Delicious Quinoa Recipes

The truth is that not many people are concerned about eating healthy. You have to be objective. If you put me in front, a cheeseburger and fries next to a salad with a lot of green, the choice is simple. Unfortunately, when we are over 25, these meals start to count. The fats are sticking to the body, and instead of consuming nutrients, we are only getting sick.
  • Luckily for all sweet tooth, I bring you a rich solution. I have gathered recipes, sweet and savoury, with the wonderful quinoa, which will leave you with a full belly and a happy heart. Enjoy the healthiest of life!

    1. Quinoa omelettes with feta and tzatziki

    If you are meeting a boy/girl, this recipe could help you earn points. Cook something simple, but full of dedication and flavour. I assure you that you will conquer it.
    Servings: 2 fairly large omelettes
    Preparation time: 30 minutes


    • 1 cup plain Greek yoghurt
    • 1/4 cucumber, peeled, seeded and cut into small cubes
    • 1 garlic diet, grated (or finely ground)
    • 1/2 tablespoon of white wine vinegar
    • 1/2 teaspoon dehydrated dill
    • 1 teaspoon dried oregano
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon of extra virgin olive oil


    • 6 large eggs
    • 1/4 cup milk
    • 2 tablespoons butter, separated
    • 1 1/2 cups cooked quinoa
    • 1 cup fresh spinach, chopped
    • 1/2 cup pitted kalamata olives, cut in half + 1 tablespoon of their own juice
    • 1/4 cup roasted red peppers, chopped or sliced
    • 1/4 cup marinated artichoke hearts, chopped
    • 1/4 cup oil-packed dried tomatoes + 1 tablespoon oil
    • 2 garlic cloves, minced or grated
    • 1 teaspoon dried oregano
    • Salt and pepper to taste
    • 50 grams of feta cheese in crumbs

    To decorate:

    • 1/4 cup toasted pine nuts
    • Fresh grape tomatoes
    • 1 avocado, sliced



    Mix the Greek yoghurt with the diced cucumber, garlic, white wine vinegar, dill, oregano, salt and pepper to taste, and lemon juice. Sprinkle with olive oil. Refrigerate for at least 30 minutes before serving to allow flavours to mix.

    Quinoa salad:

    1. Add the quinoa, chopped spinach, olives, roasted red peppers, chopped artichokes, dried tomatoes, garlic, oregano, and basil in a large bowl.
    2.  Add a tablespoon of oil from the dried tomatoes and a tablespoon of brine (from the jar of olives), season with salt and pepper. 
    3. Mix well and set aside.
    4. In a bowl, use a fork to mix the eggs and milk with a pinch of salt and pepper. 
    5. That the egg mixture is well stirred. Heat a 20 to 25 cm skillet over medium heat. 
    6. Once the pan is hot, add a tablespoon of butter and move the pan so that it melts and covers the entire base. Pour half of the egg mixture and leave it for about 10 to 20 seconds. 
    7. Use a heat-resistant spatula to gently move the eggs to the centre of the pan, then tilt the pan so the liquid egg takes its place.
    8. Repeat the process until there is no more liquid to move. Sometimes (ok, most of the time) I sprinkle some feta or mozzarella cheese on the omelette. 
    9. Use your spatula to gently peel off the bottom side of the omelette from the pan. 
    10. Tilt the pan a little to make sure it's not sticking on either side. Let it sit for a couple of seconds, and then transfer it from the pan to a plate.
    11. Immediately sprinkle the omelette with some feta cheese and then add the quinoa salad. 
    12. Fold it and keep it warm while you make the other omelette.
    13. Once both omelettes have finished cooking and are filled with the quinoa salad, pour Tzatziki, feta cheese, and grape tomatoes over each. 
    14. Serve with avocado slices.

    Granola with dark chocolate, crispy quinoa and toasted almonds

    This breakfast is quite caloric, but worth it for how delicious it is. You can prepare it in large quantities, store it in jars and always have it to delight your visitors.
    Servings: 4 cups
    Preparation time: 2 hours (including cooling time)

    • 2 1/2 cups traditional oatmeal
    • 1 cup cooked quinoa
    • 1 cup grated roasted almonds
    • 1/2 cup ground flaxseed
    • 1/2 teaspoon salt
    • 1/4 teaspoon of cinnamon
    • 4 tablespoons unsalted butter
    • 1/2 cup of honey
    • 2 teaspoons of vanilla extract
    • 1 cup dark chocolate chips


    1. Preheat the oven to 162º C. Cover a baking sheet with aluminium foil or butter paper.
    2. Add butter to a small skillet and cook over medium heat. Whisk constantly until golden pieces appear at the bottom, for about 5-6 minutes, then immediately remove from heat and set aside. Mix with honey and vanilla extract.
    3. In a large bowl, mix together the oats, almonds, quinoa, linseed, cinnamon, and salt. Stir well. Pour the honey butter over the oatmeal mixture, mixing with a large spoon until everything is equally moist.
    4. I mix and even stir with my own hands for a good 5 minutes.
    5. Spread evenly on the tray. Bake for 10 minutes, shake and bake for 10 more minutes. Shake the mixture again and bake for about 10 more minutes, stirring every 3 minutes or until the mixture is golden.
    6. Stir and let cool for about 10 minutes. Pour chocolate chips on top and mix gently. Let it cool completely for at least an hour before eating.
    7. You can mix it with milk, yogurt and all kinds of fruits. Breakfast is worthy of the gods!

    To sweeten the day and life! Banana, whole wheat and quinoa pancakes

    The ideal recipe for children. A delicious breakfast is full of protein, iron and magnesium, thanks to the contribution of the delicious quinoa.
    Servings: 10 pancakes


    • 1 cup cooked quinoa

    3/4 cup whole wheat flour
  • 1/2 teaspoon of cinnamon
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoons of coarse salt
  • 3 egg whites (about 1/2 cup)
  • 1/3 cup of Greek yogurt
  • 2 tablespoons of milk of your choice (skim, soy, almond, coconut)
  • 2 tablespoons of brown sugar (you can also use honey or maple syrup)
  • 1 teaspoon of pure vanilla extract
  • 2 large very ripe bananas, mashed


  • In a medium container, mix the quinoa, flour, cinnamon, yeast and salt. In another container, mix the egg whites, yogurt, milk, vanilla, and brown sugar until smooth. Add the egg mixture to the flour mixture and stir until smooth. Add the banana puree and finish mixing.
  • Coat a nonstick skillet or griddle with butter or cooking spray and heat over medium heat. Pour the mixture, in 1/4 cup portions, into the pan. Cook for about two minutes until bubbles appear on top. Flip the pancake and cook until golden brown on the bottom, 2 minutes. Clean the pan and repeat adding butter and mix again until finished.
  • Add peanut butter, Nutella, dulce de leche, maple syrup, fruit, or chocolate chips to make the most entertaining breakfast your family will remember for a long time.


  1. Adapted from Martha Stewart's Quinoa Pancakes.
  2. If the pancakes are too thick, add 1 tablespoon of milk to the mixture. If the pancakes are too thin, add a tablespoon of flour to the mixture.
  3. You can substitute whole wheat flour for gluten-free flour.
  4. Add 2 tablespoons of cocoa powder to the mix to make some delicious banana and chocolate pancakes.

Crispy burritos with black beans and quinoa

Crispy burritos with black beans, corn, bell peppers, coriander, quinoa and cheese. Serve them with creamy avocado and yogurt sauce for a great meal with your friends!
Servings: 10 burritos
Preparation time: 35 minutes

  • 1 tablespoon of olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 can of black beans, washed and rinsed
  • 1/2 cup sweet corn, washed and rinsed
  • 1 1/2 teaspoons chilli powder
  • 1 teaspoon of ground cumin
  • 1/4 cup fresh coriander, chopped
  • Half-lime juice
  • Salt and black pepper to taste
  • 2 cups of cheddar cheese in strips
  • 10 tortillas for burritos
  • 1 fat-free Greek yogurt
  • 2 avocados
  • 1 jalapeño
  • 1 cup of Quinoa


  1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add a clove of garlic and cook for 2 minutes. Mix the bell peppers, black beans, corn, chili powder, cumin, and coriander. Cook for 5 minutes. Add the fresh lime juice and season with salt and pepper to taste.
  2. Put a few tablespoons of coriander and lime quinoa in the center of the tortilla, leaving 1 and a half edges, then add the cheese in strips, and the mixture of beans with corn. Roll up the burritos, folding the edges first. Keep doing the rest of the burritos.
  3. Heat a large skillet or griddle over medium heat. Put the burritos, joint side down, in the pan or griddle and cook until golden and crisp, about 2-3 minutes per side. Serve hot with creamy yogurt sauce and avocado spread.

For coriander and lime quinoa: 

Cook quinoa and chop coriander. Mix the quinoa with the coriander and add lemon, salt and pepper to taste.
For the creamy yogurt and avocado sauce: 
Put the yogurt, avocado, garlic, coriander, jalapeño, lemon juice and cumin in a processor until it is ground and united. Flavour with salt and pepper as desired.
Note: You don't want the burritos to be too full or they will be difficult to roll.

To start a healthy diet! Baked Quinoa Falafel

A very healthy option to start the diet once and for all. The positive ... it is so delicious that you will not take it as a real diet.
Servings: 2 to 3 plates
Preparation time: 1 hour


  • ½ cup uncooked quinoa
  • 1 can of 425 grams of chickpeas
  • 1 small red onion
  • 5 to 6 garlic cloves
  • ¼ cup fresh parsley
  • ¼ cup fresh coriander
  • 2 teaspoons of salt
  • 2 teaspoons of baking powder
  • ¼ cup flour
  • 2 tablespoons cornstarch

At your service:

  • Greek yogurt
  • Cucumber
  • Cherry tomatoes
  • Lemon or lime, sliced


  1. Cook the quinoa according to the instructions on its packaging. Fun fact: I burned my quinoa while preparing this. I started talking to someone and didn't put a timer on, and before I knew it I could recognize that distinctive smell: burnt, sloppy food on the stove. So, pro tip: if you're doing other things, use a timer.
  2. Drain the chickpeas (garbanzo beans) from the can. In a food processor, combine the chickpeas, onion, garlic, parsley, and coriander. Process until well blended. Add the salt, baking powder, and cooked quinoa. Refrigerate for at least 30 minutes (or overnight).
  3. Form 4 patties with the smoothie. In a small plate, combine the flour and cornstarch. Spread the burgers on both sides in the flour mixture.
  4. Preheat the oven to 176 ° C.
  5. In a large skillet or pot that you can use in the oven, heat a little oil over medium heat. Layout the burgers and cook for a few minutes to make the interior a little crisp. Turn them over and immediately remove them from the pan (or pot) to put them in the oven. Continue baking for 12 to 15 minutes.
  6. Let cool slightly before serving. Squeeze a little lemon or lime juice, top with Greek yogurt and your chopped vegetables.

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