Andean Dream Recipes

Spicy Spaghetti with Baby Kale, Tomatoes and Mushrooms

Ingredients

• 1 package (8 oz.) Andean Dream Organic Quinoa Spaghetti
• 2 tablespoons butter*
• 2 tablespoons extra virgin olive oil
• 1 cup halved, small, white button mushrooms
• 1 package (5 oz.) fresh baby kale
• ¾ cup halved red cherry tomatoes
• ¾ cup halved yellow cherry tomatoes
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• ½ teaspoon finely shredded lemon rind
• ½ teaspoon sea salt
• ¼ teaspoon crushed red pepper flakes

Preparation

Prepare spaghetti according to package directions. Drain spaghetti, do not rinse. Meanwhile melt butter and olive oil in a large skillet over medium heat; add mushrooms, sauté 3 minutes. Add garlic, sauté 1 minute; add kale and tomatoes, sauté until kale wilts and tomatoes are slightly soft. Combine spaghetti and vegetables in a large bowl. Add lemon juice, lemon rind, salt and crushed red pepper; toss to coat. 4 servings.

* Plant based butter may be substituted.

Fusilli with Oven Roasted Broccolini and Campari Tomatoes

Ingredients

• 1 package (8 oz.) Andean Dream Organic Quinoa Fusilli Pasta
• 2 cups halved Campari tomatoes
• 3 tablespoons olive oil, divided
• 6 large or 8 medium cloves garlic
• Sea salt and freshly ground pepper
• ½ pound broccolini, cut diagonally into 1½ inch pieces
• 1 cup vegetable broth
• 4 teaspoons cornstarch
• 1 teaspoon Italian seasoning
• 1/3 cup heavy cream*
• 2 tablespoons toasted pine nuts

Preparation

Preheat oven to 425°. Line a large baking sheet with shallow sides with nonstick foil. Arrange tomatoes, cut side up in a single layer on one side of pan; drizzle with 1½ tablespoons oil, sprinkle lightly with salt and pepper. Place garlic cloves in one corner of the pan; drizzle with ½ tablespoon oil. Roast tomatoes and garlic 25 minutes. Toss broccolini with remaining oil in a medium bowl; add to open area of pan, continue roasting 15 minutes. Meanwhile, prepare pasta according to package directions. Reserve ½ cup cooking water; drain pasta, do not rinse. Pour broth into a small saucepan, whisk in cornstarch and Italian seasoning. Bring to a boil, stirring over medium heat until thickened; keep warm over very low heat. Remove garlic cloves from pan to a small board; mash with fork until smooth. Whisk cream and mashed garlic into broth; heat through. Combine pasta, and sauce in a large bowl, toss gently to coat. Gently fold in vegetables. Gradually stir in a little reserved pasta cooking water to desired sauce consistency. Season with additional salt and pepper to taste. Sprinkle with pine nuts. 4 servings.

* Plant based heavy cream may be substituted.

Turmeric Penne and Tri-Color Peppers in Fajita Sauce

Ingredients

• 1 package (8 oz.) Andean Dream Organic Penne Pasta with Turmeric
• ¾ cup green bell pepper strips
• ¾ cup red bell pepper strips
• ¾ cup yellow bell pepper strips
• ½ cup onion wedges
• 3 tablespoons avocado oil, divided
• 1 large, canned chipotle pepper
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon sea salt
• 2 tablespoons chopped cilantro

Preparation

Prepare pasta according to package directions. Reserve ¼ cup cooking water; drain pasta, do not rinse. Meanwhile, place 2 tablespoons oil in a large skillet, add peppers and onion, sauté until just soft. Combine pasta and vegetables in a large bowl. Place reserved cooking water, remaining oil, chipotle pepper, lime juice, garlic, chili powder, cumin and salt in small food blender or in a deep bowl using an immersion blender; process until smooth. Add sauce to pasta and vegetables, toss to coat. Serve sprinkled with cilantro. 4 servings.

Turmeric Spaghetti and Spinach in Coconut Sauce

Ingredients

• 1 package (8 oz.) Andean Dream Organic Spaghetti with Turmeric
• 1 tablespoon vegetable oil
• 1 cup thin red bell pepper strips
• 1 package (5 oz.) fresh baby spinach
• 1 teaspoon chili infused oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons mild, yellow curry powder
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon sea salt
• 1 cup unsweetened coconut milk
• 1 teaspoon cornstarch

Preparation

Prepare spaghetti according to package directions. Meanwhile, place vegetable oil in a large skillet over medium high heat; add pepper strips, sauté until soft. Add spinach and sauté just until wilted. Combine pasta and vegetables in a large bowl. Place chili infused oil in skillet over medium heat, add garlic, sauté 1 minute. Add ginger, curry powder, pepper flakes and salt, sauté 1 minute. Combine coconut milk and cornstarch, stir into spices in skillet, cook until thickened. Add coconut sauce to pasta and vegetables, toss to coat. 4 servings

Macaroni with Roasted Asparagus and Shitake Mushrooms

Ingredients

• 1 box (8 oz.) Andean Dream Organic Quinoa Macaroni Pasta
• 12 ounces fresh asparagus, trimmed, cut into 2-inch lengths
• 8 ounces fresh shitake mushrooms, stems removed, caps sliced ¼-inch thick
• ¾ cup slivered red bell pepper
• 2 tablespoons olive oil
• 1 glove garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup plain yogurt*
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped fresh dill
• ¼ cup toasted pine nuts

Preparation

Preheat oven to 400°. In a large bowl combine asparagus, mushrooms, red pepper, olive oil, garlic, salt and pepper, toss to coat; spread on a large rimmed baking sheet. Roast vegetables 15 to 18 minutes or until tender. Meanwhile, prepare pasta according to package directions. Reserve ½ cup cooking water; drain pasta, do not rinse. Combine pasta and roasted vegetables in a large bowl. Combine yogurt, lemon juice, and dill, add to pasta and vegetables, toss to coat. Gradually stir in a little reserved pasta cooking water to desired sauce consistency. Serve sprinkled with toasted pine nuts. 4 servings.

* Plant based yogurt may be substituted.

Elbow Macaroni with Mexican Street Corn

Ingredients

• 1 package (8 oz.) Andean Dream Organic Elbow Macaroni
• 1 cup frozen corn kernels, thawed, drained
• 1 tablespoon vegetable or light olive oil
• 2 medium plum tomatoes, seeded, diced
• ½ cup mayonnaise*
• 2 tablespoon fresh lime juice
• ½ teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon onion powder
• Pinch cayenne pepper
• 1/3 cup crumbled Cotijo cheese**
• 2 tablespoons chopped cilantro

Preparation

Prepare macaroni according to package directions; drain, do not rinse. Meanwhile, place oil in a large skillet over medium high heat. Add corn and sauté until charred. Add tomatoes, sauté 1 to 2 minutes, just until warm. Combine macaroni, corn and tomatoes in a large bowl. Combine mayonnaise, lime juice, chili powder, salt, onion powder and cayenne in a small bowl; add to macaroni and toss to coat. Sprinkle in cheese and cilantro. 4 servings.

* Plant based mayonnaise may be substituted.
** Plant based cheese may be substituted.

Linguine Caprese

Ingredients

• 1 package (8 oz.) Andean Dream Organic Quinoa Linguine Pasta
• ¼ cup extra virgin olive oil
• 3 cloves garlic, minced
• 1 package (10 oz.) grape tomatoes, quartered
• ½ teaspoon salt
• 1 cup pearl or cherry size fresh mozzarella balls*
• 1 tablespoon white balsamic vinegar
• ½ cup fresh basil leaves

Preparation

Prepare linguine pasta according to package directions. Reserve 2/3 cup pasta cooking water; drain pasta, do not rinse. Place oil in a large skillet over medium heat. Add garlic, sauté 1 minute. Add tomatoes, sauté just until warm. Add pasta, 1/3 cup reserved pasta cooking water and salt to skillet, toss with tomatoes and garlic, add remaining cooking water if desired. Remove from heat; add mozzarella and white balsamic vinegar, toss to combine. Top each serving with basil leaves, gently tearing larger leaves into smaller pieces, if desired. 4 servings.

*Plant based mozzarella may be substituted.

Orzo with Spicy Vegetables

Ingredients

• 8 oz Andean Dream Orzo Pasta (cooked as per instructions on box)
• Reserve a couple of cups of cooking water.
• 1 tsp Vegetable Oil
• 1 Tbsp Green onion tops, sliced.
• 1 tsp Garlic
• 1 tsp Ginger
• ¼ cup Turnip, peeled and ¼ inch diced
• ¼ cup Carrot, peeled and ¼ inch diced
• 1/8 tsp red chili flakes
• 1/8 tsp ground coriander
• ¼ Cup zucchini ½ inch diced
• ¼ cup red bell pepper, ½ inch diced
• ¼ tsp salt and pepper
• Fresh cilantro leaves, as needed.

Preparation

1. Cook pasta as directed. Set aside. Save out cooking water for later use.
2. Heat olive oil to medium heat and sauté the carrots, turnips, red chili flakes and coriander until cooked.
3. Toss in the garlic, ginger, and green onions until fragrant. Add in the red pepper to make sure it is cooked.
4. Add the zucchini to heat. (Do not let the zucchini get mushy)
5. Add the pasta water and bring to a boil. Season with salt and pepper.
6. Toss in the pasta and garnish with fresh cilantro leaves.
7. Serve immediately.

Shell Pasta with Nicoise Style Vegetables

Ingredients

• 8 oz Andean Dream Shell Pasta, cooked as per instructions on box.
  Reserve a couple of cups of cooking water.
• 6 oz small mini potatoes (red, Yukon or assorted) cut in half moons.
• ¼ tsp chopped fresh rosemary
• ½ c green beans, blanched
• ½ c small cherry tomatoes, cut in half
• 1 tsp extra virgin olive oil
• ¼ tsp salt and fresh ground black pepper
• 1 tsp olive oil
• 1 tsp garlic, sliced.
• 1 Tbsp shallot rings
• 5 whole nicoise olives, cut in half.
• ¼ tsp salt and fresh ground black pepper
• 1 tsp extra virgin olive oil
• 1 tsp capers
• 1 rosemary sprig

Preparation

1. Cook pasta as directed.  Set it aside.  Save out cooking water for later use.
2. In a separate baking dish, toss potatoes in olive oil, rosemary and season with salt and pepper. 
3. Roast in a hot oven until cooked and has color. (A small toaster oven or air fryer works well.) When potatoes are cooked, toss in the green beans to coat in oil.  Toss in the tomatoes. Set it aside.
4. Heat a large skillet to medium heat and add in the garlic, toss until fragrant.  Toss in the shallot, just to heat.  Add in the olives and capers.
5. Add a cup of the reserved cooking water, bring to a boil to make a sauce.
6. Toss in the pasta, extra virgin olive oil and the roasted potato, bean, and tomato mixture.
7. Season to taste with salt and pepper, and garnish with rosemary sprig. 
8. Serve immediately.

Orzo Salad

Preparation

Love the burst of lemon flavor in this orzo salad. The chopped parsley and mint give a refreshing twist to this delicious salad. Can be served as a side or main dish. Andean Dream's Quinoa Orzo pasta is ideal because it's al dente texture works great with the green onions and bell pepper! We have done different variations of this salad by adding cashews and/or fresh corn kernels. Yield: 2-4 servings.

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

Andean Pasta Salad

Quinoa pasta mixed with bright colored vegetables, flavored with lime and garlic.  A tasty dish that will satisfy your taste buds and leave you wanting more.

Preparation

1. Cook pasta according to directions.  Drain.
2. Combine olive oil, shitake mushrooms, garlic, shallot, salt and pepper in a mixing bowl.  Mix until incorporated.
3. Heat oven to 350 degrees.  Place the mushroom mixture on a cookie sheet for approximately 15 minutes, until golden brown.  Once cooked, let cool.  (Note:  Be careful not to over cook mushrooms.  They will lose the flavor profile)
4. In a separate bowl, mix parsley, red peppers, yellow peppers.
5. Incorporate mushroom mixture with pepper mixture, add salt and pepper.
6. Add cooked pasta and mix toughly.
7. Toss truffle oil and lime juice evenly and mix all ingredients making sure all ingredients are well incorporated.
8. Let the pasta salad sit at room temperature for 10-15 minutes for oil and lime juice to penetrate the pasta.
9. Place 12 oz of Andean Pasta Salad into a pasta bowl, mounted to the center of the plate.
10. Sprinkle zesty lime and parmesan cheese around the pasta.  Garnish if desired.

Ingredients

Attributes

Flavor:  Rich lime garlic flavor
Appearance: Bright colors, fresh, tasty appearance
Temperature:  38-41 degrees
Texture: Firm, creamy

Spaghetti with Fresh Peas, Garlic and Tarragon

Preparation

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 (so don’t be too generous). Add spaghetti and set timer for 5 minutes less than the cooking time suggested on package. Warm a pastabowl.

Meanwhile combine olive oil and sliced garlic in 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, and pepper. Serve at once.

Ingredients

Pesto Quinoa Pasta

Preparation

1. Saute garlic, shallots in olive oil over medium heat
2. Add chili flakes and saute until the shallots are translucent and the garlic is toasted
3. Deglaze 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 the pine nuts on the pasta
10. Drizzle balsamic reduction on the burrata cheese and finish with basil chiffonade

Ingredients

Spiral Tomato Basil Pasta

Preparation

Love eating this pasta salad alone or on top of a fresh garden salad. This refreshing salad can last up to a week in the refrigerator.

1. Cook pasta according to directions. Rinse with cold water and set aside in large bowl.
2. Add bell pepper, tomatoes, green onions, olives and basil to pasta and stir gently.
3. In small bowl stir or whisk olive oil, vinegar, sea salt, oregano, black pepper and garlic
4. Stir dressing into pasta and mix well. Chill & Serve

Yield

6 servings

Ingredients

We love tossing this pasta salad with fresh pine nuts or cashews.

Summer Bean Macaroni Salad

Preparation

To Assemble Salad: In a large mixing bowl add cooked and cooled macaroni, the shelled snap peas, sliced dragon beans, capers, and carrots. Next add the dressing then toss until everything is evenly distributed.

Plating: Put 1 1/2 Tbsp of the pea purée on a plate then spoon about 1 cup of the macaroni salad on top. Garnish with fresh lemon zest.

Ingredients

Dressing

Pea shell purée

• reserved snap pea shells, blanched
• lemon juice
• pinch of salt
• tarragon
• Enough water to get everything going in the blender
• Blend until smooth. Use your judgement on this purée. It's very easy to make this delicious!

Cherry Crumble Cookies

Preparation

Preheat oven to 350 degrees.

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

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.

Ingredients

For the crust

• Oil a 9 in. ring mold
• 3 cups of Andean Dream Coconut quinoa cookies, crumbled (Approximately 15 cookies)
• 1/2 cup of olive oil