Chicken & Quinoa Stir Fry
Submitted by: Daniel Botoff
A fragrant, delicious take on your standard stir fry. Combines the nutty flavor or quinoa with the sweet taste of coconut in this delicious and easy to make dish!
Takes about 20 minutes. Feeds 4
Ingredients:
2 Tsp. minced ginger
1 head baby bok choy
2 cups chopped brocollini
1 medium sized yellow onion
1 cup baby yellow carrots
1 cup prepared quinoa
3 small boneless chicken breasts |
1 Tbs olive oil
2 Tbs coconut oil
1 Tbs coconut aminos (can substitute coconut milk or soy sauce)
thai basil
salt
pepper |
Directions:
Place 1 Tbs olive oil into large skillet on medium heat. While heating, cut boneless chicken into small pieces. Season as desired and cook for about 10 minutes or until done. Place aside and keep warm.
Melt 2 Tbs. coconut oil in pan and add bok choy, carrot, onion, and brocollini. While vegetables cook, bring water to boil and cook quinoa.
Stir fry for about 5 minutes on medium heat until onions and carrots soften a bit, then add back the chicken and minced ginger. Season with salt, pepper, thai basil and coconut aminos.
Stir fry on medium heat for another 5 minutes, then add cooked quinoa. Mix together, adjust seasoning and serve!
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Chocolate n Oat Bars
Submitted by: Deb Crisman Adapted from "Dazzling Cookies" cookbook
Ingredients:
1 cup Big River Grains sorghum flour
1 cup quick oats
3/4 cup firmly packed light brown sugar |
1/2 cup butter 1 (14 oz ) can Eagle Brand sweetened condensed milk
1 cup chopped nuts
1 cup semisweet chocolate chips
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Directions:
Preheat oven to 350 F. In large bowl combine flour, oats, brown sugar and butter; mix well.(mixture will be crumbly) Reserve 1/2 cup oat mixture.
Line greased 9 x 13 baking pan with parchment paper and press remainder of dry mix on bottom.. Bake 10 minutes. Pour condensed milk over crust. Sprinkle with nuts and chocolate chips. Top with reserve oat mixture; press down firmly.
Bake an additional 30 minutes or until lightly browned. Allow to cool in pan for 10 minutes. Lift onto cutting board. Allow to cool on cutting board for 20 minutes, then cut. Refrigerate overnight.
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Chocolate "Whompers"
Submitted by: Deb Crisman
Adapted from Napoli Cafe, Eugene Oregon
Ingredients:
8 oz bittersweet chocolate or 1-1/3 cup Ambrosia chocolate chips
3 oz salted butter
2 eggs
1/4 cup sugar
1/2 teaspoon vanilla
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1-1/2 tsp instant coffee
1/4 cup Big River Grains Sorghum flour
1/4 tsp baking powder
1/4 tsp salt
5 oz bittersweet chocolate chunks
2 cups nuts of your choice |
Directions:
Preheat oven to 325. To make uniform 4" portions, use muffin crowns pan or Texas -size muffin tins. Spray with Pam and line with circles of parchment paper.
In double boiler over simmering water, melt the 8oz of cocolate with the unsalted butter. Stir until smooth and allow to cool slightly. Meanwhile, whip the eggs and sugar with an electric mixer for 3 minutes. Add vanilla and the melted chocolate and butter.
Mix the coffee, flour, baking powder and salt together and add to the liquid mixture. Blend well, then stir in the chocolate chunks and nuts by hand.
Drop onto the parchment circles, and use two forks to distribute chunks and level slightly. Bake one pan at a time for 12 minutes. Cookies will be molten. Cool in pans awhile, then remove to racks to cool completely. Do not attempt to handle or remove parchment paper until completely cool. Keep in refrigerator. The Whompers also freeze well.
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Quinoa Tabbouleh
Submitted by: Katy McHenry
Ingredients:
2 cups water
3 cloves garlic, finely chopped
1 cup quinoa
¼ teaspoon salt
2 tbsp olive oil
2 tbsp apple cider vinegar
½ cup cilantro, finely chopped |
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
¼ cup lemon juice
2 carrots, grated
½ cup parsley, finely chopped |
Directions:
Bring water to boil, add quinoa and salt. Reduce heat to low. Cover and simmer for 15 minutes. Cool to room temperature. Loosen quinoa with fork.
Mix all other ingredients together and add cooled quinoa.
Experiment by adding any or all of the following to suit you taste: dash of cumin, feta cheese, kalamata olives, garam masala, and avocado.
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Spring Quinoa Pilaf
Submitted by: Katherine Cleland Delicious savory pilaf for spring
Ingredients:
1 chopped onion
1 chopped leek |
1 tbs olive oil
2 cups quinoa
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Directions:
Saute onions and leeks in olive oil on medium heat until just browning. Add quinoa and 3 cups water. Bring to boil, turn down heat to medium, cook until tender about 20 min. Remove from heat and let sit 5 minutes then fluff.
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