#QuinoaRecipe

[butasparrow]

For a tasty gluten-free breakfast or snack, try this Apple Cinnamon Quinoa Parfait. It has the healthy benefits of cooked quinoa and the cozy tastes of apples and cinnamon. This parfait is both tasty and good for you. The maple syrup adds a touch of sweetness, and the nuts give it some crunch.

Ingredients: 1 cup cooked quinoa. 1 cup unsweetened applesauce. 1/2 cup almond milk. 2 tablespoons maple syrup. 1 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. 1 apple, diced. 1/4 cup chopped nuts e.g., almonds or walnuts. Optional toppings: sliced almonds, shredded coconut, fresh berries.

Instructions: In a mixing bowl, combine the cooked quinoa, unsweetened applesauce, almond milk, maple syrup, cinnamon, and vanilla extract. Stir until well combined. Layer the quinoa mixture with diced apple and chopped nuts in serving glasses or jars. Repeat the layering process until the glasses are filled. Top with optional toppings like sliced almonds, shredded coconut, or fresh berries. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Megan Proctor

[allyouneedischristmas]

A wholesome and flavorful power bowl packed with protein-rich chickpeas, nutrient-dense kale, hearty quinoa, and a variety of colorful vegetables. This vegan and gluten-free dish is not only delicious but also a powerhouse of essential nutrients.

Ingredients: 1 cup quinoa, rinsed. 2 cups kale, chopped. 1 can 15 oz chickpeas, drained and rinsed. 1 cup mushrooms, sliced. 1 bell pepper, diced. 1 zucchini, sliced. 1 carrot, julienned. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon cumin powder. 1 teaspoon paprika. 1/2 teaspoon turmeric powder. Juice of 1 lemon. 1/4 cup chopped fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the quinoa. Set olive oil on medium heat in a large pan. Add the minced garlic and cook until it smells good. When you add the mushrooms, cook them until they turn golden brown. Put in the carrot, bell pepper, and zucchini. Stir-fry the vegetables until they are soft but still crisp. Add salt, pepper, cumin powder, paprika powder, and turmeric powder. Stir to mix. For an extra 5 minutes, cook. You can cook the chopped kale until it wilts. Put the cooked quinoa and the vegetable-chickpea mixture in a large bowl and mix them together. Combine well. Squeeze lemon juice into the bowl and mix everything together. Add chopped fresh parsley on top of the power bowls before serving. Have fun with your healthy Chickpeas Kale Quinoa Vegetable Mushroom Power Bowls!

Prep Time: 15 minutes

Cook Time: 20 minutes

Winnie R

[brilliant-psds]

A delicious vegan dish featuring quinoa and lentils stuffed inside tender cabbage leaves, baked to perfection with flavorful spices. A wholesome and satisfying meal for plant-based enthusiasts.

Ingredients: 1 cup quinoa, rinsed and drained. 1 cup brown lentils, cooked. 1 large cabbage, leaves separated. 1 onion, finely chopped. 3 cloves garlic, minced. 1 carrot, grated. 1 red bell pepper, diced. 1 can 14 oz diced tomatoes. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 cups vegetable broth. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Boil water in a large pot and add cabbage leaves. Blanch the leaves until they are soft, then take them out and set them aside. Put olive oil in a pan and heat it over medium-low heat. Cook the garlic and onions until they become clear. Put in the bell pepper and carrots, and cook until the vegetables are soft. Add cooked lentils, quinoa, and diced tomatoes. Add salt, pepper, cumin, smoked paprika, and oregano to taste. Put some of the quinoa and lentil mix on top of each cabbage leaf. Fold the sides in and roll it up. Place it seam-side down in a baking dish. Cover the cabbage rolls with vegetable broth. Put foil over it and bake for 25 to 30 minutes. Before serving, sprinkle with fresh parsley. Have fun with your vegan cabbage rolls stuffed with quinoa and lentils!

Prep Time: 30 minutes

Cook Time: 30 minutes

Bobbi Morton

[jarahamee]

A healthy and refreshing Greek quinoa salad full of flavors from the Mediterranean. It's great for a light lunch or as a side dish at summer parties.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/2 cup Kalamata olives, sliced. 1/2 cup feta cheese, crumbled. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the quinoa and water in a medium-sized saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Use a fork to fluff up the quinoa, then let it cool to room temperature. Put the quinoa that has been cooled, cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese in a large bowl. Mix olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa and toss it all together. Before serving, sprinkle with fresh parsley. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

Terrence M

[abcfamilygifs]

This Asian Quinoa Power Salad is a vibrant and nutritious dish packed with flavor and texture. It's quick to prepare, making it perfect for a healthy lunch or dinner option.

Ingredients: 1 cup cooked quinoa. 1 cup shredded red cabbage. 1 cup shredded carrots. 1 red bell pepper, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup sliced green onions. 1/4 cup roasted peanuts. 2 tablespoons sesame seeds. 1/4 cup soy sauce. 2 tablespoons rice vinegar.

Instructions: Take cooked quinoa, shredded red cabbage, shredded carrots, sliced red bell pepper, chopped cilantro, sliced green onions, roasted peanuts, and sesame seeds. Put them all in a large bowl. To make the dressing, mix the soy sauce and rice vinegar in a small bowl with a whisk. Add the dressing to the salad and mix it all together. Serve right away or put in the fridge until you're ready to serve.

Roy

[indieistanbul]

A delicious and nutritious Tex Mex casserole featuring quinoa, beans, and vibrant vegetables. This skinny version is light on calories but rich in flavor.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup diced tomatoes. 1 cup diced bell peppers assorted colors. 1 cup diced red onion. 1 cup shredded low-fat cheese. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Warm the oven up to 190C 375F. Put the quinoa and vegetable broth in a medium saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the liquid is absorbed. Put black beans, kidney beans, corn, tomatoes, bell peppers, red onion, 3/4 cup of shredded cheese, olive oil, cumin, chili powder, garlic powder, salt, and pepper in a large bowl. Mix the ingredients together. Combine well. Spread the mixture out evenly in a casserole dish that has been greased. Add the last 1/4 cup of shredded cheese on top. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Take it out of the oven and let it cool down for a few minutes before you serve it. Add fresh cilantro on top and serve hot. Have fun with your Lean Tex-Mex Bean and Quinoa Casserole!

Norah

[muraisawesome]

Quench your thirst with this vibrant and nutritious Quinoa Sunrise Cooler. Packed with the goodness of quinoa and the refreshing flavors of citrus and berries, it's a delightful drink to start your day or enjoy as a healthy snack.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup orange juice. 1 cup pineapple juice. 1 tablespoon honey. 1 cup mixed berries strawberries, blueberries, raspberries. 1 orange, peeled and segmented. Mint leaves for garnish. Ice cubes.

Instructions: Mix quinoa and water in a saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Use a fork to fluff it up, then let it cool down. Put cooked quinoa, orange juice, pineapple juice, and honey in a blender. Mix until it's smooth. To serve, fill glasses with ice cubes. Put equal amounts of the quinoa mixture into each glass. Add orange segments and a mix of berries on top. Add mint leaves as a garnish. Before serving, stir slowly. Have fun with your cool Quinoa Sunrise!

Miles R

[romapopfest]

Quinoa-stuffed peppers with a tasty mix of vegetables, black beans, and feta cheese are both tasty and good for you. This dish is good for you and is great for a quick and easy meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 4 large bell peppers, halved and seeds removed. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup crumbled feta cheese. Fresh cilantro for garnish.

Instructions: Preheat the oven to 375F 190C. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. While quinoa is cooking, brush the bell pepper halves with olive oil and place them on a baking sheet. In a skillet, saut chopped onion and garlic until softened. Add black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes. Stir the cooked quinoa and cherry tomatoes into the skillet mixture. Stuff each bell pepper half with the quinoa mixture and sprinkle feta cheese on top. Bake in the preheated oven for 20-25 minutes, or until peppers are tender. Garnish with fresh cilantro before serving.

Belinda

[abbijacobson]

Quinoa and black bean balls are tasty and healthy without any meat. It's great for a vegetarian meal or as a tasty starter.

Ingredients: 1 cup quinoa, cooked and cooled. 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a food processor, combine black beans, breadcrumbs, onion, garlic, cumin, paprika, salt, and pepper. Pulse until well combined. Transfer the mixture to a bowl, add cooked quinoa, and mix thoroughly. Form the mixture into small balls, about 1 inch in diameter. In a large skillet, heat olive oil over medium heat. Add the quinoa balls to the skillet and cook until golden brown on all sides, about 5-7 minutes. Serve the quinoa meatless balls with your favorite dipping sauce or on a bed of greens.

Sidney

[egg-pocket-zone]

Quinoa Buttermilk Fried Chicken with Cabbage Slaw Cook Republic Indulge in the irresistible flavors of Quinoa Buttermilk Fried Chicken with Cabbage Slaw and let your taste buds soar. Cook Republic

[east-ssc]

Crockpot Stuffed Peppers with Quinoa Recipe - Perfect for a weeknight meal... Delicious and easy to make, these Crockpot Stuffed Peppers with Quinoa are the perfect choice for a flavorful weeknight dinner.

[insidethetureen]

Creamy Chicken Quinoa and Broccoli Casserole Warm your heart and soul with a spoonful of our delectable Creamy Chicken Quinoa and Broccoli Casserole. A comforting dish that will leave you longing for seconds.

[choclette8]

Transform plain quinoa into a flavour packed vegetarian side dish in one easy step. Find top tips on how to cook fluffy quinoa every time. The clue is in fluffy: no-one likes mushy, soapy or bitter. Just add pesto for a flavoursome twist on an already delicious and nutritious staple. Click on link in profile for the recipe on Tin and Thyme. Then type "quinoa" into the search box. #homemade #howtocook #foodstagram #tinandthyme #recipeontheblog #cookblogshare #scrumptiouskitchen #thefeedfeed #foodblogger #thekitchn #scrumptioustribe #eeeeeats #vegetarianfoodshare #whatvegetarianseat #vegetarianrecipes #recipeoftheday #vegetarianfood #veggiesofig #quinoarecipe #healthyrecipes #lunchrecipes #recipeoftheday #pestoquinoa #pestoquinoabowl #quinoa #healthyfood https://www.instagram.com/p/Co2FJnALtcs/?igshid=NGJjMDIxMWI=

[chefsimo]

#quinoa #healthyfood #vegan #food #healthy #healthylifestyle #foodie #glutenfree #foodporn #veganfood #plantbased #instafood #salad #vegetarian #quinoarecipes #foodphotography #healthyeating #yummy #foodblogger #quinoasalad #dinner #quinoabowl #avocado #lunch #protein #foodstagram #delicious #veggie #homemade #chefsimoelhassani (à Morocco) https://www.instagram.com/p/CowzaliNo6u/?igshid=NGJjMDIxMWI=

[vmantras]

Vibrant Stuffed Bell Peppers Recipe

This vibrant recipe for Stuffed Bell Peppers is packed with protein-rich quinoa, hearty black beans, and bold Mexican-inspired flavors. It’s a wholesome, colorful meal perfect for any occasion! Ingredients For the Peppers: 4 large bell peppers (any color, tops removed, seeds and membranes scooped out) 1 tbsp olive oil For the Filling: 1 cup cooked quinoa 1 cup black beans (cooked or…

[bashakhan1]

how to prepare For Stuffed Bell Peppers with Quinoa, Black Beans, and Av... This recipe brings together colorful bell peppers stuffed with a wholesome filling of quinoa, black beans, corn, and fresh greens. The mixture is seasoned with smoky paprika and cumin for a flavor-packed filling, then topped with a smooth avocado crema that adds richness without excess calories. Each stuffed pepper is a meal in itself, offering a satisfying mix of textures, flavors, and essential nutrients to support weight loss and overall wellness. With its vibrant colors and fresh ingredients, this dish is as beautiful as it is delicious, making it a nutritious and visually appealing meal.