Healthy Quinoa Recipes

Ingredients:

4 cups chopped kale
1 ½ cups shredded cooked chicken
1 cup cooked quinoa
¼ cup sliced jarred roasted red peppers
¼ cup Greek salad dressing (see Tip)
1 ounce Crumbled feta cheese

Directions:

Place kale, chicken, quinoa and roasted peppers in a large bowl. Add dressing and toss to coat. Top with feta, if desired.

Article from: https://www.eatingwell.com/recipe/262450/greek-kale-salad-with-quinoa-chicken/

Ingredients:

½ cup extra-virgin olive oil
6 tablespoons red-wine vinegar
3 tablespoons chopped fresh oregano
1 ½ teaspoons honey
1 ½ teaspoons Dijon mustard
¼ teaspoon crushed red pepper
3 cups cooked quinoa, cooled (see Associated Recipes)
2 cups thinly sliced English cucumber
1 ½ cups thinly sliced red onion
1 cup halved grape tomatoes
½ cup halved pitted Kalamata olives
1 (15 ounce) can no-salt-added chickpeas, rinsed
1 cup crumbled feta, divided
3 cups baby spinach (about 3 ounces)

Directions:

Whisk oil, vinegar, oregano, honey, Dijon and crushed red pepper in a large bowl. Add quinoa, cucumber, onion, tomatoes, olives, chickpeas and 1/2 cup feta. Toss gently to combine. Cover and refrigerate for 30 minutes.

Add spinach, and gently toss to combine. Sprinkle with the remaining 1/2 cup feta and serve immediately.

Article from: https://www.eatingwell.com/recipe/278401/mediterranean-quinoa-salad/

Ingredients:

1 (8 ounce) boneless, skinless chicken breast, trimmed
4 tablespoons extra-virgin olive oil, divided
⅛ teaspoon salt plus 1/4 teaspoon, divided
2 small lemons, thinly sliced and seeded
1 cup low-sodium chicken broth
½ cup quinoa
8 ounces broccoli with stems (about 1 medium head)
¼ cup red-wine vinegar
1 tablespoon Dijon mustard
2 cups arugula
¾ cup chopped walnuts, toasted
½ cup dried cranberries
½ cup chopped fresh mint

Directions:

Preheat oven to 425 degrees F.

Place chicken on one side of a rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast for 10 minutes. Place lemon slices on the other side of the baking sheet. Roast, turning once, until an instant-read thermometer inserted into the thickest part of the chicken reaches 160 degrees F and the lemons are browned, 7 to 9 minutes more.

Meanwhile, bring broth and quinoa to a boil in a small saucepan. Reduce heat to maintain a simmer, cover and cook until the liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Cut broccoli florets from the stems. Trim, peel and thinly slice the stems and chop the florets into bite-size pieces.

Chop half of the lemon slices. Combine in a large bowl with vinegar, mustard and the remaining 3 tablespoons oil and 1/4 teaspoon salt.

Shred the chicken. Add the chicken, the remaining lemon slices, the broccoli, the quinoa, arugula, walnuts, cranberries and mint to the dressing; toss to combine.

Article from: https://www.eatingwell.com/recipe/268704/quinoa-chicken-broccoli-salad-with-roasted-lemon-dressing/

Ingredients:

1 medium sweet potato, peeled and cut into 1/2-inch-thick wedges
½ red onion, cut into 1/4-inch-thick wedges
2 tablespoons extra-virgin olive oil, divided
½ teaspoon garlic powder
¼ teaspoon salt, divided
8 ounces chicken tenders
2 tablespoons whole-grain mustard, divided
1 tablespoon finely chopped shallot
1 tablespoon pure maple syrup
1 tablespoon cider vinegar
4 cups baby greens, such as spinach, kale and/or arugula, washed and dried
½ cup cooked red quinoa, cooled
1 tablespoon unsalted sunflower seeds, toasted

Directions:

Preheat oven to 425 degrees F. Toss sweet potato and onion with 1 tablespoon oil, garlic powder and 1/8 teaspoon salt in a medium bowl. Spread on a large rimmed baking sheet and roast for 15 minutes.

Meanwhile, add chicken and 1 tablespoon mustard to the bowl; toss to coat. When the vegetables have roasted for 15 minutes, remove from the oven and stir. Add the chicken to the pan. Return to the oven and continue roasting until the vegetables are beginning to brown and the chicken is cooked through, about 10 minutes more. Remove from the oven and let cool.

Meanwhile, whisk shallot, maple syrup, vinegar and the remaining 1 tablespoon oil, 1 tablespoon mustard and 1/8 teaspoon salt in the large bowl.

When the chicken has cooled, shred it and place in the bowl with the dressing. Add baby greens, quinoa and the roasted vegetables. Toss with the dressing and sprinkle with sunflower seeds.

Article from: https://www.eatingwell.com/recipe/262573/quinoa-power-salad/

Ingredients:

2 tablespoons hummus, original or roasted red pepper flavor
1 tablespoon lemon juice
1 tablespoon chopped roasted red pepper
2 cups mixed salad greens
½ cup cooked quinoa
½ cup chickpeas, rinsed
1 tablespoon unsalted sunflower seeds
1 tablespoon chopped fresh parsley
Pinch of salt
Pinch of ground pepper

Directions:

Stir hummus, lemon juice and red peppers in a small dish. Thin with water to desired consistency for dressing.

Arrange greens, quinoa and chickpeas in a large bowl. Top with sunflower seeds, parsley, salt and pepper. Serve with the dressing.

Article from: https://www.eatingwell.com/recipe/259996/quinoa-chickpea-salad-with-roasted-red-pepper-hummus-dressing/

Ingredients:

3 cloves garlic, minced
1 teaspoon salt, divided
5 tablespoons extra-virgin olive oil
3 teaspoons fennel seeds, crushed, divided
½ teaspoon ground pepper, divided
10 ounces mushrooms, quartered
4 medium carrots, sliced 1/2 inch thick
1 medium onion, cut into 3/4-inch wedges
1 ½ cups water
1 cup quinoa
1 pound chicken tenders, halved crosswise
3 tablespoons sherry vinegar or red-wine vinegar
8 cups torn escarole or curly endive

Directions:

Preheat oven to 475 degrees F.

Mash garlic and 3/4 teaspoon salt into a paste with the side of a chef's knife or a fork. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and 1/4 teaspoon pepper.

Combine mushrooms, carrots and onion in a medium bowl. Drizzle with 2 tablespoons of the oil mixture and toss well to coat. Spread the vegetables on a large rimmed baking sheet. Roast for 10 minutes.

Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.

Combine chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon fennel seeds and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat.

Stir the vegetables and nestle the chicken among them. Continue roasting until an instant-read thermometer inserted into the thickest part of a chicken tender registers 165 degrees F, 8 to 10 minutes more.

Whisk vinegar into the remaining oil mixture. Add escarole (or endive) and the quinoa and toss with the dressing. Serve the salad topped with the roasted vegetables and chicken.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Article from: https://www.eatingwell.com/recipe/251244/roasted-chicken-vegetable-quinoa-salad/

Ingredients:

⅓ cup prepared pesto
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 pound peeled and deveined large shrimp (16-20 count), patted dry
4 cups arugula
2 cups cooked quinoa
1 cup halved cherry tomatoes
1 avocado, diced

Directions:

Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.

Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.

Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Article from : https://www.eatingwell.com/recipe/274095/charred-shrimp-pesto-buddha-bowls/

Ingredients:

4 skinless chicken breasts, cut into bite-sized pieces
1 tbsp Cajun seasoning
100g quinoa
600ml hot chicken stock
100g dried apricots, sliced
½ x 250g pouch ready-to-use Puy lentils
1 tbsp olive oil
2 red onions, cut into thin wedges
1 bunch spring onions, chopped
small bunch coriander, chopped

Preparation:

Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.

Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.

While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.

Article from: https://www.bbcgoodfood.com/recipes/spicy-cajun-chicken-quinoa

Ingredients:

1 tbsp olive oil
1 onion, sliced
2 red peppers, deseeded and chopped into largish chunks
3 tbsp chipotle paste
2 x 400g cans chopped tomatoes
4 skinless chicken breasts
140g quinoa
2 chicken stock cubes
1 x 400g can pinto beans, drained
small bunch coriander, most chopped, a few leaves left whole
juice 1 lime
1 tbsp sugar
natural yogurt, to serve

Method:

Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened. Stir in the chipotle paste for a minute, followed by the tomatoes. Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer. Add the chicken breasts and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.

Bring a large saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 mins until tender, adding the beans for the final min. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.

Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yogurt on the side.

Article from: https://www.bbcgoodfood.com/recipes/mexican-chicken-stew-quinoa-beans

Ingredients:

3 tbsp extra-virgin olive oil
1 small red onion , sliced
1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
200g quinoa
500ml vegetable stock
small bunch flat-leaf parsley , roughly chopped
zest and juice 1 lemon
large pinch sugar
250g pack halloumi cheese , cut into 6 sliced

Method:

Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.

Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.

Article from: https://www.bbcgoodfood.com/recipes/quinoa-salad-grilled-halloumi

Ingredients:

300g quinoa
1 red onion, finely chopped
85g raisins or sultana
100g feta cheese, crumbled
200g pomegranate seeds from tub or fruit
85g toasted pine nuts or toasted flaked almonds
small pack each coriander, flat leaf parsley and mint, roughly chopped
juice 3 lemon
1 tsp sugar

Method:

Cook the quinoa following pack instructions – it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.

When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.

Article from: https://www.bbcgoodfood.com/recipes/herby-quinoa-feta-pomegranate-salad

Ingredients:

1 tbsp rapeseed oil
1 onion , sliced
2 garlic cloves , chopped
1 green pepper , chopped
½-1 tsp smoked paprika
½-1 tsp chilli powder
2 tsp cumin
2 tsp coriander
400g can chopped tomatoes
½ tsp dried oregano
2 tsp vegetable bouillon powder (check the label if you’re vegan)
80g quinoa , rinsed under cold water
400g can black beans , drained and rinsed
generous handful of coriander , chopped
2 tbsp bio yogurt or coconut yogurt (optional)
1 small avocado , stoned, peeled and sliced

Method:

Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.

Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.

Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.

Article from: https://www.bbcgoodfood.com/recipes/quinoa-chilli-avocado-coriander

Ingredients:

200g quinoa
1 tsp olive oil
1 shallot or ½ onion, finely chopped
2 tbsp tarragon , roughly chopped
14 400g can Puy or green lentils rinsed and drained
¼ cucumber , lightly peeled and diced
100g feta cheese , crumbled
6 spring onions , thinly sliced
zest and juice 1 orange
1 tbsp red or white wine vinegar

Method:

Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.

Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.

Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.

Article from: https://www.bbcgoodfood.com/recipes/quinoa-lentil-feta-salad

Ingredients:

1 tbsp rapeseed oil
2 sweet potatoes , peeled and cut into 1 in cubes
1 onion , chopped
2 fat garlic cloves crushed
1 red chilli , seeds removed if you don't like it too hot, and finely chopped
small bunch coriander , stalks finely chopped, leaves roughly chopped (keep them separate)
2 tsp ground coriander
2 tsp ground cumin
2 tsp smoked paprika
2 tsp chipotle paste (ensure you use a gluten-free variety)
1 heaped tsp vegan-friendly yeast extract
2 x 400g cans chopped tomato
400g can black bean
140g quinoa , cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)
zest and juice 1 lime
1 tbsp pumpkin seed
1 ripe avocado , peeled and cubed

Method:

Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.

Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you’ve cut it – this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.

Article from: https://www.bbcgoodfood.com/recipes/sweet-potato-black-bean-chilli-zesty-quinoa