Vegan Gluten Free Toasted Quinoa Snack Balls

Vegan Gluten Free Toasted Quinoa Snack Balls

Dimsum and Snacks Fruit Gluten Free Nuts and Seeds QUINOA

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http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com

These energy-boosting snack balls of tri-coloured toasted quinoa, pureed dried mango, nuts and oats, are the perfect lunch-box fillers or as a high-energy mid morning treat.

60 g Tri-coloured quinoa, rinsed and drained 80 g Quick oats 30 g Flaked coconut 50 g Dried mango, finely chopped 80 g Creamy almond butter 50 g Maple syrup

1. Well rinse and drain the quinoa. Place them in a large nonstick skillet in a single layer over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes. Set aside to cool.
2. Place quinoa, quick oats, flaked coconut, and dried mango in a food processor and process to a crumb. Add in almond butter and maple syrup and whiz for 2-3 minutes until the mixture forms a paste.
3. Roll tablespoonsful of mixture into balls. place on a tray and then refrigerate until firm.

http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com

Tri-coloured Quinoa Rice Paper Rolls

Tri-coloured Quinoa Rice Paper Rolls

Gluten Free Poultry QUINOA Salads

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http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Create a simple, healthy and flavourful lunch with these rice paper rolls which are low-cal, low-fat and gluten-free. Use the roasted chicken and cooked tri-coloured quinoa leftovers to make this time-saving, delicious meal.

100 g Tri-coloured quinoa, rinsed 200 ml Water 1 tsp Gluten free tamari plus extra to serve 10 Rice paper sheets 200 g Leftover roasted chicken breast, thinly sliced 1 Sweet pepper, deseeded and thinly sliced 1 Fresh red chilli, thinly sliced diagonally Fresh parsley, cilantro or mint leaves

1. Place quinoa and water in a saucepan over medium-low heat. Bring to a simmer. Cook, occasionally stirring, for 10-12 minutes or until quinoa is tender. Cool slightly. Toss with the tamari.
2. Soak a sheet of rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with sliced chicken, sweet pepper, chilli and fresh herb leaves.
3. Roll up firmly to enclose the filling. Cover with a slightly damp cloth to preven drying out. Repeat with remaining sheets. Continue with remaining rice paper and fillings. Serve with extra tamari, if desired.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

Dimsum and Snacks Gluten Free Nuts and Seeds QUINOA

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http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

If you adore classic puffed rice bars, then these sweet, chewy, and seedy puffed quinoa bars are for you too. Not only are these bars great for kids, they are perfect in your lunch-box for an extra energy boost during the day. They are vegan, naturally gluten free, super tasty and contain no refined white sugar.

180 g Tahini 250 g Maple syrup 100 g Puffed quinoa 200 g Sunflower seeds 200 g Pepitas 30 g Black sesame seeds 30 g White sesame seeds

1. Grease a 20cm x 30cm baking pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
2. Place tahini and maple syrup in a small saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until syrup has melted and mixture is combined.
3. Combine puffed quinoa, sunflower seeds, pepitas and sesame seeds in a bowl. Add tahini-syrup mixture. Working quickly, stir until combined. Spoon mixture into the prepared pan, pressing with the back of a spoon to level and compact. Refrigerate overnight or until set.
4. Cut into 16 - 20 bars. Store the rest in an airtight container in the fridge.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Tri-colour Quinoa with Pineapple and Miso Salmon

Tri-colour Quinoa with Pineapple and Miso Salmon

Fruit Nuts and Seeds QUINOA Salads Seafood

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http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Miso-glazed salmon and quinoa combined with fresh pineapple, pine nuts and salad greens to make a delicious, light but satisfying weeknight meal. I use red miso, which is typically made from soya beans fermented with barley or other grains, in the marinade for the salmon. Replace it with rice or soya based white miso instead if you need to go gluten free. You could use rice, kaniwa, or farro instead of quinoa.

Miso Salmon	Salad
2 tbsp Red miso paste 1 tbsp Light soya sauce 2 tbsp Sherry vinegar 1 tbsp Coconut sugar 1 tbsp Olive oil 300 g Salmon steak	100 g Tri-colour quinoa, rinsed, drained 1/2 Fresh pineapple, peeled and chopped 3 Scallions, chopped Salad greens Handful of roasted pine nuts

1. Combine miso paste, soya sauce, vinegar, coconut sugar, and olive oil in bowl. Use 1 tablespoon of the sauce to brush the salmon steak.
2. Meanwhile well rinse quinoa and drain. Place them in a saucepan filled with 250 ml of water. Bring to a boil. Lower the heat to low and cook for 12 minutes or until the water is absorbed. Set aside to cool.
3. Cook the salmon in a large skillet over medium-high heat for 3 minutes each side for medium or until cooked to your liking.
4. Place quinoa, chopped pineapples, and scallions in a large bowl. Add 1 tablespoon of miso sauce and gently toss to combine.
5. Place salad greens on platters. Top with quinoa and salmon. Sprinkle the roasted pine nuts over. Serve with extra miso sauce.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

DIABETIC FRIENDLY MEXICAN QUINOA SKILLET

DIABETIC FRIENDLY MEXICAN QUINOA SKILLET

QUINOA Side Dishes TEX-MEX RECIPES VEGETARIAN

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For those of us who have Type II diabetes, you KNOW how hard it is to find something quick, easy and tasty that won't send your glucose meter into a spin. Well, here is a recipe that is very diabetes friendly and it SCREAMS comfort food for me.

This recipe is super quick and easy to make!!  It is definitely in my 5 star recipe box and I will be freezing single portions of it for my busy day quick hot lunch!!

This is delicious at room

temperature too !!?

QUINOA LUNCH

1 cup chopped onion  
1 clove garlic minced
1 seeded and de-veined jalapeno pepper chopped (optional)
1 cup white quinoa (rinsed well and drained)
15 ounce can low salt kidney beans, rinsed and drained 
1  diced red bell pepper
14.5 ounce can diced tomatoes (NOT-drained)
1  14.5 ounce can of water
1 cup corn  (I used frozen)
3 teaspoons chili powder (see note about using jalapeno)
1 teaspoon ground cumin (don't leave out)
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
4 ounce can diced mild green chiles (un-drained)

Make sure you rinse the dry quinoa grain under cold running water before cooking it. Quinoa has a natural coating (almost like a dust?) that can taste bitter if not rinsed off. Some brands of quinoa say "pre-rinsed" but I rinse that one too.......just to be safe (it just takes a second to do).

Saute the chopped onion in a tablespoon of vegetable oil until the onions are soft and start smelling sweet. Add the garlic and saute for another 30 to 60 seconds (but watch so it doesn't burn).

Add everything else, stir well, and bring to a boil. Lower heat to a gentle simmer and put the lid on to cook for 15-20 minutes (depending on how hot your pan is).  After 20 minutes, turn heat OFF but leave lid on and let it sit for about 10 minutes.

If you are new to cooking quinoa, you will know it is done when you see a TINY white sprout curl inside each grain of quinoa.

NOTE: I don't care for tons of spice, so I often leave out the chopped jalapeno and instead, use 1/8 teaspoon of cayenne.

NOTE: I freeze this in one cup containers for a quick lunch.  The next day, I pop one of these containers into the microwave (still frozen) and heat on high for 2 1/2 minutes (about half that time if it isn't frozen). It makes a wonderful lunch !!

NOTE: My all time favorite way to eat this (and maybe it is just me), but I love it steaming hot, topped with a scoop of ice cold fat free cottage cheese.  Yum!!!  

ENJOY !!!

MUSHROOM QUINOA

MUSHROOM QUINOA

QUINOA

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The first time I bought quinoa, I cooked it without any seasonings. I tasted it, shrugged my shoulders and then put it back in the pantry. This COULDN'T be the same quinoa that people were raving about could it?

What I found out (much later) was that you have to add veggies, spices, etc. to the quinoa (while cooking) and then something magical happens. Quinoa takes on the attitude of whatever you cook it with......want beefy? cook it in beef broth, want it spicy? cook it with Rotel tomatoes. Some people even eat it for breakfast, but I haven't tried that yet.

So, lately, I've been experimenting with adding different things to quinoa and this beefy quinoa was a hit. I hope you like it too.

MUSHROOM QUINOA
3/4 cup chopped onion
6 large mushrooms
1 large carrot
1 cup peas
1 cup quinoa (rinsed and drained)
2 cups beef broth (I used Campbell's beef consume)
1 teaspoon salt
1/4 teaspoon black pepper
pinch of cayenne (optional)

Prep work: Remove stems from mushrooms and put them in the food processor along with the carrot. Pulse them until both vegetables are about the size of a pea. Next hand slice the mushrooms fairly thickly and set aside. Note: add as many of your favorite veggies as you want.

Saute onions then scoot them over to edge of pan. Add the mushrooms and saut� them (in the onion pan) until you get some toasty brown color on the edges.

Put EVERYTHING into a large sauce pot and bring to a boil; reduce heat and put a tight fitting lid on it. Reduce boil to a gentle simmer (like for rice) and cook for 15-20 minutes. You will know that the quinoa is cooked completely when you see that it has swollen to a semi transparent little circle and it has a small white seed shoot on it like this:

After the quinoa is cooked, I like to turn the heat off and let it sit (with lid on) for 10 minutes before eating. ?

Depending on how many veggies you pack into this recipe (there is no limit), you should get 5 or 6 cups in the final dish. I freeze it in one cup measures. No need to defrost, just microwave uncovered for 2 minutes. It makes a great (and filling) lunch, with no guilt !!

ENJOY !!

Quinoa is known as a super food for many reasons. The description of most of those reasons are words that I don't use every day, like flavonoids, phylonutrients, antioxidants, etc.

For me, my reasons for enjoying quinoa are: it's quick and easy to prepare, it will take on any seasonings you like and most of all, I can eat a big bowl of this and it doesn't effect my blood sugars very much at all, plus it's gluten free!! I hope you try it.?