We Love Quinoa
This speedy, simple dish features two — no, three — vegan faves — quinoa, kale and nutritional yeast. Nutritional yeast provides a big B-12 boost and terrific cheesy flavor. What’s not to love? Tart this dish up with a handful of your favorite chopped herbs, pair it with grilled vegetables or tempeh or serve with a salad.
Here’s an easy dish to highlight super-nutritious quinoa. With a flavorful sauté of onion, cabbage, and green beans, this needs very little in the way of seasoning. Serve with a simple bean dish and a colorful salad for a simple meal. Photos by Hannah Kaminsky. more→
Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you’ve got the oven going at 400º F, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple coleslaw or other slaw-style salad goes well with these, whether or not you serve with roasted vegetables. Photos by Evan Atlas. more→
The combination of quinoa and beans in this salad makes it an ideal centerpiece for a warm weather meal. Enlivened with small tomatoes, bell pepper, olives, and dill, the flavor twist in this salad is a simple salsa dressing. This is ideal served with a cold soup, though for lunch, it can stand on its own. Photos by Hannah Kaminsky. more→
If you have never eaten edamame before, try this salad as an introduction. These tender green soybeans are easily found in the frozen section of natural foods stores. Combined with quinoa and asparagus, it all adds up to a pretty and nourishing salad. Contributed by Annie Taylor Chen, Vegan Ann. more→
I can’t seem to get enough of tabbouli-type salads. I especially like them made with quinoa. Here I use a combination of red and regular quinoa that, combined with black beans, makes a high-protein salad that’s hearty enough to be a main dish. more→
This simple salad is somewhat akin to tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. It’s also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results! more→
Tiny orange sections provide a surprising burst of sweetness in this high-protein grain dish. It’s flexible, too—use a different grain if you’d like (this is adapted from a rice dish in Vegan Express); use a different green other than bok choy (kale would work); and if you can’t find edamame or prefer not to use these tasty green soybeans, substitute green peas. It’s a great everyday kind of dish, and is festive enough to serve at special occasions. Photos by Hannah Kaminsky.