Delectable Quinoa Recipes

We bring you a mix of hearty quinoa recipes that are guaranteed to leave you satiated!

Quinoa Recipes For Breakfast

Enjoy these hearty quinoa recipes that are perfect for breakfast.

Quinoa Coconut Chai Breakfast Bars

These protein-rich bars are every vegan’s go-to breakfast delight!

Total time: 40 Minutes

Cook Time: 30 Minutes

Prep Time: 10 Minutes

Ingredients:

½ cup assorted mix ins (like seeds, nuts, choco chips, shredded coconut)

150 ml almond milk

150 ml apple sauce

4 tbsp maple syrup

150 ml melted coconut butter

1 tsp baking powder

Salt, to taste

2 tsp chai spice

2 tsp flax, grounded

1 ½ cups quinoa, cooked

1 ½ cups cooking oats

Method:

1. Preheat the oven to 175°C.
2. Line parchment paper in a cake tin of 7×7 and keep aside.
3. Whisk together all the dry ingredients in a bowl.
4. Add in the applesauce, maple syrup, coconut butter and continue to stir until well combined.
5. Add the mix ins.
6. Pour the prepared batter into the baking dish.
7. Top up with some extra mix ins.
8. Bake for about half-an-hour or until a knife inserted comes out clean.
9. Let it cool for two minutes before transferring it on a wire rack.
10. Slice once completely cool.
11. Drizzle some coconut butter.
12. Serve or store in the refrigerator. Safe to consume for up to a week if stored in an airtight vessel.

Quinoa Powered Breakfast Bowl

Breakfast bowls are trending and there’s no reason why you can’t have a quinoa b’fast bowl.

Serves: 2

Calories: 446 kcal

Prep Time: 10 Minutes

Cooking Time: 10 Minutes

Ingredients:

½ tsp olive oil

2 eggs

1 cup black beans, cooked (and not canned)

1 large avocado, ripe (peeled and diced)

2 cups quinoa, cooked

1 cup corn kernels, cooked

1 batch Mexican salsa

Method:

1. Divide quinoa equally in two separate bowls and add the avocado and corn kernels.
2. Heat a cooking pan over medium flame.
3. Add olive oil and fry the eggs before adding them to the bowls.
4. Use the hot pan to warm up the beans.
5. Add hot beans to the bowls along with salsa and mix well.
6. Serve immediately.

Quinoa Recipes For Lunch

These savoury quinoa recipes are perfect for a quick healthy lunch.

Slow Cooker Quinoa Sweet Potato Stew

This hearty recipe can either be frozen and stashed or assembled ahead. Isn’t that completely convenient and healthy meal idea?

Serves: 8

Calories: 294 kcal

Total time: 8 hours and 15 minutes

Cook time: 8 hours

Prep time: 15 minutes

Ingredients:

⅔ cup quinoa, uncooked

4 cups stock

1 tbsp chilli powder

2 tbsp cumin seeds

Salt, to taste

1 cup onion, diced

540 ml tomatoes, diced

540 ml black beans, rinsed and drained

340 ml corn kernels

4 cups cubed sweet potatoes

2 tbsp lime juice

Method:

1. Add all the ingredients in the base of a large, deep slow cooker.
2. Let it cook on low flame for eight hours.
3. Drizzle lime juice before serving with yogurt, cheese or bread.

Quinoa, Sweet Potato and Chipotle Lunch Bowls

Looking for the ultimate assembled-ahead lunch? We’ve got you covered with this extraordinary quinoa recipe that’s filled with chicken and veggies.

Serves: 4

Cook time: 30 minutes

Prep time: 10 minutes

Ingredients:

⅓ cup cilantro, chopped

1 bunch chopped kale

½ cup salsa

½ cup diced green and red pepper

3 cups quinoa, cooked

1 tbsp chilli powder

½ cup corn kernels

3 chicken breasts

1 diced sweet potato

2 tsp olive oil

For the dressing:

1 tsp lime juice

Salt, to taste

1 cup sour cream

1 cup minced chipotle peppers

Method:

1. Heat oil in a large skillet over medium heat.
2. Saute sweet potatoes for 10 minutes or until softened and browned.
3. Add salt, chilli powder, and chicken and continue to cook until browned.
4. In another bowl, mix all the ingredients for the chipotle dressing.
5. In another skillet, saute bell peppers and corn for a few minutes.
6. Add salsa and quinoa to it.
7. Add in the kale and switch off the heat.
8. Garnish with cilantro and chipotle dressing on the side.
9. Serve.

Quinoa Recipes For Dinner

We bring you two amazing quinoa recipes for dinner that are guaranteed to give you a good night’s sleep.

Quinoa Broccoli Casserole

Broccoli casserole enhanced with irresistible cheddar cheese, garlicky bread, and creamy quinoa. This recipe is easy to make yet so satisfying!

Serves: 6-8

Total time: 60 minutes

Cook time: 45 minutes

Prep time: 15 minutes

Ingredients:

1 slice wheat bread

1 clove minced garlic

3 tbsp olive oil or ½ tsp butter

1 cup milk

2 ½ cups cheddar cheese, grated and divided

¼ tsp red chilli flakes

Salt and black pepper, to taste

2 cups broccoli florets

1 cup uncooked quinoa

2 cups water or vegetable broth

Method:

1. Preheat oven to 400°C.
2. Line a parchment paper with baking sheet.
3. For cooking quinoa: Boil water or vegetable broth in a pot before adding quinoa. Simmer for 15-20 minutes or until all water dries. Cover and let it sit for 8-10 minutes.
4. For the broccoli: Place the broccoli on the baking sheet. Drizzle olive oil and toss the broccoli so that the oil is evenly coated. Sprinkle salt and bake for 18-20 minutes or until the broccoli is caramelized and tender.
5. For the breadcrumbs: Cut the bread into smaller pieces. Toss them into a blender or food processor. Stop once bread crumbs are obtained. Heat a small pan on medium heat. Add butter and garlic before adding the crumbs. Cook for another 3-4 minutes or until the crumbs are crisp and brown. Remove from heat and let it cool.
6. Reduce the heat to 175°C and add chilli flakes, pepper, and salt to the quinoa and stir until well combined. Add ¼ cups of cheese and save the rest for later. Add the milk and stir until milk and cheese are evenly mixed.
7. Pour the quinoa into an 8-inch baking dish. Stir in the roasted broccoli. Sprinkle the leftover cheese on top. Do the same with bread crumbs. Bake for 20-25 minutes or until golden. Let it cool for 1o minutes.
8. Serve.

Mexican Quinoa

This vegetarian recipe is loaded with cheese and veggies. The best part though? You only need one pan to prepare this.

Serves: 6

Calories: 365 kcal

Total time: 35 minutes

Cook time: 20 minutes

Prep time: 15 minutes

Ingredients:

1 cup shredded cheddar cheese

1 tsp oregano (Mexican)

Salt, to taste

1 tbsp cumin

1 tbsp chilli powder

3 cups water or vegetable broth

1 cup frozen or fresh corn kernels

30 g kidney beans, thoroughly rinsed and drained

30 g crushed tomatoes

1 ½ cups quinoa, split pea and brown rice

For the topping:

Green onions

Cilantro

1 cup halved cherry tomatoes

1 cubed avocado

Salt, to taste

Pepper, to taste

½ cup sliced onion

1 sliced bell pepper

1 tbsp olive oil

Method:

1. Add oil to a large dutch oven or pot.
2. Add peppers and onions and saute on medium heat for 6-8 minutes or until they begin to brown and are tender.
3. Remove from heat and set aside.
4. Add quinoa and rice to the same pan and blend corn, kidney beans, spices, salt, vegetable broth, and crushed tomatoes.
5. Bring the pot to a boil. Cover the pan and let it simmer for 15 minutes or until most water has dried.
6. Once the rice has cooked, add in the cheese and cover again until the cheese melts.
7. Garnish with green onion sprigs, cilantro, tomatoes, avocado, onions, and sauteed peppers.
8. Serve.