Recipes

Orzo Salad

Chefs: The Double Energy Twins

Preparation: Yields 2 - 4 servings

Enjoy the burst of lemon flavor in this orzo salad! The chopped parsley and mint give a refreshing twist to this dish, which can be served equally well as a side or main. Andean Dream's Quinoa Orzo pasta is ideal because its al-dente texture pairs well with the green onions and bell pepper! We have prepared different variations of this salad by adding cashews and/or fresh corn kernels. 

1. Cook orzo according to directions and stir frequently.

2. Place cooked orzo in a large bowl.

3. Add green onions, celery, red bell pepper, parsley, and mint to orzo mixture.

4. In a separate bowl add olive oil, lemon juice, garlic, black pepper and sea salt. Stir well.

5. Stir lemon juice dressing into orzo mixture. Chill and serve.

Ingredients

• 1 box (8 ounces) Andean Dream Quinoa Orzo

• 4 green onions, thinly sliced

• 1/4 cup diced bell pepper

• 2 tablespoons parsley, chopped

• 2 tablespoons mint, chopped

• 1/3 cup extra virgin olive oil

• 1/3 cup fresh lemon juice

• 2 cloves garlic, minced

• 1/4 teaspoon ground black pepper

• 1 teaspoon sea salt or Himalayan salt

 

Spaghetti With Fresh Peas, Garlic, and Tarragon

Chef: Martha Rose Shulman

Preparation: Yields 2 - 4 servings

Bring a large pot of water to a boil and salt generously, keeping in mind that you will be adding 1/2 cup of this water to the finished pasta (but don’t be too generous!). Add spaghetti and set timer for 5 minutes less than the cooking time suggested on package. At the same time, begin warming a pasta bowl.

Meanwhile combine olive oil and sliced garlic in a small skillet or saucepan and heat over medium-low heat until oil begins to bubble around the garlic slices. Watch garlic closely and cook until it just begins to color and smell fragrant. Remove from heat and pour oil and garlic into pasta bowl.

When timer goes off add peas to pasta water. Boil for another 5 minutes. Ladle out 1/2 cup cooking water from pasta and set aside. Drain pasta and peas and toss immediately in the warm pasta bowl with oil and garlic, reserved water from the pasta, herbs, parmesan cheese, and pepper. Serve at once. 

Ingredients

• 1 pound fresh english peas (1 cup shelled)

• 1.5 boxes (3/4 pound) Andean Dream Quinoa Spaghetti

• 1/2 cup freshly grated parmesan cheese

• 1 - 2 garlic cloves or 2 - 3 green garlic cloves, to taste, sliced very thin 

• 2 tablespoons chopped chives

• 2 tablespoons extra virgin olive oil

• 2 tablespoons chopped fresh tarragon

• 2 teaspoons finely chopped or finely grated lemon zest (optional)

• Freshly ground black pepper

• 2 - 3 pinches of salt

 

Pesto Quinoa Pasta

Chef: Masa Ose

Preparation: Yields 2 - 4 servings

1. Sauté garlic and shallots in olive oil over medium heat.

2. Add chili flakes and sauté until the shallots are translucent and the garlic is toasted.

3. De-glaze with white wine and vegetable stock.

4. Add pesto and butter, then reduce to a sauce like consistency.

5. Place cooked pasta into pot of boiling water for 10 seconds, then strain and place into the sauce mixture.

6. Toss the pasta in the sauce and coat with pesto mixture.

7. Season with salt and pepper. Seasoning will be based on the salt in vegetable stock or broth used.

8. Place pasta into bowl and top with burrata cheese and cherry tomatoes.

9. Sprinkle pine nuts on top.

10. Drizzle balsamic reduction on the burrata cheese, and finish with basil chiffonade.

Ingredients

• 1 box (8 ounces) Andean Dream Quinoa Spaghetti

• 5 oz. burrata

• 5 oz. dry white white

• 2 oz. cherry tomatoes

• 2 oz. vegetable stock / broth

• 3 tablespoons basil pesto

• 2 tablespoons olive oil

• 1 tablespoon parmesan cheese

• 1 tablespoon butter, unsalted

• 1 teaspoon balsamic reduction

• 1 teaspoon garlic, minced

• 1 teaspoon shallots, minced

• 1 teaspoon chili flakes

• 1 teaspoon pine nuts

• 1 teaspoon basil, chiffonade

• For taste: kosher salt and black pepper

 

Cherry Crumble Cookies

Chef: Lance Corralez

Preparation: Yields 4 - 6 servings

Preheat oven to 350 degrees. 

In a large bowl, place the cherries, lemon zest, orange juice and honey. Gently mix with a spoon. Add the tapioca flour and gently mix. In a separate bowl add the Andean Dream cookies and melted butter, then mix together. 

Place the cherry mixture in soufflé dishes (4 oz. dishes). Fill about 1 inch from the top then sprinkle about 2 tablespoons of the cookie mixture on top. Bake for 25 minutes then serve. 

Ingredients

• 2 lbs. fresh cherries, pitted and cut in half

• 2 cups (approx. 10 cookies) Andean Dream Coconut quinoa cookies, crumbled

• 1/4 cup fresh orange juice 

• 1/4 cup melted butter

• 1 cup tapioca flour 

• 1 cup honey

• 1 lemon for zest

• 1 tsp. vanilla extract 

For the crust

• 1 ring mold (9 inches), oiled

• 3 cups (approx. 15 cookies) Andean Dream Coconut quinoa cookies, crumbled 

• 1/2 cup of olive oil