Type what you have

Ingredients

• ✓ quinoa
• water
• olive oil
• kalamata olive
• feta cheese
• cherry tomato
• basil

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 has been absorbed, 15 to 20 minutes. Transfer quinoa to a large serving bowl and let cool completely.
2. 2 Drizzle olive oil over cooled quinoa and stir. Fold olives, feta cheese, tomatoes, and basil through the quinoa.

By Lindsay

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
• carrot
• corn
• pea
• broccoli floret
• olive oil
• lemon juice
• chili powder
• cayenne pepper

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 has been absorbed, 15 to 20 minutes.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, corn, peas, and broccoli to steamer; cover, and steam until tender, 5 to 10 minutes.
3. 3 Mix quinoa and vegetable mixture together in a bowl.
4. 4 Whisk olive oil, lemon juice, chili powder, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat.

By kristentulk

Ingredients

• ✓ quinoa
• vegetable broth
• cucumber
• tomato
• parsley
• green onion
• mint
• garlic
• olive oil
• lemon juice
• salt

Instructions

1. 1 Bring 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, about 15 minutes.
2. 2 Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.

By Nadine

Ingredients

• ✓ quinoa
• black bean
• celery
• red onion
• preserved lemon
• olive oil
• orange
• apple cider vinegar
• agave nectar
• salt
• black pepper
• coriander

Instructions

1. 1 Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.
2. 2 Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.

By Janberet

Ingredients

• ✓ quinoa
• oat
• almond
• chia seed
• peanut butter
• honey
• coconut oil
• flaxseed meal
• salt
• dark chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet.
2. 2 Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes.
3. 3 Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan.
4. 4 Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula.
5. 5 Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

By Mindy Nettesheim-Flynn

Ingredients

• ✓ quinoa
• spinach
• strawberry
• avocado
• pecan
• gorgonzola cheese
• olive oil
• balsamic vinegar
• garlic
• granulated sugar

Instructions

1. 1 Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside.
2. 2 To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.

By BelGioioso Cheese

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
• water
• couscous
• farro
• cucumber
• red onion
• orange bell pepper
• yellow squash
• olive oil
• lemon
• kosher salt
• feta cheese

Instructions

1. 1 Bring 2 cups 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 Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
3. 3 Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
4. 4 Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
5. 5 Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

By Chrissy Gaynor

Ingredients

• ✓ quinoa
• water
• zucchini
• olive oil
• sambal oelek
• red onion
• egg white
• garlic
• parsley
• italian seasoning
• salt
• black pepper
• ground turkey breast
• mustard

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 Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
4. 4 Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
5. 5 Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
6. 6 Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

By Kelly Rose Diggins

Ingredients

• ✓ quinoa
• water
• pineapple
• mango
• coconut flake
• macadamia nut
• mango chutney
• mango chutney

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over medium heat. Cover the saucepan, reduce the heat, and simmer until water is absorbed, 10 to 12 minutes.
2. 2 Off heat, stir pineapple, mango, coconut, macadamia nuts, and mango chutneys into quinoa until thoroughly combined. Serve hot.

By BETHGRANN

Ingredients

• ✓ quinoa
• water
• salt
• honey
• ginger
• white wine vinegar
• lime juice
• garlic
• black pepper
• olive oil
• cherry
• cashew
• apricot
• red onion
• bibb lettuce

Instructions

1. 1 Stir water, quinoa, and 1/4 teaspoon salt together in a saucepan; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 10 minutes. Remove from heat. Let stand for 10 minutes.
2. 2 Meanwhile, whisk honey, ginger, vinegar, lime juice, garlic, remaining 1/4 teaspoon salt, and pepper together in a small bowl. Slowly add olive oil, whisking constantly, until fully incorporated.
3. 3 Fluff quinoa with a fork. Stir together quinoa, cherries, cashews, dried apricots, and red onion in a large bowl. Add lettuce. Drizzle with 1/2 cup honey vinaigrette; toss to coat. Serve salad with remaining vinaigrette.

By Allrecipes Magazine

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
• pine nut
• water
• sea salt
• lemon juice
• celery
• red onion
• cayenne pepper
• cumin
• parsley

Instructions

1. 1 Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
2. 2 In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
3. 3 Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

By Mirelle B

Ingredients

• ✓ quinoa
• cooking spray
• gluten-free oat
• applesauce
• egg
• white sugar
• vanilla extract
• baking soda
• salt
• dark chocolate chip
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
2. 2 Place 1 cup oats in a food processor; pulse 7 to 8 times. Add quinoa and pulse until finely chopped.
3. 3 Transfer oat and quinoa mixture to a large bowl. Add remaining 1 cup oats, applesauce, eggs, sugar, vanilla extract, baking soda, and salt; mix well to combine. Fold chocolate chips and pecans into the batter.
4. 4 Drop tablespoons of batter onto the baking sheet.
5. 5 Bake in the preheated oven until edges are golden, about 14 minutes. Let sit on the baking sheet for 1 to 2 minutes before moving to a wire rack to cool, about 25 minutes.

By grampnana

Ingredients

• ✓ quinoa
• water
• sunflower seed
• chickpea
• huckleberry
• carrot
• onion
• lemon juice
• lemon zest
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft and water has been absorbed, about 25 minutes.
2. 2 Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.
3. 3 Transfer quinoa to a large bowl and fluff with a fork; add sunflower kernels, chickpeas, huckleberries, carrot, onion, lemon juice, and lemon zest. Gently stir the salad until thoroughly mixed; season with salt and pepper.

By ALZ

Ingredients

• ✓ quinoa
• water
• cucumber
• tomato
• feta cheese
• lemon juice
• cider vinegar
• olive oil
• dill weed
• salt
• black pepper

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 has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl; refrigerate until cool, about 30 minutes.
2. 2 Stir cucumber, tomato, feta cheese, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa until well combined.

By Elizabeth

Ingredients

• ✓ quinoa
• olive oil
• onion
• garlic
• broccoli
• water
• chicken bouillon
• evaporated milk
• flour
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
2. 2 Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

By mrsembee

Ingredients

• ✓ quinoa
• water
• black bean
• bread crumb
• yellow bell pepper
• egg
• onion
• garlic
• cumin
• hot pepper sauce
• salt
• 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 and water has been absorbed, about 15 to 20 minutes.
2. 2 Roughly mash black beans with a fork, leaving some whole, to form a paste-like mixture. Mix quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, hot pepper sauce, and salt into black beans using your hands. Form into 5 patties.
3. 3 Add olive oil to a large skillet and heat on medium.
4. 4 Cook patties until heated through and lightly browned, 2 to 3 minutes per side.

By DownHomeCitySisterscom

Ingredients

• ✓ quinoa
• tomato
• avocado
• celery
• green onion
• cilantro
• lemon juice
• agave syrup
• soy sauce
• salt
• black pepper

Instructions

1. 1 Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
2. 2 Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
3. 3 Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!

By Marlene Lewis

Ingredients

• ✓ quinoa
• chicken stock
• olive oil
• asparagus
• green bell pepper
• red onion
• chickpea
• balsamic vinegar
• lemon juice
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat.
2. 2 Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.

By Ashley Hume Saar

Ingredients

• ✓ quinoa
• water
• salt
• jicama
• coconut
• pineapple
• raisin
• sweet onion
• lime
• cilantro
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
2. 2 Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
3. 3 Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
4. 4 Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

By Janet Abramic

Ingredients

• ✓ quinoa
• water
• red onion
• carrot
• cranberry
• red bell pepper
• yellow bell pepper
• cilantro
• almond
• lime
• curry powder
• salt
• black pepper

Instructions

1. 1 Bring water to a boil, covered, in a saucepan over high heat; add quinoa. Reduce heat to low; simmer quinoa, covered, until water has been absorbed, 15 to 20 minutes. Transfer to a bowl; refrigerate until cold.
2. 2 Stir in red onion, carrots, cranberries, red bell pepper, yellow bell pepper, cilantro, almonds, lime juice, and curry powder; season with salt and black pepper. Chill before serving.

By Alison

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
• chicken broth
• olive oil
• mint leaf
• almond
• cranberry
• kale
• carrot
• celery
• scallion
• grape tomato
• lemon
• lemon zest
• salt
• black pepper

Instructions

1. 1 Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
2. 2 Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

By ConnorsTasteBuds

Ingredients

• ✓ quinoa
• chicken broth
• salt
• black pepper
• olive oil
• green bell pepper
• yellow onion
• zucchini
• garlic
• broccoli
• grape tomato
• rotisserie chicken
• goat cheese
• avocado
• lemon

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, 15 to 20 minutes. Season with salt and pepper.
2. 2 While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
3. 3 Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.

By sam johnson

Ingredients

• ✓ quinoa
• pinto bean
• kidney bean
• corn
• red onion
• brown rice
• red bell pepper
• cilantro
• olive oil
• red wine vinegar
• chili powder
• garlic
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
2. 2 Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
3. 3 Stir salad again before serving.

By Rita

Ingredients

• ✓ quinoa
• butter
• chicken broth
• green bell pepper
• red onion
• corn
• black bean
• cilantro
• tomato
• lime juice
• red wine vinegar
• olive oil
• adobo seasoning
• feta cheese
• salt
• black pepper

Instructions

1. 1 Rinse quinoa thoroughly under cold water; drain.
2. 2 Melt butter in a large saucepan over medium heat. Cook and stir quinoa until water evaporates and quinoa is lightly toasted, about 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until quinoa has absorbed broth, about 10 minutes. Cool quinoa in the refrigerator for at least 10 minutes.
3. 3 Mix together green bell pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl.
4. 4 Lightly stir in quinoa; season with salt, pepper, and additional lime juice to taste. Chill salad at least 30 minutes before serving; serve cold.

By Ashley Steele

Ingredients

• ✓ quinoa
• raisin
• water
• olive oil
• red onion
• garlic
• curry powder
• cumin
• cilantro
• ginger
• vegetable broth
• chickpea
• roasted red pepper
• almond
• salt

Instructions

1. 1 Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
2. 2 Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
3. 3 Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
4. 4 Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.

By blancdeblanc

Ingredients

• ✓ quinoa
• lentil
• bay leaf
• water
• water
• lemon juice
• honey
• white wine vinegar
• salt
• olive oil
• black pepper
• walnut
• cranberry
• feta cheese
• green onion

Instructions

1. 1 Place lentils and 1 bay leaf in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse lentils with cold water until cool, then transfer to a large bowl.
2. 2 Bring 2 cups water, quinoa, and remaining bay leaf 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. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
3. 3 Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
4. 4 Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.

By CeliaBelia