Author Camilla Saulsbury shares these simple, tasty recipes that incorporate healthy quinoa into everyday meals.

PB&Q Breakfast Cookies


  • 1 cup (250 mL) quick-cooking rolled oats (certified GF, if needed) or quinoa flakes
  • 1/2 (125 mL) cup quinoa flour
  • 1/4 cup (60 mL)  instant skim milk powder or soy milk powder
  • 2 teaspoons (10 mL) ground cinnamon
  • 1/4teaspoon (1 mL) baking soda
  • 1/4teaspoon  (1 mL) fine sea salt
  • 1 large egg, lightly beaten
  • 1/2 cup (125 mL) mashed ripe banana
  • 1/2cup (125 mL) unsweetened natural peanut butter
  • 1/2 cup (125 mL) liquid honey, pure maple syrup or brown rice syrup
  • 1 teaspoon (5 mL) vanilla  extract (GF, if needed)
  • 3/4 cup (175 mL)  dried blueberries or cranberries


Preheat oven to 350 F (180 C) and line baking sheets with parchment paper.

In a large bowl, whisk together oats, quinoa flour, milk powder, cinnamon, baking soda and salt. Stir in egg, banana, peanut butter, honey and vanilla until just blended. Gently fold in blueberries.

Drop batter by two tablespoons (30 mL) onto prepared baking sheets, spacing cookies 2 inches (5 cm) apart. With a metal spatula, flatten each mound to half - inch (1 cm) thickness.

Bake one sheet at a time in preheated oven for 12 to 15 minutes or until just set at the center. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Makes 30 cookies

Sunflower Seed and Quinoa Burgers


  • 1/2 cups (275 mL)  cooked quinoa, cooled
  • 3 cloves garlic, coarsely chopped
  • 1 cup (250 mL) rinsed drained canned red kidney beans
  • 3/4 cup (175 mL) lightly salted roasted sunflower seeds
  • 1/2 cup (125 mL) packed fresh cilantro leaves
  • 2 teaspoons (10 mL) ground cumin
  • 3/4teaspoon (3 mL) hot smoked paprika or chipotle chile powder
  • 1/2 teaspoon (2 mL) fine sea salt
  • 2 teaspoons (10 mL) olive oil
  • 4 hamburger buns (GF, if needed), split and toasted
  • 4 large tomato slices
  • 2 cups (500 mL) packed arugula or baby spinach
  • 1/3 cup (75 mL) plain Greek yogurt

In food processor, combine quinoa, garlic, beans, sunflower seeds, cilantro, cumin, paprika and salt. Pulse the mixture until blended but still chunky. Form into four, three-quarter-inch (2 cm) thick patties.

In a large skillet, heat oil over medium heat. Add patties and cook for 4 minutes. Turn patties over and cook for 3 – 5 minutes or until crispy on the outside and hot in the center

Transfer patties to toasted buns. Top with tomato, spinach and dollops of yogurt

Makes 4 servings.

Greek Quinoa with Shrimp, Tomatoes and Mint


  • 1 cup (250 mL) black, white or red quinoa, rinsed
  • 2 cups (500 mL) ready-to-use reduced-sodium vegetable or chicken broth (GF, if needed)
  • 2 teaspoons (10 mL) olive oil
  • 8 oz (250 g) medium shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 2 cups (500 mL) chopped tomatoes
  • 1/4  cup (60 mL)  pitted brine- cured black olives (such as kalamata), chopped
  • 2 Tbsp (30 mL) drained capers
  • 1/2 cup (125 mL) packed fresh mint leaves, thinly sliced
  • 1/4 (60 mL) cup crumbled feta cheese


In a medium saucepan, combine quinoa and broth. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 – 15 minutes. Let stand, covered, for 5 minutes. Fluff with a fork

In a large, deep skillet, heat oil over medium-high heat. Add shrimp and garlic; cook, stirring, for 30 seconds. Add tomatoes, reduce heat and simmer, stirring occasionally, for 3 minutes or until thickened. Stir in quinoa, olives, and capers; cook, stirring, for one minute or until shrimp are pink, firm and opaque. Season to taste with salt and pepper. Serve sprinkled with mint and cheese.

Pumpkin Pie


  • 2 Tbsp (30 mL) quinoa flour
  • 2 1/2 teaspoons (12 mL) pumpkin pie spice
  • 1/4 teaspoon (1 mL) fine sea salt
  • 3 large eggs
  • 1 can (15 oz/425 mL) pumpkin puree (not pie filling)
  • 3/4 cup (175 mL) pure maple syrup or liquid honey
  • 1/2 cup (125 mL) milk or plain non-dairy milk (such as soy, almond, rice or hemp)
  • 1/3 cup (75 mL) plain Greek yogurt
  • 1 parbaked quinoa pie crust


Preheat oven to 350 F (180 C.)

In a large bowl, whisk together quinoa flour, pumpkin pie spice, salt, eggs, pumpkin, maple syrup, milk and yogurt until well blended. Spread filling in prepared crust.

Bake in a preheated oven for 55 - 60 minutes, or until the centre is set. Let cool completely on a wire rack.

Quinoa Gingerbread


  • 8-inch (20 cm) square metal baking pan, sprayed with non-stick cooking spray
  • 1 1/4(300 mL) quinoa flour
  • 1 teaspoon (5 mL) ground cinnamon
  • 1/2 teaspoon (2 mL) baking soda
  • 1/8 teaspoon (.5 mL) fine sea salt
  • 1/8 teaspoon (.5 mL) ground cloves
  • 1/3 cup (75 mL) natural cane sugar or packed dark brown sugar
  • 2 Tbsp (30 mL) grated gingerroot
  • 1 large egg, at room temperature
  • 1/2 cup (125 mL) buttermilk
  • 1/2 cup (125 mL) dark (cooking) molasses
  • 1/3 cup  (75 mL) vegetable oil
  • 1 Tbsp (15 mL) natural cane confectioners’ icing sugar (optional)


Preheat oven to 350 F (180 C).

In a large bowl, whisk together quinoa flour, cinnamon, baking soda, salt and cloves. Add sugar, ginger, egg, buttermilk, molasses and oil to flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on medium speed for 1 minute.

Spread batter evenly in prepared pan.

Bake in preheated oven for 25 – 30 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs attached. Let cool in pan on a wire rack for 10 minutes, then invert the cake onto a rack to cool completely. If desired, sprinkle confectioners’ sugar over the top of the cooled cake.

Makes 10 servings