15 BEST QUICK AND HEALTHY QUINOA RECIPES

So easy, nutritious and hearty. Best of all, they don’t even taste “healthy”!

To compensate for all those non-diet-friendly recipes I started posting since the start of January – particularly that lemon butter chicken and the easy creamy mushrooms – I thought it would be best to redeem myself by rounding up some of my favorite quinoa recipes. After all, life is all about balance, right?

1. Quinoa Enchilada Casserole –

A lightened-up, healthy enchilada bake chockfull of quinoa, black beans and cheesy goodness.

INGREDIENTS:

• 1 cup quinoa
• 1 (10-ounce) can Old El Paso™ mild enchilada sauce
• 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
• 1/2 cup corn kernels, frozen, canned or roasted
• 1/2 cup canned black beans, drained and rinsed
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup shredded cheddar cheese, divided
• 3/4 cup shredded mozzarella cheese, divided
• 1 avocado, halved, seeded, peeled and diced
• 1 Roma tomato, diced

DIRECTIONS:

1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2. Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
3. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
4. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
5. Serve immediately, garnished with avocado and tomato, if desired.

2. Kale Salad with Meyer Lemon Vinaigrette –

Perfect as a light lunch or even a meatless Monday dinner option.

INGREDIENTS:

• 4 cups chopped kale
• 1 avocado, diced
• 1/2 cup cooked quinoa
• 1/2 cup pomegranate arils
• 1/2 cup chopped pecans
• 1/4 cup crumbled goat cheese

FOR THE MEYER LEMON VINAIGRETTE

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 3 tablespoons freshly squeezed Meyer lemon juice
• Zest of 1 Meyer lemon
• 1 tablespoon sugar

DIRECTIONS:

1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
2. To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.
3. Serve immediately.

3. Quinoa Stuffed Bell Peppers –

These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal.

INGREDIENTS:

• 3 cups cooked quinoa
• 1 (4-ounce) can green chiles
• 1 cup corn kernels
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup petite diced tomatoes
• 1/2 cup shredded pepper jack cheese
• 1/4 cup crumbled feta cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder, or more to taste
• Kosher salt and freshly ground black pepper, to taste
• 6 bell peppers, tops cut, stemmed and seeded

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
3. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
4. Serve immediately.

4. Blueberry Breakfast Quinoa –

Start your day off right with this protein-packed breakfast bowl.

INGREDIENTS:

• 2 cups 2% milk
• 1/2 teaspoon ground cinnamon
• 1 vanilla bean, seeded
• 2 cups cooked quinoa
• 1 cup blueberries
• 1/4 cup sliced almonds
• 1 tablespoon honey

DIRECTIONS:

1. In a large glass measuring cup, whisk together milk, cinnamon and vanilla bean seeds.
2. Scoop the quinoa evenly into serving bowls.
3. Serve immediately with milk mixture, topped with blueberries, almonds and a drizzle of honey.

5. Roasted Shrimp Quinoa Spring Rolls –

Quinoa is a wonderful protein-packed substitute for rice noodles in these easy peasy spring rolls.

INGREDIENTS:

• 1 pound medium shrimp, peeled and deveined
• 12 (16-cm) rice paper wrappers
• 1 head green-leaf lettuce, leaves separated, rinsed and dried
• 1 1/2 cups cooked quinoa
• 1 cucumber, julienned
• 1 carrot, peeled and julienned

FOR THE SPICY PEANUT SAUCE

• 1/4 cup peanut butter
• 1/4 cup water
• 1 tablespoon hoisin
• 1 teaspoon Sriracha, or more, to taste

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl; set aside.
3. Place shrimp onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Let cool before slicing in half lengthwise.
4. Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place lettuce leaf in the center of each wrapper and top with 2 tablespoons quinoa, 3 slices of cucumber and carrot sticks each and 3 shrimp halves, cut sides down.
5. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.
6. Serve immediately with spicy peanut sauce.

6. Whole Food’s California Quinoa Salad –

A healthy, nutritious copycat recipe that tastes 1000x better than the store-bought version.

INGREDIENTS:

• 1 cup quinoa
• 1/4 cup balsamic vinegar
• Zest of 2 limes
• 1 mango, peeled and diced
• 1 red bell pepper, diced
• 1/2 cup shelled edamame
• 1/3 cup chopped red onion
• 1/4 cup unsweetened coconut flakes
• 1/4 cup sliced almonds
• 1/4 cup raisins
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2. In a small bowl, whisk together balsamic vinegar and lime zest; set aside.
3. In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to combine.
4. Serve immediately.

7. Garlic Mushroom Quinoa –

An easy, healthy side dish that you’ll want to make with every single meal.

INGREDIENTS:

• 1 cup quinoa
• 1 tablespoon olive oil
• 1 pound cremini mushrooms, thinly sliced
• 5 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons grated Parmesan

DIRECTIONS:

1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
3. Serve immediately, garnished with Parmesan, if desired.

8. Strawberry Quinoa Salad –

A healthy, filling salad tossed in a sweet and tangy balsamic vinaigrette, creating the perfect blend of flavors. 

INGREDIENTS:

• 6 cups baby spinach
• 2 cup strawberries, halved
• 1 avocado, halved, seeded, peeled and diced
• 1/2 cup cooked quinoa
• 1/4 cup pecan halves
• 1/4 cup crumbled goat cheese

For the balsamic vinaigrette

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic, pressed
• 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar, or more, to taste Instructions

DIRECTIONS:

1. To make the vinaigrette, whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside.
2. To assemble the salad, place spinach in a large bowl; top with strawberries, avocado, quinoa, pecans and goat cheese. Pour dressing on top of the salad and gently toss to combine.
3. Serve immediately.

9. Quinoa Chicken Parmesan –

With an amazingly crisp quinoa crust, you’ll never guess that this is actually so healthy and packed with tons of protein.

INGREDIENTS:

• 1 cup quinoa
• 1 tablespoon Italian seasoning
• 2 boneless, skinless chicken breasts, cut crosswise in half
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup marinara sauce, homemade or storebought
• 1/4 cup basil leaves, chiffonade

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large saucepan of 1 1/2 cups water, cook quinoa according to package instructions. Stir in Italian seasoning.
3. Season chicken with salt and pepper, to taste.
4. Working in batches, dredge chicken in flour, dip into eggs, then dredge in quinoa mixture, pressing to coat.
5. Place chicken onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, or until golden brown. Top with cheeses and marinara. Place into oven and bake until cheeses have melted, about 5 more minutes.
6. Serve immediately, garnished with basil, if desired.

10. Black Bean Quinoa Salad –

A light and refreshing salad tossed in an orange vinaigrette, loaded with plenty of fiber.

INGREDIENTS:

• 1 cup quinoa
• 2 large navel oranges, cut into segments
• 1 red bell pepper, diced
• 1 jalapeno, seeded and diced
• 1 cup canned black beans, drained and rinsed
• 1/2 cup canned corn kernels, drained
• 1/3 cup chopped red onion
• 2 tablespoons chopped fresh cilantro leaves

FOR THE ORANGE VINAIGRETTE

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup freshly squeezed orange juice
• Zest of 1 orange
• 1 tablespoon sugar

DIRECTIONS:

1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2. To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, orange zest and sugar in a small bowl; set aside.
3. In a large bowl, combine quinoa, oranges, bell pepper, jalapeno, black beans, corn, onion and cilantro. Pour the vinaigrette on top of the salad and gently toss to combine.
4. Serve immediately.

11. Asian Quinoa Meatballs –

Perfect as a light dinner over brown rice and a side of roasted vegetables.

INGREDIENTS:

• 1 pound ground turkey
• 3/4 cup cooked quinoa
• 3 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 large egg
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon Sriracha, or more, to taste
• Kosher salt and freshly ground black pepper, to taste
• 1/2 teaspoon sesame seeds

FOR THE SAUCE

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon brown sugar, packed
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha, or more, to taste
• 2 teaspoons cornstarch

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
3. Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
4. To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
5. In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
6. Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.

12. Quinoa Fruit Salad –

This protein-packed salad is balanced with a tart vinaigrette and refreshing mint. 

INGREDIENTS:

• 2 cups cooked quinoa
• 1 mango, peeled and diced
• 1 cup strawberries, quartered
• 1/2 cup blueberries
• 2 tablespoons pine nuts
• Chopped mint leaves, for garnish

FOR THE LEMON VINAIGRETTE

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• Zest of 1 lemon
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon sugar

DIRECTIONS:

1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and sugar in a small bowl; set aside.
2. In a large bowl, combine quinoa, mango, strawberries, blueberries and pine nuts. Stir in lemon vinaigrette.
3. Serve immediately, garnished with mint leaves.

13. Broccoli Quinoa Casserole –

Healthy, cheesy comfort food without any of the guilt.

INGREDIENTS:

• 1 cup quinoa
• 1 head broccoli, cut into florets and finely chopped
• 2 tablespoon olive oil, divided
• 1/3 cup Panko*
• 3 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups 2% milk
• 1 1/2 cups shredded cheddar cheese, divided
• 1/3 cup Greek yogurt

DIRECTIONS:

1. Preheat oven to 350 degrees F. Lightly oil an 9×13 baking dish or coat with nonstick spray.
2. In a large saucepan of 2 cups water, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through.
3. Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
4. Heat remaining 1 tablespoon olive oil in the skillet. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
5. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in quinoa, broccoli, chicken, 1 cup cheese and Greek yogurt; season with salt and pepper, to taste.
6. Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheese. Place into oven and bake until cheese has melted, about 5 minutes.
7. Serve immediately, sprinkled with Panko, if desired.

14. Asian Quinoa Salad –

A quick and easy healthy salad dressed in sweet and tangy Asian flavors, loaded with tons of vibrant veggies.

INGREDIENTS:

• 1/2 cup quinoa
• 1/4 cup shredded red cabbage
• 1/4 cup diced red bell pepper
• 1/4 cup grated carrots
• 1/4 cup corn kernels
• 1 green onion, thinly sliced
• 1 avocado, halved, seeded, peeled and diced
• 1/4 cup chow mein noodles, for serving

FOR THE SESAME VINAIGRETTE

• 6 tablespoons rice vinegar
• 1 clove garlic, pressed
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1 teaspoon grated ginger

DIRECTIONS:

1. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
2. In a medium saucepan, cook quinoa according to package instructions.
3. In a large bowl, combine quinoa, cabbage, bell pepper, carrots, corn, green onion and avocado. Stir in sesame vinaigrette.
4. Serve immediately, topped with chow mein noodles, if desired.

15. One Pan Mexican Quinoa –

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan. 

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.

Source: damndelicious.net