Recently, I picked up Jilliann Michaels The Master Your Metabolism Cookbook.
I have modified the recipe to suit my taste. I hope you enjoy!
Quinoa Berry Crunch
Quinoa Crunch
1 cup of quinoa
¼ cup ground flaxseed
1 T Agave Nectar
1 T extra virgin olive oil
Yogurt Cup – 1 Serving
½ cup Greek Yogurt (flavor of your choice)
2 T Quinoa Crunch
½ cup mixed berries
- Preheat the oven to 375 degrees
- Rinse quinoa in a fine mesh strainer until the water runs clear. (3 to 4 minuts)
- Dry quinoa with paper towels and transfer to a mixing bowl. Combine with flaxseed, agave nectar and extra virgin olive oil.
- Spread in a thin layer on a baking sheet. (Make sure it is rimmed!) Bake for 10 to 15 minutes, or until lightly browned, stirring every 5 minutes. Remove from pan and allow to cool. Store in a sealed container for up to a week.
- Place the yogurt in a serving bowl. Top with berries and quinoa.
- Enjoy!
According to Jillian this quinoa recipe can help you maintain strong bones, improve your metabolism, boost your immunity, maintain healthy skin and improve your cardiovascular health. Enjoy in good health!
{ 16 comments… read them below or add one }
Not too sure about the coffee pot method? Did it actually work? It’s like rice, it has to have time to absorb the water in order to fluff up ~ I think you’d just have a pot of really horrible ‘coffee’ LOL
Yeah Tabitha – it’s not a method I’ve tried…
I was told you can cook Quinoa in the coffee pot. Just put 1 cup Quinoa in the pot and put 2 cups water through the coffeemaker. Works great.
Sherry
I have been cooking with quinoa for about 2 months now. I LOVE IT! I have used so many recipes from this site. Banana bread….OMG yummy, salads, side dishes….all of them are great. Haven't tried a smoothie yet……not too sure on this one, but willing to try. Thanks Wendy for all your great recipes and insight. My husband and I are quinoa lovers!!
I had my first Quinoa tonight because I had heard it was good for me. Well, it wasn't too bad. I cooked it like rice because I really wanted to see what it tasted like without other foods. Can someone give me some easy recipes for one serving or so?
We tried the Shiritake in a stir fry for the first time the other night and it was really good. The kids didn't realize that they weren't "real noodles" until I made the mistake of telling my 9 year old as she was half way through her plate…then of course she wouldn't finish. I will sneak them in again though. Even my unadventerous hubby thought they were decent. I used pork, fresh broccoli, cauliflower, and carrots, fresh garlic and teriyaki sauce. The Shiritake I put in last so that it didn't get mushy (don't know if it would have or not…but why chance it!). At first the kids were asking when the Chinese delivery guy showed up and how they missed him!
Ok, a little OT, but I had to add a comment!
I am just now discovering quinoi. It is amazing. The Shiritake noodles are "ok"… I think in a stir fry they would be great, but I was trying to substitute for pasta and it wasn't bad, but it wasn't pasta. You can get them at any Asian food store in the refrigerated section. They are in a bag with liquid. They are made from yam flour. I still have some in the refrigerator, but haven't eaten them since that 1st time. Good luck with them! And if you find a great way to prepare them, please share.
Marty – I am actually with you on this one. I suppose I could FIND a way to like them but right now it seems like too much of a struggle for the benefit. Sort of like tofu – I know people love it but I don't so why bother when there are other healthy options out there.
I am looking to give this a try this week…but at the store I picked up some traditional and some inca red quinoa. Do you know what the difference is (other than obviously the color)? Is the taste different? and if so, which would be better for this recipie? I have never seen any recipies make any distinction and was kindof surprised that there is more than one type. Please help this quinoa virgin. Thanks in advance!
Heather – It is actually more of a texture difference. Red quinoa is a bit firmer than white, but either will work just fine in this recipe. I really like quinoa salad with red quinoa but beyond that there is not a huge preference. The only difference when cooking is that red quinoa does not absorb water quite as easily, so sometimes you need to use a little less. Believe it or not, you can also get black quinoa.
Thanks so much! Can't wait to give it a try!
A quick question about the recipe…
To make the Quinoa Crunch, is it cooked quinoa that you rinse? Or right out the of box?
Thank you!
Veronik
No, you rinse the quinoa prior to cooking it to remove the saponin, which is a bitter substance that protects quinoa as it grows. If you are using boxed quinoa, it may be prerinsed in which case you will not need to rinse the quinoa. When in doubt always rinse for 3 -5 minutes prior to cooking as if you do not get the saponin off your quinoa will taste bitter.
Thinking about trying Quinoa since mention of it seems to be popping up everywhere people are trying to eat healthy. Really tired of oatmeal and poached eggs.
Pleased to find out it is a seed, that IS super power !
Not so happy to hear that it has to be rinsed? Really, all brands?
And just another question about superfood, can you comment on Shiritake noodles? Have hunted hi and lo for them, to no avail. Are they very tasty, or take ALOT of getting used to?
Any other super food suggestions?
And especially Quinoa, because I think I may actually find that somewhere.
Thanks !
Sandy – You can buy pre-rinsed quinoa, but you will pay more. Just make sure that the package specifically states that it has been rinsed. I haven't actually tried Shiritake noodles. What are they?
As far as other superfoods, there are so many out there! Quinoa is of course one of my favorites! Other foods I use a lot are non-fat Greek Yogurt (a great substitute for sour cream!), nuts – especially raw almonds and walnuts, beans (especially black bean recipes and garbanzo beans in hummus recipes), sweet potatoes, squash and berries.
For Shiritake noodles, go to miraclenoodle.com They are like tofu in so much as they have no flavor of their own and take on the flavor of the dish you prepare them in, but have a much better texture that is very similar to real pasta.