Ceviche in “ajo blanco” with ginger

Ceviche in “ajo blanco” with ginger  - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

15 Minutes  Serving size: 4 

By

Ceviche in almond milk and cilantro

Ceviche in almond milk and cilantro - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

15 Minutes  Serving size:

By

Farro Summer Salad with Tuna

Farro Summer Salad with Tuna  - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

 25 Minutes  Serving size: 2-4 

By

Fried Quinoa with Crab

Fried Quinoa with Crab - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

 20 Minutes  Serving size: 20-22 mini quiches

By for PorkTeInspira.com

This recipe is a tasty and nutritious take on Chinese rice. Chaufa is stir-fry rice and a common Asian-inspired dish in Peruvian cuisine. Using quinoa instead of rice is a healthy alternative that boosts flavor and texture. You can also substitute crab for chicken, pork, beef or shrimp.

What you need:

  • 2 cans (6 oz.) Bumble Bee® Crabmeat1 cup of quinoa.
  • 2 cups of natural chicken broth (vegetable broth or water).
  • 4 tablespoons of toasted sesame seed oil.
  • 1 egg, lightly whisked.
  • 3 cloves of garlic.
  • 1 tablespoon of grated ginger.
  • 1/2 orange bell pepper.
  • 2 oz. bacon, small, diced and fried.
  • 3 tablespoons of low sodium soy sauce.
  • 3-4 scallion sprigs (about 1/3 cup)1/2 cup of fresh or frozen sweet peasSesame seeds as garnish (optional)1/2 of 1 ají (chile) (optional).

What you need to do:

Before boiling, rinse the quinoa* by placing it in a sieve and clean under running water for at least 1 minute.

Add quinoa and broth or water to a pot and cook on high heat. Add salt to taste. Cook until it boils. Reduce to low heat, cover, and let it sit for 10 minutes or until most of the water is evaporated. You will know quinoa is ready when a ring pops out of the seeds and they appear translucent.

In a sauté pan or wok on high heat, add the oil and egg, and scramble. Add the garlic, ginger, and pepper and stir for 2 minutes. Add the crab and keep stirring for 2 more minutes. Add the quinoa, bacon and soy sauce and continue stir frying until well heated. Add the scallions and peas and stir for 2 more minutes. If desired, sprinkle with sesame seeds.

Serve and enjoy!

Note: For a spicy Peruvian kick, add a pinch of ají amarillo, rocoto or panca chile. *It is important to clean the quinoa because each grain is covered in a soapy substance called saponin. It has a bitter taste and will affect the taste of your quinoa if you don't remove it. You can also substitute crab with steak, pork, chicken or shrimp.

Fried Quinoa with Crab - La cocina no muerde - Doreen Colondres

Mini Salmon Quiches

Mini Salmon Quiches  - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

 20 Minutes  Serving size: 20-22 mini quiches

By

Pasta Carbonara with Tuna & Broccolini

Pasta Carbonara with Tuna & Broccolini  - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

20 Minutes  Serving size: 4-6

By

Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Corporate and celebrity chef, best seller cookbook author and food and wine editor.

Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.

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Doreen is an Editor of:

 

Doreen is Celebrity Chef of:

Novo Nordisk

 

Doreen supports:

Baptist Health Foundation

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