Quinoa pronounces as (KEEN-wah) is one of the world’s most nutritious foods around.
Its high nutritional content offers a wide range of health benefits that are too good to pass on. Quinoa is a complete protein source, making it great for vegetarian dishes.
In addition to its protein content, quinoa is also rich in fiber, calcium, Vitamin B, and iron.
Adding it to your diet will instantly give you a nutritional boost.
Consequently, it’ll benefit your health tremendously.
This nutty-flavored ancient superfood is versatile, making it an easy addition to many dishes. You can toss into salads, soup, or make black bean quinoa burgers.
The options are endless.
There are a couple of ways “to cook quinoa”.
But to give some ideas on how you can incorporate it into your cooking, we’ll share some of our favorites quinoa recipes.
But first, let’s learn how to cook quinoa.
How to Cook Quinoa
There are several ways to cook quinoa. But over the years, the most basic and simplest way I like to cook quinoa is below:
- 1 cup of quinoa
- 2 cup of water
- 1/2 teaspoon sea salt
- 1 teaspoon avocado oil, for drizzling
- 1 pinch flaky sea salt
1. Chocolate Banana Breakfast Quinoa
Note that all this nutrition comes from something that tastes a lot like dessert than a typical quinoa dish. Now, that’s the way to start the day.
- 1/2 cup quinoa
- 1 1/4 cup almond milk, divided
- 1/2 cup water
- Sea salt
- 1 banana, 1/2 mashed, 1/2 cut into slices
- 2 teaspoons honey
- 2 teaspoons cocoa powder
- 1/2 teaspoon vanilla extract
- Fresh mint
- Bring quinoa, 1 cup almond milk, water, and 1 dash salt to a boil in a small pot.
- Reduce heat to a simmer and cook, stirring occasionally, until all liquid has been absorbed, about 10 minutes. Remove quinoa from the stove and transfer to a bowl.
- Mix in mashed banana, honey, cocoa powder, and vanilla. Stir until evenly combined. Pour remaining 1/4 cup of almond milk over quinoa, and garnish with banana slices and mint.
2. Quinoa Apple Berry Bake
Made as it, it’s a little bit more like a rice pudding than a firm cake, per se, but make no mistake, it’s wildly fruity and delicious and making getting out of bed worthwhile.
It’s also the perfect kind of bake that makes several servings at once, so you can grab a serving and go throughout the week.
It’s easy, simple, and delicious.
- 1 cup quinoa
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 2 eggs
- 2 cups of milk
- 1/4 cup maple syrup
- 1 1/2 cups frozen berries
- 1 apple or pear, peeled, cored, and chopped into 1/2-inch cubes
- 1/2 cup coarsely chopped nuts (optional)
- Preheat oven to 350 degrees. Lightly grease an 8-by-8-inch square baking pan, and set aside.
- In a medium bowl, stir together quinoa, cinnamon, and allspice to coat quinoa with spices. Pour quinoa over the bottom of the prepared pan.
- In the same bowl used for quinoa, beat eggs until fully mixed. Whisk in the maple syrup and skim milk, and beat to combine.
- Scatter berries, apple or pear, and nuts (optional) evenly on top of quinoa.
- Pour egg and milk mixture over top of fruit and quinoa. Lightly stir to partially submerge the fruit. (Milk mixture will cook quinoa to create a very soft texture on the inside while creating a lightly crunchy crust on the outside.)
- Bake 1 hour or until it’s mostly set with only a small amount of liquid left. Serve warm, and refrigerate leftovers.
3. Quinoa Salad with Smoke Tofu
Tofu is also a good source of healthy fats and antioxidants. They all have been shown to lower your risk of cancer and promote better cardiovascular health.
Making them the perfect combos for this recipe. combining the two.
- 2 cups of water
- 3/4 teaspoon salt, divided
- 1 cup quinoa, rinsed well
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 small cloves garlic, minced
- 1/4 teaspoon freshly ground pepper
- 1 x 6-ounce package baked smoked tofu, diced
- 1 small yellow bell pepper, diced
- 1 cup grape tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
- Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley, and mint; toss well to combine.
- Quinoa is a delicately flavored, protein-rich grain-like. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. You can find it in most natural-foods stores and the natural-foods sections of many supermarkets.
4. Quinoa Stuffed Peppers
In this vegetarian dish, you’ll get your filling fiber both from the quinoa and the bell peppers.
- 1 cup quinoa, rinse and drained
- 2 cups of water
- 2 tablespoons olive
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 Zucchini, diced
- 1 small eggplant, diced
- 1 tomato, diced
- 1 cup tomato sauce
- salt and ground black pepper to taste
- 6 bell peppers, tops cut off and seeded
- 1 cup shredded mozzarella cheese, or more to taste
- Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
- Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat and simmer until quinoa is tender and water is absorbed about 15 minutes.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
- Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.
5. Quinoa Tabbouleh Salad
Some variations add garlic or lettuce or use couscous instead of bulgur. Tabbouleh has recently become popular ethnic food in Western cultures.
This recipe is going to thoroughly rock your taste buds with new substitute quinoa for the bulgur.
This brings a whole new flavor to the dish. Enjoy!
- 1 c. quinoa, rinsed
- 1 1/4 c. water
- 1/2 tsp. salt
- 1 red bell pepper
- 2 small zucchini, cut into 1/2″ dice
- 1/2 – 1 c. chopped fresh flat-leaf parsley (to taste)
- 1/2 c. chopped fresh mint
- 2 scallions, chopped
- 1/2 c. chopped (pitted) kalamata olives
- 1/2 c. chopped toasted pistachios (or pine nuts)
- 1/2 tsp. each cumin & coriander seeds
- 2 Tbsp. fresh lemon juice
- grated zest of one lemon
- 1/2 c. extra-virgin olive oil
- 1 tsp. toasted sesame oil
- 1 clove garlic, minced
- 1/2 tsp. salt
- Add quinoa, salt, and water to a small saucepan and bring to a boil over medium-high heat. Turn heat to low, cover, and simmer quinoa for 10 minutes. Keep covered, remove from heat, and let sit for 5 minutes. Transfer quinoa to a medium bowl to cool, fluffing with a fork a few times as it comes to room temperature.
- Meanwhile, over a gas flame or under a broiler, scorch the bell pepper until blackened on all sides. Place in a small paper bag for 20 minutes. When cool, slide charred skin off, remove and discard seeds and stem, and cut the flesh into 1/4″ dice.
- While the quinoa and bell pepper cool, toast the cumin and coriander seeds in a dry skillet over medium-high heat until fragrant (watch carefully so they don’t burn). Grind in a coffee grinder or mortar & pestle and add to a small bowl. Whisk in lemon juice, lemon zest, olive oil, sesame oil, garlic, and salt. Set aside.
- After the quinoa cools down, add the bell pepper, zucchini, parsley, mint, scallions, olives, and pistachios. Whisk dressing and pour over salad, tossing well to combine. Season with freshly ground black pepper (and a bit more salt, if needed). Serve with Greek yogurt. It can be made one day ahead; however, reserve pistachios until just before serving to preserve crunch.
6. Quinoa Burgers With Mango Curry Relish
This is also one recipe that’s sure to impress foodies of all kinds with the aroma of curry, the sweetness of mango, and tart of lime perfectly balanced and blended.
But that’s not all, it is as easy as any other burgers, taking less than 30 mins. For gluten-free, use cornbread or gluten-free crushed pretzels for breadcrumbs.
For mango relish:
- 1 1/2 cups diced mango
- 1 tablespoon chopped cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon curry powder
- Pinch salt
- For burgers:
- 1 1/2 cups cooked quinoa
- 1 cup whole-wheat breadcrumbs
- 3 eggs, beaten
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- In a bowl, combine all mango relish ingredients. Set aside.
- In a separate large bowl, combine quinoa, breadcrumbs, eggs, garlic, salt, and pepper. Using 1/2 cup at a time, form mixture into patties.
- Heat oil in a skillet over medium heat and cook quinoa burgers for 5 minutes. Flip and cook for an additional 4 to 5 minutes until golden.
- Serve on a bed of fresh lettuce greens and top with mango relish.
7. Zesty Shrimp and Quinoa
This quick, delicious, and satisfying meal is the perfect example of healthy weeknight dinners. Besides its 15 minute cooking time, it’s packed with high-quality protein, potassium, and fiber that boost digestion, heart, and brain functions.
For a kick, add drops of hot sauce to bring up the heat.
- 1/2 cup low-sodium soy sauce
- 1/4 cup balsamic vinegar
- 1/2 teaspoon pepper
- 1 clove garlic, finely minced
- 2-4 dashes hot sauce or 1 teaspoon of Sriracha (optional)
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 1 cup raw shrimp (fresh or frozen and defrosted)
- In a medium-sized bowl, combine soy sauce, balsamic vinegar, pepper, garlic, and hot sauce (if using). Stir until well blended and set aside.
- Combine quinoa and 1 3/4 cups water in a pot. Bring to boil, cover, and reduce to a simmer for 10 minutes, or until quinoa is cooked and tender. Remove from heat and set aside.
- While quinoa is cooking, begin cooking shrimp: Heat oil in a frying pan over medium-high heat. Add onions and shrimp. When shrimp begin to turn pink, add sauce and continue to cook, stirring frequently.
- When shrimp is cooked through, add quinoa, and stir until well combined. Drizzle with soy sauce or fresh lime juice.
There you have it!
7 delicious easy quinoa recipes for breakfast, lunch, and dinner. As you can see, cooking with quinoa is very simple. If you need more quinoa cooking ideas, just leave us a message in the comment below and let us know.
I hope you enjoy all the quinoa recipes on this list.