Type what you have

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
• 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
• 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
• 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
• vegetable oil
• onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• garlic
• vegetable broth
• tomato puree
• tomato
• italian seasoning

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
2. 2 Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.

By CHEESEWEASEL

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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