(c) 2013 peggy kotsopoulosdesigned by eukini
This is one of my FAVE recipes! It was inspired by a teacher who once asked if my cookies were made out of brown rice… my response was ‘no’, but she gave me a brillant idea to use quinoa instead! It’s super simple and loaded in protein, complex carbs, stress-busting B-vitamins, and deliciousness! Also gluten-free. I guarentee you’ll fall in love!
Pre-heat oven to 375 degrees. In a large mixing bowl, mash bananas in bowl with a fork and add vanilla and coconut sugar. Add quinoa, oatmeal, coconut and pinch of salt. Mix until well combined. Stir in chocolate chips and/or raisins. Line baking sheet with parchment paper and drop batter on to cooking sheet. Bake for 25-30minutes. Remove from oven and let cool.
Switch-up: add 1/4 cup cocoa powder to turn this recipe into double chocolate quinoa cookies!
Here’s a video showing how to make them on Steven and Chris – just to show you how easy-peasy they are!
Cooked quinoa will last about 5 days in the fridge. I’m all about cooking once and eating the entire week, which is why it is great to make in large quantities!
Once you have cooked quinoa on hand, you can eat it plain, throw it into shakes or smoothies as a thickening agent, use it as a cereal or substitute it for rice or pasta in your favourite dishes. Not only is it so versatile and easy to prepare, it’s also loaded in nutrients and contains all essential amino acids making it a complete protein source.