Quinoa Chocolate Treats Food
QUINOA PUDDING
A quinoa version of rice pudding for those who want to find new ways to use this supergrain.
Provided by Lynda Q
Categories Desserts Custards and Pudding Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat.
- Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.
- Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 46 g, Cholesterol 13.6 mg, Fat 6 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 2.7 g, Sodium 65.1 mg, Sugar 19.2 g
QUINOA CHOCOLATE TREATS
A delicious yet nutrient-rich treat. Rich in protein and vitamins, this sweet chocolate treat is something everyone feels good about eating and making!
Provided by Anthony
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Grease a baking tray.
- Heat the chocolate chips, cinnamon, brown sugar, butter, and peppermint extract together in a large saucepan over low heat; cook and stir until the mixture forms a smooth liquid. Fold the quinoa and marshmallows into the chocolate mixture until evenly distributed; immediately spread into the prepared tray. Allow to cool completely before cutting into triangles to serve.
Nutrition Facts : Calories 1009.5 calories, Carbohydrate 138.6 g, Cholesterol 48.8 mg, Fat 44.8 g, Fiber 11.6 g, Protein 17.7 g, SaturatedFat 24.3 g, Sodium 158 mg, Sugar 63.8 g
AMAZING CHOCOLATE QUINOA CAKE!
This delicious cake is made with quinoa and no flour! Enjoy!
Provided by Stacy Evans
Categories Desserts Cakes Sheet Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.
- Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.
- Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 37 g, Cholesterol 93 mg, Fat 20.5 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 10 g, Sodium 374.9 mg, Sugar 25.5 g
QUINOA CHOCOLATE CHIP COOKIES
A very chocolaty flavored cookie with added quinoa and oat bran to make a nice cookie for tea or coffee time. Keep stored in sealed container.
Provided by Cheerios
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 40m
Yield 21
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with baking parchment paper.
- Mix flour, baking powder, and baking soda together in a bowl.
- Beat butter and brown sugar with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and stir until it just forms a batter. Fold chocolate chips, quinoa flakes, oat bran, and cream through the batter to distribute throughout.
- Roll dough into small balls and arrange on prepared baking sheet with at least 2 inches between balls.
- Bake in preheated oven until lightly browned, about 10 minutes. Let cookies cool on pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 29.3 g, Cholesterol 29.3 mg, Fat 7.8 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.4 g, Sodium 148.6 mg, Sugar 14.6 g
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- Puff the quinoa: Heat a wide skillet or pan that is at least 1-inch deep over medium to medium high heat. (Note: different pots will heat and puff the quinoa differently, so you may need to experiment with yours to find the right temperature so that the quinoa pops but does not burn—I find that non-stick surfaces do best over medium-high heat, while stainless steel works best over medium.)
- Test your pot's temperature: Drop a small pinch of quinoa into the pan. It should pop within a few seconds. If this does not occur, adjust your pot's heat or wait a bit longer, until the test quinoa pops as described. Discard the "test" quinoa.
- Sprinkle a few tablespoons of quinoa over the pan's surface. Add only enough to coat the pan in a single layer, without crowding or overlapping the quinoa grains. As soon as the quinoa begins to pop (it may happen immediately), lift from the heat and shake the pan to agitate the grains. Continue shaking the pan off the heat, then as soon as the popping sound almost stops, pour the grains into a bowl or rimmed baking sheet (if you leave them in the pot, they may burn). Repeat, toasting the quinoa in batches until you have made the desired amount. If the quinoa tastes or smells burned, it has been overheated or left in the pan too long. Discard, as it will cause your chocolate bark to taste bitter.
- Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bottom of the bowl touch the water), or melt it in the microwave in 20-second bursts, stopping to stir the chocolate between each. When only a few small pieces of chocolate remain, remove from the heat (or microwave) and stir until smooth, letting the residual heat finish melting it completely. Fold in the puffed quinoa.
CHOCOLATE QUINOA BREAKFAST BOWL | MINIMALIST BAKER
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From minimalistbaker.com
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- Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.
- Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
- Add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.
- Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.
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From barefeetinthekitchen.com
4.8/5 (40)Estimated Reading Time 5 minsServings 12-16
- Preheat the oven to 350 degrees. Grease two round cake pans (or a 9x13 pan) and then line the bottoms of the pans with parchment. (Do not skip the parchment if you want to be able to flip the cake out of the pan.)
- Combine the milk, eggs and vanilla in the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture.) Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined.
- Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and let cool 10 minutes before inverting them onto a wire cooling rack. Peel off the parchment and let the cakes cool completely before frosting.
- Place the chocolate chips in a medium size glass bowl. Heat the cream in a medium saucepan until is gently simmers. Remove from the heat and pour over the chocolate. Let the mixture sit for 5 minutes or so and then whisk to combine until it is smooth and glossy. Refrigerate and let cool completely. (2-3 hours in the refrigerator or about an hour in the freezer.) When fully chilled. use a mixer to whip the chocolate cream into soft peaks.
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- Mix the quinoa crispies and salt together in a large mixing bowl and set aside. Line a square baking dish (8? x 8? should do the trick) with parchment paper.
- In a small sauce pan, heat the peanut butter and honey together. Stir until its liquidy and easy to pour. Pour it over the quinoa mixture and stir with a wooden spoon until everything is combined. Transfer the mixture to your prepared baking dish, and flatten with the back of a plastic spatula. Place in the refrigerator while you melt the chocolate.
- Melt the chocolate over a double boiler. Once melted, remove the quinoa bars from the fridge and pour the chocolate mixture over them. Tilt the pan to ensure they are entirely coated. Return the dish to the fridge and until cool and the chocolate has completely hardened.
- It’s best if you can wait for a few hours, but if you’re ansy (like me!), then you can probably get away with throwing them in the freezer for 15 – 20 minutes, although they won’t be as tasty.
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- In your bowl, whisk together the melted coconut oil, agave nectar, cocoa powder, and vanilla until smooth.
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5/5 (3)Estimated Reading Time 2 minsServings 36
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- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins.
- Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.
- Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.
4-INGREDIENT CHOCOLATE-COVERED CRISPY QUINOA CLUSTERS ...
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4.5/5 (8)Category DessertCuisine AmericanCalories 144 per serving
From goodforyouglutenfree.com
4.5/5 (8)Category DessertCuisine AmericanCalories 144 per serving
- Cook quinoa by adding quinoa and water to a pot. Bring mixture to a boil, then lower heat to low and cover. Quinoa will be ready in about 15 minutes. Remove from heat.
- Line a baking sheet with parchment paper. Pour cooked quinoa on sheet and spread it into a single layer. Allow quinoa to cool for 30 minutes.
- Preheat oven to 400º F. Put quinoa in oven and bake for 25-30 minutes, mixing occasionally, until quinoa is brown and crispy (but not burnt). Remove from oven and allow mixture to cool for at least 30 minutes.
- When quinoa is cool, combine chocolate and oil in a microwave safe bowl. Microwave for 30 seconds, then mix mixture. Microwave in 10 second increments thereafter, mixing every 10 seconds, until chocolate is melted. Do not overmelt.
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- Cook quinoa as per package instructions. Follow my stovetop or Instant Pot method for perfect results. Let it cool to room temperature so you do not end up with scrambled eggs.:)
- Preheat oven to 375 degrees F and line muffin tin with liners or use silicone muffin tin. Spray with cooking spray.
- In a large mixing bowl, whisk the eggs. Add milk, applesauce, coconut oil, maple syrup, cacao powder, vanilla, baking powder and salt; whisk well to combine. Add cooled quinoa, almond meal, coconut flakes and chocolate chips; stir well to combine.
- Using large ice cream scoop, divide batter between 12 openings. Bake for 20 minutes. Remove from the oven and let cool for 10-15 minutes.
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- In a small saucepan over low heat, stir maple syrup and coconut oil until oil has melted. Remove from heat and add vanilla and salt.
- In a medium bowl, stir together quinoa, pecans, pumpkin seeds, sunflower seeds, hemp seeds, chia seeds and optional espresso powder. Add maple syrup mixture and stir until well combined.
- Spread evenly on prepared baking sheet. Bake for 20 - 25 minutes or until golden brown. Watch carefully and remove from oven if edges are beginning to brown too quickly.
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- In a large skillet, toast quinoa flour on medium-low heat for 10 to 15 minutes, stirring every couple minutes.
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TASTY QUINOA RECIPES - SAFEWAY
From safeway.ca
- Burgers. Vegetarian burgers are a great option for Meatless Monday. Our flavourful Lemon Chickpea Quinoa Burger will become a family favourite.
- Salads. Make salads heartier by adding quinoa to them or use the grain as the base. Easy to transport, quinoa salads also make a great lunchtime staple.
- Cookies and Cakes. Quinoa is available as flour and in flakes (which look like rolled oats) — both help make favourite desserts into gluten-free treats everyone can enjoy.
- Pancakes. Transform a favourite pancake recipe into a hearty breakfast by adding a cup of cooked quinoa to the batter before it hits the griddle.
- Granola Bars. Making granola bars at home is a fun and easy way to customize this grab-and-go snack. Puffed, flaked, cooked and raw quinoa are all fantastic additions to any granola bar recipe.
- Croquettes. An impressive appetizer or simple lunch, our Quinoa, Feta, & Kale Croquettes in Pitas won’t disappoint. Leftovers croquettes can be frozen for a quick meal option on a busy weeknight.
- Pizza Crust. Believe it or not, quinoa makes a top-notch pizza crust. Start by soaking 3/4 cup of uncooked quinoa in water overnight. Drain and rinse the quinoa and place it in a blender with 1/4 cup water, 1 tsp baking powder and a pinch of salt.
- Meatballs and Meatloaf. Give family favourites a gluten-free twist by substituting breadcrumbs for cooked quinoa. Meatloaf night is a great way to use leftover quinoa that was batch-cooked at the beginning of the week.
- Stuffing. No longer reserved for holidays, this traditionally heavy dish is light enough for weeknight meals when made with quinoa. Try: Sweet Peppers Stuffed with Quinoa & Vegetables.
- Porridge. Oatmeal fans looking to mix up their breakfast routine will love quinoa porridge. Topped with fruit, nut butter or a fried egg, it’s a breakfast worth getting out of bed for.
CREAMY CHOCOLATE QUINOA PORRIDGE | RAINBOW IN MY KITCHEN
Chocolate quinoa porridge. Rinse quinoa using a fine mesh strainer, then drain it completely. Place quinoa in a small pan or a medium pot with water. Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes. Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
From rainbowinmykitchen.com
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From allrecipes.com
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From pinterest.ca
From pinterest.ca
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From elegantlyvegan.com
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From pinterest.com
From pinterest.com
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Heat the chocolate chips, cinnamon, brown sugar, butter, and peppermint extract together in a large saucepan over low heat; cook and stir until the mixture forms a smooth liquid. Fold the quinoa and marshmallows into the chocolate mixture until evenly distributed; immediately spread into the prepared tray. Allow to cool completely before cutting into triangles to serve.
From tfrecipes.com
From tfrecipes.com
QUINOA RECIPES - MARTHA STEWART
A versatile grain-like seed that's rich in protein and other nutrients, quinoa is an easy, gluten-free alternative to other grains, and totally delicious for breakfast or brunch -- as a hot cereal, granola, in pancakes, muffins, and more. Read More. wild mushroom and spinach lasagna. Holiday Meatless Main Dish Recipes. Read More.
From marthastewart.com
From marthastewart.com
RECIPE REDUX: CHOCOLATE QUINOA ENERGY BALLS – THE YOOPER ...
Puffed quinoa is coated in a rich mixture of peanut butter, coconut butter, coconut oil, maple syrup, and vanilla extract. The peanut butter mixture is similar to this 3-ingredient peanut fudge, so there is a fudge-like quality to these treats.
From pinterest.ca
From pinterest.ca
HOW TO EAT QUINOA | HEALTHY EATING | SF GATE
Quinoa flakes, which are made by steaming, rolling and flaking whole-grain quinoa, are commonly available in health food stores. Quicker-cooking than traditional quinoa, quinoa flakes can be used to make hot breakfast cereal or boost the nutritional quality of baked goods. References. USDA Nutrient Data Laboratory: Quinoa, Cooked ; Quinoa 365; Patricia Green, …
From healthyeating.sfgate.com
From healthyeating.sfgate.com
RIGHTEOUS CRISPY QUINOA DARK CHOCOLATE TREATS | RECIPE ...
As delicious of a treat as this may be, we are proud to offer an amazing chocolate quinoa bite that has no refined sugars, and is only sweetened with dates! Everything we make is processed in a Top 11 Allergen/Nut Free Facility with the exception of coconut. All made in our own factory we assure that all ingredients that enter are pure and organic. We know it sounds …
From craving4more.com
From craving4more.com
CRUNCHY CHOCOLATE QUINOA CRISPS — CONSCIOUSLY KOSHER
After all that preparation, we finally got to eat all the delicious healthy food and taste the matzo. In my household, we got so busy cooking and preparing on Friday that we forgot to make desserts! So last night, after all that preparation, Yom Tov ended, I got a bit messy in the kitchen and whipped up some crunchy chocolate quinoa.
From consciouslykosher.com
From consciouslykosher.com
DESSERTS ARCHIVES - GOGO QUINOA
Desserts; More Recipes; BLOG. Blog; WHERE TO FIND US. Retailers; Distributors. Terms & Conditions ; Private Policy; Desserts. Home • Desserts. Desserts. Almond-Quinoa Sugar Cookies Almond-Quinoa Sugar Cookies Desserts. Almond-Quinoa Sugar Cookies gogoquinoa 2021-12-16T16:49:38-05:00. Mini biscotti with quinoa, almonds and chocolate Mini biscotti …
From gogoquinoa.com
From gogoquinoa.com
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