Easy Quinoa Recipes

Easy, with few ingredients but takes some time. This quinoa recipe is worth it for the beautiful and delicious whole grain, healthy loaf of bread it creates.

One of our best gluten free bread recipes. It is the perfect balance of "just-right" sweetness, whole grain flavor, and texture. From start to finish it will take about 2 1/2 hours.

This recipe makes a delicious and healthy rice substitute. Cook it ahead of time and use it instead of Spanish rice in any of your favorite Mexican recipes.

2 tablespoons vegetable oil

1 cup Quinoa, uncooked

1 medium onion, finely chopped

4 cloves garlic, minced

1 small green bell pepper, chopped

1 (8 ounce) can diced tomatoes with green chiles

2 1/2 cups water

1 1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/8 teaspoon salt

In a large saucepan, heat oil over medium-high heat. Add grain, onion, garlic, and green pepper. Saute until the onions are translucent and the grain is lightly toasted (6 - 8 minutes).

Stir in remaining ingredients. Bring to a boil then reduce heat, cover, and simmer 30 minutes or until the liquid is absorbed. Stir occasionally. Use in any of your favorite Mexican dishes as a healthy alternative to rice.

1 teaspoon vegetable oil

1 medium onion, chopped

4 cloves of garlic, minced

3/4 cup Quinoa, uncooked

1 1/2 cups chicken broth

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/8 teaspoon salt (to taste)

1/8 teaspoon pepper (to taste)

1 (15 ounce) can of corn kernels, drained

1 (15 ounce) cans black beans, rinsed and drained

1 (15 ounce) can tomatoes with chiles, drained

1/2 cup fresh cilantro, finely chopped

In a medium saucepan, add oil and warm over medium heat. Saute onion and garlic until lightly browned.

Stir in grain, broth, cumin, cayenne, salt, and pepper. Bring to boil. Then reduce heat, cover, and simmer 20 minutes.

Add corn and black beans. continue to simmer until everything is heated through (about 5 minutes). Mix in the cilantro and serve warm.

1 cup Quinoa, uncooked

1 3/4 cups water

1/2 tablespoon olive oil

Rice vinegar (to taste)

1/8 teaspoon sugar (or to taste)

1 avocado, cut into small strips

Toasted sesame seeds (to taste)

Carrot, cut into small strips

Cucumber, cut into small strips

4 sheets of nori

In a dry pan over medium-high heat, lightly toast grain until it is lightly brown (about 5 minutes). Then rinse the grain in a fine strainer until the water runs clear (a sieve or permanent coffee filter (not paper filter) work well for straining).

In a small saucepan over medium-high heat, add the water and bring it to a boil. Then add the toasted grain, reduce heat and simmer, uncovered, for 12 minutes or until water is absorbed. Fluff with fork and let stand 2 - 3 minutes.

Stir in the olive oil, salt, rice vinegar and sugar. Adjust rice vinegar and sugar according to your desired sushi flavor. Transfer to a medium bowl and set-aside until it is warm (not hot).

Lay a sheet of nori on a bamboo sushi mat or flat on the counter. Place a quarter of the grain mixture along the edge of the nori closest to you. Then line up the strips of avocado, carrot, and cucumber. Sprinkle everything with sesame seeds (to taste).

Starting at the edge closest to you, roll up the nori tightly. Just before you are done rolling, dampen the edge with water to seal the roll. Slice with a sharp knife and enjoy!


While avocado is essential to great tasting sushi, the other vegetables can easily be substituted for different varieties.

1/2 cup Quinoa (or Quinoa Pasta)

3/4 cup water

1/8 teaspoon salt

1 tablespoon olive oil

2 cloves of garlic, minced

1 small yellow onion, chopped

1 cup button mushrooms, diced

1 small sweet potato, peeled and diced

1 small zucchini, diced

1/2 teaspoon cayenne pepper

1/8 teaspoon salt

1/8 teaspoon pepper

1/4 cup water

1/4 cup chopped, toasted almonds (optional)

In a small saucepan over medium heat, roast grain 3 - 5 minutes until lightly browned. Add water and salt. Bring to a boil. Then reduce heat, cover, and simmer about 20 minutes or until grain is tender and water is absorbed.

Meanwhile, warm oil in a large frying pan over medium heat. Add the garlic and onion, and saute 5 minutes or until the onion has turned translucent. Stir in the mushrooms, sweet potatoes, zucchini, cayenne pepper, salt, pepper, and water. Reduce heat to medium-low, cover, and cook about 20 minutes or until the vegetables are soft. Serve warm.

To serve, spoon the vegetable mixture over the grain, and top with the chopped almonds.

1 cup Quinoa

2 cups vanilla rice milk (or soy milk)

2 cups apples, finely chopped

2 cups apple juice

1 cup raisins

3/4 tablespoon lemon juice

1 1/2 teaspoons ground cinnamon

1/8 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon almond extract

In a medium saucepan, add grain and vanilla rice milk. Bring to a boil over medium-high heat. Cover, reduce heat, and allow to simmer 15 minutes or until all the liquid is absorbed and the grain is tender.

Stir in the remaining ingredients except for the extracts. Cover and return to a simmer for 15 minutes. Stir in the vanilla and almond extracts. Serve warm.