Quiona 101

Quinoa (keen-wa) is one of the great reasons why I love eating gluten free; although, you don't need to be gluten free to enjoy quinoa, and most stores carry it these days too. This wonder food is an ancient grain from the Inca days. This grain is packed full of super nutrition goodness. It is a good source of magnesium, iron and riboflavin. This grain is also a complete protein. That's right you get all 9 amino acids that your body needs. See World's Healthiest Foods for more information on health benefits of quinoa for migraines and heart health. I love making salads or baked goods with quinoa, not only is my family getting the goodness of a grain but the protein they need, which is great with little kids who don't like to eat meat or beans. I used it as our protein portion for our meal with our Potato Pancakes just a few days ago. Quinoa can be used instead of couscous, and in the flake form it is great substitute for oatmeal.  Quinoa is easy to cook and it doesn't have much a flavor so it will take on the flavors of whatever you add to it, but if you've never made it before here are two great recipes on how to use this super food in it's natural state and the flaked form.


Basic Quiona
1 cup quinoa
2 cups water
1/2 tsp salt

Wash quiona in a strainer for a few minutes; this is an important step because the quinoa will have a bitter flavor if not washed. Add quinoa, the 2 cups of water, and salt to the sauce pan, bring to a gentle boil. Once boiling stir a few times and then lower the heat to bring the water to a low boil. Let the quinoa cook for 20-30 minutes, or until the water is all absorbed and the outer skin has broken off. Some say to cook it covered, but uncovered is ok too.

Once cooked take out of the pan and add whatever you like or leave it plain or drizzle some olive oil over top. I like adding diced vegetables like cucumber or curry powder or nuts or you can add a few tablespoons of your favorite salad dressing. For the picture above I just added a few tablespoons of mustard Italian dressing. You can also add quiona to soups or stews, but I would cook it before hand and add it last minute.  



I used to love a good oatmeal cookie before going gluten free, but since then I've had the hardest time making cookies. You may not see many original cookie recipes on this blog, but this one I had to try from scratch. I had to make this from scratch is because I just haven't found many oatmeal raisin cookies that are soft, but not too wet, or they come out too crunchy and flat. Here is my answer to the oatmeal cookie. It's soft, but not too soft and it gets my daughter's seal of approval.

Quinoa Raisin Cookies
1/4 cup brown sugar 
1/2 stick of butter or butter replacer
1 cup chunky sun-butter (I make my own)*
1 tsp vanilla
1/2 cup quinoa flakes
1 cup Pamela's Pancake and Baking Mix
1 Tsp flax seed mix with 3 Tsp of hot water
2 Tsp hemp milk or other dairy replacer
1/3 cup raisins  
1 tsp cinnamon (optional)
Cinnamon sugar (for the top)

Pre heat oven to 350 degrees. Mix flax seed with the hot water and set aside. Cream together sugar, butter, sun-butter, and vanilla. Add quinoa flakes, baking mix, flax seed mix, cinnamon (if using) and hemp milk. Beat for 2 minutes or till well combined. Stir in raisins. 


Take a tablespoon amount of dough and roll gently into a ball, and place onto a parchment lined baking sheet. I use a small ice cream scoop to from the balls. Dip the bottom of a drinking glass in water or spray in non-stick cooking spray, then dip into cinnamon sugar and gently press cookie flat, but not too flat. Bake for 10-12 minutes. Let cookies a bit before transferring them to a cooling rack. Makes 1 1/2 dozens. 

*I use my own sun-butter in this recipe, which is not as wet as some nut or seed butters; so you may need to leave the milk out if the recipe so it doesn't get too wet. Also I am at high altitude so you may need to adjust it for your altitude.