Maple Quinoa Squares

Bottom Layer:

• 1/2 cup butter or margarine (8 Tbsp)
• 1 1/2 cups quinoa flour
• 1/4 cup icing sugar
• 1 tsp maple flavoring

Mix the above ingredients together and pat into a 9-inch square pan. Bake in pre-heated 350 oven for 15 minutes.

Top Layer:

• 3/4 cup sugar
• 2 eggs
• 2 Tbsp quinoa flour
• 1/2 tsp baking powder
• 2 Tbsp maple flavoring

Combine above ingredients and pour over warm, baked bottom layer. Bake at 350 for 25 minutes. While they're still warm, sprinkle with icing sugar. Cut into small squares.

Makes approx 12 servings

Nutrients Per Serving:
Calories: 208
Protein: 3.3 g
Carbohydrates: 28 g
Fat: 9 g
Fiber: 1.2 g
Sodium: 69 mg
Potassium: NA
Phosphorus: NA

Quinoa Crunch

Makes about 3 servings

Ingredients:

• 1/2 cup sprouted, uncooked quinoa
• 1 Tbsp maple syrup
• 1/2 Tbsp coconut oil
• 1/2 tsp cinnamon

Directions:

1. Preheat oven to 375
2. place the quinoa in a strainer and rinse thoroughly until the water runs clean. Shake to dry the quinoa, draining as much water as possible.
3. in a bowl, mix all ingredients. Spread into a thin layer on a parchment-lined cookie sheet.
4. bake for 14-20 minutes or until quinoa starts browning
5. remove and let cool. Break into pieces.
6. enjoy on top of yogurt and allowed fruit

Nutrition facts per serving (quinoa crunch only)
Calories: 136
Protein: 3.8 g
Carbohydrate: 22 g
Fat: 4 g
Fiber: 2 g
Sodium: 2 mg
Potassium: 173 mg
Phosphorus: 129 mg

recipe adapted from Jillian Michaels

Quinoa Chickpea Burgers

Makes 6 burgers

Ingredients:

• 1 cup quinoa, dry
• 2 1/4 cups water
• 1/2 cup pumpkin seeds
• 2 cups chickpeas (cooked)
• 1 tbsp tahini
• 2 tbsp fresh lemon juice
• 1/4 cup sundried tomato
• 1/4 tsp sea salt
• 2 tbsp chives, snipped into small pieces
• Black pepper to taste
• 1 tsp garlic powder or 1 small clove garlic, minced (optional)
• 1 tsp thyme
• 1 tsp oregano
• a dash of cumin
•  1 tsp of sesame seeds
• Water

Directions:

1. Rinse quinoa and place in a pot with water. Bring water/quinoa to boil. Reduce to a simmer and let quinoa cook till water is absorbed and you can see some of the “ribs” of the grain coming loose. Turn off heat, fluff quinoa, and let sit, covered, for ten minutes or so.


2. Place pumpkin seeds in a food processor and grind to a fine meal. Add chickpeas (either home cooked, or canned) and quinoa and pulse to combine well. Add sundried tomato, tahini, lemon juice, spices, salt, pepper, garlic, and chives. Pulse continually until mixture has all come together. Add water if necessary to thin the mixture into proper “burger” texture. Stop when it’s still quite firm, but easy to handle and not too sticky.

3. Place mixture into 4-6 patties. Grill or pan fry till crispy and golden brown on each side, or bake at 350 for 25 minutes, flipping once halfway through.


Nutrition Facts Per Burger:
Calories: 422
Protein: 20 g
Carbohydrate: 61 g
Fat: 12 g
Fiber: 14 g
Sodium: 103 mg
Potassium: 950 mg
Phosphorus: 616 mg


recipe from http://www.choosingraw.com/

Raw Zucchini, Carrot, and Cashew Salad Rolls

Makes about 4 servings

Ingredients:

Salad Filling

• 3 medium zucchini, shaved thinly lengthways
• ½ carrot, julienned or grated
• ½  red capsicum, julienned or finely sliced
• 1  cucumber, julienned or finely sliced
• ¼ cup  coriander leaves
• ¼ cup mint leaves, roughly chopped

Cashew Sour Cream

• 1 cup raw cashews, soaked a few hours or overnight
• ¼ teaspoon sea salt
• ½ tablespoon lemon juice (or cider vinegar)
• ¼-½ cup filtered water

Guacamole

• 1 ripe Avocado
• 2 tablespoons red onion, finely diced
• ½ lime, juiced
• Dash of Tabasco, to taste
• Salt, to taste

Directions

Salad filling:

In a large bowl, gently toss the salad to combine.

* can add rocket leaves to the salad for a peppery bite.

Cashew Sour Cream

drain the cashews, place nuts in a food processor add remaining ingredients then puree until smooth. Refrigerate until needed.

To Assemble…To make one roll… on a clean bench or chopping board lay approx. 8 zucchini strips lengthways and close together, spread a spoon of each sour cream, guacamole and top with a small handful of salad and roll up tightly. Repeat with remaining ingredients. Cut in half and eat straight away!

Nutrition Facts Per Serving (With 1 Tbsp of Cashew Sour Cream and 1 Tbsp of Guacomole)

Calories: 140

Protein: 5 g

Carbohydrate: 16 g

Fat: 8 g

Fiber: 5 g

Sodium: 55 mg
Potassium: NA
Phosphorous:  NA

Recipe from: http://www.organicempire.com.au/recipes/117/

Chickpea and Tomato Salad with Fresh Basil

INGREDIENTS


• 1 can chickpeas drained and rinsed
• 1 pint grape tomatoes, halved
• 25 large basil leaves, chopped
• 3 cloves garlic, minced
• 1 Tbsp red wine vinegar
• 1 Tbsp apple cider vinegar
• 2 tsp olive oil
• ½ Tbsp honey
• Pinch of salt (optional)

Toss all the ingredients together and chill for at least 20 minutes. Enjoy!

Makes about 2 servings

Nutrients per serving:
Calories: 207
Protein: 8 g
Carbohydrate: 32 g
Fat: 6 g
Fiber: 7 g
Sodium: 208 mg
Potassium: 451 mg
Phosphorus: 167 mg
from http://www.greenlitebites.com/

Moroccan Carrot Salad

Ingredients

• carrots, sliced into rounds
• 3 Tbsp lemon juice
• 2 Tbsp olive oil
• 2 cloves garlic
• 1/2 tsp cumin
• 1/2 tsp paprika
• salt and pepper to taste

Preparation

1. Bring water, with salt, to boil. 

2. Add the carrot rounds to the pot. Boil for 8 minutes.

3. Drain. Rinse under cold water. 

4. In a small bowl, mix lemon juice, olive oil, garlic, cumin, and paprika.

5. Pour dressing over carrots and mix well. 

6. Season with salt and pepper. 

 Variation

Add 1/4 cup fresh chopped cilantro leaves.

Nutrients (for entire recipe)
Calories: 276
Protein: 1.1 g
Carbohydrates: 9.4 g
Fat: 27.5 g
Fiber: 1.5 g
Sodium: 20 mg
Potassium: 202 mg
Phosphorus: 29 mg

Alternative Corn Bread

Ingredients:

• 3/4 cup corn meal/polenta
• 1 cup alternative flour (rice, almond, soy, kamut, spelt...)
• 3 Tbsp honey
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup soymilk
• 1 beaten egg
• 2 Tbsp olive oil

Directions:
Mix dry ingredients together. Add wet ingredients. Blend well. Spoon into a greased 8" square pan.
Bake 15 min @ 400 degrees in a convection oven.

Makes approx 12 servings

Nutrients Per Serving (using rice flour):
Calories: 136
Protein: 3 g
Carbohydrate: 23 g
Fat: 3.3 g
Fiber: 1.2 g
Sodium: 376 mg
Potassium: 94 mg
Phosphorus: 148 mg