Mealtime Magic: Popped Quinoa Almond Bark Candy and Sweet & Peppery Onion Quinoa Sauté

The Complete Quinoa Cookbook is ideal for anyone looking to eat healthier, live happier, and cook easier. Is there anything quinoa can’t do? Whether it’s breakfast, lunch or dinner—from appetizer to the dessert tray, this versatile plant-based superfood truly does it all. The Complete Quinoa Cookbook puts together over 100 easy, nutritious recipes, including the two recipes featured below.

Recipe #1: Popped Quinoa Almond Bark Candy
Serves 12–15

Ingredients

1 tablespoon extra-virgin olive oil
¼ cup dry quinoa
3 cups vegan chocolate chips

2 tablespoons coconut oil
2 tablespoons pure maple syrup
1 teaspoon vegan milk
¼ teaspoon almond extract
¼ teaspoon pure vanilla extract
½ cup slivered almonds
2 teaspoons coarse sea salt

Directions
In a medium-sized saucepan on medium heat, heat olive oil and add quinoa. Stir quinoa frequently until all quinoa has popped and transfer to a bowl to cool and set aside. Line a medium baking sheet with parchment paper. Then, in a large saucepan, combine chocolate chips, coconut oil, maple syrup, milk, almond and vanilla extracts, stir constantly until melted and well-combined. Quickly transfer chocolate mixture to the lined baking sheet, spread evenly then top with almonds and sea salt. Allow to cool and set in refrigerator, for about an hour or longer. Once set, break up into pieces of various shapes and sizes.

Tip: You can wrap candy bark pieces in waxed paper and store in the refrigerator for about one week. Makes for a great gift!

Recipe #2: Sweet & Peppery Onion Quinoa Sauté
Serves 4-6

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, sliced
2 garlic cloves, minced
1 tablespoon cane sugar
1 large bell pepper, julienned
1 cup cooked quinoa, any type

Directions

In a large frying pan or skillet on medium heat, warm olive oil and sauté onions and garlic for 1 minute. Sprinkle sugar on top and allow it to caramelize for about 45 seconds. Stir in bell pepper and stir fry until peppers are tender. Stir in quinoa and sauté until quinoa is warmed.

Tip: This sauté is awesome as is, used as filling in a hoagie roll or sandwich bun, or over salad greens. You can even add tomato marinara and cheese then broil to melt the cheese to add even more to this already awesome dish.


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ABOUT THE AUTHOR

Catherine Gill is a writer, blogger, and holistic vegan chef who specializes in natural and health foods. She studied and found her passion in writing, literature, and social science in college. She runs the popular blog The Dirty Vegan since 2010, focusing on comfort-food-style vegan recipes that are fun, accessible, and healthy. She also ran Dirty Vegan Foods, a vegan bakery specializing in veganized versions of classic desserts. She has an active social media presence with over 28K followers on Twitter (@TheDirtyVegan) and over 10K on Instagram (@thedirtyvegan_official). She is the author of The Dirty Vegan Cookbook, The Complete Hummus Cookbook, and The Complete Quinoa Cookbook. She currently resides in New England with her husband, daughter, and rescue dog.


THE COMPLETE QUINOA COOKBOOK
Written by Catherine Gill

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.