Brigham Young University’s alumni magazine just ran a story on some researchers who are distributing quinoa cookies to starving populations. The idea is that quinoa is a very nutritious food that is high in protein, important for people in third-world countries. 12 Stepper Kris and I have altered the recipe that ran in that publication to be much more healthy, so you can enjoy it. You could give these cookies along with with a big baggie of fruits and veggies to your kids for a school lunch that has plenty of protein and is low in sugar but feels like a “treat.” If you like them and want to save time on school lunches, make and freeze a lot of them!
Kris also tells me that she often cooks up some quinoa (which takes only 10-15 mins.!) and puts any of the dressings in Ch. 3 of 12 Steps on it. She says she’s found every dressing she’s put on the quinoa to be yummy. I also recommend tossing in lots of your favorite raw veggies for a complete dinner that’s quick and easy.
Tip: If you are a vegan and don’t want to use an egg, instead put 1 Tbsp. of ground flax seed in 2 Tbsp. of water for a few minutes until it gels.
1 cup quinoa flour (blend quinoa in BlendTec)
1 cup finely ground whole wheat flour
¼ cup Sucanat or honey
1 Tbsp. aluminum-free baking powder
½ cup coconut oil
1 tsp. vanilla
1 organic, free-range egg
Add 1 tsp. at a time of water if needed for mixing. Mix all ingredients well and bake at 350 degrees for 8 mins.