Easy Quinoa Recipes

Quinoa soup

Nothing is more comforting when it's cold or you're sick than homemade chicken soup, and while it's incredibly good, the noodles it integrates are generally not recommended.
Quinoa is a delicious substitute for noodles that further increases the nutrition of your chicken soup.
Quinoa is a South American seed that tastes similar to rice and other grains.
But best of all, it is loaded with protein, fiber, vitamins, and minerals, and is very easy to make. It is also gluten-free, making it a good alternative to pasta.
When I prepare quinoa to eat with this soup, I use homemade chicken broth instead of water to cook the quinoa, giving it that delicious flavor. If you don't have enough homemade broth, use a quality commercial broth, if possible organic.
To make this soup, you can take advantage of the ingredients of the homemade broth. Boil water with the carrot, chicken, celery, and tomato, and when you're done cooking everything, chop them and use them to add them to the soup, along with the quinoa.
You can do it right after making the broth, while it is still hot, or prepare all the ingredients and store them a few days in advance in the refrigerator, to prepare the soup super fast.
In this recipe, I have used quinoa, but you can also use brown rice or even traditional noodles. But I suggest you cook them first, rather than cooking them directly in the soup, to prevent the starch from swelling and absorbing most of the liquid.
Preparation time: 30 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 4 people
quinoa soup recipes


  •     1 liter of homemade chicken broth
  •     1 cup shredded chicken
  •     1 large carrot, cut into small pieces
  •     1 celery stalk, cut into small pieces
  •     1 ripe tomato, seeded and finely chopped
  •     1 teaspoon of salt, or more to taste
  •     1/4 teaspoon freshly ground black pepper
  •     1 cup cooked quinoa (1/2 cup dried quinoa)


  1.     To cook the quinoa, we place it in a fine-mesh strainer and rinse it with water for approximately 1 minute.
  2.     Once well rinsed, we put it in a pot and cover it with twice as much water or broth. Add a pinch of salt, heat it over low heat, cover the pot and let it cook for 15 minutes, or until all the water has been absorbed.
  3.     Meanwhile, we put the chicken stock, minced chicken, chopped carrot, chopped celery, chopped tomato, salt, and black pepper in a large saucepan over medium heat, allowing everything to cook over medium heat for about 20 minutes until they are very hot.
  4.     5 minutes before the end of cooking, add the cooked quinoa to the casserole to heat it. We can also choose to add a large tablespoon of cooked quinoa to the bottom of each plate or bowl and serve the soup on top.
  5.     We try the soup and we rectify the seasonings if necessary. We serve hot soup.


The remaining soup can be stored in an airtight container in the refrigerator for up to 3 days.
Cooked quinoa can also be stored in an airtight glass container in the refrigerator for up to a week.
1 cup of dried quinoa produces about 2½ cups cooked.

Quinoa at Thermomix

I love Thermomix for many reasons, one of them is being able to cook quinoa by adjusting the cooking times to my liking, in order to obtain a soft and fluffy texture or a grainy texture, depending on the dish I am going to make.
But there is a problem with cooking quinoa on the Thermomix. One of my friends complains when she cooks quinoa in the Thermomix basket since part of the quinoa stays in the glass. This is because as it is such a small grain, it strains through the basket openings. But I'm going to give you a trick so that this doesn't happen to you.
You just have to line the basket (or the part where the holes are) with previously wet paper. This paper is very permeable and allows even cooking, without letting the quinoa pass.
Once cooked, you can use quinoa for any recipe you want.

List of ingredients:

  •     200 g quinoa
  •     700 ml of water
  •     1/2 teaspoon salt
  •     1 to 2 teaspoons of olive oil

how to prepare quinoa with the Thermomix:

  1.     We rinse the quinoa with water 3-4 times, rub it with our hands and drain it with a strainer.
  2.     We put the quinoa in a container and cover it with water. We will not be using the Thermomix basket because the quinoa grains are so small that they can leak through the holes in the basket. Let it sit for 15 to 30 minutes.
  3.     Meanwhile, we cut a piece of parchment paper (or baking paper), enough to completely cover the inside of the Thermomix basket. We moisten the vegetable paper with tap water, and we crinkle it so that it covers the inside of the basket so that the quinoa cannot strain through the holes.
  4.     We place the basket inside the glass, add the quinoa and the water (including the water resulting from the soaking of the quinoa).
  5.     Pour the oil, sprinkle the salt on top, and cover the glass. We cook the quinoa at varoma temperature, speed 2, for 20 minutes.
  6.     When the time is up, we check the consistency of the quinoa, and if we prefer that it be softer, we can cook it for a longer time. We also adjust the seasoning to our liking.
  7.     We lift the basket with the perfectly cooked quinoa and we can now transfer it to a plate to serve it. In this way, there will be no grain left in the glass, and the entire amount will be used.


It is important to rinse the quinoa before cooking so that it removes a coating layer that makes it have an undesirable bitter taste.

Quinoa tabouleh

Tabulé is a vegetarian dish from the eastern Mediterranean that is mainly served in the Middle East as an accompaniment to meat. It is traditionally made with bulgur wheat, fresh tomatoes, mint, parsley, and lemon juice as a dressing, but recipes vary from place to place.
In our country, it is usually made with couscous, but a version that has become quite popular is the use of quinoa, after its boom as a superfood.
The table is an excellent way to eat fresh vegetables, a very healthy and refreshing dish for the summer. You can also add chicken or beef and a sauce to mix everything together.
And although it seems that chopping all the vegetables is a great effort, you do not have to be a master with the knife to make this dish, I know that all the vegetables seem very small in the photos, but the goal is to try to make all the vegetables are the same size. Remember that you eat first with your eyes and then with your stomach.
The quinoa tabbouleh is a very easy and quick recipe, which is prepared in 25 minutes; and it is full of fresh vegetables, fresh herbs, a little olive oil, and lemon juice. Light and low in calories, perfect for summer!
Preparation time: 5 min
Cook time: 20 min
Total time: 25 min


  •     1½ cups quinoa
  •     3 cups of water
  •     1 cup diced cherry tomatoes
  •     1/2 cucumber, finely chopped
  •     1 red bell pepper, diced
  •     ½ cup fresh parsley, finely chopped
  •     ¼ cup fresh mint, finely chopped
  •     2 garlic cloves, minced
  •     4-5 tablespoons of lemon juice
  •     3 tablespoons olive oil
  •     Salt and black pepper to taste


  1. We put the quinoa in a fine-mesh strainer and rinse it with water repeatedly.
  2. We put it in a medium saucepan, cover, and heat over low heat for 15 minutes until the water has been completely absorbed.
  3. Meanwhile, we finely chop all the vegetables so that they all have more or less the same size.
  4. Once cooked, let the quinoa rest for 5 minutes, and with a fork, we sponge it before adding it to a large container, along with the tomato, cucumber, red pepper, parsley, mint, garlic, lemon, olive oil, salt, and black pepper.
  5. We remove all the ingredients to mix them, test, and adjust the seasonings and serve.


If you have leftover, put it in the fridge, because for the next day it still tastes very good. If it dries out a bit, add a little more lemon juice and olive oil and it will come alive instantly.

Quinoa meatballs

Do you like to cook with quinoa or do you want to learn how to do it? Are you looking for a meat substitute, to make your diet healthier? Learning how to cook with quinoa is simple, and this grain is a great alternative to meat.
Quinoa meatballs are just as delicious and filling as traditional beef or pork meatballs, but they have far less saturated fat.
Quinoa meatballs are even a great substitute for turkey and chicken meatballs as they are whole grain as well as a protein.
This quinoa meatball recipe is a hit at parties and special events. Everyone knows how unhealthy party food can be, especially those designed for casual gatherings, like soccer games and Friday nights.
However, these meatballs can be served as a main dish or appetizer, accompanied by a sauce.
A perfect dish for children to eat healthier.
Servings: 4 people

What ingredients do we need to have:

  •     ½ cup dried quinoa
  •     1 cup of water
  •     1 cup cooked lentils, well-drained
  •     1/2 red bell pepper diced
  •     1 small onion, chopped
  •     2 garlic cloves, minced
  •     45 grams of breadcrumbs (or more if the meatballs need to be firmer and do not hold together well)
  •     25 grams of freshly grated Parmesan cheese
  •     1 tablespoon chopped fresh parsley
  •     1 tablespoon of oregano
  •     1/2 teaspoon freshly ground black pepper
  •     Sea salt to taste
  •     ¼ teaspoon cayenne pepper
  •     1 egg white (for vegetarians add 2-3 teaspoons of water)
  •     4 tablespoons of olive oil

Step by step preparation of quinoa meatballs

  1.     Put the quinoa in a container and cover it with water so that it soaks for 15 minutes. Drain the quinoa (reserving the water) and rinse the quinoa under the running water.
  2.     Add the washed quinoa and water to a medium saucepan, cover, and heat until boiling. Reduce the heat to a minimum and let it cook 15 minutes, or until the water is completely absorbed.
  3.     Meanwhile, in a large nonstick skillet, add 1 tablespoon of olive oil. Heat over medium-low heat and sauté the chopped onion and bell pepper until tender, about 4 minutes.
  4.     Add the garlic, parsley, and oregano and sauté for another minute.
  5.     Remove the quinoa from the heat and let it rest for 10 minutes. Press a piece of kitchen paper over the quinoa to remove any remaining water or moisture.
  6.     In a large bowl, mix the sautéed onion, garlic, parsley, and oregano along with the remaining ingredients, except the oil.
  7.     Use a masher or fork to mash the ingredients, until the lentils are well mashed. With your hands, go forming balls and putting them in a large container. When they are all done, put them in the fridge for about 2 hours.
  8.     After that time, heat the 3 tablespoons of olive oil in a frying pan over medium-low heat, and add the quinoa meatballs so that they brown on the surface and heat, about 16 minutes.
  9.     Remove them from the pan and drain the excess oil with a piece of kitchen paper.
  10.     You can also add them to your favorite sauce and cook over low heat until hot.


  • This recipe is perfect to eat before exercise, as it provides complex carbohydrates that give energy, and proteins for building muscle.
  • For a vegan version, use a vegan egg substitute or 1 tablespoon of flax meal mixed with 3 tablespoons of water, instead of 2-3 tablespoons of water.
  • Instead of browning the meatballs in a frying pan, you can also grease them with olive oil and roast them in the oven for about 15 minutes (turning them after 7 minutes). The result is evenly golden dumplings, both outside and inside.

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