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La Yapa Quinoa Humus
For a chickpea-free vegan snack
Ingredients
> 1 3/4 cups of cooked golden La Yapa Royal Quinoa.
(make 2 cups of un-cooked quinoa and you will have some left over)
> 1/3 cup of freshly squeezed lemon juice
> 1/4 cup of tahini
> 2 cloves of garlic, chopped
> 1-2 tablespoons Davoli extra virgin olive oil
> 1/2 teaspoon of ground cumin
> 1/2 teaspoon of cayenne pepper
> Salt and pepper to taste
> 1/3 cup of water
> Crushed red pepper flakes (if desired)
Method
Cook the quinoa and mix all ingredients with it. If you prefer a smooth consistency, mash/blend the quinoa after it is cooked. Spread some fresh dill for garnish.
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Quinoa Coconut Cookie
Ingredients
> 1/2 cup peanut butter
> 1/3 cup raw agave nectar
> 2 Tsp fresh ground flax seeds
> 2 cups cooked LaYapa quinoa (must be quite dry)
> 1 cup rolled oats
> 1/2 cup dried shredded, unsweetened coconut
> 1/4 cup raw cacoa nibs (optional)
Method
Line the oven racks with parchment paper. Preheat the oven on its lowest setting. Mix together the peanut butter, agave nectar and flax seeds. Then fold in the quinoa, oats and coconut. Mixture should hold together. If it feels looses, add more flax seeds.
Drop spoonful of the mixture onto the parchment paper. Press down to flatten. Leave it there for approximately an hour. Remove from oven and let cool for 15 minutes. (Adapted from Simplyspoonful.com) |
Tips on cooking quinoa:
- Rinse quinoa in cold water and drain thoroughly twice before cooking. Use a strainer to catch the quinoa.
- Don’t add salt to quinoa until it has cooked fully (the grain will not open completely if you do so).
- Quinoa is done when soft and translucent. A tiny white spiral will be visible.
- For added flavor, try cooking with unsalted vegetable or chicken stock instead of water.
- For a delicious nutty taste, try toasting quinoa before cooking. To toast, place quinoa in a non-stick saucepan with or without a small amount of oil. Heat to medium and stir constantly until golden brown in color (quinoa will pop while toasting).
All recipes can be made using Golden, Red, or Tricolor quinoa. If cooking with Red or Tricolor Royal Quinoa®, soak in water for several hours prior to rinsing. This will soften the grain and allow you to enjoy a more buttery, tender quinoa dish.
Mediterranean Style Quinoa
For a quick gluten-free vegan meal
Ingredients
> 1 cup prepared La Yapa Red Royal Quinoa
> 2 garlic cloves (crushed)
> 1 mid size red onion (diced)
> 1 cup prepared artichoke tips
> 2 tablespoons Davoli extra virgin olive oil
> 1 hand full of cherry or grape tomatoes
> 1 teaspoon oregano
> 1 table spoon sliced black olives
> Salt and pepper to taste
> Crushed red pepper flakes (if desired)
Method
Rinse and boil in 2 cups of water for 10-12 minutes – see instructions here.
Mix together the cloves, onion, tomatoes and artichoke tips. Add prepared quinoa, oregano, pepper flakes, salt and pepper. Drizzle the Davoli extra virgin olive oil on the mixture and toss to blend all items. Spread the sliced black olives for garnish. |
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Royal Quinoa, often referred to as the “King of All Quinoas,” is famous for its high protein content, and large grain size. Thus quinoa is an essential and wonderful addition in diabetic diets. Quinoa is gluten- free.
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