Five Delicious Ways to Make Quinoa!

Quinoa is a POWERHOUSE of nutrition, but for long time I found it really boring to eat. Maybe you can relate. Its kind of bland and earthy tasting on its own. But I now have some very flavorful ways to make it and I wanted to share five of my favorites with you! Here they are…

Quinoa Kale Fritters

Serves 6

Ingredients

1/2 cup Quinoa

1 cup Water

1 tbsp Coconut Oil (divided)

2 Egg (whisked)

½ Sweet Onion (diced)

3 garlic cloves

2 cups Kale Leaves

1/3 cup Oats

1/3 cup Almond Flour

1 Avocado (peeled and sliced)

1 Lemon (juiced)

1 tbsp Yellow Mustard

Directions

  1. Cook quinoa by placing quinoa and water in a sauce pan. Place over medium-high heat and bring to a boil. Once boiling, cover and reduce heat to low. Let simmer for 12 minutes. Remove from heat, fluff with a fork and set aside.
  2. In a frying pan, heat half the coconut oil over medium heat. Saute onion until golden (about 5 minutes). Then add kale and stir just until wilted (1 – 2 minutes). Remove from heat.
  3. In a large mixing bowl whisk the eggs. Then add in the quinoa, kale/onion mixture, garlic, salt and pepper. Stir well. Let cool for 15 minutes then add in the oats and almond meal. Mix well.
  4. With clean hands, form even patties with the mixture and place on a piece of waxed paper.
  5. In a large skillet, heat remaining coconut oil over medium heat. Use a lifter to transfer the fritters from the wax paper to the frying pan. Fry the fritters about 6 minutes per side or until golden brown.
  6. To make the Tangy Avocado Spread: In a bowl mash avocado with a fork. Add the lemon juice and yellow mustard. Beat with a fork until a creamy consistency forms. Season with a pinch of sea salt and pepper.

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Coconut Lime Quinoa

Serves 4 people

Ingredients

1 cup Quinoa (uncooked)

2 cups Coconut Milk

1 Lime (zested and juiced)

Directions

  1. Cook the quinoa by combining quinoa, coconut milk and lime juice in a sauce pan. Place over high heat and bring to a boil.
  2. Once boiling, reduce to a simmer and cover. Let simmer for 12 to 15 minutes or until all the water is absorbed. Remove lid, fluff with a fork and set aside. Mix in lime zest. Enjoy!

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 Tomato Thyme Quinoa 

Serves 4

Ingredients

2 cups Cherry Tomatoes (cut in half)

3 Tbsp cup Olive Oil (divided)

1 cups Quinoa (uncooked)

2 cups Water

1 tbsp Thyme (chopped)

1 1/2 tbsps Lemon Juice

Directions

  1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the tomatoes cut side up. Drizzle with half the extra virgin olive oil and sea salt and cook for 10 minutes. Remove, flip the tomatoes and place back in the oven for 12 to 15 minutes.
  2. Meanwhile, combine quinoa and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let it simmer for 13 to 15 minutes or until the water is absorbed.
  3. Add the quinoa to a large bowl along with the tomatoes and thyme. Add the remaining extra virgin olive oil and lemon juice. Toss to combine. Serve and enjoy!

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Herb and Garlic Quinoa

Ingredients

1 cup Quinoa (dry, uncooked)

1 cup water

¾ cup vegetable broth

2 tsp Olive Oil

1 cup Parsley (finely chopped)

2 Garlic (cloves, minced)

Directions

  1. Combine the quinoa and water together in a pot. Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 to 15 minutes, or until all water is absorbed. Remove lid, fluff with a fork and set aside.
  2. In a bowl, combine the quinoa, olive oil, parsley, garlic, salt and pepper. Mix well and enjoy!

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Mushroom Garlic Quinoa

Serves 4

Ingredients

1 cup Quinoa (uncooked)

1 3/4 cups Water

1 1/2 tsp Olive Oil

2 cups Mushrooms (thinly sliced)

2 Garlic (cloves, minced)

Directions

  1. Combine the quinoa and water together in a pot. Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 to 15 minutes, or until all water is absorbed. Remove lid, fluff with a fork and set aside.
  2. While the quinoa cooks, heat olive oil in a saucepan over medium heat. Saute sliced mushrooms until soft. Add garlic and saute for another 1 to 2 more minutes.
  3. In a bowl, combine mushrooms with quinoa and season with salt and pepper. Enjoy!

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