Sunday, January 27, 2013
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