http://www.nytimes.com/2008/11/03/health/nutrition/03recipehealth.html?_r=0
It is also gluten-free and a great alternative to rice. It has a mild flavor and goes with sweet as well as savory dishes. Eat it hot under dishes with gravy or sauce or eat it like oatmeal with cinnamon and sugar...or bake it uncooked to make a fast and easy and healthy granola!
This recipe combines it with oatmeal and flax to make a crunchy protein rich granola to sprinkle on yogurt or eat with milk.
Preheat oven to 375
In a large bowl combine all but the Craisins -
1 c. uncooked quinoa, but RINSED (no need to dry, just drain well in colander)
1 c. oatmeal
1/2 c. ground flax
1/4 c. shredded coconut
a handful of Craisins
1/2 c. honey or agave (I used honey, which makes it technically not vegan for strict vegans)
3 TBSP cinnamon
Spread on baking sheet and stir every 10 min. until nicely browned
Add in Craisins during last 5 min. of baking
Let cool and store in a ziplock or other container in the refrigerator for up to 2 weeks, or freeze.
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