Quinoa Obsession

I must thank my vegetarian friends (Katie and Elisabeth), who have slowly inducted me into the healthy world of quinoa, nut butters, tofu, and edamame. A few years ago, I could not even pronounce quinoa (keen-wa).  Now, it has become a beloved kitchen staple. 

Before you make this recipe, I must warn you. You will make it again, and again, and again. Your colleagues, friends, and family will kindly demand that you bring it to parties and pot lucks. I now keep the ingredients on hand, at all times, in case I need to whip up a batch on short notice. One of my surgeons has fondly nicknamed them "sticky power balls", and has been seen eating ten in one sitting. They make for an easy fuss-free breakfast or hiking treat. This recipe yields 12 balls, though I usually double it. 

Quinoa Trail Mix Balls 
from Eat, Live, Run

INGREDIENTS

• 1 cup old fashioned oats (I use Quaker)
• 1/4 cup quinoa (uncooked)
• 1/4 cup shredded unsweetened coconut
• 1/3 cup unsalted sunflower seeds
• 1/3 cup raisins (or craisins)
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1 Tbsp peanut butter
• 1/2 cup dark chocolate chips
• 1/3 cup honey

1. Cook quinoa according to package instructions.
2. Mix together sunflower seeds, oats, raisins and coconut in a large bowl. Drain quinoa and add to bowl. Mix well. 
3. Bring honey to a simmer on stove; then stir in the vanilla extract and pour on top of nuts and seeds. Mix until well combined.
4. Let mixture cool slightly before adding the peanut butter, sea salt, and dark chocolate chips. Mix well with your hands so the peanut butter is evenly dispersed. Cool mixture in fridge for 1 hour. 
5. Using wet hands, gently roll mixture into golf ball-sized balls. Keep in fridge until ready to serve.