Preheat oven to 325.
In large bowl, combine quinoa flakes, pecans, flax seeds and cinnamon.
In another bowl, combine maple syrup, oil and vanilla.
Add the liquid ingredients to the dry ingredients and stir until well coated.
Spread mixture in single layer on baking sheet.
Bake 22-27 minutes, or until quinoa flakes are golden brown. Let cool.
Bring the water, quinoa, nutmeg, and ginger to a boil in a small pot. Reduce heat and simmer, covered, for 10 minutes. Then stir in the prunes and rice milk. Cover the pot again and cook for another five minutes
n a saucepan. Rinse the quinoa and add to the water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet.
Combine quinoa flakes, almond flour, flax seeds, baking powder, and salt in a large bowl.
Mix honey, applesauce, chocolate chips, eggs, and vanilla extract in another bowl. Add to quinoa flake mixture and mix well with your hands to combine. Press evenly on prepared baking sheet with your hands or a spatula.
Bake in the preheated oven until lightly golden, about 15 minutes. Cool for 20 minutes before cutting into 36 bars.
Bring 2 cups water and quinoa to a boil in a
to 8 times. Add quinoa and pulse until finely chopped
he preheated oven until the cookies are very lightly browned and
op.
Spread the cooked Quinoa on top, then sprinkle with
Cook quinoa according to package directions, using
et aside. To cook quinoa, bring two cups of water
rst rinse and drain the Quinoa till the water runs clear
Cook quinoa according packet instructions. Rinse under
br>In a saucepan, place quinoa and 2 cups of water
t a time. Stir in quinoa, oats, cranberries, and almonds.
nd set aside.
Toast quinoa (recipe noted in intro) and cook
br>Combine the rice flour, quinoa and baking powder in a
live oil in saucepan. Add quinoa and toast lightly, about 3
he water/bullion. Add the quinoa. Mix uniformly. Cover pan with
about 2 minutes.
Stir quinoa into onion mixture until lightly
or until tender. Stir in quinoa, garlic, and sesame seeds, and