5 fun ways to use quinoa 

Quinoa Pizza Bites These pizza bites are great for any occasion– as an afternoon snack, tucked in a lunchbox, or brought to a potluck. Serve with cheese sauce, vegan ranch, or tahini dressing. 

In a lunchbox……serve over raw kale or next to kale chips with extra veggies like carrots and celery, along with a mix of pitted dates or raisins + almonds and a fruit of choice (like frozen berries), using muffin liners to separate. These “quinoa pizza bites” (recipe from Chocolate Covered Katie) are made using a simple mix of quinoa, mashed pinto beans, tomato paste and pizza spices. Note: I used Daiya shredded pepper jack for the cheese in the center and olive oil on my hands to form the bites. 

For another pizza bites lunch box, watch Laura Miller’s bento box YouTube video on Easy Vegan Living

Tip: Vegan ranch dressings can be found store-bought or made at home 

Quinoa Taco “Meat”🌯Combine quinoa taco meat (recipe from Minimalist Baker) with a kale-garlic-kidney bean sauté, guacamole, vegan cheese and salsa to make a supreme burrito!🌯

🍕Make Pizza Crust🍕!The quinoa needs to soak– 1 cup uncooked quinoa for 8 hours or overnight–then drain and rinse well through a fine mesh strainer. When time to make the pizza: Preheat oven to 450F. Pour quinoa into a blender and blend with 1/4 cup water + 1/8 tsp salt until it resembles a pancake batter, like this: Spread batter onto a parchment-lined baking sheet (using olive oil on  parchment to keep from sticking). Par-bake crust for 20-22 minutes flipping halfway. Tip: To flip halfway, place another piece of parchment on top of crust, flip,  & place back in oven to continue baking until it resembles a big pancake:Top crust with favorite toppings, bake 5-8 more minutes, then slice and serve:-). Read more on toppings in my article Fall Comfort Food.

Bake a lentil quinoa oat loaf…1 1/4-1/3 C cooked brown lentils (cooled)

1 2/3 cup cooked quinoa (cooled)

1/2 cup + 3 T gluten-free oats, coarsely ground

Add all to a mixing bowl…

…Then chop finely & skillet-sauté for 10-12 min the following: 1/2 C onion, 2-3 garlic cloves, 1/2 C of celery and carrot combined

To the lentil-quinoa-oat mix add these ingredients: 2 T nutritional yeast flakes, 2 T tahini, 2 T ground chia or flax seed, 1 T tamari, 2 T ketchup, 1/2 t fennel seed (crushed), 1/2 t oregano, 1/4 t thyme (crushed), 1/2 t dry ground mustard & 1/2 t apple cider vinegar.

Add sauté mix to the bowl, mash everything with a potato masher (retaining some whole lentil texture), then use clean hands to mix everything together. Should be able to form a patty. Okay to do this beforehand and set in fridge overnight.

Oven to 375F. Pour batter in parchment-lined loaf pan (w/ parchment draped over sides) & pat down firmly into pan. Add 2-4 T ketchup or bbq sauce over topPlace in oven for 30 min. After 30 minutes turn down to 350F and bake 20-30 min more checking after 20. When it’s ready it should be brown on the bottom. 

Modified from Vegan Richa’s lentil quinoa loaf recipe 

🍪Chocolate Quinoa Breakfast Cookies🍪Mash together 2 over-ripe 🍌🍌 + 4 super soft (pitted) dates (I heat mine in the microwave 20 sec). Next, mix in 4 T nut butter then stir in dry ingredients: 2 C cooked quinoa, 3/4 C oats, 2 T cocoa powder + 2 T hemp seeds. Set batter in fridge a couple hours or overnight. Form the cookies into balls then press down with a fork, spread apart on a sheet-lined baking tray. Bake at 350F for 20-30 minutes. Fridge for 3-5 days or freeze.


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