Delicious Quinoa Recipes
A good gluten-free source of protein, iron, and fiber, quinoa is a quick and flavorful way to get in a serving of whole grains. About the size of pellets of couscous, quinoa cooks in about 20 minutes. The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter.
Traditional tabbouleh is made with bulgur, or cracked wheat. This quinoa riff is a great gluten-free option that still maintains the flavors of the original reference point. There’s still the chopped tomato and cucumber, the fresh zip of lemon juice, and the abundant fresh herbs. This salad holds up well, so it’s a good option for a picnic or potluck side. To turn it into a main dish, stir in shredded rotisserie or leftover chicken—or to keep with more classic Middle Eastern flavors, add or serve with grilled lamb.
Toasting quinoa, like with toasting nuts or other whole grains, draws out its aroma and deepens and intensifies its flavor. New York City chef and Chopped judge Amanda Freitag uses a gardenful of vegetables in this light yet hearty soup, making it the kind of dish that can be adapted to the seasons. Try it in the spring with baby carrots and artichokes, fava beans, and asparagus. A summer version might include corn, okra, green beans, and eggplant. For a vegan version, simply substitute unsalted vegetable stock for the chicken stock. The onion, carrot, red pepper, and garlic serve as the soup’s mirepoix, a sautéed melange of veggies that make up the flavor base for the broth.
Kale and Mushroom Quinoa with Romesco
You'll have plenty of smoky romesco sauce—enough for a generous dollop on top. Meaty, no-prep mushrooms add richness and earthiness to gravies, sautés, and stir-fries.
Lemon-Garlic Shrimp with Radish and Green Bean Quinoa
Radishes become tender and blushing pink when sautéed, a lovely addition to the quinoa. Move over, spuds and rice. Quick-cooking quinoa is a protein-packed whole grain that's the new everyday starch in your pantry. Red onion is pungent enough to hold its own, sturdy enough to add great crunch, and pretty enough to showcase.
Quinoa-Crusted Chicken Nuggets
These crispy nuggets are worth nibbling—and a great way to use leftover quinoa. Kick the sauce up a notch with a dash of Sriracha, if you like. Garlic powder is great here, as it evenly distributes garlic flavor without having to worry about any mincing or the garlic burning in the oven. It's also important to chill the quinoa so that it adheres to the chicken. Rice flower keeps these nuggets gluten-free, but you can use whole-wheat or all-purpose instead.
Egg-Topped Quinoa Bowl
Here, the yolk of the fried egg serves as a dressing (without you having to do anything extra) to coat nutrient-dense quinoa. Pancetta adds a snap of savory satisfaction to earthy kale, while all-season cherry tomatoes, meaning you can make it whenever, lend a fresh pop of bright flavor. Sub steel-cut oats, bulgur, or leftover brown rice for quinoa. The hot sauce gives this simple dish a kick in the pants.
Cheesy Sausage, Broccoli, and Quinoa Casserole
We traded white rice for whole-grain quinoa and kicked out any processed ingredients for a new take on this comfort classic. To add more flavor to quinoa, try toasting it. Serve with a simple green salad. You can freeze an extra pan of this whole-grain main for kid-friendly comfort or make it ahead of time for a busy weeknight.
Sausage, Shrimp, & Quinoa Skillet
This 20-minute quinoa skillet is a play on dirty rice, and it uses only five ingredients (not counting cooking oil). Precooked quinoa keeps it superfast, but you can cook quinoa from scratch and still have dinner ready in less than 45 minutes. Spicy chicken sausage is lean and adds lots of flavor; you can swap in a chicken or turkey andouille sausage if you prefer. To round out the meal, serve with roasted asparagus or green beans, or opt for a crunchy romaine salad tossed with a bright, tart vinaigrette.
Quinoa Bibimbop Bowls
Jalapeno seeds add heat to the spicy-sweet beef mixture; remove the seeds and membranes before mincing for sensitive palates. Haricots verts are the snap bean's slender French cousin and cook in a couple of minutes for an easy side or crisp-tender stir-in for many dishes. Raw radishes are fine, but pickled, sautéed, or roasted is divine. You'll wonder how you ever did without them.