Quinoa, Chia and Amaranth

E
FRE
TEN
GLU

Discover our organic products: amaranth, chia and our

complete line of quinoas: white, black, tri-color and red. These
products are tremendously versatile and incredibly delicious,
and are the perfect choice for a healthy diet, due to their
great nutritional benefits. Use them to prepare everything
from breakfast to main dishes, even delicious desserts. Ideal
for a vegetarian diet, they are gluten-free and kosher.
Content
BREAKFAST & BRUNCH
Breakfast Quinoa with Blueberries
Quinoa Sweet Potato Hash & Eggs
Chia Pudding
Amaranth & Oat Granola

SALADS & STARTERS

Vegetable Quinoa Salad with Miso Vinaigrette
Tuna & Quinoa Nicoise Salad
Quinoa Salad
Hearty Quinoa Soup

MAIN DISHES
Herbed Quinoa & Chickpea Pilaf
Quinoa & Black Bean Chili
Herbed Quinoa Pilaf with Pine Nuts
Corn & Quinoa Mini Burgers
Amaranth Chickpeas Falafel

SIDE DISHES
Honey-Jalapeño Quinoa Cheese Muffins
Quinoa & MushroomStuffed Squash with Kale
Quinoa & Brown Rice Stuffing
Crustless Quinoa Quiche

DESSERTS & BEVERAGES

Cucumber-Chia Lemonade
Fruity Chia Popsicles
Chocolate Amaranth Bar
BREAKFAST & BRUNCH
d Amaranth
with Quinoa, Chia an

Breakfast Quinoa
with Blueberries

Quinoa Sweet
Potato Hash & Eggs

Chia
Pudding

Amaranth &
Oat Granola
 breakfast

QUINOA
2 cups 1% milk

ingredients
DE EASY
MA
1 cup GOYA® Organic Quinoa
¼ tsp. salt
¾ cup blueberries
½ cup toasted chopped walnuts, plus 2 tbsp.
with blueberries for serving
¼ cup dark brown sugar
Makes 6 Serving | Prep Time: 5 min. | Total Time: 20 min.
¼ tsp. ground cinnamon

1. Bring milk and 1 cup of water to boil in medium

directions
saucepan over medium-high heat. Stir in
quinoa; return milk to boil. Reduce heat to
medium-low. Cook, stirring occasionally, until
quinoa is tender and milk thickens, 14-18
minutes. Remove quinoa from heat.

2. Stir in ½ cup blueberries, ½ cup chopped

walnuts, brown sugar and cinnamon until
thoroughly combined.

3. Divide quinoa evenly among small serving

bowls; top with remaining blueberries and
walnuts. Serve warm.
 QUINOA
3 tbsp. GOYA ® Extra Virgin Olive Oil, divided

ingredients
DE EASY
MA
2 sweet potatoes (1 ¼ lbs.), cut into ½ inch chunks
1½ cups GOYA® Frozen Cut-leaf Spinach
4 large scallions, chopped
¼ cup sundried tomatoes, chopped
sweet potato hash & eggs 1 tsp. paprika
½ tsp. salt
Makes 4 Servings | Prep Time: 15 min. | Total Time: 25 min.
/8
1
tsp. pepper
1 cup cooked GOYA® Organic Tri-Color Quinoa
4 large eggs

1. Heat 2 tbsp. oil in large heavy skillet over

directions
medium heat. Add sweet potatoes. Cook
covered, stirring occasionally until almost
tender, 10 min.
2. Stir in spinach, scallions, sundried tomatoes,
paprika, salt and pepper. Spread level and
place quinoa on top. Cook covered on medium-
low heat until vegetables are tender, 5 min.
3. Meanwhile, heat 1 tbsp. oil in large skillet over
medium heat. Crack eggs and drop into skillet.
Cover and cook to desired doneness. Serve
over hash.

tips
∫• Can substitute frozen chopped kale for the spinach.
∫• You can cook the egg at your preference, or if you prefer
do not include the egg.
∫• Hash can be made ahead and reheated in nonstick skillet
or microwave.
 CHIA
4 tbsp. GOYA® Organic Chia

ingredients
DE EASY
MA
½ cup GOYA® Instant Oats
2 cups almond milk or milk of your choice
½ tsp. GOYA® Vanilla Extract
1 tsp. GOYA® Honey or GOYA® Organic Agave
pudding
Makes 6 Serving | Prep Time: 5 min. | Total Time: 4 hours-Overnight

1. Whisk together almond milk, organic chia

directions
seeds, instant oats and honey until combined.
2. Cover and place in refrigerator; allow it to set
for 4 hours or overnight.
3. Separate equally and top with fresh fruit or
granola.
 AMARANTH
1 cup GOYA® Organic Amaranth; popped

ingredients
DE EASY
MA
3 cups GOYA® Instant Oats
1 tsp. GOYA® Ground Cinnamon
½ cup unsweetened flaked coconut
1 cup dried cranberries
& oat granola 1 cup pecan; chopped
/3
1
cup maple syrup
Makes 6 Serving | Prep Time: 10 min. | Total Time: 50 min.
¼ cup coconut oil
½ tsp. GOYA® Vanilla Extract

1. Preheat oven to 275 °F. Line two cookie sheets

directions
with parchment paper; set aside.
2. In a bowl; combine amaranth, oats, cinnamon,
coconut, cranberries and pecans. Toss to mix.
3. In a small sauce pan over medium heat;
combine coconut oil, maple syrup and vanilla.
Bring to a boil. Once boiling, remove from the
heat and pour over the granola mixture. Toss
very well so all granola has been coated lightly
in the syrup/oil mixture.
4. Divide the granola amongst the two cookie sheets
and spread out with a spoon. Bake for 35-40 min.
5. Once cool, granola will keep in a sealed
tupperware for up to three weeks.
6. Serving suggestions: serve with greek yogurt or
fresh fruit.
tips How to Make Popped Amaranth
• ∫ Heat a heavy bottom pot over medium heat. (The pan is ready to
go with a drop of water evaporates immediately)
• ∫ Once the pot is heated; add GOYA® Organic Amaranth, 1 tbsp. at
a time. Give the pot a quick shake to spread evenly. Should start
popping within seconds and be finished in 10-15 seconds.
• ∫ Once the popping slows down; in a nearby waiting bowl pour the
puffed amaranth
• ∫ Repeat process until desired amount of amaranth is popped.
• ∫ Cool completely before storing or enjoy right away.
SALADS & STARTERS
with Quinoa

Vegetable Quinoa Salad

with Miso Vinaigrette

Tuna & Quinoa

Nicoise Salad

Quinoa
Salad

Hearty
Quinoa Soup
 vegetable

QUINOA
1 cup GOYA® Organic Tri-Color Quinoa, well rinsed

ingredients
DE EASY
MA
1 cup GOYA® Frozen Peas
3 large carrots, quartered lengthwise (12 oz.)
2 yellow squash, halved lengthwise (12 oz.)
4 tbsp. GOYA® Extra Virgin Olive Oil, divided
salad with miso vinaigrette 1 large bunch scallions
2 tbsp. white miso
Makes 6 Serving | Prep Time: 20 min. |Total Time: 35 min.
2 tbsp. GOYA® Cider Vinegar
/8
1
tsp. cayenne pepper
1 lemon
4 cups baby arugula

1. Preheat grill to medium high. Bring 2 cups

directions
water and 1/2 tsp. salt to boil in medium
saucepan. Add quinoa; simmer covered, 12
min. Stir in peas and cook until both are tender,
5 min. Spread out in shallow bowl to cool.
2. Meanwhile, microwave carrots and 1 tbsp.
water in shallow microwave safe dish for 2
min. Toss carrots and squash with 1 tbsp. oil.
Grill carrots and squash, turning once, just
until tender-crisp, about 7 min. Grill scallions
turning once, just until tender, about 4 min.
Slice vegetables crosswise when cool enough
to handle, keeping scallions separate.
3. Combine miso, vinegar, cayenne, 3 tbsp. oil and
1/4 cup water in small bowl. Grate lemon rind
(1 tsp.) into bowl; juice lemon (2 tbsp.) and add
to bowl. Whisk until blended. Toss quinoa and
scallions with 5 tbsp. of the dressing.
4. Place arugula on platter and mound quinoa
mixture in center. Arrange grilled vegetables
around quinoa. Drizzle vegetables with
remaining dressing.
tuna &

QUINOA
¾ cup GOYA® Organic Black Quinoa, rinsed well

ingredients
½ lb. green beans, cut in half
1 large head Boston lettuce
2 (5 oz.) cans tuna in oil, drained well
1 cup sliced GOYA® Fancy Pimentos
nicoise salad 1 cup GOYA® Large Black Olives, halved
3 ripe tomatoes, cut in wedges
Makes 4 Serving | Prep Time: 15 min. | Total Time: 35 min.
3 tbsp. GOYA® Capers

Tarragon Vinaigrette ingredients:

¼ cup GOYA® Red Wine Vinegar
2 tbsp. Dijon mustard
1
/8 tsp. salt
2 tbsp. chopped fresh tarragon
1
/3 cup GOYA® Extra Virgin Olive Oil

1. Bring large saucepan of lightly salted water

directions
to boil. Add quinoa and cook 15 min. or until
tender. Drain, rinse under cold water and drain
well. Bring large saucepan of lightly salted
water to boil. Add green beans and cook just
until tender, 6 min. Rinse under cold water;
drain well.
2. Arrange lettuce leaves on 4 plates. Top each
with quinoa, tuna, pimentos, olives and tomato
wedges. Scatter with capers. Serve with
Tarragon Vinaigrette.

Tarragon Vinaigrette: Whisk together 1/4 cup red

wine vinegar, 2 tbsp. dijon mustard, 1/8 tsp. salt,
and 2 tbsp. chopped fresh tarragon. Gradually
whisk in 1/3 cup extra virgin olive oil until blended.
 QUINOA
1 packet GOYA® Cubitos Reduced Sodium

ingredients
DE EASY
MA
Chicken Bouillon
1 cup GOYA® Organic Quinoa, rinsed and drained
¼ cup GOYA® Lemon Juice
¼ cup GOYA® Extra Virgin Olive Oil
salad ½ cup finely sliced scallions
1 large tomato, seeded and finely chopped
Makes 12 Serving | Prep Time: 10 min. | Total Time: 30 min.
(about ½ cup)
1 tbsp. GOYA® Sazonador Total
2 GOYA® Green Pickled Jalapeño Peppers
seeded and finely chopped (about 1 tbsp.)
1 tbsp. finely chopped fresh cilantro

1. In medium saucepan over medium-high heat,

directions
bring 4 cups water and chicken bouillon to
boil. Add quinoa. Simmer, stirring occasionally,
until tender, about 10 minutes; strain and cool
completely.
2. In medium bowl, mix together cooled quinoa,
lemon juice, olive oil, scallions, tomatoes,
Sazonador Total, jalapeños and cilantro until
combined.
 hearty

QUINOA
1 tbsp. GOYA® Vegetable Oil

ingredients
DE EASY
MA
½ onion, finely chopped (about 1 cup)
1 green and/or red bell pepper, finely chopped
(about 1 cup)
2 celery stalks, finely chopped (about ¾ cups)
soup 1 medium carrot, finely chopped (about ½ cup)
1 can (8 oz.) GOYA® Tomato Sauce
Makes 4 Serving | Prep Time: 10 min. Total Time: 40 min.
2 tsp. GOYA® Minced Garlic
4 packets GOYA® Salad and Vegetable Seasoning
mixed with 8 cups water
2 medium waxy potatoes (about 1 lb.), peeled
and cut into ½” cubes
1 cup GOYA® Organic Quinoa, rinsed
1 tbsp. finely chopped fresh parsley
GOYA® Adobo All-Purpose Seasoning with
Pepper, to taste

1. Heat oil in 6-qt. pot over medium-high heat.

directions
Add onions, peppers, celery and carrots. Cook,
stirring occasionally, until tender, about 10
minutes. Add tomato sauce and garlic to pot;
cook until fragrant, about 30 seconds more.
2. Pour water mixture into pot; bring to boil.
Stir in potatoes and quinoa. Lower hear to
medium low. Simmer, stirring occasionally,
until potatoes and quinoa are tender, about 15
minutes.
3. Stir parsley into soup. Season soup with Adobo;
divide evenly among serving bowls.
MAIN DISHES
uinoa and Amaranth
with Q

Herbed Quinoa
& Chickpea Pilaf

Quinoa and Black

Bean Chili

Herbed Quinoa Pilaf

with Pine Nuts

Corn & Quinoa

Mini Burgers

Amaranth
Chickpeas Falafel
 herbed

QUINOA
1 tbsp. GOYA® Extra Virgin Olive Oil

ingredients
DE EASY
MA
2 tbsp. GOYA® Recaito
1 cup GOYA® Organic Quinoa
¾ cup orange juice
1 tsp. salt
& chickpea pilaf 1 (15.5 oz.) can GOYA® Chick Peas, rinsed and
drained
Makes 6 Servings | Prep Time: 10 min. | Total Time: 35 min.
½ cup mint leaves, chopped
½ cup parsley leaves, chopped
/3
1
cup toasted hazelnuts or pistachios, chopped

1. Combine oil, recaito, quinoa, orange juice, salt

directions
and 3/4 cup water to boil. Simmer covered over
medium-low heat, until liquid is absorbed and
quinoa is tender, 20 minutes. Stir in chickpeas.
Remove from heat and let stand, covered, for 5
minutes. Stir in mint, parsley and hazelnuts.
 QUINOA
1 cup GOYA® Organic Quinoa

ingredients
DE EASY
MA
1 tbsp. GOYA® Extra Virgin Olive Oil
1 large onion, chopped
1 tbsp. GOYA® Minced Garlic
1 tbsp. chili powder
& black bean chili 1 tbsp. GOYA® Ground Cumin
1 tsp. GOYA® Oregano Leaves
Makes 6 Serving | Prep Time: 20 min. | Total Time: 40 min.
1 can (8 oz.) GOYA® Tomato Sauce
2 cans (15.5 oz. each) GOYA® Low Sodium Black Beans,
drained and rinsed
½ large green pepper, seeded and diced
½ large red pepper, seeded and diced
1 tbsp. GOYA® Chipotle Peppers in Adobo Sauce,
finely chopped
1 can (15.25 oz.) GOYA® Whole Kernel Corn, drained and rinsed
fresh cilantro

1. In a medium pot, bring quinoa, 1½ cups water

directions
and ½ of olive oil to a boil. Reduce heat, cover
and let simmer for 20 minutes, until water is
absorbed and quinoa is tender. Set aside.
2. Meanwhile, in a large pot, heat remaining olive
oil on medium-high heat. Add onion and garlic,
and cook until translucent, about 5 minutes.
Add chili powder, cumin and oregano, and stir
for about 1 minute. Stir in tomato sauce, black
beans, green and red peppers, chipotle peppers
and 1 cup water. Bring to a boil; then reduce
heat, cover and simmer for 20 minutes.
3. After 20 minutes, stir in reserved quinoa and
corn. Cook for another 5 minutes. Serve and top
with fresh cilantro sprigs.
 herbed

QUINOA
2 tbsp. GOYA® Extra Virgin Olive Oil, divided

ingredients
DE EASY
MA
2 tsp. GOYA® Minced Garlic, or 1 clove garlic,
finely chopped
1 cup GOYA® Organic Quinoa
1 packet GOYA® Cubitos Chicken Bouillon mixed
pilaf with pine nuts with 1½ cups water
¼ cup thinly sliced fresh basil
Makes 4 Servings | Prep Time: 10 min. |Total Time: 30 min.
¼ cup finely chopped fresh parsley
¼ cup toasted pine nuts
2 scallions, thinly sliced
1 tsp. GOYA® Lemon Juice

1. Heat 1 tbsp. oil in medium saucepan over

directions
medium-high heat. Add garlic; cook, stirring
occasionally until light golden brown, about
30 seconds. Add quinoa, stirring until coated
in oil and slightly toasted, about 2 minutes.
Pour chicken bouillon-water mixture into
pot; bring to boil. Reduce heat to medium
low. Simmer, covered, until water is absorbed
and quinoa is tender, 14-18 minutes; remove
from heat.
2. Stir basil, parsley, toasted pine nuts,
scallions, remaining olive oil and lemon juice
into quinoa until thoroughly combined. Serve
warm.
 corn &

QUINOA
¾ cup GOYA® Organic Red Quinoa, rinsed

ingredients
DE EASY
MA
1 cup GOYA® Frozen Kernel Corn, thawed
1 cup parsley leaves, chopped
/3
2 large scallions, finely chopped
1 tbsp. fresh thyme, chopped
mini burgers 1½ tsp. GOYA® Adobo Light with Pepper
1 (15.5 oz.) can GOYA® Low Sodium Chick
Makes 12 Sliders | Prep Time: 20 min. |Total Time: 35 min.
Peas, drained well
1 lemon
½ cup breadcrumbs, plus 3/4 cup for coating
3 tbsp. GOYA® Extra Virgin Olive Oil
12 slider buns
lettuce, tomato and red onion, for topping
GOYA® Ancho Salsita, optional
ketchup, optional

1. Bring 1 ¼ cups water to a boil in a small

directions
saucepan. Stir in quinoa. Cook covered over
low heat for 15 min. Stir in corn; cook until
quinoa and corn are tender, 5 min. more. Stir in
parsley, scallion, thyme and Adobo seasoning.
Remove from heat.
2. Mash chickpeas in large bowl with potato
masher or fork. Grate and juice lemon into
bowl. Stir in 1/2 cup breadcrumbs and quinoa
mixture until combined. Form into twelve
3-inch diameter patties (1/3 cup each).
Dredge in remaining breadcrumbs to coat.
3. Heat 1 ½ tbsp. oil in a large heavy skillet over
medium heat. Cook 6 patties until golden
brown, about 3 min. per side. Repeat. Serve on
slider buns with lettuce, tomato and onion.
4. Mix together equal parts of GOYA® Ancho
Salsita and ketchup to use as a topping.
 AMARANTH
½ cup GOYA® Organic Amaranth, uncooked

ingredients
DE EASY
MA
1 can (15.5 oz.) GOYA® Chick Peas, drained
1 shallot, diced
½ cup parsley, chopped
1 tbsp. GOYA® Sazonador Total
chickpeas falafel ¼ cup GOYA® Olive Oil and more for frying
juice of 1 lemon
Makes 24 Cakes | Prep Time: 10 min. | Total Time: 45 min.
arugula or spinach leaves, optional
sliced radishes, optional

1. Combine the amaranth with 1 cup water and

directions
a pinch of salt in a saucepan. Bring to a boil,
immediately lower the heat cover the pot and
cook until very soft and most of the water
absorbed, about 20 min.
2. In a bowl, mashed chickpeas with a potato
masher. Once mashed, add shallots, parsley,
Sazonador Total, lemon juice and cooked
amaranth. Combine.
3. Once combined, add the olive oil and mixed well.
4. Set a large heavy pan over medium-high heat
and once it’s hot, reduce the temperature just
above medium, add a generous amount of
olive oil to make sure the bottom of the pan is
covered. Drop about a tbsp. of the mixture into
the pan with a bit of space in between each.
Press each spoonful down with the back of the
spoon or with a spatula, to form a sort of thick
pancake. Cook until browned and crisp, about
3 min. per side. Once cooked, keep on a warm
plate while cooking the rest.
5. To serve, place falafels on bed of arugula and
sliced radishes. Serve immediately.
SIDE DISHES
with Quinoa

Honey-Jalapeño
Quinoa Cheese Muffins

Quinoa & Mushroom

Stuffed Squash with Kale

Quinoa & Brown

Rice Stuffing

Crustless
Quinoa Quiche
 honey-jalapeño

QUINOA
1¼ cups GOYA® Fine Yellow Cornmeal

ingredients
DE EASY
MA
½ cup all-purpose flour
2 tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
HOLIDAY
cheese muffins ¼ cup GOYA® Olive Oil
½ cup low fat buttermilk
Makes 12 Muffins | Prep Time: 15 min. | Total Time: 35 min.
3 tbsp. GOYA® Honey
2 large eggs
¾ cup cooked GOYA® Organic Black Quinoa, well
drained and cooled
/3
1
cup GOYA® Manzanilla Olives Stuffed with
Minced Pimentos, thinly sliced
/3
1 cup GOYA® Jalapeño Nacho Slices, chopped,
plus 12 whole slices
1¼ cups shredded extra sharp cheddar cheese

1. Preheat oven to 375 °F. Coat 12 cup muffin pan

directions
with nonstick spray. Stir together cornmeal,
flour, baking powder, baking soda and salt in
large bowl. Whisk together oil, buttermilk,
honey and eggs until blended. Stir in quinoa,
olives and chopped 1/3 cup jalapeños.
2. Add to flour mixture with 3/4 cup cheese. Stir
together just until combined (do not over mix.)
Spoon batter into muffin cups. Top each with 1
jalapeño slice and remaining cheese.
3. Bake until a toothpick inserted in center comes
out clean, about 16 minutes. Cool in pan on
wire rack for 5 minutes. Remove from pan and
serve warm or room temperature.

tips
Serve as a side with soup, salad or a main course.
 QUINOA
1 kabocha squash, about 3 lbs.

ingredients
DE EASY
MA
3 tbsp. GOYA® Extra Virgin Olive Oil, divided
½ tsp. salt, divided
/8 tsp. pepper
1

½ cup GOYA® Brown Rice

HOLIDAY
& mushroom stuffed squash with kale 1 bunch scallions, sliced and white and greens separated
½ cup GOYA® Organic Red Quinoa, rinsed well
Makes 4 Servings | Prep Time: 25 min. | Total Time: 50 min.
2 cup coarsely chopped mushrooms
2 cups chopped frozen baby kale
1 tbsp. GOYA® Sazonador Total
1 tbsp. chopped fresh rosemary
½ cup dried cranberries
1½ cups shredded Manchego cheese, divided

1. Preheat oven to 400 °F. Place 1/4 cup water in

directions
2-quart baking dish. Cut squash in half through the
stem; scrape out seeds. Cut each half into 2 wedges.
Brush flesh with 1 tbsp. oil. Arrange cut side up in
dish and season with 1/4 tsp. salt and pepper. Cover
with foil. Bake until fork tender, about 20 min.
2. Meanwhile, combine rice, white sliced scallions, 1/4
tsp. salt and 1-1/4 cups water in medium saucepan.
Simmer covered, 10 min. Stir in quinoa and
mushrooms; return to simmer and cook 10 min. Stir
in kale, Sazonador total, rosemary and cranberries.
Simmer until grains are tender, about 8 min. Stir in
scallion greens, then 1cup of cheese. Spoon into
squash hollows; sprinkle remaining cheese on top.
3. Bake uncovered until cheese is melted and
heated through, 10 min.

tips
∫• Cut each wedge in half and use as a side dish.
∫• Use your favorite squash or steamed pepper halves in
place of the kabocha.
 QUINOA
1 cup dry GOYA® Organic Quinoa

ingredients
DE EASY
MA
1 cup dry GOYA® Brown Rice
½ cup pine nuts
3 tbsp. GOYA® Extra Virgin Olive Oil
½ large onion, finely chopped (about ¾ cup)
HOLIDAY
& brown rice stuffing 1 medium carrot, peeled and finely chopped
1 celery stalk, finely chopped
Makes 8 Servings | Prep Time: 15 min. | Total Time: 1 hr. 15 min.
1 tbsp. GOYA® Minced Garlic
1 tsp. dried oregano
1 tsp. dried sage
1 medium tart apple (like Granny Smith),
cored and chopped
½ bunch kale, stems removed and chopped
(about 4 cups packed)
GOYA® Adobo All-Purpose Seasoning with
Pepper, to taste
1 cup sweetened dried cranberries
½ cup vegetable stock

1. Prepare quinoa and brown rice separately according to

directions
package directions; transfer to large bowl and set aside.
2. Meanwhile, heat oven to 350 °F. Heat large skillet over
medium-high heat. Add pine nuts. Cook, stirring often, until
nuts are lightly toasted and fragrant, about 3 minutes;
transfer to plate and set aside. Heat olive oil in same pan over
medium-high heat. Add onions, carrot, celery, garlic, oregano
and sage. Cook, stirring occasionally, until vegetables are
tender, about 8 minutes. Add apple and cook, stirring, until
beginning to soften, about 3 minutes. Add kale, tossing with
tongs until kale wilts, about 3 minutes; Season with Adobo.
3. Transfer vegetable mixture to bowl with reserved cooked
rice and quinoa. Stir in reserved pine nuts, sweetened dried
cranberries and vegetable stock; season with Adobo. Mix well
to combine.
4. Transfer quinoa mixture to greased 9”x13” or other 3-qt.
baking dish. Bake uncovered until warmed through and
crusty around edges, about 30 minutes. Serve.
 crustless

QUINOA
1 tbsp. GOYA® Extra Virgin Olive Oil, divided

ingredients
DE EASY
MA
1 medium yellow onion, thinly sliced
(about ½ cups)
2 tsp. GOYA® Minced Garlic, or 1 clove garlic,
finely chopped
quiche 1 package (1 lb.) frozen GOYA® Chopped
Spinach, thawed and drained
Makes 12 Servings | Prep Time: 5 min. | Total Time: 35 min.
2 cups cooked and cooled GOYA® Organic
Quinoa
¼ cup low-fat cream cheese, at room
temperature
8 large eggs, lightly beaten
1 cup shredded reduced-fat cheddar cheese
½ tsp. GOYA® Adobo All-Purpose Seasoning
with Pepper

1. Heat oven to 400 °F. Heat 1½ tsp. oil in 10” oven-proof,

directions
non-stick skillet over medium heat. Add onions and
garlic. Cook, stirring occasionally, until onions are soft
and translucent, about 10 minutes; transfer to medium
bowl. Wipe out pan and set aside.
2. Add spinach, quinoa and cream cheese to bowl with
onion mixture, stirring until ingredients are well
distributed. In separate medium bowl, using fork,
whisk together eggs, cheddar cheese and Adobo. Pour
egg mixture over quinoa mixture; stir until thoroughly
combined.
3. Heat remaining oil in same skillet over medium heat.
Pour quinoa mixture into skillet, pressing with spatula
into an even layer. Cook until bottom of quinoa is golden
brown. Transfer skillet to oven. Cook until quiche is
cooked through (thin knife inserted into center of quiche
comes out clean) and top of quinoa is light golden brown,
15-20 minutes.
4. Carefully invert quiche onto serving dish; cut into
wedges. Serve warm or at room temperature.
DESSERTS & BEVERAGESth
with Chia and Amaran

Cucumber
Chia Lemonade

Fruity Chia
Popsicles

Chocolate
Amaranth Bar
 cucumber

CHIA
3 cups cucumbers peeled and chopped

ingredients
DE EASY
MA
2 tbsp. GOYA® Organic Agave
3 tbsp. GOYA® Organic Chia
juice of 3 limes

lemonade
Makes 6 Servings | Prep Time: 10 min. |Total Time: 10 min.

1. In a blender, combine cucumbers and 2 cups

directions
of water. Blend until smooth. Using a fine mesh
strainer, strain mixture.
2. In a large pitcher, combine strained cucumber
water, lime juice, remaining 4 cups of water
and agave. Add organic chia seeds. Stir well to
combine and allow standing for about 10 min.
or until organic chia seeds expand.
3. Serve in a tall glass over ice.

tips
∫
• For extra sweetness add another tablespoon of
GOYA® Organic Agave.
 fruity

CHIA
1 pack GOYA® Frozen Mango Fruit Pulp; thawed

ingredients
DE EASY
MA
1 tbsp. GOYA® Organic Chia
1 cup GOYA® Frozen Whole Strawberries,
sliced or diced
GOYA® Organic Agave, optional
popsicles
Makes 8 Popsicles | Prep Time: 5 min. | Total Time: 3 hrs.

1. In a bowl, combine mango fruit pulp, ½ cup

directions
water, chia organic seeds and strawberries.
2. Place mixture in Popsicle molds.
3. Place in freezer for 3 hours or until thoroughly
frozen.
4. When ready to serve run the mold under warm
water to loosen the Popsicle. Enjoy!

tips
∫
• For a sweeter popsicle add a 1 teaspoon of GOYA® Organic Agave.
 chocolate

AMARANTH
1 (4.4oz) bar Antiu Xixona Dark Chocolate

ingredients
DE EASY
MA
2 cups GOYA® Organic Amaranth; popped

HOLIDAY

bar 1. In a double boiler, melt the chocolate.

Makes 16 Pieces | Prep Time: 10 min. | Total Time: 1 hr. 15 min.
2. Stir chocolate so it is completely smooth
and then pour ½ of the amaranth into the

directions
chocolate, stir to incorporate then add the rest.
3. Once incorporated and fully coated in
chocolate, set aside.
4. Line an 8x10 sheet pan with parchment; add
the amaranth to the pan; using a second piece
of parchment press down on the mixture so it
become even. It should be about a ½ inch deep.
5. Allow the mixture to set for about 10min, then
using a sharp knife cut the bars in desired
proportions. Separate the bars a little so that
they don’t stick together.
6. Allow to set and dry completely, at least one hour.
7. Store in an airtight container for up to one week.

tips How to Make Puffed Amaranth

∫• Heat a heavy bottom pot over medium heat. (The pan is ready to
go with a drop of water evaporates immediately)
∫• Once the pot is heated; add GOYA® Organic Amaranth, 1 tbsp. at
a time. Give the pot a quick shake to spread evenly. Should start
popping within seconds and be finished in 10-15 seconds.
∫• Once the popping slows down; in a nearby waiting bowl pour the
puffed amaranth
∫• Repeat process until desired amount of amaranth is popped.
∫• Cool completely before storing or enjoy right away.