Quinoa is one of those amazing food that is gluten-free, high in protein and is also one of the few plant foods that contain all nine essential amino acids. I normally cook a pot and use it as salad base.
Photo: quinoa with sugarsnap peas and garlic roasted courgettes in a light balsamic dressing.
But last week, I decided to make energy balls with my red quinoa.
1 cup cooked quinoa (cook according to packet instructions)
1 cup rolled oats
1/2 cup sliced almonds and 1/2 cup sunflower seeds
5 teaspoons honey
10 pitted dates
¼ cup almond butter
1 tablespoon virgin coconut oil
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon grated nutmeg
⅛ teaspoon sea salt
A handful of raisins
1 tablespoon chia seeds
Heat the oven to 350°. Mix together the quinoa, oats and sunflower seeds with the honey, coating them evenly. Pour into a baking tray lined with parchment paper and bake until brown and crunchy (around 20 minutes), stirring once or twice so that they brown all over. Cool.
Toast the almonds.
Combine the dates, almond butter, coconut oil, vanilla, cinnamon, nutmeg, and salt in a blender and blend until smooth. Pour into a large bowl. Add the almonds, chia seeds, and toasted quinoa and oats. Mix well with your hands and shape into balls (this recipe makes about 24).
Store in an airtight container for up to one week.
Note: also tasty as granola, mmmmmm, with that buttery taste.