Still haven't tried QUINOA?

DID YOU KNOW?

Quinoa (pron.: /ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds.

**And did you know that quinoa can be used in place of rice or any starch, for a great power punch of healthy grain and PROTEIN? Yes, this little healthy grain has protein!**

So if you're still not convinced why you should be eating this grain as part of your healthy B-FIT4U lifestyle, here are TWO great recipes to get you started!

Lowfat QUINOA oatmeal raisin cookies

1 cup quinoa flakes (you can find these online or at WHOLE FOODS)

2 cups rolled oats (not instant)

1/2 cup flour

1 cup packed brown sugar

1 teaspoon salt

1 overripe banana, mashed

1/4 cup applesauce

1 egg

1/4 cup vegetable oil

2 teaspoons vanilla

1/2 cup chopped nuts (pecans or walnuts)

1/2 cup golden raisins

2 slices dried pineapple, finely chopped

Preheat the oven to 350 degrees. Toast the chopped walnuts in the oven until fragrant, about 8-10 minutes. In a large bowl, mix the quinoa, oatmeal, flour, brown sugar, and salt.
Stir the mashed banana, egg, applesauce, oil, and vanilla into the dry ingredients until well mixed. Stir in the nuts and dried fruit.
Using a 1/4 measuring cup or a large spoon, mound portions of the cookie dough onto a cookie sheet lined with parchent, and flatten each mound of dough slightly.
Bake cookies until they are getting brown around the edges, about 15-20 minutes.
Store cookies in an airtight container.

Southwestern QUINOA salad

1 cup uncooked quinoa

2 cups fat-free, low-sodium gluten-free chicken broth

1 cup fresh or thawed frozen corn

1 15 ounce can low-sodium black beans

1 cup grape tomatoes, halved

1/4 cup finely chopped red onion

1 jalapeno pepper, finely chopped

1/4 cup chopped fresh cilantro

Juice of 1 large lime or 2 small ones (about 1/4 cup)

1 tbsp plus 1 tsp extra virgin olive oil

1/2 tsp cuminRinse quinoa thoroughly to rid it of its bitter coating.
Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.
Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.
Whisk lime juice, oil, and cumin in a small bowl. Drizzle over quinoa salad, then toss.

Per Serving: Calories 181, Calories from Fat 34, Total Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 94mg, Carbohydrate 29.8g, Fiber 4.4g, Protein 7g