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Quinoa and Cheese Filled Roasted Tomatoes

Roasting the tomatoes is probably our favorite way of cooking them because it really helps bring out their delicious flavor. Also, they’re wonderful when you fill them with all kinds of ingredients. Today we’re going the healthy route, and we’ve filled them with a mix of quinoa, pickled artichokes, topped with a bit of crumbled feta.

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Ingredients Needed for Quinoa and Cheese Filled Roasted Tomatoes

3 tomatoes
1 ounce green olive, thinly sliced
1 ounce black olive, thinly sliced
7 ounces of quinoa, cooked
3 ounces of baby pickled artichoke
3.5 ounces of feta cheese
1 teaspoon olive oil

How to Make Quinoa and Cheese Filled Roasted Tomatoes

  1. Preheat the oven to 340°F/170°C.
  2. Remove the tops of the tomatoes and scoop their inside so you can make room for the filling.
  3. Thinly slice the olives on your wooden board and place them in a large bowl.
  4. Add the cooked quinoa, artichokes, and feta cheese. Keep a bit of feta for later. Mix everything and use the mixture to fill the tomatoes.
  5. Next, place the tomatoes in a baking dish, and drizzle a small amount of olive oil. Top with the remaining feta cheese.
  6. Cook the tomatoes for the next 20 minutes!

Soy Sauce Marinated Salmon With Quinoa and Mushrooms

Quinoa is one of the most protein-rich foods you can eat. Also, it has lots of fiber and iron, making it something you should definitely eat more often if you’re on a healthy living path. Mix it with some mushrooms and other veggies and serve it as a side for a delicious salmon steak, flavored with delicious Asian spices.

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Ingredients Needed for Soy Sauce Marinated Salmon With Quinoa and Mushrooms

1 teaspoon honey
1 teaspoon mirin
1 tablespoon soy sauce
3 garlic cloves, crushed
0.5 ounce ginger, shredded
7 ounces of salmon, diced
3 ounces of quinoa, cooked
1 tablespoon vegetable oil
1 spring onion, chopped
5 mushrooms, quartered
2 romaine lettuces leaves
lemon zest, shredded

How to Make Soy Sauce Marinated Salmon With Quinoa and Mushrooms

  1. Add the honey, mirin, and soy sauce in a small bowl. Also, add 2 garlic cloves and half of the ginger. Add the diced salmon, mix and cover the bowl with foil. Let it marinate for the next 30 minutes.
  2. Next heat the vegetable oil in a skillet over medium heat. Add the remaining garlic and ginger. Add the mushrooms, and the romaine lettuce leaves. Stir and cook for around 2 minutes. Add the lemon zest, stir, and cook for an additional minute.
  3. Take out everything from the skillet and add the salmon. Cook it evenly on all sides. Next, add the cooked quinoa, mushrooms, stir, and cook everything for 1 more minute.

Chickpea, Quinoa and Veggie Fritters

Here is a delicious and nutritious snack, filled with lots of delicious ingredients. Cooked quinoa and chickpeas are mixed with bell pepper, fresh coriander, and a few spices in these wonderful fritters, that may be one of our favorite veggie snacks. They work great with just about any dip you can imagine.

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Ingredients Needed for Chickpea, Quinoa and Veggie Fritters

1 cup quinoa
2 cups of vegetable stock
4 breads slices
1 fresh coriander bunch
1 red bell pepper, small cubes
1 cup canned chickpeas
1 egg
salt
pepper
1 teaspoon cumin powder
2 tablespoons of vegetable oil

How to Make Chickpea, Quinoa and Veggie Fritters

  1. Add the quinoa and the vegetable stock in a saucepan over medium heat.
  2. Bring to a boil and cook the quinoa for around 20 minutes, when the liquid is absorbed.
  3. Next set up your food processor and add the bread slices, fresh coriander, red bell pepper, chickpeas, and egg. Blend everything until smooth.
  4. Next, add the quinoa and mix to combine it with the rest of the ingredients. Season with salt, pepper, and cumin powder. Mix again.
  5. Next, grab a pinch of the mixture using your hands and shape it into a 2 inches (5 cm) diameter patty. Continue until you’ve used all of the mixture.
  6. Next heat the vegetable oil in a skillet over medium-high heat.
  7. Add the patties and cook them until golden and crispy on both sides.
  8. You can serve them topped with a bit of yogurt and parsley.

Quinoa Chocolate Pudding

Mix your quinoa with some rich coconut milk, and it will help it reach the next level in this wonderful pudding. It’s sweetened with a bit of maple syrup, and it also has some cocoa, which takes its taste to kid-friendly territory. Plus, we can’t think of a better way to start off your day. Especially when you also top it with your favorite fruit!

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Ingredients Needed for Quinoa Chocolate Pudding

½ cup uncooked quinoa
1 cup almond milk
½ cup coconut milk
2 tablespoons of maple syrup
1 tablespoon cocoa powder
bun
strawberry
blackberry
blueberry
dark chocolate
almond

How to Make Quinoa Chocolate Pudding

  1. Heat a skillet over medium heat and add the quinoa.
  2. Add the almond milk and stir until the mixture starts simmering.
  3. Add the coconut milk, stir, and simmer further.
  4. Add the maple syrup and cocoa powder.
  5. Give it a good stir and cook on low heat until the mixture thickens.
  6. Transfer the quinoa pudding on two plates.
  7. Top each plate with strawberries, blackberries, blueberries, dark chocolate, and almonds.

Quinoa Fruit Salad With Toasted Coconut Flakes

We’re big fans of quinoa, because it can be used in lots of different ways. One of our clear favorites is this fruit salad, topped with some lightly toasted coconut flakes. Top this with your favorite fruits. If you need a starting point, go for kiwi, blackberries, and blueberries. The taste ends up being just right!

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Ingredients Needed for Quinoa Fruit Salad With Toasted Coconut Flakes

⅓ cup quinoa
1 ¼ cup water
½ cup milk
1 teaspoon brown sugar
½ cup coconut flakes
1 kiwi, sliced
1 tablespoon blackberries
1 tablespoon blueberries

How to Make Quinoa Fruit Salad With Toasted Coconut Flakes

  1. Add the quinoa in a large bowl and pour 1 cup of water over it. Let it soak for 30 minutes. When the time’s up, drain the excess water using a strainer.
  2. Add the remaining water and the milk in a saucepan, then place it over medium heat. Add the brown sugar.
  3. When the liquid starts simmering, add the soaked quinoa, and whisk for 1-2 minutes. Leave it aside so that the quinoa absorbs the liquid.
  4. Preheat the oven to 400°F/200°C.
  5. Line a baking tray with parchment paper and add the coconut flakes over it, in an even layer. Bake the flakes for the next 5 minutes.
  6. Make sure the quinoa is soft and then strain it well, to remove the excess liquid.
  7. Transfer the cooked quinoa in a bowl, then add the coconut flakes, combine them with a fork.
  8. Top the bowl with kiwi, blackberries, and blueberries.

Black Rice, Quinoa and Tuna Bowl

Although less popular than regular rice, black rice has an impressive amount of health benefits ranging from protecting your heart to detoxifying your body. In fact, centuries ago in Asia, it was reserved only for Chinese royalty. So, test it tonight, in this healthy and delicious bowl, with tuna, avocado, quinoa, and a few veggies!

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Ingredients Needed for Black Rice, Quinoa and Tuna Bowl

½ cup black rice
½ cup quinoa
½ carrot
½ cucumber
1 teaspoon rice vinegar
5 ounces of canned tuna in oil
1 avocado, sliced
seaweed
1 tablespoon white sesame seeds

How to Make Black Rice, Quinoa and Tuna Bowl

  1. Add water in a saucepan, place it over medium heat and bring it to a boil.
  2. Add the black rice and cook it according to the instructions on the package.
  3. In the meantime, add water in a separate saucepan, place it on the heated stove, bring it to a boil and add the quinoa.
  4. The water-quinoa ratio should be 2:1. Reduce the heat and simmer for 10 to 15 minutes, until the quinoa is tender and the liquid is absorbed.
  5. Place the carrot and cucumber on a wooden board and slice them into thin sticks.
  6. When the quinoa is cooked strain the excess water, if necessary. Transfer the quinoa on a plate and pat it into an even layer. Set it aside for 20 minutes.
  7. Also strain the cooked rice, pat it into an even layer on a plate, and set it aside for 20 minutes.
  8. Transfer the cooked quinoa and black rice in a large salad bowl. Add rice vinegar and combine everything.
  9. Divide the quinoa and black rice in 2 separate bowls.
  10. Top each bowl with equal quantities of carrot and cucumber sticks, tuna, avocado, nori, and sesame seeds.

Quinoa, Tofu, and Mushroom Bowl

Quinoa and tofu are extremely rich sources of protein, so you can give them a try if you’re planning to go meat-free today. Try them in this delicious combo, flavored with garlic, onion, and a few mushrooms. Who knows, maybe you won’t even go back to meat!

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Ingredients Needed for Quinoa, Tofu, and Mushroom Bowl

2 teaspoons of sesame oil
3.5 ounces of tofu, cubed
0.75 inch – ginger, peeled and sliced
2 garlic cloves, sliced
1 spring onion, thinly chopped
½ cup quinoa, cooked
salt
6 mushrooms, quartered
½ red bell pepper, thinly sliced
4 romaine lettuce leaves
parsley

How to Make Quinoa, Tofu, and Mushroom Bowl

  1. Heat a teaspoon of sesame oil in a wok over medium-high heat.
  2. Add the tofu and cook it until golden, for 6-7 minutes. Set it aside.
  3. Add the remaining sesame oil in the wok. Add the ginger, garlic, and spring onion. Stir and cook about 1 minute.
  4. Add the cooked quinoa and season with salt. Add the mushrooms, tofu, red bell pepper, and give it a good stir. Cook for a few minutes.
  5. Break the romaine lettuce leaves and add them to the wok.
  6. Stir and leave everything on heat for 1-2 more minutes.
  7. If you want, serve it with fresh parsley.

Veggie Quinoa Risotto

If healthy food is what you’re looking for, you’re in the right place! This is a different type of risotto, with quinoa, cucumbers, avocado and a flavorful dressing. You must try it!

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Ingredients Needed for Veggie Quinoa Risotto

1 cup water
4 ounces of quinoa
1 cucumber
1 avocado
1 tablespoon dill
1 tablespoon parsley
1 tablespoon vegetable oil
1 garlic clove
½ lime
salt
pepper
3 ounces of boiled peas

How to Make Veggie Quinoa Risotto

  1. Heat a large saucepan, add water and boil the quinoa for 10 minutes.
  2. Finely slice the cucumber and avocado.
  3. Prepare the dressing in a small cup. Add dill, parsley, oil, the chopped garlic clove, lime juice, salt and pepper.
  4. Mix boiled quinoa with chopped vegetables and with peas.
  5. Pour the dressing and mix all of the ingredients together.
  6. Make round shapes and serve.

Roasted Salmon With Quinoa and Veggies

Salmon is a delicious fish, and always a viable idea for dinner. It also comes with plenty of benefits, thanks to its rich content of omega-3 fatty acids, proteins, and vitamins. And since we’re talking healthy food, you can try serving it with a light side of quinoa and veggies. After all, maintaining a balanced diet should be an objective for just about everyone.

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Ingredients Needed for Roasted Salmon With Quinoa and Veggies

3.5 ounces of cauliflower, florets
1 carrot, thinly sliced
1 red onion, chunks
salt
pepper
1 tablespoon olive oil
4 ounces of quinoa
6 ounces of salmon
¼ cup lemon juice
1 tablespoon maple syrup
walnuts
parsley

How to Make Roasted Salmon With Quinoa and Veggies

  1. Preheat the oven to 430°F/220°C.
  2. Line a baking tray with parchment paper. Add the cauliflower, carrot, and red onion.
  3. Season with salt, pepper, and pour a small drizzle of olive oil.
  4. Slide the tray into the oven and cook the veggies for the next 25 minutes.
  5. In the meantime, fill a saucepan about half with water, and bring it to a boil, over medium heat. Reduce heat to low, pour in the quinoa, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.
  6. Take the tray out of the oven, but don’t turn off the heat. Place the salmon next to the veggies, and season it with salt and pepper, then drizzle olive oil.
  7. Slide the tray into the oven again, cooking the salmon for the next 25 minutes.
  8. Separately, mix the lemon juice with maple syrup.
  9. Place the quinoa next to the salmon and veggies.
  10. Pour the lemon juice and maple syrup dressing over the salmon.
  11. Garnish with a few walnuts and some chopped parsley.
Quinoa and Veggie Salad

Quinoa and Veggie Salad

Quinoa originates from South America, and it is said to have been used by the Mayans to provide them with strength and energy. So, if you want to enjoy a strong, energy-boosting salad tonight, you can try this one, which also has red onion, bell pepper, corn, and beans.

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Ingredients Needed for Quinoa and Veggie Salad

4 ounces of quinoa
¼ cup orange juice
2 tablespoons of olive oil
¼ cup apple cider vinegar
1 tablespoon agave syrup
orange zest
½ yellow bell pepper, sliced
1 red onion, chopped
½ cup sweet corn
½ cup red beans, canned
1 orange, cubes
salt
pepper

How to Make Quinoa and Veggie Salad

  1. You can start with the quinoa.
  2. Bring water in a saucepan to a boil. Add the quinoa, and simmer it until tender, and the water is absorbed, roughly around 15 to 20 minutes.
  3. For the dressing, pour the orange juice in a small bowl. Add the olive oil, apple cider vinegar, and agave syrup. Shred a touch of orange zest. Mix.
  4. Add the cooked quinoa in a large salad bowl. Add the bell pepper, red onion, corn, red beans, and orange cubes.
  5. Season with salt, pepper, and pour the orange dressing. Mix everything and enjoy!

Quinoa and Broccoli Burger

A delicious burger is one of life’s guilty pleasures, but not the first thing that comes to mind when you’re going for a healthy lifestyle. Luckily, now you can try a much healthier type of burger, replacing the usual patty with one made with quinoa, broccoli, and oat flakes. Try it and see that it’s both nutritious and delicious!

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Ingredients Needed for Quinoa and Broccoli Burger

1 onion, chopped
1 tablespoon vegetable oil
2 ounces of broccoli, chopped
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon soy sauce
salt
pepper
1 egg
1 cup quinoa, cooked
⅓ cup cheddar, shredded
¼ cup walnuts, chopped
1.5 ounces of oat flakes
9 burger buns
4 red cabbage leaves
2 tomatoes, sliced
2 cucumbers, sliced

How to Make Quinoa and Broccoli Burger

  1. Preheat the oven to 360°F/180°C.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Add the onion and cook until it turns translucent.
  4. Add the broccoli and season with garlic, oregano, soy sauce, salt, and pepper.
  5. Stir, and cook everything for 2 minutes.
  6. Crack the egg into a bowl and whisk it. Add the cooked quinoa over it. Add Cheddar, walnuts, and oat flakes. Mix until smooth. Add the onion and broccoli mixture and combine all the ingredients.
  7. Use your hands to shape the mixture into 9 burger patties, making them around 2 inches (5 cm) in diameter.
  8. Line a baking tray with parchment paper and place the patties over it.
  9. Cook the quinoa patties for the next 20 minutes.
  10. Now start assembling the burgers: top the bottom bun with red cabbage leaf, 1 quinoa patty, tomato and cucumber slices, then finally top it with the other half of the bun. Make the same for the remaining quinoa patties.
  11. Enjoy!

Quinoa-Filled Pumpkins

These quinoa-filled pumpkins are perfect for Halloween! And, if you were looking for a vegetarian dish to impress your guests with, then cooking this is a no-brainer! You can also add your favorite veggies in the mix, because we’ve used a few mushrooms and leeks, and they turned out absolutely fabulous!

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Ingredients Needed for Quinoa-Filled Pumpkins

3 pumpkins
3 teaspoons of olive oil
salt
pepper
2 cups of vegetable stock
1 cup quinoa
10 mushrooms, thinly sliced
2 garlic cloves, crushed
½ leek, white part only, thinly sliced
1 thyme sprig
2 rosemary sprigs
¼ cup white wine

How to Make Quinoa-Filled Pumpkins

  1. Preheat the oven to 400°F/200°C.
  2. Slice off the top of the pumpkins and remove their seeds, making room for the filling.
  3. Pour 1 teaspoon of olive oil inside each of them and season with salt and pepper.
  4. Line a baking tray with parchment paper and place the pumpkins on top. Cook them for the next 30 minutes.
  5. Heat a saucepan over medium heat, and pour the vegetable stock.
  6. Bring it to a boil and add the quinoa. Bring to a boil, then reduce the heat, and simmer until all of the liquid is absorbed. This will take 15 to 20 minutes.
  7. Next heat a skillet over medium heat and add the olive oil. Add the mushrooms and cook them for 1 minute. Add the crushed garlic and leek. Season with thyme, rosemary, salt, and pepper.
  8. Pour the white wine and add the quinoa. Cook everything for 2-3 more minutes.
  9. Use the filling to stuff the pumpkins.
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