Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Quinoa is a gluten-free grain that is power-packed with protein and ultra-versatile in the kitchen. Here are three easy and gluten-free recipes featuring quinoa in granola, a yummy stuffing for acorn squash, and a creamy, dreamy quinoa dessert dish.
Gluten-Free Quinoa Granola
Makes about 10 cups
Quinoa flakes are available in the bulk section of many health food stores though you may be able to find them pre-packaged in the health food or grains sections of your local supermarket.
3 cups quinoa flakes
2 cups gluten-free oats
1 cup ground flax
1 cup raw almonds
1 cup sunflower seeds
1 cup unsweetened coconut flakes
1 cup dried cherries
1 tablespoon ground cinnamon
1 cup pure maple syrup
1/2 cup molasses
Preheat oven to 325 degrees F. and grease two large, rimmed baking sheets.
In a large bowl, combine quinoa flakes, oats, flax, almonds, sunflower seeds, coconut, and dried cherries.
In a small saucepan over medium heat, combine cinnamon, syrup, and molasses. Cook, stirring often, until heated through.
Pour syrup mixture over dry ingredients and toss well to coat.
Spread granola onto the baking sheets and bake for 20 to 25 minutes or until lightly toasted. Stir and continue to bake until desired crispness.
Let cool completely before storing in airtight containers.
Quinoa-Stuffed Acorn Squash
2 acorn squash, halved, seeded
3 tablespoons sesame oil, divided
1/2 teaspoon Chinese 5-spice powder
1 cup quinoa, rinsed, drained
2 cups water or vegetable broth
1/2 cup seeded red bell pepper cut into matchsticks
2 garlic cloves, minced
2 tablespoons finely chopped fresh ginger
2 tablespoons lemon zest
Juice of 1 lemon
1 cup chopped green onions (green and white parts)
1/2 cup finely chopped fresh cilantro
1 tablespoon rice wine vinegar
Salt and freshly ground black pepper to taste
Preheat oven to 400 degrees F. and rub the flesh of the acorn squash using 1 tablespoon oil. Sprinkle with Chinese 5-spice powder.
Place squash in a baking dish, cut side up, cover with foil and bake for 30 minutes or until firm but tender. Set aside and keep warm.
Meanwhile, place quinoa and water or broth in a large saucepan and bring to a boil. Reduce heat to low and cover pan. Cook for 12 minutes or until liquid is absorbed. Set aside.
While quinoa is cooking, heat remaining sesame oil in a medium skillet over medium heat. Cook pepper, stirring often, until tender. Add garlic and ginger and cook, stirring often, for 1 to 2 minutes. Stir in lemon zest.
In a large mixing bowl, combine quinoa, pepper mixture, lemon juice, green onions, cilantro, and vinegar. Season with salt and pepper.
Place squash halves cut side up on serving plates and fill with quinoa mixture.
1/2 cup granulated sugar
Pinch of salt
1 tablespoon cornstarch
1 cup cooked quinoa
2 cups coconut milk
2 tablespoons butter
2 teaspoons pure vanilla extract
In a large saucepan, whisk together the sugar, salt and cornstarch. Whisk in the egg then whisk in the milk. Bring mixture to a low boil over medium-high heat.
Stir in the cooked quinoa and bring to a low boil again. Reduce heat to medium low and let cook for 2 to 3 minutes.
Stir in butter and vanilla and remove from heat. Serve pudding warm and creamy or let cool completely and refrigerate to serve cold.