Cuis.inné collaborated with GOGO QUINOA in this wonderful menu for Mother’s Day. We have prepared tasty recipes with local ingredients. Enjoy this special opportunity and treat your mom with this healthy and delicious menu in the comfort of your own home. Some nice flowers and a glass of organic wine would definitely complete this feast!


Portion : 2

Prep Time : 45 minutes


  • 1 cup of GOGO QUINOA amaranth grain
  • 2 cups of carrot juice
  • 3 endives
  • 2 tbsp of pine nuts
  • 2 cups of mushrooms chopped into strips (suggestion: oyster mushroom, portobello…)
  • 1 tsp of Ghee (clarified butter or for a vegan option use oil)
  • 1/2 of a cauliflower
  • 1 french shallot
  • 1 tsp of vegetable bouillon powder
  • 2 tbsp of nutritional yeast
  • 125 ml of creamy soy sauce (Belsoy)
  • 1/2 tsp of fine sea salt
  • Pepper to taste



1- In a saucepan, bring the carrot juice to a boil and add the amaranth.

2- Cook on very low heat until absorbed.

3- Let cool.


4- Steam the half cauliflower.

5- Place in a mixer.

6- Add the french shallot, vegetables, yeast, sea salt, pepper and the cream sauce. Mix until creamy.

7- Reserve.

8- Sauté the mushrooms in a frying pan with the ghee or oil.

9- Chop the endives.

10- In a frying pan, toast the pine nuts. Reserve.

11- For the presentation, use a cookie cutter to tighten the amaranth.

12- Place the endives, then the mushrooms, add the sauce and sprinkle with pine nuts. Add some sprouts of your choice to complement the meal.


Portion : 2

Prep Time : 30 minutes



  • 1/4 cup of lemon-olive oil (Maison Orphée)
  • 1/2 cup of pre-soaked cashews in water during 30 minutes
  • 3 cups spinach
  • 15 basil leaves
  • 2 garlic cloves
  • 1 tbsp of salted herbs
  • Pepper to taste



1- Put all the ingredients of the pesto in a mixer, pour in a pot and heat it on low for a few minutes.

2- Cook the carrots and steam them for 10 minutes to keep them crunchy.

3- Bring to a boil a saucepan filled with water and add the spaghetti.

4- Cook until they are “al dente” then drain.

5- Mix the pesto with the pasta, place the carrots and cheese of your choice.

6- Taste!


Portion : 2

Prep Time : 30 minutes


  • 6 orange and mango GOGO QUINOA cookies crumbled
  • 1 cup dried apricots pre-soaked during 30 minutes
  • 1/4 cup of water
  • 2 tbsp of maple syrup
  • The cream of 1 Coconut milk can (let sit in the fridge for 2-3 hours and scoop out the cream that will be on top)
  • tbsp honey or rice/coconut syrup
  • 2 drops of basil essential oil
  • 1 tbsp of lemon zest
  • 2 basil leaves


1- Drain the apricots, place in a sauce pan with the maple syrup and 2 tbls of the water.

2- Heat over low heat 10 to 15 minutes.

3- Put it a mixer and add the rest of the water.

4- Refrigerate 30 minutes minimum.

5- Crush the cookies and line the powder in the bottom of two small glasses.

6- Take only the creamy part of the coconut milk.

7- Gently stir the cream of coconut, the essential oil of basil and the honey.

8- Lay the apricot sauce and the coconut cream on the cookie crumble.

9- Garnish with lemon zest and basil leaves.

10- Enjoy!



Crumble: The use of a mortar can facilitate this step.

Coconut Can: Use the remaining water of your can for the creation of a morning smoothie.