Quinoa flour comes from finely ground quinoa seeds. Quinoa is not a grain, but a seed that comes from the amaranth family. There are three types of categorizes on the market, white, black, and red quinoa. Quinoa is a complete protein and contains the 20 amino acids. It is great to use in baking good and can be used as a thickener. Quinoa flour is a great gluten-free alternative and is best when combined with other gluten-free flours.
Uses: Biscuits, breads, cakes, cookies, muffins, pancakes, waffles, breading for meats, thickener
Key Nutrients: Protein, fiber, B-vitamins, vitamin E, calcium, copper, iron, magnesium, manganese, phosphorous, potassium, selenium, zinc
How To Make Your Own:
- Rinse 2 cups of quinoa through a fine mesh sieve for at least 1 minute to remove any remaining saponins.
- Shake off as much water as possible, then spread on an ungreased large rimmed baking sheet. Bake at 350F for 12 to 15 minutes until dry, slightly golden and fragrant. Cool completely.
- Place 1/4 cup of quinoa seeds in the grinder (adding any more will overload the grinder and prevent the seeds from being ground to a fine consistency).
- Using on/off pulses, process, shaking the grinder every few pulses to ensure an even grind, until the seeds are finely and evenly ground.
- Repeat with more seeds until you have the desired amount of flour.
- 1/4 cup whole quinoa seeds yields about 1/3 cup of fine quinoa flour. Store quinoa flour in an airtight container of the refrigerator for up to 6 months, or freeze for up to 1 year.
- Toasting the quinoa gets rid of any remaining bitterness and lends a deepened nutty flavor that is wonderful in baked goods.
- Pulse for about 10-15 seconds at a time, shaking the grinder up and down as you go. The shaking is key: it ensures that the flour will be very fine and evenly ground. Keep it up until the flour is very fine to the touch, about 1-1/2 minutes total. And there you have it! Ultra-fine quinoa flour in just over 1 minute
Garlic Chicken Quinoa with Parmesan Cheese
Source: Rachel Toon
Source: Rachel Toon
- ½ -1 lb cooked chicken, cubed or shredded
- 1 cup uncooked quinoa
- 1-2 tbsp butter or avocado oil (or preferred oil)
- 2 cups chicken broth
- 1 small Vidalia onion, diced small
- 1 ½ tsp minced garlic
- 2 cups fresh diced tomatoes
- 1/4 tsp salt, or to taste
- 1/4 cup Parmesan cheese (optional)
- In a medium sized pan, sauté the onion and garlic in butter or avocado oil over medium-high heat for 5-7 minutes, until onions are just soft. Reduce heat to medium low.
- Add the chicken broth and quinoa. Cover, and allow to simmer until liquid is mostly absorbed and quinoa is cooked, about 15 minutes.
- About 3-4 minutes before quinoa is done add chicken and tomatoes.
- Remove from heat, and gently mix quinoa to distribute any excess moisture. Season with salt to taste, and top with Parmesan cheese (optional).
Feel free to print it off by clicking the PDF file below and add it to your recipes!