Quinoa Egg Bake

Serves 10

1 1/2  cups uncooked quinoa rinsed
16 eggs
2 cans evaporated milk (or 2 1/2 cups milk)
2 Tbsp chopped fresh garlic
3 tsp chopped fresh thyme
1 tsp salt
1 tsp pepper
4 cups baby spinach packed, roughly chopped

2 cups finely shredded Romano Parmesan cheese

Preheat oven 350. Butter a large deep dish.  (If halving this recipe use an 8x8 metal or glass baking dish)  Add eggs into a large bowl and whisk.  Add all other ingredients BUT NOT the cheese into a large bowl and stir well.  Pour mixture into dish and jiggle slightly to settle the quinoa.  Cover tightly with foil.  Bake 45 min.  Remove foil and sprinkle all the cheese evenly over top.  Return to oven and  bake 15 min longer until lightly golden on top.  Cool about 5 min. 

Peanut Butter Cookies with Quinoa

2 cups cooked/cooled quinoa
3/4 cup peanut butter
1/4 cup pure maple syrup
1/4 tsp sea salt
3/4 cup rolled oats
3/4 cup unsweetened shredded coconut
1/2 cup mini chocolate chips

Preheat 350

Combine quinoa, peanut butter, syrup, salt and oats.  Blend with electric mixer.  Stir in coconut and chocolate chips. 

On paper lined cookie sheet scoop out 2 TBSP sized balls or use Pampered Chef medium scoop and press down slightly.  Bake 15-20 min.  Cool and store in refrigerator.

Honey Oatmeal NO-BAKE chocolate peanut butter cookies

1/2 cup organic honey
1/4 cup organic extra virgin coconut oil
4 TBSP Ghirardelli natural unsweetened cocoa powder
3/4 cup organic natural peanut butter, creamy or chunky
1 tsp vanilla
3/4 cup shredded unsweetened coconut
3/4 cup cooked quinoa
1/2 cup oatmeal

Bring honey, coconut oil and cocoa to a boil on medium heat.  Turn down heat and simmer for 3 minutes.  Remove from heat and stir in peanut butter, coconut, quinoa, oatmeal and vanilla.  Scoop out desired size (I used Pampered Chef small scoop) onto a cookie sheet covered in waxed paper.  Refrigerate until set.  Store in zip lock bags or air tight container in the refrigerator or freezer. 

Makes approximately 32 cookies using the small scoop.