Ingredients

1 cup quinoa
2 cups water
1-1 1/2 cups raspberries
1-1 1/2 cups blueberries
2 cups low fat vanilla yogurt

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil.
3. Stir in quinoa, cover and simmer 15 minutes.
4. Allow quinoa to cool
5. In 4-6 parfait glasses (depending on size of glass) layer quinoa, yogurt, blueberries, yogurt, raspberries and yogurt. Repeat layering if desired.
6. Top with a few blueberries and raspberries for a “patriotic” appearance.
7. ENJOY!

The nutrition facts will depend on the type on yogurt that you use and the amount of blueberries and raspberries. These nutrition facts are using low-fat yogurt and one cup each of blueberries and raspberries.

Nutrition facts: 4, 6 servings: 262, 174 calories; 49, 33 carbs; 11,7 gm pro; 5.5, 3.5gm fat

Ingredients:

½ cup Quinoa
1 cup water
1 cup apple juice
½ cup dried goji berries
1 tablespoon lemon juice
½ teaspoon ground nutmeg
1 teaspoon vanilla extract

Directions:

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil.
3. Stir in quinoa, cover and simmer 15 minutes.
4. Mix in juice, dried goji berries, lemon juice, and nutmeg.
5. Cover and simmer for an additional 15 minutes.
6. Stir in vanilla extract.
7. Serve warm and ENJOY!

Variations: Try adding other dried fruit or a combination of fruits and nuts. Vary the kind of juice used.

Nutrition facts: 3 servings: 204 calories; 48 carbs; 5 gm pro; 2 gm fat

Ingredients:

½ cup Quinoa
1 cup water
1 cup apple cider (if cider is out of season, juice may be substituted)
½ cup chopped dried apples
1 tablespoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground clove
1 teaspoon almond extract

Directions:

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil.
3. Stir in quinoa, cover and simmer 15 minutes.
4. Mix in cider, chopped, dry apples, lemon juice, cinnamon and clove.
5. Cover and simmer for an additional 15 minutes.
6. Stir in almond extract.
7. Serve warm and ENJOY!

Variations: Try adding other dried fruit or a combination of fruits and nuts. Vary the kind of cider/juice used.

Nutrition facts: 3 servings: 204 calories; 44 carbs; 4gm pro; 2 gm fat

Ingredients

1 cup quinoa
2 cups water
1-1/2 cups diced watermelon
1-1/2 cups blueberries
2 cups low fat vanilla yogurt

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil.
3. Stir in quinoa, cover and simmer 15 minutes.
4. Allow quinoa to cool
5. In 4-6 parfait glasses (depending on size of glass) layer quinoa, yogurt, blueberries, yogurt, watermelon and yogurt. Repeat layering if desired.
6. Top with a few blueberries and watermelon for a “patriotic” appearance.
7. ENJOY!

The nutrition facts will depend on the type on yogurt that you use and the amount of blueberries and watermelon. These nutrition facts are using low-fat yogurt and one cup each of blueberries and watermelon.

Nutrition facts: 4, 6 servings: 262, 174 calories; 49, 33 carbs; 11,7 gm pro; 5.5, 3.5gm fat

2 ½ cups NorQuin Quinoa, cooked
2 cups brown sugar
½ cup sour milk/buttermilk
¾ cup vegetable oil
3 eggs
~~~
4 cups oatmeal
4 bananas, mashed
~~~
3 cups white flour
1 Tablespoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
~~~

Topping

½ cup nuts, chopped
1 teaspoon cinnamon
½ cup sugar

Directions:

1. Beat together the sugar, milk, oil and eggs
2. Add the quinoa
3. Combine flour, baking soda, baking powder, and cinnamon.
4. Add to the quinoa mix
5. Pour into a 9×13” cake pan or 24 muffin cups
6. Sprinkle with mixed topping ingredients.
7. Bake at 350 degrees for 40 min (cake) 20 min (cupcakes)
8. ENJOY!

Nutrition facts: 1 cupcake or 1/24 of cake: 244 cal; 38 gm carb; 5 gm pro; 8 gm fat

2 cups of any yogurt you enjoy (check the label for live cultures).
1 cup cooked quinoa
(For cooking directions go to  www.nourishyourlife.com/quinoarecipes.htm)
1 Tablespoon any kind of nuts

Directions

Divide one cup yogurt into four parfait glasses (1/4 cup in each)
Layer with two tablespoons quinoa
Repeat layers
Garnish with nuts

Nutrition facts
Cannot be calculated as the types of yogurts are variable in nutrient content

Ingredients

1 cup water
½ cup quinoa
8 fresh figs
2 tablespoons cream cheese, softened
1/3cup honey
2 tablespoons walnuts, chopped
½ teaspoon cinnamon
½ teaspoon nutmeg

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil
3. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until wall water is absorbed.
4. While quinoa is cooking, cut figs in half lengthwise
5. With the back of a spoon, press an indentation into each cut-side of the fig.
6. Fill each indentation with cream cheese (about 1 teaspoon in each)
7. Warm honey slowly over low heat; whisk in cinnamon and nutmeg
8. Divide quinoa onto four dishes; arrange four fig-halves on the quinoa
9. Drizzle with spiced honey and sprinkle with chopped walnuts.
10. ENJOY!

Nutrition facts:
1 serving= 300 cal, Protein = 6 grams, Carbs = 50 grams, Fat =10grams

Variations: Try with mascarpone or ricotta cheese; sprinkle with a variety of nuts.

Ingredients

1 cup Quinoa
2 cups water
½ cup non fat vanilla yogurt
2 tablespoons apple juice concentrate
1 cup fresh raspberries (reserve four-six whole berries)
2 oranges, peeled and diced (reserve four-six slices)

Directions

Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
Bring water to a boil
Stir in quinoa, cover, reduce heat and simmer for 10 minutes or until all water is absorbed.
Cool and refrigerate until time to finish the salad.
Blend together yogurt and apple juice concentrate.
At serving time; stir together yogurt sauce, raspberries and diced oranges.
Divide quinoa into four-six serving bowls. Pour fruited sauce over top of quinoa. Garnish with reserved raspberries and orange slices.

Enjoy!

Variations: Try different juice concentrates or other flavored yogurts. Serve in a scooped out cantaloupe half. Sprinkle with chopped nuts, wheat germ or flax seed.

Nutrition facts: 4servings (6 servings) Calories 253(168); Carbs 50gm (33 gm); Protein 7gm (5 gm); fat 2.5 gm (1.5 gm)

Ingredients:

1 cup water
1/2 cup quinoa
2 cups chocolate pudding
Your chocolate pudding can be store-bought, canned, packaged or home-made.
1 cup whipped topping of your choice
4 Maraschino cherries

Directions

Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
Bring water to a boil.
Stir in quinoa, cover, reduce heat and simmer for 15-20 minutes, or until all of the water is absorbed.
Allow to cool.
Layer, pudding, quinoa, pudding and whipped topping.
Garnish with maraschino cheery
Enjoy!

Nutrition facts: Because of the differences in puddings and whipped toppings, the nutrition facts can not be accurately calculated.

Ingredients

1 cup dry quinoa
2/3 cup water
2 cups apple juice
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries

Directions

Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.

Bring water and apple juice to a boil.

Stir in quinoa, cover, reduce heat and simmer for 10 minutes.

Add cinnamon, lemon juice and blueberries.

Simmer for about 5 minutes more.

Refrigerate until serving time.

May top with yogurt, cream or other topping of your choice.

Stir in ½ cup walnuts or any other nut you prefer.

Enjoy!

Nutrition facts:
Calories: 160; carbs: 32gm; protein: 6gm; fat: 2gm