in a saucepan and add the squid cut into pieces, stirring until golden brown. Then we add two tablespoons of our sofrito. Stir well and add the rice and broth. We measure the rice and add four times the measure of the rice in broth to make it perfect. Let cook on high heat for 12 minutes and add the prawns, the open clams, the mussels to which we will have removed the shells. After four minutes we put out the fire Stir well and add the rice and broth. We measure the rice and add four times the measure of the rice in broth to make it perfect. Let cook on high heat for 12 minutes and add the prawns, the open clams, the mussels to which we will have removed the shells. After four minutes we put out the fire Stir well and add the rice and broth. We measure the rice and add four times the measure of the rice in broth to make it perfect. Let cook on high heat for 12 minutes and add the prawns, the open clams, the mussels to which we will have removed the shells. After four minutes we put out the fire

Broth rice made with Thermomix

The versatility of the kitchen robot means that we can make hot rice with Thermomix in a simple way, obtaining a result with an excellent presentation. Although to make rice and paellas it is not an appliance that I like, in the case of hot rice, we must recognize that it sticks the point of rice, so it is very practical.

  • Ingredients: 1 cloves of garlic, 30 g of olive oil, 300 g of small sliced ​​pork ribs, 60 g of frozen peas, 1 small and ripe tomato, 1/2 teaspoon of sweet paprika, 600 g of water, 1 tablet of poultry broth concentrate, salt, 80 g of red pepper and 150 g of rice.
  • Preparation: We put in the glass the peeled garlic and the oil and crush 5 sec/vel 5. Add the ribs and sauté 20 min/temp Varoma / reverse twist/vel spoon. Add the peas and the tomato cut into small cubes and program 5 min/temp Varoma / reverse twist/vel spoon. Add the paprika, the water, the broth concentrate tablet, and the salt and program 20 min / 100º / reverse turn/vel spoon. We incorporate the chopped pepper and rice often and program 13 min / 100º / reverse turn/vel spoon. Let stand for 5 minutes and serve.

Rice with squid

If all the rice dishes are good, this one has the special edition of the color that the black ink gives it. Do not forget to make this rice broth with squid, certainly a simple recipe to show off.

  • Ingredients: 1 Kg of squid, 2 cloves of garlic, oil, 100 g of white wine, 150 g of fried tomato, a pinch of cayenne, a pinch of freshly ground black pepper, 1 bay leaf, salt, chopped parsley, 350 g of rice, 800 g boiling water or fish stock, some roasted saffron threads.
  • Preparation: We start cleaning and slicing the squid into small squares. We reserve them. Mince the garlic and pochamos in a little oil. Add the squid and cook over medium heat until they release the water. We add the white wine and leave it about 5 minutes uncovered, to favor the evaporation of alcohol. We add the fried tomato, the cayenne, the pepper, the bay leaf, the salt, and the parsley, and we cook it about 10 minutes all over low-medium heat. We add the rice and saffron, stirring so that it does not stick and until the rice grains change color. Add the boiling fish stock and cook about 15 minutes over medium heat, stirring the casserole occasionally so that everything is done equally. Let stand about 5 minutes and serve.

Níscalos broth rice

I am already looking forward to the month of September again to start preparing recipes with mushrooms such as this delicious broth rice with chanterelles that have an unforgettable taste and color and that I like so much every time I prepare it.

  • Ingredients: 180 g of brown basmati rice, 8 large chanterelles, 1 liter of chicken or vegetable broth, parsley, salt, and olive oil
  • Preparation: We start by cleaning the chanterelles very well with a damp cloth or paper and then chop them with a sharp knife so as not to tear them. In a low casserole, put olive oil and sauté lightly. We incorporate the rice – I used a brown variety from clayey soils of India – that we sauteed with the chanterelles and then we added a glass of broth, little by little as if we were going to prepare risotto. Remove and when the rice has absorbed practically all the liquid, add the rest of the broth and let it cook until the rice is ready. We topped the recipe by adding chopped parsley and giving the last boil for a minute and serving immediately, adding a little more chopped parsley on each plate.

Monkfish rice

Rice that its author, my partner MJ attributes to her mother, has all the ballots to be great. This monkfish rice is characterized by such a thick broth with intense flavor. I also liked the idea of ​​trying to do it with noodles to see how it looks.

  • Ingredients: Fresh monkfish 1 head Rockfish 500 g Small prawns (we will only use skins and heads) 100 g Small onion 1 Tomato 1 Small green pepper 1 Medium garlic head Fresh parsley a bunch Water 2 l Round rice 400 g Saffron
  • Elaboration: We started preparing the rockfish to make the broth. In Ibiza we call it “undo” fish because it is only used to make fish stock and literally falls apart, then it is thrown away. It is not necessary to remove the scales, but open it to clean it. Then we rinse it, drain it and salt it. Peel the onion and chop it. We wash the tomato and chop it too. We wash the pepper, we remove the seeds and chop it. We can chop the vegetables into large pieces. We chalked three cloves of garlic. In a pot large enough we heat some oil. We fry the garlic lightly, so as not to use so much oil and that the garlic is made we can tilt the pot a little. Add the tomato, onion, pepper and some parsley. Stir and lightly fry. We add the monkfish head, the skins, and legs of the prawns and the rockfish and with a skimmer, we are removing everything and undoing the fish as it is cooking. Add the water, salt and boil about twenty minutes. Let’s sneak in. We mash the parsley and the rest of the garlic. We put the broth on the fire and, when it boils, add the rice, a few strands of saffron and the mashed garlic and parsley (we can reserve a little bit of the mash to decorate the dish). Rectify salt and leave until rice is ready. Serve immediately. a few strands of saffron and the mashed garlic and parsley (we can reserve a little bit of the mash to decorate the dish). Rectify salt and leave until rice is ready. Serve immediately. a few strands of saffron and the mashed garlic and parsley (we can reserve a little bit of the mash to decorate the dish). Rectify salt and leave until rice is ready. Serve immediately.

Rice with prawns

To finish this compilation of the seven best rice dishes, which will work out well yes or yes, I have left off the list one last recipe for rice soup. This is my favorite, the rice with shrimp, an easy recipe, cheap and full of flavor that I recommend you do soon. It will be a joy for your family. You will tell me.

  • Ingredients: Prawns 250 g Pump rice 160 g Medium leek Pear tomato 500 g Italian green pepper 1 Sweet paprika 3 g Onion 1 Garlic cloves 3 Extra virgin olive oil and Saffron some strands
  • Elaboration: We start peeling the prawns and then remove the intestinal thread making a cut on the side. We reserve the heads and skins that we will use to make the broth and on the other hand the peeled prawns that we will use for the broth rice. First, we prepare a fumet or broth with the heads and skins of the prawns, half a leek in pieces, 1 clove of garlic, a sprig of parsley and a small, chopped tomato. We put all those ingredients in a saucepan and add 1 liter of water and pinch of salt, letting it cook for 20 minutes. Then we strain the broth with a cloth. While the broth is made, we can prepare the stir-fry, directly in the casserole that we are going to use to make our rice with shrimp. We put two or three tablespoons of oil and add the very chopped onion and garlic leaving the whole to be poached for a few minutes. Then add the pepper also very chopped and when everything is very soft, add the grated tomato, allowing to reduce for 15 minutes until there is hardly any water left. At that time, we add the paprika. Once we have the sofrito ready, add the well-strained broth and the saffron threads. Let the whole thing cook for a few minutes, we try and rectify salt and crush it with the blender, until it is very thin. It is time to add the rice, which we will let cook for 10 minutes. Calculate that you have to use approximately four times the volume of rice in broth so that it is broth but without excess.

Tatin vegetable pie. Recipe

Among my favorite proposals are the vegetable rice broth, the vegetable and egg pan, and the baked eggplant meatballs, to which I add the tatín vegetable pie.

It is an original and fun snack that combines with balance the sweet flavors are the salty ones and that we can adapt to our tastes simply by varying the vegetables used. In this case, we have used zucchini, eggplant, red pepper, and tomato in our vegetable tatin cake, to which we can also add mozzarella or goat cheese and give an extra touch of flavor and texture.


For 4 people

  • Puff pastry sheet1
  • Zucchini1
  • Tomato Pear2
  • Eggplant1
  • Red pepper1
  • Extra virgin olive oil30 g
  • 30 g soy sauce
  • Brown sugar15 g
  • Ground black pepper

How to make vegetable tatin cake

Difficulty: Easy

  • Total time35 m
  • Elaboration15 m
  • 20 m cooking

We wash all the vegetables well and drain them. Cut the zucchini into half centimeter thick discs. We do the same with pear tomatoes and eggplant, which we try to buy narrow and elongated (like zucchini) so that the discs have a diameter as similar as possible. We cut the pepper into squares.

Mix the extra virgin olive oil, soy sauce, and brown sugar. With this we cover the base of a 22 cm diameter cake pan and place the vegetables in a spiral, alternating with each other until the mold is well covered. They must be tight and without gaps.

Cover with the puff pastry sheet, trim the leftover and tuck the ends between the vegetables and the edge of the mold. Cook in a preheated oven at 190ºC with heat up and down for 20 minutes or until the puff pastry acquires a golden hue. Remove and wait a few minutes before unmolding (cover the pan with a plate and turn), sprinkle with a little ground black pepper and serve.

With what to accompany the tatin vegetable pie

Informal summer dinners are the perfect occasion to enjoy this tatin vegetable pie, along with friends and family. It is a good idea to complete a pecking table or a buffet along with a salad, the omnipresent tortilla, dips, pate, bread, etc. Without forgetting a good variety of fresh drinks.