{"id":2584,"date":"2017-09-14T20:32:51","date_gmt":"2017-09-14T18:32:51","guid":{"rendered":"https:\/\/holavegan.theblogpress.com\/?post_type=recipe&p=2584"},"modified":"2026-04-12T18:11:10","modified_gmt":"2026-04-12T21:11:10","slug":"milanesas-de-quinoa","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/milanesas-de-quinoa\/","title":{"rendered":"Milanesas de qu\u00ednoa"},"content":{"rendered":"

\"\"<\/p>\n

Las llam\u00e9 de qu\u00ednoa porque llevan qu\u00ednoa, pero deber\u00edan llamarse<\/p>\n

Milanesas de sobras…<\/h5>\n

Pero bueno, lo que m\u00e1s ten\u00eda de entre las sobras era la qu\u00ednoa. Se me ocurri\u00f3 hacerlas para probar que se pueden hacer milanesas y hamburguesas de lo que sea, solo hay que tener en cuenta algo importante y es usar un ingrediente que unifique la preparaci\u00f3n y arme como una “masa” y ac\u00e1 vienen varias ideas:<\/p>\n

Estos son los tips para que nunca m\u00e1s se te desarmen las milanesas, hamburguesas y alb\u00f3ndigas<\/h5>\n

Se trata de agregar a la preparaci\u00f3n de la “masa” uno de los ingredientes de la lista que sigue, para que quede unida, moldeable y no se desarme.<\/p>\n

    \n
  1. Semillas de lino molidas<\/strong> (es lo que us\u00e9 para estas milanesas, no hace falta hidratarlas, porque est\u00e1n molidas y en contacto con un ingrediente h\u00famedo se activar\u00e1n y funcionar\u00e1n como pegamento)<\/li>\n
  2. Harina de garbanzos<\/strong> (la utilizo mucho en el falafel, cuando la mezcla de todos los ingredientes me queda medio despegada)<\/li>\n
  3. Harina de arroz<\/strong> (tambi\u00e9n sirve como unificador en las pastas de vegetales y legumbres, para poder armar milanesas, hamburguesas o alb\u00f3ndigas)<\/li>\n
  4. Harina de avena<\/strong> (simplemente avena procesada hasta polvo, te une lo que quieras, ojo que esta opci\u00f3n tiene gluten)<\/li>\n
  5. Gluten de trigo \/ harina de trigo<\/strong> (lo mismo que la anterior, tiene gluten, pero unas cucharaditas de esta harina a la mezcla que est\u00e9s haciendo y se te une en segundos)<\/li>\n
  6. Lecitina de soja en polvo<\/strong> (se aplica de la misma forma, vas agregando cucharaditas y comprobando el estado de la pasta\/masa y se trabaja con las manos hasta integrar)<\/li>\n<\/ol>\n

    \"\"<\/p>\n

    Super milangas!<\/h5>\n

    Volviendo a estas milas, ten\u00eda un poco de qu\u00ednoa ya cocida que me sobr\u00f3 de otra preparaci\u00f3n. Yo siempre siempre, cocino la qu\u00ednoa en agua sin sal, porque si me sobra, la puedo usar tanto para recetas dulces como saladas. En este caso era qu\u00ednoa roja, pero es lo mismo si tienen la com\u00fan.
    \nEn un rinc\u00f3n de mi heladera hab\u00eda un pedacito de tofu ahumado. Pa’dentro, lo met\u00ed tambi\u00e9n, esto le aport\u00f3 a las milanesas textura y sabor. Pueden usar tofu com\u00fan, es mejor si est\u00e1 prensado (se deja unas horitas bajo peso para que pierda agua)<\/p>\n

    Ac\u00e1 es donde cada uno decide qu\u00e9 otra cosa poner, quiz\u00e1s ten\u00e9s alg\u00fan vegetal cocido por ah\u00ed que haya sobrado, o pod\u00e9s poner hierbas frescas o secas, lo dejo a la imaginaci\u00f3n de cada uno, porque en esta secci\u00f3n no pongo recetas, pongo ideas. Y qu\u00e9 va bien para la base de una Milanesa-Hamburguesa-Alb\u00f3ndiga? (lo podr\u00eda abreviar llam\u00e1ndolas MHA)<\/p>\n

      \n
    1. Legumbres (lentejas, porotos, garbanzos, lupines)<\/li>\n
    2. Hongos frescos o secos<\/li>\n
    3. Seit\u00e1n, tempeh, fain\u00e1<\/li>\n
    4. Arroz, qu\u00ednoa, trigo burgol, amaranto, mijo, trigo perlado<\/li>\n
    5. Vegetales crudos o cocidos (zanahoria, br\u00f3coli, batata, zucchini)<\/li>\n
    6. Tomates secos<\/li>\n
    7. Semillas y frutos secos<\/li>\n<\/ol>\n

      No hay l\u00edmites, jug\u00e1, prob\u00e1, experiment\u00e1, cre\u00e1!<\/p>\n

      Les dejo la f\u00f3rmula para estas milanesas de qu\u00ednoa, lo bueno, buen\u00edsimo, es que las prepar\u00e9 en minutos! Arm\u00e9 y pas\u00e9 por panko para rebozar directamente, sin pasar por liga. Con esta misma “masa” pod\u00e9s armar hamburguesas o alb\u00f3ndigas.<\/p>\n

      No dejen de probar y cu\u00e9ntenme sus experiencias!<\/p>\n

      Con amor, Lol\u00e9t<\/p>\n

      <\/div>
      \n
      \n
      \n \n <\/div>\n \n
      \n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
      \n \n

      Milanesas de qu\u00ednoa<\/h2>\n \n <\/div>\n \n
      \n
      Servings <\/span>4<\/span> unidades<\/span><\/span><\/div>\n \n <\/div>\n \n
      \n \n

      Ingredients<\/h3>

      Para la \"masa\"<\/h4>
      • 1<\/span> taza<\/span> qu\u00ednoa ya cocida<\/span><\/li>
      • 1<\/span> taza<\/span> tofu ahumado<\/span><\/li>
      • 2<\/span> cdas.<\/span> semillas de lino molidas<\/span> (colmadas)<\/span><\/li>
      • 1<\/span> cdita.<\/span> Sal marina<\/span><\/li>
      • 1<\/span> cdita.<\/span> Piment\u00f3n<\/span><\/li>
      • las hierbas que te gusten<\/span><\/li><\/ul><\/div>

        In addition<\/h4>
        • panko o rebozador<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
          \n

          Instructions<\/h3>
          • Colocar todos los ingredientes (excepto el rebozador) en la procesadora y pulsar hasta formar una masa<\/div><\/li>
          • Formar las milanesas y pasar por panko<\/div><\/li>
          • Colocar en una placa para horno aceitada y cocinar en horno fuerte hasta que est\u00e9n doradas<\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n \n \n
            \n \n \n \n
            <\/g><\/svg><\/span> Plato: <\/span>To eat every day<\/span><\/div>
            <\/g><\/svg><\/span> Keyword: <\/span>Express<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>\n

             <\/p>","protected":false},"excerpt":{"rendered":"

            Las llam\u00e9 de qu\u00ednoa porque llevan qu\u00ednoa, pero deber\u00edan llamarse Milanesas de sobras… Pero bueno, lo que m\u00e1s ten\u00eda de entre las sobras era la qu\u00ednoa. Se me ocurri\u00f3 hacerlas para probar que se pueden hacer milanesas y hamburguesas de lo que sea, solo hay que tener en cuenta algo importante y es usar un …<\/p>","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":1,"loftocean-view-count":1263,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[297,5407,313,315],"tags":[],"class_list":["post-2584","post","type-post","status-publish","format-standard","hentry","category-ideas","category-para-comer-todos-los-dias","category-rapidito","category-recetas"],"yoast_head":"\nMilanesas de qu\u00ednoa - Hola Vegan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Milanesas de qu\u00ednoa - Hola Vegan\" \/>\n<meta property=\"og:description\" content=\"Las llam\u00e9 de qu\u00ednoa porque llevan qu\u00ednoa, pero deber\u00edan llamarse Milanesas de sobras… Pero bueno, lo que m\u00e1s ten\u00eda de entre las sobras era la qu\u00ednoa. 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