Type what you have

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
• olive oil
• onion
• tomato sauce
• water
• taco seasoning mix
• black bean
• corn tortilla

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add tomato sauce, water, quinoa, and taco seasoning; bring to a boil. Reduce heat, cover saucepan, and simmer until quinoa is tender, about 15 minutes. Add black beans and simmer until heated through, about 5 minutes more. Serve quinoa-black bean filling in tortillas.

By Ruthie Higbee

Ingredients

• ✓ quinoa
• olive oil
• onion
• taco seasoning mix
• water
• kidney bean
• tomato
• cheddar cheese
• sour cream

Instructions

1. 1 Heat oil in a saucepan over medium-high heat; saute onion in hot oil until slightly softened, 1 to 2 minutes. Stir in quinoa and taco seasoning; saute until fragrant, about 1 minute.
2. 2 Pour water into quinoa mixture. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Stir beans and tomatoes into quinoa mixture, cover the saucepan again with the lid, and simmer until quinoa is tender and water is absorbed, about 5 minutes more. Stir Cheddar cheese into quinoa, spoon into bowls, and top each with a dollop of sour cream.

By CHEFLINDSEY

Ingredients

• ✓ quinoa
• olive oil
• onion
• garlic
• jalapeno pepper
• tomato
• green chile pepper
• taco seasoning mix
• chicken broth
• cilantro

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeño pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
2. 2 Mix undrained can of diced tomatoes with green chile peppers, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

By Occasional Cooker

Ingredients

• ✓ quinoa
• butter
• chicken broth
• fire-roasted diced tomato
• garlic
• salt
• black pepper
• cayenne pepper
• black bean
• green onion
• cilantro

Instructions

1. 1 Melt butter in a pan; add quinoa and cook over medium heat until toasty, 3 to 5 minutes. Add broth and tomatoes. Season with salt, pepper, and cayenne. Cover and cook on low to medium-low until quinoa appears soft and translucent, and the germ ring is visible along the outside edge of the grain, about 20 minutes.
2. 2 Add black beans, green onions, and cilantro to the quinoa. Stir and heat through.

By Bernadette Kolb Munoz

Ingredients

• ✓ quinoa
• olive oil
• jalapeno pepper
• garlic
• vegetable broth
• black bean
• tomato
• corn kernel
• kosher salt
• cilantro
• lime

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
2. 2 Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
3. 3 Fluff quinoa with a fork. Stir in cilantro and lime juice.

By LUCHAPROV

Ingredients

• ✓ quinoa
• black bean
• corn
• red bell pepper
• green onion
• cilantro
• garlic
• olive oil
• lime
• honey
• jalapeno pepper
• mustard
• paprika

Instructions

1. 1 Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.
2. 2 Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.

By The Lazy Gourmet

Ingredients

• ✓ quinoa
• cashew
• green chile pepper
• hemp milk
• jalapeno pepper
• salt
• cilantro
• water
• romaine heart
• black bean
• red bell pepper
• red onion
• avocado

Instructions

1. 1 Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
2. 2 Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
3. 3 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.
4. 4 Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.

By Mackenzie Schieck

Ingredients

• ✓ quinoa
• water
• taco seasoning mix
• chicken breast
• butter
• avocado
• red onion
• celery
• spinach
• carrot
• red bell pepper
• yellow bell pepper
• cucumber
• jalapeno pepper
• salsa

Instructions

1. 1 Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
2. 2 Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
3. 3 Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
4. 4 Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

By Deemcgee

Ingredients

• ✓ quinoa
• chicken broth
• fire-roasted diced tomato
• corn
• onion
• cauliflower rice
• garlic
• chili powder
• cumin
• paprika
• salt
• black pepper
• chicken breast
• vegetable oil
• corn tortilla

Instructions

1. 1 Combine chicken broth, tomatoes, corn, onion, cauliflower rice, quinoa, garlic, chili powder, cumin, paprika, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Meanwhile heat oil in a skillet over moderately high heat. Add tortilla strips and cook until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and shred or cut into bite-sized pieces.
4. 4 Return chicken to pot to warm. Ladle into soup bowls and top with fried tortilla strips.

By Laura

Ingredients

• ✓ quinoa
• olive oil
• jalapeno pepper
• garlic
• black bean
• fire-roasted diced tomato
• corn
• chicken broth
• red pepper flake
• chili powder
• cumin
• kosher salt
• black pepper
• avocado
• lime
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
2. 2 Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
3. 3 Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
4. 4 Add avocado, lime juice, and cilantro; stir until combined.

By The Gruntled Gourmand

Ingredients

• ✓ quinoa
• ground turkey
• enchilada sauce
• black bean
• tomato
• green chile
• water
• corn
• salsa
• onion
• green bell pepper
• chili powder
• garlic
• cumin
• mexican cheese blend
• cilantro

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker.
3. 3 Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.

By JonSnyde

Ingredients

• ✓ quinoa
• cheddar cheese
• enchilada sauce
• black pepper
• salt
• cumin
• lime juice
• chili powder
• cilantro
• black bean
• garlic
• jalapeno pepper
• orange bell pepper
• yellow bell pepper
• onion
• olive oil
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
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 is absorbed, 15 to 20 minutes.
3. 3 Heat olive oil in a skillet over medium heat. Add onion, bell peppers, jalapeño pepper, and garlic; cook and stir until softened, about 10 minutes.
4. 4 Combine black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and black pepper in a bowl; transfer to a casserole dish. Pour enchilada sauce over black bean mixture; spread sauce evenly over top. Sprinkle Cheddar cheese over sauce. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 20 minutes. Remove foil; continue baking until cheese is bubbling, 10 to 15 minutes more.

By S T Andersen

Ingredients

• ✓ quinoa
• hot tomato sauce
• chicken broth
• jalapeno pepper
• red onion
• corn oil
• garlic powder
• black pepper
• salt
• chipotle powder
• cumin
• milk
• bread crumb
• cilantro
• cotija cheese
• red onion
• egg
• veal

Instructions

1. 1 Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
2. 2 Heat a multi-functional electric pressure cooker (such as Instant Pot) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
3. 3 Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.

By Buckwheat Queen

Ingredients

• ✓ quinoa
• avocado
• lime
• cilantro
• vegetable broth
• black pepper
• chili powder
• paprika
• cumin
• salt
• corn kernel
• fire-roasted diced tomato
• black bean
• garlic
• jalapeno pepper
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
2. 2 Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

By Misty Noelle

Ingredients

• ✓ quinoa
• lime
• pepita
• avocado
• tomato
• black bean
• spinach
• romaine lettuce
• salt
• cilantro
• lime
• salt
• water
• olive oil
• tilapia
• garlic powder
• oregano
• cayenne pepper
• black pepper
• salt
• onion powder
• paprika

Instructions

1. 1 Make tilapia: Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a small bowl. Rub about 1 tablespoon spice mixture on each side of both tilapia fillets, making sure to use up seasoning. Let fillets sit while preparing quinoa, about 15 minutes.
2. 2 Make quinoa: Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt and set aside.
3. 3 Heat olive oil in a large pan over medium-high heat. Cook tilapia fillets in hot oil until fish flakes easily with a fork, 2 to 3 minutes per side.
4. 4 Make bowl: Arrange romaine lettuce and spinach in 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over lettuce and spinach. Top with avocado and pepitas. Serve each portion with a lime wedge.

By Raluca

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ quinoa
• salt
• water
• chickpea
• tomato
• garlic
• lime juice
• olive oil
• cumin
• salt
• pepper
• parsley

Instructions

1. 1 Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. 2 Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

By sarahhouston

Ingredients

• ✓ quinoa
• beef broth
• chili seasoning mix
• coconut oil
• tomato
• tri-bean blend
• green chili
• corn

Instructions

1. 1 Whisk 1 cup beef broth and chili seasoning mix together in a bowl.
2. 2 Melt coconut oil in a pot over medium-high heat. Cook and stir quinoa in hot oil until fragrant and lightly toasted, 1 minute. Pour broth-seasoning mixture, remaining 1 cup beef broth, and tomatoes into quinoa mixture. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer until quinoa has absorbed most of the liquid, 20 to 30 minutes.
3. 3 Stir bean blend, green chilies, and corn into quinoa mixture; simmer until heated through, 5 to 10 minutes.

By ciao bella

Ingredients

• ✓ quinoa
• olive oil
• onion
• water
• vegetarian chicken-flavored bouillon granules
• black pepper
• thyme
• carrot
• tomato
• spinach

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Lower heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in water, bouillon granules, pepper, and thyme; increase heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
2. 2 Stir in carrots. Cover and simmer until all water is absorbed, about 10 minutes. Turn off heat, add tomatoes and spinach, and stir until spinach is wilted and tomatoes have released all their moisture, about 2 minutes.

By Jess

Ingredients

• ✓ quinoa
• vegetable stock
• olive oil
• butternut squash
• zucchini
• green onion
• apricot
• cranberry
• parsley
• lime

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

By Heather Hogan