creative quinoa recipes?
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makinemjellis
Posts: 91 Member
in Recipes
I accidentally made WAY too much quinoa for my lunches this week. Looking for some creative recipes to use it in as I don't eat enough rice to just sub it in for that. Any suggestions are welcome 
it's yellow quinoa, if that matters.
it's yellow quinoa, if that matters.
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Replies
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Probably add to burgers, meatballs or make spinach quinoa patties; add to casseroles, soups and salads.2
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It makes a killer couscous. Simply make a couscous dressing and sub.
How about freezing in ziplock lunch bags? Then you can bring it out later. If you eat nothing but quinoa for two weeks you might end up hating it.3 -
Freezing it works great.3
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This is one of my all time favorite plant based recipes. My wife and I worked hard in 2017 to be more plant-based and I do the cooking. She is a typical "meat and potatoes" girl that likes her starch, meat and vegetable for dinner so I knew transitioning to more plant based eating was going to be tough.
This recipe she and I both absolutely loved.
https://www.ambitiouskitchen.com/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/
I replace the Vinegar with Rice Vinegar and I add just a bit of fish sauce and lots more lime juice, but it's amazing. I mean, really good.
This is another staple at our house now. I add walnuts to it and buy the beets at Costco (they have this one brand that is pickled that is amazing). So simple but really great.
https://www.allrecipes.com/recipe/220467/quinoa-beet-and-arugula-salad/3 -
Another vote for freezing! It's easy to cook too much quinoa. It's so tiny to begin with but grows and grows! LOL
I often cook too much "on purpose" and then put in serving sized containers for freezing.
One of my favorite ways to use quinoa is in a burrito style bowl. Mix with rinsed black beans, then add a bunch of veggies (peppers, spinach, arugula, zucchini), a little sauce or dressing, sometimes top with protein like chicken and/or fruit like mango or pineapple. Yum! I'll mix up the quinoa and beans and just keep in the fridge for several days, then make the bowl with fresh ingredients on top.4 -
Quinoa makes a great greek salad: olives, grape tomatoes, spinach, red onions, some feta if you eat cheese and have the calories available and a lemon garlic vinaigrette.1
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I make a dressing, equal parts EVOO and lime juice with a little bit of cumin. whisk well then add to the quinoa. Chopped cilantro also, red onion and corn if you have it.2
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this recipe is fantastic! you don't need to add the paste before cooking. https://www.allrecipes.com/recipe/213211/turkey-and-quinoa-meatloaf/
I made this and I recommended it to one of my GI doctors I work with and he loved it too!4 -
Quinoa with cut avocado and tomato with some lime juice. Or carmelized butternut squash with glazed pecans and craisins (one of my best Thanksgiving recipes).2
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jennyma143 wrote: »this recipe is fantastic! you don't need to add the paste before cooking. https://www.allrecipes.com/recipe/213211/turkey-and-quinoa-meatloaf/
I made this and I recommended it to one of my GI doctors I work with and he loved it too!
That looks really good. We don't do much meat any more, but I do add quinoa to plant-based stuffed pepper recipe I do where I make the "meat" out of toasted walnuts, tomato paste and dates that I chop in a food processor. Add in corn and quinoa to parboiled peppers and top it with a homemade tomato soup and cashew sour cream to finish it. A bit complicated for this thread but the quinoa does add a nice "meatiness" to things like you mentioned.0 -
Thank you guys so much!0
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Its a great salad addition or general side dish. Here is my favorite creative recipe.
https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/0 -
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MikePfirrman wrote: »This is one of my all time favorite plant based recipes. My wife and I worked hard in 2017 to be more plant-based and I do the cooking. She is a typical "meat and potatoes" girl that likes her starch, meat and vegetable for dinner so I knew transitioning to more plant based eating was going to be tough.
This recipe she and I both absolutely loved.
https://www.ambitiouskitchen.com/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/
I replace the Vinegar with Rice Vinegar and I add just a bit of fish sauce and lots more lime juice, but it's amazing. I mean, really good.
Mike,
That looks really good. A couple of questions though ... how many servings does this recipe make? Enough for 2 for two meals, etc? I know the recipe says "6 servings with each serving being 1/6th of the recipe" but that doesn't really tell me how much. And does it freeze well?0 -
ClaudiaDawn2 wrote: »MikePfirrman wrote: »This is one of my all time favorite plant based recipes. My wife and I worked hard in 2017 to be more plant-based and I do the cooking. She is a typical "meat and potatoes" girl that likes her starch, meat and vegetable for dinner so I knew transitioning to more plant based eating was going to be tough.
This recipe she and I both absolutely loved.
https://www.ambitiouskitchen.com/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/
I replace the Vinegar with Rice Vinegar and I add just a bit of fish sauce and lots more lime juice, but it's amazing. I mean, really good.
Mike,
That looks really good. A couple of questions though ... how many servings does this recipe make? Enough for 2 for two meals, etc? I know the recipe says "6 servings with each serving being 1/6th of the recipe" but that doesn't really tell me how much. And does it freeze well?
It makes a lot. I would say more like 6 large servings. I haven't tried to freeze to know, but I would say, for us at least, we like to hold off on putting the dressing on all of it because it seems to taste better freshly tossed with the dressing. Something about the quinoa getting a bit soggy the next day. I don't mind it but my wife doesn't like it leftover as well. I would say if you're going to try to freeze, let's say half, just don't put the dressing over that half. Not sure how long the dressing would keep though. Personally, I've never frozen quinoa but others on here have said they have with good success.1 -
mutantspicy wrote: »
Oh indeed. That looks amazing.0 -
MikePfirrman wrote: »ClaudiaDawn2 wrote: »MikePfirrman wrote: »This is one of my all time favorite plant based recipes. My wife and I worked hard in 2017 to be more plant-based and I do the cooking. She is a typical "meat and potatoes" girl that likes her starch, meat and vegetable for dinner so I knew transitioning to more plant based eating was going to be tough.
This recipe she and I both absolutely loved.
https://www.ambitiouskitchen.com/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/
I replace the Vinegar with Rice Vinegar and I add just a bit of fish sauce and lots more lime juice, but it's amazing. I mean, really good.
Mike,
That looks really good. A couple of questions though ... how many servings does this recipe make? Enough for 2 for two meals, etc? I know the recipe says "6 servings with each serving being 1/6th of the recipe" but that doesn't really tell me how much. And does it freeze well?
It makes a lot. I would say more like 6 large servings. I haven't tried to freeze to know, but I would say, for us at least, we like to hold off on putting the dressing on all of it because it seems to taste better freshly tossed with the dressing. Something about the quinoa getting a bit soggy the next day. I don't mind it but my wife doesn't like it leftover as well. I would say if you're going to try to freeze, let's say half, just don't put the dressing over that half. Not sure how long the dressing would keep though. Personally, I've never frozen quinoa but others on here have said they have with good success.
Good to know. Thanks.0 -
This is my favorite. I sub quinoa for the brown rice.
http://www.bumblebee.com/recipes/mediterranean-stuffed-peppers/
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I made a modified version of these Black Bean Quinoa Tacos this week with some leftover quinoa I had. Instead of the broth and spices listed, I used a packet of pre-made taco sauce, which worked well. Instead of making tacos, I ate the filling from a bowl with greek yogurt and avocado slices--very satisfying!1
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