These 3 Delish Quinoa Recipes Are Easy To Make

Quinoa is a superfood that is all the rage these days. It originates in the Andean region of South America, primarily Bolivia, Ecuador, and Peru. The rise in veganism and the easy availability of this food item has increased the consumption of quinoa all over the world. In the United States, the value of quinoa consumption is expected to double in 2024. From a health-perspective, it has a high concentration of protein and is gluten-free. This go-to food for weight watchers can satiate your hunger cravings with these easy and delicious recipes.

Everyday Quinoa

Ingredients:

• 1 part quinoa

• 2 parts water

• Shallots or onion

• Lemon

• Fresh herbs

• Salt

• Olive oil

Method:

• Rinse the quinoa with water.

• In a pot, take the quinoa and water, and bring them to a boil and let the dish simmer for about 15 to 20 minutes. Add salt as per taste.

• Add the sautéed shallots to the cooked quinoa and drizzle some olive oil and ground spices as per your taste.

• Squeeze a lemon on the dish and garnish with fresh parsley.

Your dish is ready to serve!

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Quinoa salad

Ingredients:

• 1 part quinoa

• 2 parts water

• ½ a slice of a medium diced cucumber

• 1 medium chopped bell pepper

• 1 cup of grated carrots and broccoli stems

• ½ cup of nuts and seeds like sunflower seeds, walnuts and pine nuts

• ½ cup of fresh herbs like cilantro, basil, dill, mint or parsley

• ½ cup of cooked chickpeas

• ½ tsp of sea salt

• ½ tsp of honey

• ½ tsp of ground black pepper

• ¼ cup of apple cider vinegar

• ½ cup of extra virgin olive oil

• 2 or 3 lemon wedges

Method:

• In a large bowl, take the cooked quinoa and add all the veggies and nuts.

• In a small bowl, add the apple cider vinegar, lemon juice, honey, salt, ground black pepper and olive oil. Blend them together to make the dressing.

• Add the dressing to the salad and toss well.

• Add extra salt or ground black pepper if required.

Serve cold.

Quinoa upma

Ingredients:

• ½ cup of quinoa

• 1 and a half tablespoons of any oil

• ⅓ cup of finely chopped onions

• ½ tsp of chopped green chillies

• 1 dry red chilly

• 7 to 8 curry leaves

• ½ tsp of mustard seeds

• ½ tsp of cumin seeds

• ½ tsp of husked and split black gram

• ½ tsp of yellow mung lentils

• ⅓ cup of finely chopped carrots

• ¼ cup of finely chopped french beans

• ⅓ cup of green peas

• 1 cup of water

• Salt as per taste

• 2 tablespoons of chopped cilantro

Method:

• Rinse the quinoa with water and drain the excess water. Set the quinoa aside.

• In a pan, add mustard to the oil on a low flame.

• Add cumin seeds, black gram and yellow mung lentils to the pan when the mustard seeds start popping.

• Keep the pan on a low flame till the black gram and yellow mung lentils turn golden brown.

• Now add green chillies, dry red chilly and ginger in the pan and fry on low heat for about 30 seconds.

• Add the curry leaves and onions.

• Stir and sauté the pan’s contents on medium heat until the onion turns soft and translucent.

• Mix in the carrots, green peas and french beans.

• Sauté on low heat for approximately two minutes.

• Add the quinoa and mix well. Sauté it again for a minute on low heat, then add water and mix it well.

• Add salt as per taste. Cover the pan with a lid and let the pan’s contents simmer till the quinoa seeds turn soft, translucent and fluffy.

• Once the water has evaporated and the seeds are cooked properly, remove the lid and turn the heat off.

• Garnish it with some cilantro. Serve it hot with lime pickles or coconut chutney if needed.

Bon Appétit!

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