PUFFED Morocco Quinoa

Rinse the quinoa and drain well.
Put the quinoa in a dry pan and set on fire.
Stirring leaves you dry quinoa.
When the quinoa as well as dry you pour a little olive oil and stir through.
Toast the quinoa in about 10 minutes until crisp and golden.
Stir occasionally intervening to make the quinoa cooks evenly and puffs and prevent burn in this way.
When you hear the quinoa literally puffing you know that the quinoa is ready.
Taste it first cautious one and if you quinoa crunchy and delicious than you spoon the quinoa on a plate and let cool.

MoroccoQuinoa® in rice paper rolls

Create a kaleidoscope of color and flavor with these rice paper rolls which are gluten free, low in fat and kilo-joules.


  • 100g (1/2 cup) MoroccoQuinoa®
  • 225ml water
  • 30g palm sugar, finely chopped
  • 5 teaspoons fish sauce
  • 1 tablespoon tamarind puree
  • 1 small garlic clove, crushed
  • 2 teaspoons lime juice
  • 3/4 teaspoon fresh ginger, finely grated
  • 400g beef rump steak
  • 2 green shallots, thinly sliced
  • 12 rice paper sheets, 22cm in diameter
  • 1 long fresh red chilli, thinly sliced diagonally
  • 12 large fresh mint leaves
  • 150g bean sprouts
  • 12 fresh coriander sprigs Select all ingredients


  • Step 1
    Place MoroccoQuinoa® and 185ml (3/4 cup) water in a saucepan over medium-low heat. Bring to a simmer. Simmer, stirring, for 10-12 minutes or until quinoa is tender. Cool slightly.
  • Step 2
    For sauce, place sugar, fish sauce, tamarind, garlic and remaining water in a saucepan over medium-low heat. Cook, stirring, for 3 minutes. Simmer for 2 minutes or until thickened slightly. Transfer to a bowl. Stir in juice and ginger. Cool.
  • Step 3
    Heat a chargrill over medium-high heat. Spray steak with olive oil. Season. Cook, turning, for 4 minutes for medium or until cooked to your liking. Rest for 4 minutes. Thinly slice.
  • Step 4
    Stir shallot and 3 tsp sauce into quinoa. Dip 1 rice paper sheet in cold water for 10 seconds or until starting to soften. Drain on a clean tea towel. Place on a work surface. Place 2 chilli slices and a mint leaf along centre. Top with a little quinoa mixture, bean sprouts, steak and coriander. Fold in ends. Roll up firmly to enclose filling. Repeat with remaining sheets. Serve with the remaining dipping sauce.


    • 1618 kj
    • 8g
    • 2g
    • 3g
    • 33g
    • 43g
    All nutrition values are per serve


    For a tasty Asian dressing, combine a little of the leftover tamarind with lemon juice, fresh lemongrass, brown sugar and fish sauce.

Author: Katrina Woodman. Image credit: Jeremy Simons.

Product availability and info of MoroccoQuinoa® ; Email to domainelion@gmail.com or Whatsapp, call 00212 6 5259 1798



Veggie-Quinoa Soup

                                                                                                                  ACTIVE TIME 45 mins. TOTAL TIME 55 mins.

YIELD Serves 8 (serving size: 1 1/3 cups).

  • 1 cup uncooked quinoa
  • 2 tablespoons olive oil
  • 1/4 cup diced white onion
  • 1/4 cup diced carrot
  • 1/4 cup diced red bell pepper
  • 4 garlic cloves, sliced
  • 1 teaspoon fresh rosemary, minced
  • 3/4 teaspoon ground cumin
  • 6 cups unsalted chicken stock
  • 1/4 cup diced russet potato
  • 1/4 cup diced peeled sweet potato
  • 1/4 cup diced peeled celery root
  • 1/2 cup diced zucchini
  • 1/2 cup thinly sliced Brussels sprouts
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • 1 teaspoon kosher salt

How to Make It                                                                                                                Preheat oven to 325°F.

  1. Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes.
  2. Heat a large stockpot over medium. Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly. Stir in stock, potatoes, celery root, and toasted quinoa. Increase heat to high; bring to a boil. Cover and reduce heat to medium; cook 12 minutes. Stir in zucchini and Brussels sprouts; cook until vegetables and quinoa are tender, about 2 minutes. Stir in parsley and salt.
Product availability and info ; Email to domainelion@gmail.com or Whats-app, call 00212 6 5259 1798
Photo: Greg Dupree; Styling: Ginny Branch Stelling

Healthy Vegan Quinoa Pancakes

Healthy Vegan Quinoa Pancakes

Ingredients:1 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tbsp brown sugar
1 tbsp maple syrup
pinch of salt
1 ½ cup of vegan milk with 1 tbsp vinegar
1 tsp vanilla extract
3 tbsp coconut oil
½ cup dry quinoa
1 tbsp vegan butter

Maple syrup for topping


Cook ½ dry quinoa in 1 ½ cups of water until the quinoa is nice and fluffy about 15 minutes.
Combine the milk with the vinegar and set aside for a few minutes. Meanwhile sift all the dry ingredients into a large bowl and combine.
In the bowl with the milk add the maple syrup, vanilla and oil and stir well.
Add the quinoa to the dry ingredients and combine the liquids with the dry ingredients and mix.
Heat a pan with vegan butter or coconut oil and drop 3 tbsp worth of batter into the pan. Cook until bubbles form on the top and the sides turn brown, then flip and cook for another minute on medium heat.
Serve on a plate and drizzle with syrup if you like.