You’ve enjoyed quinoa stuffed peppers and love everything about the ancient grain, but what about pairing it with pumpkin? One cup of quinoa has eight grams of protein and five grams of fiber, and even a dose of omega-3 fatty acids.
This spin on the classic Middle Eastern salad, "tabbouleh," swaps traditionally used bulgur wheat (which you could also use) for nutritional, superstar quinoa, which is high in "complete protein," meaning that it includes all nine essential amino acids. Serve it as a dinner side dish or store it covered in the refrigerator for a healthy and filling go-to snack.
Click here to see Quinoa: The Heart-Healthy Food with a Quirky Name.
Tilapia and quinoa pack a dual punch: they're healthy and quick to cook. This recipe gives texture to the mild and flaky tilapia by broiling a layer of quinoa on top of the fish, creating a dish that is simple to make but has a great presentation.
Click here for Dinner Recipes in 30 Minutes or Less.
Quinoa is spiced with shallots and red pepper, then cooked with portobello mushrooms and shredded zucchini. If zucchini is out of season, try incorporating shredded carrots or bell peppers for a different take on these innovative burgers.
This recipes comes to us from Cathy of A Life Less Sweet.
Click here for Meatless Monday Summer Grilling Tips.
There’s nothing quite like a bowl of quinoa and greens. And a few fresh raspberries and blackberries, too. So pretty and so easy to make. Just a few ingredients from my garden and a quick trip to the market for fresh berries. And voilà.
See all recipes for salad.
2 Cups Cooked Quinoa
1 Cup Shredded Carrot
2 Cloves Garlic, minced
2 Tbsp Fresh Basil, chopped
1/2 Cup Parmesan Cheese
1 Tbsp Flour
Salt and Pepper
Preheat oven to 350 degrees. Combine all ingredients together in a large bowl until thoroughly combined. Grease a mini muffin pan and fill to the top with the quinoa mixture. Bake for 15 to 20 minutes.