<link rel="stylesheet" href="../../../css/skel.css" /> <link rel="stylesheet" href="../../../css/style.css" /> <link rel="stylesheet" href="../../../css/style-desktop.css" />

Quinoa Recipes

High in protein and fiber, quinoa [KEEN-wah] is not only versatile, it also tastes wonderful and has a nice crunch. Find delicious recipes for cooking with this ...

These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.

Garlic Quinoa Recipe
196.3 cal
Quinoa is a very high protein grain which originated in the Andes mountains of Bolivia and Peru as a staple food of the Incas. Its gluten-free and rich in L-lysine

Lemon Herb Quinoa Recipe
‎137.1 cal
I tried it out recently (am on a quinoa kick these days) and its very good. A good alternative to tabbouli or couscous as a cool summer grain salad.

‎156.4 cal
This is the basic recipe for cooking quinoa. You can use it in place of rice, or you can use it as the basis of a salad or tabouleh. Quinoa is a light and wholesome ...

Tomato, Cucumber, and Quinoa Salad

1/2 cup quinoa
3 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
kosher salt and black pepper
1/2 pound tomatoes, cut up
1/2 cucumber, sliced
4 cups baby arugula (about 3 ounces)

Cook the quinoa according to the package directions; let cool.
In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the quinoa, tomatoes, cucumber, and arugula and toss to combine; season with ¼ teaspoon each salt and pepper.

Quinoa  is the healthy wonder grain we can't get enough of-- we even eat it for breakfast! Learn how to cook quinoa with   complete with nutrition ...

Quinoa Recipe - Tabbouleh

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
Do Ahead: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.