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quinoa baked squash and goat cheese salad

Quinoa, Baked Squash, and Goat Cheese Salad

If you never get tired of refreshing, healthy, and easy to make salads, you’ll be happy to know we’ll always have fresh ideas for you. Join us in roasting some butternut squash and cooking the quinoa, and then tossing them together with cherry tomatoes, sweet corn, goat cheese, and a lot of fresh parsley.

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Ingredients Needed for Quinoa, Baked Squash, and Goat Cheese Salad

Baking the butternut squash: ½ butternut squash, cubed salt pepper 2 tablespoons of olive oil Cooking the quinoa: 2 cups of vegetable stock 1 cup quinoa salt For the salad: 3 ounces of cherry tomato 3 tablespoons of sweet corn 2 tablespoons of fresh parsley, chopped 2 ounces of goat cheese

How to Make Quinoa, Baked Squash, and Goat Cheese Salad

Baking the butternut squash:
    Cooking the quinoa:
      For the salad:
      1. Serve with one soft-boiled egg for one serving.
quinoa squash celery salad with feta

Feta and Quinoa Squash Salad

Nothing easier than making a salad, right? Right, but as long as you have all the ingredients ready for the tossing. So why don’t we cook some quinoa first and then some butternut squash? From there it’s all about mixing all the ingredients together. So little fuss for so much delight!

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Ingredients Needed for Feta and Quinoa Squash Salad

7 ounces of cooked quinoa
3 ounces of cooked butternut squash, chopped
½ cup dried cranberries
½ cup pecan nuts
1 tablespoon olive oil
salt
pepper
1 celery stick, chopped
½ cup celery leaves
1 tablespoon fresh parsley, chopped
3 ounces of feta
balsamic glaze for serving

How to Make Feta and Quinoa Squash Salad

    1. Add the quinoa, butternut squash, dried cranberries, pecans, and olive oil to a bowl.
    2. Season with salt and pepper and keep adding the chopped celery, celery leaves, and parsley. Mix until even.
    3. Serve with feta on top and drizzled with balsamic glaze.
warm squash zucchini salad with quinoa

Warm Squash and Quinoa Salad

For this one, we paired garlic, cumin, and lemon-flavored quinoa with roasted vegetables to get a warm and comforting salad. On the ingredient list, you can find squash, bell pepper, onion, and zucchini. You’ll bake these goodies together for 25 minutes.

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Ingredients Needed for Warm Squash and Quinoa Salad

For the veggies:

5 ounces of butternut squash, cut into bigger pieces
1 red bell pepper, chopped
1 red onion, chopped
1 zucchini, sliced
1 tablespoon olive oil
salt
pepper

For the quinoa:

7 ounces of cooked quinoa
2 garlic cloves, crushed
1 teaspoon cumin powder
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil
salt
pepper
1 ounce feta
fresh parsley for garnishing

How to Make Warm Squash and Quinoa Salad

  1. For the veggies: Line a baking tray with parchment paper and add the squash, bell pepper, red onion, and zucchini.
  2. Drizzle with olive oil, season with salt and pepper, then bake for 25 minutes at 360⁰F/180⁰C.
  3. For the quinoa: Add the quinoa to a medium cooking pot filled halfway with water and cook until water is absorbed or for 15-20 minutes.
  4. Add the cooked quinoa, garlic, cumin, some lemon zest, the lemon juice, and the olive oil. Season with salt and pepper, too.
  5. Serve the vegetables and quinoa together on a plate, garnished with feta cheese and fresh parsley.
Quinoa Crusted Leek Pie

Quinoa Crusted Leek Pie

Sure, we all love pies, but we still have to take care of our diet. So, to let go of those pesky carbs, we recommend making the pie crust out of quinoa. Quinoa is packed full of protein and fiber, and it makes for a similar crust when served as a pie. We’ve made the pie with leek, tomato, and a bit of parmesan on top.

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Ingredients Needed for Quinoa Crusted Leek Pie

1 cup quinoa
½ cup almond flour
1 teaspoon cornstarch
pink himalayan salt
2 teaspoons of olive oil
1 egg
1 leek, green and pale green parts only
1 teaspoon thyme
2 garlic cloves, crushed
pepper
2 egg whites
¼ cup parmesan, shredded
1 tomato, sliced

How to Make Quinoa Crusted Leek Pie

  1. Preheat the oven to 360°F/180°C.
  2. Add the quinoa in a glass baking dish and slide it into the oven for the next 20 minutes. Don’t turn off the heat after it’s ready.
  3. Add half of it in a blender and blend it until smooth. Mix the 2 types of quinoa in a large bowl. Add the almond flour, cornstarch and a pinch of salt. Add 1 teaspoon of olive oil and 1 egg.
  4. Mix everything with a wooden spatula.
  5. Add the quinoa in a glass baking dish and press it well on the bottom and sides. You should obtain a thick layer of quinoa, about 1 inch (2.5 cm) thick. Slide it into the oven for the next 20 minutes. Don’t turn off the oven.
  6. Heat the remaining olive oil in a skillet over medium heat. Add the leek, thyme, garlic. Season with salt and pepper. Cook everything for 3 minutes.
  7. Add the leek in a large bowl. Mix it with egg whites with shredded parmesan.
  8. Add the mixture to the roasted quinoa. Evenly lay the tomato slices. Slide the tray into the oven for the next 20 minutes.
Colorful Chicken Quinoa Salad

Colorful Chicken Quinoa Salad

Our recommendation for a light dinner? This chicken and quinoa salad! It may not seem that interesting at first, but this salad has more than enough flavor. It’s flavored with Dijon mustard, honey, lime and orange juice, a touch of mint and a few walnuts that add a bit of crunch. Our verdict? It’s delicious!

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Ingredients Needed for Colorful Chicken Quinoa Salad

½ cup quinoa
1 teaspoon vegetable oil
7 ounces of chicken breast, diced
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon orange juice
1 teaspoon olive oil
salt
3.5 ounces of salad mix
1 cucumber, diced
6 cherry tomatoes, halved
4 black olives, sliced
1 spring onion, chopped
0.5-ounce walnuts, chopped
fresh mint

How to Make Colorful Chicken Quinoa Salad

  1. Heat a saucepan over medium heat, add water in it and bring it to a boil. Add the quinoa and cook it for 15 minutes.
  2. Heat the vegetable oil in a skillet over medium-high heat. Add the chicken and cook it until golden, 15 to 20 minutes.
  3. For the dressing, add the Dijon mustard in a small bowl. Add the honey, lime juice, orange juice, and salt. Mix.
  4. Add the salad mix in a large bowl. Add the quinoa, cucumber, cherry tomatoes, olives, spring onion, and walnuts. Pour the dressing and add a bit of mint. Mix everything.
veggie stew with quinoa and yogurt

Veggie Stew With Quinoa and Yogurt

This dish combines quinoa with a yogurt-feta cream and a rich vegetable stew. The latter is made of onion, garlic, beet, tomatoes, and chickpeas, flavored with raisins, cumin, and coriander, all cooked in vegetable stock and not too much oil. Give it a try.

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Ingredients Needed for Veggie Stew With Quinoa and Yogurt

For the quinoa:

2 ounces of quinoa
salt

For the stew:

½ onion, chopped
1 tablespoon vegetable oil
1 garlic clove, diced
2 ounces of canned beets, chopped
1 tomato, diced
¼ cup vegetable stock
1 tablespoon white wine vinegar
1 tablespoon raisins
1 teaspoon cumin seeds
1 teaspoon coriander seeds
salt
pepper
4 ounces of chickpeas

For the yogurt-feta cream:

2 tablespoons of yogurt
1-ounce feta cheese

How to Make Veggie Stew With Quinoa and Yogurt

  1. For the quinoa:
    Fill a cooking pot halfway with water, bring it to a boil and add the quinoa. Add some salt and cook until all the water has absorbed. Set aside.
  2. For the stew:
    Heat the vegetable oil in a skillet over low heat and add the onion. As it starts getting tender, stir and add the garlic, canned beets, tomato, vegetable stock, white wine vinegar, raisins, cumin, coriander, and chickpeas. Season with salt and pepper, too. Cook and stir until reduced. Set aside.
  3. For the yogurt-feta cream:
    Add the yogurt and the feta to a smaller bowl and mix them.
  4. Strain the cooked quinoa and serve it with the stew and yogurt-feta cream.
Chicken and Quinoa Salad

Chicken and Quinoa Salad

This straightforward and very easy to prepare salad is made up with cooked quinoa, fried chicken breast and some raw veggies added to the plate. We’re also bringing into the game an unpretentious sauce made from red wine vinegar, olive oil, lemon juice and oregano.

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Ingredients Needed for Chicken and Quinoa Salad

1 tablespoon vegetable oil
4 ounces of chicken breast, sliced
salt
pepper
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
2 ounces of cooked quinoa
4 cherry tomatoes, halved
1 small cucumber, cubed
5 black olives
½ avocado
1 tablespoon feta cheese

How to Make Chicken and Quinoa Salad

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken breast, some salt, and pepper and cook it on both sides until golden brown. Set aside.
  3. Add the vinegar, olive oil, lemon juice, dried oregano and some salt to a small bowl. Mix them. Set aside.
  4. Serve the cooked quinoa with the cooked chicken breast, cherry tomatoes, cucumber, black olives, avocado, and feta. Garnish with fresh dill and drizzle some of our vinegar-lemon juice sauce.
Shrimp, Avocado, and Quinoa Risotto

Layered Shrimp, Avocado, and Quinoa Salad

You usually serve a salad by tossing everything in a bowl. However, there are always new tricks to try. Here, we’ve divided the salad into 3 layers. The base is made of cooked quinoa, topped with a fresh veggie salsa, and as a final touch, a few shrimp cooked on the stove.

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Ingredients Needed for Layered Shrimp, Avocado, and Quinoa Salad

1 avocado, pitted
1 tomato, diced
1 spring onion, chopped
½ red onion, chopped
½ green chili, chopped
lime zest
1 garlic clove, crushed
1 tablespoon lime juice
1 teaspoon olive oil
salt
pepper
1 tablespoon vegetable oil
6 medium-sized shrimp
3.5 ounces of quinoa, cooked
1 roasted red bell pepper, sliced
parsley

How to Make Layered Shrimp, Avocado, and Quinoa Salad

  1. Place the avocado on your wooden board, thinly slice it and then dice it.
  2. Add it to a large bowl. Add the tomato, spring onion, chili, lime zest, and garlic. Season with salt, pepper, olive oil, and lime juice. Mix.
  3. Next, heat the vegetable oil in a skillet over medium heat. Add the shrimp and season with salt and pepper. Cook evenly on both sides, for 3-4 minutes.
  4. Add the cooked quinoa on the bottom of 2 separate cooking rings and press to release the excess air. Top them with the sliced roasted bell pepper, avocado salsa, and shrimp.
Chicken and Mushroom Quinoa Risotto

Chicken and Mushroom Quinoa Risotto

Are you a fan of risotto, but you’re also afraid of those pesky little carbs? You can replace rice with something healthier, like quinoa, and still obtain a delicious flavor and texture. Add some chicken breast, mushrooms (the more exotic, the better), a bit of spinach, and a touch of parmesan.

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Ingredients Needed for Chicken and Mushroom Quinoa Risotto

1 tablespoon vegetable oil
7 ounces of chicken breast, cubed
2 ounces of brown mushrooms, sliced
2 ounces of shimeji mushroom
2 ounces of enoki mushroom
1 spring onion, chopped
2 garlic cloves, crushed
½ cup quinoa
½ cup white wine
½ cup chicken stock
salt
pepper
½ cup parmesan, shredded
2 ounces of baby spinach

How to Make Chicken and Mushroom Quinoa Risotto

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken cubes and cook them for 15 minutes, or until golden, on all sides.
  3. Remove the chicken from the skillet and add the mushrooms to the remaining fat. Cook them for 2-3 minutes, stirring.
  4. Next, take them out and add the spring onion and garlic. Cook a few seconds, until they soften, then add the quinoa.
    Pour the white wine and chicken stock. Stir.
  5. Bring to a boil and then reduce the heat. Simmer everything for 15 minutes.
  6. Add the mushrooms and chicken to the cooked quinoa. Season with salt, pepper, and give it a good stir.
  7. Stir in the parmesan and fresh baby spinach, and cook for 1-2 more minutes!
Quinoa and Mango Salad

Quinoa and Mango Salad

We think that this salad not only sounds good, but it’s delicious, healthy and oh so easy to make! Quinoa might not have that rich of a flavor on its own, but here it brings together all the rest of the ingredients. We’re talking mango, fresh coriander, raisins, a few veggies, and a few other stuff you don’t see in a salad every day!

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Ingredients Needed for Quinoa and Mango Salad

7 ounces of cooked quinoa
1 tablespoon soy sauce
1 tablespoon coconut flakes
2 tablespoons of raisin
½ red bell pepper, cubed
1 small mango, cubed
1 small red onion, thinly sliced
3 tablespoons of parsley, chopped
1 teaspoon lime zest
1 tablespoon fresh coriander
¼ cup almond (for topping)

How to Make Quinoa and Mango Salad

  1. Add the cooked quinoa in a large salad bowl.
  2. Add the soy sauce, coconut flakes, raisins, red bell pepper, mango, and onion.
  3. Chop the parsley and coriander and add them to the bowl.
  4. Shred lime zest.
  5. Mix the salad and top it with some almonds.
Chicken and Mushroom Quinoa

Chicken and Mushroom Quinoa

Serve your delicious chicken tonight with a healthy side! Quinoa is one of the hottest superfoods available and it goes very well cooked next to some mushrooms and baby spinach, flavored with a touch of white wine and garlic. As a finishing touch, you can grate parmesan on top!

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Ingredients Needed for Chicken and Mushroom Quinoa

4 ounces of mushroom, quartered
7 ounces of chicken breast
1 tablespoon vegetable oil
1 medium-sized onion, chopped
2 garlic cloves, thinly sliced
½ cup white wine
4 ounces of uncooked quinoa
1 cup vegetable stock
3 ounces of baby spinach
salt
pepper
¼ cup parmesan, shredded

How to Make Chicken and Mushroom Quinoa

  1. Cut the chicken breast into dices.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Cook the chicken for about 15 minutes, until golden. Take out the chicken and in the remaining fat add the onion and garlic. Cook them until golden, and add the mushrooms and white wine.
  4. Add the uncooked quinoa and pour the vegetable stock. Bring to a boil and top it with a lid. Simmer for the next 15 minutes.
  5. Season with salt, pepper, add the baby spinach and shred some parmesan on top.
  6. Stir, and cook for 1-2 more minutes.
    You can serve the dish with some more grated parmesan on top.
Quinoa Salad with Avocado and Roast Squash

Quinoa Salad With Avocado and Roast Squash

Not exactly your typical salad, this one brings the healthy quinoa on the main stage, along with avocado, arugula leaves, and roasted squash. Speaking of squash, we are big fans of it, and we’re planning on using it for lots of winter-inspired recipes. Give the salad a fresh and exotic taste, by adding a few fruits on top, like orange slices and pomegranate seeds.

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Ingredients Needed for Quinoa Salad With Avocado and Roast Squash

4 ounces of yellow squash, diced
1 teaspoon vegetable oil
salt
pepper
2 avocados
fresh coriander
fresh mint
1 teaspoon olive oil
½ lemon
3 ounces of arugula
4 ounces of cooked quinoa
½ orange, sliced
2 tablespoons of pomegranate seed
chives

How to Make Quinoa Salad With Avocado and Roast Squash

  1. Preheat the oven to 360°F/180°C.
  2. Line a baking tray with parchment paper. Add the yellow squash and drizzle the vegetable oil over it. Season with salt and pepper.
  3. Slide the tray into the oven for the next 35 minutes.
  4. Slice the avocado into halves, remove its pit and place it in a tall glass container. Add the fresh coriander, mint, drizzle the olive oil, season with salt, and add the lemon juice.
  5. Set up your immersion blender and blend everything into a smooth mash.
  6. Start assembling the salad. Thinly slice the remaining avocado. Add the arugula, cooked quinoa, thinly sliced avocado, orange slices, pomegranate seeds, broccoli sprouts, avocado mash, and roasted squash.
  7. You can even top it with some spring onion, green parts only.
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