Quinoa – Balance for Dietary Excess – Part II

Here are a few more quinoa recipes for you to play with. I have focused this section primarily on using quinoa as a substitute for flour in baked goods. Please check out my previous quinoa posting for more savory quinoa recipes!

Quinoa flour can be purchased in most health food stores. Look for it in the baking aisles near other grain and gluten-free flours.

Quinoa Bannana Applesauce Bread

• 2 1/2 cups quinoa flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 2 medium bananas peeled and mashed
• 1 cup unsweetened applesauce
• 1 cup brown sugar
• 4 eggs
• 1/2 cup canola oil (or your choice of oil alternative except olive oil)
• 1 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease a 5×7 loaf pan. Combine quinoa flour, baking soda, salt, cinnamon, ginger and cloves in a bowl. In a separate larger bowl combine mashed bananas, applesauce, sugar, eggs, oil, raisins and walnuts. Mix until all are incorporated, then add flour mixture. Fold together until blended, do not over mix. Pour mixture into loaf pan and bake for approximately 40 minutes. Check your bread after 30 minutes. Test by inserting a knife or wooden skewer. The surface should come out clean when the bread is done.

Killer Quinoa Energy Bars
(adapted from Bob’s Red Mill recipe)

• 2 cups oats, rolled, quick cooking
• 1/2 cup quinoa organic grain
• 1/2 cup ground flax seed
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup sliced almonds
• 1/2 cup pumpkin seeds
• 1/4 cup cranberries
• 1/4 cup dried apricots (chopped)
• 1/2 cup coconut (shredded)
• 1/2 cup chocolate chips
• 1/2 cup agave nectar
• 1/2 cup whole wheat flour
• 1/4 cup oil
• 2 teaspoons vanilla
• 1 cup water

Cook dry quinoa according to directions. Meanwhile, combine oats, flax, baking soda, agave, flour, walnuts, seeds, cranberries, coconut, chocolate chips (if using) and sea salt in a large bowl. When quinoa is finished cooking add the oil, vanilla and water to the pan. Mix quinoa with other dry ingredients until well mixed. Spread mixture into greased 9 x 13-inch pan. Bake for 20 minutes at 350ºF, cool and cut into pieces.
*Feel free to play around with different fruit and seed combination to fit your own taste buds!

Spicy Mayan Brownies

• 1/4 cup red quinoa (rinsed)
• 2 Tbsp brown flax seeds
• 1 Cup water
• 1/4 Cup coconut oil
• 2 Tbsp agave nectar
• 2 tsp vanilla
• 1 Cup brown sugar
• 1 1/4 Cup cocoa
• 3 tsp cinnamon
• 1/2 tsp anise (optional)
• 1/2 tsp allspice
• 1/4 tsp cloves
• 1/8 tsp cayenne pepper
• 1/4 tsp salt
• 1/8 tsp baking soda

Soak the quinoa and flax seeds in 1 cup of water for 8-12 hours at room temperature. Your seeds will start to sprout during this time period. Puree the sprouting mixture and it’s water in a blender or food processor till smooth. Then mix in the coconut oil, agave, vanilla, brown sugar, cocoa, spices, salt and baking soda. Spread mixture into a greased 9×5 pan and bake at 350 for about 30 minutes. Cool and cut into squares.

Quinoa Harvest Cupcakes

• 2.5 cups diced apple
• 1/4 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 cup water
• 1/4 cup rum, optional
• 1/2 cup freshly grated coconut
• 4 eggs
• 6 Tbsp butter, melted
• 1 cup sugar
• 1 1/2 cups cooked quinoa
• 1 3/4 cups flour
• 1 tsp baking powder

Place the apple, water, sugar, cinnamon, ginger, cloves, water, and rum in a saucepan and simmer until the apple is cooked and almost all the liquid has evaporated. Meanwhile, whisk the eggs with the sugar and then add the melted butter. Add the quinoa, flour and baking powder, and mix well. Line 24 muffin tins with papers. Scoop a small amount of batter into the bottom of each cup. Put a dollop of the cooked apple mixture in the center of each cup, sprinkle with grated coconut and then top with the remaining batter. Bake at 350 for about 30 minutes.

Quinoa Crepes

• 1 egg
• 1 1/2 cup water
• 4 tablespoons vegetable oil
• Zest of 1 orange
• 2 tablespoon agave nectar
• 1 1/2 cups cooked quinoa
• 1 1/2 cups whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt

Combine all ingredients until you reach a nice batter consistency. You may need to add a touch more water depending on how you like your crepes. Heat pan or griddle on medium low heat. Grease well. Using a 1/3 cup measure, scoop batter onto heated pan/griddle. Wait until you see small bubbles forming on the upper surface before flipping (about 2-3 min). Flip and cook until golden brown. Serve with your desired condiments, like berry compote or fresh whipped cream.