Loading...
Menu

Quick and Easy Quinoa Recipes

p={color:#000;}.

Quick and Easy Quinoa Recipes

Hannie P. Scott

www.Hanniepscott.com

Copyright © 2015. All rights reserved.

No part of this book may be reproduced in any form without written permission from the author. Reviewers may quote brief excerpts from the book in reviews.

Disclaimer: No part of this publication may be reproduced or transmitted in any form, mechanical or electronic, including photocopied or recorded, or by any information storage and retrieval system, or transmitted by email without permission in writing or email from the author or publisher.

While attempts have been made to verify all information provided in this publication, neither the author nor the publisher assumes any responsibility for errors, omissions, or contrary interpretations of the subjects discussed.

This book is for entertainment purposes only. The views expressed are those of the author alone and should not be taken as expert instructions or commands. The reader is responsible for his/her own actions.

Adherence to all applicable laws and regulations, including international, federal, state, and local government, or any other jurisdiction is the sole responsibility of the purchaser or reader.

Neither the author nor the publisher assume any responsibility or liability whatsoever on the behalf of the purchaser or reader of these materials.

Table of Contents

Free Gift

Abbreviations

Conversions

Greek Quinoa Salad

Quinoa Bites

Quinoa with Roasted Vegetables

Quinoa and Veggie Stuffed Peppers

Spinach Pesto Quinoa

Overnight Quinoa

No-Bake Quinoa Cookies

Quinoa Pizza Bites

Breakfast Quinoa

Quinoa Fried Rice

Quinoa Salad

Broccoli Quinoa Casserole

Quinoa and Cheese

Garlic Mushroom Quinoa

Quinoa Pizza Crust

Free Gift

Breakfast, Lunch, Dinner, Soups, Salads, Desserts and More!

DOWNLOAD MY FREE GIFT!

Abbreviations

oz = ounce

fl oz = fluid ounce

tsp = teaspoon

tbsp = tablespoon

ml = milliliter

c = cup

pt = pint

qt = quart

gal = gallon

L = liter

Conversions

1/2 fl oz = 3 tsp = 1 tbsp = 15 ml

1 fl oz = 2 tbsp = 1/8 c = 30 ml

2 fl oz = 4 tbsp = 1/4 c = 60 ml

4 fl oz = 8 tbsp = 1/2 c = 118 ml

8 fl oz = 16 tbsp = 1 c = 236 ml

16 fl oz = 1 pt = 1/2 qt = 2 c = 473 ml

128 fl oz = 8 pt = 4 qt = 1 gal = 3.78 L

Greek Quinoa Salad

Servings: 8

What you need:

2 1/2 cups vegetable broth

2 cups quinoa, rinsed

1 red bell pepper, chopped

1/2 chopped green onion

1/3 cup Kalamata olives, chopped

1/2 cup chopped red onion

1 cup chopped cherry tomatoes

14 oz artichokes, chopped

4 oz feta cheese

1/3 cup fresh parsley

1/4 cup lemon juice

1/4 cup red wine vinegar

3 tsp minced garlic

2 tbsp olive oil

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. In a saucepan over medium heat, bring the vegetable broth and quinoa to a simmer. Cover and cook for 35 minutes on low. Turn off the heat and keep covered for 5 minutes. Remove lid then let it cool.

#
p<>{color:#000;}. In a small bowl, whisk together the parsley, lemon juice, vinegar, garlic, olive oil, and salt and pepper. This is the dressing.

#
p<>{color:#000;}. In a large bowl, combine the green onion, red pepper, olives, red onion, cherry tomatoes, artichokes, and cheese.

#
p<>{color:#000;}. Stir the quinoa into the vegetables.

#
p<>{color:#000;}. Serve topped with dressing.

Quinoa Bites

Makes 24

What you need:

1/2 cup uncooked quinoa

1/2 cup uncooked brown rice

2 large eggs

1 cup chopped onion

1 cup shredded mozzarella cheese

3 cloves garlic, minced

1/2 cup chopped basil

1/3 cup diced tomatoes

Salt and pepper, to taste

1 tsp chili powder

2 chives, finely chopped

What to do:

#
p<>{color:#000;}. Cook the quinoa and rice according to package directions. Spray a muffin tin with cooking spray. Preheat your oven to 350 degrees F.

#
p<>{color:#000;}. In a large bowl, combine all of the ingredients except for the chives. Mix well.

#
p<>{color:#000;}. Spoon the mixture into the muffin pan. Fill each tin to the top and press down with a spatula.

#
p<>{color:#000;}. Bake for 20 minutes or until golden brown.

#
p<>{color:#000;}. Let cool for 5-10 minutes then remove from the muffin pan.

#
p<>{color:#000;}. Sprinkle with chives before serving.

Quinoa with Roasted Vegetables

Servings: 4

What you need:

1 cup quinoa

2 cups water

1 onion, chopped

2 cups grape or cherry tomatoes

1 cup corn

1 zucchini, chopped

1 red pepper, chopped

1 yellow pepper, chopped

2 carrots, chopped

2 cloves garlic, minced

Juice of 1 lemon

2 tbsp coconut oil

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Place the quinoa and water in a saucepan and heat until boiling, reduce heat to low, cover and simmer until all liquid is absorbed, about 8-10 minutes. Set aside.

#
p<>{color:#000;}. Preheat your oven to 300 degrees F and line a baking sheet with parchment paper.

#
p<>{color:#000;}. Spread all of the vegetables except for the corn on a baking sheet and brush them with coconut oil and sprinkle them with salt and pepper.

#
p<>{color:#000;}. Roast the vegetables for 30 minutes, flip them over, then roast for another 30 minutes. Add the corn when there are only 10 minutes left.

#
p<>{color:#000;}. Add the roasted vegetables to the quinoa and stir together well.

#
p<>{color:#000;}. Add the lemon juice and more salt and pepper if needed.

Quinoa and Veggie Stuffed Peppers

Servings: 4

What you need:

1 cup quinoa

2 cups chicken broth

4 small bell peppers

3 tbsp olive oil

Salt and pepper, to taste

4 cloves garlic, minced

1 eggplant, chopped

1 zucchini, chopped

1 onion, chopped

2 roma tomatoes, chopped

1/2 cup fresh parsley, chopped

1/4 cup chopped cilantro (optional)

1 cup crumbled feta

What to do:

#
p<>{color:#000;}. Place the quinoa and chicken broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed, about 8-10 minutes.

#
p<>{color:#000;}. Preheat your oven to 375 degrees F.

#
p<>{color:#000;}. Cut the tops off of the bell peppers and scoop out the seeds.

#
p<>{color:#000;}. In a large skillet, heat olive oil over medium heat.

#
p<>{color:#000;}. Add the garlic, eggplant, zucchini, onion, and tomatoes. Cook for 5-7 minutes.

#
p<>{color:#000;}. Stir the vegetables into the cooked quinoa. Add in the parsley and cilantro (if using).

#
p<>{color:#000;}. Fill each pepper with the mixture.

#
p<>{color:#000;}. Place the peppers on a baking sheet and roast for 20 minutes.

#
p<>{color:#000;}. Top each pepper with feta before serving.

Spinach Pesto Quinoa

Servings: 4

What you need:

2 cups uncooked quinoa

6 cups spinach, roughly chopped

4 tbsp pesto

1/2 tsp salt

1/2 cup parmesan cheese

What to do:

#
p<>{color:#000;}. Cook the quinoa according to package directions.

#
p<>{color:#000;}. Stir the spinach, pesto, salt, and parmesan cheese into the cooked quinoa over medium heat. Cook for 5 minutes or until the spinach is wilted.

Overnight Quinoa

Servings: 2

What you need:

1 cup almond milk

1/2 cup cooked quinoa

1/4 cup almond butter

4 tbsp chia seeds

2 tbsp maple syrup

1/4 tsp almond extract

1/4 tsp vanilla extract

Chopped almonds, for garnish

What to do:

#
p<>{color:#000;}. Divide all of the ingredients between two pint mason jars and stir well.

#
p<>{color:#000;}. Place the lids on the jars and place in your refrigerator overnight.

#
p<>{color:#000;}. Garnish with chopped almonds before serving.

No-Bake Quinoa Cookies

Servings: 6-8

What you need:

1/2 cup peanut butter

1/4 cup honey

1/2 tsp salt

1 1/2 cups cooked quinoa

2 tbsp applesauce

1 tsp vanilla extract

1/3 cup almond flour

1/3 cup chocolate chips

What to do:

#
p<>{color:#000;}. In a medium bowl, mix together the peanut butter, honey, salt, applesauce, and vanilla until mixed well.

#
p<>{color:#000;}. Fold in the quinoa, almond flour, and chocolate chips.

#
p<>{color:#000;}. Spoon onto a baking sheet lined with parchment paper.

#
p<>{color:#000;}. Freeze for 20 minutes or refrigerate for 2 hours before serving.

Quinoa Pizza Bites

Servings: 4

What you need:

1/2 cup uncooked quinoa

1 large egg

1/2 cup chopped onion

1/2 cup shredded mozzarella cheese

1 tsp minced garlic

1 tbsp dried parsley

1 tsp dried basil

1 tsp dried oregano

Salt, to taste

Marinara sauce, for dipping

What to do:

#
p<>{color:#000;}. Cook the quinoa according to package directions.

#
p<>{color:#000;}. Preheat your oven to 350 degrees F.

#
p<>{color:#000;}. Combine all of the ingredients, except pizza sauce, in a medium bowl.

#
p<>{color:#000;}. Spray a mini muffin tin with nonstick spray.

#
p<>{color:#000;}. Drop a tablespoonful of the mixture into each muffin tin.

#
p<>{color:#000;}. Bake for 15-20 minutes.

#
p<>{color:#000;}. Serve with warmed marinara sauce.

Breakfast Quinoa

Servings: 4

What you need:

2 cups almond milk

1 cup uncooked quinoa

3 tbsp brown sugar

1/8 tsp cinnamon

Toppings of your choice

What to do:

#
p<>{color:#000;}. In a small saucepan, bring the milk to a steady simmer.

#
p<>{color:#000;}. Add in the quinoa and return to a steady simmer. Reduce heat to low, cover and cook for 15 minutes.

#
p<>{color:#000;}. Stir in the sugar and cinnamon then cover and cook for 8 minutes.

#
p<>{color:#000;}. Serve with your favorite toppings.

Quinoa Fried Rice

Servings: 4-6

What you need:

2 1/2 cups cooked quinoa

1/2 cup chopped onion

2 carrots, chopped

3 green onions, chopped

1/2 tsp ginger, minced

1 tbsp minced ginger

1 tbsp olive oil

2 eggs, lightly scrambled

1/2 cup green peas

1 1/2 tbsp teriyaki sauce

2 tbsp soy sauce

1 tsp sesame oil

What to do:

#
p<>{color:#000;}. In a small bowl, mix together the teriyaki sauce, soy sauce, and sesame oil. Set aside.

#
p<>{color:#000;}. Heat 1/2 tbsp of olive oil in a skillet over medium-high heat. Sauté the onion and carrot for 4-5 minutes.

#
p<>{color:#000;}. Add half of the green onions, and all of the ginger and garlic to the skillet and cook for 2 minutes.

#
p<>{color:#000;}. Add the rest of the olive oil and the quinoa to the mixture. Stir for 3 minutes.

#
p<>{color:#000;}. Add the sauce and stir well.

#
p<>{color:#000;}. Add the lightly scrambled eggs and cook until they are completely done.

#
p<>{color:#000;}. Add the peas and cook for 3 more minutes.

#
p<>{color:#000;}. Serve!

Quinoa Salad

Servings: 4-6

What you need:

1 cup uncooked quinoa

2 medium avocados; peeled and chopped

3 cups spinach, roughly chopped

8 oz cherry tomatoes, halved

3 green onions, chopped

Dressing of your choice

What to do:

#
p<>{color:#000;}. Cook the quinoa according to package directions.

#
p<>{color:#000;}. Place the cooked quinoa in a large bowl and fluff.

#
p<>{color:#000;}. Add the rest of the ingredients to the large bowl and stir together.

#
p<>{color:#000;}. Serve topped with your favorite dressing.

Broccoli Quinoa Casserole

Servings: 4-6

What you need:

1 1/2 cups uncooked quinoa

4 1/2 cups chicken or vegetable broth

2 tbsp basil pesto

1/2 tsp salt

2 tsp cornstarch

2 cups spinach

2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

12 oz fresh broccoli florets

1/3 cup water

3 green onions, chopped

What to do:

#
p<>{color:#000;}. Preheat your oven to 400 degrees F.

#
p<>{color:#000;}. Place the broccoli and 1/3 cup of water in a large bowl. Microwave for 4-5 minutes.

#
p<>{color:#000;}. In a large saucepan, whisk together the chicken or vegetable broth, pesto, cornstarch, and salt. Heat over medium heat until boiling.

#
p<>{color:#000;}. Place the quinoa, chopped green onions, and spinach in a 9×13 baking dish.

#
p<>{color:#000;}. Pour the broth mixture over the quinoa in the baking dish.

#
p<>{color:#000;}. Sprinkle the parmesan cheese and 1 cup of the mozzarella cheese on top of the quinoa.

#
p<>{color:#000;}. Bake for 30-35 minutes then remove from the oven and stir in the broccoli.

#
p<>{color:#000;}. Sprinkle the top with the remaining cheese.

#
p<>{color:#000;}. Bake for another 10 minutes then serve.

Quinoa and Cheese

Servings: 8

What you need:

1 1/2 cups uncooked quinoa

Salt, to taste

Cajun seasoning, to taste

2 cloves garlic, minced

2 eggs

1 cup milk

2 cups shredded cheddar cheese

What to do:

#
p<>{color:#000;}. Cook quinoa according to package directions.

#
p<>{color:#000;}. Preheat your oven to 350 degrees F and spray a 9×13 dish with cooking spray.

#
p<>{color:#000;}. In a large bowl, whisk the eggs and milk together.

#
p<>{color:#000;}. Fold the quinoa and cheese into the egg mixture.

#
p<>{color:#000;}. Transfer the mixture to the baking dish.

#
p<>{color:#000;}. Bake for 30 minutes then serve.

Garlic Mushroom Quinoa

Servings: 4-6

What you need:

1 cup uncooked quinoa

1 tbsp olive oil

1 lb mushrooms, sliced thin

5 cloves garlic, minced

1/2 tsp dried thyme

Salt and pepper, to taste

2 tbsp grated parmesan cheese

What to do:

#
p<>{color:#000;}. Cook the quinoa according to package directions and set aside.

#
p<>{color:#000;}. In a large skillet, heat the olive oil over medium high heat.

#
p<>{color:#000;}. Saute the mushrooms, garlic, and thyme for 4 minutes. Season with salt and pepper.

#
p<>{color:#000;}. Stir in the quinoa and mix well.

#
p<>{color:#000;}. Top with parmesan cheese and serve.

Quinoa Pizza Crust

Servings: 4

What you need:

1/2 cup uncooked quinoa

3 tsp olive oil, divided

1 cup water

2 eggs

1 1/2 tsp garlic salt

1 tsp Italian seasoning

1/2 tsp baking powder

1/4 cup shredded mozzarella cheese

What to do:

#
p<>{color:#000;}. Rinse the quinoa under cool water in a strainer. Get out as much water as possible and add the quinoa to a medium saucepan.

#
p<>{color:#000;}. Add 2 tsp of olive oil to the quinoa and cook over medium-high heat, stirring frequently, for 6-7 minutes. This will toast the quinoa.

#
p<>{color:#000;}. Slowly add 1 cup of water to the saucepan and bring it to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes.

#
p<>{color:#000;}. Transfer the quinoa to a large bowl to cool.

#
p<>{color:#000;}. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper. Spray the parchment paper with cooking spray.

#
p<>{color:#000;}. a small bowl, whisk together the eggs, 1 tsp of olive oil, garlic salt, Italian seasoning, and baking powder.

#
p<>{color:#000;}. Add the cheese and the egg mixture to the quinoa and stir well. This makes the quinoa dough.

#
p<>{color:#000;}. Spread the dough onto the parchment paper in a rectangle about 1/4 inch thick.

#
p<>{color:#000;}. Bake for 18-20 minutes or until the edges begin to brown.

#
p<>{color:#000;}. Top with your choice of sauce and topping, cook for another 5 minutes then serve.

Free Gift

Breakfast, Lunch, Dinner, Soups, Salads, Desserts and More!

DOWNLOAD MY FREE GIFT!

I’d love to get your feedback. I kindly ask that you leave an honest review because your reviews are the livelihood of my work. They help me improve and create better cookbooks for you and your family to enjoy. Thank you so much. You are greatly appreciated!

For more awesome cookbooks by Hannie, please visit:

www.Hanniepscott.com


Quick and Easy Quinoa Recipes

Quick and Easy Quinoa Recipes Are you looking for some delicious quinoa recipes? This quick and easy quinoa cookbook has step-by-step recipes that are easy to follow and simply prepared. Check out some of the mouth-watering recipes from this quinoa cookbook below! Greek Quinoa Salad Quinoa Bites Quinoa with Roasted Vegetables Quinoa and Veggie Stuffed Peppers Spinach Pesto Quinoa Overnight Quinoa No-Bake Quinoa Cookies Quinoa Pizza Bites Breakfast Quinoa Quinoa Fried Rice Quinoa Salad Broccoli Quinoa Casserole Quinoa and Cheese Garlic Mushroom Quinoa Quinoa Pizza Crust Hannie P. Scott is a mom, blogger, and author that knows a thing or two about cooking! Cooking and experimenting with foods is her life passion. Driven by her desire for cooking for others (and herself), Hannie spends a lot of time in the kitchen! She enjoys sharing her love of food with the world by creating "no-nonsense" recipe books that anyone can use. Scroll up and click 'buy' to enjoy these delicious quinoa recipes today!

  • ISBN: 9781370533251
  • Author: Hannie P. Scott
  • Published: 2017-08-18 18:17:28
  • Words: 2331
Quick and Easy Quinoa Recipes Quick and Easy Quinoa Recipes