Rooted in South America, this food is gluten-free, and high in protein, unlike most grains. It contains all nine essential amino acids, and it is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. The Food and Agricultural Organization of the United Nations (FAO) has officially declared Quinoa as a food with “high nutritive value”. Researchers found certain antioxidant phytonutrients in quinoa, which quantities are higher than those in berries. These have anti-inflammatory qualities, which studies that show decreased risk of inflammation-related problems (including obesity). Studies have also shown that the processes of boiling, simmering, and steaming quinoa do not appear to significantly compromise the quality of quinoa’s fatty acids.
PREP: 15 MINS – FREEZE: 30 MINS – YIELD: 20 Cups
- 1 cup puffed quinoa*
- 1/2 cup of coconut flakes
- 6 Tablespoons peanut butter (or other nut butter)
- 1½ Tablespoons pure maple syrup (or honey)
- 1 tsp Vanilla extract
- 1 Tbsp Ghee
1 Tbsp coconut oil
- Place 18-20 muffin liners on a baking pan.
- Add the puffed quinoa to a medium-sized mixing bowl.
- Add the peanut butter, coconut oil, ghee, maple syrup, and vanilla extract to a medium sauce pan. Heat over low, and whisk continuously for 4-5 minutes or until completely melted and smooth.
- Pour the liquid butter mixture over the puffed quinoa and stir to coat.
- Drop heaping tablespoons of the quinoa mixture into the muffin liners and gently smooth out with a spoon.
- Place the pan in the freezer for 30 minutes to settle. Once the cups have set, you can transfer them to the refrigerator to store.
Me– Gaia can you describe how this tastes like?
Gaia– It tastes like quinoa, peanut butter, it reminds me of ghee…. mmm it is soft and yummy because I like peanut butter and ghee… and it also tastes like cookies! it’s a little hard…
Me– What was your favorite part about making the Quinoa Cups?
Gaia– Mixing it and licking the bowl and the spoon… and also putting it in the fridge.
**If there is a peanut allergy, you can replace nut butter for dark chocolate. AND to make things even healthier, you can add 1 tablespoon of chia seeds.
*Puffed Quinoa is available in stores, however, if you wish to make it, you can do so. Place about 3 tablespoons of quinoa in a pan over medium heat, cover with a lid and listen to the quinoa as it starts to “pop’, continue moving the pan up and down to avoid burning the quinoa. It is a slow and tedious process.