Quinoa Granola Bars with Dried Fruit & Chocolate

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Well, oopsie. It’s almost been a month since I blogged. What can I say? Summer really took over. Now, it’s coming to a close. My boys go back to school next week ( ­čśŽ ). I’ve so enjoyed my extra time with them, where the days started and ended later, we ate our weight in ice cream, and we did what we wanted. Times are a-changin’! It’s back to the grind. It’s going to be a rude awakening next week, when I’ll be forced to wake them up. I’ll cross that bridge when I come to it. That “my baby is now going to Kindergarten” bridge will also have to be dealt with. I’m not emotionally prepared to deal with that at this time.

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Moving on to what makes me comfortable – food. ­čśÇ

I found a recipe for Quinoa Granola Bars and tweaked them a little.

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These were so good! The oats made them chewy and the quinoa made them crunchy. The dried fruit made them subtly sweet and the chocolate coating just made them. Chocolate coating makes almost everything. Ask anybody.

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You can leave the chocolate coating off, if needed. I can barely come up with a situation where a chocolate coating would not be needed. But, know that option exists.

Quinoa Granola Bars with Dried Fruit & Chocolate

Recipe adapted from: Superhealthykids.com

1 C uncooked quinoa

1 C oats

1/2 C coconut

1 1/2 C combination of nuts and dried fruit (I used a 1/2 each of cranberries, golden raisins, and sliced almonds)

1/4 t salt

1/2 C peanut butter

3/4 C honey

1 T  oil (I used coconut)

3 T brown sugar

1 t vanilla extract

1/2 C chocolate chips

1 t oil (I used coconut)

Preheat the oven to 350F. Grease a 9X13 inch baking dish. ┬áSpread the oats and quinoa on a cookie sheet and toast in preheated oven for 8 minutes. Pour the quinoa and oats mixture into a large bowl and add coconut, nuts, and dried fruit. Mix together. In a medium saucepan, combine salt, peanut butter, honey, oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat. Add the vanilla extract and mix. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down into pan. Bake for about 15 – 18 minutes.

To make the chocolate, mix the chocolate chips and oil together in a bowl. Microwave at 30 second intervals, stirring until melted. Spread over the top of the bars and let them cool/dry.

Cut and serve.

These are a teeny bit crumbly, but are delicious for snacks (after school, maybe? mid-morning? you decide). You could also individually wrap the slices and freeze and pop into a lunchbox.

Enjoy!

Kristin

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Honey Garlic Chicken & Quinoa Fried “Rice”

You know what I love? British stuff. You probably already know that. I love how British people say “take away” instead of “take out”. I also love “take away”, as in the food that has been taken away (to my house). I made a fun Chinese Take Away for dinner tonight – Honey Garlic Chicken & Quinoa Fried “Rice”.

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Juicy, tender chicken, glazed with a sweet and tangy garlic sauce, and Asian spiced quinoa, filled with vegetables, scrambled egg, and black sesame seeds.

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It was so good and so easy!

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Honey Garlic Chicken & Quinoa Fried “Rice”

Serves 4 adults (or 2 adults, 2 kids, and leftovers)

For Chicken

3 large boneless/skinless chicken breasts

4 T tamari sauce (or soy sauce)

2 T Worcestershire sauce

1-2 fresh garlic cloves

1 t sesame oil

2 T vinegar (I used a mixture of rice wine and apple cider)

1 squirt lemon juice

2-3 T honey

1 shake of 5 spice powder

1 shake of wasabi powder

Preheat oven to 350F.

In a bowl, mix all of the ingredients, except for chicken, together. Set aside. Sear your chicken in olive oil for about 3 minutes on each side. Place on a pan in your preheated oven. Bake for about 20 minutes or until juices run clear.

Once the chicken is done baking and has rested for about 5-10 minutes, slice. Pour your sauce mixture into your pan, over medium heat. Allow it to come to a slow boil (it will reduce). Add your sliced chicken.

For Quinoa

2 1/2 C water

1 1/4 C quinoa

2 carrots, sliced

1 small onion, chopped

1/2 C frozen corn

1/2 C frozen peas

1 egg, beaten

S&P

sesame seeds (optional)

Cook your quinoa, as directed. While it is boiling, saute your carrots and onions. Add your peas and corn. Remove from heat. Scramble your egg. Add the vegetable mix and egg to the cooked quinoa, mix together, and turn your heat up. Add a swirl of olive oil and let your quinoa get brown. Sprinkle with sesame seeds.

SERVE, EAT.

It’s so good! Try it (worth all the dishes)!!

Kristin