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Summer has finally shown up around here (along with a glorious sunburn I managed to obtain yesterday taking advantage of the sunshine). This means the reappearance of cold grain salads and the like in my books. This one was a happy combination of flavours and textures that came mostly out of the mixture that was the dregs of my pre-grocery shopping trip pantry.

2 cups dry quinoa (or 1 cup if your prefer a lower quinoa to add-in ratio)

2 navel oranges, cut into inch segments

1/2 cup raisins

1/2 bunch cilantro, minced (I would say about 1/3 to 1/2 cup of minced cilantro)

1 tablespoon minced ginger

2-3 tsp cumin

1 tablespoon lemon juice

Combine quinoa with 4 cups water (2 cups if you are using 1 cup of quinoa) in a saucepan. Bring to a boil and cook for 10-15 minutes, or until the white centres have dissapeared and tails are visible on the grains. Set aside to cool.

Combine the rest of the ingredients in a bowl and add cooled quinoa. Toss all ingredients together and serve.

I’m also submitting this to Ricki’s weekly blog event “Wellness Weekend” where it can mingle with plenty of other, healthy vegan summery recipes!



***Have you checked out our tea giveaway yet? There’s going to be two winners, and the prize is awesome!***

Sometimes simple soups are best, and this catch-all soup is something I make at least a few times a month. It’s great for using up leftover grains and wilting veggies, and it tastes good, to boot!

The roasted garlic is really good here, and I usually roast mine a day or two in advance (while I have the oven on for something else) so I don’t have to wait for the garlic to roast when I want soup fast! If you’ve never roasted garlic before, here’s a good tutorial, though I would add that you don’t need to have the oven set as high as it recommends – 350 works fine! A couple of tablespoons of nutritional yeast in the broth adds a delicious savoury taste and makes the soup less watery, but if nooch isn’t your thing, feel free to leave it out!

Garlicky Greens, Beans, and Veggie Soup

-1 onion, diced
-2 cloves garlic, minced
-1 head roasted garlic, minced
-2 stalks celery, sliced
-2 carrots, diced
-1 potato, diced
-2 tbsp. nutritional yeast
-1 tsp. dried basil, or to taste
-1 tsp. dried oregano, or to taste
-a few grinds of black pepper, or to taste
-1 bay leaf
-4 cups vegetable stock
-3/4 c. cooked quinoa
-2 c. pre-cooked cannellini beans
-about 3 c. greens – I used 1/2 bunch of slivered collards, and about 3/4 c. of sliced frozen spinach

In a big pot, saute the onions and garlic until translucent, and then add the carrots, celery, potato, roasted garlic, spices, and broth. Simmer until the veggies are tender, and then add the greens, beans, and grain and cook until the greens are softened. Add more veg. stock/water if desired and serve alone or with hot sauce, if you’re as addicted to the stuff as I am! 🙂 Serves 3-4, maybe?


What with my gluten free diet as of late, I’ve discovered that GF baking might actually be the kiss of death. I’ve had more epic baking disasters in the past few weeks than I’ve ever had before! Tonight I really wanted an oatmeal raisin cookie. Since I am excluding oats from my diet for now, I thought that I might be able to substitute quinoa flakes for rolled oats. The cookies I came up with are definitely tasty – they have a good chewiness from the quinoa flakes (albeit slightly less than oats would have provided), and don’t taste too ‘alternative’ to me (although the taste of the quinoa flakes is slightly noticable.) If I made these again, I might try and alter the recipe slightly to make them more crispy, although I think the chewiness of them would be a plus for most people – I am definitely of the opinion that crispy cookies are better than chewy cookies, although I think I may be in the minority on this one!

Anyways, here is the recipe!

Gluten Free No Oats ‘Oatmeal’ Raisin Cookies


Preheat oven to 350F.
-whisk 1 tsp. ener-g egg replacement powder with 2 tbsp. water in a small bowl and set aside

In a mixing bowl combine:
-1/4 c. sorghum flour (or rice flour might work fine too, I think)
-1/4 c. buckwheat flour
-1/4 tsp. xanthan gum
-1/2 tsp. baking powder
-1/4 tsp. baking soda
-1/4 tsp. ground cinnamon
-pinch nutmeg
-pinch salt

In a separate bowl, combine:
-2 tbsp. neutral oil
-2 tbsp. unsweetened applesauce
-1/4 c. brown sugar
-1/4 tsp. vanilla

Stir the egg replacement mixture into the wet ingredients, and then combine the two mixes. Add in:
-1/2 c. quinoa flakes
-1/2 c. raisins (or chocolate chips, or a mix!)

Stir to combine, and then scoop by rounded tablespoonfuls onto a greased or non-stick cookie sheet. Squish down slightly, as these don’t spread at all while in the oven. Bake for 8-10 minutes or until the edges and bottoms are nicely browned, remove and cool on wire rack. Makes 12 small cookies.