Quinoa Recipes
My favorite compilation of quinoa recipes
Quinoa is actually a seed, not a grain, plus it contains all the amino acids that make up a protein so it’s a great plant protein to add into your menu planning.
Many people who follow a Paleo diet say its okay to eat quinoa because it’s a seed. Quinoa is the perfect staple food for vegetarians and vegans and here are some recipes for you to enjoy.
When I cook quinoa I always rinse it very well as their is a fine dust on the seed that if not rinsed well can make quinoa taste a bit bitter. Be sure to cook extra so you can whip up these quick, easy recipes or even my favourite quinoa salad recipe.
Quinoa Breakfast Bowl
Ingredients
- 1 1/2 cup cooked quinoa
- 1 cup blueberries
- 1/4 cup sliced nuts ( almonds, pecans, walnuts)
- 2 tbsp hempseed
- 1 tsp cinnamon
- Non dairy milk- coconut, unsweetened almond or cashew
Directions
- If you don’t have leftover quinoa, simply rinse quinoa well and add it to a pot with 3 cups water. Bring to a boil and then simmer with lid on for 20 minutes
- Let cool a bit and add the rest of the ingredients.
- Often times my husband will sprinkle a little stevia or maple syrup on top of his quinoa breakfast bowl
Curried Quinoa with Roasted Cauliflower
Ingredients
- 1 head cauliflower cut into florets
- olive oil
- coconut oil
- sea salt
- 1 onion, diced
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp curry
- 1 can light coconut milk
- 1/2 cup water
- 1 cup quinoa, rinsed
- 4 cups arugula
- 2 green onions, chopped
Directions
- Place cauliflower on a cookie sheet and drizzle with oil and roast in a hot oven 425F for 25 minutes. You can also roast in foil on the barbeque. Remember to turn cauliflower as you roast it.
- In a large pot put a dab of coconut oil and cook onions for a few minutes. Add in spices and stir around. Add in coconut milk, water and quinoa. Bring to a boil and then let simmer for 20 minutes.
- Fluff quinoa with a fork. Divide quinoa into bowls and add in arugula and green onions.
Thai Quinoa Bowl
Ingredients
- 1 cup snow peas
- 1 cup broccoli, chopped finely
- 1/2 cup grated carrots
- 4 green onions, diced
- large handful of cilantro, chopped
- 1 cup cooked quinoa
- Juice of 2 limes
- zesty of 1 lime
- 2 tbsp gluten-free Tamari (SanJ Brand)
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 large cloves garlic, minced
- fresh ginger, grated
- 2 tbsp sesame seeds
Directions
- In a small bowl mix lime juice, zest, tamari, sesame oil, vinegar, garlic, ginger and seeds
- In a large bowl toss quinoa, broccoli, snow peas, onion, carrots, cilantro together. Pour dressing over top and mix until combined
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
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