5-Ingredient Quinoa Breakfast Pots


5-ingredient-quinoa-breakfast-pots-5 Hi there!

My name is Stephanie and I write everydayfeasts.com, and today I’m guest posting for Wendy here at Cooking Quinoa.

I love cooking with quinoa, so I was thrilled when Wendy asked me to share one of my favorite quinoa recipes with you.

Today I’ll be telling you a little bit about my 5-ingredient quinoa breakfast pots, which I make a lot.  Now, I’m totally an early morning person, but I always seem to be scrambling to get out the door in the a.m. to get to meetings or run errands. And one thing I really don’t like doing is skipping breakfast. It makes me feel cranky, hungry, and I get tired really quickly. The other thing is that I like to eat pretty healthy breakfasts, because they set the tone for my day and help me stay focused and feel my best.

Enter these little quinoa pots. They’re the perfect easy, wholesome breakfast. If I know I’m going to have a busy morning, I prepare them the night before and put them in the fridge for a grab-and-go breakfast the next day. They hardly take any time to put together, and with only five ingredients, they’re incredibly easy to make.

The thing I like the most about these little pots is that they’re delicious! It’s almost like eating dessert, which is great when it’s healthy and still only 7:00 a.m.!



5-Ingredient Quinoa Breakfast Pots

Rating: 51

Yield: 4 servings

Serving Size: 365g

Calories per serving: 254

Fat per serving: 6.9g

5-Ingredient Quinoa Breakfast Pots

These little breakfast pots are incredibly versatile. You can substitute mixed quinoa with just one variety, and the strawberries with whatever fruit is seasonal and available to you (even frozen fruit will do in a pinch). You can sub out the pistachios for almost any other nut (think hazelnuts or almonds), and you can even experiment with other nut or dairy milks. Have fun making it your own!

This recipe is vegan and gluten-free.


  • 4 cups almond milk
  • 1 cup mixed quinoa (equal parts of white, red, and black varieties)
  • 10 oz fresh strawberries, sliced (16-20 strawberries)
  • 2 tbsp pistachios, slivered
  • honey to sweeten (I use approximately 2 tbsp.)


  1. In a small saucepan, warm the almond milk on low heat. After 2 minutes, add the quinoa and stir gently so the quinoa doesn’t clump together.
  2. Cook on low heat for 15 minutes, or until the quinoa is cooked through.
  3. Remove from heat, and divide among bowls or jars for an easy breakfast to-go!
  4. Top with the strawberries and pistachios, and drizzle the honey on top.


Servings 4, Serving Size 365g, Calories 254, Fat 6.9g, Carbohydrates 41.9g, Protein 8g, Cholesterol 0mg, Sodium 183mg, Potassium 550mg, Fiber 9.7g, Sugars 12.4g, WW Pts 6

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Connect with Stephanie!


Stephanie is a self/mama/grandma-taught home cook. She writes Everyday Feasts, a little blog about cooking simple, delicious meals.

Here’s where you can find her:


Quinoa Chia Seed Protein Bars


Quinoa-Chia-Seed-Protein-Bars-3-cq Hi everyone! My name is Danielle Krueger, and I am the writer, photographer, recipe developer and taste tester over at The Lean Clean Eating Machine. I am so honored that Wendy contacted me to do a guest post for Cooking Quinoa! When I checked out all of the fabulous recipes already featured, I just knew there was no way I could say no, but I’ll be honest, coming up with an original quinoa recipe to present you all with was no easy task. I wanted to bring you something slightly out of the norm in terms of how quinoa is typically used, and after several experiments and many messes later, I feel pretty confident with what I was able to come up with!

As someone who is always on the lookout for convenient forms of plant-based protein, the one thing I have struggled to find time and time again was a good tasting, all-natural protein bar that didn’t contain all of the unnecessary sweeteners, gluten or dairy found in most store bought brands. Often times, I find many of the protein bars on store shelves to be no more than glorified candy bars, but I knew there had to be a way to pack the same protein punch, without the preservatives, additives and other ingredients that make you say ‘huh?’

This Quinoa Chia Seed Protein Bar recipe I created really came out a winner as far as meeting my perfect protein bar criteria! Taste-wise, they are delicious, with a chewy granola-like texture and a hint of subtle sweetness. As far as cooking is concerned, these bars are incredibly simple to throw together. With 11 ingredients total (including spices), and a short 15-minute baking time, there is absolutely no reason you shouldn’t give this recipe a try, unless, of course, you are allergic to nuts, in which case I would highly recommend you stay away (I promise to come up with something different for you)!

These protein bars contain only all-natural ingredients, and are also gluten free, dairy free and can be made vegan friendly. Additionally, each bar comes in at 275 calories with 10 grams of protein and 7 grams of fiber.

Really, what more could you want in a protein bar? Healthy, filling and ultra satisfying, these protein bars will keep your energy levels high, while keeping your health on track.

Quinoa Chia Seed Protein Bars

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 servings

Serving Size: 1 bar

Calories per serving: 275

Fat per serving: 16g

Quinoa Chia Seed Protein Bars


  • 2 Tbsp. organic honey (use 100% pure maple syrup to make vegan)
  • 1/4 cup organic brown rice syrup
  • 1/2 cup raw almond butter - 28 grams protein, 16 grams fiber
  • 1/2 cup dry quinoa (I used white, but you can use any variety)
  • 1/2 cup chia seeds (I used black chia seeds, but any kind will work)
  • 2 Tbsp. ground flax seeds
  • 1/4 tsp. pink Himalayan salt
  • 1 tsp. cinnamon
  • 1 tsp. cardamom
  • 1 cup rolled oats (gluten free)
  • 1/2 cup raw almonds; coarsely chopped


  1. Preheat oven to 350F.
  2. In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt, cardamom and chopped raw almonds. Stir to combine.
  3. In a small, microwave-safe dish, combine raw almond butter, organic brown rice syrup and honey. Stir to mix, then microwave for 1 minute to soften.
  4. Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix. Wet ingredients may begin to firm up, in which case you will need to use clean hands to knead the mixture together.
  5. When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down mixture with a plastic spatula to make a single, even layer.
  6. Bake on middle rack of oven for 15 minutes.
  7. When finished, remove from oven and let cool for 10 minutes.
  8. After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper. Place bars on a wire rack to finish cooling.
  9. Cut finished bars with a sharp, non-serrated knife or pizza cutter 4 times horizontally and 4 times vertically to create 8 bars total.
  10. Wrap cooled bars in saran wrap and store in refrigerator until ready to eat.


Servings 8, Calories 275, Fat 16g, Carbohydrates 33g, Protein 10g, Fiber 7g, WW Pts 8

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Hi, I’m Danielle, and I am the author, photographer and recipe developer behind The Lean Clean Eating Machine. Here you will find my natural, whole food recipes that I have created for those who are looking to leave artificial foods behind, without sacrificing taste in the process.

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Sweet & Savory Quinoa Breakfast Bowl



Even though I’m not the biggest fan of traditional breakfast food, I almost always wake up  starving.  In fact, I can skip dinner fairly easily…but breakfast, not a chance.

One of my favorite ways to start the day is with a quinoa breakfast bowl.   Many times this will consist of quinoa, beans, veggies, avocado and hummus.  But lately, I’ve been loving this easy breakfast bowl that actually almost resembles breakfast food.

Since it comes together in just a few minutes, it is perfect for those mornings where Skye is up before 5am and the rest of the house is sleeping for a couple more hours.


I love those quite moments where the two of us are having breakfast together.

She’s not quite ready for this dish just yet, but she does do fairly well with quinoa, especially if I mix it with avocado.


What’s your favorite way to start the day?

Sweet & Savory Quinoa Breakfast Bowl

Sweet & Savory Quinoa Breakfast Bowl


  • 3/4 cup cooked quinoa
  • 1 ounce goat cheese or vegan goat cheese
  • 3 dates, chopped fine
  • 1 tablespoon pumpkin seeds
  • 1/2 tablespoon maple syrup


  1. Place quinoa in a bowl and toss with goat cheese, dates and pumpkin seeds. Drizzle with maple syrup and serve.
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Gluten Free Quinoa Cinnamon Bites


I have talked at great lengths about how my boys can rarely agree on anything when it comes to food. It is so bad that I tell Skye nearly daily that she is not going to be a picky eater, even though I’m pretty sure she has no clue what I am saying.  (Sadly, it doesn’t seem to be working either.)

So when they do agree, and do so enthusiastically, it is cause for celebration.

I have been making them Cinnamon Bites for ages, and they love them every time.  They are great on trips and an easy treat to have on hand.

When we decided to take the family gluten free, I was worried about how they would respond.  Alex, especially, has a hard time when dishes change in any way.  He drives me crazy quizzing me about everything being the same as last time before he will take his first bite of anything.

I debated even telling them that I was making them gluten free.  But given my little detective, I decided I had to come clean.

I crossed my fingers when Christian took his first bite.  I was afraid I was going to have a whole batch of these babies that I was going to end up eating.

Whew!  He loved them.

Next up Alex.  His smile said it all.

We now enjoy these Gluten Free Quinoa Cinnamon Bites and when Skye is bigger she can too!

In other news, I am happy to be offering one of my favorite books, QuinoaFit at a special discount for a limited time.quinoa-fit



Coupon Code: Sweetheart

Let’s take a look at what you get:




mains & sides





Coupon Code: Sweetheart

Gluten Free Quinoa Cinnamon Bites

Rating: 51

Gluten Free Quinoa Cinnamon Bites

This is one of my favorite uses for my multi-purpose pizza dough!


  • 1 lb quinoa pizza dough
  • 3 tablespoons butter or Earth Balance
  • ¼ cup brown sugar OR coconut palm sugar
  • ½ tablespoon cinnamon


  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. Place another large piece of parchment paper on your counter and sprinkle with gluten free flour. Roll crust into a rectangle, sprinkling with additional flour as necessary to prevent sticking.
  3. Using a pastry brush, spread butter evenly on the crust. Combine cinnamon and sugar in a small bowl and sprinkle on top.
  4. Starting at the LONG side of the dough, use your hands to gently roll the dough tightly. (You will be forming a long log.) Cut the dough with a sharp knife or kitchen shears into small bites.
  5. Place on a parchment lined baking sheet and bake for 20 to 25 minutes, until golden brown. Store for two days at room temperature or a week in the refrigerator.


Servings 12, Calories 117, Fat 4.2g, Carbohydrates 19.1g, Protein 2.7g, Cholesterol 8mg, Sodium 180mg, Fiber 1.5g, Sugars 2.9g

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Strawberry Quinoa Muffins & Your Gluten Free Valentine’s Day


I’ve been gluten free for almost two years now, and I have to tell you there are two things that are still challenging for me. The first is eating out and the second is holidays.

This makes holiday’s like Valentine’s day – where you typically do eat out – especially challenging. If you are gluten free, my goal is to make this Valentine’s day a little less stressful. I’m going to be sharing some new recipes that I’ve developed with Valentine’s Day in mind and also talking about some tips on how to eat out gluten free without spoiling the romance. Because lets face it, nothing is less romantic than spending 20 minutes grilling your waiter (when you only have a babysitter for 2 hours!) only to find that you are curled up in a ball with a stomach ache shortly after you leave the restaurant.

Step 1: Finding a Gluten Free Friendly Restaurant

If you are in a large city, this is a great resource for finding restaurants that are either gluten free or gluten free friendly. I also really like this one because it isn’t just limited to cities, has an iPhone app and also has reviews from other gluten free diners. I really like to read other peoples comments. (i.e. did they get sick after they ate there?) You can also get on websites like Yelp put in the keyword gluten free. When all else fails, simply put the city you are in and gluten free in your search engine.

Step 2: Do Your Homework

The first thing I do when I am going to a new restaurant is look at their menu online. This gives me an idea of their offerings and also lets me know if I am going to be restricted to one gluten free option or if they have a wide variety of offerings. I find it very stressful to go into a situation not knowing and that hardly encourages an environment for romance. Many times if the menu isn’t clear, I will also call ahead and ask questions. If they have gluten free bread, is it purchased (like Udi’s gluten free bread) or is it made by a local bakery? If it is from a bakery does this bakery also make bread with gluten in it and if so, what measures are taken to avoid cross-contamination? What about their salad dressings? Don’t assume that meat or veggies are a safe bet because both often have seasonings that contain gluten. You also want to make sure if you are going to be eating any fried foods (it is a special occasion after all) that the oil is not also being used for foods gluten containing foods. Most restaurants are very accommodating and happy to answer your questions as long as you don’t call during busy times.

Step 3: Know What You Are Getting Before You Go

Once I know what my options are going to be, I decide exactly what I am going to order before I go. I know I am not alone in this – but sometimes it can be really easy to say “just this once” I am going to splurge and have that pizza/bread/breaded chicken/chocolate cake. I find it much easier to stay on track if I decide in detail everything I will be getting before I get there.

If you have more questions about gluten free living, feel free to ask in the comments or stop by the Udi’s Gluten Free Community.

So now that we’ve talked about eating out gluten free without spoiling the romance, I am going to share my all time favorite muffin recipe with you. These Strawberry Quinoa Muffins are the perfect way to say I love you on Valentine’s Day. I happen to think they make a great breakfast most any day.

Gluten Free Strawberry Quinoa Muffins

Gluten Free Strawberry Quinoa Muffins

The optional sugar topping makes these muffins feel like more of a dessert!


  • 2 cups Self-Rising Flour Blend (see below)
  • 1/2 cups coconut palm sugar (or sugar of choice)
  • 1/4 cup packed Muscovado sugar (or brown sugar)
  • 1/2 teaspoon baking soda
  • 1 cup cooked quinoa
  • 2 tablespoons ground flax seeds
  • 2 large eggs or flax eggs (2T ground flax seeds + 6T warm water)
  • 1/3 cup melted coconut oil
  • 3/4 cup milk of choice
  • 1/4 cup applesauce
  • 2 teaspoons vanilla extract
  • 1 1/2 cups diced strawberries
  • Topping (Optional)
  • 4 tablespoons melted butter
  • 1/2 cup sugar of choice


  1. Preheat oven to 425 degrees. Grease a twelve-cup muffin tin or line with muffin papers.
  2. In a large bowl, combine flour, sugars and baking soda. Stir to combine. Add flax seeds and cooked quinoa and stir until it is coated.
  3. In a separate bowl, beat eggs. Add in coconut oil, milk, applesauce and vanilla and stir to combined. Add to dry mixture and stir until just wet. Fold in strawberries.
  4. Scoop batter into prepared muffin tins. (I like to use an ice cream scoop.) Place in the middle rack of the oven and bake for 15 to 18 minutes, until a toothpick placed in the center comes out clean. Allow to cool on a rack for 5 minutes, then remove from muffin tin and place directly on the rack to continue cooling.
  5. If topping, place the melted butter in a small bowl and place the sugar in a separate bowl. Dip the top of the muffin into the butter and then carefully roll in the sugar.
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Self Rising Flour Blend


  • 1 1/4 cups millet flour
  • 1 cup white sorghum flour
  • 3/4 cup quinoa flour
  • 1/2 cup cornstarch or potato starch
  • 1/2 cup tapioca starch
  • 2 tablespoons baking powder
  • 2 teaspoons xanthan gum
  • 2 teaspoons sea salt


  1. Combine all ingredients in a large storage container.
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Learn more about living gluten free! Visit http://udisglutenfree.com/community

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

Hearty Quinoa Bread


Hearty Quinoa Bread | CookingQuinoa.net

Things are still kinda crazy around our house.  Skye aka Princess Fuss-A-Boo is still working on those four teeth and has gone back to getting up three times a night and starting her day at 5am.   She’s also working on pulling up, which involved no fear on her part and lots of falling and tears.

The boys are overtired because I keep falling asleep early and Dad stays up way to late with them watching movies.  Tired boys = Cranky boys.

All of this adds up to the fact that Mama needs some carbs and some chocolate.

There just may be a Chocolate Hazelnut Tart with a Quinoa Crust coming your way before Valentine’s day.  And some Strawberry Muffins.  Did I mention I made Mint Quinoa Brownies too?

Hmmm…yeah.  Going to need to spread those posts out a bit to keep the health factor up around here.

In the mean time, I thought I’d share with you one of my favorite bread recipes.  Because really, bread is my favorite carb.  This Gluten Free Hearty Quinoa Bread is from my Gluten Free Hardback, and I’ve had more than one person email me and tell me is is one of their all time favorite gluten free bread recipes.

Hope you enjoy!

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Hearty Quinoa Bread

Rating: 51


  • 1 tablespoon honey or maple syrup
  • ¼ cup warm water (105 to 110 degrees)
  • 2 ¼ teaspoons yeast
  • ¾ cup sorghum flour
  • ½ cup toasted quinoa flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 tablespoon xanthan gum
  • 1 ½ teaspoons sea salt
  • 1 cup sunflower seeds
  • 1/2 cup quinoa, rinsed
  • ¼ cup chia seeds
  • 3 eggs OR flax eggs (3 tablespoons ground flax seeds PLUS 9 tablespoons warm water)
  • ½ cup milk of choice
  • ¼ cup melted coconut oil, cooled slightly
  • ¼ cup organic molasses
  • 1 ½ tablespoons apple cider vinegar


  1. Prepare a 9 x 5 loaf pan by spraying with cooking spray.
  2. In a small bowl combine honey and water. Sprinkle yeast on top and set aside for about 10 minutes, or until frothy.
  3. If using flax eggs, combine 3 tablespoons ground flax seeds plus 9 tablespoons warm water in a small bowl. Stir well and set aside.
  4. In a medium bowl mix together sorghum flour, quinoa flour, potato starch, tapioca starch, xanthan gum and sea salt. Add in sunflower seeds, quinoa and chia seeds and stir until well combined. In a large bowl or the bowl to your stand mixer combine (flax) eggs, milk, coconut oil, molasses and vinegar. Add the flour mixture to the egg mixture and beat on low for about 1 ½ minutes. Add yeast and beat for 3 minutes at medium high. Pour the batter into the prepared loaf pan. Place in a warm location and cover with a moist towel. Allow to rise for 1 hour.
  5. Preheat oven to 350 degrees. Bake loaf for 45 to 55 minutes, until the crust is a dark brown. Cool for 10 minutes in the pan and then turn out onto a cutting board.


Servings 16, Calories 164, Fat 7.9g, Carbohydrates 20.2g, Protein 4.6g, Cholesterol 31mg, Sodium 196mg, Fiber 2.9g, Sugars 4.3g

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Quinoa Breakfast Scramble



I can’t believe that it is the 6th of January and this is the first time I’ve posted this year.  Bad blogger!

I promise this isn’t a sign of things to come this year.  I have a lot of exciting things planned, including some great giveaways.  You can also look forward to some healthier Super Bowl snacks later this month. (Baked Quinoa Crusted Onion Rings, anyone?  Still perfecting that one but it’s looking very promising.)

Today I’m in the kitchen working on a new Black Bean, Quinoa & Cheddar Burger and a new soup concoction just for those of you who are presently freezing.  (What is up with this weather???)  If all goes well I will be back to share those before the end of the week.

In the meantime, I’ve got a simple but delicious breakfast recipe brought to you by Lena from Root & Blossom.


Hi! My name is Lena and I blog over at Root&Blossom. I write a food, family, DIY and travel blog- we’re actually flying off to Japan on the 2nd of January and will be there for 3-4 months. It’s our third trip and are so excited to get back! Wendy asked me if I had any Quinoa recipes that I would like to share here on her lovely space and of course I did. Hope you enjoy one of my favorite ways to eat quinoa.


Quinoa Breakfast Scramble

Quinoa Breakfast Scramble


  • 1/2 cup cooked quinoa
  • 2 scrambled eggs
  • 1/2 avocado cubed
  • salsa, lemon pepper, and garlic salt to taste


  1. Place quinoa in a serving bowl ad top with eggs and avocado. Top with salsa and sprinkle with lemon pepper and garlic salt.
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Strawberry Chamomile Quinoa Smoothie


I don’t know about you, but I have enjoyed way too much heavy food over the last week.

Though I will continue to enjoy my fair share of treats this holiday season, I will also be incorporating as many light meals as I can into my meal plans. I’ve worked way to hard to get the baby weight off (with more to go…ugh!) and I can’t afford to backslide now. I have a habit of eating leftovers for breakfast, which isn’t a good thing when dinner has been of the holiday celebration sort. So, I’m working on some new quinoa breakfast recipes that I am hoping will help keep me on track.

In the meantime, I have a great smoothie recipe brought to us by Rowena, from Apron and Sneakers


Doesn’t this look incredible?


Don’t forget – if you are looking for more ways to stay on track this holiday season, you can pick up a copy of my ebook, The Holiday Quinoa Cookbook. It is jam packed with over 150 pages of healthy recipes that will keep your energy levels high and your weight in check.

Holiday Quinoa Cookbook

Strawberry Chamomile Quinoa Smoothie

Strawberry Chamomile Quinoa Smoothie


  • 1/2 cup chamomile tea
  • 1 tablespoon dried chamomile flowers (or 1 teabag) + extra flowers for garnishing
  • 1 cup almond milk (or regular milk)
  • 1/4 cup cooked quinoa (You can replace this with old fashioned oats.)
  • honey (if almond milk is unsweetened)
  • 1/2 cup strawberries (fresh or frozen)


  1. Steep chamomile flowers in hot water for about 5 minutes. Strain flowers if you don't want to include them in the smoothie. If you want to include them for a more intense flavor, just leave them. Remove teabag if using one. Refrigerate until it cools down.
  2. Put the almond milk, cold chamomile tea (with flowers), cooked quinoa & strawberries in a blender and blend until smooth. Sweeten with honey if needed.
  3. Garnish with dried chamomile flowers if desired.


Servings 1, Calories 120, Fat 4.4g, Carbohydrates 17g, Protein 3.6g, Cholesterol 0mg, Sodium 181mg, Fiber 3g, Sugars 3.9g

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Rowena is the author of Apron and Sneakers, a food and travel journal started when she moved to Italy 14 years ago. She shares healthy recipes (and some not so healthy ones!) created for family and travel photos and experience from Italy. In addition to her own website she also writes food and travel articles for other sites.


This post was featured in Slightly Indulgent Tuesdays.

Quinoa Baked Apples


There is a lot NOT to like about getting older.

Grey hair for one.

How hard you feel it the next day when you say up way too late just because you are having fun is another.

Lately though, I’ve been thinking about some of the great things about getting older.

(Yes, I just said that.)

When I think back to what I was ten years ago, I realize how much more complete I am. How much more I have to offer. And how much better I like who I am and where I am at in life. I still have a lot of work to do but I’m surprisingly more comfortable with this that I once was.

You know another thing I really love? The simple things are so much more beautiful than they were a decade ago when I was still had a “bigger, better, faster, MORE!” mentality.

Last week, two mornings reminded me of this.

The first was such a simple celebration of life and family.

We all were awake early and the weather was surprisingly cool. Even though it is October we have been battling with the “Is Skye going to be too hot at the beach?” issue and as a result most of our visits have been in the late afternoon and evening when the humidity is lower. We took advantage of the weather and went on a walk on the beach for over an hour. The boys played in the surf along side us as we walked and Skye napped in her sling. We were back at the house before 8:30am and on a whim I decided to whip up pancakes for the boys. (All 3 of them!) It was deemed by little people and big people alike the best morning ever. Not because we did anything truly amazing, just because we were together and happy as a family, grateful for both where we were and each other.

I wouldn’t trade times like that for all the fancy dinners at 5 star restaurants that my 20′s and early 30′s were filled with.

The next morning, the boys slept in. Skye was up way too early, especially given that mom and dad may have enjoyed the prior evenings festivities a bit too much. (See point two about things that stink when you get older.) After we realized that bribing her with ponies and puppies was in fact not going to be successful in convincing her to go back to sleep, we brought her into bed with us. Our groggy, bleary-eyed, please God can I just get another half hour of sleep, to her all smiles, giggles and wiggles. Tugging my hair, giving Daddy her “I love you” eyes. Snuggled in between us, babbling endlessly as if we must know exactly what she is saying. Tired as I was, her perfection was overwhelming. Captivating.

Simple. Perfect. Moments.

Don’t get me wrong. I wouldn’t say no to a spa vacation should the opportunity arise.

But given the choice between the two, I’d take a life filled with the perfect simplicity of now any day.

You know what else is simple and perfect? Baked Apples in the fall. This is a great one from my Gluten Free Quinoa Cookbook. Hope you enjoy.

Quinoa Baked Apples

Rating: 51

Yield: 6 servings

Calories per serving: 229

Fat per serving: 7.6g

Quinoa Baked Apples

Ahh! Nothing says fall like the smell of baked apples in the oven. Although these are special enough for dessert, I’ve been known to enjoy them for breakfast.


  • 6 baking apples (Like Golden Delicious or Granny Smith)
  • ¼ cup cooked quinoa
  • 2 tablespoons rolled oats
  • ¼ cup chopped walnuts
  • ¼ cup coconut palm sugar
  • 1 tablespoon toasted quinoa flour
  • ½ teaspoon cinnamon
  • 2 tablespoons Earth Balance or Butter
  • 1 cup apple juice


  1. Preheat oven to 325 degrees
  2. Using an apple corer or paring knife, remove cores of apples to ½ inch of the bottoms of the apples. Make the holes wide enough for stuffing.
  3. In a small bowl mix quinoa, rolled oats, walnuts, palm sugar, quinoa flour and cinnamon.
  4. Stuff cored apples with quinoa mixture. Place in a casserole dish and dot with Earth Balance or butter. Pour apple juice in the bottom of the dish. Bake for 45 minutes to 1 hour. Allow to cool slightly before serving and top with ice cream or yogurt if desired.


Servings 6, Calories 229, Fat 7.6g, Carbohydrates 41.8g, Protein 2.4g, Cholesterol 10mg, Sodium 49mg, Giver 5.2g, Sugars 29.5g

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Quinoa Apple Pie Breakfast Cookies


I am so excited to have Leanne from Healthful Pursuit here with us today.

Some of you may remember her from when she shared these awesome quinoa brownies.

Or, you may have checked out her ebook, Dessert Freedom, which is jam packed with amazing allergy friendly dessert recipes.


Before I turn you over to Leanne, I’ve just got to say happy six month birthday to my baby girl.


Six months ago today, I had no idea my heart could be so full. You have been such a joy and blessing and I can’t wait to see the world through your eyes.


Hi Everyone!

As many of you know, being told that you have to stop eating something because of an allergy, sensitivity or health concern, sucks. Especially if that something has been in your life for, like, as long as you can remember… like oats.

About a month ago, I had the crazy idea of replacing the oats in my favorite oatmeal cookies with an equal amount of cooked quinoa. Just one test batch was all I needed, the concept was a success! From what I’ve tested so far, you can just swap them out at a 1 to 1 ratio.

Since then, I’ve made Quinoa Carrot Cake Breakfast Cookies, Quinoa Zucchini Chocolate Chip Breakfast Cookies, Quinoa Banana Bread Bread Breakfast Cookies and now… these Quinoa Apple Pie Breakfast Cookies. All of these recipes share the same concept of replacing the oats with cooked quinoa. And, for an added benefit, I’ve cut out the grains in this apple pie version.


Quinoa Apple Pie Breakfast Cookies from @healthfulpursuit

Quinoa Apple Pie Breakfast Cookies

Quinoa Apple Pie Breakfast Cookies


  • Quinoa
  • ¾ cup raw quinoa
  • 1½ cups water
  • Dry Ingredients
  • ½ cup almond flour
  • ½ cup freshly ground flax seed
  • 1/4 cup coconut flour
  • 2 teaspoons ground cinnamon
  • Pinch sea salt
  • Wet Ingredients
  • ½ cup maple syrup
  • 2 tablespoons grape seed oil, or melted coconut oil, or walnut oil, or… any kind of oil you want, really!
  • 1 tsp pure vanilla extract
  • Add-ins
  • 1 granny smith apple, shredded and squeezed to remove juices
  • 1 teaspoon lemon juice
  • Cinnamon Sugar Topping
  • 1/4 teaspoon coconut sugar
  • 1/8 teaspoon ground cinnamon


  1. Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
  2. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  3. Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.Add all wet ingredients to a small bowl and stir well.
  4. Pour into bowl with dry ingredients and stir to combine.
  5. In a separate bowl, combine shredded apple and lemon juice. Toss to combine, then fold into the dough.One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
  6. Combine cinnamon sugar topping in a small bowl and sprinkle over the cookies. Transfer baking sheet to the preheated oven and bake for 25-30 minutes, until the tops begin to crack and turn golden.Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave the cookies to cool, the firmer they will become. Leave it be and it they will transform!
  7. These cookies can be stored in the fridge for up to 2 weeks.
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Quinoa Apple Pie Breakfast Cookies from @healthfulpursuit

Quinoa Apple Pie Breakfast Cookies from @healthfulpursuit


Quinoa Apple Pie Breakfast Cookies from @healthfulpursuit


Quinoa Apple Pie Breakfast Cookies from @healthfulpursuit


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Leanne Vogel Healthful Pursuit

Author bio: Leanne Vogel is a Holistic Nutritionist. Her popular blog, Healthful Pursuit, is a unique collection of motivational advice and easy-to-make recipes for anyone who’s experiencing a bad relationship with food–from allergies, to eating disorders, and more. Leanne’s mission was to teach others how to create wholesome meals that everyone could enjoy, regardless of dietary restrictions.

Connect with Leanne on Healthful Pursuit, Facebook, Twitter, Instagram, Google+ and Pinterest.




This post is featured in Slightly Indulgent Tuesday.

Banana Quinoa Breakfast Bakes



I am happy to have Kristy from Southern in Law here with us today to share a Banana Quinoa Breakfast Bake.


Why hello there!
My name is Kristy and I blog over at Southern In-Law. I was delighted when Wendy asked if I’d consider guest posting on Cooking Quinoa and I quickly got my thinking cap on as I’m a quinoa addict!

At the moment, I’m quite time poor as I’m managing a busy blog and a busy business and I thought I’d throw in a wedding to top things off! (October 12 is fast approaching, let me tell you!) Breakfast bakes have become a staple for me as they’re a quick and easy breakfast that I can eat on the run or quickly devour at home – I like to top them with some nut butter, but you can eat them however you fancy!

I’m a bit of a breakfast bake recipe queen and constantly creating new variations, but here is one of my new favourites – Banana Quinoa Breakfast Bakes! This recipe can be adapted to suit your needs – whether you need a gluten free version, vegan version or whole wheat version and they’re also low in fat and sugar free – oh, and did I mention delicious? I like to make mine in big batches so I can defrost one overnight for breakfast the next morning – that way all you have to do is add some toppings and dig in! If you prefer, you can make these into muffins or even pancakes!

Banana Quinoa Breakfast Bakes

Rating: 51

Yield: 3 servings

Calories per serving: 397

Fat per serving: 4.1g

Banana Quinoa Breakfast Bakes


  • Choose one of the below flour options (total ¾ cup):
  • Gluten Free Versions:
  • 1/3 cup + 1 tbsp buckwheat flour and 1/3 cup gluten free self raising flour
  • ¾ cup gluten free self raising flour
  • Wheat Options:
  • ¾ cup whole wheat flour
  • ¾ cup plain flour
  • Bake
  • 2 tsp baking powder
  • A pinch of salt and baking soda
  • 1 cup cooked quinoa, cooled (about ¼ cup dry quinoa)
  • 1 cup mashed banana (about 2 medium bananas)
  • ½ cup egg whites or 2 eggs or ½ cup applesauce for a vegan version
  • 1/3 cup milk of your choice
  • 2 tsp vanilla
  • Optional: added spices/mix ins or 2 tbsp honey/maple syrup/sugar if you like things sweet.


  1. If you haven’t already, cook your quinoa. Preheat your oven to 180°C/355°F and grease and/or line 3 individual ramekins/baking dishes or a small cake tin.
  2. Combine your chosen flour(s), baking powder, salt, baking soda, quinoa and any other additions (if using).
  3. In a separate bowl, combine your banana, egg whites, milk and vanilla. Mix together your wet and dry ingredients, stirring until just combined. Pour your mixture into your ramekins and place into the oven. Bake for 30-45 minutes or until they are cooked all the way through and golden on top.


Servings 3, Calories 397, Fat 4.1g, Carbohydrates 73g, Protein 16.6g, Cholesterol 1 mg, Sodium 86mg, Fiber 5.9g, Sugars 8.2g

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Kristy is a coeliac and passionate about healthy living. She’s just about to marry her Southern Gentleman, Jesse, who moved to Sydney from Louisiana USA after the two were in a long distance relationships for over 5 years. Southern In-Law covers everything in Kristy and Jesse’s life – from their favourite healthy recipes to fitness plans and ideas to their travels and everything in between. Southern In-Law has become Kristy and Jesse’s baby and they love motivating others to live a healthy lifestyle.
You can learn more about Kristy and Jesse and read their entire story at their blog, Southern In-Law

Site URL: Southern in Law
Social Media Links:



The Southern In-Law Weekly Newsletter

Baked Breakfast Quinoa


Today we have Morgan from Peaches, Please here to share a great breakfast recipe with us!


Hello Internet Friends!

I’m Morgan from Peaches, Please and I’m super excited to be a guest blogger on Cooking Quinoa! I’m a recovering attorney turned food blogger in Atlanta, Georgia (thus, the name of my blog) and am mildly obsessed with food (clearly), kitchen tools, photography, ABC family dramas, Doctor Who, singing show tunes when no one is around, Wyoming, seeing how long I can let my lawn grow before I have to cut it, and sea otters.


I also have a crazy, naughty welsh terrier named Gus. He alternates between being my sweet cooking buddy and crafty master food thief. I blog about all kinds of food, both sweet and savory. Sometimes healthy, super indulgent at other times…I basically blog about what I cook for myself and then write about life, the universe and everything.


So I’ve had a vague notion of what quinoa was for a long time, but only started really cooking it about two years ago. I really started paying attention to quinoa when a smoking hot guy made it for me. Later on I learned all the good nutritional stuff about it but, let’s be serious, I started cooking with quinoa because of that super cute guy. Since then I’ve found other incentives to cook with quinoa, including all that aforementioned nutritional stuff and the fact that my neighbor (aka test-taster) went gluten-free. I love feeding people and since my neighbor can’t eat the glutenous stuff, I find myself trying to make more food that she can eat.


The dish I’ve made for you happens to be among those neighbor-friendly recipes: a Baked Breakfast Quinoa. The thing I really like about this dish is that it’s versatile. Not only can you change it up by using whatever dried fruit and nuts you prefer, you can also eat it in three different ways. It’s delicious right out of the oven when it’s all soft and hot, but it chills well and will keep in the fridge for several days. Once the dish has cooled, you can cut it into chunks and either take a chilled square with you to eat on the run or, my personal favorite, crumble it into a bowl, pour milk over it and eat it like cold cereal. I’ve never been able to eat boxed cereal for breakfast because I’m a grumpy hungry mess about 30 minutes later, but eating the chilled quinoa as “cereal” keeps me full and happy.


So I hope you enjoy this Baked Breakfast Quinoa as much as I do and that you drop by Peaches, Please sometime to say hi! Cheers!


Baked Breakfast Quinoa

Rating: 51

Yield: 10 servings

Calories per serving: 328

Fat per serving: 9g


  • 2 C White Quinoa
  • 2 Tbsp Flax Seed, ground
  • 1 Tbsp Chia Seeds
  • 1/3 cup Pecans, ground
  • 2/3 C Brown Sugar (see note)
  • 1 Tbsp Cinnamon?1 tsp Salt
  • ¾ C Dried Fruit (Golden Raisins & Dried Cherries)
  • 3 Eggs, large
  • 3 ½ C 2% Milk
  • 1 tsp Vanilla
  • 1 Apple, cored, peeled and chopped


  1. Preheat the oven to 350° F and butter a 9x13 baking dish.
  2. Soak the quinoa in water for at least 5 minutes and then thoroughly rinse. Combine the quinoa with 2 ¾ C of water and ½ tsp salt in a pot and bring the water to a boil. Once the water is boiling, cover and reduce the heat. Cook for another 10 minutes and then remove from the heat. The quinoa may not be fully cooked at this point, which is fine because it will be cooked again in the oven. If there is any excess water, strain it out and discard. Let the quinoa sit, fluffed and uncovered, to cool for a while.
  3. Combine the nuts, dried fruit, remaining salt, cinnamon, chia seeds and flax seeds in a large bowl and set aside.
  4. In a second bowl, whisk together the eggs, milk, brown sugar and vanilla. Add the liquid to the fruit and nut bowl and stir well. Stir in the cooled quinoa and pour the entire thing into the prepped baking dish. Lastly, sprinkle the top of the quinoa with the chopped apples.
  5. Cover the dish and bake in the 350° F for 30 minutes. Remove the cover from the dish and continue to cook until the middle has set; approximately another 30 minutes.
  6. Remove the dish to a rack to cool. If you’re in the mood for some immediate goodness, go ahead and scoop yourself a nice helping after the dish has cooled for a bit. Otherwise, chill it and then cut into squares, or wait to scoop some chilled quinoa into a bowl with some milk for breakfast.
  7. Bon Appétit!


Servings 10, Calories 328, Fat 9g, Carbohydrates 51.3g, Protein 11g, Cholesterol 56mg, Sodium 299mg, Fiber 8.1g, Sugars 21.3g, WW Pts 8

Wendy's Note: For those who prefer an unrefined sugar alternative I recommend Muscavado Sugar

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Blueberry Almond Streusel Muffins


A while back I ran across Willow’s blog in the middle of the night while Skye was snacking and I was trying desperately to stay awake long enough to get her safely back into her bassinet.  Even in my sleep deprived stupor I was struck by her gorgeous photography and amazing recipes.  I knew at once I had to convince her to come share with us!  Lucky for me she agreed and I’m so excited to have her here today to share her Blueberry Almond Streusel Muffins.  Don’t they look amazing?!  The only thing better is if she’d made me some. :)

Please welcome her and make sure you stop by her website, Will Cook For Friends and say hi!


Hello, everyone!

I’m so excited to be writing in for Wendy today. When she asked if I’d be willing to do a guest post for her, I immediately jumped at the opportunity. Thank you so much for having me!

I’ve always loved quinoa, but for as much as I enjoy eating it I consider myself to be a bit of a novice when it comes to cooking with it. I’ve always wanted to explore some of its less-common uses, and as I started thinking about all the options my head began to spin. Quinoa is so much more versatile than just cooking up to toss in a salad or use in place of rice… from making pudding, to pasta, or pie crust to pancakes (wow, does quinoa work for everything that starts with a P?), the possibilities are quite truly endless. Finally my spinning mind landed on something I have always wanted to try – quinoa in baking.

I’ve seen a lot of recipes for quinoa cakes and breads, but have never tried my hand at it before. I love to experiment with gluten-free baking, and today seemed like the perfect opportunity to give it a go.

These muffins have been floating around in the back of my brain for ages – blueberries, almonds, oats, oh my! – and I was beginning to think I had fantasized over them so much that they would never turn out as good as I imagined. Now that they’re a reality, though, I have to say they lived up to my every expectation and then some. If you were to try one of these muffins without being told, you probably wouldn’t guess that they’re gluten-free… or better yet, vegan. (I’ve included vegan substitutions that bake up equally as good as the original.)


My goal whenever I’m making something gluten-free or vegan is to do it without sacrificing on flavor or texture. These muffins are sweet (but not too sweet), moist (but not too moist), and tender with just a bit of chew. I find that most store-bought gluten-free flour blends can give baked goods a slightly off flavor, so I always prefer to use my own mix of flours instead, that way I have complete control over what goes into my recipe and can tweak things as necessary. The magic combination for these muffins was rolled oats, quinoa flakes, and sorghum flour. (I love sorghum for its mild flavor and smooth texture, but you could probably substitute quinoa flour or coconut flour, if you prefer). Just remember that not all oats are gluten-free, so be sure to look for the certified gluten-free label!


These muffins are best eaten the day they’re made, but do just fine at room temperature overnight, or can be frozen and quickly warmed in the microwave for breakfasts on-the-go. I’ve included a few recipe variations to make them vegan or nut-free, depending on what you’re going for. Feel free to play with the flavors and use this recipe as a base for your own muffin masterpiece.



Blueberry Almond Streusel Muffins (Gluten-Free, with Vegan Option)

Yield: 12 muffins

Blueberry Almond Streusel Muffins  (Gluten-Free, with Vegan Option)

gluten-free, easily made vegan* *see vegan variations at bottom of recipe


    For the streusel topping:
  • 3 TBSP sorghum flour
  • 3 TBSP gluten-free rolled oats
  • 3 TBSP dark brown sugar
  • ½ tsp. Cinnamon
  • 4 TBSP unsalted butter, chilled*
  • 4 TBSP sliced almonds (or other nuts - optional)
  • For the batter:
  • 1 ½ cups gluten-free rolled oats, separated
  • ½ cup quinoa flakes
  • ½ cup sorghum flour
  • 2 tsp. Baking powder
  • 1 tsp. Xanthan gum
  • ½ tsp. Kosher salt (or ¼ tsp. table salt)
  • ¾ cup granulated sugar
  • 2 large eggs*
  • ¾ cup almond milk (or coconut milk, soy milk, etc.)
  • ¼ cup plain greek yogurt*
  • ¼ cup coconut oil, melted
  • 1 tsp. Gluten-free vanilla extract
  • ½ tsp. Almond extract (or more vanilla, or other flavoring)
  • 1 cup fresh or frozen blueberries


  1. Preheat oven to 400 degrees F., lightly grease the top of your muffin tin (to keep the edges of the muffin tops from sticking), and line the pan with muffin liners.
  2. Make the streusel first: in a bowl, combine the sorghum flour, rolled oats, brown sugar, and cinnamon. Using a couple forks or a pastry cutter, cut the cold butter into the dry ingredients until it forms small, even little pieces no bigger than peas. Add the sliced almonds and stir to combine, then set in the fridge to keep cool while making the batter.
  3. For the batter: add 1 cup of the rolled oats to your blender or food processor, and spin until finely ground. In a large bowl, combine the freshly-ground oat flour, the last ½ cup rolled oats, the quinoa flakes, sorghum flour, baking powder, xanthan gum, salt, and sugar. In a separate bowl whisk together the eggs, almond milk, yogurt, and extracts.
  4. Pour the wet ingredients over the dry and stir to combine. Add the melted coconut oil, and mix well.
  5. If you're using frozen blueberries, toss them in a bowl with an extra TBSP of sorghum flour to coat – this will keep the berries from sinking to the bottom of the muffins, and help prevent them from staining the batter too much. If your berries are fresh, skip this step and add them directly to the batter. Fold the berries in gently.
  6. Divide the batter evenly among the muffin tins, then sprinkle the streusel topping over each one. It may seem like a lot, but don't be afraid to use all of it.
  7. Place the muffins on the middle rack of your preheated oven and reduce the heat to 375 degrees F.. Bake for 24-26 minutes, rotating the pan half-way through to ensure even baking. Remove from oven and let cool before eating (the muffins will be very delicate when hot, and will firm up as they cool). Muffins can be kept at room temperature overnight, or wrapped in plastic and stored in the freezer for up to a couple of weeks.


Variations –

To make these muffins vegan:

Swap the butter in the streusel topping for your favorite substitute. Replace the eggs with two flax eggs (one flax egg = 1 TBSP ground flax + 3 TBSP water), or two chia seed eggs (one chia egg = ½ TBSP ground chia + 3 TBSP water) – you can find my tutorial on how to make either of these here: How To Make a Flax or Chia Egg (hyperlink: http://www.willcookforfriends.com/2013/06/how-to-make-chia-egg-flax-egg-just-met.html ) In place of the yogurt, use 4 TBSP unsweetened applesauce + 1 tsp. Lemon juice

Other variations:

To make the muffins nut-free, omit the almonds and replace the almond extract with more vanilla, or some other flavoring.

Blueberries not your thing? Swap them for other berries, chocolate chips, or nuts. Feel free to play around and make this recipe your own – don't worry, I won't mind!

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Willow is the writer, photographer and home-chef behind scenes of the blog  Will Cook For Friends, where she creates and shares delicious from-scratch recipes made with whole, healthful ingredients. She is entirely self-taught and has recently started an educational series with a focus on culinary science, nutrition and more. When she’s not in the kitchen, you will most likely find her with her nose in a book or her head in the clouds.

Apple Cinnamon Quinoa Parfait


I’d be lying if I said I wasn’t getting discouraged with this whole knee thing. At this point,  I’m pretty sure that Skye is going to be walking before I am.

You know the worst part about not being mobile? Not leaving the house for the last three weeks. Throw in a 2 month old (even a very good 2 month old who slept from 8pm to 5am last night – Go Skye!) and you’ve got a recipe for stir crazy.

Hubby suggested I get a scooter-roo (his word,not mine) to which I said he should most definitely sleep with one eye open.   Or possibly consider hiring a bodyguard while he slept.  (I’ve never actually seen someone under the age of 70 in one of those things.)

Lucky for him it is Father’s day weekend and I have a guilty conscious about all he has had to do for me in the last few weeks – and how hard I’ve been on him about his cooking.  Seriously, the man thinks it takes a half stick of butter to cook anything.  Can someone please tell him that my sun-dried tomato and spinach quesadilla does not need to be cooked in butter and certainly not deep fried in butter?  Because I told him but apparently we weren’t communicating.  He smiled and said he understood when what he really meant was that he heard me but he was going to keep doing things his way.  I know this because the next day the boys informed me that Dad’s hot dogs were better than mine because they tasted so buttery.  (And no, my boys don’t eat hot dogs often under normal circumstances….) My knee must heal quickly or we are all going to have high cholesterol and heart disease!

Must focus on feeling grateful that he is keeping everyone fed….must focus on…

While I’m busy driving the family crazy, how about we share a parfait?


These little parfaits from Christi at Mom What’s for Dinner are the perfect way to start your day! They also work great as a healthy dessert alternative. They curb your sweet tooth without all the calories and fat. If you are looking for something sweet that is full of protein and actually good for you, then this is the recipe for you!


Cinnamon Apple Quinoa Parfait

Rating: 51


    For Oat Crumble:
  • 1 cup rolled oats
  • 1 1/2 tablespoons canola oil
  • 2 teaspoons granulated sugar or 1 tsp stevia
  • 1 teaspoon ground cinnamon
  • 1 cup quinoa, rinsed
  • For Cinnamon Apples:
  • 4 granny smith apples, peeled, cored and sliced
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 TBSP sugar or 1/2 TBSP Stevia
  • 1 cup water, or more if necessary
  • For Yogurt:
  • 2 cups non-fat vanilla, greek yogurt


  1. Start by making the apples. In a medium saucepan over medium heat, combine all ingredients, mixing well. Bring to a boil and reduce heat to low. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes. Add more water if needed in the cooking process. Take off heat and let cool completely. Cover and refrigerate for at least 1 hour.
  2. For the Oats:
  3. Preheat oven to 350 degrees. Combine all ingredients in a small bowl. Evenly spread on a baking sheet and bake until golden brown, about 7-10 minutes. Set aside to cool.
  4. For Quinoa:
  5. Cook 1 cup quinoa according to package directions. Once cooked, add 1 1/2 teaspoons cinnamon, mix well. Set aside to cool.
  6. Put it together
  7. Spoon 1/4 cup yogurt in bottom of glass.
  8. Spoon 1/4 cup quinoa on top of the yogurt.
  9. Spoon 1/4 cup cinnamon apples on top of the quinoa.
  10. Repeat the layering and top with oat crumble. Repeat with remaining glasses.
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Recipe from Mom Whats for Dinner.  Connect with her here:




Cinnamon & Vanilla Quinoa Protein Waffles with Smashed Blackberry Sauce


I’m excited to have Christal here with us today from Nutritionist in the Kitch to share an amazing waffle recipe with us!


I’m so thrilled to be doing a guest post on Cooking Quinoa. When Wendy contacted me I was incredibly excited and the hamster wheel in my head started spinning right away!


Since the first time I heard of it (and was able to say it properly) I’ve been a huge fan of quinoa! I’ve put this perfect little grain in my breakfasts, lunches, dinners, and desserts…and even snacks for the in-between! Nutritionally speaking, quinoa really is a whole foods powerhouse, which is another reason why I really love cooking with this wonderful grain!


I’m ecstatic I can be adding a recipe to the amazing collection of mouthwatering recipes already on Wendy’s fantastic blog!


When I started brainstorming what I could make for Cooking Quinoa, I kept going back to the quinoa flour I had sitting in my pantry. I’ve done so many recipes with the whole grain itself, so I knew it was time to shake things up and let quinoa flour be the star of the recipe I came up with.


I’m a lover of protein pancakes, and I just recently purchased a cute little waffle iron…so one thing led to another and I decided I should morph the two and make a protein waffle using none other than the quinoa flour I had sitting pretty in my pantry!

As a Holistic Nutritionist, and someone very into fitness, I like to make sure I get ample amounts of protein in my day to promote muscle repair, maintenance, and growth! Along with protein, healthy, whole, unrefined complex carbohydrates are key! These waffles bring the two together perfectly, and with the addition of the coconut flour and ground flaxseed, they contain healthy fats and a great amount of fiber too!

If you don’t have a waffle maker at home, no sweat! You can easily turn this batter into pancakes instead!


Another fantastic thing about these delicious waffles is they are gluten-free, for those with gluten allergy or intolerance! They can also be kept completely dairy-free with the use of a plant based protein powder such as hemp, rice, or soy.


To top these delicious waffles that are swirled with a hint of cinnamon and have the subtle flavor of vanilla, there is an incredibly easy blackberry sauce, made with two ingredients; fresh blackberries and stevia!



If you are the type of person who slowly crawls out of bed in the morning, I guarantee these fluffy and filling waffles will put some major spring in your step. If you have them once, you’ll definitely be having them again!


So without further adieu… the recipe!


Cinnamon & Vanilla Quinoa Protein Waffles with Smashed Blackberry Sauce

Rating: 51

Yield: 2 waffles

Serving Size: 1

Calories per serving: 195

Fat per serving: 6

Cinnamon & Vanilla Quinoa Protein Waffles with Smashed Blackberry Sauce

*gluten free, refined sugar-free, can also be dairy-free


  • 1 heaping tablespoon Quinoa Flour
  • 1 heaping tablespoon Vanilla Protein Powder (I used North Coast Naturals Whey Isolate, you can substitute a vanilla soy, hemp, or rice protein powder for dairy-free)
  • 1 tablespoon Coconut Flour
  • 1 tablespoon Ground Flaxseed
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ cup Unsweetened Almond Milk
  • 2 tablespoons Unsweetened Applesauce
  • 1 egg white (or 2 tablespoons liquid egg whites)
  • ¼ teaspoon pure vanilla extract
  • ¼ cup fresh blackberries
  • 1 packet stevia (I use Krisda brand, can substitute with ½ tablespoon pure maple syrup, honey, or agave nectar)


  1. In a bowl combine the quinoa flour, protein powder, coconut flour, ground flaxseed, cinnamon, and baking powder. Mix well so all ingredients are incorporated and there are no clumps.
  2. Add in the almond milk and egg white and stir to combine.
  3. Add in the applesauce and vanilla extract and stir again to combine. Let the mixture sit for a few minutes while your waffle iron (or pan) heats.
  4. Once heated, add the batter to the waffle iron (if making pancakes, use a non-stick or lightly greased pan over medium heat, and add in small batches of the batter, allow 1-2 minutes to cook before flipping, these take a little longer to cook than the average pancake!)
  5. Cook for about 4 minutes until waffle iron light signals the waffles are done.
  6. While the waffles are cooking, add the blackberries to a small bowl and microwave for 30 seconds, mash with a fork and stir in the stevia, or other sweetener.
  7. Pour over the cooked waffles (or pancakes) and enjoy!


Per 2 Waffles: 195 calories, 18g carbohydrates, 6g fats, 16g protein, 10g fiber, 6g sugar

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Thank you so much Wendy for this opportunity to share a little of ‘Nutritionist in the Kitch’ with your wonderful readers! I hope you all enjoy this quinoa waffle recipe and it becomes one of your favorite breakfast recipes too! I love new visitors to my blog, so please stop by, say hello, and feel free to make yourself at home! :)




Nutritionist in the Kitch

Author bio: Christal Sczebel is a Holistic Nutritionist and Registered Massage Therapist. She

has a true passion for helping others discover their best health through optimal nutrition and embracing a healthy lifestyle. Through education and inspiration, Christal aims to empower others to live a healthier lifestyle, experience true wellness, and to create, eat, and enjoy real whole foods! You can find delicious and healthy recipes, tips on nutrition, healthy living, fitness, and healthy travel on her blog www.nutritionistinthekitch.com.


Connect with Christal …


Facebook: http://www.facebook.com/nutritionistinthekitch

Twitter: @NutritionistITK

Pinterest: http://pinterest.com/christaldawn/nutritionist-in-the-kitch/

Instagram: http://instagram.com/nutritionist_christal

Peach Bran Muffins with Quinoa


I’m excited to have Carol from Vegan Recipes for Health here with us today!  Be sure to check out her YouTube channel for more great recipes.


Muffins, Muffins. I love Muffins. For something really quick when I’m in a hurry, muffins are perfect. If I think I’m going to need a snack when I’m on the go, I remove a muffin from the freezer and take it with me. Keeps me from being ravenous and eating the wrong things.

I came up with this one the other day in an effort to get more quinoa in my diet. I just tweaked my bran muffins and added the quinoa and voila! Another muffin recipe.

I take a treat every Monday morning to a volunteer group I’m in, so I can never have too many muffin recipes. Hope you enjoy the one below with Peaches, which are wonderfully abundant in this season.


More muffin recipes are on my website: http://veganrecipesforhealth.com


Peach Bran Muffins with Quinoa

Rating: 51

Yield: 36 muffins

Serving Size: 1 muffin

Calories per serving: 163

Fat per serving: 7.3g

Peach Bran Muffins with Quinoa

If you like bran muffins, you will like these. They are healthy, hearty, full of fiber and delicious. These Peach Bran Muffins with Quinoa are a variation of my Bran Muffins.

This recipe doubled makes enough batter to keep in the refrigerator for six weeks. Prepare the mixture. Bake as many as needed and store the batter in the refrigerator. Another thought is to bake all the muffins at the same time. Use what you will and freeze the rest.


  • 1 1/2 cups almond milk
  • 2 teaspoons lemon juice
  • 3 cups All-bran cereal
  • 1 cup boiling water
  • 1/2 cup applesauce
  • 3/4 cup evaporated sugar cane juice or granulated sugar.
  • Note: (Evaporated sugar cane juice is a solid not a liquid and its name implies. This sugar is not as refined and granulated sugar).
  • 4 egg replacers (Ener-G)
  • 1 cup oat flour
  • 1 cup Spelt (or Whole Wheat) flour or sprouted flour
  • 1 1/2 cups cooked Quinoa
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup raisins, soaked to plump up
  • 2 cups walnuts, chopped
  • 4 small fresh ripe peaches, pitted and diced
  • 3 teaspoons pure vanilla extract


  1. Mix almond milk and lemon juice together and set aside.
  2. Pour boiling water over 3 cups bran. Let stand for a few minutes. Mix in the applesauce. Mix together sugar, egg replacer and soured almond milk. Next, add the soda and salt, then combine the flour and rest of the ingredients to the bran just until moistened.
  3. Muffin tip: When making muffins, mix just until dry ingredients are moistened. DO NOT OVERMIX.
  4. Spoon into lightly greased muffin tins nearly to the top so your tops will be rounded. Otherwise, you will have a flat muffin.
  5. Bake 400 for 18 to 20 minutes, or until done.


Servings 36, Calories 163, Fat 7.3g, Carbohydrates 22.9g, Protein 4.4g, Cholesterol 0 mg, Sodium 187mg, Fiber 4.3g, Sugars 11.3g

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Carol Fitzgerald was born and reared in Rockford, Illinois. She lived in Chicago for eighteen years while dividing her time between there and her gracious home, “lady on the lake” near Lake Geneva, Wisconsin.

A Magna cum laude graduate of the University of Wisconsin, she is a former freelance writer and newspaper columnist. She has been a substitute school teacher and has taught etiquette/courtesy classes to children on a private basis.

Fitzgerald is certified in Plant-based nutrition through eCornell in association with the T. Colin Campbell Foundation.

In addition to her avid interest in health and all things well-being, she creates mini-books and makes her own beautiful and colorful envelopes.

Fitzgerald is married to a “great guy” and they have five grown children and five very precious grandchildren. She and her husband, Bill, live in a place where the sun shines everyday. Well, almost!

Fitzgerald’s most recent book is You Don’t Have to be Vegan to Enjoy These Meals, which is available on her website: http://www.veganrecipesforhealth.com. She also hosts a Youtube channel: www.youtube.com/user/Thecarobi5.

Fitzgerald is at work on her fifth book, another vegan cookbook.

Lemon Raspberry Quinoa Pancakes


lemon-raspberry-quinoa-pancakesI’m so excited to have Gabby from The Veggie Nook here today to share her amazing looking Quinoa Pancakes with us today!  Skye and I sure would like a batch of these right about now. :)


It’s funny where life takes you.

If you had told me a couple years ago that I’d be writing a guest post for Wendy of Cooking Quinoa I would have laughed in your face.

I’ve been reading Wendy’s amazing blog for years now. Ever since my dad sent me one of her links after searching for recipes for this strange new grain “qwin-oh-ahh”. Just reading one post and I was hooked, constantly coming back for more. Thankfully I eventually learned how to properly pronounce quinoa and with this accomplishment under my belt (haha) I started my own blog just over a year ago.


I am so pleased that I have gotten to know Wendy in that time because she is just one of the nicest bloggers and people you will ever meet. She was so supportive when I was just a new blogger and I can always count on her for inspiration. And now with her new addition to the family (CONGRATS!) I wish her every happiness!

Now as you can imagine, Wendy has been a little busy lately and I was fortunate enough to get to write a post to help her out! I’m Gabby and I blog at The Veggie Nook, a plant-based, whole foods blog that focuses on healthy recipes and discussion of nutrition and healthy living practices. I’m currently going to school for Holistic Nutrition and I have a huuuuuge passion for food. I love getting to combine these two things into one on my blog. I believe healthy living can be fun and easy and I hope everyone who reads my blog leaves with just that notion!


Today I am of course bringing you a quinoa recipe, using a technique I learned in school. Gluten-free, Vegan Lemon Raspberry Quinoa Pancakes.

These my new friends, are pancakes that use NO flour whatsoever! Instead we soak the quinoa overnight in water then blend it with a few other things to make the batter. Did you know that when you mill a grain, the nutrient value of that flour decreases and the longer it sits before it’s cooked, the less nutritious is becomes? This technique completely avoids that since it is “ground” right before cooking. And since we’ve soaked the quinoa overnight we’ve made it easier to digest! Win win!


These are light, fluffy and delicious tasting. The lovely nutty flavour of the quinoa comes through while the brightness of the lemon and tanginess of the raspberries just scream spring. You could also make these with chopped strawberries, or maybe lime in stead of lemon. Both would be delicious!


Lemon Raspberry Quinoa Pancakes (Vegan, Gluten-free, Sugar-free)


Ingredients (~12 pancakes)

  • 1 cup quinoa
  • 3/4 cup almond milk
  • 2 tbsp shredded coconut
  • 1 tbsp lemon juice
  • 1 tbsp flax seed + 3 tbsp water
  • 1 tbsp coconut oil
  • 1 tbsp coconut sugar
  • 1/4 tsp sea salt
  • zest of 1 lemon
  • 1 tsp baking soda
  • 1/2 cup frozen raspberries, chopped small
  • coconut oil for the pan


Soak the quinoa in water overnight, or for a few hours. In the morning, drain and rinse well.

Heat a large pan or griddle over medium heat.

Get all your ingredients ready so you can add them in all at once.

Add the soaked grains to your blender and add all the other ingredients except the baking soda and raspberries and blend until smooth. Add the baking soda and blend quickly to combine. Pour the batter into a container with a spout for easy pouring and stir in the chopped raspberries.

Grease your heated pan with coconut oil. Pour batter into pan, making medium sized cakes. Cook until bubbles cover the entire surface of the pancakes and the edges appear dry. Flip and cook for another couple minutes. Continue until all the batter is used. Serve warm with maple syrup.


Thank you so much Wendy for having me here! Hope to see you all over at my own blog soon!

Gabby @ the veggie nook

Twitter: @veggienook
Facebook: the veggie nook

Apple-Quinoa Breakfast Muffins



I’m really happy to have Ricki Heller from Diet, Dessert and Dogs.  I’ve been following Ricki’s work for over a year now, and know you will enjoy her inventive allergy friendly recipes as much as I do!


Hi Everyone!

I’m thrilled for Wendy and her whole family as they welcome their daughter to the family, and happy to be standing in today on Cooking Quinoa.

When Wendy asked if I’d contribute a guest post while she tends to her new little one, it was a no brainer for me. I love all things quinoa, so of course I jumped right on it!

Another thing I love is breakfast. It is, hands down, my favorite meal (and I don’t let little details like the time of day get in the way of my enjoyment; breakfast in the afternoon, or breakfast in the evening—they’re all just fine by me, too).

For years, I attempted to perfect a breakfast muffin that contained whole cooked grains, but I found it virtually impossible to attain a perfect texture that way. Somehow, even though they tasted great, my quinoa-filled muffins always came out too moist.  While my two dogs were thrilled at the results (they got lots of extra tidbits in their dinner bowls for a few weeks), eventually I just gave up and put the project to rest.

Well, about a year ago, I began to experiment with psyllium in my baked goods—and everything changed! Have you tried psyllium? It’s a seed with properties similar to flax or chia, and is used as a binder for gluten-free baked goods. Yet psyllium holds them together so much better once baked. I tried these muffins again with psyllium as the binder, and was totally delighted to see how well they came out! Moist, yes, but not wet; firm and solid, but with a delicate crumb that you expect from a morning muffin. And they’re infused with fragrant spices and subtly sweet apple, too. Yum!


I hope you give these a try.  They’re great slathered with almond butter or jam, and work well wrapped and packed into a lunch or for an on-the-go snack.  And the combination of apple, quinoa, and cardamonm works spectacularly well here.

Thanks, Wendy, and I can’t wait to “meet” your new little one!

Apple-Quinoa Breakfast Muffins

Apple-Quinoa Breakfast Muffins


  • 2 whole medium sweet apples, cored and grated, with or without skin (about 2 cups UNpacked grated apple)
  • 2/3 cup coconut sugar (or use brown sugar)
  • 1/3 cup sunflower or other light-tasting oil
  • 2 cups cooked quinoa
  • 2 tsp pure vanilla extract
  • 2 tsp apple cider vinegar
  • 1/4 cup coarsely chopped pecans
  • 1/4 cup raisins or goji berries
  • 1 Tbsp ground flax seeds
  • 1/4 cup unsweetened almond or soy milk (or milk of choice)
  • 1 cup Ricki’s All Purpose Gluten-Free Flour Mix (or other all purpose GF flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp fine sea salt
  • 1 tsp Chinese 5-Spice Powder (or use cinnamon)
  • 1 Tbsp whole psyllium husks
  • 1/2 cup gluten-free rolled oats (not instant or quick-cook)


  1. Preheat oven to 350 F. Line 10 muffin tins with paper or silicone liners, or spray with nonstick spray.
  2. In a large bowl, stir together the apples, coconut sugar, oil, quinoa, vanilla, apple cider vinegar, pecans, raisins and flax seeds to allow the coconut sugar to begin to dissolve.
  3. Sift the all-purpose flour, baking powder, baking soda, salt and 5-Spice powder over the wet mixture. Add the psyllium husks and oats and stir everything just to combine.
  4. Using a large ice cream scoop or 1/3 cup measuring cup, heap the mixture into the muffin cups, filling them quite full (they will not rise any more while baking, so make the tops as high as you can). The mixture may seem as if it’s not sticking together enough, but don’t worry; it will become more cohesive as it bakes.
  5. Bake in preheated oven for 35-40 minutes, rotating the pans about halfway through baking, until a tester inserted in a center muffin comes out clean. Cool for 5 minutes before removing to a cooling rack. Allow to cool completely before eating (the muffins will be more fragile while warm, but will hold together fine once cool). Makes 10 muffins. May be frozen.
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Ricki is the author of the popular food blog Diet, Dessert and Dogs, where she provides gluten-free, egg-free, dairy-free, refined sugar-free recipes; tips and ideas for living a low glycemic (anti-candida) lifestyle; and occasional contributions from her two lab-border collie cross dogs. Her new cookbook, Naturally Sweet & Gluten-Free, will be released this October.

Blueberry Quinoa Muffins


quinoa-blueberry-muffinsThough I (obviously) cook a lot, there is nothing that makes me NOT want to cook more than hearing one of the boys say “Mom, I’m hungry!”

It’s not that I don’t want to cook for them, mind you.  It’s just that  high pressure “Is it done yet?” cooking isn’t my idea of fun.

Since we don’t typically buy traditional snack food like chips, crackers or sweets, having something on hand all the time requires a little planning.

Our easy go-to snacks usually involve fruit, yogurt or carrots.  There are those times  – like when they’ve been swimming or playing in the yard for the last 2 hours – that they want something more.

One thing I’ve started doing is making muffins and cookies and freezing them in single servings.  These muffins, which are adapted from Quintessential Quinoa,  have become a staple because the boys love them and they freeze beautifully.




Blueberry Quinoa Muffins

Blueberry Quinoa Muffins


  • ½ cup coconut palm sugar or sugar of choice
  • 1/3 cup butter or coconut oil, softened
  • 1 egg or 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons warm water)
  • ½ cup low fat milk or almond milk
  • ¾ cup unbleached white flour or gluten free flour blend
  • ¾ cup quinoa flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 ½ cup blueberries, dredged in 3 T quinoa flour


  1. If using flax egg, combine ground flax seeds with warm water. Set aside to thicken.
  2. Preheat oven to 375 degrees. Beat together sugar and butter (or coconut oil).
  3. In a separate bowl, beat (flax) egg and then add in milk.
  4. Sift together dry ingredients and add alternatively with milk and egg mixture to sugar mixture.
  5. With a spoon, fold in floured blueberries. Pour into greased muffin tins and bake for 25 to 30 minutes.


Servings 12, Calories 166, Fat 6.3g, Carbohydrates 24.7g, Protein 3g, Cholesterol 28mg, Sodium 190mg, Fiber 1.4g, Sugars 8.7g, WW Pts 4

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Java Quinoa Smoothie


java-quinoa-smoothie-3I’ve always liked smoothies, but over the last 9 months I’ve grown to love them for their simplicity. They are the perfect meal that keeps me away from processed and packaged foods.

Like a lot of you, I am a huge fan of green smoothies that make the rest of my family run for cover.

Still, there are times when something over-the-top-healthy just isn’t going to cut it. On those days, I enjoy something like this Java Quinoa Smoothie. Not nearly as good for me as a green smoothie…but a whole heck of a lot better than that bag of chocolate covered almonds in the fridge.


More often than not, a treat like this one is enough to keep me from the junk food. Hubby likes this for those on the go mornings when there isn’t enough time for both coffee and breakfast.

Java Quinoa Smoothie

Rating: 51

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 servings

Calories per serving: 191

Fat per serving: 4.3g

Java Quinoa Smoothie


  • 1 ½ cups brewed coffee, cooled to room temperature
  • 1 cup almond milk or milk of choice
  • 1/3 cup Quinoa Flakes
  • 1 tablespoon ground flaxseeds or chia seeds
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 1 frozen banana, chopped
  • 1 -2 tablespoons sweetener, as desired


  1. Combine all ingredients in a blender and process until smooth. Add ice as desired.


Servings 2, Calories 191, Fat 4.3g, Carbohydrates 34g, Protein 5g, Cholesterol 0mg, Sodium 106mg, Fiber 5.6g, Sugars 13.1g, WW Pts 5

If you have a high speed blender, you may substitute cooked quinoa for quinoa flakes.

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