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 I'm not sure that the 2nd part of my summary went through, sorry if you received this twice.






You can make "oatmeal cookies" from the quinoa flakes. Quinoa is a bit sour, but oatmeal cookie recipes should do quite well to cover that up. You can use the quinoa flour to make good tasting pancakes. I posted a recipe at http://home.comcast.net/~vhdolcourt/gfbaking.
Victor Dolcourt ([log in to unmask]) 
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Sorry I don't have any specific recipes -- I typically just throw stuff together until I get the desired consistency and taste.  I was thinking that quinoa flakes would be great with buckwheat as both have a nutty flavor.  Make sure you add another ingredient with a high moisture content such as honey, aguave nectar, pumpkin, etc.  [Pumpkin and buttermilk are a great additive when making muffins.]

For regular quinoa try prepping it as you would rice.  Then as you get more comfortable with it -- try replacing the water with any number of ingredients such as chicken stock or fruit juice (for a breakfast/dessert item) and adding items such as fruit, vegetables, or nuts.  
Kristi M ([log in to unmask])
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This is a recipe from Elizabeth Barbone's cookbook.
We liked the cookies and my grandchildren also liked them.
Oatless Oatmeal Cookies
1/2 cup brown rice flour
1/2 cup white rice flour
1/4 cup cornstarch
1 t. cinnamon
1 t. baking soda
1 t. xanthan gum
1/2 t. salt
1 cup butter, softened
1/2 cup sugar
3/4 cup dark brown sugar
2 large eggs
2 t. vanilla extract
2 cups quinoa flakes
1 cup coarsely chopped almonds (I used pecans or walnuts)
1 cup raisins (optional)

Preheat oven to 350. Line 2 cookie sheets with parchment paper.
In medium bowl, whisk dry ingredients together.
In large bowl, on medium speed cream together butter and sugars, about 30 seconds. Add eggs one at a time, mixing well between additions. Add dry ingredients and vanilla. Blend until well combined. Turn the mixer to low & add quinoa flakes, almonds, & raisins; mix well.
Drop dough by level tablespoonfuls onto prepared cookie sheets, spacing about 2 inches apart. Bake 8 to 10 minutes or until lightly browned. Remove cookies from oven and place sheet on wire racks to cool, 3 to 5 min., then transfer onto racks to cool completely.
Makes about 4 dozen cookies. Lois Benard ([log in to unmask])
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This bread has a very nice texture.  I don't know if your son will like the taste.  I liked it very well toasted with a little butter.
 1 cup brown rice flour                            3 eggs
1/2 cup quinoa flour                                1 tsp. apple cider vinegar
3/4 cup millet flour                                 1 pkg. dry yeast + 1 tsp. sugar
1/2 cup tapioca flour                               1 T. honey                              
1/3 cup cornstarch                                   3 T. brown sugar
1/3 cup sweet rice flour                          1 1/2 tsp. salt
1/4 cup flax seed meal                            4 T. butter, melted
1 T. xanthan gum                                      1 1/4 cups water
Combine yeast, 1 tsp. sugar.  Mix with water and set aside.  Mix dry ingredients well.  Add dry ingredients to wet ingredients.  Add yeast, continue to mix.  The dough should be like stiff cake batter.  Beat 10 minutes.  Let rise at least and hour.  Bake about 40 minutes at 350.
If you have a 10" loaf pan use that.  I used a 9 1/2 x5 1/4 pan and a 8 1/2 x 4 1/2 pan.  The recipe made enough for both.  Or you could make a loaf and then make some rolls in a muffin pan. 

Lois Benard ([log in to unmask])
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Quinoa can be quite delicious, but I wouldn't recommend putting it in
anything other than savory dishes. It just doesn't work with sweet
stuff! I would give it anther try. I make fantastic crepes with ground
quinoa and buckwheat that is delicious. Will find the recipe for you
if you'd like to try Raven Creature ([log in to unmask]) 
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Quinoa flour improves the texture of baked goods, but it has a distinct taste that is stronger than that of bland flours such as rice and tapioca.  If your quinoa flour tastes very strong, the flour may be rancid.  If the flour is not rancid but you do not like its flavor in baked goods, use it in baked goods that will have a strong flavor that masks the quinoa taste - such as peanut butter cookies, spice cake, pumpkin bread, gingersnaps and gingerbread - and always blend it with other flours rather than using all quinoa flour.  You can use quinoa flour in more delicately-flavored baked goods by blending small amounts of it with other flours.  For example, you could try 1 part quinoa to 4 (or more) parts brown rice flour in pancakes.  Add cinnamon to the pancake batter to further mask the quinoa flavor.

 

Quinoa flakes are my favorite substitute for bread crumbs in meatloaf.  You can also use them as a nutritious substitute for rolled oats in oatmeal cookies.
Deborah Holladay ([log in to unmask])
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I have made the chocolate no-bake cookies with the quinoa instead of 
oatmeal. The ones with butter or marg, sugar, cocoa, milk, vanilla - heat to boil in a pot on the stove. Pour in oatmeal, in this case quinoa, and drop by spoonfuls onto wax paper. Some recipes add peanut butter. My mom called them no bake chocolate drop cookies.
Sorry, I don't have the recipe handy but it is easily googled
Cupples ([log in to unmask])
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I ran into a great salad at our local coop today.  It was a quinoa, waldorf salad with walnuts, grapes, apples, celery and quinoa with a bit of orange zest and juice in the mayo dressing - totally wonderful.  
 
People that think quinoa is strong tasting must be used to the bland, nutritionally empty gf foods that are so abundant.  It makes great breakfast cereal, additions to soups, salads while nurishing.  It is quick to cook and looks beautiful as the germ pops out forming a ring around it when cooked.   LIZ DECLEENE ([log in to unmask]) 
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Cook whole quinoa like rice...double part liquid (broth or water) to one part quinoa.  It takes about the same amount of time to cook.  Just as with rice, if you cook it in water with no spices or vegetables (onion, celery, bell pepper) it will be bland and boring.  
 
One great way to serve cooked quinoa is to combine 2 cups of cooked quinoa with one can of diced tomatoes and chilies.  Stir in chopped fresh cilantro, spoon it into an ovenproof casserole and top with grated Monterey-Jack cheese.  Place it in the oven until the cheese melts and serve.
 
Other great recipes for the whole grain or flour can be found in my books.  My kids have grown accustomed to the taste as well as "feel the difference" of the awesome nutritional benefits of this grain.
Jennifer Cinquepalmi ([log in to unmask]) 
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Just an added suggestion, I use the Quinoa flakes for breakfast. I use 
half Quinoa flakes and 1/2 Buckwheat Groats and cook
it for my breakfast cereal. Wolffs Kasha is a pure roasted Whole Grain 
Buckwheat and comes on three didn't size
granulation. I prefer the medium. Great with blueberries or sauted 
apple and a little brown sugar. Nutritious.
I find the buckwheat at Harris Teeter in the area of Mexican, Jewish or 
Chinese foods.Tom / Nancy Schaefer ([log in to unmask]) 
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. Haystack Cookies                                                                                                            --Cathy Crawford
 2/3 c. peanut butter (GF)                    2/3 c. flour (GF mix)
2/3 c. honey                                          2/3 c. quick oats (Gifts of Nature, gluten-free) OR QUINOA
1/3 c. cold water                                   4 c. coconut, flaked
1 tsp. sea salt                                      1 c. nuts, chopped (opt.)
pinch cinnamon                                   2 c. dates, chopped, or raisins or craisins
 
    In a large bowl, mix first column of ingredients. Combine second Column & add to moist ingredients. With a spoon, form into balls. Place on lightly oiled or parchment paper-covered baking pan. Bake at 350° for 15 to 20 minutes until golden. Makes 60 cookies. These are good and easy!
     Options: add 1 c. carob or chocolate chips. 
May replace 1/3 c. of nut butter with 1/3 c. mashed banana or applesauce. Crumble a couple of these over hot whole grain cereal for a breakfast treat. (We like quinoa.) 		 	   		  
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