Ever find yourself stuck in a side dish rut? Quinoa is here to rescue your dinner plate! This versatile, protein-packed grain transforms from simple to spectacular with just a few flavorful twists. We’ve gathered 20 delicious quinoa recipes that are anything but boring—perfect for busy weeknights or impressing guests. Get ready to fall in love with quinoa all over again as you explore these tasty ideas!
Lemon Garlic Quinoa with Fresh Herbs
Diving into my kitchen on a busy weeknight, I always crave something wholesome yet effortless—this Lemon Garlic Quinoa with Fresh Herbs is my go-to. It’s the kind of dish that feels fancy but comes together in minutes, perfect for when I’m juggling work and life, and honestly, it’s saved me from many a takeout temptation.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of quinoa, rinsed well (trust me, it makes a difference!)
– 2 cups of water or veggie broth for extra flavor
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced (I always add an extra one because, why not?)
– Juice and zest from 1 large lemon
– A handful of fresh parsley, chopped
– A couple of tablespoons of fresh dill, chopped
– Salt and pepper to season
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove any bitterness, then set aside to drain.
2. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat for 1 minute until shimmering.
3. Add 3 cloves of minced garlic to the pan and sauté for 1-2 minutes, stirring constantly, until fragrant and lightly golden—be careful not to burn it, as it can turn bitter.
4. Tip in the rinsed quinoa and toast it in the pan for 2 minutes, stirring occasionally, to bring out a nutty aroma.
5. Pour in 2 cups of water or veggie broth, bring to a boil over high heat, then reduce to a low simmer and cover with a lid.
6. Cook the quinoa for 15 minutes without peeking (this helps it steam evenly), then remove from heat and let it sit covered for 5 more minutes to absorb any remaining liquid.
7. Fluff the cooked quinoa with a fork to separate the grains, which prevents it from getting clumpy.
8. Stir in the juice and zest from 1 large lemon, along with the chopped parsley and dill, mixing gently to combine everything evenly.
9. Season with salt and pepper, tasting as you go—I like to start with a pinch of salt and adjust until it’s just right.
10. Serve immediately while warm for the best texture and flavor.
Now, this dish shines with its light, fluffy quinoa that’s infused with zesty lemon and aromatic garlic—it’s like a burst of sunshine on a plate. I love pairing it with grilled chicken or tossing in some roasted veggies for a heartier meal; the herbs add such a fresh pop that makes every bite feel revitalizing.
Roasted Vegetable Quinoa Salad
This roasted vegetable quinoa salad has become my go-to for busy weeknights when I want something healthy but don’t want to spend hours in the kitchen. I first made it for a potluck last summer, and now my friends ask for it every time we get together—it’s that good! Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup of quinoa, rinsed well (trust me, this removes bitterness!)
– 2 cups of water
– 1 large sweet potato, peeled and diced into ½-inch cubes
– 1 red bell pepper, chopped into bite-sized pieces
– 1 yellow onion, sliced into thin half-moons
– 2 tablespoons of olive oil, divided
– ½ teaspoon of garlic powder
– ½ teaspoon of smoked paprika
– A big pinch of salt and black pepper
– 3 tablespoons of fresh lemon juice
– A handful of fresh parsley, roughly chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water, then bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for exactly 15 minutes until the quinoa is fluffy and the water is absorbed. Tip: Don’t peek while it’s simmering—this keeps the steam in for perfect texture.
4. While the quinoa cooks, toss the diced sweet potato, chopped red bell pepper, and sliced yellow onion on the prepared baking sheet with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and black pepper.
5. Spread the vegetables in a single layer and roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and the edges are lightly browned.
6. Remove the roasted vegetables from the oven and let them cool slightly for about 5 minutes. Tip: Letting them cool prevents the quinoa from getting soggy when mixed.
7. In a large bowl, whisk together the remaining 1 tablespoon of olive oil and 3 tablespoons of fresh lemon juice.
8. Fluff the cooked quinoa with a fork and add it to the bowl with the dressing.
9. Add the roasted vegetables and chopped fresh parsley to the bowl, then gently toss everything until well combined. Tip: Use a folding motion to keep the vegetables intact for better presentation.
Zesty lemon brightens up the earthy roasted veggies and nutty quinoa, creating a satisfying chew with little crispy bits from the oven. I love packing leftovers for lunch—it holds up beautifully in the fridge and tastes even better the next day as the flavors meld together.
Spicy Black Bean and Quinoa Bowl
Whenever I’m craving something hearty yet healthy that comes together in a flash, this spicy black bean and quinoa bowl is my absolute go-to. It’s the perfect solution for those busy weeknights when you want a satisfying meal without spending hours in the kitchen—trust me, I’ve been there more times than I can count!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of quinoa, rinsed well (it helps get rid of that bitter coating)
– 2 cups of water or veggie broth for cooking the quinoa
– A 15-ounce can of black beans, drained and rinsed
– A couple of bell peppers, any color you like, diced
– 1 medium red onion, finely chopped
– 2 cloves of garlic, minced
– A big splash of olive oil
– 1 tablespoon of chili powder
– 1 teaspoon of ground cumin
– A pinch of salt
– A squeeze of fresh lime juice from about half a lime
– A handful of fresh cilantro, chopped, for topping
Instructions
1. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or broth, then bring it to a boil over high heat.
2. Once boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for exactly 15 minutes—this ensures it’s fluffy and not mushy. (Tip: Don’t peek while it’s cooking to keep the steam in!)
3. While the quinoa cooks, heat a big splash of olive oil in a large skillet over medium heat.
4. Add the chopped red onion and diced bell peppers to the skillet and sauté them for about 5-7 minutes, until they start to soften and get a little color.
5. Stir in the minced garlic and cook for another 1 minute, just until fragrant—be careful not to burn it!
6. Add the drained black beans, chili powder, ground cumin, and a pinch of salt to the skillet, stirring everything together to coat.
7. Cook the bean mixture for 5 minutes, stirring occasionally, until it’s heated through and the spices are well blended. (Tip: If it looks dry, add a tablespoon of water to keep it saucy.)
8. Fluff the cooked quinoa with a fork, then stir in the squeeze of fresh lime juice.
9. Divide the quinoa among bowls and top generously with the spicy black bean mixture.
10. Finish each bowl with a sprinkle of chopped fresh cilantro. (Tip: For extra creaminess, I love adding a dollop of Greek yogurt or avocado slices on top.)
Perfectly balanced, this bowl offers a delightful mix of textures—fluffy quinoa, tender beans, and crisp veggies—with a warm, smoky spice that’s not overpowering. I often serve it with extra lime wedges on the side for a zesty kick, and it’s fantastic wrapped in a tortilla for a quick lunch the next day.
Mediterranean Quinoa with Feta and Olives
Crafting a wholesome, flavorful meal that feels both nourishing and indulgent is my favorite kind of kitchen magic, and this Mediterranean quinoa bowl is exactly that. I first threw it together on a busy weeknight when my fridge was looking a little bare, and now it’s a staple I make almost weekly—it’s that good and that easy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of quinoa, rinsed well (trust me, this removes any bitterness)
– 2 cups of water or veggie broth
– A generous glug of extra virgin olive oil (about 2 tablespoons)
– A couple of cloves of garlic, minced
– A big handful of cherry tomatoes, halved
– A good scoop of Kalamata olives, pitted and roughly chopped (about 1/2 cup)
– A big handful of fresh parsley, chopped
– A generous crumble of feta cheese (about 3/4 cup)
– A big squeeze of fresh lemon juice (from about half a lemon)
– A pinch of salt and a few cracks of black pepper
Instructions
1. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or broth. Bring it to a boil over high heat.
2. Once boiling, immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for exactly 15 minutes. (Tip: Don’t peek! Keeping the lid on is crucial for fluffy quinoa.)
3. After 15 minutes, remove the pan from the heat but keep it covered. Let the quinoa steam, off the heat, for 5 more minutes. Then, fluff it gently with a fork.
4. While the quinoa cooks, heat the olive oil in a large skillet over medium heat.
5. Add the minced garlic to the skillet and sauté for about 1 minute, just until it becomes fragrant—be careful not to let it burn.
6. Add the halved cherry tomatoes to the skillet. Cook them for 4-5 minutes, stirring occasionally, until they just start to soften and release their juices.
7. Stir in the chopped Kalamata olives and cook for another 1-2 minutes to warm them through.
8. Transfer the cooked quinoa to the skillet with the tomato and olive mixture. Gently fold everything together until well combined.
9. Remove the skillet from the heat. (Tip: Taking it off the heat before adding the cheese and herbs keeps the feta from melting too much and the parsley bright.)
10. Fold in the chopped fresh parsley, crumbled feta cheese, and the fresh lemon juice.
11. Season the entire mixture with a pinch of salt and a few cracks of black pepper. Give it one final gentle fold to distribute the seasoning.
So, what you get is this fantastic mix of textures—fluffy quinoa, juicy tomatoes, briny olives, and creamy feta all in one bite. The fresh lemon and parsley make it taste incredibly bright and light. I love serving it slightly warm, maybe with a piece of grilled chicken or stuffed into a pita for a next-day lunch.
Coconut Lime Quinoa with Toasted Almonds
Just when I thought my quinoa routine couldn’t get any better, I stumbled upon this tropical twist that’s become my go-to weeknight side dish. It all started when I had leftover coconut milk from a curry night and a lime rolling around my fruit bowl—sometimes the best recipes come from those “what can I make with this?” moments. This Coconut Lime Quinoa with Toasted Almonds is bright, nutty, and so easy you’ll wonder why you haven’t been making it all along.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of quinoa (I always rinse mine in a fine mesh strainer to remove that bitter coating)
– 1 can (13.5 oz) of coconut milk (full-fat gives the creamiest texture)
– Juice from 1 large lime (about 2 tablespoons)
– Zest from that same lime
– A couple of tablespoons of honey
– A pinch of salt
– ½ cup of sliced almonds
Instructions
1. Rinse 1 cup of quinoa thoroughly under cold water in a fine mesh strainer for about 30 seconds—this removes saponins that can taste bitter.
2. In a medium saucepan, combine the rinsed quinoa, 1 can of coconut milk, juice from 1 lime, zest from that lime, 2 tablespoons of honey, and a pinch of salt.
3. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
4. Simmer for 15 minutes without lifting the lid—this ensures the quinoa cooks evenly and absorbs all the liquid.
5. While the quinoa cooks, toast ½ cup of sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they’re golden brown and fragrant.
6. After 15 minutes, remove the saucepan from the heat and let it sit covered for 5 minutes—this allows the quinoa to fluff up perfectly.
7. Fluff the cooked quinoa with a fork to separate the grains, then gently fold in the toasted almonds.
8. Serve immediately while warm.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’. Absolutely love how the quinoa turns out fluffy yet creamy, with the lime zest adding little bursts of citrus that cut through the rich coconut. For a fun twist, I sometimes serve it chilled as a salad base with grilled shrimp or fold in diced mango for extra sweetness—it’s versatile enough for any meal!
Quinoa and Avocado Stuffed Tomatoes
Diving into my kitchen on this chilly December evening, I realized I had a bunch of perfectly ripe tomatoes begging to be the star of dinner. This quinoa and avocado stuffed version is my go-to when I want something fresh, healthy, and surprisingly filling—plus, it always impresses guests without much fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large, firm beefsteak tomatoes
– A cup of uncooked quinoa
– A couple of ripe avocados
– A quarter cup of finely chopped red onion
– A big handful of fresh cilantro, chopped
– A generous squeeze of lime juice (about 2 tablespoons)
– A splash of olive oil (about 1 tablespoon)
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove any bitterness.
3. Cook the quinoa according to package directions: combine it with 2 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the grains are fluffy. (Tip: Let it sit covered off the heat for 5 minutes after cooking for perfect texture.)
4. While the quinoa cooks, slice the tops off 4 large beefsteak tomatoes and use a spoon to carefully scoop out the seeds and pulp, leaving a sturdy shell about 1/4-inch thick.
5. Place the hollowed tomatoes on a baking sheet lined with parchment paper.
6. In a medium bowl, mash 2 ripe avocados with a fork until mostly smooth but with some chunks.
7. Add the cooked quinoa, 1/4 cup of chopped red onion, a big handful of chopped cilantro, 2 tablespoons of lime juice, 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper to the bowl with the avocado.
8. Gently fold everything together until well combined. (Tip: Taste and adjust seasoning now—it’s easier than after stuffing!)
9. Spoon the quinoa-avocado mixture evenly into the hollowed tomatoes, packing it in lightly.
10. Bake the stuffed tomatoes in the preheated oven at 375°F for 20 minutes, until the tomato shells are tender but still hold their shape. (Tip: Check at 15 minutes—oven temps can vary, and you want them just softened.)
11. Remove from the oven and let cool for 5 minutes before serving.
Packed with creamy avocado and nutty quinoa, these tomatoes offer a delightful contrast of warm, soft filling and juicy, slightly firm shell. I love serving them over a bed of greens for a light meal or alongside grilled chicken for something heartier—they’re versatile enough for any occasion.
Pesto Quinoa with Sun-Dried Tomatoes
A few years back, I was desperately trying to find a healthy, one-pot dinner that didn’t taste like cardboard, and after a lot of trial and error (and a few sad, soggy messes), this pesto quinoa with sun-dried tomatoes was born. It’s become my go-to for busy weeknights when I want something flavorful and filling without a mountain of dishes to wash.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of uncooked quinoa
– 2 cups of vegetable broth
– A big handful of fresh basil leaves (about 1 packed cup)
– A generous 1/4 cup of grated Parmesan cheese
– 1/3 cup of pine nuts
– 1/3 cup of extra virgin olive oil, plus a little extra for the pan
– 2 cloves of garlic
– A good pinch of salt
– A couple of big handfuls of chopped sun-dried tomatoes (about 1/2 cup)
Instructions
1. Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer under cold water for about 1 minute to remove its natural bitter coating.
2. Heat a medium drizzle of olive oil in a large saucepan or Dutch oven over medium heat for 1 minute.
3. Add the rinsed quinoa to the hot pan and toast it, stirring constantly, for 3-4 minutes until it becomes fragrant and makes a light popping sound.
4. Pour in 2 cups of vegetable broth, bring it to a full boil, then immediately reduce the heat to the lowest possible setting.
5. Cover the pot tightly with a lid and let the quinoa simmer undisturbed for exactly 15 minutes. (Tip: Don’t peek! Keeping the lid on is crucial for fluffy quinoa).
6. While the quinoa cooks, make the pesto: add 1 packed cup of basil leaves, 1/3 cup of pine nuts, 2 cloves of garlic, 1/4 cup of Parmesan, a pinch of salt, and 1/3 cup of olive oil to a food processor.
7. Pulse the food processor for 30-45 seconds, stopping to scrape down the sides once, until a coarse, vibrant green paste forms. (Tip: For a brighter pesto, toast the pine nuts in a dry pan for 2-3 minutes until golden before blending).
8. After 15 minutes, remove the quinoa pot from the heat, keep it covered, and let it steam off the heat for 5 full minutes.
9. Fluff the cooked quinoa gently with a fork to separate the grains.
10. Fold the fresh pesto and 1/2 cup of chopped sun-dried tomatoes into the hot, fluffed quinoa until everything is evenly combined and coated. (Tip: If your sun-dried tomatoes are packed in oil, give them a quick chop and toss them right in—that oil adds great flavor).
11. Serve the dish immediately while warm.
Vibrant and satisfying, this dish has a fantastic texture where the fluffy, nutty quinoa clings to the rich, herby pesto, and the chewy sun-dried tomatoes offer little bursts of sweet-tart flavor. I love it as a main course with a simple side salad, or it makes a fantastic cold pasta salad alternative for summer picnics.
Quinoa Tabbouleh with Cucumber and Mint
O
n a sweltering summer afternoon last July, I found myself craving something light yet satisfying—something that wouldn’t weigh me down but still felt like a proper meal. That’s when I stumbled upon this quinoa tabbouleh, a refreshing twist on the classic that’s become my go-to for potlucks and quick weeknight dinners alike. It’s packed with crisp cucumber and bright mint, making it the perfect dish to beat the heat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup of quinoa (I like the tri-color kind for extra flair)
– 2 cups of water
– A couple of medium cucumbers, diced up small
– A big handful of fresh mint leaves, chopped
– A generous 1/4 cup of extra-virgin olive oil
– The juice from about 2 lemons (that’s roughly 1/4 cup)
– A couple of cloves of garlic, minced real fine
– A good pinch of salt and a few cracks of black pepper
Instructions
1. Rinse the quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove any bitterness—this little tip makes a huge difference in flavor!
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water, then bring it to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for exactly 15 minutes until all the water is absorbed and the quinoa is fluffy.
4. Remove the saucepan from the heat, fluff the quinoa with a fork, and spread it out on a baking sheet to cool completely to room temperature, which takes about 10 minutes—this prevents it from getting mushy when mixed.
5. While the quinoa cools, dice the cucumbers into small, even pieces and chop the mint leaves finely.
6. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
7. In a large mixing bowl, combine the cooled quinoa, diced cucumbers, and chopped mint.
8. Pour the dressing over the quinoa mixture and toss everything gently until evenly coated—be careful not to overmix to keep the cucumbers crisp.
9. Let the tabbouleh sit at room temperature for 5 minutes to allow the flavors to meld before serving.
Bursting with freshness, this quinoa tabbouleh has a delightful crunch from the cucumbers and a zesty kick from the lemon dressing. I love serving it alongside grilled chicken or stuffed into pita pockets for a quick lunch—it’s so versatile and always disappears fast at gatherings!
Cheesy Broccoli Quinoa Casserole
Kicking off the holiday cooking marathon, I always crave something cozy yet nourishing to balance out all the sweets—this cheesy broccoli quinoa casserole has become my go-to. It’s the kind of dish that fills the kitchen with a warm, savory aroma, and honestly, I love how it uses up leftover quinoa from last night’s dinner prep. Perfect for a busy weeknight or a festive side, it’s a crowd-pleaser that even my picky nephew devours.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup of uncooked quinoa, rinsed well (trust me, it makes a difference!)
– 2 cups of low-sodium chicken broth or veggie broth
– A couple of cups of fresh broccoli florets, chopped into bite-sized pieces
– 1 cup of shredded sharp cheddar cheese
– 1/2 cup of grated Parmesan cheese
– 1/2 cup of whole milk
– A splash of olive oil
– 1 small yellow onion, finely diced
– 2 cloves of garlic, minced
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a splash of olive oil.
2. In a medium saucepan, combine the rinsed quinoa and chicken broth, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed and quinoa is fluffy.
3. While the quinoa cooks, heat another splash of olive oil in a large skillet over medium heat, add the diced onion, and sauté for 5 minutes until softened and translucent.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it—this builds a flavorful base.
5. Stir in the chopped broccoli florets and cook for 3-4 minutes until they turn bright green and are slightly tender but still crisp.
6. In a large mixing bowl, combine the cooked quinoa, sautéed broccoli mixture, shredded cheddar cheese, grated Parmesan cheese, whole milk, a pinch of salt, and black pepper, mixing gently until everything is evenly coated.
7. Transfer the mixture to the prepared baking dish, spreading it out evenly, and top with an extra sprinkle of cheddar cheese for a golden crust.
8. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and the edges are lightly browned—check at 20 minutes to avoid overcooking.
9. Let the casserole cool for 5 minutes before serving to allow it to set nicely.
Zesty and comforting, this casserole emerges from the oven with a creamy interior and a crispy, cheesy top that’s irresistible. I love serving it straight from the dish with a side of roasted vegetables or crumbling some extra Parmesan on top for an extra savory kick—it reheats beautifully for leftovers too!
Quinoa and Sweet Potato Hash
O
n chilly mornings like this one, I crave something hearty yet wholesome to start the day, and my go-to is this quinoa and sweet potato hash—it’s packed with flavor, keeps me full for hours, and is surprisingly simple to whip up. I love how the sweet potatoes caramelize in the skillet, and the quinoa adds a lovely, nutty texture that makes it feel like a special treat. Honestly, it’s become my weekend staple because it’s so forgiving; even if I’m half-awake, it turns out delicious every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 cup of quinoa, rinsed well under cold water
– 1 medium yellow onion, finely chopped
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– A splash of vegetable broth or water, about ¼ cup
– A couple of large eggs (optional, for topping)
– Salt and black pepper, to season as you go
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the diced sweet potatoes to the skillet in a single layer—don’t overcrowd them, or they’ll steam instead of browning.
3. Cook the sweet potatoes for 10–12 minutes, stirring occasionally, until they’re tender and have golden-brown edges.
4. Push the sweet potatoes to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty space.
5. Add the chopped onion to the oil and sauté for 3–4 minutes, until it turns translucent and fragrant.
6. Stir in the minced garlic and cook for 1 minute more, just until it’s aromatic but not browned.
7. Mix the sweet potatoes back in with the onion and garlic, then add the rinsed quinoa to the skillet.
8. Pour in the splash of vegetable broth or water, scraping up any browned bits from the bottom of the skillet for extra flavor.
9. Reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes, until the quinoa is cooked through and has absorbed the liquid.
10. If using eggs, crack them into the skillet on top of the hash, cover again, and cook for 3–4 minutes for runny yolks or 5–6 minutes for firm ones.
11. Season the entire hash generously with salt and black pepper, then give it a final stir to combine everything evenly.
Just
like that, you’ve got a warm, satisfying hash with a perfect mix of creamy sweet potatoes and fluffy quinoa—it’s slightly sweet from the caramelization and savory from the garlic and onions. I love serving it straight from the skillet with a sprinkle of fresh herbs or a dollop of Greek yogurt for a tangy contrast; it’s also fantastic wrapped in a tortilla for a quick breakfast burrito on busy days.
Asian-Inspired Sesame Ginger Quinoa
This time of year always has me craving something fresh yet comforting, and my latest kitchen experiment—a vibrant Asian-inspired quinoa bowl—hit the spot perfectly. I whipped it up last night after a long day, and the combination of nutty quinoa with that zesty sesame-ginger dressing made me wish I’d doubled the batch!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of quinoa (I always rinse mine in a fine-mesh strainer to remove any bitterness)
– 2 cups of water
– A couple of tablespoons of toasted sesame oil
– A big knob of fresh ginger, grated (about 1 tablespoon)
– 2 cloves of garlic, minced
– A generous splash of low-sodium soy sauce (around 3 tablespoons)
– A tablespoon of rice vinegar
– A teaspoon of honey
– A handful of chopped green onions
– A sprinkle of sesame seeds for garnish
Instructions
1. Rinse 1 cup of quinoa thoroughly under cold water in a fine-mesh strainer for about 30 seconds to remove the saponins, which can taste bitter—this is my go-to tip for fluffier quinoa!
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water, then bring it to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes exactly until all the water is absorbed and the quinoa is tender.
4. While the quinoa cooks, heat 2 tablespoons of toasted sesame oil in a small skillet over medium heat for 1 minute until it shimmers lightly.
5. Add 1 tablespoon of grated ginger and 2 minced garlic cloves to the skillet, sautéing for 2-3 minutes until fragrant and golden—be careful not to burn the garlic, as it can turn bitter quickly.
6. Remove the skillet from heat and stir in 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of honey, whisking until well combined to create the dressing.
7. When the quinoa is done, fluff it with a fork and transfer it to a large mixing bowl.
8. Pour the warm sesame-ginger dressing over the quinoa and toss everything together until evenly coated—I like to do this while the quinoa is still hot so it absorbs the flavors better.
9. Fold in a handful of chopped green onions for a fresh crunch.
10. Serve the quinoa immediately, garnished with a sprinkle of sesame seeds for extra texture.
But what I love most is how the quinoa soaks up that savory dressing, resulting in a dish that’s fluffy yet packed with umami depth. Try it topped with a fried egg or alongside grilled chicken for a heartier meal—it’s versatile enough to shine on its own or as a base for endless creations!
Quinoa Caprese Salad with Balsamic Glaze
A few summers ago, I was desperately trying to make a potluck salad that could survive the heat and still feel special—enter this quinoa caprese creation, which has been a staple in my kitchen ever since. It’s the perfect blend of hearty and fresh, and that balsamic glaze? It’s the magic touch that makes everyone ask for the recipe. I love how it comes together quickly, letting me enjoy the party instead of being stuck in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of quinoa
– 2 cups of water
– A big pinch of salt
– A couple of cups of cherry tomatoes, halved
– A good handful of fresh mozzarella balls (the small ones)
– A big bunch of fresh basil leaves
– A generous drizzle of extra virgin olive oil
– A splash of balsamic vinegar
– A tablespoon of honey
Instructions
1. Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer under cold running water for about 30 seconds to remove its natural bitterness.
2. In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and a big pinch of salt.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15 minutes.
4. After 15 minutes, remove the saucepan from the heat, keep it covered, and let the quinoa steam for 5 more minutes—this ensures it’s fluffy and not soggy.
5. While the quinoa cooks, halve 2 cups of cherry tomatoes and tear a big bunch of fresh basil leaves into pieces.
6. In a small saucepan over medium heat, combine a splash of balsamic vinegar and 1 tablespoon of honey.
7. Bring the vinegar and honey mixture to a simmer, stirring constantly, and let it cook for 3-5 minutes until it thickens slightly into a glaze; watch it closely to prevent burning.
8. Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl to cool for a few minutes.
9. Add the halved cherry tomatoes, a good handful of fresh mozzarella balls, and the torn basil leaves to the bowl with the quinoa.
10. Drizzle everything with a generous amount of extra virgin olive oil and the prepared balsamic glaze, then toss gently to combine all the ingredients evenly.
I adore how the fluffy quinoa soaks up the glaze while the tomatoes burst with juiciness and the mozzarella adds creamy pockets of delight. For a fun twist, try serving it in individual mason jars for a picnic—it layers beautifully and stays fresh for hours!
Cilantro Lime Quinoa with Black Beans
Whew, after a long day of holiday shopping, I needed something quick, healthy, and packed with flavor to recharge. This cilantro lime quinoa with black beans is my go-to—it’s bright, satisfying, and comes together in the time it takes to wrap a few presents. I love how the fresh cilantro and zesty lime cut through the heartiness of the beans and quinoa, making it feel light yet filling.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of quinoa, rinsed well under cold water (trust me, this removes the bitterness!)
– A 15-ounce can of black beans, drained and rinsed
– 2 cups of water or vegetable broth
– The juice and zest from 2 limes
– A big handful of fresh cilantro, roughly chopped (stems and all for extra flavor)
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– 1 small red onion, finely diced
– A pinch of salt and black pepper
Instructions
1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat for about 1 minute, until it shimmers slightly.
2. Add the diced red onion and minced garlic to the pan, and sauté for 4-5 minutes, stirring frequently, until the onion is soft and translucent.
3. Tip: Don’t let the garlic brown too much, or it can turn bitter—keep the heat steady.
4. Pour in the rinsed quinoa and stir to coat it with the oil and aromatics for 1 minute, toasting it lightly.
5. Add the 2 cups of water or broth and a pinch of salt, then bring to a boil over high heat.
6. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes, until the quinoa has absorbed all the liquid and is fluffy.
7. Tip: Resist the urge to peek while it simmers—keeping the lid on ensures even cooking.
8. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam finish.
9. Fluff the quinoa gently with a fork, then stir in the drained black beans, lime juice, lime zest, chopped cilantro, remaining 1 tablespoon of olive oil, and black pepper.
10. Tip: Mix everything while the quinoa is still warm so the flavors meld beautifully.
11. Taste and adjust seasoning with more salt or pepper if needed, but the lime and cilantro usually make it pop.
Perfect for a busy weeknight, this dish has a fluffy texture from the quinoa and a creamy bite from the beans, all brightened by that tangy lime kick. I love serving it warm in bowls topped with avocado slices or scooping it into lettuce cups for a fresh twist—it’s versatile enough to be a main or a hearty side.
Quinoa and Kale Stuffed Bell Peppers
Just last week, I was staring at a bag of quinoa and some wilting kale in my fridge, wondering how to turn them into something special for a cozy winter dinner—and that’s how these stuffed bell peppers came to life! They’re hearty, healthy, and perfect for using up those lingering veggies, plus they make the house smell amazing while baking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 large bell peppers (any color you like)
– 1 cup of quinoa
– 2 cups of vegetable broth
– A couple of big handfuls of kale, stems removed and chopped
– 1 small onion, diced
– 2 cloves of garlic, minced
– A splash of olive oil
– 1 can (15 oz) of black beans, rinsed and drained
– 1 cup of shredded cheddar cheese
– Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
2. Cut the tops off the bell peppers, remove the seeds and membranes, and place them upright in the baking dish.
3. In a medium saucepan, bring the vegetable broth to a boil over high heat, then stir in the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat to fluff up perfectly.
4. While the quinoa cooks, heat a splash of olive oil in a large skillet over medium heat, add the diced onion, and sauté for 5 minutes until softened.
5. Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
6. Stir in the chopped kale and cook for 3-4 minutes until wilted, then remove from heat. Tip: Massaging the kale with a bit of oil before cooking can help soften it faster.
7. In a large bowl, combine the cooked quinoa, kale mixture, black beans, and half of the shredded cheddar cheese, mixing well and seasoning with salt and pepper.
8. Spoon the filling evenly into the bell peppers, packing it down lightly, and top with the remaining cheddar cheese.
9. Bake in the preheated oven for 25-30 minutes until the peppers are tender and the cheese is golden and bubbly. Tip: Check at 20 minutes—if the tops are browning too quickly, cover loosely with foil.
10. Remove from the oven and let cool for 5 minutes before serving.
During dinner, my family loved how the peppers stayed firm yet tender, with a smoky sweetness from the roasting that paired perfectly with the nutty quinoa and creamy cheese. Try serving them with a dollop of Greek yogurt or a side salad for a complete meal—they reheat beautifully for leftovers too!
Greek Yogurt Quinoa with Honey and Berries
On chilly mornings when I’m craving something cozy yet energizing, I always turn to this simple Greek yogurt quinoa bowl. It’s become my go-to breakfast hack after discovering how perfectly creamy Greek yogurt pairs with nutty quinoa—plus, it’s endlessly customizable with whatever berries I have on hand. Honestly, I love making a big batch on Sundays so I can grab-and-go all week long.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
- 1 cup of uncooked quinoa (I prefer the tri-color kind for extra visual appeal)
- 2 cups of water
- A pinch of salt
- 2 cups of plain Greek yogurt (full-fat gives the creamiest texture)
- 2 tablespoons of honey, plus extra for drizzling
- 1 cup of mixed fresh berries (like strawberries, blueberries, and raspberries)
- A handful of sliced almonds for crunch
Instructions
- Rinse 1 cup of quinoa thoroughly under cold water in a fine-mesh strainer for about 30 seconds to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and a pinch of salt.
- Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
- Simmer the quinoa for 15 minutes, without lifting the lid, until all the water is absorbed and the quinoa is fluffy. Tip: Letting it steam undisturbed prevents it from getting mushy.
- Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to finish steaming.
- Fluff the quinoa gently with a fork to separate the grains, then transfer it to a large mixing bowl to cool completely to room temperature, about 10 minutes.
- Once cooled, stir in 2 cups of Greek yogurt and 2 tablespoons of honey until everything is well combined. Tip: Cooling the quinoa first keeps the yogurt from curdling.
- Wash and dry 1 cup of mixed berries, then slice any larger ones like strawberries into bite-sized pieces.
- Divide the quinoa-yogurt mixture evenly among 4 serving bowls.
- Top each bowl with the fresh berries and a sprinkle of sliced almonds. Tip: Add the berries just before serving to keep them fresh and vibrant.
- Drizzle each serving with an extra teaspoon of honey for a touch of sweetness.
Digging into this bowl, you’ll love the contrast between the creamy quinoa and the juicy pop of berries, with the almonds adding a satisfying crunch. It’s wonderfully versatile—try swapping in maple syrup or topping it with a dash of cinnamon for a cozy twist. I often pack it in a jar for a portable breakfast that feels indulgent yet keeps me full until lunch.
Quinoa Fried Rice with Mixed Vegetables
Venturing into my kitchen after a long day, I often crave something hearty yet healthy—that’s where this quinoa fried rice comes in. It’s my go-to for using up leftover veggies, and it always feels like a cozy hug in a bowl. Honestly, I love how it tricks my brain into thinking I’m indulging while packing in nutrients!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of cooked quinoa (I usually make a big batch the night before)
– A couple of tablespoons of vegetable oil
– 2 cloves of garlic, minced
– A small onion, chopped
– A cup of mixed veggies (I toss in whatever’s in my fridge—think carrots, peas, and bell peppers)
– 2 eggs, lightly beaten
– A splash of soy sauce (about 2 tablespoons)
– A teaspoon of sesame oil for that nutty finish
– Salt and pepper to season (I’m generous with the pepper!)
Instructions
1. Heat a large skillet or wok over medium-high heat and add the vegetable oil until it shimmers, about 1 minute.
2. Toss in the minced garlic and chopped onion, stirring constantly until fragrant and slightly softened, roughly 2-3 minutes—be careful not to burn the garlic!
3. Add the mixed vegetables to the skillet and cook for 5-7 minutes, stirring occasionally, until they’re tender-crisp and bright in color.
4. Push the veggies to one side of the skillet and pour the beaten eggs into the empty space, scrambling them for 1-2 minutes until fully set but still soft.
5. Mix the scrambled eggs with the vegetables, then stir in the cooked quinoa, breaking up any clumps with a spatula.
6. Drizzle the soy sauce and sesame oil over the quinoa mixture, tossing everything together for 3-4 minutes until heated through and well-coated.
7. Season with salt and pepper, giving it a final stir for 30 seconds to blend the flavors evenly.
Deliciously fluffy with a slight chew from the quinoa, this dish bursts with savory notes from the soy sauce and a hint of nuttiness. I love topping it with a fried egg or sprinkling green onions for extra crunch—it’s perfect for meal prep or a quick weeknight dinner!
Garlic Butter Mushroom Quinoa
You know those cozy winter evenings when you want something hearty but not heavy? Yesterday, as the snow started dusting my window, I realized my usual pasta routine needed a break—enter this garlic butter mushroom quinoa, my new go-to for when comfort food meets healthy-ish cravings. It’s the kind of dish that fills your kitchen with an irresistible aroma and your belly with warmth, perfect for a quiet night in or a simple dinner with friends.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of quinoa, rinsed well (trust me, it makes a difference!)
– 2 cups of vegetable broth (or water if you’re in a pinch)
– 8 ounces of cremini mushrooms, sliced into thick pieces
– 4 cloves of garlic, minced (I always add an extra one because, why not?)
– 3 tablespoons of unsalted butter
– A splash of olive oil, about 1 tablespoon
– A couple of sprigs of fresh thyme, leaves stripped
– Salt and black pepper, to your liking
– A handful of fresh parsley, chopped for garnish
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove any bitterness, then set it aside to drain.
2. In a medium saucepan, bring 2 cups of vegetable broth to a boil over high heat—this will be your cooking liquid for the quinoa.
3. Add the rinsed quinoa to the boiling broth, reduce the heat to low, cover the pan, and let it simmer for 15 minutes until all the liquid is absorbed and the grains are fluffy.
4. While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add 8 ounces of sliced cremini mushrooms to the skillet in a single layer and cook without stirring for 4-5 minutes until they develop a golden-brown crust on one side.
6. Flip the mushrooms and cook for another 3-4 minutes until tender and browned all over, then transfer them to a plate and set aside.
7. In the same skillet, melt 3 tablespoons of unsalted butter over medium heat, being careful not to let it burn—this should take about 1 minute.
8. Add 4 cloves of minced garlic to the melted butter and sauté for 1-2 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
9. Stir in the leaves from a couple of sprigs of fresh thyme and cook for 30 seconds to release their aroma.
10. Return the cooked mushrooms to the skillet, tossing them with the garlic butter mixture for 1 minute to coat evenly and warm through.
11. Season the mushroom mixture with salt and black pepper to your liking, starting with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, adjusting as needed.
12. Fluff the cooked quinoa with a fork and gently fold it into the skillet with the mushroom mixture until well combined, about 1 minute.
13. Remove the skillet from the heat and garnish with a handful of chopped fresh parsley for a pop of color and freshness.
14. Let the dish sit for 2-3 minutes off the heat to allow the flavors to meld together before serving.
Looking at this finished dish, I love how the quinoa soaks up all that garlicky butter, creating a creamy yet light texture that pairs perfectly with the meaty mushrooms. Last night, I served it alongside a simple green salad for a complete meal, but it’s also fantastic stuffed into bell peppers or topped with a fried egg for breakfast—the possibilities are endless!
Quinoa and Chickpea Power Bowl
Keeping up with holiday prep can leave you drained, so I’ve been leaning on this quinoa and chickpea power bowl to fuel those long gift-wrapping sessions—it’s my go-to for a quick, nourishing meal that actually satisfies. Honestly, I love how versatile it is; I’ll toss in whatever veggies I have on hand, making it a lifesaver during busy weeks like this one.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of quinoa
– 2 cups of water
– 1 can (15 oz) of chickpeas, drained and rinsed
– 2 tablespoons of olive oil
– A couple of garlic cloves, minced
– A splash of lemon juice (about 1 tablespoon)
– A pinch of salt
– A handful of fresh parsley, chopped
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring it to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes until all the water is absorbed and the quinoa is fluffy.
4. While the quinoa cooks, heat 2 tablespoons of olive oil in a skillet over medium heat.
5. Add the minced garlic cloves to the skillet and sauté for 1 minute until fragrant, being careful not to burn them.
6. Stir in the drained and rinsed chickpeas, cooking for 5 minutes until they’re lightly golden and warmed through.
7. Remove the skillet from the heat and mix in a splash of lemon juice and a pinch of salt.
8. Fluff the cooked quinoa with a fork and combine it with the chickpea mixture in a large bowl.
9. Fold in the chopped fresh parsley until everything is evenly distributed.
10. Serve the bowl immediately while warm. A vibrant, hearty texture comes from the fluffy quinoa and crispy chickpeas, with a zesty lemon kick that brightens each bite. For a creative twist, top it with avocado slices or a drizzle of tahini to add creaminess—it’s perfect for meal prepping ahead of those hectic holiday days.
Southwest Quinoa with Corn and Avocado
Unwrapping leftovers in my fridge last night, I spotted a lonely avocado and some leftover quinoa—the perfect inspiration for this vibrant, protein-packed bowl that’s become my go-to for busy weeknights. It’s fresh, filling, and comes together in about the time it takes to watch your favorite sitcom rerun.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of quinoa, rinsed well (trust me, this removes the bitter coating)
– 2 cups of water or veggie broth for extra flavor
– A glug of olive oil, about 1 tablespoon
– 1 can of black beans, drained and rinsed
– 1 cup of corn kernels (frozen works great, no need to thaw)
– 1 ripe avocado, diced
– A big handful of cherry tomatoes, halved
– A small red onion, finely chopped
– A generous squeeze of lime juice from 1 lime
– A couple of tablespoons of chopped fresh cilantro
– Salt and pepper to season as you go
Instructions
1. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or broth. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for exactly 15 minutes—set a timer so you don’t peek and lose steam!
3. While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
4. Add the chopped red onion to the skillet and sauté for about 3–4 minutes, until it turns translucent and soft.
5. Toss in the corn kernels and black beans, stirring occasionally, and cook for another 5 minutes until everything is heated through. Tip: If using frozen corn, it’ll thaw quickly in the pan.
6. Fluff the cooked quinoa with a fork to separate the grains, then transfer it to a large mixing bowl.
7. Add the skillet mixture (onions, corn, and beans) to the quinoa in the bowl.
8. Gently fold in the diced avocado, halved cherry tomatoes, and chopped cilantro. Tip: Add the avocado last to keep it from getting mushy.
9. Squeeze the juice of one lime over the top and season with salt and pepper, mixing everything gently until well combined. Tip: Taste as you season—I usually start with ½ teaspoon of salt and adjust from there.
10. Let the mixture sit for 5 minutes to allow the flavors to meld before serving.
Mouthwatering and hearty, this dish boasts a delightful mix of creamy avocado, tender quinoa, and pops of sweet corn. I love scooping it into lettuce wraps for a low-carb twist or piling it high in a bowl with a dollop of Greek yogurt for extra creaminess.
Quinoa and Spinach Stuffed Portobello Mushrooms
You know those evenings when you want something fancy-feeling but don’t have the energy for a big production? Yeah, me too—that’s exactly how these stuffed mushrooms came to be. I was rummaging through the fridge, found a couple of lonely portobellos, and decided to turn them into a proper meal with some quinoa and spinach I had on hand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 big portobello mushroom caps (stems removed and saved)
– A cup of cooked quinoa (I like to make a big batch on Sundays)
– A couple of big handfuls of fresh spinach, roughly chopped
– Half a red onion, finely diced
– 2 cloves of garlic, minced
– A splash of olive oil (about 2 tablespoons)
– A quarter cup of grated Parmesan cheese
– A teaspoon of dried thyme
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Use a spoon to gently scrape out the gills from the mushroom caps—this helps prevent sogginess, a little trick I learned from my mom.
3. Finely chop the reserved mushroom stems.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the diced red onion and cook for about 3 minutes, until it starts to soften.
6. Stir in the chopped mushroom stems and minced garlic, cooking for another 2 minutes until fragrant.
7. Add the chopped spinach and cook for just 1 minute, until it wilts—don’t overcook it, or it’ll get mushy.
8. Remove the skillet from the heat and mix in the cooked quinoa, Parmesan cheese, dried thyme, and a good pinch of salt and pepper.
9. Spoon the quinoa mixture evenly into the mushroom caps, packing it down lightly.
10. Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, until the tops are golden and the mushrooms are tender.
11. Let them cool for 5 minutes before serving—they’re piping hot straight out of the oven!
Here’s what makes these so special: the mushrooms get juicy and meaty, while the filling stays fluffy with a nice bite from the quinoa. I love serving them over a simple arugula salad for a complete meal, or you could even crumble a little feta on top for extra tang.
Summary
Yum! This roundup proves quinoa is a versatile, delicious side dish star. We hope these 20 flavorful recipes inspire your next meal. Try one, leave a comment with your favorite, and share your kitchen creations by pinning this article on Pinterest. Happy cooking!
