10 Healthy Quinoa Recipes That Will Lighten Up Any Tastebud

Quinoa. You may be hearing this word everywhere in recent days. What is the reason behind the buzz created on Quinoa recipes on the internet? What is Quinoa? How to prepare it? You will find answers to all these questions in the next few minutes.

Quinoa has been in use in South America for over 5,000 years. But, the popularity of this recipe has crossed oceans and spread worldwide only recently due to its exceptional health benefits. Since then, the Quinoa recipe has been distributed globally and is highly recommended by dieticians as a high-protein, gluten-free diet.

Quinoa is a complete protein-rich foods containing all the nine essential amino acids that our bodies cannot prepare on their plant-based source of essential amino acids. Quinoa is so nutritious that NASA has used Quinoa as food for astronauts out on long-term space missions. 

You can include Quinoa for salads, side dishes, baked goods, granola, etc. On top of all, Quinoa is a naturally gluten-free food that can be safely consumed if anyone has a gluten intolerance, such as celiac disease. This grain-like seed with a fluffy texture is versatile and fast-cooking, making it a handy ingredient for a busy weekend. This article reveals several delicious and healthy quinoa recipes to boost your health :  

1. Gluten-Free Quinoa Stuffing

This year, let’s make thanksgiving stuffing healthier and more memorable. Help your gut rest with a gluten-free recipe containing quinoa, kale, and walnuts. Experience the taste of traditional flavors with celery, sage, and dried cranberries. But bread is replaced by Quinoa to help you digest it with ease.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 large apple, peeled and diced
• ½ cup dried cranberries
• ¼ cup chopped pecans
• 1 teaspoon dried sage
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions:

1. In a medium saucepan, add quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and set aside.
2. In a large skillet over medium heat, add onion and garlic. Sauté for 2-3 minutes until softened.
3. Add olive oil, apple, cranberries, pecans, sage, salt, and pepper. Sauté for an additional 5 minutes.
4. Add cooked quinoa to the skillet and stir to combine.
5. Serve warm as a side dish. Enjoy!

2. Quinoa With Roasted Vegetable

Vegetables carry a variety of vitamins and minerals, fiber, and antioxidants that keep you healthy, reduce inflammation, and help you fight disease. Roasting vegetables retain more nutrients and offer better taste than other cooking methods (Yes, there are exceptions. It was found that certain veggies enhance the availability of nutrients). 

Ingredients

• 1 small eggplant, chopped
• 1 medium zucchini, chopped
• 1 medium sweet yellow pepper, chopped
• 1 medium red onion, chopped
• 1 cup grape tomatoes, halved
• 2 garlic cloves, diced
• 4 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups reduced-sodium chicken broth
• 1-1/2 cups quinoa, rinsed
• 3 tablespoons balsamic vinegar
• 3/4 teaspoon Dijon mustard
• 1/4 cup each minced fresh basil, parsley and chives

Instructions

1. Start by preheating your oven to 425°F. Place the chopped vegetables and garlic in an ungreased 15x10x1 baking pan. Drizzle 2 tablespoons of oil over the vegetables and season with salt and pepper. Bake the vegetables for 35-40 minutes, stirring once during the baking time, until they are tender.
2. While the vegetables are baking, bring a pot of broth to a boil. Add the quinoa to the boiling broth and reduce the heat to a simmer. Cover the pot and allow the quinoa to cook for 12-15 minutes, or until the liquid has been absorbed. Once the quinoa is cooked, fluff it with a fork and transfer it to a large bowl with the vegetables.
3. Start by whisking together the vinegar, mustard, and remaining 2 tablespoons of oil in a bowl. When it’s combined, drizzle the dressing over the vegetables and quinoa. Sprinkle with your favorite herbs – oregano, basil, thyme, or parsley are all great choices – and toss the mixture together. Enjoy your flavorful and nourishing meal!

3. Black Bean Quinoa Salad Recipes ( With Mango And Avocado )

This Southwestern Quinoa Salad recipe, along with black beans, mango, and avocado, is a delicious side dish for potluck parties and summertime picnics. It is the perfect dish for dinner or lunch as a vegan main course. The combination of cumin, lime, and cilantro dressing blends very well with quinoa to give a fresh flavor to the dish. 

Ingredients

For this quinoa and mango avocado salad recipe, you’ll need:

• 1 cup of quinoa
• 2 cups of low-sodium chicken broth
• 2 tablespoons of extra-virgin olive oil
• 1 tablespoon of honey
• A pinch of spices (cumin, ginger, cayenne)
• 1 can of black beans
• 1 mango, peeled and diced
• 2 limes, juiced
• 1 bell pepper, diced
• 2 green onions, thinly sliced
• 1/4 cup of cilantro, chopped
• 1 avocado, peeled and diced

Instructions

To begin, rinse the quinoa in a fine mesh strainer and add it to a pot with chicken broth. Bring the mixture to a boil and then reduce the heat to low and simmer until the quinoa is cooked and the broth is absorbed. Let the quinoa cool completely before moving on.

In a separate bowl, whisk together all of your dressing ingredients until they are well blended.

Finally, add all of your salad ingredients to a large bowl and toss with the dressing until everything is evenly coated. Enjoy your delicious and nutritious quinoa salad!

4. Crispy Vegan Breakfast Cookies Using Quinoa

If you are a vegan looking for light cornmeal recipes, these vegan breakfast cookies are for you. These cookies taste heavenly, like dessert but are an excellent choice for a healthy breakfast. These cookies are flavored with bananas, peanut butter, quinoa, and oats and can be served as whole oatmeal in cookie form. You can prepare them in less than 20 minutes.  

Ingredients:

• 2 cups cooked quinoa
• 1 cup rolled oats
• 1/2 cup coconut flakes
• 1/2 cup chopped nuts of your choice
• 1/4 cup chia seeds
• 1/4 cup maple syrup
• 1/4 cup almond butter
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the cooked quinoa, rolled oats, coconut flakes, nuts, and chia seeds.
3. In a small bowl, whisk together the maple syrup, almond butter, coconut oil, vanilla extract, and sea salt.
4. Pour the wet ingredients into the large bowl and mix until everything is evenly coated.
5. Scoop dough onto the parchment paper and shape into small cookie shapes.
6. Bake for 15 minutes or until golden brown.
7. Allow to cool before enjoying!

5. Quinoa Vegetable Soup Recipe

Quinoa is one of the highly nutritious foods, but everyone may prefer something else to the taste of Quinoa. Combine it with various vegetables to make a salad or a delicious soup. This recipe helps you absorb all the nutrients from Quinoa and eat it tastier. The Quinoa vegetable soup looks appealing, tastes delicious, and is healthy to consume.

Ingredients:

• 2 tablespoons of olive oil
• 1 cup of chopped onion
• 1 cup of chopped celery
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• 1 cup of diced carrots
• 1 cup of diced red bell pepper
• 1 cup of diced zucchini
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of dried thyme
• 1/4 teaspoon of dried basil
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1 cup of quinoa, cooked
• 1 (15-ounce) can of white beans, rinsed and drained
• 2 tablespoons of fresh lemon juice
• Chopped fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, celery, and garlic, and cook until the vegetables are tender, about 5 minutes.
2. Add the vegetable broth, carrots, bell pepper, zucchini, oregano, thyme, basil, salt, and pepper. Bring to a simmer, and cook for 10 minutes.
3. Add the cooked quinoa and white beans. Simmer for another 10 minutes.
4. Add the lemon juice and stir.
5. Serve the soup hot, garnished with the chopped parsley. Enjoy!

6. Chicken Quinoa Soup Recipe 

This quinoa recipe is to be star marked, especially during the winter and spring. If anyone in your family is affected by cold, serving this chicken Quinoa soup hot can provide them instant relief. With a perfect combination of peppery mustard greens, lemon, and turmeric with tender veggies, this chicken Quinoa soup perfectly warms you up from the inside out!  

Ingredients

You’ll need 1 tablespoon of extra-virgin olive oil,

1 medium onion that’s been sliced,

3 stalks of celery chopped,

2 cups of roughly chopped carrots,

1 teaspoon of Cajun seasoning (plus more for topping),

1 cup of quinoa,

1 quart of fat-free low-sodium chicken broth,

some kosher salt and freshly ground pepper to taste,

2 cups of chopped broccoli florets,

2 1/2 cups of shredded rotisserie chicken (white meat only,

skin removed),

• and finally 2 tablespoons of low-fat sour cream.

Instructions

1. Start by heating the olive oil in a large pot over medium-high heat. Once the oil is hot, add the onion, celery, carrots, and Cajun seasoning. Stir the vegetables occasionally until they are slightly softened, which should take about 4 minutes. Keep an eye on the vegetables to make sure they don’t overcook.
2. Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Once all the ingredients are mixed, partially cover the pot and bring it to a simmer. Reduce the heat to medium and cook for about 12 minutes, or until the quinoa starts to soften. After that, add the broccoli and cook uncovered for about 5 minutes, or until the broccoli is just tender. Finally, add the chicken and stir to warm it through. Taste it, and add more salt and pepper, if desired.
3. Ladle the soup into the bowls, and top it with a generous helping of sour cream and a light sprinkle of Cajun seasoning – just enough to give it a nice kick of flavor.

7. Loaded Quinoa Breakfast Bowl

If you win the morning, you will carry positive energy vibes wherever you go throughout the day. Start your day with a healthy Quinoa recipe breakfast bowl, and your gut will thank you in the long run. Quinoa is super rich in fiber and protein. Thus, if you plan to lose weight or build muscle mass, this Quinoa recipe for weight loss is your go-to solution.  

Ingredients

3/4 cup water, divided
1/4 cup tricolor quinoa, rinsed
2 tablespoons dried goji berries or dried cranberries
1 small banana
1/4 cup unsweetened almond milk
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
1/4 cup fresh or frozen unsweetened blueberries
1 tablespoon chopped walnuts
1 tablespoon of filleted almonds
1 tablespoon of fresh pumpkin seeds
Optional: unsweetened almond milk added and maple syrup
To make this delicious breakfast dish.

     Instructions

1. To make this delicious quinoa bowl, first bring 1/2 cup of water to a boil in a small saucepan. Once boiling, add the quinoa, reduce the heat, and simmer, covered, for 12-15 minutes or until the liquid is absorbed. Meanwhile, soak the berries in the remaining water for 10 minutes, and then drain. Halve a banana crosswise, and slice one half, while mashing the other.

2. Once the quinoa is done, remove it from the heat and fluff it with a fork. Mix in the mashed banana, almond milk, maple syrup, cinnamon, and vanilla. Transfer the quinoa to an individual bowl, and top it with the blueberries, walnuts, almonds, pumpkin seeds, banana slices, and goji berries. If desired, serve the quinoa bowl with additional almond milk and maple syrup.

8. Ginger Chicken And Quinoa Stew

Serve it hot, cold, or at room temperature. The ginger chicken Quinoa stew is healthier and tastier. The dish contains cooked chicken, veggies like straw mushrooms, and quinoa. If you are not comfortable eating quinoa alone, this soup adds flavor and taste so you can eat it. This soup becomes a powerhouse of nutrients with Quinoa, chicken, and other veggies. 

Ingredients

you will need 2 pounds of boneless skinless chicken thighs, cut into 1-inch pieces;

1 cup of quinoa, rinsed;

1 medium onion, cut into 1-inch pieces;

1 medium sweet yellow pepper, cut into 1-inch pieces;

1 medium sweet red pepper, cut into 1-inch pieces;

2 cups of chicken broth;

1/2 cup of honey;

1/3 cup of reduced-sodium soy sauce;

1/4 cup of mirin (sweet rice wine) or sherry;

1 tablespoon of minced fresh gingerroot;

2 garlic cloves, minced;

1/4 to 1 teaspoon of crushed red pepper flakes;

1 can (8 ounces) of unsweetened pineapple chunks, drained;

3 green onions, thinly sliced;

and 2 teaspoons of sesame seeds.

Instructions

To get started, place the chicken in the slow cooker, then add the quinoa, onion, and peppers. In a medium bowl, whisk together the broth, honey, soy sauce, mirin, ginger, garlic, and red pepper flakes. Pour the mixture into the slow cooker

cook on low for 3 1/2 to 4 hours, or until the chicken is tender. To finish, serve with pineapple, green onions, and sesame seeds for a flavorful, delicious dish!

9. Mediterranean Quinoa Salad Recipes

Isn’t it beautiful and complete with multiple varieties of veggies alongside Quinoa, right? The Mediterranean diet has gained immense popularity across the globe due to the innumerable health benefits it offers to consumers. Quinoa is loaded with cucumber, cheese, and olives, along with parsley and mint, to add flavor to the dish. The Mediterranean Quinoa Salad Recipe is a perfect side dish for summer parties to keep you healthy and cool during the hot temperatures. 

Ingredients

Quinoa, of course! 1 cup of dry quinoa yields 3 cups of cooked quinoa. Find my favorite method for cooking quinoa here.
Roasted Cherry Tomatoes – They add a rich, savory flavor and delicious chewy texture to this salad. You’ll need to bake them on low heat for a few hours until they’re crisp around the edges, so plan ahead.
Persian cucumbers – for the crisis!
Red onion – for pronounced taste.
Feta Cheese – I love its creamy texture and tangy flavor in this quinoa salad recipe, but feel free to skip it if you’re vegan.
Kalamata Olives – I made an olive swap! I’ve avoided olives for years, but their salty, spicy flavor takes this salad to a whole new level.
Roasted Pine Nuts and Roasted Chickpeas – These add protein, nutty flavor and lots of crunch.
Arugula and mixed herbs – they make this salad so fresh! I like to use a variety of leafy herbs here, such as mint, parsley, oregano, thyme and/or basil.
Italian Dressing – Bright, bold and peppery with (more) herbs, it ties the whole salad together!

Instructions

 In a large bowl, combine quinoa, roasted tomatoes, arugula, cucumber, herbs, feta, olives, onion, and pine nuts.
Toss to combine, then dress and toss again. Sprinkle with salt, pepper, and a few pinches of red pepper flakes, and toss. Serve with fried chickpeas on top.

10. 30-minute Mexican Quinoa Stuffed Acorn Squash

Grab this healthy Mexican Quinoa Stuffed Acorn Squash that contains about 19 grams of protein, making it an ideal main course meal. And it takes only 30 minutes to make this healthy dish. Acorn squash is a low-calorie, highly nutritious food, rich in antioxidants that neutralize free radicals and protect people from physical ailments like arthritis, heart disease, stroke, high blood pressure, and specific cancer.     

Wrapping Up!

Quinoa is a whole grain that contains nutrients, fiber, protein, and plant compounds. It is an excellent option for vegans, vegetarians, and people looking for a gluten-free diet. Quinoa can be served as a side dish or included in other ingredients. One can use Quinoa for baking purposes also. We have listed the top 10 Quinoa recipes with more nutritional value and can be prepared quickly. Thanks for Reading!