Cinnamon Quinoa Bake - Gabby's Gluten Free

Cinnamon Quinoa Bake

Ingredients

2 1/2 cups quinoa, cooked and cooled
4 eggs, beaten
1/3 cup vanilla soy milk
1/3 cup maple syrup (optional)
1 teaspoon vanilla extract
1 tablespoon cinnamon

Directions

Yields nine to 12 bars
1. Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.
2. In a small bowl, whisk together eggs, soy milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.
3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.
4. Bake for 20 to 25 minutes until set and golden.
5. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
6. Cool completely and cut into squares. Serve with a dollop of nut butter.

MOW - 3.25.12

Meal of the week - 3.25.12

Spicy Sweet Potato and Quinoa Salad

Honey Lime Chicken

Spicy Sweet Potato and Quinoa Salad

Ingredients:

• 1 cup quinoa, uncooked
• 2 cups vegetable broth or water
• 1 sweet potato, baked and diced
• 1 red bell pepper, diced
• 2 tbsp Coconut oil
• 1/4 tsp cayenne pepper
• 2 tbsp lemon juice
• salt and pepper to taste

Preparation:

Simmer the quinoa in the vegetable broth about 10 to 15 minutes, or until water is gone and quinoa is light and fluffy when stirred. Remove from heat and allow to cool. Toss together the quinoa, sweet potato and bell pepper in a large bowl.
In a separate small bowl, whisk together the lemon juice, olive oil and cayenne pepper. Gently toss this dressing with the quinoa. Season with a generous amount of salt and pepper.

MOW - 3.11.12

MEAL OF THE WEEK - 3.11.12

This is one of my favorites.   SOOOOO Yummy.  (it does not look it, but there is plenty of protein and it is very filling)


Warm Spinach Salad
Apple Quinoa 
This is a great dessert but the leftovers make an awesome breakfast 

Kale Salad with Quinoa, Tangerines and Roasted Almonds

Gluten Free Goddess

New to kale? Try this super easy recipe we made with Tuscan kale and quinoa (another fabulous vegan super food), accented with juicy tangerines and crunchy roasted almonds.

Ingredients:

2 cups cooked quinoa
Extra virgin olive oil, as needed
1 bunch Lacinato, Tuscan black or dinosaur kale, washed, patted dry
Sea salt, to taste
2 fresh tangerines
1 tablespoon gluten-free low sodium tamari sauce
2 tablespoons raw organic agave or brown rice syrup, to taste
1 teaspoon grated fresh ginger
1 garlic clove, minced
Fresh cracked pepper
1/4 cup roasted almonds

Instructions:

See how to cook quinoa the easy way here.

Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten.

Follow the general directions above (in the post) to prepare the kale (remove the rib, slice into ribbons, massage with extra virgin olive oil and sea salt, to taste).

Peel the tangerines and separate the wedges. Save half a tangerine for the juice.

In a cup, whisk the juice from half a tangerine with the tamari sauce, agave, ginger and garlic. Sprinkle over the kale and toss to distribute.


Add the kale to the quinoa and toss.

Add the remaining tangerine wedges.


Add a grind of black pepper, to taste. Taste test. Adjust seasoning if you need to.

Just before serving add the roasted almonds and toss gently.

Serve immediately at room temperature. (May be chilled ahead of time; add almonds right before serving to keep them crisp.)

Serves 4.

Read more: http://glutenfreegoddess.blogspot.com/2012/02/kale-salad-with-quinoa-tangerines-and.html#ixzz1mNPhEbdS

Baked Apple Quinoa

Ingredients

·          1c water

·          1/2 c Quinoa

·          2 eggs

·          5Tbsp unsweetened apple sauce

·          1/2 tsp-1 tsp cinnamon

         2 apples

         handful chopped peacns

Instructions

1.       When water comes to a boil, add Quinoa and turn down to a simmer.  

2.       Then mixture eggs, apple suace and cinnamon. 

3.       Add too Quinoa and stir.  Simmer for 10-15 minutes.

4.       Pour into oven safe pan and broil in oven for 5-7 minutes. 

Top with chopped pecans and chopped apples.  Drizzle with honey

Pumpkin Pie Quinoa Bake - Healthful Pursuit

Vegan, Gluten Free, Dairy free
Ingredients

• 2/3 cup almond milk – I used Almond Breeze Unsweetened Original
• 1/4 cup pumpkin puree
• 1/4 cup quinoa – red or white would work
• 1 tbsp maple syrup
• 1 tsp coconut oil
• 1/4 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• pinch ground nutmeg
• pinch ground ginger

Topping:

• 1 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1.5 tbsp finely ground almond flour – I used JK Gourmet
• 1/4 cup pecans, chopped

Directions

1. Preheat oven to 350F and lightly oil a 4 cup casserole dish. [I used a small dab of coconut oil]
2. In a small bowl combine all ingredients, minus the topping. Stir until fully mixed, then pour into prepared casserole dish.
3. Cover and cook for 30 minutes.
4. Meanwhile, combine all topping ingredients. After the 30 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.
5. Return to the oven and cook uncovered for another 10-15 minutes, or until golden. [Mine was ready in 12 minutes]

Makes 2 servings.

Quinoa Salad with Blueberries, Strawberries and Watermelon

- Gluten Free Goddess

First make the quinoa:

2 cups uncooked quinoa
3 cups fresh water
Pinch of sea salt, to taste

Place the quinoa, water, and sea salt in a large to medium rice cooker, and cover. Cook until all the water is evaporated and the quinoa is tender. Scoop the cooked quinoa into a large bowl and fluff with a fork. Let it cool to room temperature.

Meanwhile, prepare the fruit and baby greens.

You'll need:

1.5 cups fresh blueberries, washed, picked over
1.5 cups fresh strawberries, washed, sliced
1.5 cups diced watermelon
6 cups baby salad greens
A handful of fresh chopped herbs: cilantro, dill, parsley and mint

For the dressing:

1/2 cup extra virgin olive oil
Fresh squeezed lime juice from 1-2 limes
Cracked pepper, to taste

When the quinoa has cooled, drizzle it with the extra virgin olive oil and toss well to coat, fluffing with a fork to separate the grains. Add the fresh squeezed lime juice and toss again. Season with cracked pepper, to taste. Taste test. Add more olive oil or lime as needed.

Add the blueberries to the quinoa, and toss lightly.

Distribute the baby greens on six plates. Add the quinoa and blueberries. Add the sliced strawberries and diced watermelon, and the fresh chopped herbs.

And voila! A vegan gluten-free salad worthy of July Fourth. 

Cook time: Maybe 30 minutes

Serves six.