Type what you have

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
• 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
• water
• butter
• milk
• egg
• vanilla extract
• white sugar
• cocoa powder
• baking powder
• baking soda
• salt

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
3. 3 Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
4. 4 Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
5. 5 Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

By ADeSouza

Ingredients

• ✓ quinoa
• peach
• coconut
• almond butter
• brown sugar
• spinach
• vanilla extract
• rolled oat
• all-purpose flour
• milk powder
• cinnamon
• baking soda
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix quinoa, peaches, coconut, almond butter, brown sugar, spinach, and vanilla extract together in a large bowl until well combined. Add oats and mix well.
3. 3 Mix flour, milk powder, cinnamon, baking soda, baking powder, and salt together in a small bowl. Add the flour mixture to the quinoa mixture. Mix until combined.
4. 4 Scoop mixture by large spoonfuls onto ungreased cookie sheets.
5. 5 Bake in the preheated for 15 to 18 minutes. Allow to set for 2 minutes on the baking sheet before transferring cookies to wire racks to continue cooling.

By punkim30

Ingredients

• ✓ quinoa
• water
• coconut
• rolled oat
• all-purpose flour
• brown sugar
• banana
• applesauce
• peanut butter
• vanilla extract
• salt
• baking soda
• baking powder
• semisweet chocolate chip

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and simmer until water is completely absorbed, 15 to 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
3. 3 Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into quinoa mixture.
4. 4 Drop dough by spoonfuls onto the prepared baking sheets.
5. 5 Bake in the preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to cool and firm a few minutes on the baking sheets before transferring them to a rack to cool.

By Liz

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
• water
• salt
• coconut milk
• granulated sugar
• egg
• lime juice
• lime zest
• vanilla extract
• coconut whipped cream
• mango
• coconut

Instructions

1. 1 Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
2. 2 Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
3. 3 Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
4. 4 Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

By Gay Lea Foods Co-operative®

Ingredients

• ✓ quinoa
• butter
• egg
• milk
• vanilla extract
• sugar
• cocoa powder
• baking powder
• baking soda
• salt
• chocolate chip
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.
2. 2 Blend together quinoa, melted butter, eggs, milk, and vanilla in a blender until smooth.
3. 3 Combine sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold in chocolate chips and pecans until incorporated. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 40 to 45 minutes. Place on a wire rack to cool completely.

By Stacy Evans

Ingredients

• ✓ quinoa
• olive oil
• chicken broth
• soy sauce
• ginger root
• garlic
• green onion

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.

By Lisa

Ingredients

• ✓ quinoa
• water
• five-spice powder
• butter
• beef bouillon
• ginger
• black pepper

Instructions

1. 1 Combine water, five-spice powder, butter, bouillon, ginger, and black pepper in a saucepan over medium heat; bring to a boil and stir until bouillon dissolves. Add quinoa, reduce heat to a simmer, cover the pan, and cook until water is absorbed, about 20 minutes.

By hrhsun

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
• chicken broth
• canola oil
• green onion
• corn kernel
• shrimp
• pea
• soy sauce
• sesame oil
• cilantro

Instructions

1. 1 Bring chicken broth to a boil in a saucepan; add quinoa and place cover on saucepan. Reduce heat to low and cook quinoa at a simmer until the moisture is completely absorbed, 18 to 20 minutes.
2. 2 While the quinoa steams, heat oil in a skillet over medium heat. Cook green onions in hot oil until fragrant, 1 to 2 minutes. Stir corn into onions, reduce heat to medium-low, and continue cooking until corn is lightly toasted, about 5 minutes. Add shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir the peas into the mixture and cook just until the peas are hot, 2 to 3 minutes.
3. 3 Stir cooked quinoa into the shrimp mixture. Return heat to medium. Pour soy sauce and sesame oil over the mixture; cook and stir until completely hot, 3 to 5 minutes. Remove skillet from heat and sprinkle cilantro over the dish to serve.

By My4NonBlondes

Ingredients

• ✓ quinoa
• water
• butter
• zucchini
• shiitake mushroom
• garlic
• ginger
• soy sauce
• hoisin sauce
• furikake
• salt

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.
2. 2 Meanwhile, butter in a medium saucepan. Add zucchini, mushrooms, garlic, and ginger; cook and stir until tender, 8 to 10 minutes. Stir in 1 tablespoon soy sauce and hoisin sauce.
3. 3 Mix remaining soy sauce into the cooked quinoa; scoop into a serving bowl. Top with the vegetable mixture. Garnish with furikake seasoning and sea salt.

By stacykaryn

Ingredients

• ✓ quinoa
• vegetable broth
• purple cabbage
• carrot
• edamame
• green onion
• rice wine vinegar
• vegetable oil
• sriracha sauce
• soy sauce
• ginger
• white sugar
• mustard

Instructions

1. 1 Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
2. 2 Mix cabbage, carrots, edamame, and green onions together in a large bowl.
3. 3 Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

By jodster52

Ingredients

• ✓ quinoa
• water
• salt
• soy sauce
• teriyaki sauce
• sesame oil
• olive oil
• carrot
• onion
• scallion
• garlic
• ginger
• egg
• pea

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
2. 2 Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
3. 3 Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
4. 4 Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
5. 5 Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

By chris

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
• sesame seed
• cilantro
• avocado
• spinach
• sesame oil
• honey
• soy sauce
• peanut butter
• lime juice
• chicken breast
• ginger root
• garlic
• chicken broth
• black pepper
• kosher salt
• olive oil
• red onion
• sweet potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread sweet potato and red onion on a baking sheet; drizzle with 1 tablespoon olive oil. Season with salt and black pepper; toss to coat.
3. 3 Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
4. 4 Meanwhile, 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 is absorbed, 15 to 20 minutes.
5. 5 Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 cloves garlic and ginger; cook and stir until fragrant, about 1 minute. Add chicken; cook until no longer pink in centers and juices run clear, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
6. 6 Whisk lime juice, peanut butter, soy sauce, honey, and remaining 1 garlic clove together in a bowl; whisk in remaining 1 tablespoon olive oil and sesame oil until dressing is smooth.
7. 7 Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over top; drizzle with dressing.

By mkinshella

Ingredients

• ✓ quinoa
• cilantro
• peanut
• sesame oil
• garlic
• ginger
• chili garlic sauce
• rice vinegar
• soy sauce
• peanut butter
• sesame oil
• egg
• broccoli stem
• green onion
• edamame
• cabbage
• carrot
• chicken breast
• coconut oil
• chicken broth

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
2. 2 Heat 1 ½ teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Transfer chicken to a plate. Heat remaining 1 ½ teaspoons coconut oil in the wok. Add carrots, cabbage, edamame, green onions, and broccoli stems; sauté until vegetables soften slightly, 2 to 3 minutes.
3. 3 Whisk eggs and 1 teaspoon sesame oil together in a small bowl. Push vegetables to sides of wok to make a well in the center. Pour in eggs; stir to scramble, about 3 minutes.
4. 4 Combine peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, ginger, garlic, and 1 teaspoon sesame oil together in a small bowl; pour over vegetables and egg mixture in wok.
5. 5 Return chicken to wok; stir in quinoa until combined. Stir in chopped peanuts and cilantro; serve.

By Lisa

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
• 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
• 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