Not exact matches
Ant Hill Cake Dough Crumbles 2
cups quinoa flakes 1
cup any gluten free flour
of choice —
quinoa, millet, amaranth 1/2
cup coconut flour 1 1/2
cups pecans or walnuts
seeds of 1 vanilla bean 1/4
cup honey 1/2
cup coconut oil pinch
of sea salt 4 tablespoons poppy
seeds, plus more for sprinkling
1/2
cup / 85 g uncooked
quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia
seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
I sauteed a bit
of red onion, garlic, bok choy and mushroom in a skillet then transfered the veggies into a pot with 1/2
cup uncooked
quinoa, 1/2
cup cooked chickpeas, 1
cup vegetable stock and some spices (basil, anise
seed, cayenne pepper, S&P).
11/2
cups quinoa (rinsed, toasted and cooked like rice with 3
cups of water) 1/2
cup chopped cilantro 1/2
cup chopped flat leaf parsley 2 green onions thinly sliced 1/4
cup chopped fresh mint 1/3
cup of slivered almonds 1/3
cup of roasted pumpkin
seeds 2 ripes apricots diced 1/3
cup raisins or cranberries 1/2 tsp salt
1/4 tsp
of almond extract 1/2
cup of tapioca flour 3 tbsp ground flax
seeds 1/2
cup of almond flour 1/2
cup of rice flour 1/4
cup quinoa flour 1/4
cup of buckwheat flour 1/3
cup fava - chickpea flour 1/2
cup of cocoa powder 1/2 tbsp
of baking powder 1 tsp
of baking soda
1/2
cup of cooked
quinoa 1/2
cup of oats 1
cup of almond milk + water if needed 1 scoop
of Fit Delis Vanilla protein powder 1 tablespoon
of milled flaxseed 1 tablespoon
of sunflower
seeds 1 tablespoon
of raisin or goji berries
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate
seeds, chopped apples or pears, chia
seeds, hemp hearts, pumpkin
seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
4
cups cooked
quinoa, cooled veggies
of your choice (I used broccoli, cherry tomatoes, scallions and red peppers this time around) 3/4
cup sunflower
seeds 1/4
cup low sodium soy sauce 1/4
cup extra virgin olive oil juice
of 1 to 1 1/2 lemon (s) salt and pepper to taste
Pin It Ingredients: The salad: 2
cups cooked
quinoa (here is a video tutorial for how to cook
quinoa) 1 green bell pepper, cut into strips 1 handful
of roasted hazelnuts 1/2
cup pomegranate
seeds 1 handful
of fresh cilantro... Continue Reading →
for the mung bean falafel bowl 1
cup rainbow
quinoa or other grain
of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame
seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
1
cup and 2 tablespoons brown rice flour 1/4
cup each almond and coconut flour 1/2
cup plus 1 tablespoon
quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground
seeds of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1
cup full fat coconut milk 1/2
cup coconut sugar 1 teaspoon vanilla extract 1 1/2
cups finely shredded butternut squash about 1
cup fresh cranberries
Stuffing 1 1/2
cup / 300 g uncooked millet or white
quinoa 1 large knob
of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1
cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin
seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Flatbread Pizza Crust 1 1/2
cup sprouted
quinoa 1/4
cup sprouted amaranth 1
cup raw sprouted oats (or the same amount
of quinoa and amaranth combined) 1/4
cup golden flax
seeds 1/2
cup sprouted sunflower
seeds 1/2
cup hemp
seeds 1
cup purified water 1/4
cup Irish moss gel 1 teaspoon salt 1 tablespoon honey juice
of 1 lemon 1/4
cup olive oil
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves
of garlic, coarsely chopped 1 3/4
cups nut milk * 1/2
cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF
quinoa variety) 2
cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2
cup hulled raw sunflower
seeds (or bread crumbs, or panko crumbs)
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the
seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4
cup brown lentils 1/2
cup black lentils 1 14 - oz can
of diced tomatoes 1/4
cup quinoa 1/2
cup bulgur wheat avocado, cheddar, and / or sour cream for serving
1
cup of cooked
quinoa 3 ripe bananas 1/4
cup of melted coconut oil 1/4 maple syrup 2 teaspoons
of vanilla extract 1
cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1
cup of gluten free rolled oats (again Bob's Redmill) 1/2
cup of toasted coconut flakes 3 tablespoons
of flax
seed meal 1 tablespoon
of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4
cup of cashew milk — I like Silk (coconut, almond, or whatever type
of milk you prefer)
What's in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate
seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet,
quinoa, hemp
seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked
quinoa or farro), 1/4
cup cooked beets, anything else you can think
of!
2
cups chicken stock 1
cup quinoa 1/2
cup dried cranberries Juice
of 1/2 an orange 1/2
cup pomegranate
seeds Salt and pepper to taste 2 tbs slivered almonds
Ingredients 3/4
cup Medjool dates 1/2
cup pomegranate
seeds (1/4
of a big promegranate) 1/2
cup flax
seed powder 1/2
cup cooked
quinoa 1/4
cup sunflower
seeds 1/4
cup hemp
seed powder pinch
of sea salt
I converted to create 8 servings: 3
cups of Unsweetened Almond Milk, 8 teaspoons
of Apple Cider Vinegar, 40 - 80 drops
of Stevia to taste, 1/2
cup of smooth Almond Butter (quality matters), 1/2
cup of Chia
Seeds, 1/2
cup of quinoa / millet / amaranth, 1/2
cup of whole buckwheat, 1/2
cup of hemp hearts, 1/2
cup of coconut flour, 2 teaspoons
of baking powder, 1/2 teaspoon
of sea salt
1 can organic black beans, rinsed Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and
seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1
cup cooked red
quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice
of 1 large lime 1/3
cup Organic unrefined and unfiltered extra virgin olive oil
1 can organic black beans, rinsed or 1 1/2
cups cooked beans from dried Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and
seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1
cup cooked red
quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice
of 1 large lime 1/3
cup Organic unrefined and unfiltered extra virgin olive oil
1 large butternut squash, peeled,
seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons
of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper,
seeded and cut into 1 - inch long slices 2 serrano peppers,
seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1
cup uncooked
quinoa 1 1/2
cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Add 2
cups of your cooked
quinoa, lime zest, poppy
seeds, baking powder and salt.
1 can organic black beans, rinsed Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and
seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1
cup cooked red
quinoa Handful -LSB-...]
Ingredients 3/4
cup uncooked
quinoa 1 head cauliflower, separated into florets 4 tablespoons oil, divided 1/2 teaspoon cumin
seeds, crushed (or 1/2 teaspoon cumin powder) 1/4 — 1/2 teaspoon cayenne powder (adjust to taste) 1 tablespoon minced garlic 1/2
cup ground almonds (almond meal) 3 tablespoons cornmeal 1/2 — 3/4
cup shredded Pepperjack or mild cheddar cheese 3 eggs 1 1/2 teaspoon salt Burger buns
of your choice
1
cup uncooked
quinoa, rinsed 2
cups water 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper,
seeds removed, diced 1 orange pepper,
seeds removed, diced 1
cup corn frozen kernels Juice
of 1 small lime 1 teaspoon ground cumin 1 tablespoon chili powder 1/3
cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black beans, drained and rinsed or three to four
cups cooked on your own 2
cups red enchilada sauce 2
cups shredded Mexican cheese
I see you don't have the
quinoa pizza bites recipe, here it is: Makes 12 1
cup cooked
quinoa 1/2
cup shredded non dairy cheese + 2 TBS 1 Egg (can use 1 TBS flax
seed and 3 TBS water in a blender to make a vegan egg 1 tsp salt and 1
of pepper 3 TBS marinara sauce 1/2 tsp garlic powder 3 tsp Italian seasoning 1 tsp red pepper flakes Marinara for dipping
(I like the texture
of Trader Joe's almond meal the best) 1/2 C
Quinoa flakes I filled 2/3
of a 1/2
cup measure with Tapioca flour and then the rest with Sorghum (total 1/2 C) 1/2 Tblsp
of Flax
Seeds.
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1
cup black
quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as
quinoa seeds are pretty small) * 1/2
cup red lentils, rinsed in the strainer with the
quinoa * 2 1/2 -3
cups water (or use chicken or vegetable stock) * 1/4
cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2
cups minced parsley * pinch or two
of smoked paprika
1
cup quinoa 2
cup water 2 medium sweet potatoes, peeled and cut into 1 inch chunks 1 red onion, thickly sliced 4 kale leaves, removed from stems and torn sunflower
seeds, toasted extra-virgin olive oil juice
of 1/4 a lemon 1 teaspoon apple cider vinegar 1 tsp balsamic vinegar sea salt black pepper
1 large butternut squash, peeled,
seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons
of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper,
seeded and cut into 1 - inch long slices 2 serrano peppers,
seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick
of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1
cup uncooked
quinoa 1 1/2
cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
building the bowl 1
cup quinoa, dry 2
cups water pinch
of salt 1 bunch
of kale 4 beets 1 — 15ounce package
of extra firm tofu salt & pepper olive oil for cooking fresh broccoli sprouts pomegranate
seeds
In a large mixing bowl, combine prepared kale, 2
cups of cooked
quinoa, red grape halves, red pepper and raw sunflower
seeds.
2
cups of cooked brown rice (or
quinoa) 1 tablespoon
of olive oil 1 small Vidalia onion, diced or 1/2
of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (
seeded or not depending on your preference) 2 cans
of dark red kidney beans, drained and rinsed 1 - 15 oz can
of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp
of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A few pinches
of salt (around 1/2 tsp)
Combine the
quinoa, chia
seeds, 1/4
cup of the toasted coconut, hemp
seeds, coconut nectar, vanilla, and salt in a medium bowl.
Optional: 1/2 - 1 teaspoon Cumin
Seeds To bulk this meal out, add 1
cup of cooked wild rice or
quinoa to the salad assembly, along with an extra drizzle
of extra virgin olive oil.
3
cups dried sprouted sunflower
seeds (or just raw sunflower
seeds) 3/4
cup cocoa nibs 1/2
cup raw buckwheat groats — soaked in water for a minimum
of 1 hour, rinsed and dried completely, or
quinoa puffs 1/2
cup pumpkin
seeds 1/4
cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4
cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut oil large pinch
of sea salt 1 teaspoon vanilla extract — optional
4 lb (ish) organic whole chicken 10 - 12
cups of water (filtered preferably) 2 tablespoons
of sea salt 1 tablespoon
of whole peppercorns 1 tablespoon
of coriander
seeds (optional) 2 bay leaves 3 tablespoons
of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms, sliced 8 - 10 cloves
of garlic, sliced 1 tablespoon
of minced (fresh) turmeric 1 tablespoon
of minced (fresh) ginger optional add - ins: a couple handfuls
of spinach or kale, rice or
quinoa, chopped fresh herbs such as dill or cilantro
2
cups rolled oats 1
cup puffed millet
of quinoa 1/3
cup raw pumpkin
seeds 1/3
cup raw sunflower
seeds 1/4
cup organic, sun - dried goji berries (optional) 1/4
cup of dried un-sweetened coconut strips 3 tablespoons chopped raw almonds 1/4
cup organic raisins 3 tablespoons chia
seeds or wheat germ 1 - 2 tablespoons
of ground cinnamon / nutmeg (to taste)
Veggie
Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet p
Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1
cup dry
quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet p
quinoa, cooked in 2
cups water, yielding 3
cups cooked
quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet p
quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2
cups mashed sweet potato 1
cup finely diced red onion 1/2
cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3
cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2
cup hemp
seeds 1 tsp dried oregano 1 tsp ground cumin juice
of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked
quinoa & mashed sweet p
quinoa & mashed sweet potato.
Salad: 3
cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful
of microgreens 4 - 6 Romaine leaves, chopped or any greens
of choice 2 c. cooked
quinoa or grain
of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin
seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally
1/2
cup / 85 g uncooked
quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia
seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
I use frozen berries with 1
cup of coconut milk (or any
seed / nut milk), 1 tb
of maca powder, 1 tb
of ground flaxseed, 1 tb
of quinoa flakes, 1 tb
of barleygrass or wheatgrass powder, 1 tb
of hemp protein powder, a handful
of spinach or kale, and half an avocado works well too for extra creaminess, 1 - 2 medjool dates or dried figs for sweetness and a teaspoon
of frozen ginger for a fiery kick to wake you up.
1/2
cup honey syrup 3
cups rolled oats 2
cups quinoa flakes 2
cups mixed
seeds (sunflower, pumpkin, sesame etc) 2
cups toasted almonds Finely grated zest
of one orange 1/2 tsp ground cinnamon 1 tsp vanilla paste 1/2 tsp sea salt
2cups flax
seed meal 1
cup super grains (red, white
quinoa, millet and buckwheat, comes mixed — from whole foods) 1
cup spelt flour 1 / 2
cup garbanzo flour 1 teaspoon baking powder 1 1/4 teaspoon each
of onion and garlic powders 1/2 t white pepper 1/3
cup olive oil 1 2/3
cup water
I made this with 1
cup quinoa flour and.5
cup ground flax + 2 T chia
seeds in place
of white flour.
Prepare
quinoa: rinse 3/4
of a
cup of dry
quinoa seed under several changes
of water.
Most grains contain a small amount
of protein, but
quinoa — technically a
seed — is unique in that it contains more than 8 grams per
cup, including all nine essential amino acids that the body needs for growth and repair, but can not produce on its own.
WEEKDAY Breakfast: 2 scoops
of Optimal Protein Powder with 120 ml
of rice milk, 1/2
cup of organic frozen fruit, 113 g
of Greek yoghurt, 1/2 a teaspoon
of stevia and cinnamon sprinkled on top Morning tea: Power cake — one rice cake with 1 tablespoon
of raw sunflower
seed butter, topped with sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with sliced apples Dinner: Chicken
quinoa (170 g cubed chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt and pepper