Feeling stuck with that extra quinoa sitting in your fridge? You’re not alone! Leftover quinoa is a blank canvas for creativity, and we’ve rounded up 21 delicious ways to transform it into something spectacular. From quick dinners to cozy comfort food, these recipes will inspire you to look at quinoa in a whole new light. Ready to give your leftovers a delicious makeover? Let’s dive in!
Quinoa Stuffed Bell Peppers
Delightfully vibrant and nutritious, quinoa stuffed bell peppers offer a harmonious blend of textures and flavors, making them a standout dish for any occasion. These peppers, brimming with a hearty quinoa filling, are as visually appealing as they are delicious, promising a satisfying meal that’s both wholesome and elegant.
Ingredients
- For the filling:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 4 large bell peppers, tops cut off and seeds removed
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/4 cup chopped fresh cilantro
- For the topping:
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 2 tbsp chopped green onions
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed and the quinoa is fluffy.
- While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Stir in the cumin, smoked paprika, and salt, cooking for another minute until fragrant.
- Remove the skillet from heat and mix in the cooked quinoa, black beans, corn, and cilantro, combining well.
- Stand the bell peppers upright in a baking dish. Spoon the quinoa mixture into each pepper, packing lightly.
- Sprinkle the tops with shredded cheese and green onions.
- Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.
Succulent and flavorful, these quinoa stuffed bell peppers boast a delightful contrast between the tender peppers and the hearty, spiced filling. Serve them atop a bed of greens for a colorful presentation or alongside a crisp salad to complete the meal.
Quinoa and Black Bean Salad
Perfectly balanced and bursting with vibrant flavors, this Quinoa and Black Bean Salad is a testament to the beauty of simple, wholesome ingredients coming together. Packed with protein and fiber, it’s as nourishing as it is delightful, offering a refreshing twist on your salad repertoire.
Ingredients
- For the salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- Fluff the quinoa with a fork and transfer to a large bowl to cool slightly.
- Add the black beans, cherry tomatoes, red onion, avocado, and cilantro to the bowl with the quinoa.
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper until well combined.
- Pour the dressing over the salad and gently toss to combine all ingredients evenly.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
Hearty yet light, this salad offers a delightful contrast of textures, from the creamy avocado to the chewy quinoa and crisp vegetables. Serve it as a standalone meal or alongside grilled chicken for an extra protein boost, making it a versatile dish that’s as adaptable as it is delicious.
Quinoa Pancakes
Breakfast just got a gourmet upgrade with these quinoa pancakes, a delightful twist on the morning classic that promises both nutrition and indulgence. Blending the earthy tones of quinoa with the light, fluffy texture of traditional pancakes, this recipe is a testament to the beauty of wholesome ingredients.
Ingredients
- For the batter:
- 1 cup cooked quinoa
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- For cooking:
- 1 tbsp vegetable oil
Instructions
- In a large bowl, whisk together the cooked quinoa, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the buttermilk, egg, and melted butter together until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
- Heat a non-stick skillet over medium heat and lightly brush with vegetable oil.
- Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Tip: For evenly golden pancakes, maintain a consistent medium heat and avoid pressing down on the pancakes while cooking.
- Tip: Let the batter rest for 5 minutes before cooking to allow the baking powder to activate, resulting in lighter pancakes.
- Tip: Serve immediately or keep warm in a 200°F oven until ready to serve to maintain texture.
Every bite of these quinoa pancakes offers a delightful contrast between the crispy edges and the tender, moist interior, with the subtle nuttiness of quinoa shining through. Elevate your breakfast by topping with fresh berries and a drizzle of maple syrup for a harmonious blend of flavors and textures.
Quinoa Fried Rice
Craving a twist on the classic fried rice? Our quinoa fried rice is a nutritious, protein-packed alternative that doesn’t skimp on flavor, blending the earthy tones of quinoa with the savory depth of traditional fried rice ingredients.
Ingredients
- For the quinoa:
- 1 cup quinoa, rinsed
- 2 cups water
- For the stir-fry:
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 eggs, beaten
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp ground ginger
Instructions
- In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let the quinoa sit covered for 5 minutes after cooking for the best texture.
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and onion, stirring frequently for 2 minutes, until fragrant.
- Add the carrots and peas to the skillet, cooking for another 3 minutes until the vegetables are tender. Tip: Keep the heat high to ensure the vegetables get a slight char for extra flavor.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked quinoa to the skillet, along with the remaining 1 tbsp of vegetable oil, soy sauce, sesame oil, and ground ginger. Stir everything together and cook for 2 minutes, allowing the flavors to meld. Tip: For a crispier texture, let the quinoa sit undisturbed for a minute before stirring.
Vibrant and satisfying, this quinoa fried rice offers a delightful crunch from the vegetables and a rich, umami-packed sauce. Serve it topped with sliced green onions or a sprinkle of sesame seeds for an extra layer of flavor and texture.
Quinoa and Veggie Stir Fry
Nestled within the vibrant tapestry of modern, health-conscious cuisine, this Quinoa and Veggie Stir Fry emerges as a symphony of textures and flavors, perfectly suited for a quick yet sophisticated weeknight dinner.
Ingredients
- For the quinoa:
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 tsp salt
- For the stir fry:
- 2 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
Instructions
- In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
- While the quinoa cooks, heat olive oil in a large skillet or wok over medium-high heat. Add the red and yellow bell peppers, broccoli, and carrot, stirring frequently, for 5 minutes, or until the vegetables are just tender.
- Add the garlic and ginger to the skillet, stirring constantly for 1 minute, until fragrant.
- In a small bowl, whisk together the soy sauce, honey, sesame oil, and red pepper flakes. Pour the sauce over the vegetables, stirring to coat evenly.
- Add the cooked quinoa to the skillet, stirring gently to combine with the vegetables and sauce. Cook for an additional 2 minutes, allowing the flavors to meld.
With its delightful crunch from the fresh vegetables and the subtle nuttiness of quinoa, this stir fry is a testament to the beauty of simple, wholesome ingredients. Serve it in a hollowed-out bell pepper for an eye-catching presentation that’s as Instagram-worthy as it is delicious.
Quinoa Chocolate Cake
This quinoa chocolate cake is a delightful twist on the classic dessert, offering a gluten-free option that doesn’t skimp on flavor or texture. The quinoa adds a subtle nuttiness and moistness that pairs beautifully with the rich, dark chocolate, creating a dessert that’s both indulgent and surprisingly wholesome.
Ingredients
- For the cake:
- 1 cup cooked quinoa, cooled
- 1/3 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup butter, melted and cooled
- 1 1/2 cups sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the glaze:
- 1/2 cup heavy cream
- 4 ounces dark chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a blender, combine the cooked quinoa, milk, eggs, and vanilla extract. Blend until the mixture is completely smooth, about 1 minute.
- Add the melted butter and sugar to the blender, blending again until well combined.
- In a separate bowl, whisk together the cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture to the blender, blending until just combined to avoid overmixing.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by heating the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth and glossy.
- Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides for a decorative finish.
Heavenly in its richness, this quinoa chocolate cake boasts a moist, dense crumb that’s perfectly complemented by the silky chocolate glaze. Serve it with a dusting of cocoa powder or a side of fresh berries for an elegant presentation that’s sure to impress.
Quinoa and Spinach Patties
Lusciously wholesome and effortlessly versatile, these quinoa and spinach patties are a testament to the beauty of simple, nutrient-packed ingredients coming together in perfect harmony. Perfect for a light lunch or a protein-rich snack, they’re bound to become a staple in your culinary repertoire.
Ingredients
- For the patties:
- 1 cup cooked quinoa
- 2 cups fresh spinach, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg, beaten
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For cooking:
- 2 tbsp olive oil
Instructions
- In a large mixing bowl, combine the cooked quinoa, chopped spinach, Parmesan cheese, breadcrumbs, beaten egg, 2 tbsp olive oil, garlic powder, salt, and black pepper. Mix until all ingredients are evenly distributed.
- Form the mixture into 8 equal-sized patties, about 1/2 inch thick. For best results, let the mixture rest for 10 minutes to allow the breadcrumbs to absorb moisture.
- Heat 2 tbsp olive oil in a large skillet over medium heat (350°F). Once the oil is shimmering, add the patties in batches, ensuring they don’t touch.
- Cook the patties for 4-5 minutes on each side, or until golden brown and crispy. Avoid flipping too early to prevent breaking.
- Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Serve warm.
Outstanding in both texture and flavor, these patties boast a crispy exterior with a tender, flavorful interior. Pair them with a dollop of Greek yogurt or a vibrant arugula salad for a meal that’s as nutritious as it is delicious.
Quinoa Breakfast Bowl
On a crisp morning, nothing heralds the day quite like a Quinoa Breakfast Bowl, a harmonious blend of nutty quinoa, vibrant fruits, and a drizzle of honey that transforms the first meal into a celebration of flavors and textures.
Ingredients
- For the quinoa:
- 1 cup quinoa, rinsed
- 2 cups water
- Pinch of salt
- For the toppings:
- 1/2 cup fresh blueberries
- 1/2 cup sliced strawberries
- 1/4 cup chopped almonds
- 2 tbsp honey
- 1/2 tsp cinnamon
Instructions
- In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the quinoa is fluffy.
- While the quinoa cooks, toast the chopped almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Tip: Keep a close eye on the almonds to prevent burning.
- Fluff the cooked quinoa with a fork and divide it between two bowls.
- Top each bowl with equal amounts of blueberries, sliced strawberries, and toasted almonds.
- Drizzle each bowl with 1 tbsp of honey and sprinkle with 1/4 tsp of cinnamon. Tip: For a more intense flavor, warm the honey slightly before drizzling.
- Serve immediately. Tip: For an extra protein boost, add a dollop of Greek yogurt on top.
Light and satisfying, this Quinoa Breakfast Bowl offers a delightful contrast between the creamy quinoa, juicy fruits, and crunchy almonds, with the honey and cinnamon adding a sweet, spicy warmth. For a seasonal twist, swap the berries for diced apples and pears in the fall.
Quinoa and Lentil Soup
This nourishing Quinoa and Lentil Soup is a testament to the beauty of simplicity, blending earthy lentils with fluffy quinoa in a aromatic broth that’s both hearty and refined.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- For the broth and grains:
- 6 cups vegetable broth
- 1 cup dried green lentils, rinsed
- 1/2 cup quinoa, rinsed
- 1 bay leaf
- For seasoning:
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 diced onion, 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika, cooking for 1 minute until fragrant.
- Pour in 6 cups vegetable broth, then add 1 cup rinsed lentils and 1 bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes.
- Add 1/2 cup rinsed quinoa to the pot. Cover and simmer for an additional 15 minutes, or until the quinoa and lentils are tender.
- Remove the bay leaf. Season the soup with salt and pepper to taste.
Hearty yet light, this soup offers a delightful contrast of textures, from the creamy lentils to the fluffy quinoa. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of elegance.
Quinoa Sushi Rolls
Lusciously combining the wholesome goodness of quinoa with the delicate artistry of sushi, these Quinoa Sushi Rolls are a modern twist on a classic favorite. Perfect for those seeking a nutritious yet elegant meal, they promise a delightful fusion of textures and flavors.
Ingredients
- For the quinoa:
- 1 cup quinoa
- 2 cups water
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- For the filling:
- 1 avocado, sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- 4 sheets nori
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp wasabi paste
- 1 tsp sesame oil
Instructions
- Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
- In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
- While the quinoa is still warm, stir in the rice vinegar, sugar, and salt. Let it cool to room temperature for easier handling.
- Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of quinoa over the nori, leaving a 1-inch border at the top.
- Arrange slices of avocado, cucumber, and carrot horizontally across the center of the quinoa.
- Using the bamboo mat, tightly roll the nori away from you, pressing gently to seal the edge with a bit of water if necessary.
- Repeat with the remaining nori sheets and filling ingredients.
- With a sharp knife, slice each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for clean edges.
- In a small bowl, whisk together the soy sauce, wasabi paste, and sesame oil to create a dipping sauce.
Whimsically presented, these Quinoa Sushi Rolls offer a satisfying crunch from the fresh vegetables, contrasted by the creamy avocado and the subtle tang of the quinoa. Serve them with the dipping sauce on the side for an extra burst of flavor, or garnish with sesame seeds for a decorative touch.
Quinoa and Kale Salad
Just as the seasons transition, so too does our palate crave dishes that are both nourishing and vibrant. This Quinoa and Kale Salad is a testament to the beauty of combining wholesome ingredients with a touch of culinary finesse, offering a dish that’s as pleasing to the eye as it is to the palate.
Ingredients
- For the salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 bunch kale, stems removed and leaves chopped
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- While the quinoa cooks, massage the kale with your hands for 2-3 minutes to soften the leaves.
- In a large bowl, combine the cooked quinoa, massaged kale, dried cranberries, and toasted almonds.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld.
Fluffy quinoa and tender kale create a delightful contrast in textures, while the sweet cranberries and crunchy almonds add layers of flavor. Serve this salad as a standalone meal or alongside grilled chicken for a more substantial dish.
Quinoa Mac and Cheese
This quinoa mac and cheese transforms the classic comfort food into a nutritious, yet indulgent dish that’s perfect for any season. The creamy sauce, enriched with a blend of cheeses, clings to each grain of quinoa, offering a delightful texture and depth of flavor that will surprise and satisfy.
Ingredients
- For the quinoa:
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 tsp salt
- For the cheese sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Gruyère cheese, shredded
- 1/4 tsp paprika
- 1/4 tsp mustard powder
- Salt to taste
- For the topping:
- 1/4 cup panko breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
- In another saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the warmed milk, ensuring no lumps form. Cook for 3-4 minutes, or until the sauce thickens.
- Remove from heat and stir in the cheddar and Gruyère cheeses until melted and smooth. Add the paprika, mustard powder, and salt to taste.
- Combine the cooked quinoa with the cheese sauce, stirring until evenly coated. Transfer to a greased baking dish.
- In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle evenly over the quinoa mixture.
- Bake for 20-25 minutes, or until the topping is golden and the edges are bubbly.
Here, the quinoa mac and cheese emerges from the oven with a crispy golden top, giving way to a creamy, cheesy interior that’s both comforting and sophisticated. Serve it alongside a crisp green salad or as a hearty standalone dish for a satisfying meal that delights the senses.
Quinoa and Sweet Potato Burgers
Wholesome and hearty, these Quinoa and Sweet Potato Burgers are a delightful twist on the classic burger, offering a nutritious and flavorful alternative that doesn’t skimp on satisfaction. Perfect for a cozy dinner or a stylish brunch, they’re bound to impress with their vibrant colors and rich, earthy flavors.
Ingredients
- For the patties:
- 1 cup cooked quinoa
- 1 medium sweet potato, baked and mashed (about 1 cup)
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- For serving:
- 4 whole wheat burger buns
- 1 avocado, sliced
- 1/4 cup Greek yogurt
- Fresh arugula
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the cooked quinoa, mashed sweet potato, breadcrumbs, beaten egg, smoked paprika, garlic powder, salt, and pepper. Mix until well incorporated.
- Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Tip: Wet your hands slightly to prevent the mixture from sticking.
- Heat the olive oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown. Tip: Avoid moving the patties too soon to ensure a nice crust forms.
- Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: This step ensures the burgers hold together perfectly.
- Toast the burger buns lightly if desired, then assemble the burgers with a patty, avocado slices, a dollop of Greek yogurt, and a handful of arugula.
Golden and crispy on the outside yet tender and moist inside, these burgers are a symphony of textures and flavors. Serve them with a side of roasted vegetables or a crisp salad for a complete meal that’s as nutritious as it is delicious.
Quinoa Pudding
Whisking together the wholesome goodness of quinoa with the creamy indulgence of pudding, this Quinoa Pudding recipe transforms simple ingredients into a luxurious dessert. Perfect for those seeking a healthier alternative without sacrificing flavor, it’s a dish that promises to delight the palate with its rich texture and aromatic spices.
Ingredients
- For the pudding:
- 1 cup quinoa, rinsed
- 2 cups water
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For garnish:
- 1/4 cup toasted almonds, chopped
- 1 tablespoon honey
Instructions
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
- Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt to the saucepan. Stir well to combine.
- Cook over medium heat, stirring frequently, for 20 minutes, or until the mixture thickens to a pudding-like consistency.
- Remove from heat and let cool for 5 minutes. The pudding will continue to thicken as it cools.
- Divide the pudding among serving bowls. Drizzle with honey and sprinkle with toasted almonds before serving.
Velvety and rich, this Quinoa Pudding offers a delightful contrast between the creamy base and the crunchy almonds. Serve it warm for a comforting dessert or chilled for a refreshing treat, either way, it’s a versatile dish that’s sure to impress.
Quinoa and Avocado Salad
Harnessing the simplicity of wholesome ingredients, this Quinoa and Avocado Salad marries the nutty essence of quinoa with the creamy richness of avocado, creating a dish that’s as nutritious as it is delightful. Perfect for a light lunch or a sophisticated side, it’s a testament to the beauty of minimalism in cooking.
Ingredients
- For the salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for perfect texture.
- While the quinoa cooks, prepare the dressing by whisking together olive oil, lime juice, salt, and pepper in a small bowl. Tip: Adjust the lime juice to your preference for a brighter or milder dressing.
- Transfer the cooked quinoa to a large bowl and let it cool slightly.
- Add the diced avocado, red onion, and cilantro to the quinoa. Gently toss to combine. Tip: Adding the avocado last prevents it from becoming too mushy.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Light and refreshing, this salad offers a delightful contrast between the fluffy quinoa and the creamy avocado, with a zesty dressing that ties everything together. Serve it in a hollowed-out avocado half for an elegant presentation that’s sure to impress.
Quinoa Meatballs
Harnessing the wholesome goodness of quinoa, these meatballs are a delightful twist on a classic, offering a nutritious yet indulgent experience that’s sure to impress at any dinner table.
Ingredients
- For the quinoa mixture:
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 tsp salt
- For the meatballs:
- 1 lb ground turkey
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp black pepper
- For cooking:
- 2 tbsp olive oil
Instructions
- In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and let cool slightly.
- In a large bowl, mix the cooked quinoa with ground turkey, Parmesan cheese, breadcrumbs, egg, garlic, oregano, and black pepper until well combined. Tip: For even mixing, use your hands to gently combine the ingredients without overworking the meat.
- Shape the mixture into 1-inch meatballs, placing them on a plate as you go. Tip: Wetting your hands slightly can prevent the mixture from sticking.
- Heat olive oil in a large skillet over medium heat. Add meatballs in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and cooked through. Tip: Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Transfer cooked meatballs to a paper towel-lined plate to drain any excess oil.
Kaleidoscopic in flavor, these quinoa meatballs boast a tender interior with a slightly crispy exterior, making them a versatile dish that pairs beautifully with a variety of sauces or atop a bed of fresh greens for a lighter option.
Quinoa and Mushroom Risotto
Yearning for a dish that marries the earthy depth of mushrooms with the nutty sophistication of quinoa? This Quinoa and Mushroom Risotto is a contemporary twist on the classic, offering a gluten-free alternative that doesn’t skimp on flavor or creamy texture.
Ingredients
- For the risotto:
- 1 cup quinoa, rinsed
- 4 cups vegetable broth, kept warm
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- For the mushrooms:
- 8 oz cremini mushrooms, sliced
- 1 tbsp butter
- 1 tbsp olive oil
- Salt to taste
- For finishing:
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
- Add the rinsed quinoa to the skillet, stirring to coat with the oil and toast slightly for 2 minutes.
- Begin adding the warm vegetable broth one cup at a time, stirring frequently and allowing the liquid to absorb before adding more. This process should take about 20 minutes.
- Meanwhile, in a separate pan, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the mushrooms and a pinch of salt, sautéing until golden and tender, about 5 minutes.
- Once the quinoa is creamy and the grains are tender, stir in the sautéed mushrooms, Parmesan cheese, and parsley. Adjust seasoning if necessary.
- Remove from heat and let stand for 2 minutes before serving to allow the flavors to meld.
Zesty and rich, this risotto boasts a delightful contrast between the creamy quinoa and the umami-packed mushrooms. Serve it in a hollowed-out pumpkin for an autumnal presentation that’s as stunning as it is delicious.
Quinoa and Chickpea Curry
Amidst the hustle of everyday life, this Quinoa and Chickpea Curry emerges as a beacon of nourishment and flavor, blending the earthy tones of quinoa with the creamy texture of chickpeas in a symphony of spices that promise to delight the palate.
Ingredients
- For the curry base:
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- For the quinoa and chickpeas:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 tsp salt
- For garnish:
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
- Stir in the cumin, coriander, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
- Pour in the diced tomatoes and coconut milk, bringing the mixture to a simmer. Let it cook for 10 minutes, stirring occasionally.
- Meanwhile, combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and water is absorbed.
- Add the chickpeas and salt to the curry base, simmering for an additional 5 minutes to meld the flavors.
- Fluff the quinoa with a fork and divide among bowls. Top with the chickpea curry.
- Garnish with cilantro and serve with lime wedges on the side for a bright finish.
Fluffy quinoa serves as the perfect canvas for the rich and aromatic curry, with each bite offering a harmonious blend of textures and flavors. For an extra touch of elegance, serve with a side of naan bread to scoop up every last bit of this delectable dish.
Quinoa and Berry Parfait
Marvel at the harmonious blend of textures and flavors in this Quinoa and Berry Parfait, a dish that effortlessly marries the nutty wholesomeness of quinoa with the vibrant freshness of mixed berries, all layered to perfection.
Ingredients
- For the quinoa layer:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tbsp honey
- 1/2 tsp vanilla extract
- For the berry layer:
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1 tbsp lemon juice
- 1 tbsp sugar
- For the yogurt layer:
- 1 cup Greek yogurt
- 1 tbsp honey
Instructions
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed.
- Remove from heat and stir in 1 tbsp honey and 1/2 tsp vanilla extract. Let cool to room temperature.
- While the quinoa cools, prepare the berry layer by gently mixing the mixed berries with 1 tbsp lemon juice and 1 tbsp sugar in a bowl. Set aside to macerate for 10 minutes.
- In a separate bowl, whisk together the Greek yogurt and 1 tbsp honey until smooth.
- Begin assembling the parfait by spooning a layer of the cooled quinoa into the bottom of a glass.
- Add a layer of the macerated berries over the quinoa.
- Top with a layer of the sweetened Greek yogurt.
- Repeat the layers until the glass is filled, finishing with a dollop of yogurt and a few berries on top for garnish.
Each spoonful of this parfait offers a delightful contrast between the creamy yogurt, the chewy quinoa, and the juicy berries. For an extra touch of elegance, serve in clear glasses to showcase the beautiful layers, or drizzle with a bit more honey before serving for added sweetness.
Quinoa and Zucchini Fritters
Fluffy and flavorful, these Quinoa and Zucchini Fritters are a delightful twist on traditional fritters, offering a perfect blend of nutty quinoa and fresh zucchini, bound together with a hint of garlic and Parmesan for an irresistible crunch.
Ingredients
- For the fritters:
- 1 cup cooked quinoa
- 1 medium zucchini, grated (about 1 cup)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp all-purpose flour
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, for frying
Instructions
- In a large bowl, combine the cooked quinoa, grated zucchini, Parmesan cheese, egg, flour, minced garlic, salt, and black pepper. Mix until all ingredients are well incorporated.
- Heat the olive oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
- Form the quinoa mixture into small patties, about 2 inches in diameter, and carefully place them in the hot skillet. Flatten slightly with the back of a spatula.
- Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
- Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
- Repeat the process with the remaining mixture, adding more olive oil to the skillet as needed.
Remarkably crisp on the outside yet tender within, these fritters boast a harmonious blend of textures and flavors. Serve them atop a bed of mixed greens with a dollop of Greek yogurt or as a savory addition to your brunch spread.
Quinoa and Pumpkin Soup
Unveiling the harmonious blend of earthy quinoa and sweet pumpkin, this soup is a testament to the beauty of autumn’s bounty, offering a comforting embrace with every spoonful.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the soup:
- 1 cup quinoa, rinsed
- 3 cups pumpkin puree
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt to taste
- For garnish:
- 1/4 cup pumpkin seeds, toasted
- Fresh cilantro leaves
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion and minced garlic, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
- Stir in rinsed quinoa, pumpkin puree, vegetable broth, cumin, and cinnamon, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until quinoa is tender and has absorbed the flavors.
- Season with salt to taste, then remove from heat.
- Ladle the soup into bowls, garnishing each with toasted pumpkin seeds and fresh cilantro leaves for a crunchy contrast and a burst of color.
Fluffy quinoa grains meld seamlessly with the velvety pumpkin base, creating a soup that’s both nourishing and indulgent. Serve it with a drizzle of coconut milk for an extra layer of richness or alongside a crisp green salad for a balanced meal.
Conclusion
Brimming with creativity, our roundup of 21 Delicious Leftover Quinoa Recipes offers endless inspiration to transform your leftovers into mouthwatering meals. Whether you’re craving breakfast, lunch, or dinner, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this article helpful, don’t forget to share the love on Pinterest. Happy cooking!
