Quinoa Chocolate Chip Cookies (Simply Quinoa)

Vegan Coconut Oil Chocolate Chip Cookies

Source: Simply Quinoa.

Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours, 10 minutes

Yield: 18 - 20 cookies

Ingredients

• 1/2 cup quinoa flour 
• 1/2 cup brown rice flour 
• 2 tablespoons arrowroot starch (I haven't tried these with tapioca or potato) 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon sea salt 
• 1/2 cup coconut oil, softened 
• 1 cup coconut sugar 
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) 
• 1 teaspoon vanilla extract 
• 1/2 cup vegan chocolate chips (I like Enjoy Life) 

Instructions

1. In a small mixing bowl, whisk together all dry ingredients and set aside. 
2. Beat together softened coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth. 
3. Add flour mixture into wet ingredients in three additions, mixing fully between each. Fold in chocolate chips. 
4. Cover bowl and chill dough for 1 - 2 hours. 
5. With 30 minutes left in the chilling, preheat oven to 350 degrees F and line a baking sheet with parchment paper. 
6. Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Place on parchment and repeat until no dough remains. For a thicker cookie, leave balls as is, but for a thinner cookie, gently flatten them between your palms. 
7. Bake cookies for 9 - 11 minutes until edges are brown and crispy. 
8. Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely.

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Blueberry Breakfast Quinoa (Damn Delicious)

Blueberry Breakfast Quinoa 

Source: Damn Delicious. 

Start your day off right with this protein-packed quinoa breakfast bowl with a touch of tart sweetness from fresh blueberries and a drizzle of honey! This simple breakfast quinoa is more like a quinoa-type-cereal, except it’s packed with protein, fresh blueberries, drizzle of honey for a touch of sweetness, and sliced almonds for that added crunch. It’s the perfect way to start off your morning, or even fulfill your hungry cravings during the midnight hour!

Yield: 4 servings
Prep time: 5 minutes

Ingredients

• 2 cups 2% milk
• 1/2 teaspoon cinnamon
• 1 vanilla bean, seeded
• 2 cups cooked quinoa
• 1 cup blueberries
• 1/4 cup sliced almonds
• 1 tablespoon honey

Directions

1. In a large glass measuring cup, whisk together milk, cinnamon and vanilla bean seeds.
2. Scoop the quinoa evenly into serving bowls.
3. Serve immediately with milk mixture, topped with blueberries, almonds and a drizzle of honey.

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Simple Quinoa

Simple Quinoa

Quinoa, cooked with:

• a little wilted spinach
• pistachios
• chopped dried apricots
• fresh parsley 

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Confetti Quinoa

Confetti Quinoa

Ingredients

• 2 Tbs. lime-infused olive oil (or 2 Tbs. olive oil + juice of 1 lime)
• 2 cloves garlic, minced
• 1 cup quinoa
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup chopped orange or yellow peppers
• 1 cup vegetable broth
• 1 1/2 cups grape tomatoes, sliced in half
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• 2 Tbs. chopped fresh cilantro leaves
• 1 cup crumbled queso blanco cheese

Instructions

1. Heat oil in a large pan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Add quinoa and stir until lightly toasted, about 5 minutes. Add the black beans and peppers, stirring until peppers are soft. 
2. Pour vegetable broth into the pan and bring to a boil, then reduce heat and add tomatoes, season with lime juice (if using), cumin, salt and pepper to taste. Cover and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, cilantro, and cheese. 

Prep time: 15 minutes. Cook time: About 30 minutes. Serves four to five. 

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Mediterranean Quinoa Salad (15th & Vine Kitchen and Bar)

Mediterranean Quinoa Salad

Source: 15th & Vine Kitchen and Bar, courtesy 7News Miami.

Ingredients

• 1 cup quinoa
• 1 cup water
• 1 cup sour orange juice
• 1 stalk mint
• 1 stalk rosemary
• 1 stalk tarragon
• 1/4 cup roasted red peppers (chopped)
• 1/4 cup Kalamata Olives
• 1/4 cup cherry tomatoes
• 1/4 cup feta cheese
• Salt to taste

Dressing

• 1 cup lemon Juice
• 1 cup orange juice
• 1/4 cup lime juice
• 3 cups olive oil
• 2 Tbs. honey
• 2 Tbs. ground coriander
• 1/4 cup lime juice
• Salt to taste

Instructions

1. Pour water in a hot pan and add sour orange juice. Add fresh mint, rosemary, and tarragon and the quinoa. Bring to a boil, then turn down and simmer for about 15 minutes. When it’s done, fluff it up and set it aside to cool.
2. To make the dressing: In a large bowl, add fresh lemon, lime and fresh orange juice. Next comes the ground coriander, honey; slowly pour in the olive oil. Whisk until it’s blended well. Add salt and whisk more.
3. In a separate bowl, add the quinoa and then pour in roasted red peppers, Kalamata olives, cherry tomatoes, feta cheese and the coriander vinaigrette. Add salt and blend well.

To Plate:
Put quinoa in a serving bowl and top with Mache lettuce (or use your favorite lettuce).

Paige's Recipe Notes: Dressing - Lemon Lime orange juice ground coriander honey and slowly add a little olive oil and then a little salt

Add to Quinoa

Roasted Red pepper kalamata olives cherry tomato sliced. feta salt 

Cook quinoa with water sour orange juice handful mint and rosemary, tarragon 

Add ingredients. Pour over dressing. 

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Hope 4 Cancer: Breakfast - Quinoa + Scrambled Eggs with Cactus

Hope 4 Cancer: Breakfast

Quinoa + Scrambled Eggs with Cactus

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Maria's Quinoa Salad

Maria’s Quinoa Salad

Ingredients

• quinoa 
• celery sliced thin thin
• tomato - no pulp
• onion sliced super thin 
• scallions 
• fresh parsley 
• olive oil and lemon for dressing

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Quinoa Breakfast Bowl (Dr. Fuhrman)

Quinoa Breakfast

Source: www.DrFuhrman.com

Serves: 4
Preparation Time: 10 minutes

Ingredients

• 1 cup quinoa, rinsed well*
• 2 cups water
• 1 cup soy, hemp or almond milk
• 1/4 cup chopped prunes
• 1/4 cup frozen wild blueberries
• 1/4 cup chopped dried apricots, unsulphured
• 1/4 cup raisins
• 1/4 cup chopped dates
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 cup chopped Brazil nuts

Instructions

1. Simmer the quinoa in the water for 10 minutes. When water is absorbed completely, add the remaining ingredients and simmer another 10 minutes until soy milk is absorbed.

Notes: Be sure to rinse the quinoa well, using a small screen strainer, since some of the bitter coating may not have been removed during processing.

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Tat's Vegan Quinoa & Sweet Potato Chili (Milk Free Mom)

Vegan Quinoa & Sweet Potato Chili

Source: Milk Free Mom.

Makes 6 hearty bowls of chili.

Ingredients

• one 29 oz can black beans, rinsed and drained
• one 6 oz can tomato paste
• 32 oz vegetable stock
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 tablespoon olive oil
• 1 sweet potato, peeled and cut into bite sized chunks
• 1 cup dry quinoa
• salt and pepper to taste
• avocado, cilantro for garnish (optional)

Instructions

1. Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!

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Tat's Quinoa Minestrone Soup (PopSugar)

Quinoa Minestrone Soup

Source: Dara8182, PopSugar.

Prep Time: 15 minutes
Cook Time: 30-45 minutes

Ingredients

• 2 tbsp garlic, minced
• 1 large onion, diced
• 3 carrots, diced
• 4 stalks celery, diced
• 1 red bell pepper, diced
• 1 zucchini, chopped into chunks
• 3 bay leaves
• 1 tsp dried rosemary
• 1 cup quinoa, dry
• 6 cups low sodium vegetable broth
• 1 cup cannellini beans, soaked (or 1.5 cans)
• black pepper
• 2 tbsp extra virgin olive oil
• 1 can (28oz) peeled roma tomatoes, chopped into chunks
• 2 cups fresh spinach, chopped into thin slices
• parmesan cheese, grated

Instructions

1. Saute garlic, onion, carrots, and celery in oil oil until soft, 5-7 minutes 
2. Add pepper and zucchini, sauté another 3-5 minutes 
3. Add 4 cups veggie broth, bay leaves, rosemary and black pepper and simmer 5 minutes 
4. Add quinoa and 2 cups of water, cover and simmer 12 minutes, until quinoa is cooked 
5. Add tomatoes, tomato liquid and beans, cover and simmer 10 minutes
6. Stir in spinach
7. Serve with parmesan.

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Tat's Quinoa Burgers

Tat's Quinoa Burgers

Ingredients

• 1/2 cup uncooked quinoa (about 2 cups cooked) 
• 1 tsp vegetable oil 
• 1/2 227 g pkg cremini mushrooms, coarsely grated (1 cup) 
• 1 cup coarsely grated zucchini 
• 3/4 cup coarsely grated carrot 
• 1 small shallot, minced 
• 1 garlic clove, minced 
• 1 egg, beaten 
• 3 tbsp cornstarch 
• 1/4 tsp salt 
• 1/8 tsp cayenne pepper 

Instructions

1. Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
2. Heat a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
3. Heat the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side. Top with tahini sauce and roasted plum tomatoes. 
4. Portobello “Bun”: Barbecue portobellos on a greased grill over medium for 5 min per side.

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