Chocolate Quinoa Cake & Whipped Coconut Cream Icing

Before you roll your eyes and keep scrolling, I promise you, this cake is amazing!  It's moist and yummy and got the deal of approval from the people I served it to!

Ingredients:

2 cups cooked quinoa*

1/3 cup unsweetened almond milk (or preferred milk)

4 whole eggs

1 teaspoon vanilla extract

1/2 cup Earth Balance, melted (or butter)

1/4 cup melted coconut oil

1 cup organic evaporated cane juice or white sugar

1 cup unsweetened cocoa powder (I used Hershey’s Special Dark)

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt 

Whipped Chocolate Coconut Cream Frosting

1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight

1 (10 ounce) bag chocolate chips

Instructions

1. Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
2. In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
3. Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.
4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).
5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
7. To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates.
8. When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)
9. Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).
10. Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
11. Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.

Notes

*approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight, rinse and then cook it in 1.5 cup water by bringing the water to a boil, adding the quinoa and then reducing to a simmer. Cover and cook for 10-12 minutes. Quinoa should be soft and fluffy, you don’t want any crunchy pieces in the cake!

note: using light coconut milk may result in undesirable results for the icing

(time does not include chilling coconut milk overnight or chilling the icing after it's made)

recipe & photo found at http://makingthymeforhealth.com/2013/12/04/best-ever-chocolate-quinoa-cake-gluten-free/

One Pan Mexican Quinoa

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced (first time I made this I did not use the jalapeno and it was still very good)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes (I used fresh cherry tomatoes the first time with much success)
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Recipe & Image found at http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

Thai Chicken Peanut Bowls

Ingredients:
1 cup quinoa, rinsed
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided
2 large chicken breasts, thinly sliced
salt and pepper
2 cup coleslaw mix
1 cup frozen shelled edamame
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped and divided

For the Thai Peanut Sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce (or garlic and siracha)

Directions:

1. Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)
2. Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.
3. Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.
4. Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.
5. Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.

Image and modified recipe from http://iowagirleats.com/2014/01/06/thai-peanut-chicken-quinoa-bowls/

Mediterranean Quinoa Salad

This is great served as an entree as well.   It is good both warm and cold.

2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced and cooked with chicken
1 large red bell pepper, diced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
1/2 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil

1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
2. Gently stir the chicken, onion, bell pepper, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Curried Quinoa

I made and served this with chicken tikka, it had great flavor and was a great addition to the Indian chicken dish.  I am sure you could substitute the quinoa for brown or white rice as well.

1 Cup Quinoa

1½ Tbsp. Vegetable Oil

½ Onion Diced

1 Tsp. Grated Fresh Ginger Root

1 dash cayenne pepper

1 Heaping Tsp. Cumin

1 Heaping Tsp. Coriander

¼ Tsp. Ground Cinnamon

1¾ Cups Water

½ Cup Fresh or Frozen Peas 

Salt to Taste

1. Rinse quinoa with cold water.
     
2. Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.
    
3. Add the ginger root and quinoa. Cook for one minute stirring constantly.
   A fine, white spiral appears around the grain as it cooks.
    
4. Stir in the cumin, coriander, cinnamon, cayenne and salt. Cook for one minute stirring constantly.
    
5. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.
    
6. Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.
    
7. Fluff with a fork before serving.

Confetti Quinoa Salad

Ingredients:

2 cups 25%-less-sodium chicken broth

1 cup quinoa, uncooked

1 cup cooked fresh corn

1 each green, yellow and red pepper, chopped

1/3 cup Kraft Signature Mandarin Orange with Sesame Dressing

1/4 cup chopped Italian parsley

1/4 cup Back to Nature Sea Salt Roasted Almonds, coarsely chopped

 

How to:

 

Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low 15 min. or until liquid is absorbed. Spoon into large bowl; cool.

Add all remaining ingredients except nuts; mix lightly.

Top with nuts.

Nutrition information:

 

Calories 170 , Total fat 6, Dietary fibre 3
Makes 8 servings, 3/4 cup (175 mL) each

Recipe from What's Cooking.com

Quinoa & Black Bean Salad

I found this recipe when I was searching for summer BBQ ideas. It intriqued me because I have always wanted to try Quinoa.

The flavor is really fresh and I think it would be a real crowd pleaser. I am going to take this to the next BBQ we go to. I did not have the jalepeno, so I did not include it the first time I made this, but I will definately try it next time.

3 cups water
1-1/2 cups quinoa
2 teaspoons table salt

1/4 cup olive oil
1/4 cup red wine vinegar
Zest & juice from 3 limes (about 5 tablespoons juice)
2 teaspoons kosher salt
1-1/4 teaspoon ground cumin
15 ounces canned black beans, rinsed and drained
1-1/2 cups frozen corn (no need to thaw or cook)
1 red bell pepper, chopped
1/2 red onion, chopped
2 jalapeño peppers, minced
2 cups cilantro (about 1 bunch), chopped

Bring water to boil in a medium saucepan over medium high. Rinse quinoa well under cold running water. Add salt and quinoa to water, return to boil. Reduce heat to medium, cover and cook until liquid is absorbed, about 15 minutes. Transfer to colander to drain and cool slightly.

Meanwhile, combine remaining ingredients in a large bowl. Add quinoa. Taste and add salt if needed. Let cool at least 30 minutes. Serve at room temperature.

Makes 8 cups
NUTRITION ESTIMATE Per Half Cup Serving: 153 Cal; 5g Protein; 5g Tot Fat; 1g Sat Fat; 23g Carb; 4g Fiber; 449mg Sodium; 0mg Cholesterol; Weight Watchers 3 points
Recipe found on the Kitchen Parade Website.