Serves: 4

Like any other cereal quinoa is one of those foods that can be delicious, or it can turn out bland and boring. Here are some tips to elevate the taste of this superfood superstar.

• Ingredients

1. Cook it in vegetable broth or less liquid
2. Add herbs such as thyme, basil, or oregano.
3. Toast it in oil for a minute or two before you boil it.
4. Add tiny pieces of garlic or onion.
5. Sweeten up your quinoa by cooking it like oatmeal.
6. Add cheese.
7. Make it into quinoa pudding.
8. Use quinoa in homemade veggie burgers.
9. Use quinoa in homemade granola.
10. Add it to soup.
11. Let it soak and sprout

• preparation

1. Cook it in vegetable broth.

Quinoa on its own can be very bland. If you'd like to add a bit more flavor, cook it in vegetable broth instead of water. This instantly spices up your quinoa in the easiest way possible. also, using less liquid makes the cooked quinoa less mushy. The directions say to make it with one part quinoa, two parts water (so, one cup of quinoa and two cups of water).
2. Add herbs such as thyme, basil, or oregano.
Another way to easily and quickly make quinoa taste better without adding other foods is to add herbs and spices such as thyme, salt, and pepper, but you can add whatever you want — basil, oregano, or some red pepper.

3. Toast it in oil for a minute or two before you boil it.
Add a tablespoon (or more) of olive oil to the pot on medium heat, then add the quinoa. Let it toast until the quinoa browns but doesn't burn (usually about two to three minutes), then add water
4. Add tiny pieces of garlic or onion.
Roast or saute minced garlic, and then add it to your quinoa once it's finished. You could also saute some chopped up onions if you're into that kind of flavor as well.

5. Sweeten up your quinoa by cooking it like oatmeal.
Sweet quinoa for breakfast?
It might be better. How to Make a Quinoa Breakfast Bowl

To make the base of this recipe, cook quinoa in almond milk with a cinnamon stick. It’s this simple: Almond Breeze + quinoa + whole cinnamon sticks You could also get creative with your spices. Nutmeg, cardamom, and/or vanilla bean would all be welcome here. Use the recipe as a base, then add whatever fruit and toppings you want.
This may be a substitute for oatmeal.

6. Add cheese.
Adding cheese to quinoa is a way to improve the taste of quinoa. This creamy caprese quinoa bake is the perfect way to add cheese, and make your quinoa so good After eating this, you'll alter your view about quinoa.

7. Mix quinoa in Mediterranean dishes.

When most people think of quinoa, they think of it as a boring, healthy side dish with some veggies. But you can do a lot more with it than you think. This recipe
Mediterranean quinoa with spinach garlic roasted chickpeas red pepper sauce mixes quinoa with mediterranean products to create an good dish.
8 . Use quinoa in homemade veggie burgers.
Making your own veggie burgers isn't as hard as you might think, especially when you have an ingredient like quinoa, which is hearty and holds things together.
9. Use quinoa in homemade granola.
Quinoa makes for great breakfast food. Try this granola recipe from Naturally Ella .It's baked with almonds and maple syrup for a sweet, crunchy finish that is perfect on top of yogurt.
10. Add it to soup.
Quinoa is a favorite grain to add to soups. It's filling and makes soups more hearty without taking over when you're eating a soup. Try this Quinoa with white beans tomatoes and basil can be made in a slow cooker.
11. Let it soak and sprout.
Sprouting quinoa? let it sit in water overnight until it forms little sprouts.
According to Making Thyme For Health, this helps reduce the amount of "phytic acid (or phytates) which is thought to block the absorption of important minerals as well as reduce the digestibility of starches, protein, and fat."

Serves: 6

• Ingredients

2 1/2 cups vegetable stock
1 1/2 cups quinoa
1 teaspoon canola oil
3 cups chopped plum tomatoes
2 teaspoons curry powder
2 teaspoons minced garlic
1-19 ounce can chick-peas drained and rinsed
3/4 cup chopped fresh parsley or coriander
1/2 cup chopped green onions
salt and pepper

• preparation

Bring 2 cups of the stock to boil.
Stir in quinoa, cover and remove from heat; let stand for 5 minutes. In large nonstick saucepan over medium high heat, heat oil. Stir in tomatoes, stock, curry powder and garlic. Cook, stirring, until tomatoes begin to break up.
Stir in chick-peas; cook until heated through. Combine Quinoa, chick-pea mixture, parsley and green onions.
Season to taste with salt and pepper. Serve immediately.

Serves: 6

Leftover burgers can be refrigerated up to 3 days, or frozen up to 2 months.

• Ingredients

1 cup cooked quinoa
1 cup bread crumbs (can sub for gluten free oats)
1/2 red onion, diced
1 clove garlic, minced
1 cup kale, shredded
1/3 cup fresh parsley
1 cup carrots, grated
1 15-ounce can cannelini beans, drained & rinsed (or any white bean; chickpeas, northern)
Spice Mix
1/2 cup vegan bbq sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes

• preparation

In a large bowl, combine cooked quinoa and breadcrumbs.

Heat a medium-sized pan on the stovetop with 1 tablespoon olive oil (or 1/3 cup water for oil-free). Sauté the onion and garlic (plus a sprinkle of sea salt and pepper) for about 5 minutes or until translucent. Then transfer to the large bowl.

In a food processor, pulse the kale, parsley and carrots until grated/shredded. Transfer to the large bowl.
Next, add the white beans to food processor and pulse until mashed (doesn’t have to be completely smooth, leave a few chunks). Transfer to large bowl.
In a small mixing bowl, combine all ingredients for spice mix. Pour over burger mixture and mix well. Form 6 burger patties.


You can grill them in a grill pan on the stovetop! You will need some non stick spray or olive oil so they won’t stick. Grill on medium-high heat on each side for 4-5 minutes or until browned. Remember, flip them GENTLY!

OR bake them in the oven on a lined (and sprayed/oiled) baking sheet at 375 degrees F for 7-8 minutes, then gently flip them and bake for another 7-8 minutes or until they’re nice and browned.

Serves: 6

• Ingredients

2 cups red quinoa
4 1/2 cups water
1/2 teaspoon salt
1 bunch thin asparagus, cleaned cut into small pieces and blanched
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Juice and zest of 1 lemon
1/2 cup pine nuts, lightly toasted
1 small red onion, finely chopped
½ small bunch fresh basil, chopped
2 sprigs fresh thyme, chopped

• preparation

Place the quinoa in a large strainer. Rinse under cold running water until the water runs clear. Transfer quinoa to large saucepan; add the water and salt. Bring to boil.

Reduce heat to medium-low, cover and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer quinoa to large bowl, add asparagus and let sit covered for 5 minutes, fluff with fork. Stir in oil cumin, and lemon juice and zest. Season with salt and pepper.

Add pine nuts, red onion, basil, and thyme to the warm quinoa just before serving.

The quinoa will hold well covered in the fridge for five days, just add the garnishes when you are ready to reheat and serve.

Serves: 4

• Ingredients

1 cup quinoa
1 tbsp virgin olive oil
1 1/2 cups vegetable broth

2 tbsp pine nuts, toasted
8 cherry tomatoes, diced
2 scallions, diced
1 tbsp finely chopped parsley
1 tbsp finely chopped mint
1 tbsp finely chopped cilantro
4 tbsp lemon juice
2 tbsp virgin olive oil

• preparation

Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of vegetable broth, season with salt and bring to a boil.
Cover and simmer the quinoa for 12 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
Add the pine nuts, diced cherry tomatoes, scallions, chopped parsley, mint and cilantro.
In a dish, combine the lemon juice, olive oil and pour over the salad.
Mix well and serve at room temperature.

Serves: 4

• Ingredients

1 tbsp olive oil
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 tsp sea salt
1 tsp fresh cracked pepper
2 cloves garlic, minced
2 tbsp red wine vinegar
1qt vegetable broth
3 leaves bay leaf
2 cups chopped butternut squash
2 cups diced canned tomatoes
1/2 cup quinoa
1 tbsp chopped fresh rosemary
1 tbsp thyme
1 can chickpeas (garbanzo beans), rinsed and drained
2 cups chopped kale, ribs and stems removed

• preparation

In large saucepan, heat oil over medium high heat. Add onion, carrots, celery stalk, salt and pepper and cook until onions are translucent, about 5 minutes. Add the garlic and red wine vinegar; cook 1 minute.
Stir in broth and bay leaves, scraping any brown bits from the bottom of the pan and bring to a boil. Stir in the squash, tomatoes, quinoa, rosemary and thyme. Reduce heat to maintain a simmer. Cook for 15 minutes or until quinoa is soft.
Add chickpeas and kale and cook for an additional 5 minutes. Serve warm with a drizzle of olive oil.

Serves: 4

The Red Quinoa & Apple Waldorf Salad is a healthy, gluten-free, and vegan twist on a traditional recipe.

• Ingredients

Salad Ingredients:

1 cup red quinoa – cooked to yield 2 – 3 cups
3 stalks of celery, diced
2 large red-skinned, crisp apples, cored and diced with peel
½ cup coarsely chopped fresh Italian parsley
½ cup chopped walnuts
1/3 cup raisins
Waldorf Salad Dressing:

2 tbsp extra virgin olive oil
1 fresh squeezed lemon or lime
1 tsp brown sugar or maple syrup
¼ tsp salt
¼ tsp pepper
¼ tsp cinnamon
1/8 tsp cardamom
¼ tsp allspice

• preparation

1. Start by cooking the red quinoa and let it cool to maintain that delightful nutty crunch.

2. In a large bowl, combine the cooled quinoa, diced celery, apples, chopped parsley, walnuts, and raisins.

3. In a small dish, whisk together the olive oil, freshly squeezed lemon or lime juice, brown sugar or maple syrup, salt, pepper, cinnamon, cardamom, and allspice. This flavorful dressing will add the perfect balance to the salad.

4. Pour the dressing over the salad and gently toss everything together. Ensure that every ingredient is beautifully coated in the dressing.

5. Serve immediately for a fresh, crunchy experience, or refrigerate until you’re ready to indulge. The vibrant colors and textures will make your table pop with freshness.
6. One remarkable feature of red quinoa is its ability to maintain its shape after cooking, providing that slight nutty crunch that will keep your family coming back for more.

Serves: 6

• Ingredients

Salad:
2 cups quinoa
4 cups vegetable broth
1 1/2 cups shredded red cabbage
1 cup carrots, julienned (matchsticks)
1/2 cup cilantro, chopped
4 Thai basil, minced
1/2 cup green onion, cut at a bias
1/2 cup dry roasted unsalted peanuts, chopped
4 lime wedges for garnish

Dressing:
Lime juice, 2 limes
1/4 cup all natural creamy peanut butter
3 tbsp tamari
2 tbsp honey
1 tsp toasted sesame oil
1 tsp olive oil
Water to thin

• preparation

Place 2 cups of quinoa and 4 cups of broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer,cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes.

In a medium bowl,combine shredded cabbage, matchstick carrots, cilantro, basil and green onions. Set aside.
In a blender, combine ingredients for dressing and mix until creamy.
Add water to thin,if necessary.
To assemble,mix half of the dressing with the quinoa in a serving bowl. Add prepared vegetables and herbs,stirring gently to combine.
Taste test and add more dressing if needed or desired. Garnish with roasted peanuts,extra cilantro,and a few lime wedges.