a delicious and healthy QUINOADOMAINELION PIZZA CRUST

Quinoadomainelion  Pizza  Crust

 

quinoadomainlion piza
quinoadomainlion piza

Want to fit more quinoa into your diet? Start with this recipe for quinoa pizza crust:

Ingredients

  • 1 tablespoon olive oil
  • 1/4 yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 cups (12 ounces/360 grams) Basic Quinoa (pages 12–13) or Pilaf‐Style Quinoa (page 14)
  • 1/2 cup (1 ounce/30 grams) finely grated Parmesan cheese
  • 6 large eggs
  • Salt and freshly ground black pepper
  • 1 recipe Sweet and Tangy Roasted Tomatoes (page 27) or two pints of grape or cherry tomatoes, tossed with olive oil, salt and pepper to taste and roasted on a foil-lined baking sheet at 425 degrees for 45-60 minutes in the oven
  • 4 ounces/120 grams fresh mozzarella, cut into batons
  • 1/2 cup fresh basil

Directions

  1. Adjust an oven rack to the upper third of the oven and preheat it to 450°F/230°C.

  2. Heat the oil in a medium ovenproof skillet until simmering. Add the onion and cook, stirring until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the quinoa and Parmesan cheese and stir to combine. Then, with a rubber spatula, flatten out the quinoa. Reduce the heat to medium and cook about 10 minutes without stirring to allow the quinoa base to crisp.

  3. While the quinoa cooks, season the eggs with salt and pepper and whisk them in a large bowl. Pour the eggs over the quinoa and dollop the roasted tomatoes evenly over the eggs. Arrange the cheese in a circular pattern over the eggs.

  4. Bake until puffed and set, about 10 minutes. Turn the broiler on and broil until the frittata is puffed and golden and the cheese has begun to char, 3 to 5 minutes. Remove from the oven and allow to rest for at least 5 minutes before serving. Top with basil.

 

QuinoaDomaineLion is available in Morocco                                                                  in White, in Red, in Black and in TriColor Quinoa

Order per whats-app 00212 6 5259 1798

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Almond-Cranberry QuinoaDomaineLion Cookies

Almond-Cranberry QuinoaDomaineLion Cookies

these super delicious ​Almond-Cranberry Quinoa Cookies​. The sweet and chewy snacks have around 200 calories with 3 grams of fiber and 5 grams of protein per serving.

Ingredients for these deli cookies

    • 1 1/2 cups white whole wheat flour
    • 1 teaspoon kosher salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1/4 cup sugar
    • 1/4 cup (packed) light brown sugar
    • 1/4 cup honey
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
    • 1 cup cooked quinoa, cooled
    • 1 cup old-fashioned oats
    • 1 cup dried cranberries
    • 1/2 cup slivered unsalted almonds
    • Ingredient info: White whole wheat flour and quinoa can be found at better supermarkets and at natural foods stores.

YIELD;  MAKES ABOUT 2 DOZEN

Preparation of your cookies

    1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cranberries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1″ apart.
    2. Bake cookies until golden, 12-15 minutes. Transfer cookies to a wire rack and let cool. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.

Recipe by Jenny Rosenstrach

Quinoa Salad

Quinoa salad

Quinoa

Quinoa is a protein-packed grain with all nine essential amino acids. Use it in salads, alongside beans, or as a breakfast cereal swap. This hearty autumnal quinoa salad is chock-full of cozy fall flavors. To save time, cook the quinoa in advance.

Ingredients

1 1/2 cup quinoa
Salt and ground black pepper
2 green onions, minced
1 carrot, shredded
1 cup frozen green peas, thawed
1 (15.5-oz.) can dark red kidney beans, drained and rinsed
1/2 cup unsalted roasted peanuts
1/2 cup dried cranberries
2 tbsp extra-virgin olive oil
1 tbsp rice vinegar
2 tbsp finely chopped fresh parsley

DIRECTIONS

1. Bring 3 cups of water to a boil in a saucepan. Add the quinoa and salt to taste. Reduce the heat to maintain a simmer, cover and cook until the water has been absorbed, about 12 minutes.

2. Remove from the heat and transfer to a large bowl. Stir in the green onions, carrot and peas, and set aside to come to room temperature.

3. Add the beans, peanuts, cranberries, oil, vinegar and parsley. Season to taste with salt and pepper and toss to combine.

Variation: Substitute cooked brown rice for the quinoa, or a different type of nut in place of the peanuts.

Autumn Quinoa Salad

Foodsecurity Quinoa genome accelerates solutions

Quinoa

Research.

An international team of scientists, including quinoa breeding experts from Wageningen University & Research, published the complete DNA sequence of quinoa. Quinoa is the food crop that is conquering the world (Nature magazine on 8 February 2017). Quinoa is rich in essential amino acids and nutritional fibres. It does not contain gluten. The crop is important to farmers as it provides a reasonable yield. Even on poor soils. The new knowledge about quinoa DNA is already being used by breeders who are developing quinoa varieties. These grow well in saline soil and still meet the taste requirements of consumers.

DNA
The scientists determined the sequence of the DNA-building blocks of the entire quinoa genome. The total length of the DNA, the ‘genome’, consists over a little over 1.3 billion DNA building blocks (the nucleotides A, C, G or T), divided over 18 chromosomes. Printed on paper this would add up to over 500,000 pages of text.

To map the DNA building blocks, the scientists used a smart combination of various DNA sequencing techniques. While this enabled them to put together ever-larger DNA segments in the computer from the huge amount of DNA information available, it did not lead to the 18 segments which represent the 18 chromosomes. The scientists therefore applied genetic maps that were made by crossbreeding plants to determine how molecular markers were inherited by the offspring. This allowed them to place most of the DNA on 18 large DNA-strains, representing the quinoa chromosomes.

Robert van Loo, expert in quinoa breeding at Wageningen University & Research. He says it was this combination that allowed the scientists to clearly map the DNA. “We were able to determine the location on the chromosome of no less than 85% of the DNA-sequence. This is a major benefit for plant breeders.”

 
Provided by: Wageningen University search and more info website
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Cooking instructions for Quinoa

Quinoa is a brilliant, tasty sub grain, packed with both protein and fibre – and it’s also gluten-free.

Dress simply while still hot with lime or lemon juice, extra virgin olive oil and a little sea salt and black pepper, and you’ve got the foundations for a delicious meal. Nutty and fluffy, it’s a great alternative to rice, served with chicken or fish, or livened up with simple, fresh ingredients to make a satisfying salad.

But with so many different grains out there, each with their own cooking method, it can be confusing to know how to cook each one properly for ultimate flavor and texture. Never fear, we’ve got quinoa covered! Follow our easy step-by-step guide below, then check out this quinoa, feta & broad bean salad recipe to turn it into a delicious lunch.

PERFECT QUINOA STEP BY STEP

Rinse the quinoa under cold running water to remove its bitter flavour
How_to_cook_quinoa_14415_preview

Tip into a pan and add double the amount of salted water
How_to_cook_quinoa_14425_preview

Place over a medium heat and bring to the boil
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Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed
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Fluff it up with a fork, then pimp it
How_to_cook_quinoa_14435_preview
You might have some leftovers?  …… Cold, leftover quinoa is a brilliant filler in nut roasts or veggie burgers, too.

Quinoa Breakfast – a good start of your day.

delicious-breakfast-quinoaA quinoa breakfast gets you going.
Hands-on time ,  10 minutes
Total time , 22 minutes
Yield Serves , 4
Ingredients to use
  • 1/2 cup uncooked quinoa
  • 3/4 cup light coconut milk
  • 2 tablespoons water
  • 1 tablespoon light brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup flaked unsweetened coconut
  • 1 cup sliced strawberries
  • 1 cup sliced banana
Nutrition Information for this meal
  • calories 178
  • fat 5.5 g
  • satfat 3.8 g
  • monofat 0.4 g
  • polyfat 0.8 g
  • protein 4.4 g
  • carbohydrate 30.4 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 89 mg
  • calcium 22 mg
How to Make this breakfast
  1. Preheat the oven to 400°.

  2. Place the quinoa in a fine sieve and place the sieve in a large bowl. Then cover the quinoa with water. Use your hands and rub the grains together for 30 seconds. Then rinse and drain the quinoa. Repeat this procedure twice. Drain the quinoa well and combine it with the coconut milk, 2 tablespoons of water, brown sugar and salt in a medium saucepan and bring it to a boil. Reduce the heat and simmer for 15 minutes or until the liquid is absorbed, while stirring occasionally. Stir the mixture constantly during the last 2 minutes of cooking.

  3. While quinoa cooks, spread flaked coconut in a single layer on a baking sheet. Bake at 400° for 5 minutes or until golden brown. Cool slightly.

  4. Place about 1/2 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup strawberry slices, 1/4 cup banana slices, and 1 tablespoon toasted coconut. Serve it warm.

    Like most whole grains, quinoa is surprisingly filling, but if you need more for breakfast, serve with an egg on the side.

    We wish you a bon appetit and an awesome day !

By Christine Burns Rudalevige,
For more Quinoa recipes click here.