Quinoa Pudding

I had high hopes for this recipe, I really did. I love quinoa, and I love rice pudding... put them together... what's not to love??? I'll tell you what's not to love... a pudding that ends up watery and not creamy... Truth be told this may be my fault and not the recipes... you see I used almond milk instead of skim milk... perhaps that was the issue?


Not looking so appetizing huh?


The thing is the flavor was good... it just looks disgusting... and the texture was definitely a bit offputting... I need to try this again with skim milk. If anyone tries it first... let me know! :)

You can find the recipe here. I added raisins and dried figs to mine (mmm figs).

Quinoa POM Wonderful Muffins

And they have blueberries in them too! These things are an antioxidant powerhouse, they are also chocked full of protein and all types of good for you things! OK I see all you anti-health food people trying to sneak away! Get on back here! Because these things are crazy good! Taste tested on a variety of guinea pigs (house mates, fiances, coworkers) everyone really enjoyed them! The inspiration and original recipe came from Bitter Sweet. If you haven't visited her blog she makes AMAZING vegan treats and delicacies, and even if you are a serious meat eater, I'm sure you'll find something you'll love over there.

She originally just posted the image since she wasn't totally happy with how the recipe came out. But due to so many people harassing her for the recipe (me included), she gave in and posted it! Thank you so much again!!!

I gave it a whirl and changed a few things, and I'm definitely happy with how this came out. Let me know what you guys think! These are still vegan, but I did use splenda.... but totally give it a try with the agave like she says ( I added in subs for the splenda in the recipe).

I've been eating these as a mid morning snack every day for the past week. Totally powers me through until I eat lunch at 1. :)


Quinoa POM Wonderful Blueberry Muffins - vegan friendly!
Original version of recipe by Bitter Sweet, this version is my adaptation

2 Cups Whole Wheat Flour
1/2 Cup Rolled Oats
1 teaspoon Ground Cinnamon
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Fine grain sea salt
1 Tablespoon Flaxseeds (I didn't have any on hand, but want to try these with this included next time)
1.5 Cups Fresh or Frozen Blueberries (or 1/2 blueberries and 1/2 pomegranate seeds)
1/2 Cup Chopped Walnuts
2 Cups Cooked Quinoa
1/2 unsweetened apple sauce
1/2 Cup Splenda Granulated (or use 1/2 cup Amber Agave Syrup or 1/2 cup white sugar)
1/4 Cup Dark Brown Sugar, Packed
1/2 Cup Pom Wonderful Juice
Turbino Sugar (optional)

Preheat your oven to 375 degrees and lightly grease 12 muffin tins.

In a large bowl, whisk together flour, oats, cinnamon, baking powder and soda, and salt. Grind the flaxseeds to a fine powder using a coffee or spice grinder, and mix them in as well. Add in the blueberries and walnuts, and toss them to coat.

Separately, combine the cooked quinoa, apple sauce, splenda/sugar/agave, brown sugar, and POM Wonderful juice. Once the mixture is well-mixed, pour these wet ingredients into the bowl of dry, and use a wide spatula to combine. Stir only enough to bring the batter together, leaving any small lumps that form in favor of mixing it as little as possible. Distribute the mixture evenly between your prepared tins, and sprinkle with about 1/2 teaspoon turbinado sugar per muffin, if desired.

Bake for 18 - 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the pan before moving them to a wire rack to finish cooling.

From Bland to BAM!

So I made these quinoa bean burgers... they sounded good in theory... but they seriously had no flavor... thankfully I only cooked two before realizing this... after some red hot and some garlic added to the mix, plus some of that dijon mayo from the fries added on top... we were good to go :)


Quinoa Burgers
recipe adapted from Whole Living

Serves 4.
* 1/2 cup rinsed quinoa
* 1 medium carrot, cut in large chunks
* 3 scallions, thinly sliced
* 15 ounces great northern beans, drained and rinsed
* 1/4 cup plain dried breadcrumbs (I used panko)
* 1 large egg, lightly beaten
* 1 tablespoon ground cumin
* Coarse salt
* Ground pepper
* 2 tsp chopped garlic
* red hot (to taste)
* 2 tablespoons olive oil
* 4 pitas (each 6 inches) We used Flat Out Wraps cut in half
* 1/2 English cucumber, thinly sliced diagonally
* tomato and lettuce to top
* dijon mayo


Directions
1. In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, garlic, scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Serve burgers in pita topped with cucumber, lettuce, tomato, and mayo.