quinoa recipe

These simple vegan buffalo quinoa bites are a quick and healthy appetizer or snack, and are perfect for parties! Served with a creamy ranch dipping too!&nbsp;

Vegan Buffalo Quinoa Bites

15 oz can of white beans

shallot (chopped)

garlic

vegan buffalo sauce

smoked paprika

salt + pepper

quinoa

chickpea flour

tahini

hemp hearts

chives

yeast

onion powder

garlic powder

dill (start with 1)

salt & pepper

lemon

water

Preheat oven to 350ºF. Spray a baking sheet with cooking spray and set aside.

Add half the beans, shallot and garlic into a food processor and pulse until mixture is coming together, 10 – 15 pulses.Add the buffalo sauce and spices and process again until smooth.

&nbsp;Pulse in the remaining beans, the quinoa, and chickpea flour until just combined. Remove lid and stir together to form a dough.

Shape dough into golf ball-sized patties and place on baking sheet. Repeat until no dough remains.

Bake on center rack for 30 minutes, flipping halfway through until the bites are browned and crispy on the outside. Remove and let sit for 5 – 10 minutes.

While the bites are resting, prepare the dressing. Add all the ingredients to a high-powered blender and blend on high until smooth. Taste and adjust seasonings as desired.

Arrange the bites around a bowl of the ranch dip on a serving plate (along with some carrots and celery if desired) and enjoy!

One Pot Moroccan Quinoa is as easy and flavorful as it gets for streamlined weeknight cooking. Gluten free, plant-powered, and guaranteed to become a family favorite.

One Pot Moroccan Quinoa

unsalted butter

lemon (sliced thin*)

olive oil

shallots (from 1 medium shallot)

cumin

paprika

kosher salt

tsp. black pepper

dry quinoa

tomatoes

lower-sodium vegetable broth (I recommend Pacific Foods brand, if available)

baby spinach

almonds

green olives (such as castelvetrano olives)

parsley

Heat butter in a large skillet with a fitted lid over medium-high heat. Once melted, add lemon slices. Cook 2 to 3 minutes, until golden-brown; flip and cook 1 to 2 additional minutes. Transfer to a plate and reduce heat to medium.

Add oil, shallots, and garlic to pan; cook 2 to 3 minutes, until softened. Stir in cumin, paprika, salt, and pepper; cook 1 minute, stirring often. Add quinoa; stir to coat, and cook 1 to 2 minutes in order to lightly toast quinoa. Stir in diced tomatoes and broth and bring mixture to a boil. Reduce heat to a simmer, cover, and cook until quinoa absorbs most liquid and plumps up, about 17 minutes. Uncover, and stir in spinach until greens wilt into mixture, about 1 to 2 minutes. Remove from heat and stir in almonds. Top with olives, fresh herbs, and caramelized lemon slices.

This Quinoa Cranberry Salad is full of fresh, feel good flavours that everyone will love! With nutrient rich spinach, sweet dried cranberries and a zippy lemon dressing, it is able to stand alone as a protein packed, healthy meal, or can be served as a side. It's easy to make ahead of time and is naturally gluten free.

Quinoa Cranberry Salad

/ 170 g dry uncooked quinoa

spinach (, shredded)

/ 120 g dried cranberries

lemons

/ 30 mls extra virgin olive oil ((omit to make the recipe oil-free))

pepper

salt (,

Rinse the quinoa well in a fine sieve then add it to a dry pan and gently toast it over medium heat for a couple of minutes, keeping it moving, until it starts to smell a little nutty. Once it does turn off the heat.

Add the water, bring to a simmer, and cook uncovered for about 10 minutes until the water has mostly absorbed.

Turn off the heat, cover tightly and leave to steam for at least 5 minutes but longer is fine. Allow to cool completely before fluffing with a fork and continuing with the recipe. If you are in a hurry to cool it, you can spread it out in a thin layer on a cool plate or baking sheet.

To cook quinoa on the stovetop

Rinse the quinoa in a sieve then tip the wet quinoa into the insert of your Instant Pot. Saute over medium heat for a few minutes, stirring frequently until it starts to smell nutty. Once it does turn the Instant Pot off.

Add 1 cup of water to the quinoa, stir, then put the lid on and seal the vent. Set to 2 minutes high pressure and leave the pressure to naturally release. Remove the lid, allow to cool and fluff with a fork before using.

To cook quinoa in an Instant Pot

Shred the spinach and stir it through the cooled quinoa. Add the cranberries and stir them through too. 

Zest the lemons and add it to a small jar or bowl. Juice the lemons and add the juice to the jar/bowl with the zest. Add the maple syrup, optional olive oil, salt and pepper. Put the lid on and shake it or whisk it together.&nbsp;

Pour over the quinoa mixture and toss well to coat. Taste and add more salt and pepper if needed. 

To make the salad

https://content.jwplatform.com/videos/pzlInETT.mp4

This Quinoa Cranberry Salad is full of fresh, feel-good flavours that everyone will love! With nutrient-rich spinach, sweet dried cranberries and a zippy lemon dressing, it is able to stand alone as a protein-packed, healthy meal, or can be served as a side. It's easy to make ahead of time and is naturally gluten-free.

Quinoa Cranberry Salad with Lemon & Spinach

This easy lunch or light dinner combines quinoa, vegetables a creamy tahini dressing to stuff baked sweet potatoes. Vegan, gluten-free and a low histamine recipe.

Quinoa stuffed sweet potatoes with tahini dressing

potatoes

quinoa ((dry weight))

onion

garlic (minced, optional)

red bell pepper (or equivalent mixed peppers)

pumpkin seeds

salt

black pepper (optional)

tbsp tahini

Preheat the oven to 200C and line a baking tray with parchment paper. One at temperature, pierce the sweet potatoes with a fork and then bake for 35-40 minutes (depending upon the size of the potato).

While the potatoes are cooking, prepare your quinoa according to packet instructions. Add a tsp of dried parsley to the cooking water.

In a pan, heat the olive oil and gently fry the onion or leeks and garlic for 3-5 minutes until softened. Add the peppers, quinoa, salt and pepper. Stir well and cook for 6-8 minutes until the peppers are tender.

Make the tahini dressing by combining tahini and water and stirring well until it becomes creamy. Add more water if it is too thick, more tahini if too thin to the consistency you prefer.

Remove the sweet potatoes from the oven, slice lengthways and use a fork to &#039;fluff up&#039; the potato in the middle. Spoon in the quinoa mixture, then drizzle with the tahini dressing. Add a sprinkle of pumpkin seeds. Serve and enjoy!

Got zucchini? Make these vegan stuffed zucchini boats! They&#039;re bursting with zesty Italian flavor. Super easy to make and perfect for a weeknight.

Vegan Stuffed Zucchini

zucchini

marinara sauce ((homemade

(chopped fresh basil)

Salt and pepper, (to taste)

Vegan Parmesan cheese ((optional))

Preheat the oven to 400°F.

Cut each zucchini in half lengthwise, then use a spoon to scrape hollow out the inside of each half. I usually only make a small cavity, but leave as much flesh as you like.

Rub your zucchini halves with olive oil and arrange them on a baking sheet.

Place the baking sheet into the oven and bake the zucchini until tender, 20 to 25 minutes.

While the zucchini roasts, stir the quinoa and water together in a small saucepan and place it over high heat. Bring the water to a boil.

Lower the heat until the water is at a low simmer and cover the pot. Let it simmer for 15 to 20 minutes, until all of the water is absorbed and the quinoa is tender.

Remove the lid from the pot and stir in the marinara sauce and chickpeas. Bring the sauce to a simmer.

Let the mixture simmer, stirring occasionally, until the sauce thickens up a bit, about 5 minutes.

Remove the pot from heat and stir in the basil. Season the filling with salt and pepper to taste.

Remove the baking sheet from the oven when the zucchini halves are finished roasting. Use a paper towel to blot up any excess moisture that has accumulated, then sprinkle the halves with salt and pepper.

Fill the zucchini halves with the filling. Sprinkle with vegan Parmesan and serve.

How to cook quinoa with helpful techniques for making it perfectly light and tender every time. A healthy gluten-free and vegetarian option to accompany any meal.

How To Cook Quinoa

Place quinoa in a medium-sized bowl and cover with cold water. Soak for 2 minutes.

Transfer soaked quinoa to a fine-mesh strainer or seive. Rinse quinoa under cold running water for 30 seconds until water runs clear.

Shake the sieve to remove excess water.

Transfer to a medium-sized pot fitted with a lid.

Add 2 cups of cold water and salt to the pot.

Bring water to a boil over high heat.

Once the water boils, immediately reduce heat to medium-low.

Cover pot and simmer until quinoa absorbs all of the water and is tender, about 15 to 20 minutes. If the quinoa still looks wet, continue to cook, checking every 5 minutes. 

Turn off heat and let stand, covered 5 to 10 minutes. Fluff with a fork to separate the grains.

5-Minute Mediterranean Bowl! This is a quick and easy clean eating lunch recipe that you can assemble in 5 minutes. This delicious Mediterranean recipe is easy to meal prep, vegan and gluten-free!

5-Minute Mediterranean Bowl – Healthy Lunch Meal Prep Recipe

cucumber,

cherry tomatoes, halved

parsley,

7-8 olives

chickpeas, canned, rinsed & drained

tbsp tzatziki

tbsp hummus

quinoa,

black pepper,

Salad: Wash the vegetables, chop them, place in...

Salad: Wash the vegetables, chop them, place in a mixing bowl. Add olive oil, vinegar, and salt to taste.

Assemble your bowl: Salad, rinsed and drained chickpeas,...

Assemble your bowl: Salad, rinsed and drained chickpeas, the olives, quinoa. In the middle/on top: 2 tbsp hummus and 1 tbsp tzatziki + freshly ground black pepper. Ready.

Delicious gluten free quinoa bites bursting with garlic, mushrooms and cottage cheese

Cheese Garlic Mushroom Quinoa Bites

g quinoa

mushrooms

zucchini/courgette (grated)

garlic (crushed)

egg (beaten)

g cottage cheese

Dijon mustard (optional)

(grated)

black pepper (to taste.)

Oven 170˚C/340˚F

Cook the quinoa according to packet instructions (usually around 15 minutes or so), then drain and cool.

While the quinoa is cooking, heat the olive oil in a frying pan over a high heat and fry the mushrooms for a couple of minutes, until they are golden. Turn the heat down and add the zucchini, then cook until both are soft and any liquid has evaporated. Add the garlic and cook for just a minute more. Cool.

Beat the egg with the cottage cheese and mustard, if using, until well combined. Add the cooked quinoa and mushroom mixture, parmesan and black pepper. Stir well.

Place dessertspoonfuls of the mixture on baking sheets lined with baking paper and cook for 15-20 minutes, until the bites are set and beginning to turn golden.

Cool on tray.

To freeze: freeze in a single layer on a baking tray for a few hours, then pack them into a container/bag and take out as you need.

Want to cook fluffy, perfect quinoa without a recipe? All you need is this quinoa to water ratio, which works every time.

Quinoa to Water Ratio

quinoa (white, red,

Kosher salt

Rinse quinoa using a fine mesh strainer, then drain it completely.

Place quinoa in a saucepan with water. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)

Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. Add kosher salt and pepper to taste, or a drizzle of olive oil as desired.

https://www.youtube.com/watch?v=P75QmZ23R4w

Wondering how to make quinoa perfectly every time? Here's our master method! We've showed you how to make perfect quinoa and shared 2 tips for next level quinoa. Then, a delicious 30 minute meal using quinoa: our Loaded Quinoa Tacos!  Full recipe is below.

FULL TACOS RECIPE: https://www.acouplecooks.com/loaded-quinoa-tacos/

How to Make Quinoa Perfectly!
INGREDIENTS: 
1 cup quinoa (white, red, or mixed)
2 cups water
Kosher salt

METHOD:
1. Rinse the quinoa and drain completely.
2. Place quinoa in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)
3. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. If desired, add additional kosher salt and pepper to taste. 
RECIPE at: https://www.acouplecooks.com/master-recipe-perfect-quinoa/ 

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How to Make Quinoa Perfectly + Loaded Quinoa Tacos

This quinoa and kale pilaf makes a great everyday dish, or, with the addition of a cup or two of beans can make it plentiful entree for the winter holiday table.

Red Quinoa Pilaf with Kale and Corn

red quinoa (rinsed

vegetable broth

kale (about 8 ounces)

garlic (minced)

scallions

corn kernels

red peppers

lemon juice (or more, to taste)

sweet paprika

rosemary

Salt and pepper

Combine the quinoa with 3 cups broth in a medium saucepan. Bring to a rapid simmer, then cover and simmer gently until the broth is absorbed, about 15 to 20 minutes. If the quinoa isn’t quite done, add an additional 1/2 cup broth (or water) and continue to cook until absorbed.

Strip the kale leaves away from the stems. Discard the stems, or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and set aside.

Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden.

Add the kale, stir together, and cover; raise the heat to medium and cook until wilted, about 2 to 3 minutes.

Add the remaining ingredients and cook, stirring frequently for 4 to 5 minutes longer. Transfer to a serving container and serve at once, or cover until needed.

Making the perfect fluffy quinoa at home is quick and a lot easier to make than you think! Learn how to cook quinoa perfectly every time using our simple recipe including tons of tips and tricks, variations, and answers to frequently asked questions.

How to Cook Quinoa

cup quinoa

In a large fine-mesh colander, rinse the quinoa thoroughly under cold running water for 1 minute (this helps to remove the bitter taste in quinoa). Drain well. 

In a medium cooking pot, add the rinsed and drained quinoa, water, and olive oil. Bring to boil over medium heat, about 5 minutes.

Cover with the lid and reduce the heat to low. Let the quinoa simmer for 15 minutes until tender and the water is absorbed.

Remove from heat and allow the cooked quinoa rest for another 5 minutes. (You will notice that the grains have popped open).

Quinoa Southwest Salad with Creamy Chipotle Dressing is a protein-packed, make ahead-friendly lunch or dinner. Filled with nutritious ingredients, gluten free, vegetarian, and only 30 minutes to make.

Quinoa Southwest Salad with Creamy Chipotle Dressing

dry (uncooked) quinoa

vegetable broth ((sub chicken broth))

Tbsp. adobo sauce (from canned chipotle chiles

chili powder

black beans,

frozen/thawed (or canned) fire-roasted corn ((sub sweet corn))

avocado,

cilantro

pumpkin seeds (pepitas)

plain whole-milk Greek yogurt

mayonnaise oil

Tbsp. olive oil

lime juice

honey

Combine quinoa, broth, adobo sauce, chili powder, cumin, garlic powder, onion powder, and salt in a medium saucepan. Bring the mixture to a boil, reduce heat to low, and gently simmer, covered, until the quinoa is fluffy, about 12 to 15 minutes. Transfer to a large bowl and let quinoa cool for 10 minutes.

Meanwhile, prepare Creamy Chipotle Dressing by combining all dressing ingredients in a medium bowl; stir with a whisk to combine.

Top 18 quinoa recipe recipes from across the web

The most viewed quinoa recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 18 quinoa recipe recipes from across the web

The most viewed quinoa recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Buffalo Quinoa Bites

One Pot Moroccan Quinoa

Quinoa Cranberry Salad

Quinoa stuffed sweet potatoes with ...

Vegan Stuffed Zucchini

How To Cook Quinoa

5-Minute Mediterranean Bowl – Healt...

Cheese Garlic Mushroom Quinoa Bites

Quinoa to Water Ratio

Red Quinoa Pilaf with Kale and Corn

How to Cook Quinoa

Quinoa Southwest Salad with Creamy ...

Perfect Quinoa

Asparagus and Mushroom Quinoa Bowls

Roasted Cauliflower, Mushroom and C...

Lunch Box: Crunchy Quinoa & Chicken...

Peruvian Quinoa Soup Recipe

Caigua Rellena Stuffed Caigua

The most viewed quinoa recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine