Type what you have

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ quinoa
• butter
• vegetable broth
• garlic
• parsley
• thyme
• salt
• onion
• lemon juice

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add quinoa and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth and bring to a boil. Reduce the heat, cover, and simmer until tender, about 15 minutes.
2. 2 Remove from the heat and transfer to a bowl. Stir in garlic, parsley, thyme, salt, and onion until combined. Sprinkle lemon juice over top.

By Sara

Ingredients

• ✓ quinoa
• olive oil
• shallot
• cremini mushroom
• thyme
• bay leaf
• salt
• black pepper
• vegetable stock

Instructions

1. 1 Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
2. 2 Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.

By nosduh1313

Ingredients

• ✓ quinoa
• butter
• onion
• garlic
• water
• baby spinach
• lemon zest
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat; cook and stir onion and garlic until onion is softened, about 4 minutes. Add quinoa to onion mixture; cook and stir for about 1 minute more.
2. 2 Pour water over quinoa mixture; bring to a boil. Reduce heat to medium, cover saucepan, and simmer until quinoa is tender and water is absorbed, about 20 minutes.
3. 3 Stir spinach and lemon zest into quinoa mixture; season with salt and pepper.

By Jahangir Khan

Ingredients

• ✓ quinoa
• vegetable oil
• onion
• green bell pepper
• garlic
• water
• tomato sauce
• chili powder
• garlic powder
• cumin

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium-high heat. Stir in quinoa, onion, bell pepper, and garlic; cook and stir until onion tender and quinoa lightly toasted, 5 to 10 minutes.
2. 2 Stir in water and tomato sauce; season with chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until quinoa tender and liquid absorbed, about 30 minutes, stirring occasionally.

By Momi

Ingredients

• ✓ quinoa
• water
• chickpea
• cranberry
• raisin
• almond
• mint leaves
• coriander
• cumin
• olive oil
• salt
• pepper

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, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
2. 2 Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

By Magpie

Ingredients

• ✓ quinoa
• acorn squash
• water
• prune
• raisin
• apricot
• garlic
• ginger
• olive oil
• salt
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
2. 2 Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
3. 3 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
4. 4 Drizzle olive oil over quinoa mixture and add salt; mix well.
5. 5 Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

By extremegabby

Ingredients

• ✓ quinoa
• water
• salt
• vegetable oil
• ham
• red bell pepper
• green onion
• garlic
• rice vinegar
• soy sauce
• chile-garlic sauce
• sesame seed

Instructions

1. 1 Rinse quinoa under cold water for about 1 minute; drain well.
2. 2 Place quinoa into a saucepan and cover with 1 1/2 cups cold water. Season with salt and bring to a boil. Reduce the heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and let sit for 5 minutes, then fluff with a fork.
3. 3 Heat vegetable oil in a large skillet over medium heat. Add ham, bell pepper, and the white parts of the green onion; cook until ham begins to brown, about 5 minutes. Add garlic and remove from heat; stir until garlic becomes aromatic, 1 to 2 minutes.
4. 4 Stir in fluffed quinoa and return to the stove over medium-low heat. Cook, stirring occasionally, until warmed through, 2 to 3 minutes. Remove from the heat and add vinegar, soy sauce, chile-garlic sauce, and sesame seeds. Garnish with the dark green parts of the green onion.

By John Mitzewich

Ingredients

• ✓ quinoa
• olive oil
• chicken broth
• broccoli
• kale
• red bell pepper
• cilantro
• black olive
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 1 teaspoon olive oil in a large skillet over medium heat. Add quinoa; cook and stir until quinoa is lightly toasted, about 2 minutes. Remove from heat. Pour in chicken broth slowly. Bring to a boil. Reduce heat to low, cover, and simmer until most of the chicken broth is absorbed, about 12 minutes.
2. 2 Layer broccoli, kale, and red bell pepper over quinoa in the skillet. Cover and cook until quinoa is tender, about 8 minutes more. Fluff quinoa with a fork. Sprinkle cilantro and olives on top. Season with salt and black pepper and drizzle with 1 tablespoon olive oil.

By Brittany Ferrans

Ingredients

• ✓ quinoa
• water
• vegetable bouillon
• edamame
• olive oil
• sweet onion
• bell pepper
• garlic
• ginger
• soy sauce
• cilantro
• hot chile paste

Instructions

1. 1 Bring water, quinoa, and vegetable bouillon to a boil in a large pot; stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add onions and bell peppers; cook and stir until onions are translucent, about 5 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Off heat, stir in soy sauce, cilantro, and chili paste.
3. 3 Stir onion mixture into quinoa mixture; simmer until excess broth has been absorbed, stirring occasionally, about 5 minutes.

By HeidiM

Ingredients

• ✓ quinoa
• water
• olive oil
• lime juice
• cumin
• salt
• black bean
• cucumber
• cilantro
• salt
• black pepper

Instructions

1. 1 Bring water and 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. Set aside to cool.
2. 2 Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing.
3. 3 Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.

By Jennksc

Ingredients

• ✓ quinoa
• water
• salt
• olive oil
• garlic
• sweet onion
• crimini mushroom
• sweet potato
• cayenne pepper
• salt
• pepper
• pecan

Instructions

1. 1 Toast quinoa in a dry saucepan over medium heat, stirring often until it smells nutty, about 5 minutes. Add water and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Add garlic and onion, and cook until translucent, about 5 minutes. Add mushrooms, potato, cayenne, salt, and black pepper to taste. Cover the skillet, reduce heat to medium-low, and cook, stirring occasionally, until potato is soft, about 20 minutes. Add a splash of water if needed to keep vegetables from burning.
3. 3 Spoon vegetable mixture over a bed of quinoa and sprinkle with pecans to serve.

By lep413

Ingredients

• ✓ quinoa
• chicken broth
• butter
• yellow onion
• garlic
• white wine
• parmesan cheese
• heavy cream
• marjoram
• thyme
• salt
• black pepper

Instructions

1. 1 Rinse quinoa twice and drain well.
2. 2 Pour chicken broth into a saucepan; bring to a boil.
3. 3 Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
4. 4 Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
5. 5 Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.

By SugarJ85

Ingredients

• ✓ quinoa
• water
• vegetable bouillon
• broccoli
• red onion
• brazil nut
• pomegranate
• olive oil
• balsamic vinegar
• honey
• salt
• black pepper

Instructions

1. 1 Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
2. 2 Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
3. 3 Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.

By Allrecipes Member

Ingredients

• ✓ quinoa
• yam
• water
• persian cucumber
• parsley
• olive oil
• onion
• lemon
• red wine vinegar
• salt
• black pepper
• endive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
2. 2 Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes
3. 3 Bring water to a boil in a large saucepan. Add quinoa, stirring once; return to boil. Cook uncovered until water is absorbed, 10 to 12 minutes. Strain, shaking the sieve well to remove all moisture. Transfer to a mixing bowl.
4. 4 Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.

By Irene K Wong

Ingredients

• ✓ quinoa
• beet
• water
• olive oil
• red wine vinegar
• white sugar
• garlic
• salt
• black pepper
• goat cheese
• arugula
• green onion

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2. 2 Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.
3. 3 Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
4. 4 Remove quinoa from heat, then immediately add 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5. 5 Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

By slmcm

Ingredients

• ✓ quinoa
• chicken breast
• water
• chicken bouillon granules
• butter
• pecan
• butternut squash
• cranberry
• goat cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
2. 2 Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
3. 3 Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
4. 4 Chop chicken breasts into 1/2-inch pieces.
5. 5 Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.

By Karen Shay-Kubiak

Ingredients

• ✓ quinoa
• water
• salt
• olive oil
• garlic
• red bell pepper
• corn kernel
• oregano
• cumin
• salt
• pepper
• green onion

Instructions

1. 1 Bring water, quinoa, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa tender, about 20 minutes. Drain in mesh strainer; set aside
2. 2 Meanwhile, heat olive oil in a saucepan over medium heat. Stir in garlic; cook until softens and aroma mellows, about 2 minutes. Add bell pepper and corn; cook until pepper softens, about 5 minutes. Season with oregano, cumin, salt, and black pepper; cook 1 minute more, then stir in cooked quinoa and green onions. Serve hot or cold.

By feminiSh

Ingredients

• ✓ quinoa
• water
• olive oil
• onion
• garlic
• zucchini
• eggplant
• tomato
• tomato sauce
• salt
• black pepper
• bell pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
2. 2 Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
4. 4 Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

By Amanda

Ingredients

• ✓ quinoa
• water
• kale
• avocado
• cucumber
• red bell pepper
• red onion
• feta cheese
• olive oil
• lemon juice
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Bring 1 1/3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa tender and water absorbed, 15 to 20 minutes. Set aside to cool.
2. 2 Place a steamer basket into a saucepan with 1 inch water; bring water to a boil. Add kale, cover, and steam until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
3. 3 Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until emulsified; pour over salad.

By Stephanie Ford

Ingredients

• ✓ quinoa
• vegetable broth
• brussels sprout
• carrot
• parsnip
• red onion
• olive oil
• chickpea
• turmeric
• tahini
• lemon juice
• maple syrup
• water
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring vegetable broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes.
3. 3 Toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil on a baking sheet until coated.
4. 4 Bake in the preheated oven until softened, about 10 minutes.
5. 5 Toss chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Add chickpeas; cook and stir until browned, about 8 minutes.
6. 6 Combine tahini, lemon juice, and maple syrup in a bowl until well incorporated; add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
7. 7 Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between two serving bowls. Drizzle 1 tablespoon dressing over each bowl.

By MyNutriCounter