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Almond-Quinoa Muffins

Now I didn’t make this one up so it’s not exactly “cheap” but it looked too good to not share.

  • 1 cup vanilla soy milk
  • 1 tbsp ground flaxseeds
  • 1/4 cup canola oil
  • 1/4 cup agave nectar or pure maple syrup
  • 1/2 tsp vanilla extract
  • 1 1/4 cups all-purpose or whole wheat pastry flour
  • 1/4 cup almond meal almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1 1/4 cups cooked quinoa
  • 1/2 cup finely chopped dried apricots or currants
  1. Preheat the oven to 350 and lightly grease a non-stick 12-cup muffin tin.
  2. Whisk together the soy milk and ground flaxseed in a bowl.  Allow to sit for 1 minute, then whisk in oil, agave nectar and vanilla.
  3. In a separate large bowl, sift together flour, almond meal, baking soda, baking powder, salt, and spices.  Add the wet ingredients to the dry, mixing until just incorporated.  Gently fold in the cooked quinoa and the apricots and mix until only the large lumps are gone.
  4. Pour into the prepared muffin tin and bake for 20 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean.

If you already had a dessert tonight, you can eat them for breakfast in the morning!

Source: NoMeatAthlete

Tags: almond quinoa muffins almond quinoa muffins dessert protein recipe baking vegan vegetarian cheap vegan
June 07, 2012
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Mexiquinoawesome! (rice substitute) 1 cup quinoa 1/2 vegetable bouillon cube 1/2 onion generous amount of garlic powder 1 yellow or green pepper 1 tomato 1 can black beans 1/2 tsp chilli powder 1/3 tsp cumin 2 leafs chopped Romaine or Kale Serve with Cholula hot sauce Soak quinoa for 5 minutes. Add quinoa and bouillon cube to 1 and 1/2 cup water and bring to boil for 15 minutes in tight lid. Turn heat off and let steam until soft. Add onion, garlic powder, and a splash of olive oil in a large deep frying pan. Once onion clears, add the rest of the ingredients in order except for Kale/Romaine. Serve on a bed of Romaine lettuce or Kale (see article here)

Mexiquinoawesome!
(rice substitute)

  • 1 cup quinoa
  • 1/2 vegetable bouillon cube
  • 1/2 onion
  • generous amount of garlic powder
  • 1 yellow or green pepper
  • 1 tomato
  • 1 can black beans
  • 1/2 tsp chilli powder
  • 1/3 tsp cumin
  • 2 leafs chopped Romaine or Kale
  • Serve with Cholula hot sauce
  1. Soak quinoa for 5 minutes. Add quinoa and bouillon cube to 1 and 1/2 cup water and bring to boil for 15 minutes in tight lid. Turn heat off and let steam until soft.
  2. Add onion, garlic powder, and a splash of olive oil in a large deep frying pan.
  3. Once onion clears, add the rest of the ingredients in order except for Kale/Romaine.
  4. Serve on a bed of Romaine lettuce or Kale (see article here)
Tags: mexican recipes quinoa recipes dinner rice mexican food healthy health vegan vegetarian gluten free delicious mexiquinoawesome kale romaine cholula hot sauce spicy
June 07, 2012
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Mediterranean Quinoa Salad - Served warm or cool(cous cous subsititute) 1 cup quinoa 1/2 onion chopped to preference 1 clove chopped garlic 6 mushrooms sliced 1 zuchinni/yellow squash (cut into half circles) 1 red pepper chopped 1 cup kale or spinach 1 can garbanzo beans 2-3 tbsp black olives salt or bouillon cube to taste Soak quinoa for 5 minutes, then add to 1 and 1/2 cups water and bring to boil for 15 minutes with a tight lid. Turn off heat and let steam. While quinoa is cooking, sautee onions and garlic in deep pan. Once onions are clear, add mushroom. Then add the rest of the ingredients in order. Either add cooked quinoa at the end and mix thoroughlyor serve quinoa and put vegetable mixture on top. serve warm or cold.

Mediterranean Quinoa Salad - Served warm or cool
(cous cous subsititute)

  • 1 cup quinoa
  • 1/2 onion chopped to preference
  • 1 clove chopped garlic
  • 6 mushrooms sliced
  • 1 zuchinni/yellow squash (cut into half circles)
  • 1 red pepper chopped
  • 1 cup kale or spinach
  • 1 can garbanzo beans
  • 2-3 tbsp black olives
  • salt or bouillon cube to taste
  1. Soak quinoa for 5 minutes, then add to 1 and 1/2 cups water and bring to boil for 15 minutes with a tight lid. Turn off heat and let steam.
  2. While quinoa is cooking, sautee onions and garlic in deep pan.
  3. Once onions are clear, add mushroom. Then add the rest of the ingredients in order.
  4. Either add cooked quinoa at the end and mix thoroughly
    or serve quinoa and put vegetable mixture on top.
  5. serve warm or cold.
Tags: quinoa mediterranean quinoa mediterranean mediterranean food olives vegan vegetarian cheap vegan stir fry italian food greek food gluten free gluten free substitutes cous cous greek italian recipes lunch recipe quinoa salad salad protein protien
June 07, 2012
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Gluten-free Quinoa Oatmeal Replacer feeds 2-3 1 cup quinoa 2 chopped bananas 1 diced red apple 3 tbsp Raisins 2 handful walnuts Brown sugar optional cinnamon to taste 1. Soak quinoa for 5 minutes. Then mix quinoa in a bowl of 1 and 1/2 cups water. Bring to a boil and seal with tight lid for 15 minutes. Turn off heat and let it steam until no longer hard.Add splash of non-dairy milk if you want a creamier texture.2. Once everything is cooked add the rest of your ingredients and eat!

Gluten-free Quinoa Oatmeal Replacer

feeds 2-3

  • 1 cup quinoa
  • 2 chopped bananas
  • 1 diced red apple
  • 3 tbsp Raisins
  • 2 handful walnuts
  • Brown sugar optional
  • cinnamon to taste

1. Soak quinoa for 5 minutes. Then mix quinoa in a bowl of 1 and 1/2 cups water. Bring to a boil and seal with tight lid for 15 minutes. Turn off heat and let it steam until no longer hard.
Add splash of non-dairy milk if you want a creamier texture.
2. Once everything is cooked add the rest of your ingredients and eat!

Tags: quinoa breakfast quinoa quinoa recipes recipes vegan glutten free gluten free substitutes glutten free recipes vegetarian cheap vegan protien protein fruit breakfast food hot cereal oatmeal
June 06, 2012
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Can you say Quinoa?

Although difficult to sound out, quinoa (keen-wa) is a super food that everyone should have on their shopping list (especially those of us who are getting our calcium and protein from plant sources).

Many assume that quinoa is a grain due to its taste, size, and method of cooking. Quinoa is actually related to green leafy vegetables. It is high in complete protein and is good for tissue repair. Quinoa is also good for helping people with migraines due to its high levels of magnesium. The magnesium helps relax blood vessels, which also makes it good for heart health.

Little quinoas themselves are actually seeds. The seeds are gluten free but cook similarly to rice or cous cous. It’s versatility makes it a good substitute for grains. You can serve it warm or cold and eat it for breakfast, lunch, dinner, and even some desserts! Quinoa comes in white, red, and sometimes black, but no matter what color it tastes awesome and is packed full of vitamins and nutrients.

4 Quinoa Recipes for Breakfast, Lunch, Dinner, and Dessert coming tomorrow!

Tags: quinoa vegan cheap vegan vegan food protein protien vegetrian whole foods super food delicious migraine help migrane help migraines migraine cure cure for migraines rice cous cous gluten free gluten free substitutes yummy breakfast lunch dinner dessert recipes
June 06, 2012
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