• Linda Von Zeuner

Made too much quinoa? No fears!

Updated: Apr 14, 2020

Quinoa is that one grain that I always have in my house and I absolutely love it as it is just to incredibly versatile! It is also very healthy with a high fiber content and it is the grain with the highest protein content,so if your little doesn't like meat,but does eat quinoa,you can relax a little(although it is unfortunately not enough for a complete protein,take note.

When I make quinoa,which is make the same way as rice or any grain,I always make too much so I can have extra to make desserts,breakfasts,crusts or falafel balls. Options are endless and I will share a bit below!

What to do with leftover quinoa:

A savoury breakfast:

Olive oil

Garlic(one teaspoon)

One cup kale

One cup cooked quinoa

One poached egg

Stir the cooked quinoa and the kale through the olive oil and garlic. Top with a poached egg.

Sweet breakfast:

¾ cup quinoa

One cup almond milk

Toppings:slivered almonds,maple syrup,chopped dates,banana,figs,berries,coconut,walnut etc-GO WILD!

Quinoa granola:

1 ½ cup quinoa

1 ½ cup oats

½ cup sunflower seeds

½ tsp cinnamon

¼ cup maple syrup

2 tbl oilive oil

Mix everything together and spread over a baking tray. Bake at 180 until golden brown and crisp.

Quinoa crust:

¾ cup of quinoa soaked in water

One teaspoon apple cider vinegar

Mixed herbs

Soak the quinoa overnight in water and drain.Add the apple cider vinegar and blend until fine. Roll out like dough and flatten on a baking tray.

Banana breakfast:

2 banans

200g oats

100 ml milk

2 tbl cashew nut butter

1 tbs cinnamon

One tbs honey

Mash the bananas. Stir everything together and bake in an oiled tin.

Quinoa falafels:

1 can chickpeas

2 garlic cloves

One onion

1/4 cup fresh flat-leaf parsley

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/4 teaspoon cayenne

1/2 teaspoon baking powder

1 egg, lightly beaten

½ cup cooked quinoa

2 to 3 tablespoons coconut oil

Preheat oven to 180. Drain, rinse, and pat dry the chickpeas. Spread out into a single layer on a sheet tray with sides. Bake for 10 minutes, just enough that the chickpeas start to look a bit dry.In a food processor, combine garlic, onion, parsley, spices, and baking powder. Pulse until everything is minced. Transfer to a bowl. Place chickpeas in the food processor and pulse until the chickpeas resemble a course meal (but don’t over process). Place in the bowl with the herbs.Add the egg and quinoa. Mix until everything is well combined and let rest for 15 minutes.To form the patties, scoop out roughly 3 tablespoons worth of the mixture. Form into a ball and press down slightly to form patty. Repeat with remaining mixture.Heat 2 tablespoons of coconut oil in a large, heavy-bottom skillet over medium heat. Add as many of the falafel as you can without crowding the pan. Cook for 3 to 4 minutes on one side, flip, and cook for another 3 to 4 minutes. Falafel should be cooked through and crisp on the outside. You don’t want to overcook. Repeat with the remaining falafel, adding the extra tablespoon of coconut oil if needed.

Quinoa crust for a chicken pie

(enough for one large chicken pie)

Two cups cooked quinoa

3 eggs

Mixed herbs,salt and pepper

You literally whish the eggs and stir it together with the cooked quinoa and spices and spread it ober the pie filling instead of pastry. Delicious!

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