A good friend of mine has so many great ideas for ways to spice up normal food, like Quinoa! I have told her she needs to start her own blog and hopefully one day she will! But until then, I will share her recipes on my blog, shhhhh don’t tell 😉
2 cups cooked Quinoa
4 tbsp chopped fresh parsley
2 tbsp nutracleanse
1/2 tsp black pepper
1/4 tsp pink sea salt
1/4 cup finely crushed pine nuts
2 tsp avocado oil
Mix all together and serve cold.
This is the Pink Sea Salt that I use…
Avocado Oil I bought from Costco…
Finished product! Yum!
I had some chickpeas sitting the in cupboard that I wanted to use, so I thought that I would try to make my own hummus. I have high-jacked my Mom’s food processor until I get my own. I want to try to make use of it while I have it. We are trying to eat more raw veggies and avoiding store bought dips and salad dressings, so homemade hummus was right up our alley!
1/2 cup water
1/4 cup quinoa
One 19oz can chickpeas, drained and rinsed
1/4 cup water
1/4 cup fresh lemon juice
2 Tbsp tahini
1 tsp minced fresh garlic
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne pepper (optional)
1 tsp minced fresh parsley (optional)
Bring the 1/2 cup water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid, fluff with a fork and set aside to cool.
Combine the chickpeas, 1/2 cup cooked quinoa, 1/4 cup water, lemon juice, tahini, garlic, cumin, salt and cayenne pepper (if using) in a food processor or blender.
Puree until smooth. Place in serving bowl and garnish with parsley (if using).
Serve with vegetables, crackers or pita wedges. Refrigerate leftovers for up to 2 days.
This is another great recipe from Quinoa 365. I make these and freeze them for up to 1 month, if they last that long! They are super moist and a great snack for even my little guy!
1 1/3 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2/3 cup raisins
2 large eggs
1/2 cup packed brown sugar
2/3 cup plain yogurt
2 1/4 cup grated carrots
Preheat oven to 350 F. Lightly spray a 12-cup muffin pan with cooking oil.
Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Stir until well blended. Mix in the raisins and set aside.
Whisk the eggs, sugar and yogurt into a large bowl. Stir in the grated carrots.
Using a spatula, gently stir the flour mixture into the carrot mixture until just blended. Scoop the batter evenly into the muffin cups.
Bake on the centre oven rack for 20 to 24 minutes, until a toothpick inserted in the centre of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool completely before removing them from the pan. Store in a sealed container in the fridge for up to 1 week or freeze for up to 1 month.
“If you want to decadent version, top with your favourite cream cheese frosting” NOM NOM!
This recipe comes from Quinoa 365 – The Everyday Superfood.
It is supposed to be “served on a bed of quinoa” but I am making just the Tagine to put in the fridge for meals for my boys for the week!
- 1 Tbsp Olive Oil
- 1 cup finely chopped onion
- 2 tsp minced fresh ginger
- 2 lb diced stewing beef
- 2 1/2 cup canned tomatoes, with liquid
- 1/2 cup water
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 cinnamon stick
- 1 1/4 cup peeled and diced sweet potatoes
- 1 1/2 cup pitted, chopped dates
Preheat a large saucepan over medium heat. Add the olive oil and saute the onion until softened and opaque, about 4 minutes. Add the ginger and beef chunks and brown the meat thoroughly.
Add the tomatoes, water, cumin, coriander, paprika and cinnamon stick. Bring to a boil.
Add the sweet potatoes and cook uncovered for 12 to 15 minutes, until the sweet potatoes are slightly tender.
Reduce the heat and add the chopped dates to the mixture. Continue to simmer uncovered for 5 minutes. And voila!
I think the next time that I make it, I am going to do it in the slow cooker! This would make a great slow cooker recipe. Serve over quinoa, rice, or even with pasta. Enjoy!
I made these cookies for my son and they are so good! He is 17 months and I wanted to make sure if he was eating a cookie I knew what was in them!
2/3 cup water
1/3 cup quinoa
1 cup butter, softened (I used 1/2 applesauce, 1/2 butter)
1 1/3 cup packed brown sugar (I used coconut sugar)
2 large eggs
1-1/2 tsp vanilla extract
2 cups whole wheat flour (I used coconut flour – 1/3 cup for every cup of flour and dbl the eggs)
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1-1/4 cup quick-cooking rolled oats
1 cup flaked unsweetened coconut
1/3 cup sunflower seeds
1/3 cup flax (ground or whole)
1/3 cup sesame seeds
Cook quinoa, set aside to cool.
Preheat oven to 350 F
Cream butter with the brown sugar in a large bowl. Add the eggs and vanilla and mix thoroughly.
Combine flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the oats, cooked quinoa, coconut, sunflower seeds, flax and sesame seeds to the flour mixture and stir until well blended. Combine with the butter mixture and stir until well blended. Roll the dough into 1-1/2in balls. Place 2 inches apart on a baking sheet. Flatten each cookie slightly with the palm of your hand. Bake on the center oven rack for 8 to 10 minutes, until the bottoms are light brown. Allow the cookies to cool completely on the baking sheet. Store the cookies in a sealed container in the fridge for up to 1 week.
I stopped making them because they are so good, I kept stealing them out of the fridge! Bad Momma!