5
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Ingredients
3/4 cup quinoa
1 1/2 cups water
4 dates, pitted
1 1/2 cups unsweetened soy, hemp or almond milk
1 teaspoon alcohol-free vanilla extract
1 (10 ounce) package frozen mango or 2 fresh mangoes, peeled and diced
2 tablespoons chopped raw almonds or macadamia nuts
2 tablespoons unhulled sesame seeds
1 cup packed chopped kale
1 cup packed chopped spinach
1/4 cup dried currants
3 tablespoons unsweetened shredded coconut
Instructions:
Preheat oven to 350 degrees F. Rinse quinoa and drain in a fine-mesh sieve.
In a large saucepan, bring quinoa and water to a boil. Reduce heat and simmer, uncovered, until grains are translucent and the mixture is the consistency of a thick porridge, about 20 minutes.
In a high-powered blender, blend dates, non-dairy milk, vanilla, cinnamon, half the mangoes and Passion Fruit vinegar.
In a large bowl, combine cooked quinoa, blended date mixture, nuts, seeds, kale, spinach, the remaining diced mango and the currants. Pour into a lightly-oiled baking pan, sprinkle with coconut and bake for 30-40 minutes.
Best made a day ahead and refrigerated.
Note: A 9x9 inch pan works well for 5 servings.
My Notes:
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Per Serving:
Calories 319
Protein 9 g
Carbohydrates 55 g
Sugars 30 g
Total Fat 9 g
Saturated Fat 2.9 g
Cholesterol 0 mg
Sodium 56 mg
Fiber 6.9 g
Beta-Carotene 2441 ug
Vitamin C 67 mg
Calcium 120 mg
Iron 3.3 mg
Folate 139 ug
Magnesium 116 mg
Potassium 696 mg
Zinc 1.5 mg
Selenium 8.9 ug