2 tsp. Chia Seeds
10^oz pure Water
Juice of one Lemon or Lime
Agave syrup or raw honey to taste

Simply stir the ingredients together and enjoy. This is still a popular drink in modern-day Mexico.

Adapted from a recipe from The Art of Cooking with Quinoa by Maria Baez Kijac.  She describes these as “moist cake-like bars.”  A variety of flavors is possible by using different starches, dried fruit, or nuts.

1. Needed:  1 cup “washed and ready” Quinoa; 2 cups water; 1 cup brown sugar; 1 cup rice flour, or cornstarch, or flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon cloves; 1/4 teaspoon nutmeg; 1/2 cup raisins; 1/2 cup chopped dates or dried apricots or dried cranberries or dried cherries; 1/2 cup chopped walnuts or pecans; 1/4 pound butter or margarine, melted; 1/2 cup orange juice; 2 teaspoons vanilla extract; 3 eggs, lightly beaten; confectioners’ sugar for dusting (optional).
2. Bring water to a boil in medium saucepan, add “washed and ready” quinoa, and bring back to a boil.  Cover and cook over medium-low heat for 15 minutes or until all the water is absorbed.  Remove from heat and let cool in covered pan.
3. In a bowl thoroughly mix brown sugar, starch (rice flour, or cornstarch, or flour), baking powder, backing soda, spices, fruits, and nuts.
4. Add quinoa, butter or margarine, orange juice, vanilla, and eggs and mix well.
5. Transfer to a buttered and floured 13X9 inch baking pan. Bake in a preheated oven at 350 for 45 minutes, or until a toothpick inserted in the center comes our clean.
6. Cool, cut into 24 bars and serve dusted with confectioners’ sugar if desired.

Nutritional Analysis: Each bar contains 145 calories, 64g fat, 34mg Cholesterol, 52mg. Sodium, 2.5g protein, 0.4g fiber.

4-5 tbsps chia seeds
2 cups fresh apple juice
2 tbsp lucuma powder
1/4 cup dried mulberries
1/4 cup pumpkin seeds

Soak the chia seeds in the apple juice. Stir in the remaining ingredients. Leave to soak for at least 10 minutes before consuming.

Adapted from a recipe from Comidas del Ecuador by Michelle O. Fried who says “this is a healthy delicious moist cake adapted for the American palate.”

1. Needed:  1/2 cup “washed and ready” Quinoa; 1 cup water; 1/2 cup vegetable oil; 1-1/4 cups packed dark brown sugar; 3 eggs; 2 teaspoons grated orange rind; 2-1/4cups whole wheat flour, sifted; 1-1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; salt if desired; 1/3 cup milk.
2. Bring water to a boil in a medium saucepan, add “washed and ready” Quinoa, and bring to a boil once more.  Cover and cook over medium-low heat for 15 minutes or until all the water has been absorbed.  Remove from heat and let cool.
3. Mix oil, sugar and orange rind.  Add eggs one at a time, beating thoroughly after each addition.
4. Mix dry ingredients separately.  Stir into sugar mixture in 3 parts, alternating with milk.
5. Stir in cooked quinoa.
6. Bake in greased and floured 9″ x 13″ pan at 350 for 45 minutes.
7. When cooled the cake may be frosted with the following cream cheese frosting:  12 oz. low-fat cream cheese, softened; 1/2 cup confectioners’ sugar; 1-1/2 teaspoon vanilla extract.
8. In mixing bowl, combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy and frost cooled cake.  Refrigerate after frosting.