I have talked about Quinoa before on my recipe blog and how good it is for you. Did you know that Quinoa can also provide small amounts of the omega-3 fatty acid, alpha-linolenic acid (ALA)? Recent studies are providing us with a greatly expanded list of anti-inflammatory phytonutrients in quinoa. This unique combination of anti-inflammatory compounds in quinoa may be the key to understanding preliminary animal studies that show decreased risk of inflammation-related problems (including obesity) when animals are fed quinoa on a daily basis. I found this chart interesting. Here are the nutrients breakdown in uncooked Quinoa in 0.25 cups. For more Quinoa benefits – check out this link http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice
⅓ cup quinoa flakes
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt, more to taste
2 or 3 very ripe bananas, peeled
2 large eggs
2 tablespoons honey or pure maple syrup
(add some walnuts if you would like- makes it even better!)Directions:
1. Preheat oven to 400 degrees. Grease a 9×5-inch loaf pan.
2. Place dry ingredients in large bowl and mix together until well combined.
3. In smaller bowl, mash bananas. Mix in the eggs and honey until combined.
4. Add banana mixture to dry ingredients and beat until combined and batter has a smooth consistency.
5. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes until done.