Quinoa...in everything

Bob's Red Mill surprise of gluten-free goodies

I heart Bob's Red Mill--and the mill is in Oregon to boot!

I haven't had many whole-grain recipes on here (I'm sensitive to so many things, I usually eat the same basic foods and go pretty light on the brown rice, quinoa, buckwheat, etc).  Yet a surprise shipment of gluten-free grains from Bob's Red Mill yesterday inspired me to play--and especially since it came in this fabulous case that looks like something Indiana Jones would tote around.

I love quinoa, and am familiar with it's nutty rich flavor, so began with that one.  Here are a few simple quinoa dishes that are fast, filling and tasty.  The Quinoa Date Cookie recipe is one of my original healthy creation recipes, and is featured in my cookbook, of which there are limited quantities floating around out there.  Hopefully in the not too distant future I'll find a publisher or more profitable way to get my cookbook sales going again, but for now, I hope you're enjoying my blog!  Here is a salad, breakfast option and amazing cookie recipe, all made with the glorious and gluten-free grain that is quinoa.

Quick Quinoa Kale Fennel Salad

Ingredients:

1 cup cooked quinoa
1 large orange, peeled and ripped into segments
2 teaspoons fresh lemon and orange juices
1 bulb raw fennel
1 heaping tablespoon stoneground mustard
several leaves kale
salt and pepper to taste, if desired.

Directions:

Cook quinoa and add in ingredients in a large bowl; toss and chill.

Quinoa Breakfast Bowl

Ingredients:

1/2 cup cooked quinoa
1 tablespoon chia seeds
few tablespoons unsweetened coocnut milk or water
1 teaspoon cinnamon
1/2 banana, mashed
2 teaspoons honey, optional

Directions:

Cook quinoa, and then add in ingredients in a medium bowl, heat, let sit a few minutes to thicken and enjoy.

(Yes it looks like duck food, and yes, it's delicious.  Especially on a cold morning.)

...and everyone's favorite:

Quinoa Date Cookies

My quinoa date cookies: loved by all

Ingredients:

9 medjool dates, pitted and chopped

2 tablespoons coconut oil, melted

¼ cup mashed banana or applesauce

1-1/2 teaspoons vanilla

1 cup cooked quinoa*

1 tablespoon flax meal or chia with 2 tablespoons water

1-1/4 cup gluten-free flour (equal parts brown rice flour, sorghum flour and buckwheat flour)

½ tsp baking powder

1/8 tsp sea salt

½ cup nondairy chocolate chips

Directions:

1. Preheat oven to 350 degrees.

2. Mix flax meal and water; let stand five minutes.

3.  Beat dates, oil and banana together; add in vanilla, cooked quinoa*, and chia seeds with water.

4.  Fold dry ingredients into wet, fold in chocolate chips last.

5.  Let dough chill for 30 minutes, scoop out into 2-tablespoon sized cookies.

6.  Flatten slightly, bake 12-16 minutes.

*

*cook the quinoa stovetop, or in your rice cooker for a quick, easy option that results in a fluffy quinoa.