Posts tagged Quinoa
Posts tagged Quinoa
I just made these and they came out so good! I got the recipe here! I was impatient and didn’t wait for the quinoa to cool completely so all the chocolate chips melted as I mixed it (as you can see by the dark cookies…lol). They still turned out amazing! Picky Michael even loved them =D
Peanut Butter Chocolate Chip Quinoa Cookies
2 cups cooked quinoa
1/2 cup natural peanut butter (chunky or smooth)
3 Tablespoon pure maple syrup
1/4 teaspoon sea salt
3/4 cup rolled oats
1/2 cup unsweetened, shredded coconut
1/2 cup vegan chocolate chips
Preheat oven to 350 degrees.
Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low/medium speed, combine ingredients well (I didn’t do this. I just mixed everything together with a spoon).
Stir in coconut and chocolate chips.
Scoop and mold dough into round, tablespoon-sized cookies.
Place cookies on parchment-paper-lined baking sheets and bake for approximately 20 minutes, until bottoms are nicely browned.
Allow to cool completely before storing.
Makes 16 - 18 cookies
Another great recipe from “The Happy Herbivore”. I make this all the time. It keeps well in the fridge. Just make sure it is in an air tight container. I wouldn’t keep it more than 5 days. I believe the Gimme Lean Sausage says you can keep it 3 - 5 days after opening. It’s DELICIOUS! =D
Breakfast Sausage Patties (Vegan)
Before you start make sure the cooked quinoa is completely cooled. Mix 1 cup quinoa, Gimme lean sausage, maple syrup and liquid smoke together in large bowl. Once well combined you can make patties. Take a large spoonful and flatten into a patty in your hands. Cook in greased or nonstick frying pan over medium heat. Flip every couple of minutes until cooked. Be sure to brown on both sides. Takes 8 - 12 minutes to cook and makes 12 - 16 patties.
Here’s a pic of mine cooking this morning~
My Vegan Chick’n Noodle Soup~
Serves 4 - 8 (makes 8 cups)
Combine water, bouillon, carrots, celery and minced onion in large saucepan over high heat, and bring to a boil. Reduce heat to low. Simmer, partially covered, 15 - 20 minutes. Stir in pasta, TVP and green onions. Cook until vegetables and pasta are tender. Remove from heat, stir in parsley, cooked quinoa, salt and pepper to taste. Enjoy!
This looks delishhhhhh
- 1 cup whole rolled oats (certified gluten free)
- 1 cup buckwheat (either groats or uncooked hot cereal mix is fine)
- 1/3 cup quinoa (I used 1/6 cup each of of red and regular quinoa)
- 2 T chia seeds
- 3/4 cup raw almonds, coarsely chopped
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup raw walnuts, coarsely chopped
- 1/4 cup shredded coconut
- 2 tsp cinnamon
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
Bake for 60 minutes at 225 degrees
how to cook quinoa
I had some left over quinoa from last night and thought it might be good in black bean burgers =) I put it in a recipe calculator and they’re only 123 calories and under a gram of fat! They turned out really good! Here’s the recipe…
My Black Bean and Quinoa Burgers
Pre heat over to 425*. If using canned black beans, drain and rinse. In food processor add onion and pulse till finely chopped. Put onions in mixing bowl, then add black beans to processor. Pulse a few times till beans are well smashed. Don’t do it too much because you want to have some whole beans in your burgers. Add to bowl with onion and mix with your hands. Then add garlic, bread crumbs, quinoa, ketchup, and spices. Make sure everything is combined well. Next add the vital wheat gluten and water. Mix well with hands and form into 8 hamburger patties. Cook burgers on cookie sheet with a little cooking spray. I cooked for 10 minutes on one side, flip, then bake for another 5 - 10 minutes. Serve with your favorite toppings and condiments. Makes 8 burgers.
Servings Per Recipe: 8
Amount Per Serving
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 249.4 mg
Total Carbs: 18.1 g
Dietary Fiber: 4.1 g
Protein: 10.2 g
Dinner: Quinoa with pinto beans, sweet potato fries and steamed brussel sprouts, broccoli and carrots =)
For lunch I made kale chips, sweet potatoes baked with onion and peppers, with red & white quinoa that I cooked in veggie broth. So good!
Today’s Lunch: Quinoa & Beans (1/2 cup cooked pinto beans, 1/2 cup cooked quinoa, 1/4 tsp garlic, 1/8 tsp cumin, Salt to taste)
This combo has a phenomenal nutritional profile:
226 calories, 2 g fat, 9.7 g fiber, 10.3 g protein, 18.5% iron
Delicious, filling and only took 10 minutes to make!
Quinoa for breakfast! I got the recipe from here!
This was pretty tasty! It was just 2 cups of almond milk, 1 cup quinoa (I used a mix or red and white), a little cinnamon, and raw agave nectar (but you can use brown sugar). I boiled the almond milk, added the quinoa then covered it and let it simmer on low for about 15 minutes. Then I added raw pecans and some dried cranberries. Fresh fruit is nice too =D Yum! And better for you then that instant oatmeal crap! =D
Breakfast Quinoa with Blueberries
Makes 2 cups
After being rudely awakened early this morning by my cat and laying in bed for about an hour cursing my animal lover streak and my insomnia in equal parts, I decided to make the best of it and tear myself away from my cozy jersey sheets to make breakfast. Although this delicious little ditty was not originally vegan, since I do not drink dairy milk, I veganized it by using almond milk. It is totally simple and quick to make. If you enjoy quinoa in salads and as a side dish and such, give this a whirl—it makes a delicious breakfast too!
2 cups almond milk (or other dairy milk replacement)
1 cup quinoa, rinsed
3 tablespoons light-brown sugar, plus more for serving
1/8 teaspoon ground cinnamon, plus more for serving
1 cup (1/2 pint) fresh blueberries, plus more for serving
Step One: Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Step Two: Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.
Source: Martha Stewart Living, February 2010. View the recipe on MarthaStewart.com.
Rainbow Quinoa Salad, w/ soy beans & carrots!
This turned out better than I thought it would. I had to go put it in the fridge so I would stop eating it! =) I had some fruit and some baby spinach leaves I had to use up so I threw this together. The dressing I put over it I made with the juice of some Clementine’s I had. If I had some nuts I would have added a handful of those too…next time! It’d be a great summer salad! Here’s the recipe…
My Citrus Quinoa Salad with Clementine Dressing
Boil 2 cups of water in a medium saucepan. Add quinoa, return to boil, stir, cover and reduce heat. Simmer until quinoa is tender but still chewy. It takes about 15 minutes. Fluff quinoa and let cool.
For the clementine dressing, whisk together the juice of 6 clementines, agave nectar, curry powder and oil in a bowl. Put cooled Quinoa into large bowl. Add cocktail grapefruit, grapes and baby spinach to quinoa. Pour clementine dressing over salad and mix well. Enjoy!
One more pic…
This is a new spin on my Quinoa and Apple Salad with Curry Dressing. I added pineapple, and didn’t add the green onion (although I think it would taste good with it!). It’s delicious! Enjoy!
My Tropical Pineapple and Quinoa Salad with Curry Dressing
Boil 2 cups water in a medium saucepan. Add quinoa, return to boil, stir, cover and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork and let cool. For the dressing, whisk together agave or honey, curry powder and lemon juice in a large bowl. Whisk in olive oil. Toss in dried cranberries, apple and nuts. Pour dressing mixture over quinoa, dried cranberries, apple and nuts. Mix well. It lasts for several days in the fridge and the apples don’t turn brown because of the lemon juice so it always looks and tastes fresh! =D