Type what you have

Ingredients

• ✓ quinoa
• milk
• salt
• maple syrup
• lemon
• blueberry
• flax seed

Instructions

1. 1 Rinse quinoa with cold water in a fine-mesh strainer until water runs clear and is no longer frothy to remove bitterness.
2. 2 Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into milk; simmer over medium-low heat until most liquid has been absorbed, about 20 minutes. Off heat, stir in maple syrup and lemon zest; gently fold in blueberries.
3. 3 Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed.

By France Cevallos

Ingredients

• ✓ quinoa
• raisin
• hempseed
• vanilla extract
• coconut oil
• egg
• white sugar
• greek yogurt
• applesauce
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• all-purpose flour
• whole wheat flour
• zucchini
• carrot
• pineapple

Instructions

1. 1 Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
2. 2 Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
4. 4 Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
5. 5 Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
6. 6 Spoon a heaping 1/3 cup batter into each muffin cup.
7. 7 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.

By FBULGAR

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
• 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
• 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
• 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
• 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
• 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
• olive oil
• egg
• salt
• black pepper
• seasoned salt
• black pepper
• avocado
• feta cheese

Instructions

1. 1 Stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes.
2. 2 Heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper.
3. 3 Combine quinoa and eggs in a bowl; top with avocado and feta cheese.

By Alisha

Ingredients

• ✓ quinoa
• water
• egg
• egg white
• zucchini
• swiss cheese
• ham
• parsley
• parmesan cheese
• white pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
2. 2 Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
3. 3 Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
4. 4 Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.

By Laka kuharica - Easy Cook

Ingredients

• ✓ quinoa
• water
• apple juice
• raisin
• lemon juice
• cinnamon
• salt
• vanilla extract

Instructions

1. 1 Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
2. 2 Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

By Allrecipes Member

Ingredients

• ✓ quinoa
• pumpkin puree
• brown sugar
• sugar
• canola oil
• egg
• whole wheat flour
• cinnamon
• nutmeg
• baking soda
• baking powder
• salt
• allspice
• clove
• walnut
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Whisk pumpkin, brown sugar, white sugar, canola oil, and eggs together in a bowl until smooth. Sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. Stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. Pour batter into prepared loaf pan.
3. 3 Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

By jabguit

Ingredients

• ✓ quinoa
• water
• salt
• olive oil
• bell pepper
• green onion
• garlic
• egg
• soy sauce
• sriracha sauce

Instructions

1. 1 Combine water, quinoa, and salt in a pot over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until all water has been absorbed, about 15 minutes. Remove from the heat and fluff with a fork.
2. 2 Heat olive oil in a skillet over medium heat. Add bell pepper and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes.
3. 3 Mix the egg-vegetable mixture into the quinoa. Add soy sauce and sriracha and garnish with green onions.

By Swest

Ingredients

• ✓ quinoa
• sesame seed
• cilantro
• chile-garlic sauce
• egg
• cooking spray
• chicken breast
• water
• soy sauce
• kale
• garlic
• sesame oil
• ginger
• onion
• broccoli
• carrot
• water

Instructions

1. 1 Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Chop carrot, broccoli, and onion in a food processor.
3. 3 Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
4. 4 Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
5. 5 Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

By Fellow Wanderlust, RN

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
• 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
• black bean
• tomato
• green chile pepper
• water
• taco seasoning mix

Instructions

1. 1 Combine black beans, diced tomatoes with green chilies, water, quinoa, and taco seasoning in a rice cooker.
2. 2 Seal rice cooker. Select Brown Rice setting according to the manufacturer's instructions; cook about 1 hour.

By tgc80

Ingredients

• ✓ quinoa
• chicken broth
• lemon
• red pepper
• cranberry
• red onion
• basil

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
2. 2 Combine quinoa, lemon zest, and lemon juice in a bowl. Stir in red peppers, cranberries, onion, and basil until combined.

By manella

Ingredients

• ✓ quinoa
• brown rice
• tamari
• water
• chia seed
• sesame seed
• flax seed
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
2. 2 Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
3. 3 Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
4. 4 Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
5. 5 Bake until crackers are dry and crisp, 2 to 3 minutes more.

By Cazuela

Ingredients

• ✓ quinoa
• olive oil
• leek
• garlic
• kumquat
• salt
• chicken stock

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir leek, garlic, and kumquats until brown, 5 to 10 minutes. Season with salt.
2. 2 Cook and stir quinoa into kumquat mixture until quinoa is toasted, about 1 minute; add chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until quinoa has absorbed the chicken stock, about 20 minutes.

By JCL

Ingredients

• ✓ quinoa
• chicken broth
• vegetable oil
• onion
• garlic
• ground chicken
• tomato
• green chile pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring chicken 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.
3. 3 Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Sauté onion and garlic in hot oil until onion is translucent, about 5 minutes. Add ground chicken; cook and stir until browned and crumbly, 5 to 7 minutes.
4. 4 Stir cooked quinoa and diced tomatoes into chicken mixture; bring to a simmer and cook long enough for flavors to meld, about 10 minutes more.

By StephR0131

Ingredients

• ✓ quinoa
• chicken broth
• water
• kale
• olive oil
• shallot
• salt
• creole seasoning

Instructions

1. 1 Bring chicken broth to a boil in a saucepan; stir in quinoa. Cover and reduce heat to low. Simmer until quinoa is tender and liquid is absorbed, about 10 minutes.
2. 2 Bring water to a boil in a large saucepan; cook kale in boiling water until just tender, 2 to 3 minutes. Drain. Heat olive oil in the same saucepan over medium heat; cook and stir shallot until softened, about 5 minutes. Add kale, cooking and stirring, until desired doneness. Mix quinoa into vegetable mixture and season with salt and Creole seasoning.

By Always Cooking Up Something

Ingredients

• ✓ quinoa
• olive oil
• onion
• garlic
• lentil
• mushroom
• vegetable broth
• swiss chard

Instructions

1. 1 Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
2. 2 Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

By ASTROPHE

Ingredients

• ✓ quinoa
• ✓ quinoa
• water
• red onion
• red bell pepper
• yellow bell pepper
• salt
• salt
• olive oil
• lime
• cilantro

Instructions

1. 1 Bring water to a boil in a large saucepan. Add quinoa; reduce heat to low. Cover and simmer until water absorbs, about 15 minutes. Cool.
2. 2 Combine onions, bell peppers, 1 teaspoon salt, and ¼ teaspoon black pepper in a bowl; stir in quinoa.
3. 3 Whisk oil and lime juice together in a separate bowl; stir into quinoa mixture to coat. Stir in cilantro until well combined. Cover the bowl; refrigerate to let flavors blend, at least 4 hours.

By Laura Violet

Ingredients

• ✓ quinoa
• olive oil cooking spray
• tomato
• green chile
• chicken broth
• seasoned salt
• chili powder
• garlic powder
• lime

Instructions

1. 1 Spray the inner pot of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Add rinsed quinoa, diced tomatoes with green chiles with their juices, chicken broth, seasoned salt, chili powder, and garlic powder to the pot and stir gently. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Drizzle juice of 1 lime over quinoa, fluff with a fork, and serve.

By fabeveryday

Ingredients

• ✓ quinoa
• water
• milk
• banana
• white sugar
• salt
• butter
• vanilla extract

Instructions

1. 1 Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat.
2. 2 Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.
3. 3 Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.

By Lynda Q

Ingredients

• ✓ quinoa
• olive oil
• shallot
• garlic
• red bell pepper
• yellow bell pepper
• vegetable broth
• parsley

Instructions

1. 1 Heat oil in a 2-quart saucepan over medium-high heat. Add shallot and garlic and cook for 2 minutes, stirring occasionally. Add peppers and quinoa and cook for 2 minutes, stirring occasionally.
2. 2 Stir in broth and heat to a boil, then reduce heat to low. Cover and cook until quinoa is tender and the liquid is absorbed, about 20 minutes. Stir in parsley; season if desired.

By Swanson

Ingredients

• ✓ quinoa
• olive oil
• leek
• kale bud
• lemon
• olive oil
• salt
• black pepper

Instructions

1. 1 Heat olive olive in a skillet over medium-low heat. Add leek and cook, stirring often, until leek has softened without browning, 3 to 5 minutes.
2. 2 Add kale buds and lemon zest. Cook and stir until kale buds are wilted and just starting to soften, about 5 minutes. Do not let them brown. Mix in lemon juice and remove from heat. Allow to cool.
3. 3 In a bowl toss quinoa, olive oil, salt, and pepper until well combined. Mix in leek and kale buds; toss to combine. Garnish with kale flowers. Serve right away or refrigerate until ready to serve. Let come to room temperature before serving.

By nch

Ingredients

• ✓ quinoa
• chile oil
• onion
• garlic
• red bell pepper
• vegetable broth
• chipotle pepper powder
• cayenne pepper
• black bean
• corn kernel

Instructions

1. 1 Heat chile oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, 5 to 7 minutes. Add bell pepper; cook and stir until slightly tender, 1 to 2 minutes.
2. 2 Stir in quinoa, then pour in vegetable broth; season with chipotle pepper powder and cayenne pepper. Bring to a boil, cover the saucepan, reduce heat to low, and simmer until quinoa is tender, about 20 minutes.
3. 3 Stir black beans and corn into quinoa mixture until well combined. Simmer until beans and corn are heated through, about 5 minutes more.

By JampampJ

Ingredients

• ✓ quinoa
• water
• olive oil
• kale
• garlic
• salt
• black pepper
• sesame oil
• water

Instructions

1. 1 Bring 2/3 cup 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.
2. 2 Heat olive oil in a skillet over medium heat. Sauté kale and garlic in hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.
3. 3 Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to prevent sticking.

By Melanie