Loaded Quinoa Cookies Food

LOADED QUINOA COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cook quinoa and set aside to let cool.
• Mix flour, vital wheat gluten, flaxseed meal, oats, salt, baking powder, baking soda in a bowl.
• Beat coconut oil, honey, agave, eggs, vanilla, cinnamon together.
• Then add in the flour mixture, dried cranberries and chocolate chips.
• Spoon dough onto cookie sheet.
• Bake for 10-12 minutes, until golden brown.

QUINOA COOKIES

Steps:

• Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and cook at a simmer until the moisture is absorbed completely, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets.
• Bake in preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack

LOADED VEGGIE QUICHE WITH QUINOA CRUST

Steps:

• For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
• In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
• Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
• For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.
• In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar.
• Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.