Eight Healthy Recipes For Cooking With Quinoa


Eight Healthy Recipes For Cooking With Quinoa

May 3, 2015 //

Pronounced "keen-wah," quinoa is a powerhouse of nutrients. It is available in a several varieties: black, red and brown. The ancient Incas revered quinoa as a stable food and called it "chisaya mama," the mother grain. High in magnesium it is also a great source of phosphorous, vitamin B12, essential amino acids and protein. Never soak quinoa, but rinse thoroughly before cooking. To cook, place two cups of liquid per one cup of quinoa in a pot. Bring to boil, reduce heat and simmer for 15 minutes.

1. Savory Red Quinoa


  • 4 cups red quinoa
  • 8 cups water
  • ½ cup fresh broccoli, diced
  • ½ cup fresh celery, diced
  • 1 cup red onion, diced
  • Salt and pepper to taste
  • Garnish with oregano

Sauté broccoli, celery and onion to a medium pot. Add quinoa and water. Add seasoning as desired. Bring to a boil, cover and reduce to medium heat. Cook for 25 minutes until fluffy.

2. Peachy Quinoa


  • 4 free range eggs
  • 4 organic peaches, sliced thin
  • 2 cups non-flavored almond milk
  • 2 cups prepared red quinoa
  • 1 tsp pure vanilla
  • ¼ tsp cinnamon
  • ½ cup dried currants
  • ½ cup dried cranberries
  • ½ cup chopped almonds
  • 3 Tbsp honey

Preheat oven to 350 degrees. In a large bowl, mix eggs and milk. Add vanilla, cinnamon, currants, cranberries, almonds and honey. Gently pour into a non-stick pie plate. Place sliced peaches on top of mixture. Bake 50 minutes. Cool for five minutes. Serve and enjoy.

3. Quinoa Pudding


  • 1 cup cooked quinoa
  • 2 cups organic apple juice
  • 1 cup yellow raisins
  • 1 cup walnuts, chopped
  • 1 ¾ tsp vanilla extract
  • Lemon juice, cinnamon, salt to taste

Combine cooked quinoa, apple juice, raisins and nuts in a pot. Cover and simmer for 15 minutes. Remove from heat and mix in vanilla extract. Cool and serve with honey.

4. Quick Quinoa Wraps


  • 4 whole-wheat tortillas, warmed
  • 1 cup black beans, drained and rinsed
  • 1 cup cooked quinoa
  • 1 cup shredded cheese substitute
  • 1 cup non-fat plain Greek yogurt
  • 1 fresh avocado, sliced
  • 1 cup fresh salsa

Set aside warm tortillas. Mix all ingredients in a bowl. Spoon onto tortillas. Roll into burritos. Serve with a wedge of lemon and salsa.

5. Spring Quinoa Salad


  • 1 cup cooked quinoa
  • 1 cup cooked (shelled) edamame
  • 4 cups watercress, trimmed
  • 1 raw beet, peeled and grated
  • 9 radishes, sliced
  • ½ cup tahini
  • 1 tsp honey
  • ½ water
  • 1 Tbsp fresh lemon juice
  • 1 tsp fresh ginger
  • Salt and pepper to taste

Equally divide the quinoa, edamame, watercress, beet and radishes onto four plates. For the salad dressing, mix together ginger, lemon juice, honey, salt, pepper and water in small bowl.

6. Quick Quinoa Salad


  • ½ cup cooked quinoa
  • 1 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • 4 ounces diced tomatoes
  • 4 ounces diced cucumber
  • 3 ounces baby arugula
  • Salt and pepper to taste

In a large bowl, whisk together olive oil and vinegar to create a dressing. Toss cooled quinoa, diced tomatoes, diced cucumber, and arugula with dressing. Serve.

7. Easy Quinoa Side Dish


  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 Tbsp butter
  • 1 onion, chopped
  • 1 tsp garlic, chopped
  • ½ Tbsp thyme, chopped
  • Salt, pepper, and lemon juice to taste

In a saucepan, melt butter. Add uncooked quinoa and cook until browned. Stir in vegetable broth and bring to a boil. Cover and simmer for 15 minutes. In a bowl, combine onion, garlic, thyme, and seasoning. Stir in cooked quinoa. Serve warm.

8. Guacamole Quinoa


  • 1 ½ avocados, diced and peeled
  • 2 cups cooked quinoa
  • ½ mango, diced
  • ¼ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 1 cup grape tomatoes, sliced
  • ¼ tsp garlic
  • Salt and pepper to taste
  • Juice of 1 lime

In a bowl, mash avocado, lime juice, salt and pepper. Stir in and toss remaining ingredients. Serve chilled or warm.

Adding quinoa to your culinary repertoire is a good move. Find a healthy version and keep it in your kitchen pantry. It is easy to digest and gluten-free. Enjoy.



Gina McKnight

Gina is an author, freelance writer, and equestrian from Ohio USA. Living with her family near Wayne National Forest, she is a fitness enthusiast with a passion for a healthy, organic lifestyle! She is a graduate of Franklin University, Columbus, Ohio; summa cum laude. Gina encourages her readers to eat healthy and to find a sport or hobby that keeps them moving!

No comments yet.

Leave a comment

Your email address will not be published.

  • Instagram Image
  • Instagram Image
  • Instagram Image
  • Instagram Image
  • Instagram Image