These gluten free cookies aremade with Quinoa (keen-wa), which has been rated by the National Academy of Science as the most nutritious grain in the world.. Quinoa is grown in the
These cookies do not have the taste and texture that children associate with “cookies”. That’s OK. Adults need treats and I certainly ehjoyed these. I’m glad that I have a snack that are nutritious, a pleasure to eat, and are easy to include in my "emergency gluten free rations" kit or when I need to pack a lunch.
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Disclosure: The Gluten Free Mall compensates me for these reviews but has always encouraged me to be honest and straight-forward in my comments.
Published 04/10/08
This quinoa recipe is always a hit with the kids. INGREDIENTS: 1 Cup Quinoa, 1½ Tbsp. Vegetable Oil,½ Onion Diced (about 4 or 5 oz.),1 Tsp. Grated Fresh ginger Root, ½ Fresh Green Chile (Finely Chopped), 1 Heaping Tsp. Turmeric, 1 Heaping Tsp. Coriander, ¼ Tsp. Ground Cinnamon, 1¾ Cups Water, ½ Cup Fresh or Frozen Peas, Salt to Taste…COOKING DIRECTIONS: Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you’re a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.A fine, white spiral appears around the grain as it cooks. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed. Finish by fluffing it up with a fork and serve.