Galletas de quinoa (7 g de proteína, sin huevo, sin lácteos)

Estos Galletas de quinoa are high-protein savory scones packed with 7 grams of protein made with minimal ingredients. They are natural egg-free, dairy-free, and perfect for using leftover quinoa.

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I love baking with quinoa. It’s a great ingredient full of nutrients and that brings moisture and texture to any baking, like I did in my Pan de quinoa, Bagels de quinoa o Tortillas de espinacas y quinoa. Today I wanted to make something different, loaded with veggies.

This recipe is super easy to whip up as all you need is one bowl and a baking pan. It can be customized to infinity with all sorts of add-ins, so if you have leftover quinoa, it’s time to use it!

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Galletas de quinoa

Estos Galletas de quinoa are high-protein savory scones packed with 7 grams of protein made with minimal ingredients. They are natural egg-free, dairy-free, and perfect for using leftover quinoa.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 20 minutos minutos

Descanso: 10 minutos minutos

Tiempo Total: 40 minutos minutos

Curso: Cena

Tipo de cocina: American

Porciones: 8 galletas

Calorías: 259.7 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 2 tazas de Harina con levadura - (nota 1)
• ▢ 1 taza de Yogur sin lácteos - (nota 2)
• ▢ 1 taza de Quinoa cocida - enfriado
• ▢ ⅓ taza de Aceite de Oliva - (nota 3)
• ▢ 1 cucharadita de Cebolla en polvo
• ▢ ¼ cucharadita de Ajo en polvo
• ▢ 1 cucharadita de Hierbas italianas - (nota 4)
• ▢ 1 ½ tazas de Espinacas - picado muy fino
• ▢ ½ taza de Tomates secados al sol - no conservado en aceite, finamente picado (nota 5)
• ▢ ¼ cucharadita de Salt

Opcional – para un sabor a queso

• ▢ ⅓ taza de Queso vegano rallado - or 1/4 cup nutritional yeast

Instrucciones para la impresión en alta definición

• Line a large baking sheet with parchment paper. Lightly oil the paper with olive oil. Set aside.
• Precalentar el horno a 400°F (200°C).
• In a large mixing bowl, add cooled, cooked quinoa, yogurt, olive oil, onion powder, garlic powder, salt, Italian herbs, and finely chopped spinach and sundried tomatoes. If you want to add cheese, add it now.
• Combine everything together until it forms a wet mixture.
• Stir in self-rising flour, and stir with a rubber spatula until it forms a sticky dough.
• If too wet add a little more flour but keep in mind that the dough should stay a bit moist. Rub your hands with olive oil and rub the dough with oil too so it gets less sticky.
• Divide into 8 even portions by hands and place each piece on the prepared baking sheet. Rub each piece with a little olive oil so the outside crisp in the oven.
• Hornea las galletas durante 20-25 minutos a 200 °C (400 °F) hasta que estén doradas.
• Let them cool down for a few minutes before serving.

Notas

notas 1: To make 1 cup of self-rising flour, stir 1 cup of all-purpose flour with 2 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.

Nota 2: Plain soy yogurt contains the most protein, but coconut yogurt, oat yogurt, or Greek-style dairy-free yogurt works as well.

notas 3Se puede utilizar cualquier aceite, como aceite de aguacate, aceite de almendras o mantequilla vegetal derretida.

Nota 4: Or dried oregano or thyme.

Nota 5: If your sundried tomatoes are stored in oil, make sure you squeeze out all the oil and pat dry in absorbent paper before chopping and adding to the dough.

Almacenamiento: Puedes guardar las galletas en el refrigerador en un recipiente hermético hasta por 4 días o congelarlas hasta por 1 mes. Descongélalas el día anterior a temperatura ambiente.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1galleta | Calorías: 259.7kcal | Carbohidratos: 34.8g | Proteína: 6.7g | Grasa: 10.7g | Grasa saturada: 1.5g | Grasa poli-insaturada: 1.5g | Grasa monosaturada: 6.8g | Sodio: 90.9mg | Potasio: 345.1mg | Fibra: 2.6g | Azúcar: 4.4g | Vitamina A: 593.6IU | Vitamina C: 8.1mg | Vitamina D: 0.4pg | Calcio: 64.4mg | Hierro: 1.6mg | Magnesio: 41.4mg | Fósforo 94.3mg | Zinc: 0.7mg

Ingredientes y sustituciones

You only need a handful of simple ingredients to make these biscuits. Let me help you pick the best ones.

• Harina con levadura – This is the base that gives the biscuits their structure and rise. If you don’t have it, make your own by combining all-purpose flour with baking powder (1 cup flour + 2 tsp baking powder). For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.
• Yogur sin lácteos – To add moisture, bind the ingredients, and enhance the flavor. Soy yogurt works best for a higher protein content, but other options like coconut, oat, or almond yogurt are great substitutes.
• Quinoa cocida – The key ingredient, providing a moist, slightly chewy texture, as well as plant-based protein. Use cooled quinoa for the best consistency in the dough.
• Aceite de Oliva – To add richness and help crisp the exterior. You can use avocado oil, melted plant-based butter, or almond oil for a slight variation in flavor.
• Spinach & Sundried Tomatoes – They bring flavor, color, and a dose of vegetables to the biscuits. Feel free to swap with other vegetables or herbs like kale, grated zucchini (squeezed to remove excess water), or chopped fresh parsley.
• Onion Powder & Garlic Powder – For more savory flavors.
• Hierbas italianas – A blend of oregano, thyme, and basil gives the biscuits a Mediterranean flavor.
• Optional Vegan Cheese or Nutritional Yeast – For a cheesy flavor, either shredded vegan cheese or nutritional yeast works wonderfully.

How to Make Quinoa Biscuits

These biscuits are really easy to make, here’s how in pictures.

Cook the quinoa, let it cool down, and pour it in a bowl with spinach, sundried tomatoes, and spices.

Mezcla la masa con una espátula de silicona hasta que esté bien integrada.

Pour the self-rising flour on top of the base quinoa biscuit mixture.

Work the batter with your hands until it’s somewhat uniform and sticky.

Form a large dough ball and divide it into 8 small portions.

Press the dough balls slightly on a baking sheet lined with parchment paper and bake them for 20-25 minutes at 400 °F (200 °C).

Consejos de repostería de Carine

Tengo algunos consejos más para ayudarte a preparar las mejores galletas posibles.

1. Balance the Dough Consistency – The dough will be naturally sticky due to the yogurt and quinoa. If it feels too wet, add a tablespoon of self-rising flour at a time until it’s manageable. Use olive oil to coat your hands and the dough to reduce stickiness.
2. Maximize the Rise – Ensure your oven is fully preheated before baking to get the best rise in the biscuits.
3. Dando forma a la masa – Divide the dough into equal portions (8 pieces) for uniform baking. Lightly oil your hands to shape each portion into rounds or drop them directly onto the parchment paper for a rustic look.
4. Cheesy Flavor Enhancements – Vegan feta, shredded vegan cheddar, or even a sprinkle of nutritional yeast will add a rich, cheesy flavor to the biscuits.
5. Hornear hasta que esté dorado. – The biscuits should be golden brown on the outside and slightly firm to the touch. Avoid overbaking to maintain their moist interior.

Personalizar complementos

You can get creative with vegetables, seeds, and spices to make any type of biscuit you like.

• Vegetales: Swap spinach for kale, grated carrots, or even diced bell peppers.
• Tratamiento: Add sunflower seeds, chia seeds, or hemp seeds for added texture and protein.
• Hierbas: Experiment with fresh herbs like parsley, dill, or cilantro for unique flavors.

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