- Ingredients: 9
- Serves: 2
Almond-cranberry quinoa cookies with ingredient info: white whole wheat flour and quinoa can be found at better supermarkets and at natural foods stores..
- Ingredient info: White whole wheat flour and quinoa can be found at better supermarkets and at natural foods stores.
- 1/2 head of a 1-pound cauliflower, cored, cut into florets
- 1/2 head of a 6-ounce radicchio, cored, quartered lengthwise
- 6 inner celery stalks with leaves
- 1/4 cup thinly sliced chives
- 1/4 cup flat-leaf parsley leaves
- 1 lemon
- Ingredient info: Walnut oil is available at some supermarkets, natural and specialty foods stores, and at latourangelle.com.
Tomatoes and couscous:
- Ingredient info: Za’atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, is available at specialty foods stores, Middle Eastern markets, and igourmet.com.
- Step 1 Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
- Step 2 Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes.
- Step 3 Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time.
- Step 4 Stir in quinoa, oats, cranberries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1″ apart.
For this step you will need
|Calories 204||Carbohydrates 32 g (11%)|
|Fat 7 g (11%)||Protein 5 g (11%)|
|Saturated Fat 3 g (14%)||Sodium 140 mg (6%)|
|Polyunsaturated Fat 1 g||Fiber 3 g (13%)|
|Monounsaturated Fat 2 g||Cholesterol 26 mg (9%)|