Tag Archives | quinoa

Kid-Friendly Tuna Salad Wraps

Back to school for the little ones? Here’s a great idea for a packed lunch that’s quick, tasty, and fun. We make tuna salad extra healthy with avocado mayonnaise, dried fruit, and quinoa, and roll it up into something smaller hands can eat with a minimum of mess. Flatbread makes it easy. Your kids will love their lunch, promise!
long flatout tuna wrap

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Dark Chocolate Peanut Butter Bark

Flatout artisan pizza crusts are so versatile. Not only to they bake or grill up the most delicious pizzas and flatbreads, but they can be used to make fabulous desserts to satisfy any sweet tooth, too. This flatbread recipe by Amy for dark chocolate peanut butter bark is a dream come true! We love Peanut Butter & Co. for this recipe. All the peanut flavor you love with 90% less fat, and a touch of honey sweetness!
Thanks, Amy!

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Veggie Miso Grain Bowl

I love, love looooove to roast vegetables, especially hearty green ones like broccoli, brussels, and asparagus. The key is that the oven needs to be at a fairly high temperature, such as 425°F, to really caramelize them and get that concentrated flavor to come out. Under ordinary circumstances, a little squirt of fresh lemon juice, some salt and pepper, and you’re good to go. But if you want to mix it up, as we all want to every once in awhile, and you happen to have a bit of miso in your pantry, then by all means, make this umami packed flatbread bowl filled with lentils, quinoa, sunflower seeds, and roasted broccoli. The die hard meat lovers in your family will never miss a thing when miso is part of a salad.

veggie miso grain bowl

I find myself buying broccoli at the store more than most other vegetables; it’s sort of my staple, go-to vegetable, but sometimes I get tired of just steaming it. Roasting really changes it up! I don’t have to worry about over-steaming and getting mushy florets when I roast; when the stem of the broccoli is fork tender, it’s done, and I take it out of the oven.

Don’t shy away from the broccoli stems, either! Roasted, they take on a wonderful, meaty texture in this hearty flatbread salad.

Flatout flatbreads can be baked into shapes to hold anything, sweet or savory. All you have to do it press a flatbread around a bake-able shape, like a rinsed out, empty tin can, and place it in the oven at 375°F for a couple minutes.
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These flatbreads make especially handy little edible bowls when you’ve got a crowd to feed; bake up a bunch ahead of time and fill them up just before serving. And make a couple extra than what you need, just in case you drop one. If you have extras, they make a great fruit bowl for breakfast in the morning. My favorite part about these cute little bowls is that there’ll be one less round of dishes to wash when everyone’s done! You can thank me later, hostess with the mostest!

-Amy at Flatout

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Chicken Quinoa Meatball Wrap

When I was a child, my mom and dad threw parties. Real adult parties with balloons, decorations, cocktails, buffet style food, and my mom’s “specialty,” sandwich loaf. What is sandwich loaf, you ask? Well, allow me to explain: picture a loaf of bread sliced three times horizontally, then layered with egg salad, ham salad (there’s not enough room in this post to explain ham salad!) and tuna salad, reassembled, and sliced into pieces. Yes, that was sandwich loaf. Basically, each cross sectioned slice would have all three salads represented, separated by bread. Watching her make it several times a year burned it into my memory forever.

By now you can probably tell that I grew up on the tail end of the weird food buffet era known as the Seventies. Definitely not the prim and proper Fifties, sort of like the Sixties, but with more bell bottoms. We’d dust off the bar in the basement, unpack the chafing dishes, light the Sterno and marvel at its eerie blue glow. Another one of her favorite things to make for parties was Swedish meatballs. The meatballs were served heated up in a sauce that was, and I am not joking here, equal parts Concord grape jelly and yellow mustard. To my kid brain, this seemed more of a food dare than something to serve at a party to guests, but maybe adults were into that kind of thing. I stayed away from the meatballs, and any meatball, for that matter, for quite some time.

But I learned to love them eventually, once my tastebuds developed a bit. Meatballs of any kind and from any culture make pretty wonderful comfort food, (I’m looking at you, spaghetti and meatballs!) but they don’t always have to be made of mystery meat. They can be light and fresh, too, without a speck of grape jelly or mustard anywhere!

Take this new flatbread recipe, for example. This nice little flatbread wrap packs a protein punch from lean ground chicken and quinoa, an ancient whole grain. Spice up the meatball mix any way you like, then roll those babies up, cook them, and tuck them into a refreshing salad filled flatbread for a sandwich, not a sandwich loaf, that’s anything but same old, same old.

-Amy at Flatout

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Andean Pizza with Quinoa and Vegetables

A beautiful summer flatbread pizza inspired by the native grains of Peru, Morena Cuadra’s Andean Pizza with Quinoa and Vegetables is just the thing to make on summer days and nights. Loaded with protein packed quinoa, fried onions, and artichokes, you will love this flatbread. Read more from this fabulous mother/daughter team on the blog Peru Delights. Thanks, Morena!

Andean Pizza with Quinoa and Vegetables
By: Morena Cuadra from Peru Delights

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