Quinoa is a gluten-free grain that is high in protein, fiber, magnesium, iron, and essential amino acids. It is a powerhouse of nutrition which makes every recipe delicious. Since it is versatile, it can be incorporated in our diet easily. Read on to know about the dishes you can make from Quinoa:
1. Cardamom and Peach Quinoa Porridge
Ingredients:
• Riped Peaches (Sliced)- 2
• Quinoa- 75 grams
• Porridge Oats- 25 grams
• Cardamom Pods- 4
• Unsweetened Almond Milk- 250 ml
• Maple Syrup- 1 Tsp
Method:
• Add the oats, quinoa, and cardamom pods in a saucepan with 250 ml water and 100 ml almond milk. Boil and simmer gently for 15 minutes while stirring in between.
• Pour the remaining almond milk and cook for five minutes till it gets creamy.
• Remove the cardamom pods, spoon the mixture into bowls, and top with the peaches and maple syrup.
2. Quinoa Salad with Sweet Potatoes and Apples
Ingredients:
• Olive Oil- 1/2 Cup
• Quinoa- 1 1/2 Cup
• Ground Pepper
• Sweet Potatoes- 2
• Salt to taste
• Granny Smith Apples- 2
• Apple Cider Vinegar– 1/4 Cup
• Parsley (Chopped) – 1/2 cup
• Chopped Onion (Medium Sized) – 1/2 cup
• Kale
Method:
• Preheat the oven to 400°F.
• Heat olive oil in a saucepan and add quinoa and toast it.
• Add three cups of water and boil.
• Cook for around 15 minutes. Then, let the mixture cool down.
• Spread the quinoa on a baking sheet, and chill in the refrigerator for 20 minutes.
• In another baking sheet, place the sweet potatoes with olive oil and roast for 25 minutes.
• In another bowl, add the remaining olive oil with apple cider vinegar with salt and pepper.
• Add the remaining ingredients and mix well.
3. Lettuce Wraps with Quinoa
Ingredients:
• Quinoa- 1 cup
• Corn- 1 cup
• Black beans- 1 cup
• Cumin seeds– 1 teaspoon
• Lemon juice- 1 teaspoon
• Paprika powder- 1 teaspoon
• Chopped green onions- 2
• Hummus- 3/4 cup
• Seasonings
• Lettuce leaves
Method:
• Cook the quinoa as per instructions are given in the pack.
• Once it is cooked, add beans, corn, and quinoa in a bowl.
• Add all the ingredients except lettuce and hummus.
• Mix the mixture and fill into the lettuce leaves.
• Top it with hummus and green onions.
4. Quinoa and Chickpea Stir-Fry
Ingredients:
• Olive oil- 3 tablespoons
• Chili powder- 2 teaspoons
• Smoked paprika- 1 1/2 teaspoons
• Cumin-2 teaspoons
• Garam Masala- 2 teaspoons
• Curry powder- 2 teaspoons
• Red pepper flakes- 1/4 teaspoon
• Black Pepper- A pinch
• Onion- 1
• Red bell pepper, thinly sliced – 1
• Garlic cloves, chopped – 4
• Fresh ginger, chopped – 1
• Green chili- 1
• Cooked quinoa- 750 grams
• Chickpeas – 500 grams
• Diced tomatoes- 425 grams
• Fresh spinach leaves – 120 grams
• Salt-1/2 teaspoon
Method:
• Heat the olive oil and add the spices.
• Add onion and cook for three minutes.
• Now add ginger, garlic, and peppers and stir-fry for one minute.
• Add quinoa and stir-fry for another minute.
• Add the boiled chickpeas and cook for two minutes.
• Add tomatoes and spinach and fold for two minutes.
• Add salt and cook for a while.
• The dish is ready.
5. Tandoori Cauliflower and Spiced Quinoa
Ingredients:
For the Tandoori cauliflower:
• Cooking oil– 1 teaspoon
• Cauliflower- 1
• Plain yogurt- 1 cup
• Garam masala- 1 tablespoon
• Sweet paprika- 1 tablespoon
• Ground coriander- 1 teaspoon
• Ground cumin- 1 teaspoon
• Ground turmeric- 1 teaspoon
• Cayenne pepper- 1/2 teaspoon
• Fresh lemon juice- 2 tablespoons
• Fresh minced ginger- 2 tablespoons
• Garlic cloves, minced- 4
• Kosher salt- 1 teaspoon
For the Spiced quinoa:
• Uncooked quinoa- 1 1/2 cups
• Water- 3 cups
• 3-inch stick cinnamon- 1
• Cardamom pods- 2
• Cloves- 2
• Coconut oil- 3 Tablespoons
• Onion, diced- 1
• Mustard seeds- 1/2 teaspoon
• Crushed red pepper flakes- 1/4 teaspoon
• Garlic, minced- 2
• Ground cumin- 1 teaspoon
• Ground turmeric- 1/2 teaspoon
• Salt to taste
For the yogurt sauce:
• Leftover yogurt marinade- 1/2 cup
• Plain yogurt- 1/2 cup
• Freshly squeezed lemon juice- 1 tablespoon
Method:
• Preheat oven to 400ºF.
• Rub the baking sheet with oil.
• Cut off the bottom of the stem so that it has a flat base.
• Set the cauliflower on the baking sheet.
• Add yogurt to a small bowl with spices, ginger, lemon juice, garlic, and salt.
• Pour 1/2 cup of the yogurt marinade on top of the cauliflower, except the flat bottom.
• Bake for 40 minutes and remove from the oven and let sit for 10 minutes to cool.
• To make the spiced quinoa. Rinse quinoa under cool water. Add water, cloves cinnamon stick, and cardamom in a saucepan.
• Boil and simmer for 15-20 minutes until tender and fluffy. Remove from heat and let it sit for 5 minutes. Remove the spices.
• In a large pan, melt the coconut oil.
• Add the mustard seeds, onion, and red pepper flakes.
• Cook while stirring in between until onion becomes soft.
• Add the garlic and cumin and cook for another minute.
• Add the quinoa and sprinkle the turmeric over the top.
• Mix until all of the ingredients are combined, and quinoa is cooked. Then add salt.
• To make the yogurt sauce, mix half cup yogurt and one tablespoon lemon juice into the remaining yogurt marinade. Chill until it is ready.
• Cut the cauliflower into four wedges.
• Place a scoop of spiced quinoa on a plate and top with a wedge of cauliflower.
• Pour the yogurt sauce or serve the sauce alongside.
6. Rajma Quinoa
Ingredients:
• Uncooked quinoa-2 cups
• Vegetable oil- 1/4 cup
• Onion, diced- 1
• Garlic cloves, minced- 3
• Tomatoes, diced – 1 1/2 cup
• Chili powder- 1 tablespoon
• Turmeric- 1 teaspoon
• Ground cumin- 1 tablespoon
• Ground coriander- 1 tablespoon
• Ground cayenne pepper- 1 teaspoon
• Salt- 1 1/2 teaspoon
• Water- 3 cups
• Kidney beans- 1 kg
• Cilantro for garnishing
Method:
• Cook the quinoa according to the directions given on the package.
• Heat the oil in a pan and add the onions. Sauté for a few minutes, until they become softened.
• Add the garlic and cook for two minutes.
• Add the tomatoes and all the spices.
• Cook for 5 minutes.
• Add the water and boil the mixture.
• Add the kidney beans and boil it again.
• Cook for another five minutes.
• Serve rajma over quinoa and garnish with cilantro.
7. Quinoa Dosa
Ingredients:
• Uncooked Quinoa- 1 cup
• Urad Dal- 1/2 cup
• Raw Moong Dal– 1/2 cup
• Toor Dal- 1/2 cup
• Salt to taste
Method:
• Rinse quinoa several times with water until the water runs clear.
• Wash toor dal, moong dal, and urad dal together. Soak quinoa, toor dal, moong dal, and urad dal together in water for 6 hours.
• After 6 hours, drain the water from soaked lentils and quinoa.
• Grind them to make a smooth batter.
• In a non-stick pan, pour a ladle of batter and spread it in a circular motion.
• Drizzle oil on sides of a Dosa and cook till bottom side becomes crispy.
• Serve hot.
8. Quinoa Fried Rice
Ingredients:
• Quinoa- 1/2 cup
• Water- 1 cup
• Raw Carrots- 1/2 cup
• Raw Green Peas – 1/2 cup
• Green Beans- 1/2 cup
• Eggs- 2
• Soy sauce- 1 tablespoon
• Black Pepper- 1 teaspoon
• Raw Garlic- 1/2 teaspoon
• Oil- 1 tablespoon
Method:
• Rinse quinoa in water several times to wash away the bitterness.
• In a small pan add a cup of water with salt and boil.
• Add quinoa to the water, cook until the water is absorbed by the quinoa completely.
• Spread quinoa on a plate and allow it to cool.
• In a pan, heat oil and add chopped garlic and cook until the color changes into golden brown.
• Add chopped carrot, green beans, green peas and cook until they get cooked.
• Add eggs, pepper, and salt and make the scrambled eggs.
• Now mix with the cooked vegetables.
• Add cooked quinoa, soy sauce and mix well.
• Serve warm.
9. Quinoa Vegetable Soup
Ingredients:
• Quinoa- 1/4 cup
• Water- 4 cups
• Chopped Onions- 1/2 cup
• Carrots- 1/4 cup
• 0.25 cup CARROTS CHOPPED
• Green beans- 1/4 cup
• Green Peas- 1/2 cup
• Broccoli- 1/4 cup
• Salt to taste
• Black pepper powder- 1/2 teaspoon
Method:
• Rinse quinoa in water thoroughly.
• Chop the onion and other vegetables.
• In a pan, add chopped vegetables, quinoa, peas, water, and cook until the water boils.
• When the water starts boiling, cover the pan with a lid and cook until the quinoa gets cooked.
• Reduce the flame and cook until it reaches the soup consistency.
• Add salt and black pepper to taste and serve.
10. Quinoa Vegetable Idli
Ingredients:
• Quinoa- 1/2 cup
• Idli Rice- 1/2 cup
• Urad Dal- 1/4 cup
• Fenugreek Seeds- 1/2 teaspoon
• Oil- 2 tablespoon
• Chopped Onions- 1/4 cup
• Chopped Carrots- 1/2 cup
• Beans- 200 grams
• Mustard seeds- 1/2 teaspoon
• Urad dal- 1/2 teaspoon
• Salt to taste
Method:
• Soak quinoa, fenugreek seeds, and rice together in water for 6 hours.
• Wash quinoa thoroughly before soaking.
• Soak urad dal separately for 5 hours in water.
• Strain and the water completely from urad and add urad dal in a grinder.
• Add water little by little and grind urad dal to make a smooth batter.
• Strain and discard the water completely from the soaked rice, fenugreek seeds, and quinoa.
• Grind the rice, quinoa and fenugreek seeds together to make a smooth batter.
• Combine both the urad dal, quinoa rice batter, salt and mix well.
• Cover the batter and allow it to ferment for 8 hours.
• Take two cups of fermented batter in a separate bowl, add the necessary water until the batter reaches a smooth consistency and mix well.
• Chop the vegetables.
• In a pan heat oil, add mustard seeds.
• Add urad dal, chopped onions and cook until the onion becomes soft.
• Add the vegetables, salt and mix well.
• Add it to the two cups of batter and mix well.
• Grease the idli moulds with oil and pour idli batter in each Idli moulds.
• Cover the Idli cooker and cook for ten minutes or until the steam starts to come out.
• Quinoa vegetable idli is ready to serve.
11. Quinoa Moong Dal Khichdi
Ingredients:
• Quinoa- 1/4 cup
• Water- 2 cups
• Salt to taste
• Green Peas- 1/2 cup
• Tomato- 1
• Onions- 1/2 cup
• Cinnamon Stick- 1
• Cloves- 2
• Bay leaf- 1
• Cumin seeds- 1 tsp
• Coriander powder- 1/2 tsp
• Red Chili Powder- 1 Tsp
• Oil-1 tablespoon
• Moong Dal- 1/4 cup
Method:
• Rinse quinoa thoroughly.
• Rinse moong dal separately two times.
• Soak quinoa and moong dal together for 20 mins.
• In a pressure cooker, add moong dal, quinoa, water, and salt.
• Cover and cook until three whistles.
• In a pan, heat oil, add cumin seeds, cinnamon stick, cloves, and bay leaf.
• Add onions and sauté until the onions become soft.
• Add turmeric powder, chopped tomato, salt and cook until the tomato becomes soft.
• Add red chili powder and coriander powder and mix well.
• Add green peas and mix well.
• Add the cooked quinoa and moong dal mixture and mix well. Garnish with chopped coriander leaves.
12. Quinoa Coconut Rice
Ingredients:
• Quinoa- 1 cup
• Coconut Grated- 1 1/2cup
• Mustard Seeds- 1/2 teaspoon
• Urad Dal- 1 teaspoon
• Oil- 1 tablespoon
• Dry Red Chilies- 3
• Asafoetida (Hing)- A pinch
• Curry Leaves- 6 or 7
• Salt- to taste
• Water- 2 cups
Method:
• In a pan, add water, salt, and quinoa.
• Cook until the quinoa becomes soft.
• In another saucepan, heat oil, add mustard seeds.
• Add curry leaves, urad dal, asafoetida, dry red chilies, cashew nuts, and roast until the cashew nuts changes to golden brown.
• Add grated coconut and roast them.
• Add quinoa, mix well and serve.
13. Quinoa Upma
Ingredients:
• Quinoa -1/2 cup
• Onion – 1
• Green chili -2
• Peeled and chopped ginger -1 tablespoon
• Carrot and beans together -1/2 cup
• Capsicum -1/2
• Potato -1/4 cup
• Tomato – 1
• Salt to taste
• Seasoning:
• Oil -2 Tablespoon
• Mustard seeds -1 tsp
• Urad dal -1/2 Tsp
• Bengal gram -1/2 tsp
• Red chilies -2
• Hing -1/4 tsp
• Curry leaves – few
Method:
• Chop all the vegetables and Wash quinoa well.
• Heat oil in a pan, add mustard seeds, urad dal, and Bengal gram dal. When it turns golden brown, add curry leaves, red chilies, and hing.
• Add chopped green chili, ginger, and onions and sauté until onions turn transparent.
• Add all the vegetables (except capsicum and tomato) with water.
• Once the vegetables are almost the cooked, add the capsicum and tomatoes. Cook for two minutes.
• Add water and salt.
• When water starts boiling, cover and cook on low flame.
• Once all the water has evaporated, mix well and serve.
14. Quinoa Chickpea Curry
Ingredients:
• Quinoa – 1/2 cup
• Tomato Puree – 1 cup
• Vegetable Stock – 2 cups
• Garlic – 3-4 cloves
• Carrot – 1
• Chickpeas (cooked) – 1/4 cup
• Extra Virgin Olive oil – 1 tbsp
• Onion -1 medium size
• Salt to taste
• Pepper Powder to taste
• Basil – 1/2 Tsp
• Oregano -1/2 Tsp
Method:
• Wash and soak the chickpeas overnight and cook until tender
• Blanch tomatoes and extract its puree.
• Wash quinoa and keep it aside for 10 minutes.
• Chop garlic, onion, and carrot and keep it aside.
• Heat oil in a pan, add garlic and onion and sauté until onion turns transparent.
• Add chopped carrots and cook for a few minutes.
• Add vegetable stock, quinoa salt needed and tomato puree.
• When it starts boiling, cook until the quinoa is cooked.
• Add cooked chickpeas, basil, pepper powder, and oregano and cook for another two minutes until everything gets mixed well.
• Serve hot.
15. Quinoa and Black Bean Patties
Ingredients:
• Quinoa – 1 cup
• Black Beans – 1/2 cup cooked
• Potato – 1
• Onion – 1 finely chopped
• Oats flour – 1/4 cup
• Carrot, grated – 1/3 cup
• Oil – 2 tsp
• Ginger-garlic paste – 1/4 tsp
• Chili powder – 1/2 tsp
• Cumin Powder – 1/2 tsp
• Salt to taste
Method:
• Cook quinoa as per the instructions.
• Soak the beans overnight.
• Heat oil in a pan, add onions and fry until transparent.
• Add ginger garlic paste and sauté for a few more minutes
• Add the spices and cook for a few more minutes.
• Remove from heat.
• In a bowl, mix cooked quinoa, cooked and mashed black beans.
• Add the onion mixture, mashed potato, oats powder oats flour, grated carrot and mix well.
• Add salt to taste.
• Mix well and form a dough and make small balls.
• Heat oil in a tawa and fry the patties on low heat.
16. Lemon Parsley Quinoa
Ingredients:
• Quinoa- 1 1/2 cups
• Water- 2 1/4 cups
• Olive Oil- 1 tablespoon
• Garlic cloves, finely chopped- 4
• Dry red chilies- 3
• Star anise- 2
• Salt to taste
• Parsley leaves, chopped- 1/4 cup
• Juice of 1 Lemon
• Olive Oil- 1 teaspoon
Method:
• Wash and soak the quinoa in water for about 10 minutes.
• Heat olive oil in a pressure cooker on medium flame, and add chopped garlic, star anise, and dry red chilies.
• Once garlic turns into a light brown color, add quinoa with water and salt and close the pressure cooker.
• Pressure cook for five whistles and turn off the flame.
• Transfer the quinoa into a mixing bowl.
• Add freshly squeezed lemon juice, chopped parsley, and olive oil in a bowl and mix well.
• Serve hot or warm.
17. Avocado Quinoa Breakfast Muffins
Ingredients:
• Quinoa flour- 1/2 cup
• All Purpose Flour- 1/2 cup
• Almond Meal- 1/2 cup
• Almond Milk- 1/2 cup
• Whole Egg- 1
• Vanilla Extract- 1 teaspoon
• Honey- 1/4 cup
• Baking soda- 1 teaspoon
• Avocado, ripe, peeled, seeded and mashed- 1
• Brown Sugar (Demerara Sugar), firmly packed- 1/4 cup
• Chia Seeds- 1 tablespoon
• Salt- 1/4 teaspoon
• Cinnamon Powder- 1/4 teaspoon
Method:
• Preheat the oven to 180 degrees.
• Grease the muffin pan with butter.
• In a food processor add the egg, almond milk, vanilla extract, mashed avocado, and honey and blend until smooth.
• In a bowl, sift the quinoa flour, almond meal, all-purpose flour, chia seeds, baking soda, salt, and cinnamon. Add sugar and mix to combine.
• Pour the liquid avocado mixture into the bowl, fold the ingredients to make the batter.
• Pour the batter into the muffin pan. Bake for 25 minutes and cool down on a wire rack.
18. Quinoa Phirnee
Ingredients:
• Quinoa- 1 cup
• Sugar- 3/4 cup
• Condensed Milk- 1/2 tablespoon
• Cardamom Powder- 1 teaspoon
• Milk- 2 cups
• Saffron strands- 1/4 teaspoon
• Chopped mixed nuts for garnishing
Method:
• Place a saucepan on medium heat and ghee. Once it becomes warm, add quinoa.
• Roast the quinoa till it becomes light brown. Add one cup of hot water and bring it to boil. Once it is reduced to half, add two cups of hot milk to it. Also, add the saffron strands to it.
• Let the mixture come to boil. Let it simmer for 7-8 minutes.
• When the quinoa is cooked, add sugar and cardamom powder. Mix until all the sugar dissolves.
• Add condensed milk. Let the mixture simmer for five minutes. Turn off the heat.
• Serve with garnished mixed nuts on top.
19. Stuffed Tomato with Stir-Fried Quinoa and Feta
Ingredients:
• Tomatoes, pulp scooped out, big ones- 4
• Quinoa, soaked in water for 2 hours- 100 grams
• Red Bell pepper- 1
• Yellow Bell Pepper- 1
• Feta Cheese, cubed- 50 grams
• Cheddar cheese, grated- 100 grams
• Salt, to taste
• Black pepper powder- 2 teaspoon
Method:
• Heat a pan with oil, add chopped garlic, sauté the vegetables and add the feta cheese.
• Once it is done, add quinoa and sauté for two minutes then add water. Let the quinoa boil and get cooked.
• Once the water evaporates, check for seasoning. Once the mixture cools down, stuff it inside the tomato.
• Top with cheddar cheese and chopped bell peppers and bake for ten minutes at 150 degree Celsius.
20. Brown Rice and Quinoa Risotto
Ingredients:
• Quinoa- 250 grams
• Brown Rice- 250 grams
• Garlic, chopped- 2 teaspoon
• Button mushrooms, sliced- 500 grams
• Butter- 2 tablespoon
• Green Bell Pepper, chopped- 1
• Salt, to taste
• Broccoli, cut into small, boiled, – 100 grams
• Vegetable stock- 500 ml
• Cheddar cheese, grated- 50 grams
• Fresh cream– 2 tablespoon
Method:
• Soak the quinoa and brown rice for ten minutes.
• Heat the pan with oil, add chopped garlic and sauté them.
• Season with salt and pepper and keep it aside.
• Add the soaked rice, and make sure the risotto is loose and not lumpy. Check for seasoning.
• Once the rice and quinoa are cooked, add butter and cream, and mix well.
• Remove from the heat and add the vegetables and mix well.
