Posts tagged quinoa
Quinoa Oatmeal Cookies

Remember eating oatmeal cream pies as a kid? I sure do, they were one of the special treats we got to eat as kids on road trips. I don't know what I was more excited about, the vacation or getting to eat an oatmeal cream pie once I was buckled into my seat! While this recipe may not be for a full cream pie, these quinoa oatmeal cookies definitely bring back all the flavors! These cookies are my favorite go to when I am wanting a cookie that will give me a tiny sugar rush and also leave me feeling full. The soft texture reminds me of my childhood treat and the walnuts add a nice crunch. 

These cookies save very well and will last up to 5 days on the counter in an airtight container. The dough freezes beautifully as well! 

Quinoa Oatmeal Cookies

Makes 2 dozen cookies

Ingredients

  • 1 cup butter, softened 
  • 3/4 cup granulated sugar 
  • 3/4 cup brown sugar 
  • 2 eggs 
  • 1 teaspoon vanilla extract 
  • 2 cups all purpose or gluten free flour 
  • 2 teaspoons cinnamon 
  • 1 teaspoon baking soda 
  • 1 teaspoon salt 
  • 2 cups rolled oats 
  • 1 cup quinoa flakes 
  • 1 cup chopped walnuts 
  • 1 cup dried cranberries, unsweetened
     

Procedure

Preheat oven to 375 degrees and lightly grease two baking sheets. In a large bowl, cream butter and sugars until smooth. stir in eggs and vanilla.

In a separate bowl, combine flour, cinnamon, baking soda, salt, oats and quinoa flakes. Add flour mixture into butter mixture and stir to combine. Add in nuts and cranberries and stir. 

Using a tablespoon, roll into balls and place on baking sheet. Bake for 10-12 minutes until golden brown. 

 

Cranberry Orange Quinoa Salad

As part of my weekly meal prep, I make a big salad that Brian and I eat for our lunches for the whole week. We love this system because you never have to guess what you are eating for lunch and salads are super easy to throw in a bag and carry around. We also like to try and keep our lunches meatless as we find it helps us feel more energized for the afternoon. Quinoa is a huge part of our diet as it is an excellent plant based source of protein. We are crazy about this quinoa salad for spring, it’s light and tasty with big citrus notes that are evened out by mellow goat cheese. Yuummmmy! And it takes no time at all to make! Enjoy!

Cranberry Orange Quinoa Salad
Ingredients

1 cup quinoa
1 ½ cups water
1 cup dried cranberries
1 cup mandarin oranges
½ cup sunflower seeds
1 cup crumbled goat cheese
¼ cup chives, minced
Spinach and romaine lettuce
Low fat poppy seed dressing of your choice

Procedure
Rinse quinoa in a fine mesh strainer under cool water, drain. Place quinoa in  a medium size pot. Add 1 ½ cups water and bring to a boil. Once quinoa is boiling, cover and reduce to a low simmer. Cook for 15 minutes until the water has absorbed and quinoa is no longer crunchy. Cool to room temperature.

While the quinoa is cooking, in a large container combine cranberries, oranges, sunflower seeds, goat cheese and chives and mix to combine. Add cooled quinoa to mixture and combine. Serve over spinach and romaine lettuce and drizzle with two tablespoons of the dressing of your choice. This saves well in an airtight container in the refrigerator for 5 days.