I used
a cup of quinoa flakes instead 1/2 quinoa flakes 1/2 oats - they were delicious!
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 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
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)
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)
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
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)
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 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 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
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)
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
I made a gluten - free version
of these last night using 1/4
cup chopped walnuts plus
quinoa flakes in place
of the oats.
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
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.
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 drainedRea
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 drainedRea
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 drainedRea
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 drainedRead more