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 egg
- 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.