Recipe: 5 Yummy Ways to Eat Quinoa (2024)

Ingredients

1 cup fresh strawberries, hulled and sliced

1/2 cup fresh blueberries

3/4 tsp pure vanilla extract (divided)

1/4 tsp monk fruit extract

1/3 cup unsweetened coconut milk

1 scoop JJ Virgin Vanilla All-In-One Protein Shake powder*

2/3 cup filtered water

1/4 tsp ground cinnamon

1/3 cup quinoa flake cereal

2 tbsp chopped pecans

Directions

1Combine the strawberries, blueberries, 1/4 teaspoon of the vanilla extract, and the monk fruit extract in a small saucepan.

2Cook over low heat, stirring occasionally, until the fruit is warm and tender, about 4 minutes.

3Meanwhile, combine the coconut milk and protein shake powder in a small bowl and stir until the powder has dissolved; set aside.

4Combine the water, remaining 1/2 teaspoon vanilla, and the cinnamon in a small saucepan over medium-high heat. Add the cereal, reduce to medium, and cook, stirring often, until thickened, about 1-1/2 minutes.

5Remove from heat and stir in the coconut milk mixture and pecans.

6Pour hot cereal into bowl, then top with warm berry compote and serve.

Ingredients

Ingredients

1/2 cup almonds, slivered

1 cup tri-color quinoa

1 cup green bell pepper, diced

1 cup red bell pepper, diced

½ cup green onions, chopped

1 cup organic black beans, canned

1 medium avocado, diced

1 cup zucchini, chopped

½ cup yellow summer squash, chopped

1 tablespoon tamari (low-sodium)

1 tablespoon rice vinegar

2 tablespoons cilantro

1 tablespoon toasted sesame oil

1/2 teaspoon, sea salt

Directions

1To slow-roast nuts: Place 1 cup raw nuts and 1/2 teaspoon sea salt in a medium bowl and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140°F for 8 hours.

2Combine the quinoa and the water in a small saucepan and cook according to the package directions. Transfer to a bowl and let cool for 5 minutes.

3Fluff the quinoa with a fork and stir in the bell peppers, almonds, green onions, black beans, avocado, zucchini, yellow squash, tamari, vinegar, cilantro, sesame oil, and salt. Mix well. Enjoy!

Ingredients

1 cup dry quinoa, rinsed and cooked (about 3 cups cooked)

2 tbsp olive oil

2 medium yellow onions, chopped

4 garlic, minced

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1 jalapeño pepper, seeded and finely chopped

1 tbsp chili powder

2 tsp dried oregano

1 tsp ground coriander

1/2 tsp smoked paprika

2 (15-ounce) cans cannellini beans, drained and rinsed

2 cups low-sodium vegetable stock or vegetable broth

1/4 cup chopped fresh cilantro

3/4 tsp sea salt

Directions

1Heat the oil in a Dutch oven over medium-high heat.

2Add the onion, garlic, and peppers; cook, stirring occasionally, until the veggies are slightly softened, 4-5 minutes.

3Stir in the spices and cook, stirring, for 1 minute.

4Add the beans and stock and bring the mixture to a boil.

5Cover and reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, 18-20 minutes.

6Remove from the heat and stir in the cilantro and salt.

7Divide the cooked quinoa between 4 bowls and then top each with 1/4 of the white chili. Enjoy piping hot.

Ingredients

12 oz. quinoa fusilli pasta

1/4 cup olive oil

4 garlic

1/4 tsp crushed red pepper flakes (or more to taste)

2 pints grape tomatoes, halved

1 (15 oz.) organic no-salt-added cannellini beans, drained and rinsed

1/2 cup organic green peas, cooked

1/2 cup thinly sliced fresh basil

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Directions

1Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the directions.

2While the pasta is cooking, heat the oil in a large nonstick skillet over medium-high heat.

3Add the garlic and pepper flakes and cook, stirring, until fragrant, about 30 seconds.

4Add the grape tomatoes and cook, stirring occasionally, until softened, 6 to 7 minutes.

5Stir in the beans and peas and cook for 1 minute.

6Drain the pasta and add it to the tomato mixture. Cook, tossing, until hot, 1 minute.

7Remove from the heat and stir in the basil, salt, and pepper.