Quinoa (pronounced Keen-wah), or in the words of my husband, "Keen-what?!" You may have never heard of this interesting food, or maybe you've heard of it but never tried it. We've been eating Quinoa for years, but I've never explored all of it's possibilities - until recently. The past couple of weeks, I've been experimenting with it more. You can expect to see more Quinoa recipes coming! If you're unfamiliar with it, jump on the Quinoa wagon with me! It's an amazingly nutritious food. Though it's often referred to as a grain (mostly because of how you prepare it), technically, Quinoa is a seed. It's high in protein, calcium and iron, and is considered a complete protein because it contains all eight of the essential amino acids. You can cook it and serve it like rice or use it in salads. Also available are Quinoa flakes that can be used for cooking or breakfast, and quinoa flour (cue future recipes!). Or, I've been making Quinoa "meal" by grinding up the seeds in a coffee bean grinder. This is a tiny seed with big potential! I've been getting requests for breakfast ideas. Next week I'll devote a post solely to breakfast, but in the meantime try these protein packed gluten-free, vegan quinoa breakfast cookies!Gingerbread Quinoa Breakfast Cookies (adapted from Fitnessista.com)
2 tbsp ground flax
6 tbsp almond milk
4 tbsp almond butter
1/4 c molasses
2 tsp vanilla
2 c ground quinoa meal
1 tsp baking powder
2 tbsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp baking soda
1/4 c water (if too dry slowly add more until you have a nice thick, moist dough)
Healthy pinch of sea salt
1/2 c raisins
Mix all ingredients expect raisins. Once well blended into a moist, stiff dough, fold in raisins. Form into cookies. Bake at 350 for 20-25 minutes or until firm and outside is crisp. Enjoy!
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