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Eating Healthy Quinoa Cookies Chef Carlos La Cruz in honor of Madonna Williams

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

 

Print Recipe
Eating Healthy Quinoa Cookies Chef Carlos La Cruz in honor of Madonna Williams
Course Dessert
Cuisine Central America
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
2 inch cookies
Ingredients
Course Dessert
Cuisine Central America
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
2 inch cookies
Ingredients
Instructions
  1. 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!
Recipe Notes

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.

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