Simple Quinoa Recipes

Quinoa salad

Today's salad is a celebration of seasonal foods, and my contribution to this healthy practice is buying the ingredients that are given at this time of year.
For me, eating seasonal food is eating the best of food. It's at its best, they taste better, and they're cheaper. Also, this is an ideal dish for light dining.
This salad full of seasonal ingredients with acidic, salty, and sweet flavors, with a crisp texture of all the vegetables, it contains.
It is perfect as an accompaniment to a second or as a main course.
The heart of this salad is the quinoa grains, which are the beginning of this healthy dish. It is great food, gluten-free, packed with protein, fiber, and flavonoids. It's also loaded with antioxidants to keep free radicals at bay.
The red pepper adds more antioxidants and vitamin C is provided by cucumber and grated purple cabbage.
This salad combines grains full of protein with the beneficial nutrients of a wide variety of vegetables so that in addition to being a delicious snack, it is beneficial for our body.
Quinoa salad

Ingredients necessary to make 8 servings:


  •     1 cup quinoa
  •     1 red bell pepper, chopped
  •     1 carrot, peeled and grated
  •     1 cucumber, chopped
  •     6 shallots, chopped
  •     1-2 cups cabbage or grated red cabbage, to taste
  •     4 teaspoons of fish sauce
  •     3 lemons, squeezed
  •     2 tablespoons of sugar
  •     1 tablespoon of vegetable oil
  •     1 tablespoon freshly grated ginger
  •     1 teaspoon of sesame oil
  •     1/2 cup chopped peanuts
  •     1/2 cup chopped coriander
  •     1/4 cup chopped basil

Step by step preparation of the quinoa salad:


  1.     First, we wash the quinoa with plenty of cold water, drain it and cook it in a medium saucepan according to the package instructions. Drain the quinoa and let it cool. We put it in a large container.
  2.     We wash and finely chop the red pepper; peel and grate the carrot; peel and finely chop the cucumber and shallots; julienne the cabbage. We add all these vegetables to the container with the quinoa and we remove it so that they are distributed.
  3.     On the other hand, we mix in a small bowl the fish sauce, the juice of the lemons, the grated ginger, the sugar, the vegetable oil, and the sesame oil, until the sugar is completely dissolved. We taste the dressing and rectify the seasoning. We add more if we want.
  4.     Pour the dressing over the quinoa salad, the amount you want. We stir everything so that all the ingredients are impregnated with the dressing.
  5.     Chop and sprinkle the coriander, basil, and peanuts over the salad and stir slightly.
  6. If we want more, here they explain how to make mashed potatoes, which is a suitable accompaniment to our salad.
  7. We immediately serve the salad or store it in the fridge for the next day.

Quinoa with Vegetables

Quinoa is one of my favorite ingredients. It has many health benefits and is rich in protein, unsaturated fats, and vitamins and minerals. It even helps reduce the risk of cardiovascular disease and some cancers.
Also, I love the taste. On this occasion, I wanted to make a plate of quinoa with vegetables, which is nothing more than a recipe for rice that I had, but I have substituted rice for quinoa.
It worked so well with the rice, why couldn't it with the quinoa? Also, Sriracha sauce was the icing on the cake.
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients for 4 servings:


  •     2 tablespoons of olive oil
  •     2 large eggs, beaten
  •     2 garlic cloves, peeled and minced
  •     1 small onion, diced
  •     225 gr of mushrooms, sliced
  •     1 broccoli sprig, cut into florets
  •     1 zucchini, chopped
  •     1/2 cup sweet corn
  •     1/2 cup of peas
  •     2 carrots, peeled and grated
  •     3 cups of quinoa
  •     1 tablespoon grated fresh ginger
  •     3 tablespoons soy sauce
  •     Sriracha sauce, to serve

Preparation of quinoa with vegetable


  1. In a wide-based skillet, heat a tablespoon of oil over low heat. Eggs are beaten on a plate and added to the hot oil to make a French omelet.
  2. It is allowed to cool and cut into small pieces.
  3. The rest of the olive oil is heated in another large skillet or in a wok over medium-high heat.
  4. Add the minced garlic and onion, and fry, stirring frequently, until the onion has softened and is translucent about 4-5 minutes.
  5. Laminated mushrooms, broccoli florets, and chopped zucchini are added. Keep stirring constantly, until the vegetables are tender, about 3-4 minutes.
  6. Peas, carrots, corn, and quinoa are incorporated. Leave to cook, stirring constantly, about 1-2 minutes.
  7. Grate the ginger on top and pour the soy sauce. Gently stir to distribute. It is left two more minutes before adding the chopped French omelet.
  8. Everything is served together immediately bathed in Sriracha sauce if you like.

Tips for cooking quinoa:


  1.     Wash it in plenty of water, drain it and leave it in boiling water for 12 to 15 minutes, over low heat and covered.
  2.     Calculate a measure of quinoa for 2-3 of water. Put the salt at the end of cooking.
  3.     Enhance its flavor by cooking it in a vegetable broth or adding rosemary, bay leaf, or black pepper pellets to the cooking water.

Quinoa with chicken


  • Chicken, 
  • quinoa, 
  • mushrooms, 
  • and spinach, 
  • all together in a more than healthy dish.

 Since I met quinoa,
I include it in almost all the dishes I used to make with rice or pasta.
It seems to be one of those superfoods that are very beneficial for health, but which is not unpleasant on the palate and combines perfectly with all kinds of ingredients, whether vegetable or animal. Since I'm a big fan of baked lemon chicken, I've thought about creating a recipe with chicken and quinoa.
It is perfect for people with gluten intolerance since they can use it without problems because it is gluten-free.
And this recipe seems perfect to start cooking quinoa at home. Especially if you are not a person who likes to introduce new ingredients into the diet.
Preparation time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Ingredients for 6 people:


  •     6 boneless, skinless chicken thighs, chopped
  •     1 teaspoon dried rosemary
  •     1/2 teaspoon of paprika
  •     1/2 teaspoon salt
  •     1/2 teaspoon ground black pepper
  •     2 teaspoons of olive oil
  •     1/2 onion, chopped
  •     225 gr of rolled mushrooms
  •     1 cup quinoa
  •     480 ml low-fat chicken broth
  •     1 and a half cups of spinach
  •     Salt and black pepper, to taste

Instructions to prepare the recipe:


  1. In a small bowl, mix the rosemary, paprika, salt, and black pepper. Put the chicken in a bowl and cover it with the spice mixture, spreading them by hand until they cover the entire surface.
  2. Heat 1 teaspoon of oil in a large skillet over medium-high heat. When it is hot add the chicken and let it fry for 2 minutes on each side. We just want the chicken to be sealed, it's not going to cook completely yet. Remove the chicken to a separate plate.
  3. Add the remaining teaspoon of oil to the skillet to fry the onion and mushrooms, and let them fry until tender, about 4 to 5 minutes.
  4. Wash the quinoa in cold water, drain it and mix it with the vegetables. Also incorporate the chicken broth and increase the temperature so that it begins to boil. Once it comes to a boil, reduce the heat and let it simmer for 15 minutes.
  5. Put the chicken in the pan and let everything cook, until the quinoa cooks, the liquid is absorbed and the chicken is cooked, about 15 minutes.
  6. Add the spinach at the last moment, stir everything, season to taste, and serve the chicken with the quinoa and spinach.

Nutritional information

Serving Size:

  1. Calories: 257.8 |
  2.  Fat: 7.3 g |
  3. Saturated fats: 1.2 g |
  4. Carbohydrates: 22.2 g |
  5. Sugar: 1.2 g |
  6. Sodium: 621.3 mg |
  7. Fiber: 2.9 g |
  8. Protein: 24.8 g |
  9. Cholesterol: 76.7 mg


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