Reader sweepstakes: 500 Best Quinoa Recipes plus KIND grains and snack bars

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Peanut Butter Quinoa Granola

Peanut butter quinoa granola from 500 Best Quinoa Recipes. Photo by Colin Erricson © 2012 Robert Rose Inc. Used with permission.

Today’s post is jam-packed full of quinoa-related goodies! (It’s pronounced keen-wah in case you’re not sure.) It includes a review of KIND snacks and granola, an author interview/guest post, a recipe, and a giveaway for two readers of the cookbook plus an assortment of KIND snack bars and granola. Whew! SWEEPSTAKES IS NOW CLOSED.

KIND snacks giveawayThe product review is for KIND snacks, who sent me a generous assortment of their gluten-free multi-grain KIND bars and KIND granolas to taste-test. The Husband and I scarfed down the bars lickety-split, and I’m slowly working my way through the bags of granola. It would be perfect for me when I’m traveling if I don’t have time to make it myself. The bars are tasty, although they have a little more sugar in them than I would normally eat. (But, 5 g in the bars is way better than most bars out there.) If I were jonesing for a candy bar, the dark-chocolate-and-sea-salt bar is to die for, and a much healthier choice than a Snickers bar. The giveaway will include the cookbook plus the KIND granola and snack bars pictured for two winners.

The author interview is a guest post from Lisa Cook, who writes a beautiful blog One Cook, Two Kitchens. Lisa lives outside of Toronto, and I had the great pleasure of carpooling with her up to Camp Blogaway earlier this year. She was enormously supportive of my Cookies for Cody fundraising sale, as was Robert Rose Publishing and the author Camilla Saulsbury. Camilla has a new quinoa book that’s perfect for gluten-free kitchens, and I’ve had fun trying out a few recipes myself. I’ll let Lisa take it from here:

A few weeks ago, I had the opportunity to meet with 500 Best Quinoa Recipes author, Camilla Saulsbury. Her book hits stores this month.

Camilla is not entirely new to the Recipe Renovator audience, as she donated two of her previous books 150 Best Gluten-Free Muffin Recipes and 150 Best Vegan Muffin Recipes to the Cookies for Cody online bake sale and cookbook auction.

My first impression, beyond the fact that Camilla is a lovely, high-energy person with a real passion for quinoa, is how much she does her homework.

Camilla informed me that the United Nations Food and Agriculture organization has declared 2013 The Year of Quinoa, hoping to bring this superfood the attention it deserves.

Quinoa has a near-perfect balance of protein, carbohydrates and dietary fibre and is also naturally gluten-free, so it’s safe for anyone with celiac disease and gluten or wheat sensitivities. And quinoa is a good source of calcium and magnesium.

Quinoa’s protein content is also noteworthy, as it contains all of the essential amino acids that humans need. In particular, it is high in the amino acid lysine (linoleic acid), a member of the omega-6 group of essential fatty acids. What makes this particularly noteworthy is the fact that lysine is rarely found in plants, and it is significant in how it assists in the building of muscle protein as well as calcium absorption.

If you’re new to quinoa, or have only dabbled with basic recipes, Camilla has you covered.

500 Best Quinoa RecipesIn 500 Best Quinoa Recipes, Camilla outlines what to stock in a quinoa pantry; how to cook quinoa with the simmer method, the pasta method, the rice cooker method and the thermos method; how to add it to baked goods; how to toast it; how to sprout it; how to create quinoa flour; how to purchase, prepare and store quinoa.

Did you know that it is easy to grind your own quinoa flour if you just need a small amount? Or that you can easily make cooked quinoa with some boiling water and a thermos?

This thick paperback book covers everything from breakfasts to desserts, and is packed full of value for those who are gluten-free, particularly if they are just learning about quinoa.

I was curious to know how Camilla decided to write a gluten-free-focused book, as she has also written books that do not fall into this genre.

Camilla explained that her son had a gluten intolerance when he was very young, which he has since outgrown, so she had spent countless hours creating recipes that he would enjoy. She has been able to use many of these kid-tested recipes in this book.

One of my favourite recipes from the book is Peanut Butter and Quinoa Granola. What I particularly like about this recipe is that no ingredient overpowers, including the peanut butter. While it is great with milk or yogurt, I have found myself addictively snacking on it daily since discovering it can double as a trail mix. If you’re going to eat it like this, the suggested addition of chocolate chips is amazing.

Peanut Butter and Quinoa Granola
Makes about 4 cups (1 L)
Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. Photos by Colin Erricson. Reprinted with permission. All rights reserved.

2 C. (200 g) large-flake (old-fashioned) rolled oats, certified GF, if needed
3⁄4 C. (130 g) quinoa, rinsed
3⁄4 C. (90 g) lightly salted roasted peanuts, coarsely chopped
1⁄2 t. (1 g) fine sea salt
1⁄2 t. (1 g) ground cinnamon
1⁄4 C. (50 g) natural cane sugar or packed light brown sugar
1⁄4 C. (60 ml) liquid honey or brown rice syrup
1⁄2 C. (128 g) unsweetened natural peanut butter
1⁄3 C. (80 ml) vegetable oil
1 t. (5 ml) vanilla extract, GF, if needed
2⁄3 C. dried cranberries

Preheat oven to 325F/165C/gas mark 3.

Prep a large rimmed baking sheet by lining it with parchment paper.

In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon.

In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil, and vanilla until blended.

Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.

Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.

Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.

Tip: Any unsweetened natural nut or seed butter (such as cashew, almond, sunflower seed or tahini) may be used in place of the peanut butter.

This week’s question:
Have you ever eaten quinoa? What’s your favorite way to prepare it?

Sweepstakes Official Rules:
By leaving a comment below you are agreeing to the Official Rules, outlined here. SWEEPSTAKES IS NOW CLOSED.

  • NO PURCHASE NECESSARY
  • Only U.S. and Canadian residents over the age of 18 are eligible to enter.
  • Duration: Friday November 2 through Thursday November 8, 2012 at 5 PM Pacific Standard Time. SWEEPSTAKES IS NOW CLOSED.
  • Leave a comment answering the question to enter: Have you ever eaten quinoa? What’s your favorite way to prepare it?. You can receive up to 4 additional entries by doing the following and leaving one comment for each additional item.

1) If you already follow me: Tweet about the sweepstakes. You can tweet up to 4 times on different days for 4 additional entries. (Leave a comment each time.)

For new followers/subscribers only:
2) Follow Recipe Renovator on Facebook
3) Follow Recipe Renovator on Twitter
4) Subscribe to my newsletter on the right sidebar

  • Cookbook is gluten-free but not vegan. Many recipes are vegetarian and some are vegan. KIND snacks and granolas do contain a small amount of processed sugars, and are gluten-free and vegan.
  • The number of eligible entries received determines the odds of winning.
  • Winners will be selected by random number generator within one day of the sweepstakes closing. Winners have 48 hours to respond to their notification email to claim their prize. If they do not respond, another winner will be chosen by random number generator. All prizes will be awarded.
  • We are not liable for technical failures or typographical errors, or resolving identity disputes related to the winner.
  • We will obtain winners’ name and mailing addresses in the notification email. Once prize(s) have been mailed we will maintain that information for up to one year but will not use it for any other purpose.
  • This sweepstakes is sponsored by Robert Rose Publishing, KIND Snacks, and Recipe Renovator, P.O. Box 34054, San Diego, CA 92163-4054. (619) 365-5065.
    VOID WHERE PROHIBITED BY LAW.
  • Prize descriptions (2 packages): (U.S. and Canadian readers only) One softcover copy of 500 Best Quinoa Recipes PLUS one KIND cube containing 2 KIND Healthy Grains pouches (1 pouch of Maple Walnut Clusters with Chia and Quinoa and 1 pouch of Peanut Butter Clusters), plus 8 KIND Fruit & Nut bars (2 Almond & Coconut, 2 Fruit & Nut Delight, 2 Cranberry Almond + Antioxidants, and 2 Peanut Butter Dark Chocolate + Protein), retail value of each package is $70.90.

Required FTC disclosure: The KIND snacks assortment was sent to me by KIND snacks, and Robert Rose Publishing provided me one review copy which I am giving away. I was not paid to write this post.

Here is the book if you want to check it out in more detail:

Comments

  1. MarigoldKimball says

    I do use quinoa as a GF substitute for spaghetti, and am going to try the Granola recipe!

  2. Billie Jean says

    Yes I have! And absolutely love it! I enjoy it sweet or savory; with cinnamon and almond milk or steamed kale and roasted peppers.

  3. ml says

    I love quinoa with caramelized onions, rosemary, toasted almonds, dried cherries, and a splash of balsamic. Delish!

  4. Rachel says

    I have eaten Quinoa and I love correcting people when I hear them pronounce it wrong 😉 Everytime I make it I wonder why I don’t make it all of the time because it is so dang good. I made it recently to eat with sweet potatoes and avocados and black beans….my recipe had me toast it in a bit of olive oil before cooking it. By toasting it an amazing nutty flavor was brought out that was to die for!

  5. Deneen says

    I tweeted! Haven’t tried quinoa yet, but would love to. My daughter says it’s her new favorite food! She’s bringing some for Thanksgiving.

  6. says

    not a twitter convert, but receive your emails and keep an eye on your site…

    lately, i’ve been sprouting quinoa and either sprinkling it raw on salads (nice protein crunch!) or steaming it lightly for hot meals. i’d like to play more with toasting it and using it in granola, homemade bars, etc — or grinding it down and using the flour! so many options!

  7. says

    LOVE Quinoa!! My favorite way to prepare it is to season is to season it with salt and red pepper flakes, then toss it with parsley, feta cheese, pistachios, and stuff it into a baked acorn squash. YUMMY!!

  8. says

    While I’m partial to rice or farro, I do enjoy quinoa from time to time for a nice and fluffy change. My go-to is usually a big bowl of it with chickpeas, veggies, spices and Earth Balance. So easy, delicious and healthy! I would love to try KIND bars as well. I’ve never ventured into that brand…

  9. Robyn says

    I haven’t tried them, but I would like too! This looks like an amazing cookbook. Great review! My new favorite cookbook is called, “Holly Clegg’s TERRIFIC KITCHEN 101: Secrets to Cooking Confidence.” This a how to book on cooking, which includes tools, tips and recipes for anyone who wants to learn how to improve their cooking.

  10. Deb E. says

    I’ve only tried samples and have an unopened package to cook up, but haven’t taken the leap yet. I’m a plain Jane and usually just eat things plain, so I need to get some recipes going to encourage me to eat more quinoa!

  11. Vik says

    I eat quinoa nearly every day. We make a big pot of steel cut oatmeal and then eat it for breakfast all week. A few years ago we started substituting quinoa for half of the oats. So, half oats, half quinoa. (To think there are 500 other recipes! :-) Have never tried the KIND products though!

  12. Barb Haley says

    I love Quinoa I make a creamy Quinoa for breakfest and also a Quinoa salad with tomatoes and cucumbers sooo yummy

  13. Laura Jones says

    I LOVE Quinoa! My 8 month old baby does too! One of my favourite ways to prepare it is also hers. I make a very mild chicken curry and serve it over quinoa for my husband and I. |
    Then take out a small amount of the chicken, blend it with some steamed apple and squash and mix in some quinoa and serve it to may daughter. She loves the flavour and texture.

  14. JenB says

    I follow you on FB. Thanks for this giveaway opportunity. Would love to add this cookbook to my collection. Also love Kind bars!!

  15. Jeffrey says

    I’ve tried quinoa and really like it, unfortunately I am the only one in my house that does, but then again…more for me! I’ve used it in veggie wraps, turkey meatballs, the flour in banana nut bread and have made quinoa cakes (probably me favorite way to eat it). I usually add some dark greens like spinach or Kale with random vegetables.