Striving for weight loss? This is a loaded subject so here is a simple recipe to kick start you.
Quinoa is such a versatile nutrient packed nutty little superfood. It can be eaten as a breakfast (quinoa porridge), lunch (mixed in with salad or within a frittata) or dinner (as a side). When cooked it becomes fluffy and creamy yet maintains a slight crunch and has a delicious subtle nutty flavour. It’s the least allergic of all the grains, and has an amazing amino acid profile so if you’re looking for an alternative protein source to animal products, then quinoa (pronounced, well, however you like – you say tomato, we say tomato!) is your best friend. A 100g serving contains 14g protein and 7g of fibre – yes it’s also a great source of fibre to help keep things regular and promote a healthy, happy gut!
Before boiling just make sure you thoroughly rinse your quinoa, pop the seeds in a sieve and run them under some cold water. Otherwise when you boil it, the compound that coats the seeds created a little foam when you boil it, and this can give a slightly bitter taste. Just skim off if you’ve forgotten to rinse beforehand.
We love finding new ways to cook with quinoa and thought you might like to try out these great recipes for quinoa muffins – 3 different ways:
coconut chocolate chip
Here we go…
for the base recipe:
1 1/2 cups oat flour
1/2 cup quinoa flakes
1/4 cup oats
3 tablespoons coconut sugar (or brown sugar)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1/2 cup + 2 tablespoons almond milk
Flavour option 1:
1/2 cup – 1 cup blueberries
Zest of 1 lemon
Flavour option 2:
1 cup shredded carrots
1/w cup chopped walnuts
Flavour option 3:
coconut chocolate chip
1/2 cup coconut flakes
1/2 cup dark chocolate chips
1. In a large mixing bowl, whisk together the flour, quinoa flakes, oats, sugar, baking powder and salt. Set aside.
2. Beat together the wet ingredients in a separate mixing bowl. Add to the dry and mix to combine. The consistency should be that of a runny porridge. Let the batter stand while you preheat the oven to 180 degrees C. If by the time the oven is ready the batter seems too thick (you should be able to still stir it easily) add more milk 1 tablespoon at a time.
3. Just before baking, folding in your desired add-ins.
4. Spray a muffin tin with non-stick spray and fill the wells 2/3 of the way full. Bake on the centre rack for 12 – 14 minutes until muffins are starting to brown and no longer soft to the touch.
5. Remove and let cool in the pan for 3 – 5 minutes then transfer to a wire rack and cool completely.
Thank you www.simplyquinoa.com for the delicious quinoa recipe inspo!
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Yours in Health & Happiness,
The Cutting Edge Team x