If you are a health nut, than you already know the wonder of this amazing grain. It is packed with protein and an extremely versatile ingredient that can be used in place of rice, added to a salad, or even used in desserts. One of the best pieces of advice I can give anyone trying to live a healthy lifestyle is to ditch things like rice and pasta and replace them with quinoa. Cous Cous, the food so nice they named it twice, has nothing on this nutrient packed grain. One cup has close to 5g of fiber and 8g of protein and that dynamic duo it leaves you feeling more satisfied and full after a meal.

The trick to quinoa when you are making it is to wash it very thoroughly. If you are lazy about rinsing it you will get a soapy film left in your mouth and you will be deterred from making it again- WASH THOROUGHLY.

When I make it I follow the directions on the bag for cooking and then usually season it with some Italian Seasoning, salt, and basil. It is simple that way and I can use it for so many things by adding something more like feta and tomato for a little snack, or adding it to a salad to bulk a meal up. I also love that it can be used in baking and here is my personal favorite quinoa cookie recipe that my family loves.

Ingredients

• 1 1/2 cups organic whole wheat flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup organic unsalted butter, room temperature
• 1/4 cup of organic plain greek yogurt
• 1/4 cup organic sugar
• 1/4 cup (packed) organic light brown sugar
• 1/4 cup organic honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 teaspoon organic cinnamon
• 1 cup cooked organic quinoa, cooled
• 1 cup organic old-fashioned oats
• 1/2 cup organic dried cranberries
• 1/2 cup organic white chocolate chips
• 1/2 cup organic slivered unsalted almonds

Preheat oven to 375°F and then line a couple baking sheets with parchment paper.

In a medium bowl,whisk all dry ingredients together, flour, salt, baking powder, cinnamon, and baking soda. Using an electric mixer to beat, butter, yogurt, both sugars, and honey in a large bowl until light and fluffy. Then, add eggs and extracts and beat until pale and fluffy. Finally, beat in flour mixture, a little bit at a time. Stir in quinoa, oats, cranberries, white chocolate chips, and almonds.

Spoon dough onto cooking sheet leaving space for them to fall and not touch.

Bake cookies until golden, 12–15 minutes and enjoy:)