You may have read about quinoa in recent health magazines or heard people talk about its health benefits. If you still have not jumped on the quinoa bandwagon, now is the time.
This ancient grain actually stands up to the health benefits that people have been boasting about. Not only is quinoa high in protein but it is also a complete protein, meaning that it includes all 9 essential amino acids. It is especially high in lysine, which is essential for muscle growth and repair – thus making it a great post workout meal after all of your hard work!
- 3/4 cup whole wheat quinoa
- 1 1/2 cups old
- fashioned rolled oats
- 2 scoops ISOFLEX Vanilla protein powder
- 1/2 cup shelled raw sunflower seeds
- 1/2 cup shelled raw pistachios, chopped
- 1 cup dried apricots, thinly sliced
- 1/4 cup splenda
- 1/2 teaspoon coarse salt
- 1/4 cup honey
- 2 tablespoons flax oil
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs plus 1 large egg white, lightly beaten
- Vegetable-oil cooking spray
- Preheat oven to 350° degrees.
- Rinse quinoa and drain.
- Bring 1 1/2 cups water to a boil in a saucepan and add quinoa and reduce heat to let simmer until liquid is absorbed. Transfer to a rimmed baking sheet. Bake, fluffing with a fork occasionally, until pale golden – approximately 30 mins and let cool.
- Spread oats on baking sheet; bake until lightly browned, about 15 minutes. Add oats to quinoa. Spread seeds on baking sheet; bake until lightly toasted, about 7 minutes. Add to quinoa mixture; let cool. Reduce oven temperature to 300°degrees.
- Toss nuts, apricots, splenda, protein powder, and salt with quinoa mixture. Beat honey, oil, and vanilla into eggs; stir into quinoa mixture.
- Line a baking sheet with parchment; lightly coat with cooking spray. Spoon 1/4 cup batter onto sheet for each cluster and flatten to 1/4 inch thick. Bake about 25 minutes. Let cool on a wire rack.
Nutrition per cookie (makes 20)
Protein: 8 g (32 cal)
Fat: 5 g (45 cal)
CHO: 21 g (84)