Sans Meal Plan: Pumpkin chocolate chip quinoa pancakes

I know what you’re thinking: There is no way on earth that quinoa can make its way into a pancake. When I saw the recipe for quinoa pancakes, I was genuinely confused — don’t get me wrong, I’m always down to try some weird substitute, but this seemed too weird.

After finding a recipe that looked sufficiently easy for quinoa pancakes, courtesy of The Fitnessista (same), I got to work.

Recipe for four quinoa pancakes: 

  • 1 1/2 cups cooked quinoa
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 teaspoon honey
  • Pinch of sea salt

To make the pancakes pumpkin chocolate chip flavored, add pumpkin pie spice and chocolate chips to the recipe.

First, you’ll have to measure out the 1 1/2 cups of cooked quinoa. I used a blend of red and white that I had leftover in the fridge, but anything should work.

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Sans Meal Plan: Sweet Potato Quinoa Burgers

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We’re off meal plan, and when it’s gross and cold out (I’m sorry, what exactly was coming from the sky this past week?) we can’t help but hole up in our apartments and take to the kitchen. Cold weather is the perfect excuse to eat some hearty root vegetables, and our favorite is the sweet potato. There are several ways that you can transform sweet potatoes into the perfect, satisfying meal—we opted for this delicious Sweet Potato Quinoa Burger recipe.

Sweet Potato Quinoa Burgers with Crunchy Guacamole (Serves 3):
(adapted from Made to Create)

What you’ll need:

Burger Ingredients

  •  1/3 cup quinoa
  • 2/3 cup filtered water
  • 1 cup cooked sweet potato (about 2 medium potatoes)
  • 3/4 cup white kidney beans
  • 1/2 teaspoon sea salt
  • 1/4 – 1/2 teaspoon chipotle or chili powder
  • 1/4 teaspoon garlic power (or 2 cloves minced fresh garlic)
  • 1/2 cup panko crumbs 
  • Olive oil for cooking

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Blog Cooks Things: Quinoa edition

We are Brown students. Brown students love to eat. In order to eat, we need to cook things. Enter Blog Cooks Things, a new series in which we share the yummy things we cook with you.

One cold October night, three bloggers got together to cook up every Brown student’s favorite grain: quinoa. The best thing about quinoa: it’s versatility. The worst thing about quinoa: deciding which version to make. We considered several recipes in our quest to create the best batch ever (!), and our cooking crew decided on “toasted quinoa with mushrooms and Asian flavors.” With an abundance of scallions, mushrooms, and broth, not only was this batch of quinoa easy to make, but it was also delicious. Like, the best we’d ever had.

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