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Mexican Cheese Kale Chips (nut-free)
After reading through the ingredient list here, you might think that I might have fallen off my rocker. Five lines down in the list you will find quinoa! Yep, it’s true, I used quinoa as my base to create this kale chip. My goal was to find a way to make a cheesy sauce that didn’t involve nuts. I just so happened to have some cooked quinoa in the fridge so I pulled it out and used it up. The end result… it’s a WIN! No one would ever guess. Qinuoa is a great superfood that provides great nutrients in the cooked or sprouted form. However I have only tried this recipe with the cooked grain. If you try the sprouted version in your recipe, please post your results. :)
Quinoa grows on magenta stalks three to nine feet tall, with large seedheads that can be almost any color, from red, purple and orange to green, black or yellow. The seedheads are prolific: a half pound of seed can plant a full acre, yielding 1200-2000 pounds of new seeds per acre. Since nutrient-rich quinoa is also drought resistant, and grows well on poor soils without irrigation or fertilizer, it’s been designated a “super crop” by the United Nations, for its potential to feed the hungry poor of the world. Quinoa has a subtle nutty taste that marries well with all kinds of ingredients. But make sure you rinse it well before cooking: quinoa grows with a bitter coating, called saponin, that fends off pests and makes quinoa easy to grow without chemical pesticides. While most quinoa sold today has had this bitter coating removed, an extra rinse is a good idea to remove any residue.