Eating Healthy: Quinoa
Pronounced “keen-wah,” the protein-packed grain quinoa contains every amino acid, and is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber. It looks a bit like couscous and is as versatile as rice, but quinoa has a richer, nuttier flavor than either of them.
Quinoa seeds have a naturally bitter coating that must be soaked off before preparing. Packaged quinoa has likely been presoaked, but check before cooking. To cook it, soak 1 cup quinoa in 2 cups water for 5 to 10 minutes (to dissolve any remaining bitter coating). Drain and rinse. Pour into a pot and add 1-1/2 cups water and ½ teaspoon salt. Boil, then cover with a tight-fitting lid. Simmer for 15 minutes. Remove from heat and let sit for 5 minutes, covered. Fluff with a fork and serve.
Quinoa can be eaten on its own as a side dish, with a bit of butter or oil, salt and pepper, or other seasonings. It also makes a great breakfast dish mixed with dried fruit, cinnamon, milk, and maple syrup or honey. Paired with chili, stir-fries, beans or curries, quinoa is a healthy substitute for rice, and it also makes a tasty pilaf. As a main course, use it to make meat-free burgers, mix it into stews, or toss it into salads. Quinoa works as a baking grain as well, and makes for delicious and nutritious breads and muffins.
Chef Carlos La Cruz
Eating Healthy: Quinoa
Pronounced “keen-wah,” the protein-packed grain quinoa contains every amino acid, and is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber. It looks a bit like couscous and is as versatile as rice, but quinoa has a richer, nuttier flavor than either of them.
Quinoa seeds have a naturally bitter coating that must be soaked off before preparing. Packaged quinoa has likely been presoaked, but check before cooking. To cook it, soak 1 cup quinoa in 2 cups water for 5 to 10 minutes (to dissolve any remaining bitter coating). Drain and rinse. Pour into a pot and add 1-1/2 cups water and ½ teaspoon salt. Boil, then cover with a tight-fitting lid. Simmer for 15 minutes. Remove from heat and let sit for 5 minutes, covered. Fluff with a fork and serve.
Quinoa can be eaten on its own as a side dish, with a bit of butter or oil, salt and pepper, or other seasonings. It also makes a great breakfast dish mixed with dried fruit, cinnamon, milk, and maple syrup or honey. Paired with chili, stir-fries, beans or curries, quinoa is a healthy substitute for rice, and it also makes a tasty pilaf. As a main course, use it to make meat-free burgers, mix it into stews, or toss it into salads. Quinoa works as a baking grain as well, and makes for delicious and nutritious breads and muffins.
Chef Carlos La Cruz
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 5 minutes |
| Servings |
2 inch cookies
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- 1 cups peanut butter natural, crunchy
- 1 cup honey or maple syrup
- 1 each egg
- 1/2 cup flour gluten-free
- 1/4 cup quinoa powder Organika's Organic
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda gluten-free
- 1/2 tsp sea salt
- 1 1/2 cups quick cooking oats gluten-free
- 3/4 cup dark chocolate chips 70%
Ingredients
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|
- Preheat oven to 375ºF In a large bowl, cream together peanut butter, egg, vanilla extract and honey until smooth. Combine the gluten-free flour, Organika's Organic Quinoa powder, baking soda, baking powder, oats, chocolate chips and sea salt and stir into the creamed mixture. Drop by tablespoonfuls unto a cookie sheet. Bake for 8 to 10 minutes. Allow cookies to cool for 5 minutes on baking sheet before removing to cool completely. Enjoy!
Nutrition Facts:
Numbers are based on a full recipe divide the numbers by 12 to get a nutritional fact per cookies
Calories: 238
Total Fat: 10.5 g.
Saturated Fat: 2.5 g.
Cholesterol: 13 mg.
Sodium: 106.5 mg.
Potassium: 186 mg.
Total Carbohydrates: 34 g.
Fiber: 3 g.
Sugar: 19 g.
Protein: 6 g.