NEED HELP KEEPING YOUR NEW YEAR’S RESOLUTION?

The Complete Quinoa Cookbook by Catherine Gill (Hatherleigh, $24) comes with everything from how to pronounce quinoa and the ancient grain’s history to recipes for breakfast, lunch, dinner and dessert.

CHOCOLATE STRAWBERRY QUINOA BREAKFAST BOWL

1 cup prepared vegan yoghurt

1/2 cup strawberries

1/2 cup quinoa, cooked and cooled

1 tbsp vegan chocolate or cacao chips

1 tbsp pepitas

1 tbsp chia seeds

1 tbsp pure maple syrup (optional)

Cinnamon, to taste

Nutmeg, to taste

In a serving or soup bowl, add ingredients in an aesthetically pleasing way. You may serve right away or cover and refrigerate overnight, to serve the next morning.

Tip: Sprinkle some shredded coconut, stir in nut or seed butters or change the fruit seasonally, to customize.

QUINOA TOPPED SWEET POTATOES

1 tbsp extra virgin olive oil

2 large sweet potatoes

1/4 cup cashew butter

1/2 cup cooked quinoa

Salt and pepper to taste

Preheat the oven to 400°F and grease a large baking sheet with olive oil. Carefully slice each sweet potato lengthwise into four even slices. Place on the baking sheet and flip over several times to coat each side lightly with olive oil. Bake for 20-25 minutes or until the sweet potato slices are tender. Remove from the oven and allow to cool slightly. Spread sweet potato slices with cashew butter and top with cooked quinoa. Season with salt and pepper to taste.

PAN-FRIED QUINOA CAKES

1/2 cup canned chickpeas, drained and rinsed

1/6 cup water

3/4 cup cooked quinoa

2 tbsp pimientos, chopped

1/2 tsp onion powder

1/4 tsp garlic powder

1 tbsp fresh parsley

1/4 tsp sea salt

1/4 cup breadcrumbs

2 tbsp extra-virgin olive oil

In a blender or food processor, blend chickpeas and water and transfer to a large mixing bowl. Add cooked quinoa, pimientos, onion powder, garlic powder, parsley and salt. Mix well. Fold in breadcrumbs. Divide into eight balls, then pat them down to form patty cakes. Set aside. 

In a large frying pan or skillet on medium heat, sauté patties in olive oil until each side is golden, about 3-5 mins per side.

SWEET AND PEPPERY QUINOA ONION SAUTÉ

3 tbsp extra virgin olive oil

1 large onion, sliced

2 garlic cloves, minced

1 tbsp cane sugar

1 large bell pepper, julienned

1 cup cooked quinoa

In a large frying pan or skillet on medium heat, warm olive oil and sauté onions and garlic for 1 min.

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.

QUINOA PEANUT BUTTER SQUARES

1 tbsp coconut oil

1/4 cup dry quinoa

1 cup peanut butter, creamy or chunky

1/2 cup powdered sugar

1/8 tsp sea salt

Line a medium-sized baking dish with parchment paper. In a medium-sized saucepan on medium heat, heat coconut oil and add quinoa. Stir quinoa frequently until all quinoa has popped and transfer to a bowl to cool.

Once cooled, add peanut butter, powdered sugar and salt to popped quinoa, and mix well. Press mixture into parchment-lined baking pan and spread evenly. Refrigerate for several hours until set, then cut into bite-sized squares.