Recipe - White Chocolate Peanut Butter Quinoa Drops
I’ve been trying to get down with quinoa for about 4 years now and I just never was able to make it at home in a way I liked. Between the total lack of flavor and it being a bit watery, it always fell flat. Well there’s nothing like dietary peer pressure to keep you going! A friend of mine has quinoa at least 3 times a week and raves about it constantly so I’ve had an eye open for a really good recipe to try.
Enter Gwyneth Paltrow’s cookbook “It’s All Good.” I’m not really sure how I feel about her but I am a Goop follower. Love her or hate her I’d say the info she brings up and suggests is worth a look. I feel it only takes some self awareness and common sense to know what parts of Goop to leave on the shelf. That being said, I have always found her cookbooks and recipes to be legit as far as taste, and easy to execute. So when I found her cookbook on sale, I grabbed it without hesitation. And am I glad I did because it included one sentence that changed my life in regards to quinoa. “Place a dry towel between the pot and the lid and let the quinoa sit for at least 5 minutes.” That’s it! It’s that simple! And my quinoa is perfect! So perfect in fact I challenged my friend to creating new recipes using this chameleon grain.
This is my first creation, Quinoa Drops. They’re perfect marble sized and refrigerated. I now keep a bowl of them in the fridge. I made these with Peanut Butter & Co’s White Chocolatey Wonderful but any nut butter will do. Though I don’t know how many, these must be packed with protein and antioxidants. Even a yes for you Keto krazies out there!
The other thing that makes them amazing is it’s a recipe with just a little of this and a little of that. No measuring required!
Ingredients
About 2 cups of quinoa
About 1 1/2 cups of nut butter
About 1/4 cup of dark chocolate chips
About 1 teaspoon of Himalayan pink sea salt or favorite sea salt
Assemble
Put quinoa in a bowl and mix with the chocolate chips and salt.
Make a well in the middle of the mix. Add the nut butter in the well. With a spoon turn and pat the quinoa, slowly mixing with the nut butter. You want the quinoa to stick as well as possible without all the nut butter showing through.
Once it’s mixed well refrigerate for about 20 minutes. Once chilled, use a spoon to pick up about a teaspoon of the mixture and roll into a ball using your clean hands.
Place on a piece of parchment or on a plate and chill once again. Keep refrigerated and eat when ready.
Can also be frozen.
Makes approximately 12 drops.
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