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TOPIC: Quinoa Recipes

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January 16, 2013 6:44 PM
i love mixing it with beans, spinach, and nutritional yeast!
January 16, 2013 6:47 PM

Quinoa pudding

like a rice pudding but healthier :)

I used a can coconut milk and extra cows milk cinnamon a bit of agave nectar and added raisins near the end. satified my sweet tooth and my conscious. enjoy

sounds good
bumping for more ideas
January 16, 2013 6:47 PM
bump for later!
January 16, 2013 6:49 PM

This is my favorite quinoa recipe.....

I usually use white quinoa, the red stuff is always really expensive where I shop.

Thanks for sharing the recipe; it sounds & looks amazing! I'm making it as soon as I can!
January 16, 2013 6:52 PM
Always remember to rinse your quinoa before cooking. One of my favorite ways to make it is to use my rice cooker. I use one cup of quinoa and 2 cups of water (or any flavorful liquid like chicken stock, veggie broth, add a little wine). Once the quinoa is cooked, I mix it with spinach and goat cheese. YUM!
Edited by Christabelle79 On January 16, 2013 7:00 PM
January 16, 2013 6:52 PM
This recipe is light and refreshing and delicious!

Refreshing Quinoa Salad
• 1 cup pearl quinoa
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 medium hot house cucumber, diced small
• 8 ounces small cherry tomatoes, cut into 4
• 1/4 medium red onion, diced small
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 large lime, juiced
• 1 tablespoon kosher salt
• 1/4 teaspoon smoked paprika
• 1/4 cup cilantro, chopped
Soak the quinoa 20 minutes in cold water. Rinse thoroughly two times, pour off the water and drain through a large fine mesh strainer. Place in pot with the water and salt. Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes. Remove from heat and set aside to cool.
In a medium bowl, combine cucumber, tomatoes, onion, red wine vinegar, olive oil, lime juice and salt. Add quinoa, paprika and cilantro and fold over to combine.
January 16, 2013 6:54 PM

quinoa, diced tomato black olives, diced cucumber, red onion, feta and lemon juice and olive oil

this. mix the dressing in its own jar and add as needed though. I add garlic to mine)
January 16, 2013 6:54 PM
Subbbeeddd. I <3 quinoa.

Fun fact: its a seed, not a grain.
It's also a full 7g amino acid profile but has poor bioavailability due to the carbohydrate casing we have difficulty breaking down so you dont get all of it. Soaking in water overnight can help fix this (doing it right now).
January 16, 2013 6:55 PM
Bump! I love quinoa too! Good to see so many ideas here! :)
January 16, 2013 6:57 PM
Quinoa Salad

½ cup quinoa, cooked and then cooled
½ cup shredded fresh spinach
1/3 cup diced red onion
1/3 cup finely diced green onion
½ cup diced fresh tomato
1 to 2 TBS lime juice
1 TBS olive oil
1 tsp salt
1 – 2 avocados, diced
Feta cheese, crumbled, amount to taste

Combine all ingredients

Optional: add olives and/or artichoke hearts

A wonderful light salad. I used appricots instead of avocado once and it was excellent. Good recipe to play with a bit, add what you like for flavor.
January 16, 2013 6:58 PM
i use quinoa ALL THE TIME!!! here's some of my favorites that i have bookmarked. they're all veg (as am i!) but i'd guess you could add meat if you need to? i never follow recipes exactly, i use whatever i have in my kitchen and generally add more spices/flavoring than called for but these are a great start:

this link has twelve quinoa recipes - i've only done the third one but others look great:

hope all those links work and that they give you some great ideas!!!!
January 16, 2013 6:58 PM
January 16, 2013 6:59 PM
I just made this and it was good. Not wonderful..needed more ginger/garlic/better soy. I shall adapt! -
January 16, 2013 7:00 PM
Add some crumbled feta (they make ff kind), some chopped black olives and some spinach. TO DIE FOR! The feta and olives will definitely camouflage what you are tasting that you aren't used to. It's kind of an "earthy" flavor that may take a few times to grow used to.
January 16, 2013 7:01 PM

Quinoa Salad

½ cup quinoa, cooked and then cooled
½ cup shredded fresh spinach
1/3 cup diced red onion
1/3 cup finely diced green onion
½ cup diced fresh tomato
1 to 2 TBS lime juice
1 TBS olive oil
1 tsp salt
1 – 2 avocados, diced
Feta cheese, crumbled, amount to taste

Combine all ingredients

Optional: add olives and/or artichoke hearts

A wonderful light salad. I used appricots instead of avocado once and it was excellent. Good recipe to play with a bit, add what you like for flavor.

Oooh! feta and apricots. Now I have a craving! I wonder if there's any chevre in the freezer. That would work too.
January 16, 2013 7:01 PM
I made a recipe tonight.
I boiled quinoa with some diced garlic and chili paste.
Then I took pita bread (cut in half) and stuffed it with a layer of refried beans, quinoa and spinach.. Toasted it in the oven and it was delicious!! =] GOOD LUCK. It looks like there are many people here that have great ideas/recipes!
January 16, 2013 7:02 PM
Bump. With a promise to post a recipe for Mexican Quinoa very soon.
January 16, 2013 7:12 PM
January 16, 2013 7:15 PM
January 16, 2013 7:16 PM
I cook it in low sodium low fat chicken stock. I saute some onions, garlic, red peppers and after the quinoa is cooked I'll add in about a 1/4 cup of the veggie mix to a cup of cooked quinoa.
January 16, 2013 7:17 PM
January 16, 2013 7:44 PM
Rinsing quinoa definitely helps remove that slightly "off" bitter taste. Here are two recipes I really enjoy -

Sweet Potato Quinoa Cakes (I don't make the blackberry salsa) -

Strawberry and Walnut Quinoa (a wonderful breakfast or dessert!) -

And I'm planning to try this Asian Quinoa and Vegetable Salad recipe this weekend with grilled chicken -

Hope this is helpful!
January 16, 2013 7:51 PM
Here are a couple:

With this one, I'd also recommend the addition of some frozen corn (heat it up first before mixing it in at the end) and I increased the lime juice and decreased the olive oil:

Black Bean and Tomato Quinoa

2 teaspoons grated lime zest
2 tablespoons fresh lime juice (most reviews said to increase this)
3 tablespoons olive oil
1 teaspoon sugar
1 cup quinoa
1 can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro

Whisk together lime zest and juice, oil, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if the lid doesn't fit tightly) and steam over medium heat until tender, fluffy and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.


This one was so good! Though I'd go lighter on the parsley, that was a bit overwhelming.

Quinoa with Dried Cherries and Pistachios
(yield: 8 3/4 cup servings)

* 1 3/4 cups uncooked quinoa
* 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
* 3 tablespoons finely chopped shallots
* 2 cups water
* 1/3 cup dry white wine $
* 1/2 teaspoon salt
* 3 tablespoons fresh lemon juice $
* 1/4 teaspoon freshly ground pepper
* 1/2 cup dried sweet cherries, chopped
* 1/2 cup dry-roasted pistachios, chopped
* 1/4 cup chopped fresh mint
* 1/4 cup chopped fresh parsley

1. 1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
2. 2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.
January 16, 2013 7:51 PM

I attempted to make quinoa the other night and I found the 'nuttiness' a litt le too much for my taste. Should it be that nutty? This might be a silly question but does anyone have a quinoa recipe that 'masks' it's flavour?

Mixing it into oatmeal dumbs the flavor down a bit
January 16, 2013 7:55 PM

I just made Turkey and Quinoa Stuffed Peppers in the crockpot two nights ago. So easy and they came out awesome. Best part, you don't have to brown the ground turkey. Just mix everything, stuff the peppers, put it in the crockpot and you're good to go.

Yields: 6 servings | Serving size: 1 stuffed pepper | Calories: 294 | Previous Points: 6 | Points Plus: 7 | Total Fat: 10 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 90 mg | Sodium: 145 mg | Carbohydrates: 19 g | Dietary fiber: 3 g | Sugars: 2 g | Protein: 26 g


1 sweet onion, diced
2 cloves garlic, minced
1/4 cup fresh flat leaf parsley, chopped
1 teaspoon dried oregano
1 cup dry quinoa, rinsed (white or red will work...white was used in this recipe)
1/4 cup whole wheat bread crumbs (whole wheat panko was used in this recipe...Gluten free panko works as well)
1/2 teaspoon black pepper
Kosher or sea salt to taste
1/2 cup freshly grated parmesan cheese
1 egg
2 tablespoons tomato paste
1 pound lean ground turkey (used in this recipes was 93% lean with a mixture of white and dark meat...all breast can be used)
6 bell peppers, slice away tops, scoop out seeds and membrane (we used 2 yellow, 2 red, 1 orange and 1 green...use your favorite colors)
1 (24 ounce) marinara sauce, no sugar added (used in this recipe, 'Lucini Rustic Tomato Basil Sauce')
1/2 cup water


Combine in a large mixing bowl the first nine ingredients. Add 1/3 cup of parmesan, egg, tomato paste and ground turkey, mix well. Using the turkey mixture, evenly stuff the peppers and place side by side in 4-6 quart slow cooker. Pour marinara over peppers, add water to the marinara jar, swirl around and pour around the peppers. Cover and cook on low 6 hours.

Carefully remove peppers from slow cooker, place on plates and sprinkle with remaining parmesan.


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