Tag Archives: Quinoa

Pumpkin Quinoa “Risotto”

I love that quinoa can be used in so many recipes and make a great and healthy substitute for a lot of stuff, such as rice in this case. I used the vegetable I had on hand in this recipe, a mix between fresh and frozen. You can easily substitute any of the vegetables with your favourite veggies. This makes up a delicious meal, high in protein and fiber. Enjoy.

healthy pumpkin quinoa "risotto" vegan

Ingredients
(Serves 4-5)

1 cup quinoa, rinsed
1 tsp coconut oil
1.5 cups pumpkin puree (about 15 oz/425 grams), make your own or use canned
1 onion, chopped
2-3 cloves of garlic, minced
1 handful spinach, roughly chopped
1.5 cups green peas or other vegetables (I used a mix of frozen green peas and green beans)
2 carrots, peeled and chopped into small pieces
4-5 mushrooms, chopped
salt and pepper

healthy pumpkin quinoa "risotto" vegan

Instructions

1. Cook the quinoa, follow the cooking instructions on the back of the package.
2. Add the coconut oil on a frying pan and start to sauté the onion and garlic, about 5 minutes. Add the mushrooms and carrots and continue to sauté for another 5 minutes.
3. Pour in the pumpkin puree. Bring to a boil and then turn down the heat to medium low.
4. Once the quinoa has finished cooking, add it to the pumpkin mixture as well as the remaining ingredients (green peas, spinach, salt and pepper).
5. Let it cook for a few more minutes and enjoy.

Quinoa Pancakes

I found this recipe in a magazine (I just made a few changes to it) and the pancakes tastes so good! Quinoa has a lot of nutritional benefits and is for many a “superfood”. One good reason to include quinoa in your diet is because it is a complete protein, meaning that it contains all the essential 9 amino acids which your body can’t produce by itself. It is also rich in vitamins, minerals and dietary fibre.

Quinoa can be used in a lot of recipes, such as bread, cookies, porridge, pancakes, salads and as a side dish. Just be creative 🙂

healthy quinoa pancakes

For the quinoa pancakes you will need:
(serves 4)

7 oz/200 grams raw quinoa grain, rinsed
1 big table spoon of flaxseeds or chia seeds
1.5 cups of almond milk or other milk if you prefer
1 tsp ground cinnamon
1 tsp pure vanilla extract
1/2 tsp baking soda
2 eggs
a big handful of blueberries
2 bananas, mashed
coconut oil for cooking

1. Mix the quinoa, milk and the flaxseeds (or chia seeds) and let it soak overnight or for at least an hour.
2. Add the rest of the ingredients, except for the bananas and blueberries into a blender and blend for a few minutes or until everything is well combined.
3. Fold in the bananas and blueberries to the mixture.
4. Cook on medium/low heat until the pancakes are golden.

Serve with some maple syrup or honey and fresh fruit/berries 🙂

healthy quinoa pancakes

Healthy Quinoa cookies with banana and mango

This recipe makes about 18 + cookies
I felt like making some healthy cookies to have as a snack. These cookies worked out great and are easy to make.

healthy quinoa cookies

What you need:

*¾ cup quinoa, *1 ½ cup of water

*1 teaspoon cinnamon, *½ cup whole wheat flour, *½ almond flour, *½ cup ground flax seeds, *½ cup pure maple syrup, *2 teaspoons pure vanilla extract, *2 tablespoons of coconut oil (melt on low heat), *1 egg, *½ cup of walnuts, *2 bananas (1 to be used as topping), *½ mango

1. Rinse off the quinoa and cook it together with the water for about 15 min on low heat.

2. Once it’s done, let it cool off for about 5-10 min.

3. Preheat the oven to 350 ˚F (175 ˚C). Add the dry ingredients: cinnamon, flour and flax seeds in a bowl.

4. Add the quinoa and mix it together with a wooden spoon or a spatula. In a separate bowl, add the wet ingredients: vanilla, maple syrup, egg and coconut oil. Mix the wet ingredients together.

healthy quinoa cookies

5. Add the wet ingredients to the bowl with the dry ingredients and the quinoa.

6. Chop one of the bananas into small pieces, chop the walnuts and cut the mango into smaller pieces. Add it to the dough.

7. Mix it gently together, using a wooden spoon or a spatula.

8.  Line a baking tray with baking/parchment paper and make cookies the size of a topped tablespoon. Use your hands to make them round and then gently push them down a little, to make them flatter. Take the other banana and cut it into thin slices and put one slice on top of each cookie.

healthy quinoa cookies

Cook for about 17 – 20 min on 350 ˚F or 175 ˚C. When they’re done, take them out and cool on a cooling rack.

Note:

The cookies taste great without the egg as well. If you want the cookies to be gluten free, simply switch the flour with gluten free flour. Quinoa is naturally gluten free. You can also leave out the mango if you don’t like it 🙂