Cooked Recipes

Quinoa Pizza Bites

Danielle Raykes - Thursday, March 29, 2012

Try making these delicious Quinoa Pizza Bites! They are even more nutritious with sprouted quinoa! Happy baking!

Quinoa Pizza Bites

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Quinoa Stir Fry

Gregg Carroll - Tuesday, February 14, 2012

¾ cup quinoa, rinsed *

½ teaspoon salt, divided *

1 tablespoon vegetable oil

1 small carrot, thinly sliced

1 medium red bell pepper, cored,

seeded and chopped

2 teaspoons grated ginger *

1 clove garlic, sliced

1 small red chile, chopped (optional)

2 cups snow peas, trimmed

¼ teaspoon black pepper

1 egg, beaten

4 ounces grilled chicken breast,

chopped

2 scallions, chopped

½ cup cilantro

1 tablespoon soy sauce

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.

Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently for 1 minute.

Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, for about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.

Divide stir-fry among 4 bowls, serve warm.

* Suggested Blue Mountain Organics Products:

Love Raw Foods Quinoa

Love Raw Foods Sea Salt

Love Raw Foods Ginger Powder

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Apple Cobbler with Maple Cream

Gregg Carroll - Friday, January 06, 2012

TOPPING/CRUST

1 cup pecans or walnuts *

¼ cup coconut sugar *

¼ cup raisins *

¼ cup Medjool dates *

1/8 teaspoon of sea salt *

½ cup rolled oats *

FILLING

2 tablespoons agave nectar *

1 ½ tablespoons lemon juice

¼ teaspoon pumpkin pie spice

3 cups apples *

MAPLE CREAM

1 cup cashews *

½ cup maple syrup

¼ cup water

half of a vanilla bean

Topping: In a food processor, combine the pecans with the coconut sugar and process until you get a course meal. Add the raisins, dates and salt and process until the mixture sticks together. Be careful not to overprocess, or it will become too oily. In a medium-size bowl combine the topping mixture with the rolled oats.

Filling: In a small bowl, combine the agave nectar, lemon juice, and pumpkin pie spice. In a large mixing bowl, toss in the apples with the agave mixture.

Maple Cream: Process the cashews, maple syrup, water and vanilla bean until very smooth, about 2 mins in a high-power blender. Store in a large squeeze bottle for easy use or in an airtight container.

Assembly:

1. Sprinkle half of the nut mixture in the bottom of a 9-inch round pie dish, or 1-quart baking dish.

2. Layer with the apple filling and then sprinkle with the remaining topping.

3. Warm in the dehydrator at 145deg F (63deg C) for 1 hour and top each serving with maple cream.

Store the apple cobbler and maple cream in the refrigerator. The cobbler will keep for 3 or 4 days, and the maple cream will keep for 2 weeks.