I tend to get carried away just cooking in the kitchen, barely writing down a single recipe and just going with the smells and the tastes. BUT, I decided I need to start sharing some of these recipes and why not start with this so called “superfood” called Quinoa. If you don’t know, Quinoa is packed full of protein (great for pre/post workouts), relatively high in essential amino acids, gluten-free and a good source of dietary fiber and calcium. #winning.
So what can you do with Quinoa? I’ve had several people ask me about recipes so hopefully you can try these out and enjoy them as much as my husband and I have! There is so much you can do with Quinoa!
Quinoa Banana Pancakes (even good cold!)
1 C Cooked Quinoa
3/4 C Whole Wheat Flour
1/2 tsp Cinnamon
1/4 tsp nutmeg
1 1/2 tsp baking powder
1/4 tsp Salt
3 large egg whites
1/3 C Vanilla Greek Yogurt
2 TBSP Almond Milk
2 TBSP Honey (or maple syrup)
1 tsp vanilla
2 Large Ripe Bananas (mashed up)
In a medium bowl whisk together quinoa, flour, cinnamon, nutmeg, baking powder, and salt. In another bowl mix together egg whites, yogurt, almond milk, vanilla and honey until smooth. Add eggs mixture to quinoa mixture and combine til smooth. Then add bananas (I also added some dark chocolate chips to some of mine….it was amazing).
Lightly coat a nonstick skillet with coconut oil or spray and heat over medium. Drop batter by 1/4 cup onto the skillet about 2-3 minutes each side or until the bubbles start to appear on top.
Top with light syrup or peanut butter or nutella! Good for a grab and go breakfast or snack too 🙂
Quinoa Egg White Bites
1 C Cooked Quinoa
2 Egg Whites
1/4 C Shredded Cheese (I used Colby Jack)
Chopped Peppers (pick your favourite color/flavor)
Chopped Fresh Spinach (about a handful)
Salt/Pepper to taste
Preheat Oven to 350F
Grease mini muffin tins with coconut oil (I like to just dip a paper towel in the coconut oil then just wipe each individual muffin hole with the greased paper towel)
Mix it all in a bowl well and add to the tins (feel free to fill them up, they won’t grow!)
Put in the oven for 15-18 minutes or until just a little golden on top take out and enjoy!
Great for on the go and yields about 12-18 mini muffins….depending on how full you make them 🙂
Quinoa Pesto Stuffed Tomatoes
6 tomatoes (7-8 oz each)
1/2 C quinoa
1/2 tsp crushed garlic
1 tbsp olive oil
2 tbsp + 4 1/2 tsp pesto, divided
2 tbsp grated parmesan
1/2 tbsp minced fresh basil
Salt and pepper to taste
6 tbsp (about 4 oz) goat cheese
Whole fresh basil leaves for garnish (optional)
YOU WILL ALSO NEED
Wire mesh sieve, medium bowl, small bowl, pastry brush, small saucepan, 9×9 inch baking pan or dish
So depending on how big your tomatoes are, is how many you can actually get from this recipe. I found that using 6 tomatoes only gives me really about 4 tomatoes stuffed. But I also can never really find really big tomatoes. Did I say tomatoes?
Start with cutting the tops of the tomatoes off and scooping out the insides and using the insides as part of the juice to make the Quinoa with. It truly is genius! What you do, is take the wire sieve and press the juices through the sieve into a bowl until you get about 1 cup (if you don’t reach 1 cup then just add water to that). Then cook your Quinoa with the fresh tomato juice and crushed garlic. Soo delicious.
In the meantime while the Quinoa is cooking, preheat the oven to 400 Degrees F. Prep the tomatoes by taking a pastry brush and the little bit of olive oil and brushing each tomato with Olive Oil and place each on in your pan for baking.
When the quinoa is finished fluff it up with a fork and add, 2 tbsp of pesto, grated parmesan, basil, and salt and pepper and mix it all together. Stuff each tomato with the quinoa mixture and then divide the rest of pesto and the goat cheese to the top of each one.
Cook for ~20-25 minutes or until the goat cheese starts to brown and the tomatoes get a little soft.
Garnish with Basil if you want to look fancy!
Quinoa Salad (Great for on the go or cold, for parties, and even add it to some scrambled eggs!)
2 C Cooked Quinoa
1/4 C black beans (rinsed if canned)
1/4 C white beans (rinsed if canned)
2 Diced up Green Onion Stalks
1/2 Cup diced Broccoli (Steamed)
1/4 C Shredded Carrots (Steamed)
1/2 C Chopped Kale (Steamed)
1/4 C fresh Parsley (chopped)
1 Juice of a lemon
1 Tsp Olive Oil (or coconut oil)
Salt & Pepper to Taste
Feel free to add cooked shredded chicken or tofu for extra protein!
Mix it all together…..That’s about it. Nothing fancy 🙂