Crunchy Quinoa Food

CRUNCHY PEACHES AND CREAM QUINOA

Steps:

• Combine all ingredients in saucepan over medium high heat.
• Bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes.
• Remove from heat and allow to sit for an additional 15 minutes.
• Top with toasted pecans and serve.

CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS

Steps:

• Place the quinoa on a clean kitchen towel and blot to remove any excess moisture. Transfer the quinoa to a shallow bowl. Add the breadcrumbs, salt, garlic powder and paprika. Stir to combine well.
• In another shallow bowl, beat the eggs.
• Dip the chicken into the egg and then into the quinoa mixture, pressing evenly to coat.
• Heat a large skillet over medium-high heat. Add a thin coat of oil and working in batches, if necessary, cook the chicken tenders in a single layer until the quinoa is golden and the chicken is cooked through, 4 to 5 minutes on each side. Remove to a plate and serve with ketchup and mustard.

QUINOA CRUNCH {VEGAN + GF}

Steps:

• Preheat the oven to 375 F degrees. Line a baking sheet with parchment paper.
• While the oven is heating, spread the quinoa onto a clean dry kitchen towel (or paper towels) to dry it as much as possible.
• Place the quinoa, almonds, sesame seeds, maple syrup, salt, and vegetable oil in a bowl. Stir to make sure that all ingredients are homogenously distributed.
• Spread the mixture evenly on the baking sheet. Bake 10-12 minutes or until fragrant.
• Let it cool on the counter.

THE AMAZING MULTIPURPOSE QUINOA TOPPING THAT YOU CAN USE ON ANYTHING

Steps:

• 1. In a small saucepan, bring 1 cup water to a boil. Add quinoa, reduce heat to low and cover. Cook until no liquid remains and quinoa is tender, about 12 minutes. Spread quinoa on a baking sheet and let cool, about 10 minutes. 2. Meanwhile, arrange an oven rack in top third of oven and preheat broiler to high. Broil quinoa, rotating pan halfway through, until browned and crispy, 5 to 7 minutes, watching quinoa carefully to avoid burning. Let cool completely.

CRUNCHY QUINOA

Steps:

• Place quinoa and 2 cups of water in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes. Uncover and remove from heat. Drain tuna and place oil in a large bowl. Add lemon juice, ¼ cup water and mustard, whisking to combine. Add quinoa to oil mixture, tossing to combine. Stir in onion, celery and bell pepper. Season with salt and pepper. Stir in parsley and mint before serving.

QUINOA CRUNCH

Steps:

• In a small bowl, combine quinoa, oil, honey and salt. Spread in a single layer on a baking sheet lined with parchment paper.
• Bake at 375 for 11 to 13 minutes, stirring occasionally until quinoa is crisp. Transfer to a plate and allow to cool.
• Transfer to an airtight container and use within one month.

CRUNCHY QUINOA SALAD

Steps:

• Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.
• Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavors to mingle.

CRUNCHY QUINOA & CUCUMBER SALAD

Steps:

• Bring quinoa and broth to boil in medium saucepan; cover. Simmer on low heat 15 min. or until broth is absorbed. Cool.
• Mix quinoa with remaining ingredients just before serving.