Quinoa flakes are processed from
They look very similar to porridge oats and can be cooked and eaten in the same way as a breakfast.
They have their own flavour which is a bit of an acquired taste. I prefer cooking standard quinoa grain as porridge and adding fruit, honey or jam for flavouring.
Where quinoa flakes really come into their own is in baking cookies and other snack items. We have found it very easy to adapt our favourite flapjack and cookie recipes using quinoa flakes and the results have been delicious.
If you mix in some quinoa flour with the flakes then you can use baking powder in the mix and get the cookies to rise - although not as well as with wheat flour.
The other main use for the flakes is as a thickening agent in soups and stews. By the time the dish is cooked the quinoa flakes will have thickened it.
The flakes expand and almost disappear in casseroles with long cooking time. Of course this means that it is quite easy to produce tasty thick vegetable dishes that are gluten free because you haven't used wheat of cornflower to thicken the meal.
I have also used the flakes to thicken a curry dish that was coming out too liquid.