Tag Archives: Quinoa

Coconut Kale & Quinoa Salad

After a hectic year teaching and a summer backpacking through Europe, indulging on amazing bread and cheese, it’s great to be back in the kitchen cooking with farm fresh whole foods. This was inspired by a craving for a coconut infused quinoa dish and a mashup of recipes based on the ingredients that I had handy.


Serves: 2

Ingredients:

  • 1/2 can coconut milk
  • 1/2 cup quinoa
  • 1 tsp tahini
  • 1 tsp soy sauce
  • Juice from half a lemon
  • 1/2 tsp honey, optional
  • 1 tbsp coconut oil
  • 1/4 cup coconut flakes
  • Diced onions, to taste
  • 4-6 kale leafs
  • Diced avocado, optional

Method:

  1. Bring coconut milk to a boil, add quinoa, reduce heat to low and simmer, covered for 15-20 minutes until liquid is absorbed
  2. Combine tahini, soy sauce, lemon juice and honey in a small dish, set aside
  3. In a skillet, heat coconut oil, then add coconut, stirring frequently until golden brown
  4. Add onions, kale and dressing sauteing until soft
  5. Toss the cooked quinoa into the skillet for a minute
  6. Serve with diced avocado if desired
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Chocolate Quinoa Brownies

There’s nothing like I like more than baking while stuck home during a blizzard. I found a recipe for German Chocolate Quinoa Brownies on one of my favourite websites, and by substituting sunflower butter for cashew butter, and sunflower seeds for pecan pieces, I came up with this nut-free, school-safe snack, that’s full of protein and fibre.

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For the Brownies:

  • 1 1/4 cup cooked quinoa
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/2 cup sunflower butter (or peanut butter, cashew butter, almond butter, etc)
  • 1/3 cup unsweetened applesauce
  • 1/4 cup coconut oil (or oil of choice)
  • 1/2 cup chocolate chips
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
For the topping:
  • 1 cup unsweetened condensed milk
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup sunflower seeds (or pieces of pecans, almonds, etc)

Instructions

  • Preheat oven to 350 and line an 8×8 glass baking dish with parchment paper
  • Put all the brownie ingredients in a blender and blend until smooth
  • Pour the batter into the dish and bake for 30-40 minutes
  • Meanwhile, combine all ingredients for the topping in a small bowl and mix well
  • Allow brownies time to cool before applying the topping
  • Slice and serve

Quinoa Oat Granola Bars

After a few attempts at homemade granola bars, this will definitely be my staple. Aside from being quick (neither the oats nor the quinoa have to be pre-cooked), the great thing about this recipe is that you can play with flavours. I’ve included some suggestions below but I encourage you to experiment with your favourite dried fruit and nut combinations.

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Ingredients

  • 1 cup quinoa, uncooked
  • 1 cup large flake oats, uncooked
  • 1/2 cup natural peanut butter
  • 3/4 cup honey
  • 3 tbsp brown sugar
  • 1 tbsp coconut oil
  • 1/2 cup shredded coconut
  • 1 cup dried fruit/nut combination

Procedure

  1. Grease a square dish with butter & preheat oven to 350 degrees
  2. Combine oats and quinoa and place in dish
  3. Toast in oven for 8-10 minutes
  4. Meanwhile, in a small saucepan, combine peanut butter, honey, oil and sugar over low heat
  5. Stir and bring to a boil, stir and remove from heat
  6. Next, toss coconut and dried fruit/nut combination, as well as the toasted quinoa and oats into the saucepan to combine all ingredients
  7. Transfer to baking dish and bake for 15-20 minutes
  8. Place on a wire rack to cool before cutting

Variations

You can also melt 1/2 cup chocolate chips/peanut butter chips with 1 tbsp coconut oil in the microwave at 30 second intervals, stirring in between until completely melted. Dip granola or spread on top of granola bar, place on parchment paper and allow to cool

Try changing the peanut butter to almond butter or sunflower seed oil to compliment your flavours.

  • 1 cup diced dried figs (feature picture)
  • 1/2 cup dried cranberries & 1/2 cup dark chocolate chips
  • 1/2 cup peanuts & 1/2 cup peanut butter chips
  • 1/2 cup pecans & 1/2 cup raisins
  • 1/2 cup sliced almonds & 1/2 dried apricots
  • 1/4 cup sliced almonds, 1/4 cup pecans, 1/4 cup sunflower seeds & 1/4 cup pumpkin seeds
  • 1/2 cup dates, 1/4 cup chia seeds & 1/4 cup sliced almonds

Quinoa Blueberry Muffins

Here’s a satisfying muffin recipe that adds a punch of protein with the quinoa. Gluten-free if you use gluten-free oat flour. Almond milk can be replaced with regular milk, and brown sugar can be replaced with white or coconut sugar. Freezes well and makes a great stand alone breakfast or a post-workout snack.

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Ingredients

  • 1 egg
  • 2 mashed bananas
  • 1/4 cup coconut oil
  • 2 cups cooked quinoa (1 cup dry)
  • 1 cup oat flour
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tsp baking powder
  • almond milk, as needed
  • 1 cup blueberries

Instructions

  1. Preheat oven to 350 degrees and grease muffin pan
  2. Combine eggs, banana and oil in a small dish and stir until combined
  3. Sift dry ingredients in a large bowl, adding quinoa last
  4. Incorporate dry into wet by hand, stirring just until combined
  5. Next, add almond milk (if needed, I used 1/4 cup) and fold in the blueberries
  6. Pour into muffin pan (I got 10 muffins) and bake for 30 minutes, or until a toothpick comes out clean
  7. Place on baking sheet for 5-10 minutes until cool and remove muffins from pan

Kale & Quinoa Salad

Here’s a great make-ahead salad that tastes even better after a few days in the fridge. I made this last Sunday and ate it as late as Wednesday for lunch and it was still delicious! Because of nut allergies at school, I replaced the almonds with pumpkin seeds and topped with feta for some extra protein.

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Ingredients

Salad:

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 1/2 cup quinoa
  • 1 clove garlic, minced
  • 1 bunch kale
  • 1/2 cup dates, diced
  • 1/2 cup almonds or pumpkin seeds
  • feta cheese, optional

Dressing:

  • 1 tbsp orange juice
  • 1/2 tbsp lime
  • 2 teaspoons maple syrup
  • 1/4 cup extra-virgin olive oil
  • Sea salt

Instructions:

  1. Combine ingredients for dressing, stir and refrigerate
  2. Heat oil in a cast iron fry pan, saute onions on low for 20 minutes, until caramelized, add garlic for the last 5 minutes
  3. Bring 1 cup of water to a boil, add quinoa, reduce heat, cover and let simmer for 15-20 minutes
  4. Wash and cut kale and toss with nuts/seeds
  5. Add caramelized onions, quinoa and dressing.
  6. Toss until everything is well combined
  7. Serve with crumbled feta if desired

Kale, Quinoa & Egg Breakfast Scramble

A great brunch idea that reheats perfectly the night day for a quick week-day breakfast. Top with a fried or poached egg, or scramble your eggs and combine with kale & quinoa stir fry.

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Serves: 2          Prep Time: 15 minutes          Ready In: 20 minutes

Ingredients

  • 1/2 cup red quinoa
  • 1 cup water
  • 2 tbsp butter or oil
  • 1 small onion, diced
  • 1/4 red, orange & yellow peppers, diced
  • 1/2 tomato, diced
  • 2 large kale leafs, chopped
  • 1 tbsp lime juice
  • 1/2 tsp cilantro
  • 1/2 an avocado, chopped
  • 2 eggs

Instructions

  1. Bring water to a boil in a small sauce pan
  2. Add quinoa, reduce heat, stir and cover
  3. Let cook for 10 minutes until water is absorbed
  4. Meanwhile, heat butter in a cast iron fry pan
  5. Saute onion for a few minutes, then add peppers and saute for another few minutes
  6. Next, add kale and stir until it softens
  7. Finally, toss in tomatoes
  8. Once quinoa is cooked, add lime and cilantro and transfer to fry pan with veggies
  9. Now fry or poach your eggs
  10. Place quinoa/kale mixture equally on two plates, add avocado, and top with egg

Apple Cinnamon Breakfast Parfait

I love making this recipe on the weekend! The leftovers make a great recess/coffee break (pictured below) or layer it twice for a protein-filled breakfast on the run during those busy back to school/work weeks.

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Serves: 2          Prep Time: 20 minutes          Ready In: 20 minutes

Ingredients:

  • 1/2 cup quinoa
  • 1 cup water (or apple juice)
  • 1 tsp cinnamon
  • 1/2 cup oats
  • 6 chopped walnuts
  • 1/4 tsp cinnamon
  • 1 tsp brown sugar
  • 1 tbsp coconut oil, melted
  • 1 apple, cored and diced
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp honey
  • water
  • 1/4 cup greek yogurt

Instructions:

Quinoa Layer

  1. Bring water to a boil (I like to use half water, half apple juice)
  2. Add quinoa, reduce heat to simmer and cover
  3. Let cook for 15 minutes until water is absorbed
  4. Add cinnamon and stir

Oat Topping

  1. Preheat oven to 350 degree
  2. Melt coconut oil in a small measuring cup
  3. Add oats, walnuts, cinnamon, brown sugar. Stir to combine
  4. Line a baking sheet with parchment paper and bake on middle rack for 10 minutes until golden brown

Apple Compote

  1. Combine apple, cinnamon, vanilla, honey in a small sauce pan
  2. Bring to a boil, then reduce to a simmer, adding water if required
  3. Cook until apples soften, approximately 15 minutes

Assembly

  1. Start with yogurt, then add quinoa, apple compote and top with oat crumble
  2. Enjoy with a drizzle of honey, some raisins or on its own!

 

 


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