50 Delicious Quinoa Recipes That Aren't Just Salads

Quinoa is a gluten-free source of protein, iron, and fiber, plus it's a quick and flavorful way to get in a serving of whole grains. You can find beige, red, black, or tricolor quinoa in stores; they all taste the same, so use whichever color you prefer. These freezer-friendly quinoa nuggets give store bought ones a run for their money. Any firm white fish will work, such as grouper, halibut, flounder, or cod. Use rice flour to make gluten-free nuggets.

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.

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.

Try this hearty entrée for your next Meatless Monday dinner. The quinoa cakes are a little bit like a veggie burger, but bigger and softer in texture. We enhance fluffy cooked quinoa by loading in chopped spinach for color and sweet-peppery flavor, plus goat cheese for creaminess and tang. The simple bell pepper relish offers a fresh, crunchy finishing touch. Serve with a tossed lettuce-based salad, on a bed of mashed cauliflower, or with a shaved vegetable salad—make ribbons of carrots, zucchini, cucumber, and yellow squash with a vegetable peeler.

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.

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.

We’ve given your favorite Tex-Mex salad a wholesome upgrade with nutrient and fiber-dense quinoa, black beans, and chunks of sweet potato. Serve this over greens, in a lettuce wrap or taco shell, or sprinkled over chips with a little melted queso for a fun twist on nachos. If you can’t find tri-color quinoa, regular is just as delicious. 

These whole grain muffins combine rhubarb's signature tartness with the sweet flavors of honey and vanilla. Whole-wheat pastry flour keeps the texture light and moist, while quinoa adds a punch of protein. These whole-grain beauties are perfect for spring, and a nutritious option for weekday breakfasts or a snack on the go. 

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.

This earthy whole-grain salad holds up well, so it's a good make-ahead option; just bring it to room temperature before serving for the best flavor.

Quinoa is ideal in soups and stews because the grains don’t soak up too much liquid. Here it adds body and texture to a smoky vegetarian chili. Chipotle chiles are jalapeños that have been dried and smoked. Start with 1 minced chile in about a tablespoon of the surrounding adobo sauce, then add more according to your heat preference. 

This quick, satisfying breakfast is loaded with anti-inflammatory foods extra-virgin olive oil, avocado, tomatoes, quinoa, and omega-3 eggs. For even more anti-inflammatory benefit, serve with an orange or grapefruit.

This quinoa bowl has everything that you’d want in a dinner grain bowl: plenty of colorful vegetables, dark leafy greens, and heart-healthy protein all tied together with a tangy dollop of yogurt. Here we call for red quinoa for its pretty color, but any type of quinoa or quinoa blend will taste great. 

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.

Indulgent holiday food can leave you craving the crunch and bite of fresh veggies—exactly what this salad delivers. Use up roasted starchy vegetables from your holiday dinner table for a filing, flavorful salad that's versatile enough for any meal.  

View Recipe: Baby Kale, Quinoa, and Roasted Vegetable Salad

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.

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.

Make your own veggie burgers—they come together quickly and easily with the help of a food processor. You can form the patties ahead of time: Wrap them in plastic wrap and refrigerate up to two days. They’ll end up holding their shape even better in the pan. If serving to kids or folks with sensitive palates, you can omit the hot sauce mixture and simply serve the patties on buns with the usual burger condiments: ketchup, mustard, mayo. Serve with veggies and ranch dressing for a fun and lighter alternative to fries.

The American Heart Association recommends eating salmon or other fatty fish twice a week to reap the cardiovascular benefits that the omega-3 fatty acids provide. Look for wild salmon, which has 5 to 10 times fewer contaminants and persistent organic pollutants (POPs) than farm-raised.

This salad is simply stunning—a beautiful combination of colors, textures, and flavors. Avocado adds richness and creaminess, blood orange and kumquats offer up their bright citrusy goodness, and beets bring earthy sweetness to the mix. To ensure the beets don’t discolor the whole salad, opt for golden beets or Chioggia (candy cane) beets. To cook them quickly, wrap unpeeled beets in microwave-safe parchment paper, and microwave on HIGH for 5 to 8 minutes; when cool enough to handle, rub off peels. When kumquats aren’t in season, just toss in more orange sections.

Quinoa bulks up this meatless chili, adding its toasty-nutty flavor and contributing protein and fiber. Smoked paprika is key, adding unparalleled flavor and depth. If you can’t find fire-roasted tomatoes with chipotles, you can use regular fire-roasted tomatoes. Just taste to gauge the spice level, and add a little chipotle chile powder, ground red pepper, or hot sauce if you think the chili needs more heat. We like the soft, creamy texture of pinto beans here, but you can use any canned bean you like. Serve with toasted flatbread, or bake up a pan of cornbread for a classic accompaniment.

Cooked quinoa won't swell in the soup overnight liked cooked pasta. Make a day or two ahead, and refrigerate. Serve with Ricotta and Sweet Pea Toasts.

Hot cooked quinoa infused with garlic and fresh thyme rounds out this Provençal-inspired dish (Bajane is a term for the midday meal). Chickpeas are a staple in Provence, where they are often stewed and served with pasta and vegetables. In this version, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa for a vegetarian main that feels complete without the meat. Deglazing the pan with a splash of white wine picks up the caramelized vegetable bits for more flavor in the finished sauce. The alcohol will cook off before the sauce is done, but if you’d rather omit it, you can substitute vegetable broth or water.

If ever a side could shout “Spring is here!” this would be it. A generous heap of fresh lemon rind adds zip, fresh parsley adds color and freshness, and tender artichoke hearts make this a substantial side dish. We use frozen, thawed artichoke hearts here (fresh ones can require more time to prep, and canned may be higher in sodium and slightly too soft). Sweet onion is another springtime staple. We sauté the onion and fresh thyme just until tender before adding the quinoa. Serve with simply roasted fish, or pair with roast chicken and a side of glazed and roasted carrots.

The components of a classic mole sauce—sweet spices, chile heat, and dark chocolate—create a delicious vinaigrette for this whole-grain salad. Pepitas (hulled pumpkin seeds) work great with the Mexican-inspired flavors, but you can use any crunchy nut you like; we’d suggest sliced toasted almonds or roasted pistachios. There’s plenty of protein, plus a hefty serving size, to make this a main-dish salad, but you can also serve smaller portions as a side or starter salad. For a little extra richness, sprinkle with crumbled queso fresco or Cotija cheese, and for a bigger protein hit, top the salad with sliced grilled flank steak.

Think of quinoa as a blank canvas for flavors ranging from the simple (lemon and parsley) to the complex and exotic (warm spices; dried nuts and fruit). Here the protein-packed whole grain gets a Middle Eastern spin with tart dried cherries, chopped pistachios, and mint. Serve with braised lamb or spice-rubbed roasted chicken to complete the theme. Or, stir in shredded rotisserie chicken and another crunchy vegetable like cucumber or celery for a lunchtime salad. You can also make a larger batch of quinoa minus the stir-ins and refrigerate for a simple side or salad base during the week.

A whole-grain protein bowl is the perfect solution for when lunch needs to be quick—as well as tasty, filling, and healthy. Cook quinoa ahead of time (or buy precooked, available in pouches near the rice). To complete the lunch, serve with 1/2 cup steamed green beans as shown. Dairy-free option: Use 2 teaspoons toasted chopped walnuts instead of feta cheese.

After a recent trip to Israel, reader Pam Riesenberg was inspired to include more quinoa and fresh salads in her family's meals. "It's a very healthy cuisine, and quinoa figures into the Israeli diet a lot." Now she's spreading the word through cooking classes and sharing her recipe with us. While cucumber, tomato, and parsley are traditional, this gorgeous quinoa salad pops with color from dried apricots, green onions, and hulled pumpkin seeds. Bonus: It tastes just as good (if not better) the next day. You can substitute dried cranberries or golden raisins for the apricots, and any unsalted nut or seed for the hulled pumpkin seeds.

Quick-cooking, whole-grain quinoa is great on its own, but just a few ingredients can make it wonderfully interesting and complex, perfect for a meatless lunch or light supper. Warm, fragrant Madras curry powder releases its flavor in the hot oil, which then toasts the quinoa before simmering. This is truly India in a bowl: curry, juicy mango, cilantro (also called coriander) leaves, and a cooling cucumber-yogurt sauce called raita. Currants are like smaller, slightly less sweet raisins; you can use either here. Add canned unsalted chickpeas for a little extra protein.

This zesty salad is full of fresh vegetables and protein- and fiber-packed tofu and beans, making this a vegetarian main salad everyone will love. The salad is also versatile: swap out the basil, lemon juice, and mustard for chopped cilantro, lime juice, and a little minced jalapeño. Use any vegetables you like in place of the tomato, onions, and carrot. Building the salad in stages allows for maximum flavor and texture: tofu sears separately until very crisp, the vinaigrette is tossed with the hot cooked quinoa so it can absorb, and fresh vegetables are added right at the end to retain their crunch.

Want to make something a little special for dinner? Try these gorgeous stuffed squashes: They’re hearty and satisfying, and just beautiful on the plate. The recipe calls for golden nugget squash, but that variety can be hard to find year-round; acorn squash makes a good substitute. For a dinner party, double the recipe, and get a head start: The day before, cook the squash, and fill with stuffing. Bring to room temperature the next day, and bake as directed. You may find these filling enough to be your entire dinner, but they’re also great with a spinach salad tossed with apple or pear slices.

Here’s a great make-ahead lunch that will get you through most of the week. Simply prepare the salad on Sunday night, and pack in four portable containers. Crunchy romaine will hold up well, and the quinoa will only get better over time, soaking up all the fruity flavors. Dried apricots and golden raisins—each with a bright, slightly tart flavor—work beautifully here, but you can swap in any dried fruit you like. (Dried cherries would be particularly good.) If you’d like to use fresh apricots, by all means do; but know that they won’t hold up as long if you’re making the salad ahead.

Quinoa works wonders in this fun twist on crab cakes. The grains are intentionally overcooked until soft and mushy, which makes them a great binder for the cakes. The quinoa also makes the dish more affordable by stretching a smaller amount of expensive lump crabmeat—only 8 ounces for 4 servings. When working with big flakes of premium crabmeat, be careful not to overmix, as doing so will break the crab apart. The cakes are delicate, so take care when flipping them; you might find that using two spatulas works best.

A quick sauté tops hot cooked quinoa here for a vegetarian main that’s ready in minutes. Meaty shiitake mushrooms give the vegetable mixture a substantial feel, red bell pepper adds color and texture, and fresh leek adds a mild onion flavor that won’t overwhelm the other components in the dish. Add a little more heft with cooked, crumbled soy sausage links or seared tofu. For an Asian-inspired dish, swap the walnuts for cashews and drizzle with reduced-sodium soy sauce.