Quinoa Breakfast Bowls
- 1 Tbsp canola oil, divided 15 mL
- 1/4 cup sunflower seeds 60 mL
- 1 1/4 cups dry quinoa 310 mL
- 2 1/2 cups water 625 mL
- 1 Tbsp golden raisins, cut in half 15 mL
- 1/4 tsp salt 1 mL
- 1/2 tsp vanilla extract 2 mL
- 1 Tbsp honey 15 mL
- 1. In medium skillet, heat 1 tsp (5 mL) canola oil over medium high heat and add sunflower seeds. Cook 1-2 minutes or until seeds begin to lightly brown, then set aside on separate plate.
- 2. In saucepan, add 2 tsp (5 mL) canola oil, then quinoa and cook 3 minutes or until quinoa begins to lightly brown. Slowly add water, raisins and salt. Bring to a boil, then reduce heat to medium low, covering and cooking 15 minutes or until water has absorbed. Remove from heat and stir in vanilla.
- 3. Spoon quinoa into four cereal bowls, drizzling evenly with honey, and sprinkle with toasted sunflower seeds.
4 servings (about 3 cups/750 mL)
3/4 cup (175 mL)
|Total Fat||10 g|
|Saturated Fat||0.5 g|
Lemon Cucumber Quinoa
The crunch of cucumber meets hearty quinoa in this bright, light dish that makes for a satisfying meal or side dish on-the-go. Canola oil carries the flavors of the salad while adding a healthy dose of plant-based omega-3 fat.
Salmon and Quinoa Patties
Simply delicious. Enjoy these patties accompanied with grilled vegetables, on whole grain rolls or made into 16 mini-patties for an easy appetizer.
Skillet Quinoa with Black Beans, Cilantro and Feta
This quick and easy dish is a made-to-order meal for everyday athletes. Quinoa, a gluten-free whole grain, and black beans supply athletes with carbohydrates, fiber, protein and other nutrients that help produce energy, restore cells and replenish nutrient stores. Canola oil keeps saturated fat to a minimum and lets the fresh ingredients shine.