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

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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. 

 

All you want to know about Quinoa

all you want to know about Quinoa

What is quinoa?

How do you cook Quinoa. The high-protein, gluten-free food. And how do you pronounce it?

It’s high in protein, gluten-free and incredibly versatile. But what exactly is quinoa, why should you eat it, and how do you cook it?
Even if you have never eaten it, it’s very likely that you’ll have come across quinoa in supermarket or on a restaurant menu. A healthy substitute for rice or couscous, it’s become popular enough to warrant the UN naming 2013 ‘International Quinoa Year’.
 
So, what exactly is quinoa, why is it good for you, and what can you do with it?

 

What exactly is quinoa and how do you pronounce it?

Pronounced ‘keen-wah’, the part that we eat is

the seeds from the flowering plant chenopodium quinoa, which originated in the Andean regions of South America and has been farmed for food for at least three millennia.

Although it looks similar, and is used as a substitute for, rice and couscous, it’s actually a closer relation of beetroot, chard and spinach. Unprocessed quinoa seeds are naturally bitter, which has the benefit of deterring birds from eating them while they are growing.

Why is quinoa considered healthy?

Firstly, it is a ‘complete protein’, containing all nine amino acids, and has twice the protein content of rice or barley. Additionally, it’s gluten and cholesterol-free, and is a source of calcium, manganese, dietary fiber, iron, zinc and magnesium. It’s also very easy to digest.

How do I cook quinoa?

It can be prepared much like rice. It might need soaking first. Check instructions on the packet. Then boil two cups of water for every cup of the seeds, and simmer for 10-15 minutes. As the seeds cook, they open up and release small white curls of grain. Remove from the heat and allow to stand for 4 minutes. Then fluff up with a fork.
 

How is quinoa eaten?

After cooking, quinoa should be fluffy but still have a slight ‘crunch’ to it. It has a mildly nutty flavor. It can be used as a substitute cereal. In a salad mixed with leaves or vegetables. As a side dish seasoned with salt, pepper and butter or oil. Or as a rice-like accompaniment to stews, stir-fries or curries. It can also be utilized in the making of vegetarian burgers. Or even as a baking grain to make bread or muffins.

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

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
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Tip into a pan and add double the amount of salted water
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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
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You might have some leftovers?  …… Cold, leftover quinoa is a brilliant filler in nut roasts or veggie burgers, too.