5-Ingredient Quinoa Breakfast Pots


5-ingredient-quinoa-breakfast-pots-5 Hi there!

My name is Stephanie and I write everydayfeasts.com, and today I’m guest posting for Wendy here at Cooking Quinoa.

I love cooking with quinoa, so I was thrilled when Wendy asked me to share one of my favorite quinoa recipes with you.

Today I’ll be telling you a little bit about my 5-ingredient quinoa breakfast pots, which I make a lot.  Now, I’m totally an early morning person, but I always seem to be scrambling to get out the door in the a.m. to get to meetings or run errands. And one thing I really don’t like doing is skipping breakfast. It makes me feel cranky, hungry, and I get tired really quickly. The other thing is that I like to eat pretty healthy breakfasts, because they set the tone for my day and help me stay focused and feel my best.

Enter these little quinoa pots. They’re the perfect easy, wholesome breakfast. If I know I’m going to have a busy morning, I prepare them the night before and put them in the fridge for a grab-and-go breakfast the next day. They hardly take any time to put together, and with only five ingredients, they’re incredibly easy to make.

The thing I like the most about these little pots is that they’re delicious! It’s almost like eating dessert, which is great when it’s healthy and still only 7:00 a.m.!



5-Ingredient Quinoa Breakfast Pots

Rating: 51

Yield: 4 servings

Serving Size: 365g

Calories per serving: 254

Fat per serving: 6.9g

5-Ingredient Quinoa Breakfast Pots

These little breakfast pots are incredibly versatile. You can substitute mixed quinoa with just one variety, and the strawberries with whatever fruit is seasonal and available to you (even frozen fruit will do in a pinch). You can sub out the pistachios for almost any other nut (think hazelnuts or almonds), and you can even experiment with other nut or dairy milks. Have fun making it your own!

This recipe is vegan and gluten-free.


  • 4 cups almond milk
  • 1 cup mixed quinoa (equal parts of white, red, and black varieties)
  • 10 oz fresh strawberries, sliced (16-20 strawberries)
  • 2 tbsp pistachios, slivered
  • honey to sweeten (I use approximately 2 tbsp.)


  1. In a small saucepan, warm the almond milk on low heat. After 2 minutes, add the quinoa and stir gently so the quinoa doesn’t clump together.
  2. Cook on low heat for 15 minutes, or until the quinoa is cooked through.
  3. Remove from heat, and divide among bowls or jars for an easy breakfast to-go!
  4. Top with the strawberries and pistachios, and drizzle the honey on top.


Servings 4, Serving Size 365g, Calories 254, Fat 6.9g, Carbohydrates 41.9g, Protein 8g, Cholesterol 0mg, Sodium 183mg, Potassium 550mg, Fiber 9.7g, Sugars 12.4g, WW Pts 6

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Connect with Stephanie!


Stephanie is a self/mama/grandma-taught home cook. She writes Everyday Feasts, a little blog about cooking simple, delicious meals.

Here’s where you can find her:


Broccoli, Red Pepper & Chicken Stir Fry with Quinoa


red-pepper-broccoli-quinoa-stir-fryLast time, I was talking about how I have plans to re-focus on my health and get in shape this spring. (And how I’m inviting you all to join me! I’ve created a Facebook Group if you’d like to. There is nothing there yet but there will be starting next week!)

My plan is to start on April 15, but I’ve already started to put a few things in place.

First, I got a new FitBit.  Well actually, my mom gave me one.  (Thanks Mom!)

I had one last year and I will say that few things impacted my weight and overall health more than counting my steps.  It really motivated me every single day to move more so I could hit that 10,000 steps.  Maybe it is because I am in front of a computer so much, but when I accidentally killed mine in the wash, my weight loss stalled. (Note:  In the FitBit’s defense, it survived three times through the washing machine and it was only when I also put it in the dryer after a fourth trip in the wash that it died.)

I’m competitive with myself like that.  What gets measured, gets done and I had a hard time forcing myself to walk more when I didn’t know where I was for the day.

(By the way if anyone else has a FitBit, let’s connect so we can support each other!)


Secondly, I’ve started to think through some guidelines for myself of what I would like to do.  Here is what I have so far:

  • 10,000 steps a day
  • At least 15 grams of protein at breakfast  (I’ve worked up a big list of options I’ll be sharing soon on MamaBalance.)
  • Keep a food diary (something I NEVER do)  One thing I’m thinking about is just doing a visual diary on Instagram.
  • Eat veggies at least 3 times a day
  • A big salad daily
  • Focus on real food, limit my pasta to once a week (Not because pasta is the devil but because I overeat it.)
  • Juice once I have access to my juicer again
  • Work out – I’m still figuring that out
  • Track Calories – I’m on the fence with this one.  I know it works but it tends to be difficult when you are testing recipes.

And Lastly, I’ve been working on a bunch of new healthy recipes to change our menus up!  Recipes like today’s Broccoli, Red Pepper & Chicken Stir Fry with Quinoa, which is so simple but also incredibly tasty.  (If you are vegetarian or vegan, you can still enjoy this with tempeh!)

I just love how meals like this one make me feel!



Broccoli, Red Pepper & Chicken Stir Fry with Quinoa

Broccoli, Red Pepper & Chicken Stir Fry with Quinoa


  • 1/3 cup water
  • 2 cups broccoli florets
  • 1 tablespoon coconut oil
  • 1 medium onion, sliced
  • 1 red pepper, seeded and sliced
  • 4 scallions, chopped
  • 1 tablespoon coconut oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 lb boneless skinless chicken or tempeh, cut into chunks
  • 2 tablespoons gluten free tamari
  • 1 teaspoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chicken broth
  • 3 cups cooked quinoa


  1. Place water in a large rimmed skilled and heat to medium high. Add broccoli and cook for 2 minutes, until bright green. Remove broccoli from skillet.
  2. Add coconut oil to the same skillet. Add onion and red pepper and cook for 3 minutes, stirring occasionally. Return broccoli to the pan and add scallions. Cook for 2 minutes, until crisp-tender. Remove vegetables from skillet.
  3. Add 1 tablespoon coconut oil to the skillet. Add garlic, ginger and chicken or tempeh. Cook until chicken is cooked through, about 5 minutes. Return vegetables to the pan. Toss with tamari and maple syrup. Add salt, pepper, red pepper flakes and stock. Cook, scrapping the bottom for one more minute.
  4. Divide quinoa among bowls. Top with chicken and vegetable mixture and serve warm.
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Spicy Rainbow Buddha Quinoa Bowl



In my last post I was talking about my plans for a Spring Shape Up.  Not a diet, mind you.  But a time where I focus on getting healthy and getting my mojo back after far too long of taking care of everyone else.  My plans are to focus more on the things I can (and should) have in my diet for health and to stay away from a deprivation mentality.  (Which never works long term.)

I was so excited by the onslaught of emails from people saying they’d love to join me in the shape up, which will be starting April 15!

It got my brain spinning and though I don’t have it all figured out yet, I can tell you that I will be inviting you all to join me.

Here is what I’ve decided so far.  First, this isn’t something I’m selling.  It will be free and open to anyone to participate.  (Even if they don’t like quinoa.) 

The idea is to create a supportive group of people who are working to improve their health, whether weight loss is a goal or not.

I’m planning on a Facebook Group so that everyone can share recipes, ideas and challenges.  One thing I like about Facebook Groups is that we can make it private so that you can share there without all of your friends seeing.

I should note that I will still be active on my Facebook page.  The idea of a group is a place were EVERYONE can share what works to make them healthy, not just a place where I will share recipes.  But, I can tell you that I’ve spend the entire day writing new healthy recipes that are going to be part of my plan and I of course will be sharing them.


I can’t tell you how excited I am to have Linda Wagner here with us today to share her Spicy Rainbow Buddha Bowl. I ran across her website when follow a beautiful recipe from Pinterest and once I was there I was hooked.

Spicy Rainbow Buddha Ouinoa Bowl

Rating: 51

Yield: 6 servings

Serving Size: 445g

Calories per serving: 363

Fat per serving: 11.2g

Spicy Rainbow Buddha Ouinoa Bowl


  • 2 cups quinoa
  • 1 bag shredded carrots, about 2 cups
  • 1 large head of broccoli, chopped
  • ½ head of purple cabbage, chopped fine
  • 1 small onion, diced
  • 1 Tbs Adobo Seasoning
  • 2 tsps garlic powder – you can also use fresh garlic if you have it
  • sea salt & lots of fresh cracked pepper
  • 1 bag frozen peas
  • 2 Tbs golden flax seeds
  • 1 avocado as garnish
  • Sriracha as garnish
  • 4 cups water, veggie broth, or homemade bone broth


  1. In a large pot over medium high heat add water or broth, quinoa, all your chopped veggies, adobo seasoning, garlic powder and salt and pepper to taste. Cover and cook until all the water is absorbed – about 15-20 mins
  2. Then stir in frozen peas and flax seeds. You could also add some greens in this step: kale, spinach, swiss chard or arugula would all taste great! Add more salt and pepper if needed. I love mine with LOTS of fresh cracked pepper!
  3. Serve as is or garnish with fresh avocado slices, a drizzle of Sriracha, and a sprig of parsley.
  4. You could also have it with a piece of grilled chicken or fish on top or on the side!


Servings 6, Serving Size 445g, Calories 363, Fat 11.2g, Carbohydrates 54.9g, Protein 13.4g, Cholesterol 0mg, Sodium 143mg, Potassium 864mg, Fiber 12.9g, Sugars 7g, WW Pts 9

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Connect with Linda!






About Linda


Linda Wagner is an experienced and skilled Nutrition Coach who utilizes a holistic methodology to invigorate the mind, body, and spirit.  It is her passion to assist others in achieving their true, unlimited potential.

Linda has the unique ability of identifying root, underlying issues for both basic and complex nutritional concerns.  She uses a straightforward approach that embodies a combination of dietary, self care, and lifestyle techniques that are both easy to follow and enormously effective.  She has helped hundreds of people across the country achieve radiant, long lasting physical and emotional wellness.

Spring Quinoa Salad


When Wendy asked me to do a guest post on quinoa, I immediately knew exactly which recipe I would share! I live in Arizona, so we are definitely experiencing some spring weather right now and I have been eating up all the spring vegetables that I can find!

I know that it isn’t quite spring everywhere, but don’t worry, you will get there soon!  And, if you shaking your head and doubting that you will get there soon, maybe you should just move to Arizona, because (not to rub it in) we are enjoying some perfect weather here right now.

I’ve said it before and I’ll say it again, spring is absolutely my favorite season.  Fall comes in a close second, but spring eventually takes the cake because I love seeing all the pretty flowers and tiny leaves.

Spring-Quinoa-Salad-5594new-683x1024It also helps that my wedding anniversary is in the springtime, which is kind of funny because I had always pictured myself getting married in the fall, but we didn’t want to wait that long so we decided on spring.  I’m so glad it happened that way though, because it really was the perfect spring wedding.  Now, I don’t want to lead you astray and have you picturing me getting married in a field of flowers, because we did get married in Vegas, but in my book it was still a beautiful spring wedding.

I don’t know about you, but for some reason spring makes me feel renewed and re-energized.  Not only do I want to do a spring cleaning of the house, but I also want to do a spring cleaning of my body; start eating healthier, drink more water, and exercise a little bit more.  I’m not sure if it is because of the fact that bathing suit season is right around the corner, or if the nice weather after a cold winter (permission to roll your eyes at the fact that I am referring to Tucson winter as cold) feels so refreshing and gives me new energy.  Either way, when I was brainstorming which recipe I should post next, a spring vegetable and quinoa salad sounded like the perfect idea.


Spring is famous for its fresh green vegetables and that is exactly what I am going to use in this salad, asparagus, peas, and watercress.

I really enjoy roasting vegetables, but I think that this fresh, spring dish really calls for blanching them.  Blanching them will ensure that they stay nice and bright green, even after being cooked.  If you are not familiar with the process of blanching vegetables, it is really quick and easy.  All you do is boil some salty water, throw the vegetables in for 30 seconds – 1 minute and then throw them in some salty ice water.  The ice water shocks them and stops the cooking, which is what leaves them looking green and fresh.

Spring Quinoa Salad wtih Lemon Vinaigrette

Rating: 51

Yield: 4 servings

Serving Size: 175g

Calories per serving: 399

Fat per serving: 27.9g

Spring Quinoa Salad wtih Lemon Vinaigrette


  • 1 cup quinoa, dried
  • 1 bunch asparagus
  • 1/2 lb sugar snap peas, about 3 handfuls
  • 1/2 cup watercress leaves, lightly packed
  • 1 small shallot
  • 1 clove garlic, minced
  • salt
  • pepper
  • Lemon Vinaigrette
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice, about 1 lemon
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt


  1. Cook the quinoa, cover 1 cup of dried quinoa with 2 cups of water in a medium sized saucepan. Turn heat to medium and simmer quinoa for about 20 minutes until the water is evaporated and quinoa is cooked through. Set aside.
  2. Make the lemon vinaigrette, in a small bowl, or jar add olive oil, lemon juice, dijon mustard, and salt. Wisk until combined. You may need to re-mix just before pouring over the salad.
  3. Dice the asparagus into 2 inch pieces on a diagonal.
  4. Cut the ends off the sugar snap peas and then cup them in half, diagonally.
  5. Blanch the vegetables, fill a large bowl with ice and then add water and 1 - 2 tablespoons of salt. Fill a large pot with water and 1 - 2 tablespoons salt and bring to a boil
  6. Toss the asparagus and sugar snap peas into the boiling water and let sit in the boiling water for about 30 seconds to 1 minute.
  7. Immediately pour them in a strainer, or use a straining spoon, and place them in the ice water, let cool.
  8. Heat a large saucepan over medium heat and add 1/2 teaspoon of olive oil. Chop the shallot into a small dice and add it to the pan. Season with a pinch of salt and pepper. Cook for about 2 - 3 minutes, until starting to brown.
  9. Add in minced garlic and cook for about 30 seconds.
  10. Add the blanched vegetables and mix together, slightly warming the vegetables, about 1 minute.
  11. In a large bowl, add the cooled quinoa, vegetable mixture, and watercress leaves.
  12. Pour lemon vinaigrette over and mix together.
  13. Season with salt and pepper to taste.


Servings 4, Serving Size 175g, Calories 399, Fat 27.9g, Carbohydrates 31.8g, Protein 8.2g, Cholesterol 0mg, Sodium 202mg, Potassium 439mg, Fiber 5.1g, Sugars 3.2g, WW Pts 11 Note *Pour dressing over slowly and only add as much as you desire, you may not need to use it all.

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Isadora lives in Tucson, Arizona with her husband and very curious orange cat named Cheeto.  She is addicted to the Food Network, food magazines, and food blogs.  Her favorite food to cook and eat is anything Mexican!  When she is not in the kitchen or behind the camera she enjoys hiking, running, camping, and making tile mosaics.

Connect with Isadora!




Black Bean, Feta & Avocado Quinoa Wrap with Avocado Tahini Dip


Today is my baby boy’s birthday. I know most Mom’s feel this way from time to time, but honestly I can’t believe he is eight years old!

How the heck did that happen?

It feels like yesterday that he was toddling towards me early in the morning, dragging his blue and white blanket in one hand and holding his stuffed dog by the ear in the other. Oh how I wish I could pick up that little boy again and hold him tight!

Now, he’s the same height as his older brother and bigger.


There is so much I love about this boy.

It is easy to think of him as this happy go lucky kid and then he shocks you with an over the top intelligent question. Most often one that requires the help of Google to answer. He wants to know the answer to questions that have never once crossed my mind in 42 years.

He loves to draw and his pictures always have stories with them. Detailed stories, that always leave me wondering where he gets his creativity from.

Christian’s dedication to his brother is extreme. Even when he was two and three he would share anything and everything (even sweet treats) with his brother. He is so loyal and so loving that today is “their” day and they will be opening the presents together. (My boys act like twins and are quite frequently mistaken as such, though they don’t look a bit alike.)


He is deeply devoted to his baby sister too. Every morning and every time she gets up from a nap he runs too her and gushes over how beautiful and sweet she is. She adores him. My favorite memories of the two of them are when he reads to her. Especially when it is the Biscuit books, which were his favorites when he was tiny. I always thought he would be my youngest and seeing how he cares for his baby sister is truly heart melting.

I feel so proud of him today and so lucky to be his Mom.

While I am off celebrating today, I am really excited to have Jacquelyn from Marin Mama Cooks, here with us to share an amazing looking Quinoa Wrap. As if black beans, feta and avocado weren’t enough, she has also thrown in an amazing Avocado Tahini Dip into the mix. As a big fan of Avocado Hummus (let’s be honest – all things avocado) this is right up my alley.

Black Bean, Feta & Avocado Quinoa Wrap with Avocado Tahini Sauce

Black Bean, Feta & Avocado Quinoa Wrap with Avocado Tahini Sauce


  • Quinoa Wrap
  • 1 cup of dry quinoa, or feel free to use any leftover quinoa you have - Note: This makes up a full batch of quinoa, but I use it up all week in this wrap, as well as other dishes.
  • 2 cups filtered water
  • 1 15-ounce can of black beans, drained - You will also store any unused black beans for future wraps
  • 1 ripe avocado
  • 6-8 spinach leaves
  • Monterey jack cheese to taste
  • feta cheese to taste
  • large (9-inch) multi-grain, spinach or gluten free tortilla - You could also skip the tortilla and wrap it in lettuce or collard green, or just mix the quinoa mixture with some spinach leaves
  • avocado-tahini dip
  • 1 medium ripe avocado, peeled and diced
  • 1/3 cup well stirred tahini – make sure this is a level cup, as too much tahini will overpower the dip
  • 3 tablespoons fresh lemon juice (approx. 1 lemon)
  • 1/2 teaspoon ground cumin
  • 2 tablespoons cilantro, minced
  • 1/2 teaspoon coarse sea salt
  • 1/4 cup filtered water


  1. Peel and dice your avocado, measure out the 1/3 cup tahini, squeeze up your 3 tablespoons lemon juice and wash and mince your cilantro leaves.
  2. Combine the avocado, tahini, lemon juice, cumin, cilantro and sea salt in a mini prep or food processor and puree until smooth.
  3. Make sure to scrape down the sides one or two times so that everything gets mixed in. The mixture will be pretty thick and chunky at this point.
  4. Add in the 1/4 cup water and puree again until blended and smooth. The water helps to get the dip to a creamier consistency. Feel free to add a bit more water to get the dip to a consistency that you like. I found that using 1/4 cup or splash more was perfect.
  5. The dip can be stored in a well sealed container in the refrigerator for up to 4 days.
  6. Next, let's make up your quinoa. Bring the 1 cup well rinsed quinoa and 2 cups water to a boil in a medium sauce pan. Once the quinoa has come to a boil, give it a stir, cover it, and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. Note: Please check your package of quinoa for cooking instructions, as they all vary.
  7. The quinoa is done when its tender and you can see the little quinoa curlicues.
  8. Now, let's assemble the wrap!
  9. Assembling the wrap is all a personal preference. Some of you are going to want huge wraps and others of you are going to want a smaller wrap. So with that being said, take the amount of quinoa that you want to put in your wrap and put it in a small bowl, add in some black beans and then heat up the quinoa and black bean mixture either via the stove top or microwave.
  10. Mix in some of the avocado tahini dip to the quinoa and black bean mixture. The amount of avocado-tahini dip you add in is to taste. I like to add in enough to make the quinoa a bit creamy. The more avocado-tahini dip you add, the more flavor the quinoa will have.
  11. Note: If I'm going to microwave the quinoa mixture, then I just add in the avocado-tahini dip at the same time as the black beans.
  12. You can heat up your tortilla and melt your cheese anyway you wish. This is just what I do. Get out a tortilla and place it in a dry skillet over medium heat. Add to one half of the tortilla the Monterey jack cheese and feta. Flip the other half over like you're making a quesadilla, and let the cheese melt.
  13. Take the cheesy tortilla and place it on a plate. Top the tortilla with some spinach.
  14. Add the quinoa mixture and then top it off with some fresh diced avocado.
  15. Wrap it up like a burrito and enjoy!
  16. I've also enjoyed this quinoa salad sans the wrap. I've taken the black bean and quinoa mixture and put it in a bowl and topped it with some diced avocado and feta cheese. It's good anyway you eat it really.
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Jacquelyn is a mom to two who loves to make delicious healthy meals for her family. She lives in Marin, CA, which is about ten minutes north of San Francisco. You can connect with her on Facebook, Pinterest, Google +, Twitter and Instagram.

Sweet & Savory Quinoa Breakfast Bowl



Even though I’m not the biggest fan of traditional breakfast food, I almost always wake up  starving.  In fact, I can skip dinner fairly easily…but breakfast, not a chance.

One of my favorite ways to start the day is with a quinoa breakfast bowl.   Many times this will consist of quinoa, beans, veggies, avocado and hummus.  But lately, I’ve been loving this easy breakfast bowl that actually almost resembles breakfast food.

Since it comes together in just a few minutes, it is perfect for those mornings where Skye is up before 5am and the rest of the house is sleeping for a couple more hours.


I love those quite moments where the two of us are having breakfast together.

She’s not quite ready for this dish just yet, but she does do fairly well with quinoa, especially if I mix it with avocado.


What’s your favorite way to start the day?

Sweet & Savory Quinoa Breakfast Bowl

Sweet & Savory Quinoa Breakfast Bowl


  • 3/4 cup cooked quinoa
  • 1 ounce goat cheese or vegan goat cheese
  • 3 dates, chopped fine
  • 1 tablespoon pumpkin seeds
  • 1/2 tablespoon maple syrup


  1. Place quinoa in a bowl and toss with goat cheese, dates and pumpkin seeds. Drizzle with maple syrup and serve.
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Easy Quinoa Fried Rice


quinoa-fried-rice-7The thing I like most about being in Florida is that it starts to feel like spring so early in the year.  While much of the rest of the country is still dealing with snow, we are contemplating beach trips and worrying about if we go will the baby get sunburned.

(Before you let that make me hate me, let me remind you that if we are still here in August I will be dealing with 100+ degree days with so much humidity that when it rains in the afternoon (and it will) there will be steam coming of the road.)

The warmer temperatures never fail to make me excited.   I find myself wanting to be outside near constantly.  This is a challenge, especially since I finally took the plunge and started my new website.

I also find myself ready to lighten up my diet and simplify my cooking.    Recipes like this Easy Quinoa Fried Rice from Phoebe at  Feed Me Phoebe  are perfect for this time of year.

quinoa-fried-rice-2Still cozy enough to be considered comfort food for the occasional cooler night.

Yet veggie packed and perfect for getting you in the mood for spring.

Really, this is the kind of dish that works regardless of the weather.

Thanks Phoebe for sharing a great recipe with us!

Quinoa Fried Rice

Rating: 51

Yield: 4 servings

Calories per serving: 305

Fat per serving: 14g

Quinoa Fried Rice


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 tablespoons coconut oil
  • 4 medium carrots (preferably assorted colors), diced
  • 2 medium shallots, thinly sliced
  • 4 scallions, white and green parts separated, thinly sliced
  • Sea salt
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons soy sauce or gluten free tamari
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon sriracha
  • 2 eggs, beaten


  1. In a medium lidded saucepan, combine the quinoa and water and bring to a boil. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is al dente. Uncover and remove from the heat.
  2. Meanwhile, heat 2 tablespoons oil in a large wok or nonstick skillet. Saute the carrots, shallot, and white scallions over high heat until soft and beginning to brown, about 6 minutes. Season with salt. Add the garlic, ginger, and green scallions and stir fry until fragrant, another 2 minutes. Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes. Stir in the soy sauce, sesame oil, and sriracha.
  3. Push the quinoa to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs. Transfer the quinoa to bowls and serve right away.


Servings 4, Calories 305, Fat 14g, Carbohydrates 36.3g, Protein 10.2g, Cholesterol 82mg, Sodium 538mg, Potassium 557mg, Fiber 5.1g, Sugars 3.6g, WW Pts 8

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Phoebe Lapine is a 28 –year-old cookbook author, private chef, culinary instructor, blogger and caterer, born and raised in New York City, where she continues to live and eat. She documents her healthy comfort food, gluten-free finds, and snap shots of her professional cooking world on her award winning blog, Feed Me Phoebe.

Connect with Phoebe:




Beet Quinoa Salad with Goat Cheese & Walnuts



This is a Sponsored post written by me on behalf of Love Beets for SocialSpark. All opinions are 100% mine.

Don’t you just love beets? If you can believe it, I never tasted them until I was grown but it was love at first bite.

The thing is, as much as I love them I don’t use them all that often. I am a train wreck when it comes to making messes in the kitchen as it is, but give me a beet to scrub and there are stains everywhere. Since with three kids I have enough messes to clean up after, I tend to stay away from them.

That’s why when Love Beets asked me if I wanted to try their all natural, freshly cooked and flavor-infused beets I jumped at the opportunity. Beets minus the mess is a real win for me!



These beets are gluten free, certified Kosher and contain no artificial colors or preservatives. Some of them are certified organic and they are working toward non-GMO certification on all of the products. (YAY!)

They sent me several varieties to try and I’ve got to say – I loved them all. I think my favorite were the Baby Beets Infused with While Wine and Balsamic Vinegar and the Baby Beets Dipped in Sweetfire Marinade.

In addition to the great flavor, I love the health benefits of beets. Some of you already know that I was diagnosed with Stage 3 hypertension in my early 30’s and turned to healthy eating as a way to cure it. (It worked!)

Beets contain both nitrate and Potassium which work in the body to lower blood pressure. Along with sodium, Potassium works to steady the volume of blood in circulation. When you have more sodium in your body, it means more blood volume, more water and higher blood pressure. Potassium helps to flush the sodium out of your system and in doing so lowers your blood pressure.

The natural nitrates in beets are converted by the body into nitrites. Some of these are converted into nitric oxide which improves blood flow, lowers blood pressure and promotes vasodilatation (the widening of blood vessels).

By widening blood vessels and increasing the blood flow, beets help to reduce the oxygen need by muscles. This enables them to work more efficiently. So, if you are interested in increasing exercise performance or stamina and allow your muscles to perform the same amount of work with less oxygen, beets are a great addition to your diet.


In honor of February being Heart Health Month, Love Beets’ Beet the Odds Facebook promotion is a sweepstakes to raise awareness of the heart health benefits of beets.

They will be posting 4 Love Beets beet recipes and ask fans to share their favorite in order to receive a free product coupon and be entered in a sweeps for a chance to win a grand prize. Even better, every time you share the giveaway with a friend you get an additional entry.

The grand prize includes a years supply of Love Beets (26 free product vouchers) and a free nutrition/healthy living consultation with nutritionist and cookbook author Ellie Krieger.

So head over their Beet the Odds page and vote for your favorite recipe! You will get a product coupon and who knows? You may be the lucky grand prize winner.

When you are done with that come back and make this salad – it is my latest obsession.


Quinoa Salad with Goat Cheese, Beets & Walnuts

Rating: 51


  • 2 cups cooked quinoa
  • 8 oz Love’s Vinegar Infused beets, grated or sliced thin
  • 1 small Granny Smith apple, diced
  • 2 ounces goat cheese, crumbled or nut cheese (optional)
  • 1/4 cup dried cranberries
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup walnuts, toasted
  • Dressing
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 cup olive oil


  1. In a large bowl combine quinoa, beets, apple, goat cheese, cranberries and parsley.
  2. Make dressing by combining vinegar, mustard, maples syrup, sea salt and pepper in a blender. Add olive oil in a steady stream and process until smooth. Toss quinoa mixture with desired amount of dressing. Top with walnuts and serve.


Servings 4, Calories 355 (assuming you use all the dressing), Fat 22g, Carbohydrates 31.9g, Protein 9.7g, Sodium 393mg, Potassium 289mg, Fiber 5g, Sugars 11.4g, WW Pts 10

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Cherry Banana Quinoa Smoothie


Cherry Banana Quinoa Smoothie | http://www.cookingquinoa.net


As a busy mom of three, I can’t tell you how many times smoothies have saved me.  Running out the door in the morning with no time for breakfast?  Smoothies all around.

Feeling run down when the baby is up every hour on the hour?  Green smoothie to the rescue.

Whether for breakfast, snacks or even lunch, I am so happy to have a wide variety of smoothie and juice recipes to rely on.

While I adore green smoothies and juice, the boys are not so enthusiastic. In fact, I’m pretty sure I could give them a green milk shake and they would refuse it…just because it is green.  (Their refusal of all things green is a major mom fail on my part.  Lucky for me Skye already loves broccoli so there is hope for her with green smoothies.)

With the boys I stick to fruit based smoothies and try to pump up the nutrition with great add ins like quinoa and flax.

This is one of their favorites and I have to day that I agree.  They love the taste and I love that it is an easy way to get some quality nutrition in them.

Speaking of easy meals, there are just 9 day’s left to get the Winter Soups Community Cookbook for just $3.97!  This book has 52 creative soup recipes from your favorite real food bloggers.





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Cherry Banana Quinoa Smoothie

Rating: 51

Yield: 1 serving

Calories per serving: 389

Fat per serving: 5.8g

Cherry Banana Quinoa Smoothie

Cherries are known to have anti-inflammatory compounds that can help with aches and pains and may also work to combat chronic disease. There is also research that suggests that tart cherry juice can help improve sleep.


  • ¼ cup quinoa flakes
  • 1 cup tart cherry juice
  • ½ cup almond milk or milk of choice
  • 1 banana, peeled and diced
  • 1 tablespoon organic ground flax seeds
  • 1 teaspoon vanilla extract
  • ½ cup ice


  1. In a blender combine quinoa flakes, cherry juice, almond milk, banana, flax and vanilla extract. Process until smooth. Add in ice and process for another minute. Transfer to a glass and serve immediately.


Servings 1, Calories 389, Fat 5.8g, Carbohydrates 75.9g, Protein 7.1g, Cholesterol 0mg, Sodium 119mg, Fiber 8.6g, Sugars 44.5g (Note: This is one adult size serving. For the boys I would divide it between them.)

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Everything Bagel Quinoa Cakes with Smoked Salmon & Crème Fraîche




Hi Everyone! I’m so excited to be guest posting here on CookingQuinoa.net. I’m Lori, and I blog over at Foxes Love Lemons. My blog is all about simple yet special (and mostly healthy!) original recipes and tips from my culinary school adventures. Quinoa makes an appearance in my recipes quite frequently, and today I’m sharing one of my favorite quinoa recipes with you.

To say I’m obsessed with everything bagels would be an understatement. An everything bagel slathered with chive cream cheese and smoked salmon would probably be my last meal. But seriously, the amount of calories from bagels is just out of control. It’s definitely not something I can eat every day. Since my favorite part of this treat is the flavor of the bagel seasoning itself, I decided to use that flavor in a variety of more healthful ways.


It is super simple to make your own everything seasoning. It’s nothing more than a combination of dried minced garlic, poppy seeds, sesame seeds, caraway seeds and kosher salt. You can stir together a small bowl of it and just keep it in a sealed container in your pantry. I sprinkle it on everything from English muffins to cottage cheese to eggs to broiled fish.


I like to make a big batch of quinoa at the start of the week and keep it on hand for simple meals. If I get to the end of the week, and still have a bit left, one of my favorite tricks for using it up is to make small quinoa cakes and cook them in a skillet until they get nice and golden brown. Here, I’ve sprinkled them with a little bit of my favorite seasoning mix. To continue with the bagel theme, I figured why not top them with some smoked salmon? I also added a dollop of crème fraîche (sour cream works, too) and a sprinkle of chives. All of the flavors of my beloved everything bagel, in a much healthier form!


Everything Bagel Quinoa Cakes with Smoked Salmon & Crème Fraîche

Rating: 51

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Yield: 2 servings


  • For the Everything Seasoning:
  • 2 teaspoons dried minced garlic
  • 2 teaspoons poppy seeds
  • 2 teaspoons white sesame seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon kosher salt (optional)
  • For the Quinoa Cakes:
  • 2 eggs
  • 1-1/4 cups cooked and cooled quinoa
  • 1/2 cup whole wheat panko breadcrumbs (see note)
  • 2 tablespoons shredded Parmesan cheese
  • 1 tablespoon Everything Seasoning
  • Nonstick cooking spray
  • Garnishes:
  • 3 ounces smoked salmon
  • 1/3 cup crème fraîche or sour cream
  • 1 tablespoon chopped fresh chives


  1. Make the Everything Seasoning: In small bowl, stir together all ingredients. Store at room temperature in an airtight container until ready to use. You will have a little bit left over to sprinkle on other things.
  2. Make the Quinoa Cakes: In medium bowl, lightly beat eggs. Add quinoa, breadcrumbs and cheese; stir until well combined. Form mixture into 4 (1/2-inch-thick) cakes. Sprinkle both sides of cakes with Everything Seasoning, lightly pat to adhere.
  3. Heat large nonstick skillet over medium-high heat. Spray skillet with cooking spray; transfer cakes to skillet. Cook 4 to 6 minutes per side or until cakes are golden brown.
  4. Serve quinoa cakes topped with smoked salmon, crème fraîche and chives.


Servings 2, Calories 461, Fat 21.7g, Carbohydrates 40.12g, Protein 26.7g, Cholesterol 200mg, Sodium 2257mg, Fiber 4.9g, Sugars 1.8g, WW Pts 12

Wendy's Note: To make this gluten free, skip the panko breadcrumbs and make gluten free breadcrumbs. Here is how.

You will need 1/2 loaf of gluten free bread (though just a couple of slices would be enough for this recipe.)

Preheat your oven to 300 degrees. Chop up leftover bread in your food processor and spread it in a thin layer on a rimmed baking sheet. Cook for 5 minutes.

Turn the oven off and let sit for 30 minutes or so. Voila! You’ve got great breadcrumbs without any extra oil! I do this just before my bread goes stale and then store the breadcrumbs in the freezer so I have them on hand whenever I need it.

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Quinoa Apple Cheddar Soup



I don’t make soup often, but when I do I am always caught off guard by how much I love it.

This Broccoli Spinach Quinoa Soup is still one of my favorites. (And you guys liked it too! It’s been Pinned over 13,000 times.)

I suppose living in warm environment is partly to blame for my infrequent soup making, but that certainly wasn’t a problem this week.  Even here it was time to put my flip flops up and break out something warmer.  (What I would give for just one more warm sunny day!)

It wasn’t all bad though.  I took advantage of the cold and made this amazing Quinoa Apple Cheddar Soup.  It was so rich and creamy and packed with flavor.  Perfect comfort food for the dreary weather.


I got the idea for this from Rachel Ray, though my recipe looks quite a bit different from hers.  I love the apple cheddar combo, but I wasn’t sure if the sweetness was going to throw me off.  I am happy to say that it didn’t.

Do make sure that you use unsweetened apple juice though, because I am pretty sure that had I used sweetened apple juice it would have been too much.  (Bonus points if you juice your own apples.)


In other news, I am really excited to have started a Quinoa community on Google+. Even if you haven’t jumped on the G+ bandwagon yet (I know I am late to the party!) I hope that you will come join the group. You can do so here:

Join the Quinoa Conversation!

If you aren’t familiar with a community, you should understand that it is a bit different that a Facebook Page. A community is not just a place for me to share with my followers, but also a place for you to share with each other. Cook a quinoa recipe? Snap a pic and share it with everyone. If you come up with a recipe you’d like to share that would be great too. You can ask questions and give support to others who are working towards healthy living. By the way, other bloggers are more than welcome. Please come and share.

Lastly, in case you missed it, I just launched my latest ebook, Quinoa Strong. Take a sneak peak:








If you are feeling off track, stalled or just in need of a little more inspiration, be sure to check out my latest e-book, Quinoa Strong. With over 50 recipes including everything from breakfast to dessert, you are sure to find the motivation you need to stay on course!

Quinoa Apple Cheddar Soup

Rating: 51

Yield: 6 servings

Serving Size: 303g

Calories per serving: 227

Fat per serving: 6.2g

Quinoa Apple Cheddar Soup


  • 1 onion, chopped fine
  • 1 large apple, peeled and chopped
  • 1 1/2 cups cooked quinoa
  • 3 1/2 cups chicken or vegetable broth
  • 1 cup unsweetened apple juice
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 8 ounces cheddar or Daiya cheese
  • 3 slices gluten free bread
  • 1 tablespoon dijon mustard
  • Chopped Chives


  1. Spray a large pot with olive oil and add onion and apple. Cook until the apple is soft, about 8 to 10 minutes. Add quinoa, broth, apple juice, thyme, crushed red pepper, salt and pepper and bring to a simmer. Cover and cook for 10 minutes. Add all but 1/4 cup of the cheese and cook over low until melted. Allow to cool slightly then working in batches, puree in a blender.
  2. Meanwhile, preheat the broiler. Spread mustard on bread and top with remaining cheese. Cook until cheese is melted and then cut into 1” squares.
  3. Ladle soup into bowls and then top with croutons and chives.


Servings 6, Calories 227, Fat 6.2g, Carbohydrates 29.3g, Protein 14.7g, Cholesterol 8mg, Sodium 1095mg, Fiber 3.2g, Sugars 10.5g, WW Pts 6

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Spicy Buffalo Chicken & Quinoa Wraps


Spicy-Buffalo-Chicken-and-Quinoa-WrapHow is 2014 going?

They say that most people break their New Year’s resolutions within the first seven days of the year.  I didn’t really make “resolutions” this year (too all or nothing for me),  but I do have quite a few goals.  Other than the fact that accomplishing them all is completely unrealistic given all that I have going on (hello, mobile baby!), I do feel pretty good about where I am at with several of them.

I had a bumpy start the first couple days of productivity (did I mention I had a mobile baby?) and have finally realized that I have to be more realistic about what I can get done.  (Don’t laugh but I bought a smaller notebook for my daily to do list so I at least have a shot at finishing it.) Oh, and I need help.

One thing that I am especially proud of is how I’ve been eating.  After losing 40 pounds last year, I’d like to lose another 25ish this year.  Sadly, the back half of the year found me way off track.  After a conversation with a good friend over the weekend, I realized that how I was eating was impacting more than just my stalled weight loss.

So, with an eye towards nutrition, not deprivation, I’ve gotten serious about eating for energy.  Green juice, wheat grass, lots of veggies and of course quinoa have made all the difference in the world in how I’ve been feeling.

You know what else I’m proud of?  I just finished my latest e-book, Quinoa Strong!  It is a follow up to last year’s super successful Quinoa Fit, and I gotta say I think it is my best book yet.


If you are feeling off track, stalled or just in need of a little more inspiration, be sure to check out my latest e-book, Quinoa Strong.  With over 50 recipes including everything from breakfast to dessert, you are sure to find the motivation you need to stay on course!

Speaking of staying on track, sometimes one of the best ways is to find healthier recipes you enjoy that feel insanely indulgent.  (This is especially true if you are just starting out with healthy eating.)  I’m excited to have Stephanie here today from Life Tastes Like Food here with us today to share an easy and delicious recipe!




Spicy Buffalo Chicken & Quinoa Wraps

Rating: 51

Spicy Buffalo Chicken & Quinoa Wraps


  • 2 Whole wheat or gluten free tortillas
  • 1 Chicken breast, grilled and sliced into strips
  • 1/2-3/4 Cups cooked quinoa (depending on how much you want in your wrap!)
  • 1/4 Red onion, thinly sliced
  • 2 Handfuls of spinach
  • 2 Tablespoons of your favorite buffalo hot sauce, plus a little extra for garnish
  • Blue cheese dressing
  • Crumbled blue cheese for garnish


  1. Toss quinoa and chicken strips in 2 tablespoon of hot sauce until fully coated. Use as much/less hot sauce as you’d like here. Some like it lighter and others like it spicier so it’s up to you!
  2. Warm the whole wheat tortillas up in a pan or in the microwave. Then place a handful of spinach down the middle of each tortilla.
  3. Divide the chicken/quinoa mixture in two and spread on top of each spinach layer. Then add the red onions.
  4. When ready to eat, drizzle some blue cheese dressing and extra hot sauce over the chicken/quinoa/onion mixture.
  5. Top off with crumbled blue cheese, and then roll it up!
  6. Roll out, roll out, you’re done! Chow down.


Wendy's Notes: For a vegetarian option, steamed or sauteed tempeh would be great here. If any one is interested, I have a great skinny blue cheese dressing.

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Life Tastes Like Food



Quinoa Breakfast Scramble



I can’t believe that it is the 6th of January and this is the first time I’ve posted this year.  Bad blogger!

I promise this isn’t a sign of things to come this year.  I have a lot of exciting things planned, including some great giveaways.  You can also look forward to some healthier Super Bowl snacks later this month. (Baked Quinoa Crusted Onion Rings, anyone?  Still perfecting that one but it’s looking very promising.)

Today I’m in the kitchen working on a new Black Bean, Quinoa & Cheddar Burger and a new soup concoction just for those of you who are presently freezing.  (What is up with this weather???)  If all goes well I will be back to share those before the end of the week.

In the meantime, I’ve got a simple but delicious breakfast recipe brought to you by Lena from Root & Blossom.


Hi! My name is Lena and I blog over at Root&Blossom. I write a food, family, DIY and travel blog- we’re actually flying off to Japan on the 2nd of January and will be there for 3-4 months. It’s our third trip and are so excited to get back! Wendy asked me if I had any Quinoa recipes that I would like to share here on her lovely space and of course I did. Hope you enjoy one of my favorite ways to eat quinoa.


Quinoa Breakfast Scramble

Quinoa Breakfast Scramble


  • 1/2 cup cooked quinoa
  • 2 scrambled eggs
  • 1/2 avocado cubed
  • salsa, lemon pepper, and garlic salt to taste


  1. Place quinoa in a serving bowl ad top with eggs and avocado. Top with salsa and sprinkle with lemon pepper and garlic salt.
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Curried Butternut Squash Quinoa Soup



Do you guys have your holiday menus planned?

I’m still working on ours.

This year is going to be really simple because it’s just the five of us. Since the boys are such picky eaters and Skye’s diet still super simple, I am focusing on what I am going to make the grown ups.

One thing I know we will be having is Curried Butternut Squash Soup. This recipe, from The Holiday Quinoa Cookbook (ebook), is one of my favorite soup recipes of all time. It has a kick to it that I just can’t resist. I love it topped with a little Greek yogurt and sprinkled with pistachios.

I am sharing this recipe today over at Healthy Blender Recipes.  Check it out HERE.


Layered Quinoa Salad



I’m excited to have Jane here today, sharing a great (and easy) Layered Quinoa Salad.  This is the perfect way to stay healthy this time of year.



Hi there, I’m Jane from ‘Jane’s Adventures in Dinner’ and I couldn’t be happier to be guesting at Wendy’s awesome blog ‘Cooking Quinoa’.

Who am I?

profile pic

I’m a happy, Canadian, wife and mummy who loves to: cook, drink wine, attempt to be a better photographer and shop too much.

We love quinoa in our house.  I’ve made it into falafel, granola, bread…you name it and everyone is thrilled each time it arrives on the table.

Since it is so cold here right now my brood is craving crunchy  freshies in a big way.

A yummy layered salad is the perfect fix for your vitamin deprived bodies.

I had a rummage and found all sorts of good stuff lurking; romaine, carrots, quinoa (cooked up as a side the night before), chopped chicken (leftovers from a roast chicken that needed that quinoa side), cherry tomatoes, almond slivered (toasted) and everything wonderful to make a lime dressing.

I made smaller versions of this salad in jars and took them for lunch as well but this was the nicest weekend treat going.

Start with slicing the cherry tom in half and begin layering 2 cups of each; lettuce, carrots, quinoa (once I got those cute little hands out of it), lettuce, chicken…

layeredquinoa1 the peppers andlayeredquino2

those a quarter cup of beautiful, toasted almonds.


That’s yummy enough but the real star is a dressing that I think I could drink on it’s own.

It’s all done in a food processor and takes 30 seconds of whizzing.


2 limes (quartered but that’s it-don’t worry about peels, seeds or anything else), 1/8 cup honey, 1/2 cup cider vinegar, pinch crushed chillies (Like more heat? Add more) and sea salt, 1/3 cup oil (I like caonola but sunflower works well too) and 1 cup fresh cilantro (stems too).  The dressing will still be a bit chunky but it’ll still be delicious.  Let sit for a few minutes and pour over salad.

layeredquinoa3 Enjoy!  And thanks again so much to Wendy for letting me visit.





Layered Quinoa Salad

Layered Quinoa Salad


  • 1 pint cherry tomatoes, halved
  • 4 cups lettuce, divided
  • 2 cups sliced carrots
  • 2 cups cooked quinoa
  • 2 cups chicken
  • 1 yellow or red pepper, sliced
  • 1/4 cup toasted almonds
  • Dressing
  • 2 limes, quartered
  • 1/8 cup honey
  • 1/2 cup cider vinegar
  • 1 pinch crushed red chilies
  • 1/2 teaspoon sea salt
  • 1/3 cup oil of choice
  • 1 cup fresh cilantro


  1. Make dressing by combining all ingredients in a food processor and processing for 30 seconds. Allow to sit for a minute.
  2. In a large bowl layer halved tomatoes, 2 cups lettuce, carrots, quinoa, remaining two cups lettuce, chicken and peppers. Top with almonds and dressing and serve.
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Until the next adventure, Jane


Moroccan-Spiced Quinoa with Roasted Broccoli and Chickpeas


quinoa-roasted-broccoli-chickpeas-2 Greetings fellow quinoa lovers!

I’m Lauren, and I blog over at Oatmeal with a Fork. Just to tell you a bit about me, I live in Tucson, Arizona with my husband and our two little girls, Jade and Natalie.

My passion for healthful cooking and baking originated with my dad, but it didn’t truly blossom until my health took a turn for the worst. In my late teens, I began experiencing an onslaught of symptoms, including multiple food allergies and chemical sensitivities, that rapidly decreased my quality of life.
Though this was an extremely difficult time for me, it all led to the inception of my blog, where I create delicious, allergy-friendly recipes and hope to inspire others in similar circumstances.

I’m extremely happy to have connected with Wendy and to be able to share with you one of my recipes!

Moroccan-Spiced Quinoa with Roasted Broccoli and Chickpeas

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Moroccan-Spiced Quinoa with Roasted Broccoli and Chickpeas


  • 1 c. dry quinoa
  • 2 T. olive oil
  • 3 c. broccoli, chopped into small pieces
  • 1 can chickpeas, rinsed, drained, and patted dry
  • 1/2 t. sea salt
  • fresh black pepper
  • 1 T. coconut oil
  • 1/2 c. yellow onion, chopped fine
  • 2 garlic cloves, minced
  • 1 1/2 t. coriander
  • 3/4 t. cumin
  • 1/4 t. turmeric
  • 1/4 t. paprika
  • 1/8 t. cinnamon
  • fresh cilantro
  • lemon wedges


  1. Cook the quinoa according to package directions.
  2. Preheat the oven to 425 degrees.
  3. Toss the broccoli and chickpeas with the olive oil, 1/2 teaspoon of sea salt, and a few grinds of black pepper.
  4. Spread out the mixture evenly onto a parchment paper-lined baking sheet.
  5. Bake the mix for 20-25 minutes, until the broccoli is lightly charred (not burnt).
  6. Meanwhile, heat the coconut oil in a pan.
  7. Add in the onion and cook for about five minutes.
  8. Add in the garlic and spices and cook for about one minute.
  9. Add in the cooked quinoa and toss the mix until the quinoa is coated with the spices (you may need to add a bit of water or more oil to prevent sticking).
  10. Lightly stir in the roasted vegetables (or just pile them on top).
  11. Top with a squirt of lemon juice and a bit of fresh cilantro and serve!
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I’ve been making and tweaking this dish for a while now, trying to get the spice proportion just right. I’ve always enjoyed turmeric, but since learning of its many health benefits (including aiding with allergies), I’ve been even more motivated to include it in recipes.

Though not truly ‘Moroccan’, I enjoy pairing the quinoa with roasted broccoli, though you could use cauliflower or even cubed potatoes in place of it. The roasted chickpeas add a nice, subtle crunch to the dish, and make this more of a meal than a side.

I hope you all enjoy this if you try it, and please stop by and visit me sometime!

What are your favorite spices to cook with?

Aside from turmeric, I really enjoy saffron, oregano, and cloves.

Connect with Lauren:




Strawberry Chamomile Quinoa Smoothie


I don’t know about you, but I have enjoyed way too much heavy food over the last week.

Though I will continue to enjoy my fair share of treats this holiday season, I will also be incorporating as many light meals as I can into my meal plans. I’ve worked way to hard to get the baby weight off (with more to go…ugh!) and I can’t afford to backslide now. I have a habit of eating leftovers for breakfast, which isn’t a good thing when dinner has been of the holiday celebration sort. So, I’m working on some new quinoa breakfast recipes that I am hoping will help keep me on track.

In the meantime, I have a great smoothie recipe brought to us by Rowena, from Apron and Sneakers


Doesn’t this look incredible?


Don’t forget – if you are looking for more ways to stay on track this holiday season, you can pick up a copy of my ebook, The Holiday Quinoa Cookbook. It is jam packed with over 150 pages of healthy recipes that will keep your energy levels high and your weight in check.

Holiday Quinoa Cookbook

Strawberry Chamomile Quinoa Smoothie

Strawberry Chamomile Quinoa Smoothie


  • 1/2 cup chamomile tea
  • 1 tablespoon dried chamomile flowers (or 1 teabag) + extra flowers for garnishing
  • 1 cup almond milk (or regular milk)
  • 1/4 cup cooked quinoa (You can replace this with old fashioned oats.)
  • honey (if almond milk is unsweetened)
  • 1/2 cup strawberries (fresh or frozen)


  1. Steep chamomile flowers in hot water for about 5 minutes. Strain flowers if you don't want to include them in the smoothie. If you want to include them for a more intense flavor, just leave them. Remove teabag if using one. Refrigerate until it cools down.
  2. Put the almond milk, cold chamomile tea (with flowers), cooked quinoa & strawberries in a blender and blend until smooth. Sweeten with honey if needed.
  3. Garnish with dried chamomile flowers if desired.


Servings 1, Calories 120, Fat 4.4g, Carbohydrates 17g, Protein 3.6g, Cholesterol 0mg, Sodium 181mg, Fiber 3g, Sugars 3.9g

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Rowena is the author of Apron and Sneakers, a food and travel journal started when she moved to Italy 14 years ago. She shares healthy recipes (and some not so healthy ones!) created for family and travel photos and experience from Italy. In addition to her own website she also writes food and travel articles for other sites.


This post was featured in Slightly Indulgent Tuesdays.

Quinoa with Veggies and Almond Butter Curry Sauce


almond-butter-curry-quinoaI’ve decided that there are two kinds of people: Those who live for the holiday shopping chaos and those who would rather get a root canal without a pain killer rather than find themselves in a retail store on the day after Thanksgiving.

I, most definitely, belong to the last group.

But what is a Mamma to do when her baby girl seemingly overnight grows out of all of her clothes and can no longer fully straighten her legs in her one piece pajamas? One night they were fine and the next, not so much.

YEP. Outlet Mall.

Mommy guilt can do crazy things to a person.

Let me say, I will be planning ahead for her next growth spurt.By the time I made it into the parking lot, my blood pressure was already up. Let’s not even talk about the thirty minutes driving around in the chaos trying to find a parking spot. People with babies in strollers laughing and talking and not paying a bit of attention to the cars they are walking in front of. Crowds and crowds of people strolling around, enjoying themselves as if they didn’t have a care in the world.

I like to describe my shopping style as hunter-killer. I go, I get what I want, and I bring it back to the cave…errr house. All this lingering and people walking slowly was seriously cramping my style. Not to mention the sheer volume of people was making me feel like I needed a paper bag to breathe into.

I almost gave up and then I thought of my poor girl and her feet.

Those of you who are out there in the thick of it – saving hundreds on your holiday shopping in the process – you have ALL MY RESPECT. Can you please do my holiday shopping for me? No? Ok, well good thing I can do it all online because if I can help it I will not be venturing into a store again until after the holidays.

Well…I don’t like shopping but I do love great food and today I’ve got a good one for you.

I’m excited to have Jessica here from One Part Plant. She thinks it is fun to do tricks with her food that make simple dishes look like you spend hours on them. Like this:



I have to agree that it is fun! Hope you enjoy!

Quinoa with Veggies and Almond Butter Curry Sauce

Rating: 51

Yield: 6 servings

Calories per serving: 259

Fat per serving: 13.9g

Quinoa with Veggies and Almond Butter Curry Sauce


  • 1/2 cup almond butter
  • 1 tablespoon tamari
  • Juice of small lime (or 1/2 of a large one)
  • 1 1/2 teaspoons red curry paste
  • 1 tablespoon veggie broth
  • 1/4 teaspoon salt
  • 1 tablespoon real maple syrup
  • 1 bunch of broccoli, cut into florets
  • 1/2 bunch of kale (or veggies of your choice), chopped
  • 3 cups cooked quinoa


  1. Start steaming your veggies while you make your sauce.
  2. For the sauce, put all ingredients into a high-speed blender and blend. Pour your sauce into a small sauce pan on low heat to warm the sauce (not too long, so it doesn’t over-thicken). Add a little water if the sauce gets too thick.
  3. Top your quinoa with your steamed veggies and pour on the sauce. Enjoy!


Servings 6, Calories 259, Fat 13.9g, Carbohydrates 26.1g, Protein 9.5g, Cholesterol 0mg, Sodium 388mg, Fiber 3.4g, Sugars 2.3g

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Quinoa Fried ‘Rice’



Hey quinoa lovers! Thanks for having me here today! I’m Becca and I share my favourite simple vegetarian recipes over at Amuse Your Bouche. I’m guessing that since you’re here on Cooking Quinoa, you’re all pretty big quinoa fans, so I hope you don’t judge me when I admit that I’ve actually only ever cooked with it about three times. It’s a little bit expensive here in the UK, so I’ve always talked myself out of buying it – until a couple of months ago, when I bit the bullet and picked up a bag.

And I’m so glad I did! I’ve used it a few times now, and I love how quick and easy it is to cook, and how versatile it is! Since I’m still getting to grips with how to use quinoa, I thought I’d share a simple recipe with you today. It’s a quinoa-ified version of a rice dish that I’ve cooked many times – egg fried rice! There’s no doubt in my mind that I preferred this version to my usual rice version, and this one will definitely become the norm for me – quinoa has a softer texture and it’s so good at soaking up any flavours you add (an obscene amount of soy sauce, in my case). The leftovers were great reheated the next day as well.

The thing I love about this recipe (well, one of the things I love about it) is that you can change it up however you like. I had some leftover corn in the fridge, so I added it in – you can basically use this recipe to clear out whatever veg need eating up from your fridge. Or, if you don’t have any fresh veg to use, it’s great with frozen vegetables too – I used a mixture of corn, green beans, peas and baby carrots, which worked perfectly. The recipe lists the vegetables I used, but feel free to mix it up a bit.

If you’re vegan, you can skip the egg in this recipe – but if you’re not vegan, I highly recommend leaving it in, because it adds a great extra texture as well as another hit of protein. Meat-eaters could serve this as a side dish alongside some chicken, or mix the meat right in. However you decide to serve it, do it soon! It’s too tasty to leave it waiting too long!


Quinoa Fried ‘Rice’

Rating: 51

Quinoa Fried ‘Rice’


  • 120g quinoa (about 3/4 cup)
  • 1 bsp oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 150g mushrooms, thinly sliced (about 6 oz)
  • 100g frozen vegetables (I used a mixture of corn, peas, green beans and baby carrots) (about 4oz)
  • 100g canned sweetcorn kernels (drained) (about 4 oz)
  • 3 eggs
  • Black pepper
  • 3-4tbsp dark soy sauce (plus more to serve) (**see note)


  1. Boil the quinoa in plenty of water, and drain it once it's soft.
  2. Meanwhile, heat the oil in a large frying pan or wok, and add all the vegetables (onion through corn). Cook over a fairly low heat, stirring every couple of minutes, for 5-10 minutes, until all the vegetables are soft (including the frozen ones!).
  3. To cook the egg, push all the vegetables to the side of your wok (or even transfer them to a separate bowl for a couple of minutes) - this helps the egg to cook without getting lost through the veg. Crack the eggs into the empty part of the pan. Cook over a fairly low heat for a few minutes, scrambling them with your wooden spoon, until cooked. The vegetables can then be mixed back in.
  4. When the quinoa is cooked and drained, add it to the pan, and mix well. Add black pepper and soy sauce to taste. I like quite a lot of soy sauce, but add a little to begin with - you can always add more as you're eating. Serve immediately.


Wendy's Note: if you are gluten free use gluten free tamari

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Visit Becca over at Amuse Your Bouche for more simple vegetarian recipes. You can also follow her on Facebook, Twitter and Pinterest.

Mediterranean Quinoa Salad


This is the time of year that I feel like things go into overdrive.

First my birthday (not such a big deal), then Thanksgiving, then Alex’s birthday, then Christmas, then New Year’s, then Christian’s birthday. This year we have Skye’s birthday to add to the mix a little over a month after Christian’s birthday.

Whew! Though I get tired just thinking about it, I love every minute of it. Kid’s are so much work, but so much fun! Nothing is better than their crazy excitement, even if on occasion the volume reaches levels that can make me reach for a glass of wine. :)

This year, I’m really trying to plan ahead, and also making an effort to keep things simple. Whether I will accomplish this or not is another story, but one thing I’ve been thinking a lot about is how we all tend to get so caught up in the doing of the season that we forget to actually enjoy it.

I’m so excited to share this amazing quinoa salad from Lisa and Anna from Garnish With Lemon. It’s the perfect simply delicious dish that us busy moms need!

Mediterranean Quinoa Salad

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

Calories per serving: 238

Fat per serving: 14g

Mediterranean Quinoa Salad


  • 2 cups water
  • 1 cup uncooked quinoa
  • 1/3 cup red wine vinegar
  • ¼ cup olive oil
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 2 Roma tomatoes, seeded and diced
  • ½ cup chopped kalamata olives
  • ½ cup crumbled feta cheese
  • ½ cup chopped fresh cilantro
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • Juice of one lemon


  1. Bring quinoa and water to a boil over medium heat. Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa. Fluff with a fork and cool for 5 minutes.
  2. Add the oil and vinegar and let quinoa come to room temperature. Add onion, tomatoes, pepper, olives, cilantro, and salt and pepper. Stir gently.
  3. Add feta cheese and gently combine. Chill for 2 hours to let flavors combine. Squeeze lemon juice over salad right before serving to brighten flavors.


Servings 6, Calories 238, Fat 14g, Carbohydrates 22.5g, Protein 6.4g, Cholesterol 11mg, Sodium 633mg, Fiber 3.5g, Sugars 2.9g, WW Pts 6

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