Kate hasn’t really talked about it much, but very recently she underwent extensive food allergy testing. Long story short, she is allergic to many, many foods. It’s unfortunate that such a foodie is allergic to the foods she loves, but when one door closes another opens. Her limited food profile has caused both of us to go outside our comfort zone and try new things.
I’m always on the lookout for allergy friendly food options for her, and often trying new recipes to gift to her. This week, one of the recipes called for quinoa flour.
Quinoa is pronounced KEENwah (in Canada, anyways!) and is quite hard to classify. Some call it a grain, some call it a seed, some even call it a superfood. What is known about quinoa is that it’s high in protein, and completely gluten free! Quinoa seeds are generally cooked in the same way as rice, so they are extremely easy to make. Scientists refer to quinoa as a pseudo cereal because while we generally consume it in the same way as traditional grains, and it’s easily turned into flour, it actually belongs to the same family as spinach, beets and swiss chard.
If you’ve never tried quinoa, there’s no time like the present!
How to Make Quinoa Flour
- 2 cups quinoa
- Heat the quinoa over medium heat in a large skillet until it "pops" and becomes fragrant, stirring frequently. It should take 1-2 minutes.
- Remove from heat and cool on a length of parchment paper.
- Once completely cooled, dump quinoa into container of a high speed blender, like the Vitamix, and process on high until a fine powder forms.
- Store in an airtight container in the pantry!