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. 

 

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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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

    Recipe : Hot and Zesty Quinoa

    quinoa,healthfood,superfood,moroccoquinoa,glutenfree,proteïn,recipe

    TOTAL TIME for this recipe : 25 min.
    MAKES: 4 servings
    Recipe ingredients
    • 1 cup water
    • 1/2 cup quinoa, rinsed
    • 1 small onion, finely chopped
    • 1 teaspoon olive oil
    • 2 garlic cloves, minced
    • 1 can (10 ounces) diced tomatoes and green chilies
    • 2 tablespoons chopped marinated quartered artichoke hearts
    • 2 tablespoons grated Parmesan cheese
    Directions
    1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
    2. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes and green chilies. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Stir in quinoa and artichoke; heat through. Sprinkle with cheese. Yield: 4 servings.
    photo and recipe by Taste of Home
    For more Quinoa recipes click here.

    PUFFED Morocco Quinoa

    Rinse the quinoa and drain well.
    Put the quinoa in a dry pan and set on fire.
    Stirring leaves you dry quinoa.
    When the quinoa as well as dry you pour a little olive oil and stir through.
    Toast the quinoa in about 10 minutes until crisp and golden.
    Stir occasionally intervening to make the quinoa cooks evenly and puffs and prevent burn in this way.
    When you hear the quinoa literally puffing you know that the quinoa is ready.
    Taste it first cautious one and if you quinoa crunchy and delicious than you spoon the quinoa on a plate and let cool.

    MoroccoQuinoa® in rice paper rolls

    Create a kaleidoscope of color and flavor with these rice paper rolls which are gluten free, low in fat and kilo-joules.

    INGREDIENTS

    • 100g (1/2 cup) MoroccoQuinoa®
    • 225ml water
    • 30g palm sugar, finely chopped
    • 5 teaspoons fish sauce
    • 1 tablespoon tamarind puree
    • 1 small garlic clove, crushed
    • 2 teaspoons lime juice
    • 3/4 teaspoon fresh ginger, finely grated
    • 400g beef rump steak
    • 2 green shallots, thinly sliced
    • 12 rice paper sheets, 22cm in diameter
    • 1 long fresh red chilli, thinly sliced diagonally
    • 12 large fresh mint leaves
    • 150g bean sprouts
    • 12 fresh coriander sprigs Select all ingredients

    METHOD

    • Step 1
      Place MoroccoQuinoa® and 185ml (3/4 cup) water in a saucepan over medium-low heat. Bring to a simmer. Simmer, stirring, for 10-12 minutes or until quinoa is tender. Cool slightly.
    • Step 2
      For sauce, place sugar, fish sauce, tamarind, garlic and remaining water in a saucepan over medium-low heat. Cook, stirring, for 3 minutes. Simmer for 2 minutes or until thickened slightly. Transfer to a bowl. Stir in juice and ginger. Cool.
    • Step 3
      Heat a chargrill over medium-high heat. Spray steak with olive oil. Season. Cook, turning, for 4 minutes for medium or until cooked to your liking. Rest for 4 minutes. Thinly slice.
    • Step 4
      Stir shallot and 3 tsp sauce into quinoa. Dip 1 rice paper sheet in cold water for 10 seconds or until starting to soften. Drain on a clean tea towel. Place on a work surface. Place 2 chilli slices and a mint leaf along centre. Top with a little quinoa mixture, bean sprouts, steak and coriander. Fold in ends. Roll up firmly to enclose filling. Repeat with remaining sheets. Serve with the remaining dipping sauce.

      NUTRITION

      • 1618 kj
        ENERGY
      • 8g
        FAT TOTAL
      • 2g
        SATURATED FAT
      • 3g
        FIBRE
      • 33g
        PROTEIN
      • 43g
        CARBS (TOTAL)
      All nutrition values are per serve

      NOTES

      For a tasty Asian dressing, combine a little of the leftover tamarind with lemon juice, fresh lemongrass, brown sugar and fish sauce.

    Author: Katrina Woodman. Image credit: Jeremy Simons.

    Product availability and info of MoroccoQuinoa® ; Email to domainelion@gmail.com or Whatsapp, call 00212 6 5259 1798

     

     

    Quinoa’s genetic secrets revealed

    Quinoa, the sacred “mother grain” of the ancient Inca civilisation suppressed by Spanish conquistadors, could become an increasingly important food source in the future thanks to genetic secrets revealed in a new study.

    Scientists said they have mapped the genome of quinoa and identified a gene that could be manipulated to get rid of the grain’s natural bitter taste and pave the way for more widespread commercial use.

    Quinoa already grows well in harsh conditions such as salty and low-quality soil, high elevations and cool temperatures, meaning it can flourish in locales where common cereal crops like wheat and rice may struggle. But the presence of toxic and bitter chemicals called saponins in its seeds has been one of the impediments to extensive cultivation.

    Plant scientist Mark Tester of King Abdullah University of Science and Technology in Saudi Arabia said the research pinpointed a gene that guides production of saponins in quinoa. This knowledge could enable breeding of quinoa without saponins, to make the seeds sweeter. Currently, quinoa grain must be processed through washing and drying after harvest to remove saponins.

    “Quinoa is currently greatly under-utilised,” said Tester, who led the research published in the journal Nature. “It is highly nutritious, with a high protein content that, importantly, has a very good balance of amino acids, which is unusual for our major grains. It is gluten free and high in vitamins and minerals, too.”

    Increased quinoa production could improve food security on a planet with unrelenting human population growth, Tester said. There are potential disadvantages to reducing saponins, perhaps increasing susceptibility to fungal infections or bird predation, Tester added.

    Quinoa, which boasts a nutty flavour, can be used the same ways as rice and wheat. It can be cooked and served on its own, turned into pasta, put in soups, eaten as a cereal or fermented to ake beer or chicha, a beverage of the Andes. The crop was sacred to the ancient Incas, who called it “chisoya mama,” or the “mother grain.”

     

    Healthy Vegan Quinoa Pancakes

    Healthy Vegan Quinoa Pancakes

    Ingredients:1 ½ cups all-purpose flour
    2 tsp baking powder
    1 tsp baking soda
    1 tbsp brown sugar
    1 tbsp maple syrup
    pinch of salt
    1 ½ cup of vegan milk with 1 tbsp vinegar
    1 tsp vanilla extract
    3 tbsp coconut oil
    ½ cup dry quinoa
    1 tbsp vegan butter

    Optional:
    Maple syrup for topping
    Fruit

    Directions:

    Cook ½ dry quinoa in 1 ½ cups of water until the quinoa is nice and fluffy about 15 minutes.
    Combine the milk with the vinegar and set aside for a few minutes. Meanwhile sift all the dry ingredients into a large bowl and combine.
    In the bowl with the milk add the maple syrup, vanilla and oil and stir well.
    Add the quinoa to the dry ingredients and combine the liquids with the dry ingredients and mix.
    Heat a pan with vegan butter or coconut oil and drop 3 tbsp worth of batter into the pan. Cook until bubbles form on the top and the sides turn brown, then flip and cook for another minute on medium heat.
    Serve on a plate and drizzle with syrup if you like.

    Enjoy!