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

https://www.self.com/

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

Nutrient Dense Spicy Quinoa Recipe

Nutrient Dense Spicy Quinoa Recipe.   Adopting a more plant based  diet is a goal of many, but it can be tough to know where to start. Vegan food doesn’t have to be bland and tasteless. On the contrary, vegan food can be some of the most flavorful food you’ve ever tasted. By utilizing the intensity of herbs and spices, you can ramp up the satisfaction and flavor profile of any dish. This can especially be true in regards to preparing seeds and grains that are virtually tasteless by themselves. 

Quinoa is different from grains like rice and oats in that it actually is categorized as a complete protein. It is one of the few plant foods that containing all nine essential amino acids. Although quinoa is commonly included in the same conversation as grains, it is botanically more like spinach. Actually it is the seed from a flowering plant. 

This unique seed is typically prepared by boiling in combination with water, similar to the preparation commonly used to cook rice. Quinoa can be served a sweet or savory dish, and can serve as a snack, side or a foundation of a dish. Sweeter quinoa dishes can be made with ingredients like cinnamon and pure maple syrup, while savory dishes can be made with ingredients like black pepper and onions. You could even add quinoa into your morning bowl of oats for some added protein and diversity. 

 A Recipe by Jen Miller

Course Side Dish

Cuisine Mediterranean

Prep Time 20 minutes

Servings 6

 

Ingredients 

  • 3 cups quinoa (use white, red, black or tri-color) 
  • 4.5 cups water 
  • 1/2 cup pumpkin seeds 
  • 1/4 cup hot sauce 
  • 3 tbsp olive oil 
  • Sea salt to taste 
  • Cracked black pepper to taste 
  • 1 Avocado 
  • 1/2 cup Shredded carrots 
  • 1 cup Broccoli 
  • 1 cup Mushroom 
  • 1 cup Cauliflower 

Get Ingredients 

Instructions 

  1. Boil the quinoa and wait till your quinoa has simmered for 15 minutes 
  1. Pour ¼ cup of your favorite hot sauce into the quinoa, along with 3 tablespoons of olive oil. Stir adequately until they are evenly coating the quinoa 
  1. Stir in ½ cup of pumpkin seeds, sea salt and pepper 
  1. Add optional items such as avocado, shredded carrots, broccoli, mushroom and cauliflower. Other ideas include dried fruit, more seeds (sunflower, sesame, poppy seeds) and nuts (macadamia, almonds, cashews, brazil nuts). 
  1. Serve and enjoy 

 

STEP ONE – BOIL THE QUINOA 

Using a large measuring cup, scoop 3 cups of quinoa into a large saucepan. Make sure you’ve got plenty of room to combine all of your ingredients when you take the quinoa off the heat. Pour the 4.5 cups of water in with the quinoa. Turn your stove top on high heat. Cover your saucepan with a lid and bring the quinoa to a boil. When the quinoa comes to a roaring boil, reduce the heat to a simmer and continue to cook with the lid on for 15 minutes. 

Feel free to peak on your quinoa at the 10 minutes mark to see how much water it has absorbed. Ideally, at the 15 minutes mark, the quinoa will have absorbed all of the water and will appear light and fluffy (similar to rice). Adjust this time as necessary, as every stove top is slightly different. 

 

STEP TWO – COMBINE WET INGREDIENTS 

After your quinoa has simmered for approximately 15 minutes, take the lid off and stir with large cooking spatula or spoon. You want to add your wet ingredients to the quinoa first, while it’s hot. This will make it easier for them to combine thoroughly. 

Pour ¼ cup of your favorite hot sauce into the quinoa, along with 3 tablespoons of olive oil. Stir adequately until they are evenly coating the quinoa. 

 

STEP THREE – ADD DRY INGREDIENTS 

After the wet ingredients are combined, it’s time to add in the dry ingredients. Using your large spatula or kitchen spoon, stir in ½ cup of pumpkin seeds, liberal pinch of sea salt and a hefty sprinkling of pepper. Sea salt and pepper measurements are up to, add them in to taste. For a starting point, aim for a teaspoon of each and work up from there. 

 

STEP FOUR – ADD IN OPTIONAL MIX-INS 

A great way to add in some additional nutrition is to pick some favorite veggies and add them into the mix. 

Some ingredients that work well in a quinoa bowl are avocado, shredded carrots, broccoli, mushroom and cauliflower. 

More ideas on potential add ins include dried fruit, other seeds (sunflower, sesame, poppy), and nuts (macadamia, almonds, cashews, Brazil nuts). If you do not care for hot sauce, you could opt for a marinara sauce to keep the flavor but omit the heat. Substituting in a pesto sauce is a practical swap as well (traditionally made with olive oil, garlic, basil and pine nuts). 

 

STEP FIVE – PORTION OUT AND SERVE 

After you’ve reached your desired flavor with your seasonings and toppings, it’s time to eat! Indulge in your nourishing serving of quinoa by spooning each serving into a dinner bowl. Add some fresh herbs like thyme or basil to the top of your bowl for a pop of freshness. Fresh citrus is another way to make your final product pop. 

You’re likely to find that this dish has plenty of flavor as is, though! The simple combination of hot sauce, sea salt and pepper elevate the flavor of the quinoa and make for a filling, mouth-watering dish that your whole family and array of guests will love. 

There is a multitude of variations on how you can prepare quinoa – this version just packs some added healthy fats and spicy flavor for additional satisfaction. To read more about the health benefits of adding healthy plant based fats into your dishes, check out this feature on 15 Health Benefits of Pumpkin. 

Have you prepared quinoa before? If so, what is your favorite way to prepare it? Tell us in the comments below! 

This vegan, gluten free, dairy free, filling dish lends itself to a lot of creativity and easy alterations. There are so many possibilities for additional ingredients or healthy swaps for you to cater this meal so that it adheres to your diet and doesn’t aggravate any food sensitivities/allergies. For example, olive oil can easily be replaced with coconut oil, grass fed butter, grape seed oil, macadamia nut oil, etc. Let your mind run wild and be creative with this meal. 

Look to rely on this recipe for potlucks, nights entertaining a crowd at your house, family dinners and even on food-prep Sunday. The great thing about this recipe is that it can be tweaked and is not easily messed up. Don’t fret if your measurements are not spot on. You can always add more water or more quinoa during the cooking process if the texture is not ideal. 

 

Superfood Mac n’ Cheese Tomato nutritious Bowl

A Quinoa Mac n' Cheese Tomato BowlNew Way to eat superfood

Ingredients:

1/4 cup quinoa
1 tablespoon grapeseed oil
2 tablespoons pignoli nuts
2 cloves garlic, minced
1 cup fresh spinach leaves
1/2 juice of fresh lemon
1/4 cup grated cheese of your choice (Kelly recommends a blend of Parmesan and Asiago)
4 organic beef steak tomatoes, top 1 inch sliced off, pulp and seeds scooped out

Directions:

Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until it is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold; set aside. Heat the olive oil in a skillet over medium heat, stir in pignoli nuts, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens, about 2 minutes. Stir in the quinoa and spinach; cook and stir until the mix is hot, and the spinach has wilted. Stir in the lemon juice, and the cheese. Meanwhile place tomatoes in a baking dish and place sliced top back on top of the tomato. Place in broiler for 5 minutes until softens slightly, but still remains intact. Take tomatoes out and place the quinoa mixture inside the tomato, like a bowl, and serve.

Makes 4 servings. Per serving (1 bowl): 155 calories,
9g fat (1.6g saturated), 14.8g carbohydrates, 2.1g fiber, 82mg sodium, 5.3g protein

Recipe provided by Lauren Kelly Nutritionist

 

 

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
How_to_cook_quinoa_14431_preview

Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed
How_to_cook_quinoa_14433_preview

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.

Colorful Quinoa Salad Recipe

For this colorful Quinoa salad recipe,
is the TOTAL TIME:

Prep: 30 min. + cooling

and the YIELD: 8 servings.

ingredients

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 2 cups fresh baby spinach, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 medium cucumber, seeded and chopped
  • 1 medium sweet orange pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 2 green onions, chopped
  • DRESSING:
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 4 teaspoons honey
  • 1 tablespoon grated lime peel
  • 2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt

Directions

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely. Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.

    Nutritional Facts

    3/4 cup: 143 calories, 5g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

    Enjoy your tasteful Quinoa Salad.

    http://www.tasteofhome.com/recipes/colorful-quinoa-salad