6 Vegetarian Quinoa Recipes You Need to Try Now!

If you are trying to eat healthy or at least trying, then you must have heard about quinoa. Quinoa is one of the most popular health foods. It is gluten-free, high in protein, and it also has enough amounts of the nine essential amino acids. It is rich in fiber and contains magnesium, B vitamins, iron, potassium, calcium, phosphorus, Vitamin E, and other antioxidants.

 

We’ve come up with different quinoa recipes to help you out. Here are six methods you can try now:

 

Quinoa Vegetable Soup with Kale Recipe

 

How to do it:

 

• Add olive oil in your soap pot.
• Prepare your veggies (seasonal vegetables like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash) and mix for 6 to 8 minutes.
• Add salt to taste.
• Add garlic and thyme. Cook for 1 minute.
• Add diced tomatoes and quinoa.
• Add vegetable broth.
• Add salt, bay leaves, red pepper flakes and black pepper to taste.
• Partially cover the pot and simmer for 25 minutes.
• Add beans and kale. Continue to simmer.
• Add lemon juice and mix.

 

Vegetarian Stuffed Acorn Squash

 

How to do it:

 

• Preheat the oven to 400 degrees Fahrenheit. Add parchment paper to a large, rimmed baking sheet.
• Slice your squash from tip to stem. Take out the seeds.
• Place the sliced squash side up on your baking sheet. Add 1 tbsp of olive oil and sprinkle ¼ teaspoon of salt.
• Rub the oil into the cut sides of the squash and turn them over against the pan. Bake for 30-45 minutes.
• While baking the squash, cook the quinoa. Combine quinoa and water and let it boil over medium heat for 12 to 18 minutes until all the water is absorbed.
• Remove pot from heat and add the cranberries. Cover and steam for 5 minutes.
• In a medium skillet, toast the pepitas in medium flame. Stir frequently until golden brown for about 3-5 minutes.
• Pour the quinoa mixture into a mixing bowl and add the toasted pepitas. Then add the chopped green onion, parsley, garlic, lemon juice, salt and olive oil. Stir well.
• Add the parmesan cheese and goat cheese.
• Turn the cut sides of the squash facing up and add the mixture.
• Cook for another 15 to 18 minutes.

 

Quinoa Salad Recipe

 

How to do it:

 

• Combine the rinsed quinoa and water in a medium saucepan and bring to a boil using medium heat. Do this for 15 minutes and reduce heat gradually. Set aside.
• In another bowl, combine the olive oil, lemon juice, vinegar, garlic and salt.
• After the quinoa has cooled off, add it to the mixture. Mix thoroughly. Season with black pepper and salt. Wait for 5 to 10 minutes before serving.

 

Roasted Mushrooms with Herbed Quinoa

 

How to do it:

 

• Prepare the mushroom first. Preheat your oven to 425 F. Prepare a large, rimmed baking sheet with parchment paper.
• Drizzle olive oil to the mushroom and add salt. Make sure all the mushrooms are evenly coated in oil.
• Roast the mushrooms for 15 to 18 minutes, tossing it halfway. Mushrooms must be tender and condensed in size.
• For your quinoa, combine your rinsed quinoa and water in a saucepan and bring to boil in medium heat. Gradually decrease the heat for a gentle simmer. Do this for 15 to 20 minutes.
• Remove it from the pot and let it steam for 15 minutes.
• Add the parmesan, parsley, green onions, garlic, salt and olive oil. Stir well.
• Add lemon juice and black pepper to taste.
• Place quinoa into a serving plate and top with the roasted onions, pepitas and parsley.

 

Quinoa Black Bean Tacos with Creamy Avocado Sauce Recipe

 

How to do it:

 

• For the filling, add olive oil in the saucepan over medium heat. Saute the onion and garlic for 4 to 5 minutes before adding the tomato paste, cumin, chilli and powder. Stir constantly.
• Add the rinsed quinoa and water and bring mixture to a boil. Cook for 15 minutes but gradually decrease the heat. Remove the quinoa and let it still for 5 minutes. Drain the water.
• Stir in the drained black beans then add salt and pepper. Set aside.
  For the avocado sauce, combine the avocado, lime juice, jalapeno, cilantro and salt.
• In a large skillet, warm the tortillas in medium heat while flipping halfway. Spread the quinoa, and black filling then top it with the avocado sauce.

 

Creamy Roasted Brussels Sprout and Quinoa Gratin

 

How to do it:

 

• Preheat your oven to 375 degrees Fahrenheit. Combine quinoa with water or vegetable broth and simmer for 17 to 20 minutes until all of the liquid is absorbed.
• Toss the brussels sprouts with olive oil so sprouts will be coated on all sides. Arranged in a rimmed baking sheet for 12 to 18 minutes until the edges are caramelized.
• Reduced oven temperature to 350 degrees. Add the dried oregano, thyme, salt, pepper, nutmeg and red pepper flakes into the quinoa and stir well.
• Add the milk and cheese and mix thoroughly.
• Add the roasted sprouts into the mixture and transfer it to an 8×8 inches square baking dish. Add parmesan cheese evenly.
• Melt butter in a medium-sized pan in medium heat. Add garlic and the breadcrumbs. Cook for 2-3 minutes.
• Bake uncovered for 25 minutes.
• Cool it for 10 minutes before serving.

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