Quinoa, the protein-packed grain, has become a staple in many vegetarian and vegan households. And for good reason – this nutritious ingredient is incredibly versatile and can be used in a wide variety of dishes, from savory salads to sweet treats. In this article, we’ll explore 20 mouthwatering quinoa recipes that are sure to please even the most discerning palates.
From hearty bowls to light and refreshing salads, these vegetarian quinoa recipes showcase the best of plant-based eating. With ingredients like chickpeas, black beans, sweet potatoes, and coconut milk, these dishes are not only delicious but also packed with nutrients. Whether you’re a seasoned vegetarian or just looking for new meal ideas, this collection is sure to inspire your cooking.
Stay tuned for the full list of recipes, including Lemon Garlic Quinoa Salad with Chickpeas, Spicy Black Bean and Quinoa Stuffed Peppers, Creamy Coconut Quinoa with Spinach and Mushrooms… and many more!
Lemon Garlic Quinoa Salad with Chickpeas
Brighten up your meals with this refreshing and flavorful quinoa salad, bursting with citrusy goodness and nutty chickpeas. This perfect side dish is also a satisfying lunch or dinner option.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 can (15 ounces) chickpeas, drained and rinsed
– 1/4 cup chopped fresh parsley
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Cook quinoa according to package instructions using the water or broth.
2. In a large skillet, heat garlic in olive oil over medium-low heat until fragrant (about 1 minute).
3. Add lemon juice, chickpeas, and parsley to the skillet; cook for an additional 2-3 minutes, stirring occasionally.
4. Fluff cooked quinoa with a fork and combine with the chickpea mixture; season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spicy Black Bean and Quinoa Stuffed Peppers
Transform ordinary bell peppers into a flavorful fiesta with this vibrant recipe! Sweet and spicy, these stuffed peppers combine the comfort of quinoa with the boldness of black beans.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine quinoa, black beans, onion, garlic, cumin, smoked paprika, salt, and pepper. Mix well.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove foil and bake an additional 10-15 minutes or until peppers are tender.
7. If using cheese, sprinkle on top and return to oven for 2-3 minutes or until melted.
Cooking Time: 40-45 minutes
Creamy Coconut Quinoa with Spinach and Mushrooms
This hearty quinoa dish combines the nutty flavor of quinoa with the richness of coconut milk, spinach, and earthy mushrooms. Perfect as a main course or side dish for any meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon coconut oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup coconut milk
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large skillet, heat coconut oil over medium-high heat. Add onion and cook until translucent, 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their moisture and start browning, about 5 minutes.
4. Stir in cooked quinoa, spinach, and coconut milk. Season with salt and pepper to taste.
5. Simmer for 2-3 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Mediterranean Quinoa Bowl with Olives and Feta
This hearty quinoa bowl is inspired by the flavors of the Mediterranean, featuring creamy feta cheese, briny olives, and a hint of lemon. Perfect for a quick and satisfying meal or lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup extra-virgin olive oil
– 1/2 cup chopped pitted green olives (such as Castelvetrano)
– 1/2 cup crumbled feta cheese
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add olives and cook for 2-3 minutes, until fragrant.
3. Stir in feta cheese and lemon juice. Season with salt and pepper to taste.
4. Fluff cooked quinoa with a fork and add to the skillet. Toss to combine with olive-feta mixture.
5. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 20-25 minutes
Roasted Vegetable Quinoa Pilaf
Roasted Vegetable Quinoa Pilaf: A hearty and flavorful side dish that combines the nutty taste of quinoa with a colorful medley of roasted vegetables.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and chopped
– 1 large yellow bell pepper, seeded and chopped
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. While the quinoa cooks, toss bell peppers, zucchini, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until vegetables are tender and lightly caramelized.
4. Fluff cooked quinoa with a fork. Add roasted vegetables and stir to combine. Season with salt and pepper to taste.
5. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: Approximately 40-45 minutes
Quinoa and Sweet Potato Veggie Burgers
Looking for a delicious and healthy veggie burger option? This quinoa and sweet potato recipe is a game-changer, packed with protein, fiber, and vitamins. With only 10 minutes of prep time, you can enjoy a satisfying and flavorful meal in no time!
Ingredients:
– 1 cup cooked quinoa
– 2 medium sweet potatoes, cooked and mashed
– 1/2 cup black beans, drained and rinsed
– 1/4 cup finely chopped red onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: your favorite burger toppings!
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine quinoa, sweet potatoes, black beans, onion, garlic, and cumin.
3. Mix well until all ingredients are fully incorporated.
4. Using your hands or a spoon, shape mixture into 4-6 patties, depending on desired size.
5. Place patties onto a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 20-25 minutes, flipping halfway through.
Cooking Time: 20-25 minutes
Avocado Lime Quinoa Salad
A refreshing twist on a classic salad, this Avocado Lime Quinoa Salad combines the creamy texture of avocado with the bright zing of lime juice.
Ingredients:
– 1 cup cooked quinoa
– 2 ripe avocados, diced
– 1/2 red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime (about 2 tbsp)
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a medium bowl, combine cooked quinoa, diced avocado, and thinly sliced red onion.
2. Squeeze the juice of 1 lime over the salad and toss gently to combine.
3. Sprinkle chopped cilantro and salt and pepper to taste over the salad.
4. If desired, add a pinch of red pepper flakes for an extra kick.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: None (all ingredients are pre-cooked or raw)
Quinoa Tabbouleh with Fresh Herbs
Tabbouleh, a popular Middle Eastern salad, gets a nutritious twist with quinoa replacing traditional bulgur. This refreshing side dish is perfect for hot summer days or as a light lunch.
Ingredients:
– 1 cup cooked quinoa
– 2 cups fresh parsley leaves and stems, chopped
– 1 cup fresh mint leaves, chopped
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– Salt to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine cooked quinoa, parsley, mint, and scallions.
2. In a small bowl, whisk together lemon juice and garlic.
3. Pour the lemon-garlic mixture over the quinoa mixture and toss to combine.
4. Season with salt to taste.
5. Drizzle with olive oil and toss again.
Cooking Time:
– Prepare quinoa according to package instructions (about 15-20 minutes).
– Total preparation time: about 25 minutes.
Cheesy Broccoli Quinoa Casserole
A delicious and nutritious casserole that combines the flavors of quinoa, broccoli, and cheese for a satisfying meal.
Ingredients:
– 1 cup cooked quinoa
– 3 cups broccoli florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup milk
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the broccoli florets to the skillet and cook until tender, about 5 minutes.
4. In a separate bowl, combine the cooked quinoa, cheddar cheese, mozzarella cheese, milk, garlic powder, salt, and pepper. Stir well.
5. Grease a 9×13-inch baking dish with cooking spray. Add the broccoli mixture and top with the quinoa mixture.
6. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 25-30 minutes
Quinoa Stir-Fry with Tofu and Vegetables
This recipe combines protein-rich tofu with nutritious quinoa and a variety of colorful vegetables, making it a satisfying and healthy meal option. With its quick cooking time and versatility, this dish is perfect for a weeknight dinner or a busy day.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup mixed vegetables (such as broccoli, carrots, and snap peas)
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining oil and sauté onion, garlic, and red bell pepper until tender, about 3-4 minutes.
4. Add mixed vegetables and cooked tofu to the pan, stirring occasionally. Cook for an additional 2-3 minutes or until vegetables are tender-crisp.
5. Stir in soy sauce and season with salt and pepper to taste.
6. Serve quinoa topped with vegetable mixture and garnish with green onions if desired.
Cooking Time: 20-25 minutes
Mexican Quinoa Stuffed Zucchini Boats
Elevate your zucchini game with this vibrant and flavorful recipe, where tender zucchini boats are filled with a savory quinoa mixture infused with the bold flavors of Mexico.
Ingredients:
– 4 medium zucchinis
– 1 cup cooked quinoa
– 1/2 cup black beans, drained and rinsed
– 1/4 cup chopped red bell pepper
– 1/4 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: Chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together quinoa, black beans, red bell pepper, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each zucchini boat with the quinoa mixture, dividing it evenly among the four boats.
5. Drizzle the tops with olive oil and bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Quinoa and Kale Stuffed Portobello Mushrooms
A flavorful and nutritious twist on traditional stuffed mushrooms, this recipe combines the earthy taste of portobellos with the nutty goodness of quinoa and the crunch of kale.
Ingredients:
– 4 Portobello mushrooms, stems removed
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1/2 cup grated cheddar cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Garlic powder to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix cooked quinoa, chopped kale, and a pinch of salt.
3. Stuff each mushroom cap with the quinoa-kale mixture, dividing it evenly among the four mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and sprinkle with garlic powder to taste.
5. If using cheese, place a small amount on top of each mushroom.
6. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Curried Quinoa with Chickpeas and Raisins
This recipe combines the nutty flavor of quinoa with the warmth of curry spices, the creaminess of chickpeas, and the sweetness of raisins. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1/4 cup golden raisins
– Fresh cilantro, chopped (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions using water or broth.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, curry powder, salt, and pepper. Cook for 1 minute.
4. Add chickpeas and raisins to the skillet; stir to combine.
5. Once quinoa is cooked, fluff with a fork and add to the skillet. Toss to combine.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Quinoa and Lentil Buddha Bowl
This recipe combines nutritious quinoa and lentils with roasted vegetables and a tangy tahini dressing, creating a satisfying and filling Buddha bowl.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup red or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 Brussels sprouts, trimmed and halved
– 1 teaspoon cumin
– Salt and pepper, to taste
– Tahini dressing (store-bought or homemade)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. In a large pot, sauté onion, garlic, carrots, and Brussels sprouts in olive oil until tender. Add cumin and cook for an additional minute.
4. Add lentils to the pot and stir to combine. Pour in 2 cups of water or broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Assemble bowls by placing cooked quinoa, lentil mixture, and roasted vegetables in each bowl. Top with tahini dressing and garnish with chopped cilantro (if using).
Cooking Time: 40-45 minutes
Pesto Quinoa with Roasted Cherry Tomatoes
Elevate your meal game with this flavorful and nutritious dish that combines the creaminess of pesto, the nuttiness of quinoa, and the sweetness of roasted cherry tomatoes.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1/4 cup pesto
– 1 pint cherry tomatoes, halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using water or vegetable broth.
3. Toss cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
4. In a large bowl, combine cooked quinoa and pesto. Mix well to combine.
5. Add roasted cherry tomatoes to the quinoa mixture and toss to coat.
6. Season with salt and pepper to taste. Top with grated Parmesan cheese (if using).
7. Serve warm and enjoy!
Cooking Time: 30-40 minutes
Quinoa and Black Bean Enchilada Bake
This recipe combines the nutty flavor of quinoa with the creamy texture of black beans, wrapped up in a delicious enchilada sauce and topped with melted cheese. Perfect for a quick and easy weeknight dinner!
Ingredients:
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can enchilada sauce
– 1/4 cup shredded cheese (Cheddar or Monterey Jack)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine quinoa, black beans, bell pepper, onion, and garlic.
3. Pour in enchilada sauce and stir until well combined.
4. Transfer the mixture to a baking dish and top with shredded cheese.
5. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 20-25 minutes
Quinoa Breakfast Porridge with Berries
Start your day with a nutritious and delicious Quinoa Breakfast Porridge with Berries! This recipe combines the benefits of quinoa with the natural sweetness of berries, making it a perfect breakfast option for busy mornings.
Ingredients:
– 1/2 cup cooked quinoa
– 1 cup water or milk (dairy or non-dairy)
– 1 tablespoon honey or maple syrup (optional)
– 1/4 cup mixed berries (fresh or frozen)
– Pinch of salt
Instructions:
1. In a medium saucepan, combine quinoa and water or milk. Whisk to combine.
2. Bring the mixture to a simmer over medium heat.
3. Reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the porridge has thickened slightly.
4. Stir in honey or maple syrup, if using.
5. Add mixed berries and a pinch of salt. Cook for an additional minute.
6. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Thai Peanut Quinoa Salad
Thai Peanut Quinoa Salad Recipe
A flavorful and nutritious salad that combines the nutty taste of quinoa with the bold flavors of Thai peanut sauce, all wrapped up in a fresh mix of vegetables.
Ingredients:
- 1 cup cooked quinoa
- 2 tablespoons Thai peanut sauce
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped cucumber
- 1/4 cup sliced carrots
- 1/4 cup toasted peanuts or cashews
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
Instructions:
- In a large bowl, combine cooked quinoa, Thai peanut sauce, red bell pepper, cucumber, carrots, peanuts or cashews, and cilantro.
- Mix well to ensure all ingredients are coated with the peanut sauce.
- Season with salt and pepper to taste.
Cooking Time:
- Total time: 15 minutes
- Cooking quinoa: 5-7 minutes
- Preparing vegetables: 3-4 minutes
- Mixing and serving: 2-3 minutes
Quinoa and Spinach Stuffed Bell Peppers
This flavorful and nutritious recipe combines the nutty taste of quinoa with the earthy sweetness of bell peppers, all wrapped up in a delicious spinach filling.
Ingredients:
– 4 bell peppers (any color)
– 1 cup cooked quinoa
– 2 cups fresh spinach leaves
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove seeds and membranes, and place in a baking dish.
3. In a large bowl, mix cooked quinoa, fresh spinach leaves, and crumbled feta cheese (if using).
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Quinoa Chocolate Chip Cookies
These soft-baked cookies combine the nutty flavor of quinoa with the richness of dark chocolate, perfect for a sweet treat or snack.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup unsalted butter, softened
– 1/2 cup white granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together quinoa, flour, baking soda, and salt.
3. In a large bowl, cream together butter, sugars, eggs, and vanilla extract.
4. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Summary
Discover the delicious world of quinoa recipes with these 20 flavorful vegetarian options! From classic salads to hearty casseroles, and even sweet treats like Quinoa Chocolate Chip Cookies, there’s something for every taste bud. Try the Lemon Garlic Quinoa Salad with Chickpeas, Spicy Black Bean and Quinoa Stuffed Peppers, or Creamy Coconut Quinoa with Spinach and Mushrooms. With a variety of international flavors and creative twists, you’ll never get bored with these quinoa recipes. Get inspired to cook up a storm!