Quinoa bites with Alioli (Bocados de Quinoa con Alioli)

2 cups _12 oz _ 340 g cooked quinoa
4 large eggs
1/3 cup_5 oz  _15 g fresh chives
1 white onion
1/3 cup _ 5 oz _ 15 g grated Manchego cheese 
3 cloves garlic
1/2 cup _ 1.75 oz  _ 50 g white bread crumbs
1/2 cup _ 1.75 oz  _ 50 g grated roasted almonds
water
olive oil 
salt

Mix in a bowl the boiled quinoa, eggs, and salt to taste, stir until getting an homogeneus dough.

Chop the chives, onion, and garlic and add it to the mixture. Keep stirring and add the grated Manchego cheese and the grated roasted almonds. Then add the bread crumbs and stir. Set aside for a few minutes so the crumbs can take some of the juices.

(at this point you can add some more breadcrumbs is the mixture is too moisturized, or some water it is too dry. Just to taste) 

How to cook quinoa

2 cups _ 12 oz _ 340 gr of Quinoa
3 cups _ 700 ml of water
half teaspoon of salt

Place all the ingredients in a mediums size saucepan. Bring to a boil and cover. Then decrease the heat and simmer for 25 - 30 minutes, until the quinoa is soft. It will be ready when you see the small quinoa curlicues.



Tips_ If you want to add an extraflavour place a small bay leaf while cooking the quinoa. 

Quinoa Salad

1 cup quinoa
2 cup water
2 large leaves of kale
2 cup cranberries
2 TBS extra-virgin olive oil
1 tsp honey
2 TBS orange zest, grated
6 medium oranges
1/4 cup mixed nuts
1/4 cup pomegranate arils
1/4 cup mint, fresh, chopped





Rinse quinoa with water. Bring to boil with 2 cups of the water and add rinsed quinoa and return to boil. Cover the pot, reduce heat to low and continue cooking until the water is gone and quinoa is cooked, about 12-15 minutes.

Wash and break the kale leaves from the stalk, and trim away the tough centre stalk. Wash, then shred or chop.