My Favorite Quinoa Recipes

Throughout the past couple years, quinoa has become one of the most popular superfoods all around the world. Not only is it a great gluten-free option, but it is high in protein, fiber, iron, antioxidants and much more. Like many of you, I have turned into a mad quinoa lover. Quinoa is just so delicious, nutritious and can be added to pretty much any meal or recipe and the results are always heavenly. Here are some wonderful recipes that I have tried making and absolutely loved. I can pretty much assure you will love them too. Enjoy!

Caprese Quinoa Salad

Ingredients:

• 1 pint of cherry tomatoes, chopped

• Small bunch of fresh basil, chopped

• 3 tablespoons of olive oil

• Salt and pepper

• ¼ teaspoon of granulated garlic

• 3 cups of cooked quinoa

• 1 ball of fresh mozzarella, chopped

• Balsamic reduction, as much as wanted

Instructions:

1. In a large bowl, stir together tomatoes, basil, olive oil, granulated garlic and salt and pepper.

2. Add the quinoa and mozzarella. Stir to combine.

3. Allow salad to rest for about 30 minutes in the refrigerator.

4. Drizzle balsamic reduction on top before serving.

Savory Quinoa Breakfast Bowl

Ingredients:

• ½ cup of cooked quinoa

• 1 cup of fresh spinach

• 1 teaspoon of garlic powder

• 1 whole egg

• 1 small handful of cherry tomatoes, halved

• 1 teaspoon of olive oil

• 1 sprinkle of your favorite herbs. (We used chives and parsley!)

• 1 pinch of salt and pepper

Instructions:

1. Sauté spinach over medium heat with garlic powder and a splash of water.

2. Add quinoa, cherry tomatoes and salt and pepper to the pan and mix about 5 minutes until everything is hot.

3. Transfer mixture to a bowl, but keep pan over heat.

4. Add olive oil to the pan and cook the egg sunny side up. Once done, serve over quinoa mixture and top with your favorite herbs.

Honey Lime Quinoa Fruit Salad

Ingredients:

• 1 cup of uncooked quinoa

• 1 ½ cup of strawberries, sliced

• 1 cup of blackberries

• 1 cup of blueberries

• 1 mango, diced

Honey Lime Glaze:

• ¼ cup of honey

• 2 tablespoons of lime juice

• 1 tablespoon of chopped basil for garnish

Instructions:

1. Cook the quinoa according to the package.

2. Let the quinoa cool to room temperature.

3. In a large bowl, combine quinoa, strawberries, blueberries, blackberries and mango.

4. To make the glaze: in a small bowl, combine the honey and lime juice. Drizzle over the fruit salad and toss to coat. Garnish with fresh basil.

Mediterranean Quinoa

Ingredients:

• ¼ cup of uncooked quinoa

• ½ cup of roasted peppers, sliced

• ¼ cup of red onion, diced

• ¼ cup of cilantro, chopped

• 1/3 cup of Feta cheese crumbles

Dressing:

• 1 tablespoon of olive oil

• 1 teaspoon of red wine vinegar

• ½ teaspoon of dried oregano

• Pinch of salt and pepper

Instructions:

1. Start by boiling the quinoa according to the package instructions.

2. Once cooked, drain (if needed) and let it cool.

3. Prepare the dressing by whisking all the ingredients together.

4. In a medium bowl, combine quinoa and the rest of the salad ingredients and pour the dressing on top.

5. Mix everything gently and enjoy.

Garlic Mushroom Quinoa

Ingredients:

• 1 cup of quinoa

• 1 tablespoon of olive oil

• 2 cups of mushrooms, thinly sliced

• 5 cloves of garlic, minced

• ½ teaspoon of dried thyme

• Pinch of salt and pepper

• 2 tablespoons of grated parmesan

Instructions:

1. In a large saucepan, cook quinoa according to package directions.

2. Set quinoa aside.

3. Heat olive oil in a large pan over medium heat.

4. Add mushrooms, garlic and thyme to the pan and cook until tender (about 3-4 minutes).

5. Season with salt and pepper.

6. Stir in quinoa until well combined.

7. Serve immediately and garnish with parmesan, if desired.

Avocado and Spinach Quinoa Salad

Ingredients:

• 1 cup of dry quinoa

• 2 medium avocados

• 3 oz. of baby spinach

• ½ cup of cherry tomatoes

• 3 green onions, chopped

• 1-2 cloves of garlic

• 2 tablespoons of red wine vinegar

• Pinch of salt and pepper

Instructions:

1. Cook the quinoa according to the package directions.

2. Meanwhile, chop the spinach and place in large bowl.

3. Mince the garlic and add to the bowl of chopped spinach.

4. Chop the green onions, halve the cherry tomatoes and dice the avocado.

5. When the quinoa is done cooking, add it to the large bowl with the other ingredients (the heat from the quinoa will slightly wilt the spinach).

6. Add the green onions, tomatoes, red wine vinegar, and salt and pepper.

7. Stir to combine.

8. Add the avocados and lightly toss.

9. Serve immediately or refrigerate to let the flavors blend more.