Quinoa 365 (5 page)
¼ cup (60 mL) chopped dried apricots
¼ cup (60 mL) pumpkin seeds
¼ cup (60 mL) dried cranberries
1 banana (optional)
In a medium bowl, combine the oats, flour, sugar and cinnamon. Stir in the yogurt and vanilla, mixing thoroughly. Add the almonds, apricots, pumpkin seeds and cranberries and mix well. Cover and place in the refrigerator overnight.
Spoon the cereal into serving bowls. Slice the banana on top (if using). Serve cold. Stays fresh refrigerated in a sealed container for up to 2 days.
Piña Colada Quinoa
Reminiscent of a tropical holiday, this breakfast cereal also makes a nice lunch or afternoon snack. Serve it hot or cold.
Serves 4â6.
1 cup (250 mL) quinoa
One 14 oz (398 mL) can light coconut milk
One 14 oz (398 mL) can crushed pineapple
1 Tbsp (15 mL) brown sugar
1 tsp (5 mL) pure vanilla extract
In a medium saucepan, bring the quinoa and coconut milk to a boil. Cover, reduce the heat to low and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for an additional 6 minutes.
Drain the pineapple, reserving the juice. Stir ½ cup (125 mL) of the juice into the saucepan. Add the sugar and vanilla and mix well. Stir the crushed pineapple into the mixture and serve. Store in the refrigerator in a sealed container for up to 2 days.
The Ultimate Granola
The ultimate combination of fruit, nuts and quinoa makes this granola balanced and complete. Serve with milk, soy milk or yogurt. It also makes a great snack for hiking or having at your desk at the office for those midafternoon munchies.
Makes 7 cups (1.75 L).
2½ cups (625 mL) large-flake rolled oats
¾ cup (185 mL) whole almonds
½ cup (125 mL) pumpkin seeds
½ cup (125 mL) sunflower seeds, unsalted
¼ cup (60 mL) sesame seeds
1/3 cup (80 mL) quinoa (uncooked)
¼ cup (60 mL) flaked unsweetened coconut
¼ cup (60 mL) walnut pieces
1 cup (250 mL) maple syrup
1 tsp (5 mL) pure vanilla extract
2 tsp (10 mL) ground cinnamon
1/3 cup (80 mL) dried cranberries
¼ cup (60 mL) raisins
Measure the oats, almonds, pumpkin seeds, sunflower seeds, sesame seeds, quinoa, coconut and walnuts into a large bowl. Mix well.
Combine the maple syrup and vanilla in a separate small bowl. Add the syrup mixture to the oat mixture and stir until evenly distributed. Sprinkle the cinnamon evenly on top of the mixture and blend well.
Spread the granola evenly on a large baking sheet and bake at 225°F (105°C) for 1 hour.
Remove and set aside to cool. Toss in the cranberries and raisins. Store the granola in a sealed container in your pantry for up to 4 weeks.
Waffles
These moist, nutty-tasting waffles can be frozen for instant meals. If you don't have a waffle iron, you can make them as pancakes. Serve with your favorite toppings, such as yogurt, maple syrup, fruit syrup, peanut butter, sliced bananas, pineapple, berries or other fresh fruit, chilled coconut milk, chocolate syrup or caramel sauce.
Serves 4.
2¼ cups (560 mL) quinoa flour
4 tsp (20 mL) baking powder
1½ Tbsp (22.5 mL) white or cane sugar
¾ tsp (4 mL) salt
2 large eggs, beaten
1¼ cups (310 mL) 1% or 2% milk
1 cup (250 mL) water
½ cup (125 mL) vegetable oil
1 tsp (5 mL) pure vanilla extract
Combine the quinoa flour, baking powder, sugar and salt in a large bowl and set aside. In a medium bowl, beat the eggs, milk, water, oil and vanilla. Add the egg mixture to the flour mixture, mixing well to make a thin batter.
Grease or lightly spray a waffle iron with cooking oil and preheat it. Pour the batter onto the waffle iron according to the manufacturer's instructions and close. Remove the waffles when the lid lifts open easily, about 5 to 6 minutes. Waffles will keep in the refrigerator for up to 3 days and sealed in a container in the freezer for up to 4 weeks. Reheat in a toaster or microwave oven.
Variation
These waffles make an unusual and great-tasting sandwich! One option is shaved Black Forest ham and Monterey Jack cheese, but there are unlimited sandwich possibilities.
Chocolate Quinoa Crepes
with
Bananas
A decadent morning dish full of nutrition. Topped with bananas (and a bit of chocolate sauce if you want to indulge), these light chocolate crepes are not as sinful as they appear.
Serves 4.
1/3 cup (80 mL) quinoa flour
2 Tbsp (30 mL) unsweetened cocoa powder
1 Tbsp (15 mL) white sugar
3 large eggs
1 Tbsp (15 mL) salted butter, melted
1/3 cup (80 mL) 1% or 2% milk
2/3 cup (160 mL) plain yogurt
2 Tbsp (30 mL) brown sugar
½ tsp (2 mL) pure vanilla extract
4 bananas, sliced
Chocolate sauce (optional)
Combine the quinoa flour, cocoa and white sugar in a medium bowl, mixing well. Whisk in the eggs, then the melted butter, mixing gently. Slowly add the milk and water, blending until smooth. Lightly grease or spray a small frying pan with cooking oil and place over medium heat. When the pan is hot, pour about 3 Tbsp (45 mL) of the crepe batter into the pan, spreading evenly to coat. Fry until the edges begin to turn golden brown and flip, cooking about 30 seconds per side. Set aside on a plate. Repeat until all the crepes are done (you will have about 8 crepes).
In a separate bowl, combine the yogurt, brown sugar and vanilla to make the filling. Spread about 3 Tbsp (45 mL) of the filling onto each crepe. Add some sliced bananas. Wrap the crepe gently by folding in each side. Garnish the top of each crepe with additional sliced bananas and drizzle with chocolate sauce (if using). Serve immediately.
Pumpkin Pancakes
Sweet pumpkin and delicate autumn spices make this recipe enjoyable any day of the year or a special treat for any occasion.
Makes about 17 pancakes.
1½ cups (375 mL) quinoa flour
¼ cup (60 mL) packed brown sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground allspice
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) ground ginger
½ tsp (2 mL) salt
1¾ cups (435 mL) buttermilk or sour milk
1 cup (250 mL) pumpkin purée
2 large eggs
2 Tbsp (30 mL) vegetable oil
Maple syrup
½ cup (125 mL) toasted pecans
Whipped cream (optional)
Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add to the flour mixture and stir until just blended.
Grease a large nonstick frying pan or spray with cooking oil and place on medium heat. When hot, pour ¼-cup (60 mL) portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20 to 25 seconds, until the center springs back when pressed. If the pancakes buckle when sliding the spatula under them, lightly oil the pan again for the next pancakes. Serve with maple syrup, pecans and whipped cream (if using).
Note
If you don't have buttermilk on hand, you can use sour milk. Make it by adding 1 Tbsp (15 mL) vinegar or lemon juice to 1 cup (250 mL) milk.
