Quinoa Recipe Ideas

If you have always wanted to use quinoa in your cooking, but have NO idea where to start then these 3 recipes are for you! Quinoa is such a versatile ingredient and it can be used both in sweet and savoury dishes, from a healthy breakfast right through to dinner.

Quinoa (pronounced "keen-wah" is a popular healthy substitute for rice and pasta.  Not only because the flavour, texture and variety is great but because it is a superfood! 

This South American superfood has zero gluten, has 8 essential amino acids, is high in good quality carbohydrates and fibre as well as a huge amount of essential vitamins and minerals such as Iron and Calcium. At just 120 calories per 100g Quinoa is without a doubt one of my favourite substitutes for rice in dishes such as sushi, salads, stir-frys and I sometimes even add a small amount to wraps.

How to cook quinoa

To prepare quinoa on its own, follow these four steps:

1. Combine 1 cup of quinoa with 1½ cups of filtered water and a pinch of sea salt and place in a pot

2. Once the water has been brought to the boil, reduce the heat to very low and cover the pot with a lid

3. Allow it to simmer for 10-15 minutes or until the water is completely absorbed

4. Once cooked, allow it to rest for five minutes before ‘fluffing’ it with a fork

Here are 3 of my favourite quinoa dishes. If you like these, be sure to try my healthy quinoa salad too!

Beetroot and Quinoa Burger

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 2

Dietary preferences: Vegetarian, Nut-free

Ingredients

Burger Patties

• 30g quinoa

• 125ml water

• 110g tinned chickpeas, drained and rinsed

• 1 medium beetroot, grated

• ¼ small brown onion, finely diced

• ½ garlic clove, crushed

• 1 tbsp finely chopped parsley

• ½ tbsp lemon juice

• 1 tsp lemon zest

• 1 large egg, whisked

• 1 ½ tbsp rolled oats

• Salt and ground black pepper, to taste

• ½ tbsp olive oil

Avocado Dressing

• ½ avocado

• 60g low-fat plain yoghurt

• ½ garlic clove, crushed

• Lemon juice, to taste

To serve

• 2 wholemeal buns

• Lettuce leaves

• Baby spinach leaves

Method

1. To cook the quinoa: place the quinoa and water in a saucepan over a high heat. Cover with a lid, bring to the boil and reduce heat to low. Simmer for 10-12 minutes until cooked. Remove from the heat, drain off any excess liquid and ‘fluff’ the quinoa with a fork.

2. Place the quinoa, chickpeas and beetroot in a bowl and roughly mash with a potato masher. The mixture should still be fairly chunky. Add the onion, garlic, parsley, lemon juice, lemon zest, egg, oats, salt and pepper and mix well to combine. Using wet hands, shape the mixture into 2 even patties.

3. Heat the oil in a non-stick fry pan over medium heat. Carefully add the burgers and cook for 3-4 minutes on each side until golden and cooked through. Reduce the heat to medium-low if the burger is browning too quickly.

4. For the avocado dressing: place the avocado in a small bowl and roughly mash using a fork. Add the yoghurt, garlic and lemon juice and mix well to combine.  Season with salt and pepper, if desired and set aside.

5. Toast the wholemeal buns to your liking. Layer the lettuce leaves, followed by the beetroot and quinoa patty, avocado dressing and spinach leaves on one half of the bun. Top with the other half of the bun and enjoy!

Quinoa porridge with  yoghurt and banana

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 1

Dietary preferences: Vegetarian, Gluten-free

Ingredients

• 60g quinoa
• 160ml water
• 40ml low-fat milk
• ¼ tsp vanilla extract
• ½ tsp ground cinnamon
• 150g low-fat plain yoghurt
• 1 medium banana, sliced
• 80g (½ cup) blueberries, fresh or frozen
• 10 almonds
• ½ tsp chia seeds
• Pure maple syrup, to drizzle

Method

1. Place the quinoa and the water in a saucepan over a high heat. Cover with a lid, bring to the boil and reduce the heat to low. Simmer for 10-12 minutes, until cooked. Drain off any excess water and return the cooked quinoa to the pan.

2. Add the milk, vanilla extract and cinnamon and simmer gently for 5 minutes, stirring often.

3. Serve the quinoa porridge with the yoghurt. Top with the sliced banana, blueberries and almonds and sprinkle over the chia seeds. Drizzle with maple syrup and enjoy!

Mexican quinoa salad

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 1

Dietary preferences: Vegetarian, Vegan, Dairy-free, Gluten-free

Ingredients

• 60g quinoa
• 160ml water
• ½ corn cob
• ¼ avocado, chopped
• ¼ small red onion, diced
• 75g (½ cup) tinned black beans
• ¼ tsp ground cumin
• 1 small handful coriander leaves, chopped
• 1 small handful mixed lettuce leaves, chopped
• ½ tbsp lime juice

Method

1. To cook the quinoa: place the quinoa and water in a saucepan over a high heat. Cover with a lid. Bring to the boil and reduce the heat to low. Simmer for 10-12 minutes or until the liquid is absorbed.

2. Preheat a chargrill pan to medium. Spray the corn cob lightly with cooking spray and cook for 8-10 minutes or until tender and golden brown, turning frequently. Set aside to cool.

3. Cut the kernels off the corn cob and place into a medium bowl. Add the quinoa, avocado, red onion, black beans, cumin, coriander leaves and mixed lettuce. Drizzle over the lime juice and toss gently to combine.

4. Place in a serving bowl and enjoy!