Sentences with phrase «cup quinoa flakes»

I substituted 1 cup GF flour + 1/2 cup Quinoa Flakes, and used Coconut Oil and Brown Sugar.

1/3 cup quinoa flakes 1 cup water 1 — 2 tbsp sultanas or raisins Pinch of Himalayan or sea salt 1 tbsp virgin coconut oil 1/4 -1 / 2 tsp cinnamon

1/2 cup chopped pecans 3/4 cup ground flax seed 1/2 cup almond meal 1/2 cup coconut flour 1/2 cup quinoa flakes (or gf rolled oats) 3/4 tsp baking powder 1/4 tsp kosher salt 2 tsp ground cinnamon 1/3 cup currants 1 cup lightly packed shredded carrots 3 tbsp coconut oil (or ghee) 1/4 cup pure maple syrup (or another liquid sweetener) 1/2 cup applesauce 1 tsp pure vanilla extract 1 tbsp grated ginger

1 medium red onion, sliced into thin rounds 1/2 cup quinoa flakes 1/4 cup flaked (sliced) almonds 2 teaspoon dried marjoram 2 tablespoons extra virgin olive oil

1 cup vanilla brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or millet or buckwheat flakes) 1 cup egg whites 1 cup coconut milk (from the carton) 1/4 cup applesauce 2 teaspoon baking powder 1 teaspoon baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup chopped macadamia nuts (also added after) Directions:

2 cups water 1 cup quinoa flakes, rinsed (or any kind of grain you prefer, like millet, oat or spelt) 3 tbsp coconut flakes 3 tbsp nettles, dried 1 apple, grated 1 tsp mint leaves, dried or fresh 1 tsp cinnamon 1/2 tsp vanilla powder

1 cup vanilla (or plain) brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or buckwheat) 1 cup egg whites 1 cup of coconut milk (from the carton) 1/4 cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup of chopped macadamia nuts (also added after)

Ingredients 1/2 cup tapioca flour 1/3 cup quinoa flakes 1/3 cup hazelnut meal 1/3 cup rice flour 1/2 cup brown sugar 1 tsp.

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 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

Not exact matches

I think I remember that quinoa flakes soak up more liquid than oats, so I might try using 1/3 cup instead...

3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish

1 cup quinoa, 2 tsp olive oil, 2 cups vegetable broth, 2 cloves garlic, 4 cups spinach rough chopped, 1/8 tsp red pepper flakes, 1/8 tsp pepper, dash salt (to taste - I didn't add it) Add olive oil to pan and heat, add garlic and cook until fragrant.

Super food [2 cups oats + 1/2 cup dried goji berries, mulberries, cacao nibs + quinoa flakes + 1/4 cup chia seeds, hemp seeds, pumpkin seeds + 2 tbsp maca powder + lucuma powder]

1 cup diced onion 2 - 3 cloves garlic 1/2 tsp red pepper flakes 1 tsp cumin 1 cup quinoa 2 cans diced tomatoes, drained, juice reserved 1 1/2 cups vegetable broth 1 can no - salt black beans 1 can corn 1 T lime juice 2 T chopped cilantro

1/2 a large 500g pot of Total 2 % yogurt 1/2 cup egg whites 1/4 cup coconut flour 1/4 cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4 cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2 small grated carrots (added after blending the above)

Crumble topping 1 cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet) 1 cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet) 1 pinch sea salt 6 tbsp cold - pressed coconut oil (room temperature) + more for greasing the dish 15 fresh soft dates, stoned

For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced

2 lbs of ground turkey (I used lean 93 %) 1 cup of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1 cup of chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon of red chili flakes 2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1 tablespoon of flaxseed meal 1 egg, beaten

1/2 cup quinoa 1 1/2 cups unsweetened coconut or almond milk in carton 2 Tbsp unsweetened cocoa powder 2 tsp natural sugar, such as coconut sugar, erythritol, or xylitol Toppings of your choice (I used cinnamon, walnuts, coconut flakes, and raspberries)

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)

Ingredients 2 acorn squash 2 Tbsp butter, melted dry parsley, dry oregano, pepper, and salt for sprinkling 1/2 lb sweet Italian chicken sausage 1 cup quinoa, rinsed 1/3 cup fresh parsley, chopped 1/2 tsp dry oregano 2 cups low sodium chicken broth 1/3 -1 / 2 cup feta cheese, crumbled 1/3 cup chopped pecans, toasted 2 tsp red wine vinegar pinch red pepper flakes Directions Preheat an oven to 425 degrees.

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

1 cup organic oats or quinoa flakes 1 cup hemp seeds 1 tbsp bee pollen (optional) 1/2 tsp cinnamon 1/2 cup almond butter 1 fresh mango 2 cups or 16 organic medjool dates

Add oats / quinoa flakes, 1/2 cup hemp seed and bee pollen to a food processor or high speed blender and blend until flour like consistency.

1 cup quinoa 1 pound (3 cups) shelled edamame (fresh or frozen) 2 medium lemons 2 small, ripe avocados 1 - 2 garlic cloves, crushed, to taste 2 bunches radishes, halved 1 cup microgreens or basil 1 tablespoon ground cumin 1 - 2 tablespoons olive oil 1/4 teaspoon chili flakes Salt and black pepper to taste

(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 teaspoons melted coconut oil 1 tablespoon honey (use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract pinch of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut flakes

1 cup rolled oats (or any flakes I'd imagine, like maybe quinoa flakes) and 2 cups liquid.

1 tablespoon olive oil or 1/4 cup water 1 medium - size red onion, minced 3 garlic cloves, minced 3/4 cup dried brown or green lentils 4 cups vegetable broth 1 small butternut squash, peeled, seeded, and diced (about 3 cups) 3/4 cup uncooked quinoa, rinsed and drained 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper 8 ounces rapini (broccoli raab), thick stems removed, coarsely chopped 1/4 cup toasted walnut pieces

1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste

Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)

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)

Bring rice, quinoa, barley flakes, and 4 cups plus 1 Tbs.

Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

I made a gluten - free version of these last night using 1/4 cup chopped walnuts plus quinoa flakes in place of the oats.

Quinoa Burgers 1 cup water 1/2 cup red quinoa 1 large onion chopped 2 cups mushrooms finely chopped 1 tsp chopped garlic (more or less) 2 tbsp ground flax 4 tbsp water 1 tsp chili powder 1 tsp hot sauce 1/2 cup pecans, chopped finely 1/3 cup oatmeal Quinoa Burgers 1 cup water 1/2 cup red quinoa 1 large onion chopped 2 cups mushrooms finely chopped 1 tsp chopped garlic (more or less) 2 tbsp ground flax 4 tbsp water 1 tsp chili powder 1 tsp hot sauce 1/2 cup pecans, chopped finely 1/3 cup oatmeal quinoa 1 large onion chopped 2 cups mushrooms finely chopped 1 tsp chopped garlic (more or less) 2 tbsp ground flax 4 tbsp water 1 tsp chili powder 1 tsp hot sauce 1/2 cup pecans, chopped finely 1/3 cup oatmeal flakes

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.

Grain: Gluten - free bread and cereals, amaranth, arrowroot, brown rice (1cup), buckwheat, millet, oats (1/4 cup), oat bran (2 tbsp), gluten - free pasta (1 cup), polenta (1 cup), potato starch / flour, quinoa, quinoa flakes (1 cup), white rice (1 cup), rice noodles (1 cup), sorghum, sourdough oat bread (1 slice), puffed wheat (1/2 cup), sourdough spelt bread (2 slices).

I made these yesterday using gluten - free oats ground to make oat flour, cooked quinoa instead of quinoa flakes, 1 egg instead of the flax egg, greek plain fat free yogurt instead of the coconut yogurt, regular sugar instead of coconut sugar, and added about 1/4 cup flax meal.

I used a cup of quinoa flakes instead 1/2 quinoa flakes 1/2 oats - they were delicious!

Ingredients: 2 and 1/2 cups old fashioned large oats 1/2 cup uncooked dry quinoa 1/2 tsp salt 1/2 cup unsweeteneed flaked coconut 1/4 cup hemp hearts 1/3 cup maple syrup 1 and 1/2 tsp cinnamon 1/3 cup melted coconut oil

Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1 cup quinoa 2 cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedReaQuinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1 cup quinoa 2 cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedReaQuinoa: 1 cup quinoa 2 cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedReaquinoa 2 cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead more

1 and 1/4 cups rolled oats (I use gluten - free oats — you could try using buckwheat or quinoa flakes instead)

1 cup quinoa, 2 tsp olive oil, 2 cups vegetable broth, 2 cloves garlic, 4 cups spinach rough chopped, 1/8 tsp red pepper flakes, 1/8 tsp pepper, dash salt (to taste - I didn't add it) Add olive oil to pan and heat, add garlic and cook until fragrant.

I could not find the quinoa flakes, so I just used 3/4 cup panko....

Breakfast Quinoa Porridge Serves 2 Ingredients 1 cup quinoa 2 1/2 cups water 4 cups almond, hemp, coconut or other milk 1/3 cup berries 1/4 cup flaked almonds Stevia, xylitol or other sweetener (optional) Method Rinse the quinoa under runnQuinoa Porridge Serves 2 Ingredients 1 cup quinoa 2 1/2 cups water 4 cups almond, hemp, coconut or other milk 1/3 cup berries 1/4 cup flaked almonds Stevia, xylitol or other sweetener (optional) Method Rinse the quinoa under runnquinoa 2 1/2 cups water 4 cups almond, hemp, coconut or other milk 1/3 cup berries 1/4 cup flaked almonds Stevia, xylitol or other sweetener (optional) Method Rinse the quinoa under runnquinoa under running...