Are you looking for a versatile and nutritious grain to add to your meals? Look no further than quinoa! This protein-rich, gluten-free superfood is a staple in many cuisines around the world. And when paired with a variety of flavors and ingredients, it can be transformed into a delicious and satisfying meal. From savory bowls to hearty casseroles, we’ve got you covered with these 18 mouthwatering quinoa recipes perfect for every occasion.
Whether you’re a busy professional looking for a quick weeknight dinner or a foodie seeking inspiration for your next dinner party, these recipes are sure to please. With flavors ranging from Mediterranean-inspired to spicy and smoky, there’s something for everyone in this collection of savory quinoa dishes.
Garlic Parmesan Quinoa Pilaf
Elevate your quinoa game with this flavorful and aromatic pilaf recipe. A perfect side dish for any occasion, it combines the nutty taste of quinoa with the pungency of garlic and the creaminess of parmesan cheese.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, heat the oil over medium-high. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add quinoa to the saucepan and stir to coat with oil and garlic. Cook for 1 minute.
4. Add water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
5. Fluff quinoa with a fork and stir in parmesan cheese. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Black Bean and Quinoa Bowl
This recipe combines the nutty flavor of quinoa with the spicy kick of black beans, all wrapped up in a flavorful bowl. Perfect for a quick and nutritious meal or lunch on-the-go.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: avocado, sour cream, or salsa for topping
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add onion, bell pepper, and jalapeño; cook until tender, about 5 minutes.
3. Add garlic, cumin, salt, and pepper to the skillet; cook for an additional minute.
4. Stir in black beans and cook until heated through.
5. Combine cooked quinoa and black bean mixture in a bowl. Top with your desired toppings (if using).
Cooking Time: 20-25 minutes
Lemon Herb Quinoa Salad
A refreshing and healthy quinoa salad infused with the brightness of lemon and herbs, perfect for a light and satisfying meal or side dish.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon grated ginger
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, parsley, and dill.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Season with salt, pepper, and grated ginger.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (quinoa cooking time not included)
Cheesy Broccoli Quinoa Casserole
A comforting, veggie-packed casserole that’s perfect for a weeknight dinner or special occasion. This recipe combines the nutty flavor of quinoa with the creaminess of cheese and the crunch of broccoli.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 3 cups broccoli florets
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions using water or broth.
3. In a large skillet, sauté broccoli, onion, and garlic in olive oil until tender.
4. Combine cooked quinoa, broccoli mixture, and shredded cheese in a 9×13-inch baking dish.
5. Top with Parmesan cheese and bake for 20-25 minutes, or until golden brown.
Cooking Time: 30-35 minutes
Mediterranean Quinoa Stuffed Peppers
Elevate your meal game with these flavorful and nutritious stuffed peppers, filled with a mix of quinoa, herbs, and Mediterranean-inspired flavors.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped Kalamata olives
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine cooked quinoa, parsley, feta cheese, olives, garlic, and olive oil. Season with salt and pepper.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 15-20 minutes, until peppers are tender.
Cooking Time: 45-50 minutes
Curried Coconut Quinoa with Vegetables
This flavorful and nutritious recipe combines the warmth of Indian spices with the creaminess of coconut milk, all wrapped up in a quinoa and vegetable medley. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 tablespoon curry powder
– 1 can (14 oz) coconut milk
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small zucchini, sliced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions using 2 cups of water.
2. In a large skillet, heat curry powder over medium heat for 1 minute.
3. Add diced onion, minced garlic, red bell pepper, and zucchini to the skillet. Cook until vegetables are tender, about 5 minutes.
4. Stir in coconut milk and cook for an additional 2-3 minutes or until heated through.
5. Fluff cooked quinoa with a fork and add it to the skillet. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Quinoa and Mushroom Risotto
This creamy quinoa risotto combines the earthy flavors of sautéed mushrooms with nutty quinoa, perfect for a cozy dinner or special occasion. A twist on traditional Italian risotto, this recipe uses quinoa instead of Arborio rice.
Ingredients:
– 1 cup quinoa
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 1/2 cup white wine (optional)
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook quinoa according to package instructions.
2. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent.
3. Add sliced mushrooms and cook until tender, about 5 minutes.
4. Add white wine (if using) and cook until liquid is almost completely absorbed.
5. Stir in cooked quinoa, garlic, salt, and pepper.
6. Gradually add warmed broth, stirring constantly, until quinoa is creamy and tender.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Spinach and Feta Quinoa Bake
This quinoa bake is a flavorful and nutritious twist on traditional casserole recipes. The combination of nutty quinoa, wilted spinach, and tangy feta cheese makes for a satisfying and filling meal.
Ingredients:
– 1 cup cooked quinoa
– 2 cups fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cooked quinoa and wilted spinach leaves. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and top with crumbled feta cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Roasted Vegetable Quinoa Skillet
Roasted Vegetable Quinoa Skillet Recipe: A hearty and flavorful one-pot dish that combines tender quinoa with a variety of roasted vegetables, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 small red onion, sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: your choice of protein (e.g., chicken, tofu, or chickpeas)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the sweet potato, bell pepper, zucchini, and onion; cook for 5 minutes, stirring occasionally.
4. Add the quinoa, water or broth, garlic, salt, and pepper to the skillet.
5. Roast in the preheated oven for 25-30 minutes, stirring every 10 minutes, until the quinoa is tender and the vegetables are caramelized.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 35-40 minutes
Quinoa and Chickpea Buddha Bowl
This nourishing bowl combines the nutty flavor of quinoa with the creaminess of chickpeas, all wrapped up in a flavorful medley of vegetables. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 small red bell pepper, diced
– 1 small yellow bell pepper, diced
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large pan, heat olive oil over medium heat. Add bell peppers, onion, and garlic; cook until tender, about 5 minutes.
3. Stir in chickpeas and season with salt and pepper to taste.
4. Fluff cooked quinoa with a fork and add to the pan. Toss to combine.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Savory Quinoa Breakfast Bowl with Avocado
Start your day with a nutritious and flavorful breakfast bowl that combines the creamy richness of avocado with the nutty goodness of quinoa. This savory bowl is perfect for those looking for a protein-packed morning meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/2 ripe avocado, diced
– 1 tablespoon olive oil
– 1 small red bell pepper, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a separate pan, heat olive oil over medium-high heat. Add diced red bell pepper and cook until tender, about 3-4 minutes.
3. Add minced garlic to the pan and cook for an additional minute.
4. Fluff cooked quinoa with a fork and mix in the roasted bell pepper mixture.
5. Top quinoa with diced avocado, salt, and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Quinoa and Lentil Stuffed Zucchini Boats
This recipe is a flavorful and nutritious take on traditional stuffed peppers, substituting zucchinis for a refreshing twist. The quinoa and lentil filling provides a boost of plant-based protein and fiber.
Ingredients:
– 4 medium zucchinis
– 1 cup cooked quinoa
– 1 cup cooked lentils
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Optional: feta cheese crumbles or chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise, scoop out centers, and place on a baking sheet.
3. In a large bowl, combine quinoa, lentils, onion, garlic, olive oil, oregano, salt, and pepper.
4. Stuff each zucchini boat with the quinoa mixture, filling to the top.
5. Bake for 25-30 minutes or until zucchinis are tender.
Cooking Time: 25-30 minutes
Thai Peanut Quinoa Stir-Fry
A flavorful and nutritious dish that combines the nutty goodness of quinoa with the creamy richness of Thai peanut sauce, all wrapped up in a quick and easy stir-fry.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 2 tablespoons Thai peanut sauce
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and cook until translucent, about 3 minutes.
3. Add the mixed vegetables and cook until tender-crisp, about 4-5 minutes.
4. Stir in the Thai peanut sauce, soy sauce, and cooked quinoa. Cook for an additional 1-2 minutes, until heated through.
5. Season with salt and pepper to taste.
6. Garnish with chopped nuts, if desired.
Cooking Time: 15-20 minutes
Quinoa and Kale Stuffed Sweet Potatoes
A nutritious and filling twist on traditional baked sweet potatoes, this recipe combines the nutty flavor of quinoa with the earthy sweetness of kale and the natural sweetness of sweet potatoes.
Ingredients:
– 4 large sweet potatoes
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce each sweet potato several times with a fork and bake for 45-50 minutes, or until tender.
3. While sweet potatoes are baking, heat the olive oil in a pan over medium heat. Add chopped kale and cook until wilted, about 5 minutes.
4. In a bowl, combine cooked quinoa, wilted kale, and crumbled feta cheese (if using). Season with salt and pepper to taste.
5. Once sweet potatoes are done, slice them open and top each with the quinoa-kale mixture.
Cooking Time: 55-60 minutes
Mexican Quinoa Casserole with Corn and Black Beans
This hearty casserole combines the flavors of Mexico with the nutty goodness of quinoa, making it a perfect meal for any day. With the addition of sweet corn and black beans, this dish is a fiesta in your mouth!
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (15 ounces) black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions using water or broth.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Stir in black beans, cumin, salt, and pepper. Cook for 1-2 minutes.
5. In a separate pot, combine cooked quinoa, corn kernels, and the bean mixture. Mix well.
6. Transfer the mixture to a baking dish and top with shredded cheese (if using).
7. Bake for 20-25 minutes or until heated through.
Cooking Time: 35-40 minutes
Quinoa and Sausage Stuffed Acorn Squash
This hearty recipe combines the flavors of roasted acorn squash with savory quinoa, sausage, and spices. Perfect for a cozy fall or winter meal.
Ingredients:
– 2 medium-sized acorn squash
– 1 cup cooked quinoa
– 1 pound sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in cooked quinoa, dried sage, salt, and pepper.
6. Stuff each squash half with the quinoa mixture and drizzle with olive oil.
7. Roast the squash for 30-40 minutes or until tender.
Cooking Time: 30-40 minutes
Quinoa and Shrimp Paella
Savor the flavors of Spain with this colorful and nutritious quinoa and shrimp paella recipe, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 pound large shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side.
4. Stir in diced tomatoes, smoked paprika, salt, and pepper.
5. Combine cooked quinoa with the paella mixture and stir until well combined.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 25-30 minutes
Quinoa and Goat Cheese Stuffed Tomatoes
These flavorful stuffed tomatoes are a perfect side dish or light meal, combining the nutty goodness of quinoa with the creaminess of goat cheese. Fresh from the garden, this recipe is sure to become a summer staple.
Ingredients:
– 4 large tomatoes
– 1 cup cooked quinoa
– 1/2 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell.
3. In a bowl, mix cooked quinoa with crumbled goat cheese, salt, and pepper.
4. Stuff each tomato shell with the quinoa mixture, mounding it slightly.
5. Drizzle olive oil over the filled tomatoes.
6. Bake for 20-25 minutes or until the filling is heated through and the tomatoes are tender.
7. Garnish with fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your meal game with these 18 savory quinoa recipes! From comforting casseroles to vibrant salads, and from breakfast bowls to stuffed vegetables, there’s something for every occasion. Discover the versatility of quinoa as you explore dishes like Garlic Parmesan Quinoa Pilaf, Spicy Black Bean and Quinoa Bowl, and Quinoa and Mushroom Risotto. Whether you’re in the mood for a quick weeknight dinner or a special occasion meal, these recipes are sure to delight your taste buds and satisfy your cravings.
