Quinoa, that once took the world by storm, has now lost some of its prestige in favor of new foods that have burst into our consciousness in recent years. These grain-like seeds have even been called boring and tasteless by some, but if we step out of the box a little to realize that quinoa is an amazing healthy grain that absorbs whatever flavors we choose to pair it with, we’re open up to a whole world of possibilities! Quinoa has been and remains a health food packed with proteins, minerals, and fiber, and if you look at the 5 wonderful recipes we’ve gathered for you, you’ll find that it can also stimulate and surprise your palate.
The basic recipe for cooking Quinoa: Cook quinoa in water, vegetable stock or chicken stock, in a quantity of liquid twice the amount of quinoa. Bring the pot to a boil, cover the pot, lower the flame and cook the quinoa for 15-20 minutes until it softens. The quinoa can be seasoned with salt when it’s added to the dish of your choice.
The ingenious trick in this next recipe is that the whole thing is made in one pan - without the unnecessary mess and extra dishwashing. Even the onions are fried together with the rest of the ingredients in the same pan. Besides the ease of preparation, this dish is healthy, nourishing, special and combines ingredients usually found in Mexican cuisine - corn, beans, avocados, and wonderful spices.
Time: 10 min
1. Heat up olive oil in a large pan over a medium-high heat. Add the garlic and chili peppers and stir for about one minute.
2. To the pot add the quinoa, vegetable stock, beans, tomatoes, corn, chili powder, and cumin.
3. Season with salt and pepper to taste and bring the stew to a boil.
4. Cover the pot, lower the flame and cook for about 20 minutes until the quinoa cooks through.
5. At the end of cooking, add the avocado cubes, lemon juice, chopped cilantro, and serve.
Meat lovers should also be able to enjoy the many the benefits of quinoa, and now they can with this delicious and light salad!
Time: 10 min
1. Heat your oven to 350 f.
2. Cut horizontal slices in the chicken breast, rub them with the Cajun spice mix, and lay them nicely in a baking dish.
3. Pour the olive oil over the seasoned chicken breast to avoid having them dry out, and place them in the oven for 25 minutes. Make sure to turn them over midway.
4. Cook quinoa in water, bring the pot to a boil, cover the pot, lower the flame and cook for 15-20 minutes
5. Cut the potatoes into bite-sized cubes and place them in a large bowl along with the mangold leaves and the halved grapes.
6. Cut the spiced and cooked chicken breasts into strips and add them to the bowl along with all the pan drippings.
7. Add the quinoa, mix all the ingredients together and dress with lemon, salt, and pepper.
8. Serve warm.
A wonderful quiche that’s good any time of day with a salad by its side. The next recipe is so flexible that you can combine almost any vegetable you find in the kitchen and the extra quinoa that gives the pie the crisp layer at the bottom does wonders in taste.
Time: 15 min
Pie crust ingredients:
Directions for the pie crust:
1. Heat oven to 375 f.
2. Cook quinoa in water, bring the pot to a boil, cover the pot, lower the flame and cook for 15-20 minutes
3. Once cooked, place the quinoa aside and let it cool for 5 minutes.
4. Mix the egg with the pinch of salt and pepper into the quinoa, pour the mixture into a round, oiled baking pan, and press it down to the bottom and sides of the pan evenly. Bake the crust in the oven for 10 minutes.
5. When you take the crust out of the oven, crank the oven's temperature up to 425 f.
1. Mix the sweet potato, onion, leek, thyme, and olive oil and pour into a baking paper lined baking dish.
2. Bake the vegetables for 15 minutes or until soft. Make sure to turn the vegetable over midway through cooking.
3. Once the vegetables are done, lower the oven's temperature back to 375 f.
4. In a bowl, mix the roasted vegetables with the eggs, milk, goat cheese, salt, and pepper.
5. Pour the mixture into the quinoa pie crust and place back in the oven for 30-40 minutes.
6. Take the quiche out of the oven once it’s golden brown and let cool before serving.
While many think the only way to make this dish is with white rice, switching it out for quinoa adds loads of benefits without taking anything from its wonderful taste. You’ll see, this dish will be such a hit with your family that they’ll come back for seconds and thirds!
Time: 5 min
1. Cook quinoa in water, bring the pot to a boil, cover the pot, lower the flame and cook for 15-20 minutes.
2. Heat ½ tbsp of oil in a pan, break an egg into it and cook while stirring from time to time, scrambling the egg. Transfer the egg to a plate.
3. Add 1 tbsp of oil to the pan and warm it up, add carrots, onion, peas, garlic, salt, and pepper.
4. Fry the ingredients for 5 minutes or until the carrots and onion soften.
5. Pour 1 ½ tbsp of oil into the pan and add the cooked quinoa, green onions, and soy sauce.
6. Mix everything together and keep frying for 3 minutes.
7. Add the scrambled egg to the pan and dress in sesame oil. Serve warm.
The next healthy snack is reminiscent sesame bars, with plenty of health benefits, and the sweetness of real maple syrup. In addition, it is also gluten-free, vegan, easy to make, crispy and nutritious.
Time: 5 min
1. Heat your oven to 325 f and line a baking dish with parchment paper.
2. In a large bowl, mix the quinoa, chopped pecans, oatmeal, chia seeds, sugar, and salt.
3. Pout the maple syrup and coconut oil to a small pot and warm the mixture up over a low-medium flame for 2-3 minutes. Mix every once in a while until the maple and coconut oil completely come together.
4. Remove the pot from the flame and pour its contents over the dry mixture and mix well.
5. Carefully pour the mixture into the lined pan and level It out so that it's even.
6. Place into the oven and bake for 15 minutes, then turn the pan around 180 degrees so that it's lying sideways, to make sure the whole pan browns evenly, and bake for another 5-10 minutes. Keep an eye on the oven to make sure your bars don’t burn.
7. The snack is ready when it turns an even golden color, but don’t worry if the edges are darker than the rest.
8. Let the snack cool well before breaking into pieces using a knife or your hands.