Recipe for July 2007
Quinoa is a super nutritious food. It's not only packed with fiber, calcium, iron, magnesium and phosphorous, it is a complete protein. That means it contains all of the essential amino acids humans need. And quinoa is gluten-free, making it an ideal food for people with food allergies.
In Ecuador, quinoa is already adapted for cultivation at altitudes from 2,300 to 3,500 m, too high for maize yields to be commercially viable (upper limits for maize for subsistence, not commercial, cultivation being 2,800 to 3,000 m; yields of wheat and barley also decline notably above 3,000 m). Quinoa should therefore be viewed as a versatile cash crop which would extend the range of commercially arable hecterage in Ecuador.
|
Savory Quinoa Cheese Cookies
Ingredients
- 6 tablespoons butter
- 2 tablespoons Neufchatel cheese (or low fat cream cheese)
- 1-1/2 cups cheddar cheese
- 1 cup all-purpose flour
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1/2 teaspoon salt (such as Maldon)
Method
- Using an electric mixer, cream butter, Neufchatel cheese and cheddar cheese together. Sift together remaining ingredients. Add to butter-cheese mixture, beating with an electric mixer until a soft dough forms. If dough is too crumbly, add water, 1 tsp. at a time, until dough comes together
- Turn dough out onto a clean surface and form into a log shape. Wrap in plastic wrap. Freeze 15-20 minutes
- Preheat oven to 375 degrees. Unwrap the dough. Slice into 1/2-inch thick rounds. Place on ungreased cookie sheets. Bake 10-12 minutes, until cookies are lightly browned on the bottom. Cool completely on a cooling rack
- Makes approximately 30 cookies
Note: Per serving (2 cookies): 152 calories, 9 g fat, 27 mg cholesterol, 12 g carbohydrate, 5 g protein, 7% Vitamin A, 0% Vitamin C, 12% calcium, 3% iron
Next recipe in August 2007.
Participate! Send us your favourite recipes!
|
