Once you have cooked quinoa on hand, you can eat it plain, throw it into shakes or smoothies as a thickening agent, use it as a cereal or substitute it for rice or pasta in your favourite dishes. My fave: cookies! Quinoa is loaded in nutrients and contains all essential amino acids making it a complete protein source.
- 4 large ripe bananas
- 1 tsp vanilla extract
- 1 cup cooked quinoa
- 1 cup uncooked quinoa flakes
- 1 cup unsweetened coconut flakes
- 2 tbsp MacaSure Powder
- Â½ cup coconut sugar
- Â½ cup dark, unsweetened chocolate chips OR MacaSure Chocolate Bar, broken in small pieces
Preheat oven to 380Ëš F. In a large mixing bowl, mash bananas in bowl with a fork and add vanilla, quinoa, coconut, maca and coconut sugar. Mix until well combined. Stir in chocolate chips. Line baking sheet with parchment paper and drop heaping tablespoons of batter on to cooking sheet. Bake for 25-30 minutes — until cookie holds together. Remove from oven and let cool on a wire rack.
BONUS:Â Replace the chocolate chips with Â¼ cup of cacao powder to turn this recipe into chocolate quinoa cookies!
Peggy Kotsopoulos is a Registered Holistic Nutritionist who empowers people to live a vibrant and healthy life by encouraging them to make healthier lifestyle and dietary choices that are realistic and delicious! Peggy is the resident nutritionist on CBC’s Steven and Chris Show and has also been featured on CBC News,Â CityTV andÂ Virgin Radio.
Courtesy of My Yoga Online.
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