We Love Quinoa
If you need an easy way to serve up a ton of protein and nutrients in one go, you’ll want to look into these vegan quinoa bowl recipes. These quinoa bowl recipes serve up fruit, veggies and tasty spices all heaped onto some delicious quinoa. Serve these up for an easy breakfast, lunch or dinner—seriously, you can have them any time of day! more→
Here’s a clever way to turn quinoa into tasty crispy crumbs. They pack more nutrition than breadcrumbs and are naturally gluten-free. Bake up a batch and you’ll see why we love to have them on hand. These are easy to make in just a few steps:
1 Cook quinoa as usual — combine 2 cups of water in 1 cup quinoa in a medium saucepan. Bring it to a rapid simmer, lower the heat and cook for 15 minutes, or until the water is absorbed. For more flavor you can add a vegan bouillon cube to the water or use vegetable broth instead. more→
The quinoa and black beans in this dish are high in protein, making it a hearty one-dish meal. It’s very budget-friendly, too. Reprinted with permission from The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health, © 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc. Photos © 2016 by Laura Bashar. more→
Two superfoods — quinoa and maca root — combine in a breakfast bowl that will fuel you for hours. Learn more about the benefits of maca and try another variation on a quinoa breakfast bowl if you like this one. No maca? No worries, this will be yummy and comforting if you choose to omit it. Photos by Evan Atlas. more→
It is no surprise that I love to roast vegetables; it always seems to bring out the best in produce. In this vegan bowl recipe, zucchini and mushrooms are roasted to perfection and stirred into a quinoa pilaf that is accented with scallions and arugula. Recipe and photos from Vegan Bowls: Perfect Harmony in Cozy One-Bowl Meals* © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.
Quinoa and black beans join forces with corn and avocado to make a sturdy salad with southwestern flavors. It’s a perfect main-dish salad, paired with a simple soup or Easy Quesadillas or Soft Tacos. Photos by Evan Atlas.
Who doesn’t love quinoa? I particularly love the red version – you can combine red, black and white for a wonderful look. Such a wonderful ancient seed – not really a grain, but you can use it as such. Quinoa is an ancient seed (not really a grain) from the Inca civilization. It’s a complete protein and contains more than other grains. Reprinted with permission from There’s a Vegan in the Kitchen: Viva la Vegan’s Easy and Tasty Plant-Based Recipes* by Leigh-Chantelle from Viva la Vegan! copyright © 2014. Published by Epicentre Equilibrium. more→
Paella is a Spanish pilaf traditionally made with white rice and seafood. We’ll do away with the seafood here, of course, and since we’re dispensing with tradition, let’s do away with white rice as well. Using nutritious and quick-cooking quinoa instead, you can have a colorful meal in about thirty minutes. This goes well with Spinach, Orange, and Red Cabbage Salad. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.