Tag Archives: quinoa

Fluffy Gluten Free Multi-Grain Vegan Pancake Recipe

Perfect for a lazy weekend morning brunch.  Wake up, take your time, and enjoy the day.  The pancakes don’t take long to make so enjoy the company of whoever you are with,  read the newspaper or whatever you like to do on the weekend.

Whether you eat vegan or gluten-free on a regular basis or not, these pancakes can be enjoyed by everyone.   Neither taste nor texture is sacrificed here with this blend of 4 different flours and almond milk.  These pancakes actually have more flavour than your regular pancakes because of the different flavours the flours offer. Continue reading

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Filed under Blog, Breakfast, Gluten-Free, Recipes

Spicy Chipotle Tempeh with Dinosaur Kale and Quinoa Recipe

This is a very quick and easy recipe to make, not to mention incredibly tasty.  Spicy yet flavourful.  The tempeh soaks up all the flavours of the marinade beautifully and delivers them to your palate in one shot.

I marinated the tempeh overnight to ensure it really absorbed all the flavour.  Very easy to do.  If you didn’t have the time to do it overnight, try to do it for a few hours at least.  It will still be delicious. Continue reading

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Filed under Blog, Gluten-Free, Main Courses, Recipes

Quinoa, Lentil, Beans and Greens Salad

This salad is filled with nutritional powerhouses. I am sure most of you know about how good quinoa, lentils, hemp seeds, swiss chard, lemon, green beans, and garlic are for you.

This is a serious salad. If you were looking for recipe ideas for any of these amazing ingredients look no further.

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Kale, Quinoa, Roasted Butternut Squash & Pecan Salad

If you need another reason to eat any of these nutritionally dense ingredients this salad is one.  Kale, quinoa, roasted butternut squash and roasted pecans come together to form a nutritionally dense and delicious salad.

You may have heard about how good kale is for you or maybe you haven’t.  You may already eat kale regularly or may have never tried it.  Regardless this salad gives you a great reason to eat more kale and you will be happy you did.

Kale provides a wide array of health benefits that we can all benefit from.  Continue reading

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Quick & Easy Quinoa Black Bean Salad

This was what I whipped up Saturday night in a hurry. I got back from yoga at 6:05 and I was getting picked up at 6:40 by some friends. That left me 35 minutes to prepare dinner, eat it, shower and get dressed.  I took the time to figure out what I was going to put together as I biked home from the studio.  Mission accomplished.

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Vegan Quinoa Cornbread

Quinoa Cornbread

It’s freezing outside today (-12 celcius) and I am at home feeling a little cold so I decided to fire up the oven and bake something to warm me up a little.

I love cornbread. I also love Quinoa.  Why not combine the two  for a healthy delicious treat.  Really easy and quick to make.  Recipe uses quinoa flour and white quinoa seeds which gives the bread a little crunch which is nice. Prep, cooking and clean-up can all be done in around 30 mins.  Awesome.  If you have never baked before don’t worry about it.  I promise you this is a really easy recipe.

Great to eat alone as a snack or serve with some chili or soup.

Recipe inspired from Vegan Soul Kitchen by Bryant Terry.  I changed a few things because I didn’t have the exact ingredients he called for.  I used soy milk instead of rice milk, and I used extra virgin olive oil instead of corn oil.  Overall I pretty much followed the recipe though.

Here it is.



1/4 cup quinoa

3/4 cup cornmeal (I used coarse grind)

1/2 cup quinoa flour

1/2 unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon of salt


1 cup unsweetened organic soy milk

2 tablespoons apple cider vinegar

1/4 cup agave nectar

5 tablespoons extra virgin olive oil

a little oil for the pan – I used a little coconut oil


1. Preheat oven to 425 degrees Fahrenheit with rack in the middle

2. Put your quinoa in a frying pan and put on medium heat, shaking the pan occasionally.  Approx. 3 minutes to toast it.  Quinoa will begin to pop and turn a golden color.  Remove form heat.

3. Transfer toasted quinoa to a large mixing bowl.  Add the rest of the dry ingredients to the bowl. (Cornmeal, quinoa flour, all purpose flour, baking powder, baking soda, and salt)  Whisk to combine. Set aside.

4.  Grease 8 inch square bread pan with a little oil and put it in the oven to preheat pan for 5 minutes.

5. While your pan is pre-heating combine all the wet ingredients in a separate bowl and whisk together.  (soy milk, apple cider vinegar, agave nectar, olive oil)

6. Combine wet ingredients into bowl with dry ingredients and mix together quickly until dry ingredients are all moist. Do not over mix.

7.  Remove pan from oven and scrape batter into pan.  Spread batter evenly in pan.

8.  Bake in oven for 15-18 minutes. Bread should be golden brown and firm to the touch. Test with a toothpick.  Bread is ready when you insert a toothpick and it comes out clean.



8 inch square bread pan



measuring cups and measuring spoons

2 mixing bowls


Delicious.  Now I am headed back outside to face the cold.


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Quinoa Tabouleh

Quinoa Tabouleh

A Middle-Eastern classic with a South American twist.  In the Middle East tabouleh is normally made with bulgur.  Nothing wrong with bulgur but I thought I would change it up and use quinoa.  Everyone is talking about quinoa but not everyone knows what to do with it.  Also, making tabouleh with quinoa makes it gluten-free for those of you who don’t tolerate gluten well.

Delicious, very healthy and extremely simple to make. What more can I say…

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