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Different Ways To make Quinoa

Updated on July 23, 2016

Chicken Parmesan Quinoa Bake

1 hr to make, serves 6

Ingredients

Meat

  • 4 Chicken breasts, large

Produce

  • 1 tbsp Garlic
  • 2 tsp Garlic powder
  • 1 Green pepper
  • 1 1/2 cup Mushrooms
  • 1/2 cup Yellow onion

Refrigerated

  • 1 Egg

Canned Goods

  • 1 cup Chicken broth, low-sodium

Condiments

  • 2 cups Marinara sauce

Pasta & Grains

  • 1 cup Quinoa

Baking & Spices

  • 2 tbsp Flour
  • 1 Salt and pepper

Dairy

  • 1 cup Parmesan cheese

Instructions

  1. Preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
  2. Prep veggies by dicing a whole green pepper and 1.5 cups of mushrooms. Finely dice ½ a yellow onion (~1/2 cup).
  3. Place 1 cup of uncooked quinoa on the bottom of your casserole dish and then layer on veggies.
  4. Add 2 cups of marinara sauce, 1 cup of chicken broth, and a table of minced garlic to the casserole dish and mix everything together. Set aside.
  5. In a medium-size bowl, mix together flour, shredded parmesan, and garlic powder. Then, crack an egg into a small bowl and whisk.
  6. Prep chicken breast by dipping into the egg and then into the parmesan mixture making sure everything is generously coated. Place chicken breast on top of quinoa mixture
  7. Finally, sprinkle on the leftover parmesan mixture and even more cheese if you desire. Season with salt and pepper, to taste.
  8. Bake at 375º, uncovered for 20 minutes. Then, cover with tin foil and bake for an additional 40 minutes or until the quinoa is fully cooked.

 Chicken Parmesan Quinoa Bake
Chicken Parmesan Quinoa Bake

Blueberry Quinoa Breakfast Bars

40 mins to make, makes 12-16

Ingredients

Produce

  • 1 cup Bananas
  • 1 1/2 cups Blueberries, fresh

Refrigerated

  • 2 Flax eggs

Condiments

  • 2 tbsp Lemon juice, fresh

Pasta & Grains

  • 1 1/2 cups Oats, quick cooking
  • 1 cup Quinoa, cooked

Baking & Spices

  • 1 tsp Baking powder
  • 1/3 cup Coconut sugar

Nuts & Seeds

  • 1/4 cup Hemp seeds

Dairy

  • 2 tbsp Nut/seed butter

Other

  • 1 teaspoon vanilla (powder or extract)

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9"x 9" baking sheet with parchment paper and grease the sides with cooking spray.
  2. In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds.
  3. In a separate bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries
  4. Transfer the batter into the prepared pan and smooth with a spatula.
  5. Bake on the center rack for 25 - 35 minutes until the bars are golden brown and firm to the touch.
  6. Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 - 5 days.

Blueberry Quinoa Breakfast Bars
Blueberry Quinoa Breakfast Bars

One Pan Mexican Quinoa

Ingredients

Vegan, Gluten free

Produce

  • 1 Avocado
  • 1 (15-ounce) can Black beans
  • 2 tbsp Cilantro, fresh leaves
  • 1 cup Corn, kernels
  • 2 cloves Garlic
  • 1 Jalapeno
  • 1 Lime, Juice of
  • 1 (14.5 oz) can Tomatoes, fire-roasted

Canned Goods

  • 1 cup Vegetable broth

Pasta & Grains

  • 1 cup Quinoa

Baking & Spices

  • 1 tsp Chili powder
  • 1 Kosher salt and freshly ground black pepper

Oils & Vinegars

  • 1 tbsp Olive oil

Nuts & Seeds

  • 1/2 tsp Cumin

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  3. Serve immediately.

One Pan Mexican Quinoa
One Pan Mexican Quinoa

5 Ingredient Quinoa Breakfast Bowl

6 mins to make, serves 1

Ingredients

Vegan, Gluten free

Produce

  • 1/2 Banana, whole
  • 1/3 cup Blueberries, fresh or frozen

Refrigerated

  • 1/3 cup Vanilla almond milk, unsweetened

Condiments

  • 1 tbsp Peanut butter or almond butter

Pasta & Grains

  • 1/2 cup Quinoa, plain cooked

INSTRUCTIONS

  1. Cook quinoa if it’s not already cooked, I cook extra and just store in the fridge.
  2. Assemble in a bowl.
  3. Serve warm or cold, I eat it both ways.

5 Ingredient Quinoa Breakfast Bowl
5 Ingredient Quinoa Breakfast Bowl

Quinoa Buffalo Bites

Ingredients

Meat

  • 3 tbsp Buffalo wing sauce

Produce

  • 1/4 cup Carrot
  • 1/4 cup Celery

Refrigerated

  • 2 Eggs, Large

Pasta & Grains

  • 1 cup Quinoa, Cooked

Baking & Spices

  • 1/4 tsp Salt

Dairy

  • 2 tbsp Blue cheese
  • 1/4 cup Cheddar cheese
  • 1/2 cup Greek yogurt, Nonfat Plain

Quinoa Bites

  1. Preheat oven to 350°F
  2. Spray 12 mini muffin tins with nonstick spray. Set aside.
  3. Combine all ingredients and transfer to mini muffin tins.
  4. Bake for 30-35 minutes.
  5. Immediately transfer to cooling rack.

Blue Cheese Dip

  1. Combine Greek yogurt and blue cheese. Stir vigorously to incorporate.

Quinoa Buffalo Bites
Quinoa Buffalo Bites

One-Pot Chicken, Quinoa, Mushrooms & Spinach

Ingredients

Gluten free

Meat

  • 6 Chicken thighs, boneless skinless

Produce

  • 8 oz Crimini mushrooms
  • 3/4 tsp Rosemary, dried
  • 1 1/2 cups Spinach, leaves
  • 1/2 Yellow onion

Canned Goods

  • 2 cups Chicken broth, low-fat

Pasta & Grains

  • 1 cup Quinoa

Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Pepper, ground
  • 1/2 tsp Salt
  • 1 Salt and pepper

Oils & Vinegars

  • 2 tsp Olive oil

Instructions

  1. Place the chicken thighs in a medium bowl. Add the rosemary, smoked paprika, salt and pepper, and toss to coat the chicken.
  2. Heat 1 teaspoon of olive oil in large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the chicken to a plate.
  3. Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and mushrooms, and cook until the vegetables are tender, 4 to 5 minutes.
  4. Stir the quinoa and broth into the vegetables. Bring to a boil, then reduce cover, reduce heat and simmer for 15 minutes. Nestle the chicken into the quinoa and cook until the liquid is absorbed and the chicken is cooked through, about 15 minutes.
  5. Transfer the chicken to a plate. Stir the spinach into the quinoa. Serve with the chicken. Season to taste.

Black Bean & Quinoa Stuffed Zucchini

45 mins to make, makes 6

Ingredients

Vegetarian, Gluten free

Produce

  • 1/2 cup Black beans
  • 1/4 tsp Onion powder
  • 3 Zucchini, medium

Condiments

  • 1 (8-oz) can Tomato sauce

Pasta & Grains

  • 1/2 cup Quinoa, cooked

Baking & Spices

  • 1/2 tsp Chili powder
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

Nuts & Seeds

  • 1 tsp Cumin

Dairy

  • 1/2 cup Cheese
  • 1/2 cup Cottage cheese, low fat

Instructions

  1. Preheat oven to 350ºF. Spray a casserole dish with cooking spray.
  2. Heat zucchini for 5 minutes in the microwave. Set aside to let cool.
  3. Mix cooked quinoa, cottage cheese, tomato sauce, black beans, cumin, chili powder, onion powder, salt and pepper in a bowl.
  4. Cut each of the cooled zucchini in half and scrape the seeds out of the insides using a spoon.
  5. Fill each zucchini half with the black bean/quinoa mixture and place in baking dish.
  6. Bake for about 40 minutes. Add the shredded cheese and bake until cheese has melted, about 5 minutes or less. Serve and enjoy!

Black Bean & Quinoa Stuffed Zucchini
Black Bean & Quinoa Stuffed Zucchini

Quinoa Fried Rice

10 mins to make, serves 4

Ingredients

Vegetarian, Gluten free

Produce

  • 1 Carrot, Medium
  • 1/2 tsp Ginger
  • 1/4 Onion
  • 1/2 cup Peas, frozen

Refrigerated

  • 2 Eggs

Condiments

  • 1 tbsp Soy sauce

Pasta & Grains

  • 2 cups Quinoa, Cooked Day Old

Oils & Vinegars

  • 1 1/3 tbsp Of sesame oil

INSTRUCTIONS

  1. Scramble the 2 eggs into a bowl
  2. Using a skillet, heat 1 teaspoon of sesame oil over medium high heat
  3. Add the scrambled eggs and let them cook. Remove from heat and chop them in little pieces
  4. Pour the remaining 1 tablespoon of oil over medium heat and cook the onions, carrots and ginger for 2-3 minutes
  5. Add the cooked Quinoa and stir until combined. Add the soy sauce and mix everything together. Add the cooked eggs
  6. Add the frozen peas and cook one minute more until the peas are heated through
  7. Enjoy

NOTES

To cook Quinoa simply boil 2 cups of water or stock in a pot. Add 1 cup of Quinoa, stir and place a lid. Cook on low heat for 10-15 minutes or until all the water has been absorbed.
Cool in the fridge.

Quinoa Fried Rice
Quinoa Fried Rice

Quinoa Lasagna

Ingredients

Vegetarian, Gluten free

Produce

  • 3 cloves Garlic
  • 1 (15 oz.) can Italian diced tomatoes

Canned Goods

  • 1 (6 oz.) can Tomato paste

Condiments

  • 2 cup Marinara sauce

Pasta & Grains

  • 4 cup Quinoa, cooked

Baking & Spices

  • 1 tbsp Italian seasoning

Dairy

  • 1 cup Cottage cheese, low-fat or full-fat
  • 1/2 cup Half-and-half, fat-free or regular
  • 2 cup Mozzarella
  • 4 oz Mozzarella, fresh
  • 1 cup Ricotta, part-skim

instructions

  1. Preheat oven to 350 F. Lightly grease casserole dish; set aside.
  2. Stir together marinara, tomatoes with juice, half-and-half, and tomato paste over low heat, stirring occasionally.
  3. While the marinara mixture is warming, stir together ricotta, cottage cheese, garlic, Italian seasoning, and salt and pepper, to taste.
  4. Place half of cooked quinoa in baking dish.
  5. Top with half of ricotta cheese mixture, one-third of marinara mixture, and 1 cup of shredded mozzarella.
  6. Repeat layers with remaining cooked quinoa, ricotta cheese mixture, marinara mixture, and shredded mozzarella.
  7. Top with sliced fresh mozzarella.
  8. Bake for about 10-15 minutes, or until hot.
  9. If desired, turn to broil, and lightly brown cheese.

Quinoa Crust for Pizza or Cheesy Garlic 'Bread'

1 hr to make

Ingredients

Vegetarian, Gluten free

Produce

  • 1/2 tsp Basil, dried leaves
  • 1/2 tsp Oregano, dried leaves

Refrigerated

  • 2 Eggs, large

Pasta & Grains

  • 1/2 cup Quinoa

Baking & Spices

  • 1/2 tsp Baking powder
  • 1 1/2 tsp Garlic salt

Oils & Vinegars

  • 3 tsp Olive oil

Dairy

  • 1/4 cup Italian-blend cheese (pizza-blend or mozzarella would be good too)

Liquids

  • 1 cup Water

INSTRUCTIONS

  1. Place the uncooked quinoa into a fine mesh strainer and run under cool water for about a minute until water runs clear. Shake off as much excess liquid as possible. Add the rinsed quinoa and 2 tsp. olive oil to a medium sauce pot. Turn the heat to medium high and stir occasionally for 6-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast.
  2. Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for about 15 minutes, stirring occasionally. Remove the lid and turn the heat to low. Cook 5 more minutes, stirring occasionally (evaporating excess moisture). Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.
  3. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
  4. In a small bowl, add the eggs, 1 tsp. olive oil, garlic salt, oregano, basil, and baking powder. Whisk until well combined.
  5. Add the cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa. Stir until well combined.
  6. Spread the quinoa dough into a ¼ inch, even layer on the parchment paper. I made cheesy bread sticks so I made a 10 x 7 inch rectangle. Bake for 18-20 minutes, edges should begin to brown.
  7. Top with the pizza, or garlic bread, toppings and return to the oven for 5 minutes.
  8. Let the pizza, or garlic bread, cool for 5 minutes before slicing.

Quinoa Crust for Pizza or Cheesy Garlic 'Bread'
Quinoa Crust for Pizza or Cheesy Garlic 'Bread'

How To Cook Quinoa

16 mins to make, makes 3 cups cooked quinoa

Ingredients

Canned Goods

  • 2 cups Water or broth

Pasta & Grains

  • 1 cup Quinoa, dry

Other

  • (optional) 1/2 tsp. salt, or more/less to taste

METHOD

Place quinoa in a fine-mesh strainer and rinse thoroughly under running water.

Transfer quinoa to a medium saucepan. Add water or broth, and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 15-20 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.

Fluff quinoa with a fork. Serve immediately, or cover and refrigerate for up to 5 days.

How To Cook Quinoa
How To Cook Quinoa

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    • peachpurple profile image

      peachy 12 months ago from Home Sweet Home

      Quino is a healthy ingredient, i tried on it once when i was sick, doesn't like it, taste weird but i should try again