Type what you have

Ingredients

• ✓ quinoa
• water
• lemon
• parsley
• basil
• garlic
• roasted red pepper and garlic seasoning blend

Instructions

1. 1 Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.

By MellyG

Ingredients

• ✓ quinoa
• chicken broth
• basil pesto
• tomato
• salt
• pepper

Instructions

1. 1 Bring quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until liquid is completely absorbed, about 15 minutes.
2. 2 Remove the saucepan from heat; stir pesto into quinoa. Fold tomato into mixture. Season with salt and pepper.

By Sarah

Ingredients

• ✓ quinoa
• vegetable broth
• olive oil
• garlic
• broccoli
• firm tofu
• vegetable broth
• mushroom
• spinach

Instructions

1. 1 In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
2. 2 While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
3. 3 Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.

By plaidpenguin

Ingredients

• ✓ quinoa
• broccoli
• vegetable broth
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
2. 2 Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

By qwerty06

Ingredients

• ✓ quinoa
• water
• coconut oil
• chicken bouillon granules
• coconut oil
• crimini mushroom
• yellow onion
• red bell pepper
• salt
• red wine
• soy sauce
• parmesan cheese

Instructions

1. 1 Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
2. 2 Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
3. 3 Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
4. 4 Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

By Claudia

Ingredients

• ✓ quinoa
• water
• salt
• olive oil
• salt
• lemon juice
• tomato
• cucumber
• green onion
• carrot
• parsley

Instructions

1. 1 Bring water to a boil in a medium saucepan; add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. 2 Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl; stir in cooled quinoa.

By SYNEVA B

Ingredients

• ✓ quinoa
• water
• kale
• olive oil
• lemon juice
• mustard
• garlic
• black pepper
• salt
• pecan
• currant
• feta cheese

Instructions

1. 1 Bring water to a boil in a saucepan; stir in quinoa. Reduce heat to medium-low, cover saucepan, and cook until water absorbed, about 12 minutes. Remove saucepan from heat, let rest, covered, for 5 minutes. Remove cover; allow quinoa to cool completely.
2. 2 Add kale to a large mixing bowl. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a separate bowl until emulsified; drizzle over kale.
3. 3 Add cooled quinoa, pecans, currants, and feta cheese to dressed kale; toss to combine.

By Kicius

Ingredients

• ✓ quinoa
• water
• red bell pepper
• kale
• coconut oil
• sweet onion
• garlic
• feta cheese
• almond
• lemon
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
2. 2 Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.

By Selayma

Ingredients

• ✓ quinoa
• chicken broth
• grape tomato
• parsley
• kalamata olive
• red onion
• feta cheese
• olive oil
• red wine vinegar
• garlic
• lemon
• salt
• black pepper

Instructions

1. 1 Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
2. 2 Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

By AllisonKaye

Ingredients

• ✓ quinoa
• water
• salt
• asparagus
• feta cheese
• almond
• green onion
• parsley
• thyme
• lemon
• lemon juice
• olive oil
• honey
• garlic
• mustard
• black pepper

Instructions

1. 1 Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
2. 2 Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
3. 3 Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
4. 4 Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

By AnnInLondon

Ingredients

• ✓ quinoa
• water

Instructions

1. 1 Combine water and quinoa in a multi-functional pressure cooker (such as Instant Pot®); mix well. Close and lock the lid; set the pressure release valve to the sealing position. Press Steam button twice and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Food Lover

Ingredients

• ✓ quinoa
• cinnamon
• almond milk
• water
• brown sugar
• vanilla extract
• salt

Instructions

1. 1 Heat a saucepan over medium heat and measure in the quinoa. Season with cinnamon and cook until toasted, stirring frequently, about 3 minutes. Pour in the almond milk, water and vanilla and stir in the brown sugar and salt. Bring to a boil, then cook over low heat until the porridge is thick and grains are tender, about 25 minutes. Add more water if needed if the liquid has dried up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.

By Six Pack To Go

Ingredients

• ✓ quinoa
• water
• black bean
• corn kernel
• salsa
• avocado

Instructions

1. 1 Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low and cook at a simmer until the water is absorbed, about 15 minutes.
2. 2 Mix black beans and corn kernels in a large bowl; add cooked quinoa and stir. Spoon quinoa mixture into 4 bowls; top each with salsa and avocado.

By Jen

Ingredients

• ✓ quinoa
• dijon mustard
• egg
• garlic
• black pepper
• chickpea flour
• vegetable oil
• swiss cheese

Instructions

1. 1 Mix quinoa, mustard, egg, garlic, and black pepper together in a bowl; add enough chickpea flour to hold mixture together to form 2 patties.
2. 2 Heat oil in a skillet over medium heat; cook patties in the hot oil until browned and cooked through, about 4 minutes per side. Add a Swiss cheese slice to each patty and warm until cheese melts, 2 to 3 minutes.

By Amy Woessner

Ingredients

• ✓ quinoa
• water
• steel-cut oat
• almond meal
• flaxseed meal
• cinnamon

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
2. 2 Stir almond meal and flaxseed meal into oat-quinoa mixture; pour into a glass container and top with cinnamon. Let cool for about 15 minutes. Transfer to the refrigerator for storage.

By AnneP

Ingredients

• ✓ quinoa
• water
• carrot
• chicken bouillon granules
• broccoli
• spinach

Instructions

1. 1 Combine water, carrots, quinoa, and chicken bouillon in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer until nearly all water has been absorbed and outer ring of quinoa grain is visible, 10 to 12 minutes.
2. 2 Add broccoli and spinach to the pot, stir, and cover to allow spinach to wilt. Continue to cook until all water is absorbed and vegetables have been heated through, about 5 minutes more.
3. 3 Spoon quinoa and veggies into a bowl and serve.

By FRAMBUESA

Ingredients

• ✓ quinoa
• chicken broth
• walnut
• cranberry
• feta cheese

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
2. 2 Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

By Laura Manos Emms

Ingredients

• ✓ quinoa
• water
• cottage cheese
• banana
• blueberry
• chia seed
• cinnamon

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool briefly.
2. 2 Combine 1/2 cup quinoa and cottage cheese in a bowl. Accessorize with banana, blueberries, chia seeds, and cinnamon. Mix up and serve.

By Deborah's Delight

Ingredients

• ✓ quinoa
• water
• mushroom
• halloumi cheese
• cherry tomato
• pesto
• olive oil

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork.
2. 2 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Thread mushrooms, halloumi cheese, and tomatoes onto skewers. Cook under the broiler, rotating the skewers a few times, until halloumi beings to turn golden and the vegetables are cooked through, about 5 minutes
4. 4 Stir pesto and olive oil together in a bowl; add enough oil to reach the desired consistency.
5. 5 Divide quinoa between 2 plates and place skewers on top. Lightly drizzle with pesto mixture.

By PlimRed

Ingredients

• ✓ quinoa
• brown rice
• almond milk
• honey
• brown sugar
• salt
• egg
• vanilla extract
• pumpkin pie spice

Instructions

1. 1 Combine 1 cup quinoa, 1 cup brown rice, almond milk, honey, brown sugar, and salt in a pot over medium heat; stir until almond milk is heated through, about 5 minutes.
2. 2 Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.
3. 3 Pour egg mixture into the saucepan. Add remaining 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring to a boil; reduce heat and simmer until mixture begins to thicken, 10 to 15 minutes. Scoop mixture into 2 serving bowls.

By Lindsay Wilbanks

Ingredients

• ✓ quinoa
• butter
• garlic
• chicken broth

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Cook and stir garlic in melted butter until just browned, about 5 minutes. Pour chicken broth into the saucepan; add quinoa and stir. Bring to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
2. 2 Remove the saucepan from heat and let sit for 5 minutes before fluffing quinoa with a fork.

By sjflick

Ingredients

• ✓ quinoa
• water
• coconut
• brown sugar
• whole wheat flour
• cinnamon
• salt
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 24 non-stick mini-muffin cups.
2. 2 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
3. 3 Stir coconut, brown sugar, whole wheat flour, cinnamon, and salt together in a bowl. Add quinoa and eggs to coconut mixture; stir until completely combined. Drop coconut mixture by the tablespoonful into prepared muffin cups.
4. 4 Bake in the preheated oven until slightly crisp and golden brown, 15 to 20 minutes.

By mauichick01

Ingredients

• ✓ quinoa
• vegetable oil
• onion
• carrot
• vegetable broth
• walnut
• parsley

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
2. 2 In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

By JBUCK123

Ingredients

• ✓ quinoa
• almond milk
• pumpkin puree
• pumpkin pie spice
• cinnamon
• salt
• vanilla extract
• honey

Instructions

1. 1 Combine almond milk, quinoa, pumpkin puree, pumpkin pie spice, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot). Stir lightly until combined.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacture's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid. Stir in vanilla extract and honey.
4. 4 Divide quinoa evenly between 4 bowls. Top each bowl as desired.

By Tammy Lynn

Ingredients

• ✓ quinoa
• water
• corn
• black bean
• vegetable blend

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
2. 2 Place vegetable blend in a microwave-safe bowl; microwave until heated through, about 5 minutes. Stir vegetable blend into quinoa.

By eaforsythe

Ingredients

• ✓ quinoa
• water
• vegetable bouillon
• salsa
• nutritional yeast
• cumin
• chili powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
5. 5 Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.

By Garrett Griffin

Ingredients

• ✓ quinoa
• water
• butter
• apple
• salt
• cinnamon
• maple syrup
• almond
• almond milk
• half-and-half cream

Instructions

1. 1 Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
2. 2 Melt the butter in a large skillet over medium heat. Add the apple, and sprinkle with salt, cinnamon, and maple syrup. Stir in the almonds; cook and stir until the apple is hot and beginning to soften, 2 to 3 minutes. Pour in the almond milk and half-and-half cream; continue cooking until hot. Stir in the hot quinoa, and cook a few minutes before serving.

By Alyse Ellienne

Ingredients

• ✓ quinoa
• water
• kumquat
• cilantro
• olive oil
• lemon juice
• kosher salt
• pear
• cucumber
• watercress

Instructions

1. 1 In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
2. 2 In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
3. 3 In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.

By Barrett

Ingredients

• ✓ quinoa
• chicken broth
• water
• firm tofu
• kale
• carrot
• red bell pepper
• garlic salt

Instructions

1. 1 Combine chicken broth, water, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low and simmer. Add tofu, kale, carrots, red bell pepper, and garlic salt to soup; simmer until quinoa is translucent and outer rim has spiraled away from the seed, 15 to 20 minutes.

By TheRecycleChef

Ingredients

• ✓ quinoa
• olive oil
• mushroom
• onion
• garlic
• butter
• chicken broth
• parmesan cheese

Instructions

1. 1 Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
2. 2 Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

By Jen Cardenas