Recipes for "quinoa"

Preheat the oven to 425 degrees.

Arrange the sweet potatoes on a large sheet pan with the shallots and herbs. Toss with olive oil and salt. Roast for 20 minutes.

Add chickpeas to the pan. Stir it all up. Roast for another 20 minutes.

Toss walnuts with maple syrup and a little more salt. Add mapley walnuts to the pan. Stir it up. Roast for another 5 minutes.

Remove the stems of the herbs. Serve roasted mixture with cooked quinoa, baby kale, and dressing of choice. Healthy and delicious!

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.

Melt the butter in a large skillet over medium heat. Add the apple, and sprinkle with salt, cinnamon, and maple syrup. Stir in the almonds; cook and stir until the apple is hot and beginning to soften, 2 to 3 minutes. Pour in the almond milk and half-and-half cream; continue cooking until hot. Stir in the hot quinoa, and cook a few minutes before serving.

Cook quinoa according to package directions.

Prepare marinated tomatoes.

Toss cooled quinoa with corn, tomatoes and juice, shallots, herbs, lime juice and zest, olive oil, and salt.

The mixture will hold up pretty well for a few hours in the fridge (or even for a day or two, if you don’t mind that it will look a little less perky). Wait to toss in your avocado and cheese just before serving for optimal freshness, and if it’s been sitting for a while, give it one more salt / oil / lime juice treatment to wake it all up. YUMYUMYUM.

Dressing: Blend all dressing ingredients together until smooth.

Grains: Cook quinoa according to package directions. Set aside to cool.

Build Your Beautiful Jars: In each jar, layer a little bit of dressing, tomatoes, quinoa, cucumbers, sun dried peppers, and feta. Store sealed jars in the fridge up to 4 days!

Serve: When you’re ready to serve, empty the jar into a bowl. Stir to combine. Voila!

Rinse quinoa thoroughly under cold water; drain.

Melt butter in a large saucepan over medium heat. Cook and stir quinoa until water evaporates and quinoa is lightly toasted, about 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until quinoa has absorbed broth, about 10 minutes. Cool quinoa in the refrigerator for at least 10 minutes.

Mix together green bell pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl.

Lightly stir in quinoa; season with salt, pepper, and additional lime juice to taste. Chill salad at least 30 minutes before serving; serve cold.

Gather all ingredients.

Bring water, bouillon cubes, and garlic to a boil in a saucepan. Stir in quinoa; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

Discard garlic clove and transfer quinoa into a large bowl.

Add chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt to quinoa; drizzle lemon juice, balsamic vinegar, and olive oil on top. Stir until evenly mixed.

Serve warm or refrigerate and serve cold.

Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.

Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

Bring water to a boil, covered, in a saucepan over high heat; add quinoa. Reduce heat to low; simmer quinoa, covered, until water has been absorbed, 15 to 20 minutes. Transfer to a bowl; refrigerate until cold.

Stir in red onion, carrots, cranberries, red bell pepper, yellow bell pepper, cilantro, almonds, lime juice, and curry powder; season with salt and black pepper. Chill before serving.

Bring water to a boil in a saucepan; stir in quinoa. Reduce heat to medium-low, cover saucepan, and cook until water absorbed, about 12 minutes. Remove saucepan from heat, let rest, covered, for 5 minutes. Remove cover; allow quinoa to cool completely.

Add kale to a large mixing bowl. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a separate bowl until emulsified; drizzle over kale.

Add cooled quinoa, pecans, currants, and feta cheese to dressed kale; toss to combine.

Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.

Mix cabbage, carrots, edamame, and green onions together in a large bowl.

Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

For Mason jar salads, layer in order: 1/2 cup quinoa, 1/2 cup beets, 1/4 cup pomegranate arils, 1 ounce goat cheese, 2 tablespoons pistachios, herbs, 1/2 cup apples, and 1/2 cup spinach. Store in the fridge for as long as 4-5 days. When ready to serve, toss with the dressing.

If not making in Mason jars, toss everything together and serve immediately. I also recommend saving some pomegranate arils, crushed pistachios, and crumbled goat cheese to make it look pretty on top. 😀

Cook the quinoa according to package directions. I make this the night before and let it chill in the fridge so it separates better for the salad.

Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green. I do this instead of regular boiling so they don’t get wrinkly! Toss the quinoa with the peas, feta, bacon, herbs, and almonds.

Puree all the dressing ingredients in the food processor. Toss the dressing with the salad ingredients. Season generously with salt and pepper. Serve tossed with fresh baby spinach, on crackers, or just by itself!

Prep the ingredients and allow to chill in the fridge. I’ve had best results with mixing when the quinoa is cool and crumbly instead of hot and sticky.

Combine all the ingredients in a mixing bowl and toss until well combined. Serve immediately, either plain, with chips, or on fresh greens.

Mix everything up.

Enjoy!

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.

Combine quinoa, lemon zest, and lemon juice in a bowl. Stir in red peppers, cranberries, onion, and basil until combined.

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until broth is absorbed, about 10 minutes. Off heat, fluff quinoa with a fork.

Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and black pepper.

Drizzle maple syrup dressing over quinoa; stir. Stir in apple, pecans, cranberries, and Parmesan cheese. Return cover to the saucepan; let mixture steam until dressing warms and apples slightly soften, 5 to 10 minutes.

Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.

Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Preheat the oven to 400 degrees F (200 degrees C).

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.

Toss sweet potatoes with 2 tablespoons olive oil on a baking sheet.

Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.

Combine broccoli, bell peppers, and cucumber in a large bowl; stir in quinoa and sweet potatoes.

Whisk ¼ cup extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and black pepper together in a small bowl. Toss salad with dressing; garnish with cilantro.

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.

Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.

Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.

Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.

Prepare the quinoa salad: Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.

Make the dressing: Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.

Put the salad together: Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated. Top with remaining feta cheese and ground black pepper.

Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.

Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.

Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.

Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.

Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.

Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse the saucepan.

Place lima beans into the saucepan and add water to cover beans by 1 inch; season with salt and pepper. Cover the saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.

Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove the skillet from heat and cool almonds to room temperature, about 5 minutes.

Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.

Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a small bowl until smooth; pour over quinoa mixture and stir to coat.

Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.

While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.

Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.

Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.

Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.

Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.

Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.

While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.

Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.

In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.

Cook quinoa and prep ingredients.

Drizzle a generous amount of olive oil in a skillet and add the pepper rings. Cook over medium heat, stirring occasionally, for about 20 minutes or until very soft and roasty-looking. Squeeze a little lime juice in the pan to lift all the browned bits off the bottom of the pan when you’re done! More flavor!

Whisk up the dressing ingredients. Taste and adjust. It’s okay if it’s super salty – it’s going on a bunch of raw, unseasoned ingredients so we want it to have lots of flavor!

Toss ingredients or arrange in a bowl just before serving (quinoa, corn, beans, peppers, cilantro, and topped with dressing and cheese). Serve with grilled chicken, dip with chips, or on its own as a meal!

Mix all the ingredients in a large bowl until well-combined.

Season to taste. YOU’RE DONE!

1. To make the dressing. Combine all ingredients in a blender or food processor. Pulse until well combined. Season with salt and pepper.

2. In a large salad bowl, toss together the quinoa with the Tajin. Add the grilled corn, raw corn, peaches, tomatoes, avocado, jalapeños, and feta cheese.

3. Pour over the dressing and toss well. Enjoy warm or chilled. I like to add wraps or crackers for scooping. DELICIOUS.

1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes.

2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.

Cook the quinoa according to package directions.

Meanwhile, make the buffalo sauce dressing. In a medium bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.

Heat a medium size skillet over medium high heat. Add a tablespoon of olive oil and cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce. Add the broccoli and cook 3-5 minutes or until the broccoli is tender. Remove from the heat.

In a large salad bowl, toss together the cooked quinoa, chicken, broccoli, carrots, shredded cabbage, and as much of the dressing as desired. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles, the remaining green onions, and avocado.

Check your box of quinoa, if it recommends rinsing the quinoa, place the quinoa in a large sieve and rinse it until the water runs clear. (Some brands don't require rinsing.)

Heat 1 Tbsp of olive oil on medium high heat in a 1 1/2 to 2 quart pot. Add the onion, bell pepper, garlic and pine nuts and cook, stirring occasionally until the onions are translucent, but not browned.

Add the uncooked quinoa and cook, stirring occasionally for a couple more minutes. You can let some of the quinoa get a little toasted.

Add 2 cups of water and one teaspoon of salt. Bring to a boil and reduce the heat to low so that the quinoa and water are simmering while the pot is partially covered (enough to let out some steam).

Simmer for 20 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and put into a large serving bowl. Fluff up with a fork.

Let cool until just slightly warm, add another tablespoon of olive oil. Stir in chopped mint, basil, chives, and cucumber. Add salt and pepper to taste.

Serve chilled or at room temperature.

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Heat canola oil in a saucepan over medium heat. Add garlic and yellow onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add water, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.

Stir quinoa into the pan, reduce the heat to medium-low, and cover. Simmer until quinoa is tender, about 20 minutes. Drain any remaining water with a mesh strainer; transfer quinoa to a large mixing bowl. Cover and refrigerate until cold, about 45 minutes.

Stir tomato, carrots, bell pepper, cucumber, corn, and red onion into chilled quinoa. Season with cilantro, mint, and remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Drizzle with balsamic vinegar and olive oil, then gently stir until evenly mixed.

Melt butter in a saucepan over medium heat. Add quinoa and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth and bring to a boil. Reduce the heat, cover, and simmer until tender, about 15 minutes.

Remove from the heat and transfer to a bowl. Stir in garlic, parsley, thyme, salt, and onion until combined. Sprinkle lemon juice over top.

Gather all ingredients.

Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, about 10 minutes.

Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper.

Bring to a boil; cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

Stir in frozen corn and continue to simmer until heated through, about 5 minutes. Mix in black beans and cilantro.

Preheat oven to 375 degrees F (190 degrees C).

Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.

Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.

Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.

Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.

Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.

Remove quinoa from heat, then immediately add 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.

Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.

Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.

Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.

Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.

Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.

Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.

Bring water to a boil in a medium saucepan; add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl; stir in cooled quinoa.

Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.

Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.

Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.

In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.

Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.

Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.

Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.

Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.

Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.

Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat.

Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.

1. Heat  the olive oil in a large skillet over high heat. When the oil shimmers, add the onions and poblano peppers. Cook, stirring occasionally until the onions are caramelized, about 10 minutes. Add the garlic and jalapeños and cook 1 minute. Stir in the cumin, salt, and quinoa and cook 2 minutes longer. Pour in 2 cups water, bring to a boil, cover and reduce the heat to low. Cook 20 minutes or until the quinoa is fluffy. Remove from the heat and stir in 1 cup enchilada sauce, the black beans, cilantro, the lime juice, and 1/2 cup cheese.

2. Preheat the oven to 350 degrees F. Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.

Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.

3. Wrap the tortillas in a damp paper towel and microwave for one minute. Spoon a little of the quinoa down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining enchilada sauce over top of the enchiladas and then top with the remaining the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted. Remove and top with the avocado, yogurt, and pomegranate arils. Eat!

Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.

Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

Bring water and quinoa to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes. Set aside.

Meanwhile, heat oil in a large pot over medium heat. Add onion; cook and stir until onion softens and turns translucent, about 5 minutes. Add garlic, chili powder, and cumin; cook and stir for 1 minute to release the flavors. Stir in black beans, tomatoes, bell peppers, zucchini, jalapeño pepper, chipotle pepper, and oregano. Season with salt and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.

Stir in quinoa and corn. Cook until corn is heated through, about 5 minutes. Remove from the heat, stir in cilantro, and serve.

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to a simmer, cover, and cook until broth is absorbed, quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.

Meanwhile, heat 2 tablespoons olive oil in a skillet. Cook and stir garlic scapes and onion in hot oil until onion is translucent, about 5 minutes. Stir in chicken breast strips and cook until chicken is still slightly pink in the middle, about 5 more minutes. Remove chicken to a plate and set aside.

Pour remaining 2 tablespoons olive oil in the skillet. Cook and stir zucchini and tomato in hot oil until zucchini is tender, 5 to 8 minutes. Return chicken to the skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.

Blend together quinoa, melted butter, eggs, milk, and vanilla in a blender until smooth.

Combine sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold in chocolate chips and pecans until incorporated. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 40 to 45 minutes. Place on a wire rack to cool completely.

Bring water and quinoa to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set aside.

Heat olive oil in a large pot over medium heat. Stir in onion, jalapeño pepper, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook for 1 minute more to release the flavor of spices. Stir in black beans, tomatoes, green bell pepper, red bell pepper, zucchini, oregano, and parsley; season with salt and black pepper. Simmer until bell peppers are tender, about 20 minutes.

Stir in quinoa, ground beef, and corn kernels. Return to a simmer and cook for 5 minutes to reheat. Stir in cilantro to serve.

Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.

Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.

Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.

Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.

Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.

1. Cook both the quinoa and lentils according to package directions.

2. Meanwhile, pre heat the grill to medium high heat. Add the veggies to a bowl and toss with olive oil, salt, and pepper. Grill the veggies for 3-5 minutes per side or until light char marks appear.

Meanwhile, pre heat the grill to medium high heat. Add the veggies to a bowl and toss with olive oil, salt, and pepper. Grill the veggies for 3-5 minutes per side or until light char marks appear.

3. To make the vinaigrette. Add all ingredients to a blender with 2 tablespoons water and blend until smooth, adding water if necessary to thin. Taste and adjust salt, pepper, and cayenne, if needed.

3. To make the

. Add all

to a blender with 2 tablespoons water and blend until smooth, adding water if

3. To assemble, spread the hummus in the bottom of a shallow bowl. Add the quinoa, lentils, and grilled veggies. Drizzle with the vinaigrette. Add the tomatoes, fruit, avocado, and carrots. Sprinkle with microgreens and drizzle again with the vinaigrette. Enjoy!

, spread the hummus in the bottom of a shallow bowl. Add the quinoa, lentils, and grilled veggies. Drizzle with the vinaigrette. Add the tomatoes, fruit, avocado, and carrots.

with microgreens and drizzle again with the

. Enjoy!

1. Add the kale to a large bowl salad bowl with a tablespoon or two of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes or until the kale begins to break down and soften a bit.

2. To the bowl add the quinoa, bell peppers, corn, mango, jalapeño, and black beans. Drizzle on a little of the vinaigrette and toss. Add the avocado and cheese. Top with toasted tortillas or chips. EAT!

1. Add the sunflower seeds, olive oil, honey, and lime juice to a high powered blender or food processor. Process until completely smooth. If needed, add water to thin the vinaigrette. Stir in the chopped cilantro, salt and pepper. The vinaigrette can be made a few days in advance and kept in the fridge.

Heat the coconut oil in a large heavy bottomed pot set over medium heat. Once hot, add the red pepper and carrots, cook 2-3 minutes or until lightly charred on the edges. Add the garlic + ginger and cook 30 seconds. Add the thai red curry paste and curry powder, continue cooking for another minute or until the curry is fragrant. Slowly pour in the coconut milk, coconut water (or broth or just water) and fish sauce or soy sauce. Stir to combine and then bring the mixture to a boil. Once boiling, stir in the lentils and quinoa. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until the lentils are tender and the quinoa soft. Stir in the kale and continue cooking, uncovered for another 5 minutes. Remove from the heat the and stir in the lemon juice + zest, the cilantro and basil.

Ladle the curry into bowls and top with mango. Drizzle the mango with lime juice + zest. Garnish the curry the with a dollop of greek yogurt, fresno chilies and almonds. Serve with fresh naan. EAT.

Cooked stuff: Cook the quinoa and edamame according to package directions.

Veggies: Chop everything up. It will take a little while. Put on some good music and light a candle and a glass of wine wouldn’t hurt.

Dressing: Give it all a whirl in the food processor or blender.

Serve: Assemble individual salads, or toss it all together.

In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Drain well.

In a small saucepan, combine the drained quinoa, 2 cups water, and a pinch of salt. Bring to a boil over high heat. Lower the heat to maintain a steady, gentle simmer.

Simmer, uncovered, for 12 to 16 minutes, or until the germs (tiny spirals) separate and curl around the seeds, and the water is absorbed. With a spoon, dig down to the bottom of the pot and check to see if the water has evaporated. If not, cook for a few more minutes.

Remove the pan from the heat, cover with a lid, and let steam for 5 minutes.

Remove the lid, fluff the quinoa with a fork and transfer to a serving bowl.

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Bring chicken broth and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Turn off heat; let quinoa absorb remaining liquid.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until onion softened and translucent, about 5 minutes. Add asparagus, mushrooms, raisins, and ginger; cook until asparagus is tender. Stir in shrimp; cook until shrimp turn pink and centers are no longer translucent.

Stir lemon juice into quinoa; toss quinoa with shrimp and vegetable mixture. Season with salt and black pepper.

Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.

Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.

Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.

Add avocado, lime juice, and cilantro; stir until combined.

Heat olive oil in a saucepan over medium heat. Stir in celery, carrots, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.

Stir in vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low. Cover and simmer until quinoa is tender and liquid is absorbed, 25 to 30 minutes.

Stir in lime juice and season with salt.

Bring quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked quinoa to a large bowl and refrigerate until cold, about 1 hour.

Blend vinegar, Dijon, salt, pepper, and lemon juice in a blender. Slowly pour in oil, with the blender running, until dressing is smooth and thick.

Remove quinoa from the refrigerator. Add cucumbers, tomatoes, olives, bell pepper, and onion. Pour dressing over top and gently mix until evenly combined.

Bring 1 1/3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa tender and water absorbed, 15 to 20 minutes. Set aside to cool.

Place a steamer basket into a saucepan with 1 inch water; bring water to a boil. Add kale, cover, and steam until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.

Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until emulsified; pour over salad.

Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.

Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.

Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes.

Roughly mash black beans with a fork, leaving some whole, to form a paste-like mixture. Mix quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, hot pepper sauce, and salt into black beans using your hands. Form into 5 patties.

Add olive oil to a large skillet and heat on medium.

Cook patties until heated through and lightly browned, 2 to 3 minutes per side.

Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeño pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.

Mix undrained can of diced tomatoes with green chile peppers, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is softened and translucent, about 5 minutes. Stir in stock, quinoa, curry powder, salt, pepper, cumin, and cinnamon; bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.

Stir beans, pine nuts, and raisins into cooked quinoa. Serve warm or cold.

Cut the tops off of the peppers and scrape out the ribs and seeds.

In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.

Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they’re sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.

Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.

Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. Stir sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes into sausage mixture; cook and stir until fragrant, 1 to 2 minutes.

Mix quinoa into sausage mixture; cook and stir until quinoa is slightly toasted, about 1 minute. Pour broth and marinara sauce over quinoa mixture. Cover skillet and simmer until quinoa is tender, about 15 minutes.

Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.

Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.

Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.

Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.

Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat.

Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.

Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.