Barbeque Quinoa Chips
The smoky flavor of Barbeque caught in the sweetness of quinoa in every crunchy light bite.
Flavor of slow smoked hickory infused in a rich tomato base blended with perfect choice of spices, a sizzling barbeque taste.
Quinoa, an ancient super grain, being the main ingredient made into flour is what makes this gourmet snack healthy all the same.
Quinoa, considered to be a superfood, has complete protein with all its essential amino acids. It also has antioxidants and contains vitamin B6, magnesium, fiber, and iron.
Get this cool, crisp taste in healthy chips:
- - Gluten Free Certified
- - Non-GMO Project Verified
- - No Trans Fat
- - No Artificial Colors or Flavors
- - No Preservatives
- - Vegetarian
- - Vegan
- - Kosher
Better nutrition profile with lesser calories, lesser fat and saturates than potato chips.
Ingredients: Quinoa Flour, Potato Starch, Corn Starch, Expeller Pressed Safflower Oil, Corn Flour, Sugar, Evaporated Cane Juice Powder, Salt, Rice flour, Yeast Extracts, Onion Powder, Tomato Powder, Spices, Paprika, Natural Flavors, Garlic Powder,Extract of Paprika, Citric Acid
Fresh Harvest Salad with Fried Goat Cheese
*adapted from simply7
2 cups Quinoa Barbeque Chips, plus additional whole chips for garnish
1 medium squash, halved, seeded and cut into 1-inch slices
1 package lettuce
1 apple, cored and thinly sliced
1/3 cup Premium California Raisins
1/2 cup all-purpose flour
6 oz goat cheese
2 tbsp maple syrup
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
Salt and ground black pepper
Vegetable oil, for frying
Preheat oven to 425 ° F. Lightly spray rimmed baking pan with cooking spray. Place squash slices on prepared pan and season with salt and pepper. Transfer to oven and cook 30 minutes or until golden brown and tender, turning once halfway through. Remove from oven and let cool.
Meanwhile, place 2 cups chips in bowl of food processor fitted with knife blade attachment and pulse until chips become small crumbs.
Place flour, egg and chip crumbs into three individual bowls. Divide goat cheese into 12 even pieces; roll each piece into a ball. One at a time, coat the cheese balls in flour, dip in the egg wash, then coat with chip crumbs.
In large high-sided skillet, heat two inches of vegetable oil to 350 °F over medium heat. Transfer cheese balls to oil and fry 1 to 2 minutes or until deep golden brown, turning frequently. Transfer cheese balls to paper-towel lined plate.
In large bowl, whisk together maple syrup and vinegar. While whisking, slowly drizzle in olive oil until all olive oil is incorporated. Add lettuce and toss until well combined.
Arrange lettuce mixture on serving platter; top with apple, pomegranate arils, squash, goat cheese balls, and additional whole chips, if desired. Serve immediately.