Quinoa (pronounced KEEN-wah) is a highly nutritious gluten-free seed, originally from the Andean region of South America. It’s mild flavor allows for a variety of uses. Quinoa comes from the seeds of a plant related to chard and spinach. Praised for its excellent nutritional profile, it is rich in protein, containing all eight amino acids. A good source of dietary fiber and also contains B Vitamins and Iron.
Done with The Clean Program 21 Day Detox and I feel amazing! My energy has increased and the bad habits I picked up over last year have no power over my dietary choices… amazing really. Gone from my diet is; morning coffee time, I now drink Green Tea, afternoon Wine, no Alcohol (maybe a special event), and Pizza, Pasta, and Breads must be whole wheat using only cheese and butter substitutes. I work like this until November when the lure of delicious holiday foods declare their worth. So far they have been memorable, fattening with a tendency to induce a stupor, but memorable, and I won’t give them up completely.
Along the way we discovered a wonderful substitute for brown rice called QUINOA. I confess prior to this years Detox, Quinoa was not to be found in my pantry. The recipes for Quinoa are as varied as are the benefits from this ancient seed. Surprisingly delicious… Enjoy!
Preheat oven to 350 Degrees
1 1/2 CUP WATER
3/4 CUP WHITE QUINOA, RINSED AND DRAINED
1 1/2 CUP OLD FASHIONED ROLLED OATS (not instant)
1/2 CUP RAW SHELLED SUNFLOWER SEEDS
1/2 CUP RAW SHELLED PISTACHIOS, COARSELY CHOPPED
1 CUP DRIED APRICOTS, PREFERABLY UNSULFURED, THINLY SLICED
1/4 CUP ORGANIC SUGAR
1/2 TEASPOON COARSE SALT
1/4 CUP ORGANIC HONEY
2 TABLESPOONS NEUTRAL-TASTING OIL, SUCH AS CANOLA OR SAFFLOWER
1 1/2 TEASPOON PURE VANILLA EXTRACT
2 LARGE EGGS PLUS 1 LARGE EGG WHITE, LIGHTLY BEATEN
VEGETABLE OIL COOKING SPRAY
Bring the water to boil in a small saucepan. Add Quinoa; return to a boil. Stir once; cover, and reduce heat to a simmer. Cook until Quinoa is slightly underdone (it will finish in the oven) and has absorbed most of the liquid, about 12 minutes. Using a slotted spoon, transfer the quinoa to a rimmed baking shet. Bake, fluffing with a fork occasionally, until lightly gold, 30 to 35 minutes. Transfer to a large bowl, cool.
Spread oats evenly on the baking sheet; bake, stirring occasionally, until lightly toasted, about 12 to 15 minutes. Add oats to bowl with quinoa. Spread seeds on baking sheet; bake, stirring occasionally, until lightly toasted, about 7 minutes. Add Quinoa mixture, cool. Reduce oven temperature to 300 Degrees.
Toss nuts, apricots, sugar, and salt with quinoa mixture. Mix honey, oil, and vanilla into eggs; stir into quinoa mixture.
Line an unrimmed baking sheet with parchment paper; lightly coat with cooking spray. Place 1/4 cup mixture onto sheet for each cluster, spacing them 3 inches apart. Flatten to 1/4 inch thick. Bake, rotating the baking sheet halfway through, until crisp, about 25 minutes. Let cool completely on a wire rack. Store covered for up to 2 days, at room temperature.
Makes 20 Clusters
By the numbers per serving (2 clusters): 320 calories; 3.4g saturated fat; 7.2g unsaturated fat; 42.3mg cholesterol; 49g carbohydrates; 10g protein; 139mg sodium; 5g fiber
“Be like the bird, who halting in his flight on limb too slight, yet sings–knowing he has wings.”