I love quinoa, so I couldn’t wait to try this toasted quinoa recipe I found on Healthy Tipping Point www.healthytippingpoint.
I didn’t have maple syrup like the recipe calls for, so I just subbed in some honey, although I used half of what they called for. I mixed together the raw quinoa, honey, flax, and cinnamon.
Then I baked it in the oven at 350 degrees for 10 minutes, stirring occasionally. When it came out, it looked really good and it didn’t taste that bad.
But the texture was absolutely awful to me. It was crunchy, but not in a good way! It actually sort of hurt my teeth to try and chew. So I decided to just eat something I knew would taste good.
Chobani greek yogurt, banana, Kashi Go Lean cereal with cinnamon and unsweetened vanilla almond milk
My husband will eat basically anything, so he ate the majority of the toasted quinoa. He said that the quinoa balls kept getting stuck in his teeth and he eventually found something else to eat, too.
The recipe I like of hers that goes along with this is the Pumpkin Yogurt. Now THAT is good! Just about 1/4 cup of pumpkin, 1/4 teaspoon of cinnamon, and some plain Chobani.
Mixed all together it becomes a lovely, smooth and creamy pumpkin-flavored yogurt! It’s a little bit grainy, due to the cinnamon, but the texture isn’t really that compromised.
My next plan is to try the quinoa again, but this time using Caitlin’s Breakfast Quinoa recipe (which you can find by scrolling down the page from the link above). It’s basically just like oatmeal, except with quinoa. Oats upset my stomach sometimes, so I’m hoping to find some more uses for quinoa!
Have you tried quinoa yet? How do you use it or what puts you off from trying it?