Quinoa Porridge

Ingredients

• 1/2 cup quinoa, rinsed
• 1 cup milk
• 1/4 teaspoon vanilla extract
• 1 dash cinnamon
• 1 tablespoon maple syrup
• 1/4 cup blueberries
• 1 tablespoon peacans, toasted and coarsley chopped

Directions

1. Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer until tender, about 15 minutes.
2. Mix in the blueberries, remove from heat and top with the peacans. 

From: http://www.closetcooking.com/2008/02/quinoa-porridge.html

Quinoa Muffin Bites

Ingredients:

• 1 cup uncooked quinoa – then cook it.
• 4 tbsp ground flaxseed
• 4 tbsp chia seeds
• 1 cup unsweetened original almond milk
• 2 mashed bananas (I used this because I am out of applesauce and had some ripe bananas to get rid off) <– this is where the extra carbiness comes from. EDIT – If you use applesauce use 1/2 cup no sugar added 

Directions:

• Pre-heat over to 325.
• Cook quinoa according to directions.
• Mix everything together.
• Pour into non-stick muffins tins (or spray with non-stick spray).
• Drop in berries of choice – I did blueberries and raspberries.
• Cook for 35 minutes (longer cook time from the bananas – also more bakes than normal).

Quinoa Grape Salad

Step 1

Mix quinoa, grapes, hazelnuts and green onion in a medium bowl; set aside.

Ingredients:

3 cups Quinoa, cooled

1 1⁄2 cups red and green seedless grapes, cut into quarters

1⁄2 cup dry-roasted hazelnut, coarsely chopped

1⁄4 cup Green Onion, chopped

Step 2

In a small bowl, whisk olive oil, lemon juice, fructose, and salt. Pour dressing over quinoa mixture and stir to combine.

Ingredients:

1⁄4 cup Extra Virgin Olive Oil

2 tablespoons Fresh Lemon Juice

1⁄2 tablespoon granulated fructose

1⁄4 Salt

Step 3

Cover and refrigerate for 30 minutes before serving. Makes 6 servings.

From: http://www.healthymomskitchen.com/healthy-salad-sophisticated-picnic/