Healthy Quinoa Recipes | Quinoa | Best Recipes

Like an increasing portion of the planet, I am currently obsessed with quinoa (pronounced: keen-wa). Packed with protein and loaded with fiber, it is one of the most nutritious foods on the planet – as well as one of the oldest foods known to man. It has about twice the protein of regular cereal grains (just a half a cup of quinoa can provide a child’s protein needs for an entire day), fewer carbohydrates, and even a dose of healthy fats.It’s also gluten-free,

making it a good alternative grain for kids who have wheat allergies. Here’s how to make it, plus five ways to show off its versatility.

How to prepare quinoa:

Place 1 cup quinoa in a fine sieve and rinse. Drain well. Bring 2 cups water to a boil in a medium saucepan. Add quinoa and simmer, covered, until tender, fluffy, and water is absorbed – about 16 minutes. Let stand, covered, off the heat for 5 minutes, then fluff with a fork. Yields about 4 cups cooked quinoa.

Quinoa recipes:

  • Quinoa with Fried Egg and Spinach

    Quinoa is a great vehicle for eggs.

    • At the beginning of the week, cook up a batch of it and store it in the fridge so it’s ready for this healthy breakfast
    • Spoon cooked quinoa over a bed of steamed spinach
    • Top with a fried egg and drizzle with soy sauce and toasted sesame oil
    • For added kick, squeeze on some sriracha, a Vietnamese chili paste that’s used as often as ketchup in my house
  • Indian Spiced Quinoa Pudding

    • Bring 3 cups milk (whole or 2%) to a simmer in a medium saucepan with 2 cups cooked quinoa and 1/2 tsp each ground ginger and cardamom
    • In a large bowl, whisk together 2 large eggs with 2/3 cup sugar, 1 1/2 tablespoons cornstarch, and 1/4 tsp salt
    • Pour hot milk mixture into bowl, whisking all the while, then return to pan and bring to a boil over medium low heat
    • Continue to boil, whisking, 2 minutes (pudding will thicken)
    • Transfer to a clean bowl (or 4 to 6 ramekins or glasses) and chill
    • Serve warm or cold sprinkled with chopped pistachios, almonds, and/or cashews
  • Quinoa with Tomato & Mozzarella

    This recipe was inspired by my friend Ana, a native of Peru, where knowledge of cooking quinoa and potatoes is practically second nature. Ana’s version is made with steamed potatoes and a spicy yellow pepper paste called aji amarillo. My kids never seemed interested in this meal (one they’ve seen me eat countless times) until recently when my extremely finicky son William asked to try it, perhaps seduced by the pretty red color. It was a bit too hot for his palate, but he asked me to make it for him without the spice and potatoes. So here it is William-style:

    • In a medium saucepan, cook 1/2 cup finely chopped onions and a clove of finely chopped garlic in 2 tablespoons olive oil until translucent
    • Add 2 tablespoons tomato paste and cook, stirring, 1 minute
    • Stir in 1 cup rinsed and drained quinoa, then add 2 cups water and 3/4 teaspoons salt
    • Simmer, covered, until water is absorbed, about 16 minutes
    • Let stand off the heat 5 minutes
    • Serve, preferably topped with shredded mozzarella and chopped cilantro
  • Quinoa and Vegetables with Citrus Vinaigrette

    Eaten alone or as a side dish to accompany chicken or fish, this one screams spring.

    • Cut 1/2 pound asparagus into 2-inch pieces and place on a shallow roasting pan with about 1 cup cherry tomatoes
    • Toss with 2 tablespoons olive oil and 1/2 teaspoon each of salt and pepper
    • Roast in 425°F oven, stirring once or twice, until tender (about 15 minutes), then cool to warm
    • While veggies roast, whisk together 2 tablespoons fresh lime or lemon juice, 2 teaspoons mild honey, 4 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl
    • Add 4 cups cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh mint to the bowl and stir gently to combine
  • Quinoa “Oatmeal”

    • For a power-packed breakfast, cook 1 cup rinsed and drained quinoa in 2 cups milk (or almond milk) with 1/2 tsp cinnamon and a pinch of salt until liquid is almost completely absorbed
    • Serve drizzled with maple syrup and topped with fresh blueberries

Article Posted 8 years Ago

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