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

Ingredients:

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

Instructions:

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

My 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)

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 14oz tube Gimme Lean Sausage
• 2 tbsp pure maple syrup
• 1/4 tsp liquid smoke

Directions:

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.

Nutritional Info:

• 82 calories each
• 0.2 fat
• 11.4 carbs
• 2.2 fiber
• 8 protein 

Here’s a pic of mine cooking this morning~

My Vegan Chick’n Noodle Soup~

Serves 4 - 8 (makes 8 cups)

Ingredients:

• 8 cups water
• 4 Not-Chick’n Bouillon Cubes (Vegan)
• 1 to 1 1/2 cup baby carrots, sliced into rounds
• 2 stalk celery, sliced
• 1 tsp. minced onion
• 3 oz. dry pasta (was about 1 1/2 cups dry - I still had some of the pretty heart shaped pasta)
• 1/4 cup TVP
• 1/2 cup cooked Quinoa
• 1 - 2 green onions, sliced thin
• 1 tbsp fresh Italian parsley, chopped

Directions:

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!

Cooking

Served

Leftovers

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

Ingredients:

• 2 cups cooked black beans (or 1 can)
• 1/2 cup vital wheat gluten
• .25 cup bread crumbs (I make my own out of Ezekiel Bread)
• 1/2 of a small red onion
• 2 cloves garlic
• 1 tbsp Ketchup
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garam masala
• .5 cup quinoa (cooked)
• 1/4 cup water

(Source: veganbohemian.wordpress.com)

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!

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

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

Ingredients

•  1 cup organic Quinoa (I used a mix of red and white)
•  6 Clementines Juiced
• 1 tsp Agave Nectar or Honey (I use raw agave)
• 1 tsp oil
• 1-2 tsp curry powder (more or less to your own taste)
• A handful of raw baby spinach cut into strips
• A bunch of grapes halved (use as many as you like)
• 1 Cocktail Grapefruit peeled and sliced into chunks (Cocktail grapefruit is much sweeter then regular grapefruit without the tartness)

Directions

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

Ingredients

• 1 cup Quinoa (you can use white or red Quinoa)
• 1 tsp Agave Nectar or Honey
• 1-2 tsp curry powder (more or less to your own taste)
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1/3 cup dried cranberries 
• 1 granny smith apple diced (or your favorite apple)
• 3 fresh spears of pineapple cut into small chunks (You can use more if you like)
• 1/4 cup raw unsalted pecans 
• 1/4 cup raw unsalted walnuts

Directions:

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

Buon Appetito!

(Source: tropicalpineapplequinoasalad)