Sweet Recipes With Quinoa

A while ago we shared with you the benefits of quinoa as a superfood and we told you that it is a pseudo-cereal from the Andes that became popular a short time ago in Buenos Aires. And it seems that it is here to stay as a “healthy” option for our meals.
    In 1996 it was classified by the FAO as one of the crops with a great future for humanity, due to its benefits and, above all, because it is considered a great source to alleviate malnutrition problems. It is recognized for having a large amount of protein, which can even reach more than 20% of its composition. It provides minerals (calcium, iron, magnesium), vitamins (C, E, B1, B2, and niacin), phosphorous, amino acids, and Omega 6.
Antioxidant, low glycemic index, great energy provider ... quinoa is ideal for all kinds of people! And, in addition to being used in savory dishes - such as salads and protein bowls - it is an essential ingredient in many sweet recipes. Do you dare to incorporate it into your dishes? We share 5 sweet recipes with quinoa to accompany tea time in a healthy way:



(for 12-16 units):
  •     1 1/2 cups oatmeal
  •     1 cup cooked quinoa
  •     1 tsp. baking powder
  •     1/3 cup coconut sugar
  •     1/4 cup chia seeds
  •     1 cup crushed bananas (2 medium bananas)
  •     2 eggs
  •     2 tbsp. nut butter
  •     2 tbsp. lemon juice
  •     1 tsp. vanilla
  •     1 1/2 cups blueberries


  1. Preheat the oven to 176 ° C. Prepare a 22 × 22 cm deep roasting pan with parchment paper (or it can be butter and flour) and grease the edges with butter cooking spray. In a medium bowl, mix together the oats, quinoa, baking powder, sugar, and seeds. In another bowl, mix the bananas, the eggs, the butter, the lemon, and the vanilla. Pour this second mixture over the first and stir well until everything is incorporated. The dough should be moist but not liquid. Add the blueberries.
  2. Transfer the dough to the prepared roasting pan and sprinkle with a spatula. Place the rack in the middle of the oven and cook 25-35 minutes, until the edges are golden and stable / firm. When they are ready, remove from the oven and let cool for a while before cutting into squares.


  •     1/2 cup washed quinoa
  •     1 cup almond milk + a little more
  •     1/4 tsp. cinnamon
  •     1/4 tsp. nutmeg
  •     1/8 tsp. clove
  •     1/8 tsp. ginger
  •     1/8 tsp. cardamom
  •     1/2 tbsp. sugar (optional)
  •     Pecan nuts, 
  •    grated coconut and 
  •    cinnamon sticks for garnish


  1. Before cooking, make sure the quinoa is well washed, to remove the layer that can give it a bitter taste. In a small saucepan, combine the almond milk with the spices and bring to a boil. Once it is boiling, add the sugar if desired and stir. Reduce the heat to a minimum and add the quinoa, leaving it to cook 15-20 minutes covered. When ready, remove from heat and let stand, with the lid, about 5-10 minutes more, so that the milk can be absorbed. To serve, place the quinoa in a bowl with more warm almond milk and decorate with walnuts, coconut, and cinnamon.


  •     2 cups plain flour
  •     1 1/2 tsp. bicarbonate
  •     1/2 tsp. ground cinnamon
  •     1/4 tsp. nutmeg
  •     2 beaten eggs
  •     3 bananas, trodden
  •     1 cup of sugar
  •     1/2 cup butter, melted
  •     1 cup cooked quinoa


  1. Mix the dry ingredients in a bowl and in another combine the eggs, sugar, and butter. Add the bananas and pour the wet mixture over the dry one, incorporating well. Add the quinoa. Prepare a pudding bowl with kitchen spray and a little flour, pour the mixture, and bake 45-50 minutes at 176 ° C.


(for 12):
  •     1/2 cup uncooked quinoa
  •     1/2 cup cocoa powder
  •     1/2 cup coconut sugar
  •     1/4 cup honey or maple syrup
  •     1/4 cup melted coconut oil
  •     1/4 cup almond milk
  •     2 eggs
  •     1 tsp. baking powder
  •     1 tsp. vanilla essence


  1.     Cook the quinoa according to the instructions on the package and, when ready, let it cool completely. Preheat the oven to 176 ° C and prepare a 20 x 20 cm deep oven dish. with parchment paper.
  2.     Place the quinoa in a processor and form a paste. Add the rest of the ingredients and continue processing until everything is incorporated. Brownies should not be liquid.
  3.     Pour the mixture into the plate and bake 30-35 minutes or until a toothpick is inserted, it comes out clean. Let cool until they can be cut into squares.


  •     1 cup cooked quinoa
  •     3/4 cup plain flour
  •     2 tsp. baking powder
  •     1/4 tsp. of salt
  •     1 egg + 1 egg white
  •     1/3 cup plain Greek yogurt
  •     2 tbsp. milk (can be skim or vegetable)
  •     1/4 cup fresh lemon juice
  •     Zest of 1 lemon
  •     1 tbsp. sugar or honey
  •     1 tsp. vanilla essence
  •     2/3 cup fresh blueberries


  1.     In a medium bowl, mix the quinoa, flour, baking powder, and salt. In another medium bowl, mix the eggs, yogurt, milk, and sugar. Incorporate the wet mixture over the dry and combine well.
  2.     Add the vanilla, lemon juice, and zest and mix again. Slowly add the blueberries.
  3.     Put butter or cooking spray in a Teflon skillet over medium heat. Pour 1/4 cup of the mixture onto the pan, forming a pancake of the thickness you want, and cook until bubbles appear on top (about 2 minutes). Flip it until the bottom is golden brown and transfer it to a plate. Cover it to keep it warm. Repeat the process with the remaining mixture - you should make 9 pancakes - and serve with maple syrup or honey.

Post a Comment