19 Quick and Easy Quinoa Dinner Recipes for Healthy Eating

Quinoa is a fantastic base for quick, nutritious dinners, and this collection of 19 recipes proves just that! From hearty bowls to flavorful stir-fries, these easy meals will keep you satisfied without spending hours in the kitchen. Let’s whip up something delicious and healthy tonight!

Quinoa and Sweet Potato Patties

Quinoa and sweet potato patties are a delightful and nutritious option for dinner. These patties are not only easy to make but also packed with flavor and texture. The combination of quinoa’s nuttiness and the natural sweetness of cooked sweet potatoes creates a satisfying bite that’s both crispy on the outside and tender on the inside.

Perfect for a quick weeknight meal, these patties can be served on their own, with a side salad, or accompanied by your favorite dipping sauce. Whether you’re looking for a meatless dinner or just want to add more wholesome ingredients to your plate, these patties are a fantastic choice.

Ingredients

• 1 cup cooked quinoa
• 1 medium sweet potato, peeled and diced
• 1/2 cup breadcrumbs
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 teaspoon cumin
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Boil the sweet potato in a pot of water until tender, about 10-15 minutes. Drain and let cool.
2. In a large bowl, mash the sweet potato, then mix in the cooked quinoa, breadcrumbs, onion, garlic, egg, cumin, salt, and pepper until well combined.
3. Form the mixture into patties, about 2-3 inches in diameter.
4. Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side, or until golden brown.
5. Serve warm, with your favorite sauce or dip.

Mediterranean Quinoa Tabbouleh

Mediterranean Quinoa Tabbouleh is a bright and refreshing dish that combines the nutty flavor of quinoa with fresh herbs, juicy tomatoes, and zesty lemon. It’s light, healthy, and perfect for a quick weeknight dinner or as a side dish for gatherings. Plus, it’s incredibly easy to whip up!

This recipe is not only nutritious but also bursting with flavor, making it a delightful option for anyone looking to enjoy a wholesome meal. The combination of parsley and mint adds a lovely aromatic touch, while the crunch of cucumbers contributes a refreshing texture. You can serve it chilled or at room temperature, making it versatile for any occasion.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1/2 cup finely chopped parsley
• 1/4 cup finely chopped mint
• 1/4 cup olive oil
• 1/2 cup lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes until the quinoa is fluffy.
2. In a large bowl, combine the diced tomatoes, cucumber, parsley, and mint.
3. Once the quinoa is cooked, let it cool for a few minutes before adding it to the vegetable mixture.
4. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss everything together until well combined.
5. Serve chilled or at room temperature, and enjoy your delicious Mediterranean Quinoa Tabbouleh!

Quinoa and Chickpea Buddha Bowl

The Quinoa and Chickpea Buddha Bowl is a vibrant and nutritious meal that’s both satisfying and easy to make. Packed with protein-rich quinoa and chickpeas, this dish is a wonderful way to enjoy a variety of textures and flavors in one bowl. Feel free to mix and match your favorite vegetables for a personalized touch.

This recipe is not only simple to prepare but also allows for creativity with toppings and dressings. It’s perfect for a quick dinner and makes for great leftovers too!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can chickpeas, rinsed and drained
• 1 bell pepper, diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 carrot, shredded
• 2 cups mixed greens
• 1 avocado, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions

1. Cook the Quinoa: In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. Prepare the Bowl: In a large bowl, combine the cooked quinoa, chickpeas, bell pepper, cucumber, cherry tomatoes, carrot, and mixed greens.
3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Toss Together: Drizzle the dressing over the bowl and toss everything gently to combine.
5. Serve: Top with sliced avocado and fresh herbs if desired. Enjoy your colorful and healthy Buddha bowl!

Quinoa and Vegetable Stir-Fry

This quinoa and vegetable stir-fry is a delightful and nutritious meal that’s quick to whip up. Packed with colorful veggies and a hint of soy sauce, it bursts with flavor while remaining light and satisfying.

The recipe is perfect for busy weeknights when you want something healthy without spending hours in the kitchen. With its vibrant colors and hearty texture, this dish will please your taste buds and nourish your body.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 tablespoons olive oil
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup snap peas
• 1 carrot, julienned
• 3 green onions, chopped
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• Sesame seeds for garnish

Instructions

1. Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for about a minute until fragrant. Add the bell pepper, zucchini, snap peas, and carrot. Cook for 5-7 minutes, stirring occasionally, until the veggies are tender.
3. Combine: Add the cooked quinoa to the skillet with the vegetables. Stir in soy sauce and sesame oil, mixing well to combine all the flavors. Cook for an additional 2-3 minutes until heated through.
4. Serve: Garnish with chopped green onions and sesame seeds before serving. Enjoy your colorful and nutritious quinoa stir-fry!

One-Pan Quinoa and Shrimp Skillet

This One-Pan Quinoa and Shrimp Skillet is a delightful combination of flavors and textures. The nutty quinoa pairs perfectly with the tender shrimp, creating a dish that is both satisfying and nutritious. The vibrant colors from the peppers and fresh herbs not only make it visually appealing but also add a burst of freshness to every bite.

Making this dish is a breeze! With just one pan required, clean-up is quick, and the cooking time is minimal. Perfect for busy weeknights, this recipe can be prepared in under 30 minutes, making it a go-to for healthy dining.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 pound shrimp, peeled and deveined
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 cup corn (fresh or frozen)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
2. Stir in the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has absorbed.
3. Add chopped peppers, corn, and shrimp to the skillet. Season with paprika, salt, and pepper. Cook for an additional 5-7 minutes, or until the shrimp turn pink and are cooked through.
4. Remove from heat and garnish with fresh parsley or cilantro before serving.

Creamy Quinoa Alfredo with Spinach

Looking for a quick and satisfying dinner? This creamy quinoa alfredo with spinach is not only delicious but also super easy to whip up. The combination of nutty quinoa, rich cream, and fresh spinach creates a comforting dish that’s perfect for any night of the week.

This dish offers a delightful balance of flavors, with the creaminess of the alfredo sauce complementing the earthy notes of the quinoa and the freshness of the spinach. It’s a one-pan meal that can be on your table in under 30 minutes!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 4 cups fresh spinach
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and let simmer covered for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
2. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Make the Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
4. Add Spinach: Toss in the fresh spinach and let it wilt for a couple of minutes.
5. Combine: Add the cooked quinoa to the skillet and mix until everything is well combined. Adjust seasoning if needed.
6. Serve: Garnish with chopped parsley if desired and enjoy your creamy quinoa alfredo!

Lemon Herb Quinoa Salad with Roasted Vegetables

This Lemon Herb Quinoa Salad is a delightful combination of fresh flavors and roasted goodness. The zesty lemon dressing perfectly complements the earthy notes of the roasted vegetables, creating a light and refreshing dish that’s satisfying enough for a main course or as a side.

Simple to make, this salad combines cooked quinoa with an array of colorful veggies like bell peppers, zucchini, and beans. Tossed with fresh herbs like parsley and mint, it’s a nutritious option for any weeknight dinner.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup black beans, rinsed and drained
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• Fresh parsley, chopped
• Fresh mint, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Spread the diced bell pepper and zucchini on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender.
2. While the vegetables are roasting, rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
3. In a large bowl, combine the cooked quinoa, roasted vegetables, black beans, lemon juice, lemon zest, and fresh herbs. Toss well to combine.
4. Serve warm or chilled, drizzled with additional olive oil if desired.

Spicy Quinoa and Black Bean Stuffed Peppers

Spicy Quinoa and Black Bean Stuffed Peppers are a delightful twist on a classic dish. They combine the nutty flavor of quinoa with the heartiness of black beans, all wrapped in colorful bell peppers. This recipe is not just nutritious; it’s also packed with flavor and spice, making for a satisfying meal that even picky eaters will enjoy.

Making these stuffed peppers is simple and quick, making it perfect for a weeknight dinner. You can customize the spice level to your liking, and it’s a great way to use up any leftover ingredients you may have on hand. Enjoy these peppers fresh from the oven, topped with cheese or avocado for extra creaminess!

Ingredients

• 4 bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
3. Prepare the peppers: While the quinoa cooks, slice the tops off the bell peppers and remove the seeds. Place them in a baking dish.
4. Mix the filling: In a large bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Stir until well mixed.
5. Stuff the peppers: Fill each bell pepper with the quinoa mixture and top with shredded cheese if desired.
6. Bake: Cover the dish with foil and bake for 25-30 minutes. Remove the foil for the last 5 minutes to allow the cheese to melt.
7. Serve: Garnish with fresh cilantro and enjoy your Spicy Quinoa and Black Bean Stuffed Peppers warm!

Quinoa Chili with Avocado

Quinoa chili is a hearty and nutritious dish that’s perfect for a cozy dinner. With its blend of spices, beans, and tender quinoa, this chili is packed with flavor and protein. The creamy slices of avocado on top add a refreshing touch, making every bite delightful.

This recipe is not only simple to prepare, but it also cooks in about 30 minutes, making it an ideal choice for busy weeknights. Whether you’re feeding a family or hosting friends, quinoa chili is sure to impress!

Ingredients

• 1 cup quinoa, rinsed
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 ripe avocados, sliced
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat a bit of oil over medium heat. Add the onions and garlic, sautéing until onions are translucent.
2. Add the bell pepper, chili powder, and cumin. Stir for a couple of minutes until fragrant.
3. Pour in the vegetable broth, diced tomatoes, black beans, kidney beans, and quinoa. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the quinoa is cooked.
4. Season with salt and pepper to taste. Serve hot, topped with avocado slices and a sprinkle of fresh cilantro.

Quinoa Breakfast Bowl with Fruits and Nuts

This Quinoa Breakfast Bowl is a delightful way to kickstart your day! It’s packed with vibrant fruits, crunchy nuts, and the nutritious goodness of quinoa. The combination creates a satisfying dish that’s both filling and refreshing. Plus, it’s super easy to prepare, making it perfect for busy mornings.

The nutty flavor of quinoa pairs wonderfully with the sweetness of fresh fruits like strawberries, blueberries, and peaches. A dollop of yogurt adds creaminess, while a sprinkle of nuts provides an extra crunch. This bowl not only tastes great but also fuels you with energy for the day ahead.

Ingredients

• 1 cup cooked quinoa
• 1/2 cup Greek yogurt
• 1/2 cup strawberries, sliced
• 1/2 cup blueberries
• 1 peach, sliced
• 1/4 cup almonds, chopped
• 1 tablespoon honey (optional)

Instructions

1. Cook the Quinoa: Rinse 1/2 cup of quinoa under cold water. Combine with 1 cup of water in a pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until water is absorbed. Fluff with a fork.
2. Assemble the Bowl: In a bowl, layer the cooked quinoa at the bottom. Add Greek yogurt on top, followed by the sliced fruits and nuts.
3. Drizzle Honey: If desired, drizzle honey over the top for added sweetness.
4. Serve: Enjoy your nutritious quinoa breakfast bowl immediately!

Quinoa and Kale Salad with Citrus Dressing

This Quinoa and Kale Salad with Citrus Dressing is a delightful mix of textures and flavors. The nutty quinoa pairs wonderfully with the vibrant greens of kale, while the citrus dressing adds a refreshing zing to each bite. It’s a simple and quick recipe, perfect for a nutritious dinner that doesn’t skimp on taste.

With just a few ingredients, you can whip up this colorful salad in no time. Tossed with crunchy apples and juicy cranberries, it makes for a satisfying meal that’s both filling and healthy. Plus, it’s a fantastic way to incorporate more greens into your diet!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups kale, chopped
• 1 apple, diced
• 1/2 cup dried cranberries
• 1/4 cup feta cheese (optional)
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until liquid is absorbed. Fluff with a fork and let cool.
2. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
3. Assemble the Salad: In a large bowl, combine cooked quinoa, chopped kale, diced apple, and dried cranberries. Drizzle with the dressing and toss to coat.
4. Serve: Sprinkle feta cheese on top if desired, and enjoy your fresh, nutritious meal!

Curried Quinoa and Cauliflower

Curried quinoa and cauliflower is a delightful dish that combines nutty quinoa with the warm spices of curry and tender cauliflower. This recipe offers a burst of flavors that can brighten up any dinner table. It’s not just tasty, but it’s also quite simple to prepare, making it a perfect choice for a quick weeknight meal.

The spices in this dish add warmth and depth, while the quinoa provides a hearty base. Plus, it’s packed with nutrients, making it a wholesome option for anyone looking to eat healthily without sacrificing flavor. This one-pot wonder is easy to customize, so feel free to toss in your favorite vegetables or proteins!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 head of cauliflower, cut into florets
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a medium saucepan, heat olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. Add the cauliflower florets and cook for about 5 minutes, stirring occasionally.
3. Stir in the curry powder, cumin, turmeric, and cayenne pepper, and cook for another minute until fragrant.
4. Add the rinsed quinoa and vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and the liquid is absorbed.
5. Season with salt and pepper to taste. Fluff with a fork, garnish with fresh cilantro, and serve warm.

Quinoa and Lentil Soup

This quinoa and lentil soup is a warm, hearty dish perfect for any night of the week. It’s packed with protein, fiber, and plenty of veggies, making it both nutritious and satisfying. The combination of quinoa and lentils creates a delightful texture, while the spices provide a cozy flavor that warms you from the inside out.

Not only is this soup simple to whip up, but it also makes great leftovers. You can store it in the fridge for a few days or freeze it for later use. It’s the kind of recipe that lets you feel great about what you’re eating without spending hours in the kitchen.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 bell pepper, diced
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat a splash of oil over medium heat. Add the onion, garlic, carrot, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
2. Add the rinsed quinoa and lentils to the pot, stirring to combine.
3. Pour in the vegetable broth and diced tomatoes, then add the cumin, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce the heat and let it simmer for about 25-30 minutes, or until the lentils and quinoa are tender.
5. Adjust seasoning if needed, and serve hot, garnished with fresh parsley.

Baked Quinoa Casserole with Cheese

This Baked Quinoa Casserole with Cheese is a delightful and comforting dish that packs a nutritious punch. With its creamy, cheesy top layer and the wholesome quinoa base, it offers a satisfying meal that is both filling and delicious. Perfect for busy nights, it’s simple to whip up and can be customized with your favorite veggies or proteins.

The combination of melted cheese and quinoa creates a rich flavor that makes it hard to resist. Plus, it’s an easy way to sneak in some extra nutrients. Whether you’re serving it for a family dinner or meal prepping for the week, this casserole is sure to please.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or mozzarella)
• 1/2 cup diced bell peppers
• 1/4 cup chopped onions
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• 1/2 cup sliced olives (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish.
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. In a large mixing bowl, combine the cooked quinoa, diced tomatoes, bell peppers, onions, garlic powder, cumin, salt, and pepper. Mix well.
4. Transfer the mixture to the greased baking dish and spread it evenly. Top with shredded cheese and olives if using.
5. Bake for 25-30 minutes, or until the cheese is bubbly and golden. Let it cool for a few minutes before serving.

Quinoa and Zucchini Fritters

Quinoa and zucchini fritters are a delightful way to enjoy a nutritious meal without a lot of fuss. These little patties are crispy on the outside and tender on the inside, bringing together the nutty flavor of quinoa with the freshness of zucchini. They’re not only easy to whip up but also packed with protein and veggies, making them a perfect choice for dinner or a tasty snack.

Whether you’re serving them with a dollop of yogurt or a spicy dip, these fritters are sure to be a crowd-pleaser. Plus, they make a great option for meal prep, so you can enjoy them throughout the week!

Ingredients

• 1 cup cooked quinoa
• 1 medium zucchini, grated
• 1/2 cup breadcrumbs
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 2 green onions, chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Oil for frying

Instructions

1. Prepare the Mixture: In a large bowl, combine the cooked quinoa, grated zucchini, breadcrumbs, eggs, Parmesan cheese, green onions, garlic powder, salt, and black pepper. Mix well until everything is evenly combined.
2. Form the Fritters: Using your hands, shape the mixture into small patties, about 2-3 inches in diameter.
3. Heat the Oil: In a large skillet, heat oil over medium heat. Once hot, add the fritters in batches, being careful not to overcrowd the pan.
4. Cook Until Golden: Fry the fritters for about 3-4 minutes on each side or until they’re golden brown and crispy.
5. Serve: Remove from the skillet and place on a paper towel to absorb excess oil. Serve warm with your favorite dip or sauce.

Quinoa and Mushroom Risotto

Quinoa and Mushroom Risotto is a creamy, comforting dish that packs a nutritious punch. This recipe combines the earthy flavors of mushrooms with the nutty taste of quinoa, creating a satisfying meal that’s easy to whip up. Its velvety texture and rich taste make it a delightful option for a quick weeknight dinner or a cozy weekend meal.

Not only is this risotto simple to prepare, but it also offers a healthy alternative to traditional risotto made with rice. The quinoa cooks to perfection, absorbing all the flavors while providing a boost of protein and fiber. You’ll love how this dish can be customized with your favorite herbs or vegetables, making it versatile and delicious!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, bring the vegetable broth to a boil.
2. Add the quinoa to the boiling broth, reduce heat to low, and cover. Cook for about 15 minutes or until the quinoa is fluffy and has absorbed all the liquid.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened.
4. Add the sliced mushrooms to the skillet, cooking until browned and tender, about 5-7 minutes.
5. Once the quinoa is ready, add it to the skillet with the mushroom mixture. Stir in the Parmesan cheese, and season with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through.
6. Garnish with fresh parsley or basil before serving. Enjoy your nutritious quinoa and mushroom risotto!

Quinoa Fajita Bowl

The Quinoa Fajita Bowl is a delicious and nutritious meal that’s bursting with vibrant flavors. This dish combines protein-packed quinoa with colorful bell peppers, onions, and a hint of spice for a satisfying dinner. Perfect for a busy weeknight, it’s simple to make and will leave you feeling energized and full.

This bowl is not just about great taste; it’s also a fantastic way to incorporate a variety of veggies into your diet. The combination of textures and flavors makes every bite enjoyable. Plus, it’s easily customizable—add your favorite toppings or ingredients!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 bell pepper (red or yellow), sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Avocado slices, for topping

Instructions

1. Cook the Quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add sliced bell peppers and onion, cooking until softened, about 5-7 minutes. Season with cumin, chili powder, salt, and pepper.
3. Mix in the Beans: Stir in black beans and cook for an additional 2-3 minutes until heated through.
4. Assemble the Bowl: In a serving bowl, layer quinoa, sautéed vegetables, fresh cilantro, and avocado slices. Enjoy!

Taco Quinoa with Avocado Lime Dressing

Taco quinoa is a fun and vibrant dish that combines the wholesome goodness of quinoa with classic taco flavors. This recipe is not only delicious but also quick and simple to prepare, making it perfect for busy weeknights. The blend of spices and fresh ingredients creates a satisfying meal that can be enjoyed by everyone.

The creamy avocado lime dressing adds a refreshing touch, enhancing the overall taste and bringing all the elements together beautifully. It’s a dish that’s easy to customize based on your preferences, whether you want to throw in extra veggies or spice it up a notch!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 can black beans, rinsed and drained
• 1 cup corn, frozen or fresh
• 1 bell pepper, diced
• 1 small onion, diced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Cook the Quinoa: In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
2. Sauté the Veggies: In a skillet, sauté onion and bell pepper until soft. Add corn, black beans, chili powder, cumin, salt, and pepper. Stir and cook for a few minutes until heated through.
3. Combine: Mix the cooked quinoa with the sautéed vegetables. Stir well to combine and season as needed.
4. Make the Dressing: In a blender, combine 1 ripe avocado, juice of 1 lime, salt, and a splash of water. Blend until smooth and creamy, adding more water to reach desired consistency.
5. Serve: Spoon the quinoa mixture into bowls, drizzle with avocado lime dressing, and garnish with fresh cilantro.

Quinoa and Pesto Stuffed Eggplant

Quinoa and pesto stuffed eggplant is a delightful and simple dish that packs a punch of flavor and nutrition. The eggplant serves as a perfect vessel, holding a savory blend of quinoa mixed with aromatic pesto, veggies, and seasonings. It’s a satisfying meal that’s both healthy and hearty, making it a great choice for a quick weeknight dinner.

This recipe not only pleases the palate but is also straightforward to prepare, even for those who are new to cooking. With minimal prep and cook time, you’ll have a warm, delicious dinner on the table in no time!

Ingredients

• 2 medium eggplants
• 1 cup cooked quinoa
• 1/2 cup pesto sauce
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out the insides, leaving a small border. Chop the scooped-out eggplant and set aside.
3. In a bowl, mix the cooked quinoa, chopped eggplant, pesto sauce, cherry tomatoes, black olives, and Parmesan cheese. Season with salt and pepper.
4. Spoon the quinoa mixture back into the eggplant halves and place them on a baking sheet.
5. Bake for about 25-30 minutes, or until the eggplants are tender and the tops are golden.
6. Garnish with fresh basil leaves before serving.