Tropical Grain Free Quinoa Bars Recipes

TROPICAL GRAIN-FREE QUINOA BARS

Steps:

• *Soak 1 cup dry quinoa overnight in water and either rinse and cook right away or set to sprout for 2-4 days. To cook: Mix with 2 cups milk or 1 can coconut milk. Bring to a boil, stir, and lower to simmer, covered, for 30 minutes (no stirring). This will make enough for two 9×13 pans of bars or you can eat the cooked quinoa on top of yogurt with blueberries, cinnamon, and maple syrup. You can also freeze extras for future batches. If you only want enough for one recipe, use ¼ c. quinoa and ½ c. milk.
• Once quinoa is cooked and ready, simply mix all the ingredients together with a spoon or a mixer, then spread in a greased 8×8-inch glass baking pan.
• The batter/dough will be rather moist; don't worry.
• Bake at 350F for 25-30 minutes until firm to the touch in the center and browning on the edges.
• Cool completely in the pan, then cut into 16 2×2-inch squares.
• Store in the refrigerator for up to a week.

TROPICAL QUINOA SALAD

Steps:

• In 2-quart saucepan, heat quinoa and water to boiling; reduce heat to low. Cover; cook 10 to 15 minutes or until water is absorbed.
• Meanwhile, in large bowl, mix remaining ingredients except coconut and lettuce. Stir in quinoa. Cover; refrigerate at least 1 hour or until serving time.
• Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool.
• To serve, spoon 1/2 cup salad onto each lettuce leaf; sprinkle with toasted coconut.