Quinoa and Black Beans

I have been making this recipe for a few years. It is a family favorite. I used to serve it as a side dish but now it is the main event with maybe a sweet potato as my side!

Quinoa and Black Beans
allrecipes.com

1 teaspoon Olive oil

1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable or chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable/chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Tip: feel free to play around and swap out the corn for your favorite vegetable or black beans for you favorite kind of bean. It's very versatile!

Quinoa Cookies

I found this recipe off a wonderful website called "Cooking Quinoa". I stumbled upon it one day when I was wondering if you could use quinoa in a cookie. The answer is YeS!!! and it is mighty tasty. Of course I changed the recipe to make it even cleaner.

I have made it a few times. First time I used oats instead of Muesli and coconut sugar or palm sugar (they are the same thing) instead of brown sugar. I also added dried cherries and then in half of the dough I added chocolate chips. My conclusion from the first batch was to use agave instead of sugar and also see what it would taste like with the Muesli. I got my Muesli from Trader Joes (it's blueberry muesli and its the only one they carry, Bob's Red Mill brand also has one). Also It did not need the Wheat Gluten, it was to "cakey" and less "cookie-y" ( I know its not a word, but it works right?)

Second time was a charm. I liked them allot better without lots of sugar and the wheat gluten. The muesli gave it some nice added texture. They are delicious for breakfast (with a green smoothie) if you don't add chocolate chips and instead add some dried fruit. My favorite thing? Half the dough into 2 separate bowls. Put 1/4c. chocolate chips into 1 bowl and 1/4c. dried fruit in the other bowl. You now have a great breakfast/snack for morning time and a delicious cookie for after lunch/dinner. Best of both worlds. If you can't eat them fast enough- freeze them. They are very good frozen and will last for weeks!

Can you believe that 2 cookies have 2.8 grams of protein and 1.7 grams of fiber? That's pretty good for a cookie.

Quinoa Cookies

by www.cookingquinoa.net

3/4 cup Muesli (If you dont have it you can use rolled oats)
3/4 cup cooked quinoa
1/4 cup quinoa flour
1/2 cup white whole wheat flour or brown rice flour
1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup applesauce
1/2 cup agave
1 tablespoon ground organic flax seeds
3 tablespoons hot water
1/2 cup chocolate chips or dried fruit

Preheat oven to 375.
Combine organic ground flax seeds with hot water, stir and set aside.
Sift together quinoa flour, whole wheat or brown rice flour, baking soda and salt and place in a large bowl.
In a small bowl combine applesauce and agave.

Stir in flax mixture.

Add wet ingredients to dry and stir well.

Add quinoa, muesli/oats and chocolate chips/dried fruit.

Line a baking sheet with parchment paper and drop cookies by the spoon full. Bake for 10 – 14 minutes.

Yields: 24 cookies