Insert the “blank” instead of the screen in your Champion juicer and run the peeled frozen bananas through mixing in the blueberries as you go.
Rinse soaked quinoa and add to 1 cup water in a large pot with a tight-fitting lid.
Bring to a boil, stir once, reduce heat, cover and simmer 20 minutes.
Do not remove lid. Remove from heat and set aside covered, for 10 minutes.
Stir in all other ingredients, reserving extras for garnish.
Let cool to room temperature, serve heaped on a platter garnished liberally with dried fruit, pumpkin seeds, and pomegranate seeds.
Drizzle with maple syrup.
Soak the quinoa overnight in 2 cups water.
Drain, rinse and set aside. Bring 1 cup water to a boil and add the quinoa.
Reduce heat and simmer for 15 to 20 minutes until liquid is absorbed.
Add the other ingredients and mix well.
Drizzle with maple syrup and serve hot.
Soak the quinoa overnight in water. Drain, rinse and add to 1 ⅓ cups water. Bring to a boil, turn heat down and simmer 15 minutes. Should measure to 2 cups cooked.
Crush the flax seed between a flat cup bottom and a flat bowl bottom or run through a food processor or grinder. This will allow it to bind to the other ingredients.
Combine all ingredients well. Make patties that are about 1 heaping tbsp each. Bake at 420 F for 20 minutes.