Duck Breast on Quinoa with Beets

Recipe developed by Nicolas Vallée, professional chef

Ingredients and preparation of this exclusive Quinoa recipe


  • Preparation : 30 minutes , Cooking : 30 minutes , Portions : 6
  1. In medium saucepan, simmer the broth over medium heat. Add the quinoa, mix and cover. Once it begins to boil, reduce the heat to low and simmer 12-15 minutes or until the broth is absorbed. Do not overcook. Immediately remove the saucepan from the heat and set aside, uncovered.
  2. Preheat oven to 190° C (375° F) or see Tips & tricks section for BBQ cooking method.
  3. Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides of the breasts with seasoned salt and pepper and set aside.
  4. Heat a large ovenproof skillet on low heat. Add the duck breasts, skin side down, and cook gently on medium heat without touching them for 8 to 10 minutes. If necessary, remove melted fat from pan during cooking. Turn the breasts over, place the skillet in the oven and bake for 8 to 10 minutes or until an internal temperature of 58° C (137° F) is reached. The breasts should be moderately firm to the touch and still pink inside.
  5. Remove the skillet from the oven and drizzle the duck breasts lightly with maple syrup. Cover loosely with aluminum foil. Let rest for 5 minutes.
  6. Meanwhile, add the shallots and beets to the quinoa in the saucepan and sprinkle generously with olive oil. Add lemon juice and season to taste with salt and pepper. Mix well then serve the quinoa salad on long rectangular plates.
  7. Slice the duck breasts on the diagonal and arrange the slices on the bed of quinoa salad. Drizzle with juices from the skillet and serve immediately.

Quinoadomainelion® is a result of the PROJECT Domaine Lion in Morocco. Ordering is simple ; whats app 00212652591798 for deliveries in Morocco.

Quinoa a Different Whole Grain with Portobello and Peas

Why not Quinoa a Different Whole Grain !

QuinoaDomaineLion with Portobello and PeasDoesn’t the sound of mushroom risotto just pull you by the taste-buds? Creamy rice, earthy morsels of mushrooms, and often sweet peas buried in between. This luscious dish appears on so many restaurant menus as a standard option, perhaps due to its vegetarian-friendly disposition, and I’m tempted to make it on chillier nights when I feel like eating somewhat “light.” But it requires patience, attention, and some good stock to cook well, three things I don’t always have on weeknights.
Risotto doesn’t require, but is commonly drowned in butter or some other rich dairy products by chefs to avoid blandness. I’ve got a few different solutions for that, which has resulted in an entirely different, deconstructed dish from its inspiration.

Choose A Different Whole Grain:

Something you don’t eat often, so the novelty factor will add excitement. I went with quinoa, which is actually a seed, but cooks quickly to a nutty-tasting fluff. This was the most time-efficient option I could think of — save for couscous, which is not a grain but tiny semolina pasta. Quinoa is also exceptionally nutritious. If you’re up for a longer spell at the stove, here’s my recipe for “risotto” with spelt.

Build Flavor by Searing:

No sad, soggy bits of mushrooms this time around; I went for fat strips of portobello, which were lightly scored before searing on a pan. The scoring part just adds more edges to the surface that will become crisper. Giving mushrooms a good sear in any case brings out their rich flavor and adds textural contrast.

Try Crisp Shallots Instead of Softened Onions: Sweating chopped onions in butter or olive oil over low heat until translucent is one major time-suck in making risotto. It’s like a ritual that, once you get past this stage, the illusion of eating soon has been dashed. I’ve been there many times, resigned to my fate of standing over the stove for some time. But I’ve grown an appreciation for crisp, fresh tidbits that take no time to cook like shallots, which are milder and sweeter than large onions and a little of them goes a long way. This ingredient veers the final dish a little toward a quinoa salad or pilaf, as its flavor is not really integrated in the grains.

Heap on the Fresh Herbs Instead of Butter: Why stop at a sprinkle of parsley when you’ve gone and purchased a whole bunch, or have a plant bearing leaves ready to pluck? Pile on the green, flavor-enhancing goodness then, and mix it up with more types, like oregano, thyme, mint, sage, chives, or basil, like I’ve added here. (My spring herb pots are sitting pretty now; we’ll see how they hold up through the summer.)

Add A Squeeze of Lemon :

Okay, this might be officially a salad rather than anything close to a risotto, but a dash of fresh lemon juice really spruces up most anything. Especially meaty, browned mushrooms, which have no acidity of their own. Just another way to avoid barraging your dish with butter and build dimension. I just wish lemons weren’t so dang expensive on the East Coast.

In the end, we’ve come a long way from creamy-textured, pallid-colored risotto (and I do say that description in an endearing way). Instead, we have a warm quinoa dish with big chunks of mushroom and colorful contrasts, which took about ten minutes to make. We’ve also accomplished adding more protein (thanks to the quinoa, and plenty of peas) while making it not only vegetarian but vegan-friendly. This one certainly makes up for the Cinco de Mayo parties I attended over the weekend (did I mention parsley is very detoxifying, too?). Hope it’s a great fix for your time constraints and healthful aspirations in the kitchen, too.

Quinoa a Different Whole Grain with Portobello Mushrooms and Peas

(makes 2 servings)

1 1/2 cups boiling water
1/4 teaspoon salt
1 cup quinoa
1 portobello mushroom, stem trimmed and sliced to 1/4 – 1/2″ slices
2 tablespoons extra-virgin olive oil
1 cup peas, fresh or frozen
1 small shallot, finely chopped
about 1/2 cup packed herbs, such as parsley, basil, thyme, oregano, mint and/or chives
1 tablespoon fresh lemon juice
salt and pepper to taste
extra tablespoon extra-virgin olive oil for drizzling (optional)

Bring the water and ¼ teaspoon salt to a boil in a small saucepan. Add the quinoa and stir. Reduce heat to a low simmer and cover. Cook 6-8 minutes, or until the water has been absorbed. Stir and set aside.

Gently score a cross-hatch pattern onto one side of each mushroom slice. Heat the 2 Tb oil in a heavy-bottomed skillet over high heat until very hot. Place the mushrooms scored side-down in the oil and let cook for about 1 minute. Sprinkle with salt and pepper. Peek underneath, and once the bottom sides of the mushrooms are golden-brown, flip to brown the opposite side, another 1-2 minutes. Remove from heat and set aside.

Meanwhile, bring another small pot of water to a boil and drop in the peas. Cook 2-3 minutes, or until peas are just floating and deeply green. Drain.

Toss the quinoa with about half the chopped shallots, peas and fresh herbs. Season with salt and pepper to taste and stir in about half the lemon juice. Assemble the mushroom slices and remaining peas on top, and garnish with the remaining herbs, shallots, lemon juice, and optional drizzle of olive oil.

Health Factor

Two brownie points: Full of fiber, folate, iron and protein, Quinoa a Different Whole Grain. A great grain – er, seed – to get familiar with. It’s such an easy substitute for rice and other grains that take longer to cook. You’ll also get protein from the peas, and plenty of vitamins and minerals from the copious amount of fresh herbs. This is a spring power meal, with no cholesterol and low fats.

by Cathy Erway


QuinoaRamadan Recipe: Chickpea and Quinoa Salad


Ramadan Recipe

Suhoor in Ramadan

Suhoor is probably the most difficult and the most important meal of Ramadan. It’s not easy trying to eat a complete and healthy meal into your stomach at 3 am but it’s crucial for these extra long summer fasts. Get more bang for your buck and eat well rounded dishes that are high in fiber, complex carbohydrates, protein and balance it out with lots and lots of hydration. Suhoor should never be overlooked, make sure you give your body what it needs so you can make it through the day.

Our next Ladypreneur Ramadan Recipe submission comes from Sony Singh of Simply Sony Makeup, Hair & Henna. Although she is not fasting herself, she wanted to share a suhoor recipe that helps her get through those early mornings and extra long days.

The reason I love this recipe is it is full of good things! Quinoa is a super food which is amazing, chickpeas are a great source of protein and the fresh herbs and lemon are low fat but super filling and flavorful. With me being a makeup artist and getting up at crazy time in the night (2 am sometimes) I need something to eat before I leave to see clients that wont make me feel too weighed down but will keep me full for the crazy day ahead, as I don’t know when I will eat again for hours. It is so quick to make and can be made the night before.

QuinoaRamadan chickpea & Quinoa Salad



Serves 4-6

  • 1 cup dried quinoa, made according to instructions
  • a teaspoon jeera (cumin)
  • a teaspoon garlic powder
  • 15 oz, 425 gram garbanzo beans (chickpeas), drained and rinsed
  • 1 cup grape tomatoes, sliced in half
  • 1/2 cup diced red bell pepper
  • 1 cup English cucumber, diced
  • 2/3 cup red onion or shallots, diced
  • 1 jar (7oz) kalamata olives, pitted and sliced in half (drained)
  • 1/4 cup loosly packed cilantro, chopped
  • salt & fresh cracked pepper to taste
  • juice of 1 large lemon
  • feta cheese (optional)
  • drizzle of extra virgin olive oil
  • arugula/spinach (optional)
  1. In a medium size pot, cook quinoa in a small pot and keep aside
  2. While quinoa is cooking, prepare the remaining ingredients.
  3. In a pot add olive oil and toast jeera seeds until light brown.
  4. Add the onion to sautee and add half of the tomatoes.
  5. At this time add garlic powder so it won’t burn.
  6. Cook for about 1 minute and add chick peas to the pot and mix well.
  7. Once warm remove from heat and season with salt, fresh cracked pepper and the juice of your 1 large lemon.
  8. Add olives, remaining tomatoes and cucumbers to the pot and mix.
  9. Now add the cooked quinoa mixing well and drizzle with olive oil until coated. Taste to make sure seasoning is good and if you wish to add more lemon juice you can. Add feta cheese if you wish.

Serve on a bed of arugula/spinach or as is. Tastes great with little extra lemon juice on top. Add extra virgin olive oil if you wish. This dish can be served warm, at room temperature or chilled.

Sony is a makeup artist in the GTA with a passion to serving her clients and help achieve their desired look. Simply Sony’s motto ‘ let me show you how beautiful you are’.

All you want to know about Quinoa

all you want to know about Quinoa

What is quinoa?

How do you cook Quinoa. The high-protein, gluten-free food. And how do you pronounce it?

It’s high in protein, gluten-free and incredibly versatile. But what exactly is quinoa, why should you eat it, and how do you cook it?
Even if you have never eaten it, it’s very likely that you’ll have come across quinoa in supermarket or on a restaurant menu. A healthy substitute for rice or couscous, it’s become popular enough to warrant the UN naming 2013 ‘International Quinoa Year’.
So, what exactly is quinoa, why is it good for you, and what can you do with it?


What exactly is quinoa and how do you pronounce it?

Pronounced ‘keen-wah’, the part that we eat is

the seeds from the flowering plant chenopodium quinoa, which originated in the Andean regions of South America and has been farmed for food for at least three millennia.

Although it looks similar, and is used as a substitute for, rice and couscous, it’s actually a closer relation of beetroot, chard and spinach. Unprocessed quinoa seeds are naturally bitter, which has the benefit of deterring birds from eating them while they are growing.

Why is quinoa considered healthy?

Firstly, it is a ‘complete protein’, containing all nine amino acids, and has twice the protein content of rice or barley. Additionally, it’s gluten and cholesterol-free, and is a source of calcium, manganese, dietary fiber, iron, zinc and magnesium. It’s also very easy to digest.

How do I cook quinoa?

It can be prepared much like rice. It might need soaking first. Check instructions on the packet. Then boil two cups of water for every cup of the seeds, and simmer for 10-15 minutes. As the seeds cook, they open up and release small white curls of grain. Remove from the heat and allow to stand for 4 minutes. Then fluff up with a fork.

How is quinoa eaten?

After cooking, quinoa should be fluffy but still have a slight ‘crunch’ to it. It has a mildly nutty flavor. It can be used as a substitute cereal. In a salad mixed with leaves or vegetables. As a side dish seasoned with salt, pepper and butter or oil. Or as a rice-like accompaniment to stews, stir-fries or curries. It can also be utilized in the making of vegetarian burgers. Or even as a baking grain to make bread or muffins.

Quinoa Salad

Quinoa salad


Quinoa is a protein-packed grain with all nine essential amino acids. Use it in salads, alongside beans, or as a breakfast cereal swap. This hearty autumnal quinoa salad is chock-full of cozy fall flavors. To save time, cook the quinoa in advance.


1 1/2 cup quinoa
Salt and ground black pepper
2 green onions, minced
1 carrot, shredded
1 cup frozen green peas, thawed
1 (15.5-oz.) can dark red kidney beans, drained and rinsed
1/2 cup unsalted roasted peanuts
1/2 cup dried cranberries
2 tbsp extra-virgin olive oil
1 tbsp rice vinegar
2 tbsp finely chopped fresh parsley


1. Bring 3 cups of water to a boil in a saucepan. Add the quinoa and salt to taste. Reduce the heat to maintain a simmer, cover and cook until the water has been absorbed, about 12 minutes.

2. Remove from the heat and transfer to a large bowl. Stir in the green onions, carrot and peas, and set aside to come to room temperature.

3. Add the beans, peanuts, cranberries, oil, vinegar and parsley. Season to taste with salt and pepper and toss to combine.

Variation: Substitute cooked brown rice for the quinoa, or a different type of nut in place of the peanuts.

Autumn Quinoa Salad

Superfood Mac n’ Cheese Tomato nutritious Bowl

A Quinoa Mac n' Cheese Tomato BowlNew Way to eat superfood


1/4 cup quinoa
1 tablespoon grapeseed oil
2 tablespoons pignoli nuts
2 cloves garlic, minced
1 cup fresh spinach leaves
1/2 juice of fresh lemon
1/4 cup grated cheese of your choice (Kelly recommends a blend of Parmesan and Asiago)
4 organic beef steak tomatoes, top 1 inch sliced off, pulp and seeds scooped out


Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until it is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold; set aside. Heat the olive oil in a skillet over medium heat, stir in pignoli nuts, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens, about 2 minutes. Stir in the quinoa and spinach; cook and stir until the mix is hot, and the spinach has wilted. Stir in the lemon juice, and the cheese. Meanwhile place tomatoes in a baking dish and place sliced top back on top of the tomato. Place in broiler for 5 minutes until softens slightly, but still remains intact. Take tomatoes out and place the quinoa mixture inside the tomato, like a bowl, and serve.

Makes 4 servings. Per serving (1 bowl): 155 calories,
9g fat (1.6g saturated), 14.8g carbohydrates, 2.1g fiber, 82mg sodium, 5.3g protein

Recipe provided by Lauren Kelly Nutritionist



Cinnamon quinoa breakfast bowl


If you saw what I eat for breakfast every day, you would be so bored. Don’t get me wrong, I absolutely love my daily eggs & avocado, but lately I’ve been trying to switch things up just because I think change is good every once in awhile. Especially if that change means another excuse to smother things in peaches.

This one is inspired by all of those beautiful breakfast bowls of oatmeal that I see all over the internet. You know the ones – they’re chock full of colorful fruit and other various superfoods. They’re so pretty that they make me wish I liked oatmeal… so finally I had this idea to make a sweet non-oat quinoa bowl for breakfast.

This base of this recipe is the quinoa that is lightly sweetened by cooking it in almond milk with a few cinnamon sticks. It’s this simple: Almond Breeze + quinoa + whole cinnamon sticks. You could also get creative with your spices. Nutmeg, cardamom, and/or vanilla bean would all be welcome here

To your spiced quinoa, add whatever seasonal or dried fruits you like. Obviously, peaches are my thing right now, the raspberries are for Jack because they’re his favorite. For crunch, I topped these with toasted almonds and coconut flakes.

I’m going to give you two options of how to serve these bowls because Jack and I both have different preferences. Because I have a thing about mushy food, I like my quinoa bowl best served pilaf style, leaving my quinoa fluffy. (it can be served warm off the stove or at room temp if you’ve made it in advance). Jack prefers his porridge style – hot with plenty of almond milk to soak into the quinoa. So to each their own…

Sweeten the deal by drizzling a little maple syrup on top.

Cinnamon Quinoa Breakfast Bowl
Preparation time
Cook time
Total time
Recipe type: breakfast
Serves: serves 2
  • ½ cup uncooked quinoa
  • 1 cup Almond Breeze Almondmilk, Original or Vanilla
  • 1-2 cinnamon sticks
  • pinch of salt
  • piece of a vanilla bean, optional (don’t use vanilla extract)
  • toasted sliced almonds
  • toasted coconut flakes
  • peaches
  • raspberries
  • maple syrup, optional
  • extra splashes of almond milk, optional
  • more spices, to taste (cinnamon, nutmeg, etc.), optional
  1. Rinse and drain the quinoa.
  2. Place it in a small saucepan and add the almond milk, 1-2 cinnamon sticks, and a pinch of salt. Bring to a high simmer, cover and reduce heat to a low simmer for 15 minutes. (Tip: don’t walk away, if it starts bubbling, turn the heat off, give it one stir mid-cook if you need to, and resume).
  3. After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes or until the almond milk is absorbed and the quinoa is cooked. Taste and add additional spices to your liking.
  4. Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, and fruit. Serve with maple syrup if you like. Enjoy as a fluffy pilaf, or as more a porridge with warm almond milk poured on top.
– cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temp or heat it as you’re ready to serve. If it’s dry, add a few more splashes of almond milk.
– sub in whatever seasonal fruit you like, dried fruits are also delicious here.

Foodsecurity Quinoa genome accelerates solutions



An international team of scientists, including quinoa breeding experts from Wageningen University & Research, published the complete DNA sequence of quinoa. Quinoa is the food crop that is conquering the world (Nature magazine on 8 February 2017). Quinoa is rich in essential amino acids and nutritional fibres. It does not contain gluten. The crop is important to farmers as it provides a reasonable yield. Even on poor soils. The new knowledge about quinoa DNA is already being used by breeders who are developing quinoa varieties. These grow well in saline soil and still meet the taste requirements of consumers.

The scientists determined the sequence of the DNA-building blocks of the entire quinoa genome. The total length of the DNA, the ‘genome’, consists over a little over 1.3 billion DNA building blocks (the nucleotides A, C, G or T), divided over 18 chromosomes. Printed on paper this would add up to over 500,000 pages of text.

To map the DNA building blocks, the scientists used a smart combination of various DNA sequencing techniques. While this enabled them to put together ever-larger DNA segments in the computer from the huge amount of DNA information available, it did not lead to the 18 segments which represent the 18 chromosomes. The scientists therefore applied genetic maps that were made by crossbreeding plants to determine how molecular markers were inherited by the offspring. This allowed them to place most of the DNA on 18 large DNA-strains, representing the quinoa chromosomes.

Robert van Loo, expert in quinoa breeding at Wageningen University & Research. He says it was this combination that allowed the scientists to clearly map the DNA. “We were able to determine the location on the chromosome of no less than 85% of the DNA-sequence. This is a major benefit for plant breeders.”

Provided by: Wageningen University search and more info website
search and more info

Cooking instructions for Quinoa

Quinoa is a brilliant, tasty sub grain, packed with both protein and fibre – and it’s also gluten-free.

Dress simply while still hot with lime or lemon juice, extra virgin olive oil and a little sea salt and black pepper, and you’ve got the foundations for a delicious meal. Nutty and fluffy, it’s a great alternative to rice, served with chicken or fish, or livened up with simple, fresh ingredients to make a satisfying salad.

But with so many different grains out there, each with their own cooking method, it can be confusing to know how to cook each one properly for ultimate flavor and texture. Never fear, we’ve got quinoa covered! Follow our easy step-by-step guide below, then check out this quinoa, feta & broad bean salad recipe to turn it into a delicious lunch.


Rinse the quinoa under cold running water to remove its bitter flavour

Tip into a pan and add double the amount of salted water

Place over a medium heat and bring to the boil

Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed

Fluff it up with a fork, then pimp it
You might have some leftovers?  …… Cold, leftover quinoa is a brilliant filler in nut roasts or veggie burgers, too.

Quinoa Breakfast – a good start of your day.

delicious-breakfast-quinoaA quinoa breakfast gets you going.
Hands-on time ,  10 minutes
Total time , 22 minutes
Yield Serves , 4
Ingredients to use
  • 1/2 cup uncooked quinoa
  • 3/4 cup light coconut milk
  • 2 tablespoons water
  • 1 tablespoon light brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup flaked unsweetened coconut
  • 1 cup sliced strawberries
  • 1 cup sliced banana
Nutrition Information for this meal
  • calories 178
  • fat 5.5 g
  • satfat 3.8 g
  • monofat 0.4 g
  • polyfat 0.8 g
  • protein 4.4 g
  • carbohydrate 30.4 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 89 mg
  • calcium 22 mg
How to Make this breakfast
  1. Preheat the oven to 400°.

  2. Place the quinoa in a fine sieve and place the sieve in a large bowl. Then cover the quinoa with water. Use your hands and rub the grains together for 30 seconds. Then rinse and drain the quinoa. Repeat this procedure twice. Drain the quinoa well and combine it with the coconut milk, 2 tablespoons of water, brown sugar and salt in a medium saucepan and bring it to a boil. Reduce the heat and simmer for 15 minutes or until the liquid is absorbed, while stirring occasionally. Stir the mixture constantly during the last 2 minutes of cooking.

  3. While quinoa cooks, spread flaked coconut in a single layer on a baking sheet. Bake at 400° for 5 minutes or until golden brown. Cool slightly.

  4. Place about 1/2 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup strawberry slices, 1/4 cup banana slices, and 1 tablespoon toasted coconut. Serve it warm.

    Like most whole grains, quinoa is surprisingly filling, but if you need more for breakfast, serve with an egg on the side.

    We wish you a bon appetit and an awesome day !

By Christine Burns Rudalevige,
For more Quinoa recipes click here.