Happy Quin-oh-uh Day
We thought the holidays were over. No, no, no! Every damn day is a holiday. For example, January 16th is National Quinoa Day.
We like quinoa. It’s yummy—if prepared correctly.
Ancient Harvest is one of the leading U.S. quinoa brands. And God bless ‘em, they want to educate us on all-things quinoa. They asked the questions. Crack Wise answered them.
Where is quinoa from? Kenya.
How is it grown? Carefully.
Why do quinoa seeds have that bitter saponin coating? To protect them from the White Walkers.
When and how did quinoa arrive in the U.S.? On Delta Flight 586.
What’s the ultimate quinoa comfort food from its country of origin? Goat and quinoa quesadillas.
Quinoa sounds like a sex position.
WTH is it spelled this way and pronounced keen-wah?
Whatevs. Here’s a quinoa recipe to celebrate the day.
½ cup Ancient Harvest Quinoa Flour
½ cup Ancient Harvest Quinoa Flakes
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tbsp honey or agave nectar
2 very ripe bananas
Optional: ½ cup chopped walnuts or chocolate chips
Preheat oven to 400 degrees. Mix all dry ingredients in a medium mixing bowl. In separate medium bowl, mix together bananas, eggs and honey, add to dry ingredients. Unlike muffins with wheat flour, do not worry about over-mixing the wet and dry ingredients. If using walnuts or chocolate chips, stir in. Pour batter halfway up each muffin cup in a greased muffin tin. Bake 20-25 minutes, or until a toothpick comes out clean.
For banana bread, pour batter into a greased loaf pan and bake approximately 40 minutes, or until a toothpick comes out clean. For waffle batter, add 3 tablespoons vegetable oil or melted virgin coconut oil and ½ cup mile or until desired consistency.
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