My Favorite Quinoa Recipes

 

Though often classified as a grain, quinoa (pronounced KEEN-wah) is actually a seed. It has the highest nutritional profile and cooks the fastest of all grains.

Benefits to eating quinoa:

  • Contains all eight amino acids to make it a complete protein
  • Has a protein content equal to milk
  • High in B vitamins, iron, zinc, potassium, calcium, and vitamin E
  • Gluten-free; easy to digest
  • Ideal food for endurance
  • Strengthens the kidneys, heart, and lungs

Below are three of my favorite quinoa recipes that highlight just how versatile this grain is. It can be cooked and served hot or cold with sweet or savory seasonings, and it can be used to bake with.

 

Quinoa Breakfast Bites

MiniQuiches

Makes 48 mini muffins.

  • 2 cloves garlic
  • 1 cup frozen spinach or 3 cups fresh spinach
  • 1 cup shredded mozzarella
  • 1 cup cooked quinoa
  • 2 cups milk
  • 3 eggs
  • 1 tsp salt
  • 1/4 tsp pepper
  1. Preheat oven to 350. Chop garlic and let sit for 5 minutes to release nutritional properties. Then saute garlic on medium in olive oil with spinach until completely wilted, about 5 minutes. Remove from heat and mix in cheese. Add quinoa and mix well.
  2. Spoon a tablespoon of the cheese-spinach-quinoa mixture into each mini muffin cup.
  3. Whisk eggs, milk, salt, and pepper together thoroughly and immediately pour into muffin cups on top of quinoa spinach cheese mixture, filling each cup almost to the top.
  4. Bake at 350 for 15–17 minutes, until firm and slightly brown on top.

Quinoa Tabbouleh

Tabbouleh is a Middle Eastern salad traditionally made with Bulgur wheat. This version with quinoa is gluten free and contains more protein.

  • 2 cups cooked quinoa, cooled
  • 1 cup diced tomato
  • 1 cup diced cucumber
  • 1/2 cup chopped parsley
  • 1/4 cup chopped mint
  • 1/4 cup lemon juice
  • generous drizzle olive oil (about 2 Tbsps)
  • 1 tsp salt
  • 1/2 tsp pepper

Mix all ingredients and serve immediately or allow to marinate for about 30 minutes in the refrigerator.

 

Quinoa Brownies

Quinoa Brownies

  • 2 cups cooked quinoa, cooled
  • 
1/3 cup whole milk
  • 
4 large eggs
  • 
1 tsp pure vanilla extract
  • 3/4 cup butter, melted and cooled
  • 
1 1/2 cups white or cane sugar
  • 
1 cup unsweetened cocoa powder
  • 
1 1/2 tsp baking powder
  • 
1/2 tsp baking soda
  • 1/2 tsp salt
  1. Preheat oven to 350 degrees. Lightly grease one 9×13 glass dish. Line the bottoms of the pan with parchment paper to prevent sticking.
  2. Combine milk, eggs, and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter, and continue to blend until smooth.
  3. 

Add sugar to a large bowl. Sift in cocoa and then whisk in baking powder, baking soda, and salt. Add the contents of the blender and mix well.
  4. Pour the batter evenly into the 9×13 dish and bake on the center oven rack for 40-45 minutes or until a knife inserted in the center of the brownies comes out clean. Remove brownies from oven and cool completely in the pan before serving.
  5. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.

 

For a hot, savory quinoa dish that’s great for dinner, try my Sweet Potato Quinoa Pilaf. Or sign up for my newsletter to receive weekly recipes.

And you don’t want to miss Beauty and the Beard’s Parmesan Garlic Quinoa either…it’s magnificent.

Comments

  1. what great ideas!!!! i love the brownie one of course ha! i love you how are you providing more than one way to use the same ingredient! that’s super helpful!

    by AnneVDW on April 21, 2013 at 10:17 pm
  2. Thanks! I’m so glad you find it helpful. Quinoa is incredibly versatile, which is nice because you can just cook up a big batch and then make whatever you feel like.

    by anglofyle on April 29, 2013 at 12:51 pm