Are you looking for a delicious and nutritious meal that’s also kind to your taste buds and the planet? Look no further! Quinoa, a protein-rich grain, has become a staple in many vegan diets, and when paired with bold flavors and vibrant vegetables, it can be truly remarkable. Whether you’re a seasoned vegan or just starting out on your plant-based journey, we’ve got you covered with 20 mouthwatering quinoa recipes that will satisfy your cravings and fuel your body.
From hearty breakfast bowls to satisfying dinner dishes, these vegan quinoa recipes are perfect for any time of day. And the best part? They’re all free from animal products, so you can indulge guilt-free. From spicy stuffed peppers to creamy coconut quinoa bowls, we’ll take you on a culinary journey around the world with our carefully curated selection of international-inspired dishes.
Spicy Vegan Quinoa Stuffed Peppers
A flavorful and nutritious vegetarian dish that combines the heat of spicy quinoa with the sweetness of roasted bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup black beans, cooked
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1-2 dashes hot sauce (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, mix cooked quinoa, black beans, cilantro, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place stuffed peppers on a baking sheet lined with parchment paper.
6. Roast for 25-30 minutes or until peppers are tender.
7. If desired, add hot sauce to taste.
Cooking Time: 25-30 minutes
Creamy Coconut Quinoa Breakfast Bowl
Start your day with a nutritious and delicious breakfast bowl that combines the creaminess of coconut milk with the nutty flavor of quinoa. This recipe is perfect for a quick and easy morning meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup canned full-fat coconut milk
– Fresh fruit of your choice (e.g., sliced banana, diced mango)
– Optional: chopped nuts or seeds for topping
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a small saucepan, combine unsweetened shredded coconut, honey, vanilla extract, and salt. Heat over medium heat, stirring constantly, until the coconut is lightly toasted (about 5 minutes).
3. Stir in canned coconut milk and cook for an additional 1-2 minutes.
4. Combine cooked quinoa with the coconut mixture and top with fresh fruit and optional nuts or seeds.
Cooking Time: 20-25 minutes
Lemon Garlic Quinoa with Roasted Vegetables
A bright and citrusy quinoa dish paired with a medley of roasted vegetables, perfect for a weeknight dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 small zucchini, sliced
– Fresh parsley, chopped (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 to low, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
4. Add sweet potato, red bell pepper, and zucchini to the skillet. Roast for 25-30 minutes or until vegetables are tender, stirring occasionally.
5. Fluff cooked quinoa with a fork. Stir in lemon juice, salt, and pepper. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Vegan Quinoa Black Bean Burgers
A flavorful and nutritious plant-based twist on traditional burgers, these quinoa black bean patties are packed with protein and fiber.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup cooked black beans, rinsed and drained
– 1/4 cup rolled oats
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: your favorite burger toppings (avocado, lettuce, tomato, etc.)
Instructions:
1. In a large bowl, mash the black beans using a fork or a potato masher.
2. Add the cooked quinoa, oats, onion, garlic, cumin, salt, and pepper to the bowl. Mix well until combined.
3. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
4. Heat the olive oil in a non-stick skillet or grill over medium-high heat. Cook the patties for 4-5 minutes per side, until golden brown and crispy.
5. Serve immediately on your favorite bun with your preferred toppings.
Cooking Time: 10-12 minutes
Quinoa Avocado Salad with Lime Dressing
This refreshing salad combines the nutty flavor of quinoa with creamy avocado and a zesty lime dressing, making it perfect for a light and healthy meal or snack.
Ingredients:
– 1 cup cooked quinoa
– 2 ripe avocados, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine cooked quinoa, diced avocado, red onion, and jalapeño pepper.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None
Thai Peanut Quinoa Stir-Fry
A flavorful and nutritious stir-fry that combines the nutty goodness of quinoa with the spicy kick of Thai peanut sauce, perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon peanut 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)
– 2 tablespoons Thai peanut sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. Heat peanut oil in a large skillet or wok over medium-high heat.
3. Add onion, garlic, and red bell pepper; cook until vegetables are tender-crisp, about 3-4 minutes.
4. Add mixed vegetables and Thai peanut sauce; stir-fry for an additional 2-3 minutes.
5. Fluff cooked quinoa with a fork and add to the skillet or wok; stir-fry for 1 minute to combine.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Quinoa Chickpea Curry
This vibrant curry combines nutty quinoa with creamy chickpeas and a blend of aromatic spices, perfect for a quick and nutritious meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large skillet, sauté onion and garlic until softened. Add chickpeas, cumin, curry powder, and turmeric. Cook for 2-3 minutes.
3. Stir in cooked quinoa and season with salt and pepper to taste.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Vegan Quinoa Sushi Rolls
Experience the unique fusion of Japanese sushi and South American quinoa with this innovative vegan recipe. These bite-sized rolls are packed with nutty quinoa, flavorful avocado, and crunchy veggies, all wrapped in a seaweed sheet.
Ingredients:
– 1 cup cooked quinoa
– 1 ripe avocado, mashed
– 1/2 cup cucumber slices
– 1/4 cup carrot sticks
– 1/4 cup chopped scallions
– 1 sheet of nori seaweed
– Vegan soy sauce (optional)
Instructions:
1. Cook quinoa according to package instructions.
2. Cut the nori sheet into desired size for rolling.
3. Lay a nori sheet flat on a surface, leaving a 1-inch border at the top.
4. Place about 1/4 cup cooked quinoa in the center of the nori.
5. Add a few pieces of avocado, cucumber, and carrot on top of the quinoa.
6. Sprinkle chopped scallions over the filling.
7. Roll the sushi using your fingers or a bamboo mat, applying gentle pressure to form a compact roll.
8. Slice into individual portions.
9. Serve with vegan soy sauce for dipping (optional).
Cooking Time: 15-20 minutes
Quinoa Mushroom Risotto
This Quinoa Mushroom Risotto recipe combines the nutty flavor of quinoa with the earthy taste of mushrooms, all wrapped up in a creamy and comforting dish. Perfect for a cozy night in or as a side dish to impress your guests.
Ingredients:
– 1 cup quinoa
– 2 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. If using wine, add it to the skillet and cook until liquid is almost completely absorbed.
5. Stir in butter until melted. Season with salt and pepper.
6. Combine cooked quinoa and mushroom mixture. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Mediterranean Quinoa Salad with Olives and Cucumber
Experience the flavors of the Mediterranean with this refreshing quinoa salad, featuring juicy olives and crunchy cucumber.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup pitted green olives, sliced
– 1 medium cucumber, peeled and thinly sliced
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, sliced olives, and cucumber.
2. Sprinkle crumbled feta cheese on top (if using).
3. Drizzle olive oil and lemon juice over the salad.
4. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Enjoy your Mediterranean Quinoa Salad with Olives and Cucumber!
Quinoa Lentil Soup
This comforting soup is a perfect blend of nutritious quinoa and lentils, simmered to perfection with aromatic spices and vegetables. Serve warm, garnished with fresh herbs for a cozy meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Rinse quinoa and cook according to package instructions. Set aside.
2. In a large pot, sauté onion, garlic, carrots, and celery in a little water until tender.
3. Add lentils, diced tomatoes, cumin, smoked paprika (if using), salt, and pepper. Stir well.
4. Pour in quinoa-cooking liquid and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes or until lentils are tender.
5. Serve hot, garnished with fresh herbs.
Cooking Time: 45-50 minutes
Vegan Quinoa Chocolate Pudding
This rich and creamy pudding is a game-changer for chocolate lovers and health enthusiasts alike. With quinoa adding a nutty flavor and protein boost, this dessert is both indulgent and nutritious.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup unsweetened almond milk
– 1/4 cup unsweetened cocoa powder
– 1 tablespoon maple syrup
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup melted vegan chocolate chips (such as Enjoy Life)
– Optional: chopped nuts or shredded coconut for garnish
Instructions:
1. In a blender, combine cooked quinoa, almond milk, cocoa powder, maple syrup, and salt. Blend until smooth.
2. Add vanilla extract and blend until well combined.
3. Melt vegan chocolate chips in the microwave or in a double boiler. Allow to cool slightly.
4. Fold melted chocolate into the quinoa mixture until fully incorporated.
5. Pour pudding into individual serving cups or ramekins.
6. Refrigerate for at least 2 hours or overnight to chill and set.
Cooking Time: None, as this is a no-bake recipe!
Quinoa Tabbouleh with Fresh Herbs
This Middle Eastern-inspired quinoa tabbouleh is a refreshing twist on the classic bulgur-based salad, packed with protein-rich quinoa and a medley of fresh herbs. Perfect as a light lunch or as a side dish for your favorite Mediterranean-inspired meals.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon freshly squeezed lemon juice
– Salt to taste
– 1 tablespoon olive oil
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth. Let cool.
2. In a large bowl, combine cooled quinoa, parsley, mint, scallions, and lemon juice. Toss gently to combine.
3. Season with salt to taste.
4. Drizzle olive oil over the salad and toss again to coat.
5. Serve immediately.
Cooking Time: 15-20 minutes (includes cooking time for quinoa)
Sweet Potato Quinoa Buddha Bowl
Transform your lunch game with this nutritious and flavorful bowl, packed with roasted sweet potatoes, quinoa, and a tangy tahini dressing.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon tahini
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook quinoa according to package instructions using water or broth. Set aside.
4. In a pan, sauté red onion and garlic until softened. Add cilantro and cook for an additional minute.
5. In a small bowl, whisk together tahini and lemon juice.
6. Assemble the bowls by dividing cooked quinoa between two bowls, topping with roasted sweet potato, and drizzling with tahini dressing.
Cooking Time: 25-30 minutes
Quinoa Stuffed Acorn Squash
This recipe combines the nutty flavor of quinoa with the sweetness of roasted acorn squash, perfect for a cozy fall or winter meal. With its vibrant orange color and satisfying texture, this dish is sure to impress your guests.
Ingredients:
– 2 medium-sized acorn squash
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked quinoa, chopped parsley, and crumbled feta cheese (if using).
4. Place the quinoa mixture into each squash half.
5. Drizzle with olive oil and season with salt and pepper.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and the quinoa is lightly toasted.
Cooking Time: 45-50 minutes
Vegan Quinoa Pancakes with Maple Syrup
Start your day off right with these fluffy, protein-packed quinoa pancakes, perfectly sweetened with a drizzle of pure maple syrup. Perfect for a quick breakfast or brunch option.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup plant-based milk (such as almond or soy)
– 1 tablespoon maple syrup
– 1 large egg replacement (such as flaxseed or chia seeds)
Instructions:
1. In a bowl, whisk together quinoa, flour, oats, baking powder, and salt.
2. In a separate bowl, whisk together plant-based milk, maple syrup, and egg replacement.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface.
7. Flip and cook an additional 1-2 minutes.
8. Serve warm with additional maple syrup, if desired.
Cooking Time: Approximately 10-12 minutes total (5-6 pancakes)
Quinoa Kale Caesar Salad
This Quinoa Kale Caesar Salad combines the nutty flavor of quinoa with the earthy taste of kale, all tied together with a tangy and creamy Caesar dressing. Perfect for a healthy and satisfying meal or snack.
Ingredients:
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1/2 cup homemade Caesar dressing (or store-bought)
– 1/4 cup crumbled Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions.
2. In a large bowl, massage kale leaves with your hands for about 2 minutes to tenderize them.
3. Add cooked quinoa, Caesar dressing, Parmesan cheese, and parsley to the bowl.
4. Toss everything together until well combined.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes (including cooking time for quinoa)
Mexican Quinoa Casserole
This hearty casserole combines the nutty flavor of quinoa with the bold spices of Mexico, making it a perfect dish for any occasion.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup black beans, cooked and drained
– 1/2 cup corn kernels
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
– 1/4 cup crumbled cotija cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions using water or broth. Set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add cumin and smoked paprika; cook for 1 minute.
4. Stir in diced tomatoes, black beans, corn kernels, and cilantro. Bring mixture to a simmer and cook until liquid is almost gone, about 5 minutes.
5. Combine cooked quinoa with tomato mixture. Season with salt and pepper to taste.
6. Transfer quinoa mixture to a 9×13 inch baking dish. Top with shredded cheddar cheese (if using).
7. Bake for 20-25 minutes or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Quinoa Energy Bites with Dates and Nuts
These bite-sized energy balls are packed with protein, fiber, and healthy fats to keep you going throughout the day. Made with quinoa, dates, and nuts, they’re a delicious and wholesome snack option.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup pitted dates, chopped
– 1/4 cup rolled oats
– 1/4 cup chopped almonds
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium bowl, combine quinoa, dates, oats, and nuts.
2. In a small bowl, mix together honey, vanilla extract, and salt.
3. Add the wet ingredients to the dry ingredients and stir until well combined.
4. Use your hands to shape the mixture into small balls, about 1-inch in diameter.
5. Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
6. Store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: None! These energy bites are no-bake, making them quick and easy to prepare.
Vegan Quinoa Mac and Cheese
This comforting vegan take on a classic favorite combines the nutty flavor of quinoa with a rich, creamy sauce made from plant-based ingredients. Perfect for a cozy night in or as a satisfying lunch.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup vegan cheddar shreds (such as Daiya)
– 1/2 cup cashew cream (see note)
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large saucepan, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in vegan cheddar shreds and cashew cream. Bring to a simmer and let cook for 5-7 minutes, stirring frequently.
4. Combine cooked quinoa with the cheese sauce. Season with paprika, salt, and pepper to taste.
5. Serve hot and enjoy!
Note: To make cashew cream, soak 1/2 cup cashews in water for 4 hours, then blend with 1/2 cup water until smooth.
Summary
Get ready to spice up your meals with these 20 delicious vegan quinoa recipes! From breakfast bowls to dinner dishes, and even sweet treats, this collection has something for every meal. Try Spicy Vegan Quinoa Stuffed Peppers or Creamy Coconut Quinoa Breakfast Bowl for a start. Other standout recipes include Thai Peanut Quinoa Stir-Fry, Quinoa Chickpea Curry, and Vegan Quinoa Chocolate Pudding. With quinoa as the base ingredient, these recipes offer a variety of flavors and textures to keep your taste buds happy. Dive in and discover your new favorite vegan quinoa dishes!