QUINOA TAHINI COOKIES
These cookies resemble oatmeal cookies, but they are crispier and have a unique taste. They don't contain any wheat, gluten, common headache triggers, milk or eggs. They're a nice treat for someone on a restrictive diet like mine, but I think they'll appeal to others too. (It didn't take long for my husband to ask for a second one, and he can eat anything.) I've only made this recipe at high altitude (5200 feet), so you'll have to test my low altitude suggestions.
Provided by Headache Helper
Categories Dessert
Time 50m
Yield 30-36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine first four ingredients; mix until creamy.
- Add remaining ingredients. Mix well.
- Spoon rounded teaspoonfuls of batter onto cookie sheets.
- Bake for 10 - 14 minutes, or until they start to turn golden brown.
Nutrition Facts : Calories 118.7, Fat 5.4, SaturatedFat 2.3, Cholesterol 8.1, Sodium 92.5, Carbohydrate 16.6, Fiber 0.9, Sugar 7, Protein 1.9
QUINOA COOKIES
I bake with my three-year-old at least once a week. We have tried a plethora of different cookies with different fruits and bases. This one was a hit! My three-year-old and older child both loved these, and I did too! They are super simple to make and sneak fiber, protein, and other nutrients into dessert! I used one cookie sheet for nine cookies, three rows of three fit well.
Provided by Liz
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 18
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and cook at a simmer until the moisture is absorbed completely, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets.
- Bake in preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack
Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.6 g, Fat 7.6 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 274.1 mg, Sugar 13.9 g
QUINOA SALAD WITH TAHINI DRESSING
Adapted from the article Everyday Gluten-Free in the May 2011 issue of Canadian Living. The fresh mint brings this salad to life.
Provided by Lille
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
- In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
- Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
- This recipe can be refrigerated up to 3 days.
- The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.
QUINOA BOWL WITH TAHINI DRESSING
This vegan, gluten-free grain bowl is packed with flavors and textures, thanks to roasted veggies, a creamy tahini dressing, and cool, crisp toppings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Toss broccoli and onion with oil on a rimmed baking sheet; season with salt and pepper. Roast, flipping vegetables once, until golden brown and tender, about 25 minutes.
- In a small pot, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer 14 minutes. Turn off heat and let stand 10 minutes. Fluff with a fork.
- Combine tahini, lemon juice, 1/2 cup water, and mint in a blender. Blend until smooth; add 3/4 teaspoon salt and 1/4 teaspoon pepper. Serve quinoa topped with roasted vegetables, avocado, and cucumber, and sprinkled with almonds and mint, with dressing on the side.
QUINOA BOWL WITH CRISPY BRUSSELS SPROUTS, EGGPLANT AND TAHINI
There's a lot going on in this satisfying grain bowl, topped with crunchy vegetables, a creamy lemon-tahini dressing and plenty of fresh mint. Feel free to substitute any cooked grain for the quinoa: Brown rice or millet would work just as well as a base for the roasted brussels sprouts with their blackened edges, and the soft, velvety eggplant. If you love tahini dressing, consider doubling it. Any left over will keep for a week in the fridge and can be used as a salad dressing or dip.
Provided by Melissa Clark
Categories dinner, weekday, grains and rice, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees.
- Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin pourable sauce; taste and add more salt and lemon juice if needed. Set aside.
- Prepare the grain bowl: Place the brussels sprouts on a rimmed baking sheet, and the eggplant on another. Toss all vegetables with just enough olive oil and salt to coat. Roast brussels sprouts for 17 to 22 minutes and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
- While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and 1/4 teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Transfer to a medium bowl and set aside.
- In a small bowl, whisk together lemon juice, honey or agave, remaining 1/4 teaspoon salt and the red-pepper flakes. As soon as the eggplant is done, toss immediately with the lemon red-pepper mixture to coat. Taste and adjust seasoning, if necessary.
- To serve, place quinoa in four bowls. Divide brussels sprouts, eggplant and tomatoes among the bowls, mounding the vegetables next to one another on top of the quinoa. Generously drizzle tahini dressing over the bowls and garnish with mint and more red-pepper flakes.
MARBLED TAHINI COOKIES
Inky black tahini gives these cookies their dark swirl, sandy texture and nutty taste, which is reminiscent of halvah. But, if you can't get your hands on black tahini, simply omit it. Instead, add 1/2 cup plain tahini to all the dough in Step 4, and skip Step 5. The crunchy black sanding-sugar edge makes them truly modern, but you can also use black sesame seeds or turbinado sugar to adorn the cookies.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk to combine 3 cups flour, the salt and baking powder; set aside. Coat a small loaf pan with cooking spray, then line with plastic wrap, tucking it into the corners and leaving plenty of overhang. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and confectioners' sugar on medium-high speed until fluffy, 2 to 3 minutes, scraping bowl as needed. Add the large egg and the vanilla; beat on medium-high until combined, about 2 minutes, scraping the bowl as needed.
- Add flour mixture; beat on low speed until combined; then increase speed to medium and beat until dough starts to clump together, scraping bowl as needed.
- Remove dough from bowl, knead lightly and form into a fat log. Using a bench scraper or knife, cut into two pieces, one about 1/3 of the dough, and the other 2/3 of the dough. Return the larger piece to the bowl, add the plain tahini, and beat on medium speed until fully combined. Remove from bowl and set aside. Add the smaller piece and the black tahini to the bowl and beat on medium speed until fully combined.
- On a generously floured surface, using a bench scraper or a knife, cut the white dough in half. Pat half the white dough into a 5-inch square. Cut the black dough in half, then pat half the black dough on top of the flattened white dough to match dimensions. Repeat with remaining white dough, then black dough, so you have four alternating layers of white dough and black dough. Cut in half crosswise, and gently knead and roll one piece to marble the two colors together. Repeat with the second piece of dough. Stack both pieces of dough together (they should be fairly soft at this point, so be gentle), and briefly knead the pieces together to form one dough.
- Press dough into prepared pan, and fold the plastic wrap over the top to seal. Gently press down to even out the surface as much as possible. Chill until firm, preferably overnight, or at least a few hours and up to 3 days ahead, or freeze up to 3 months.
- Heat oven to 325 degrees. Beat the egg white with 1 teaspoon water to thin it out. Spread the sanding sugar out on a small baking sheet. Remove the block of dough from the loaf pan and unwrap it. Trim the slanted sides and the top if you want them really square. Very lightly brush the outside of the block with the egg white mixture. Press the block firmly to coat all sides (except the ends) with the sugar, sprinkling and pressing it on to cover any bare spots.
- Cut the block into barely 1/4-inch-thick slices, and lay them out 1 inch apart on two parchment- or silicone mat-lined baking sheets. Freeze until firm, about 10 minutes.
- Bake until cookies are golden underneath, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer cookies to wire racks to cool completely. Cookies will keep in an airtight container at room temperature up to 1 week.
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