Cooking with Quinoa

**Allergens: Dairy, Peanuts, Tree Nuts

 Basic Quinoa Recipe


1 cup dry quinoa

2 cups water


Rinse quinoa in a strainer until the water runs clear. Add into a medium sized pot with 2 cups of water. (**The basic idea is to have twice as much liquid as you do dry quinoa, no matter how much you make.)

Bring the pot to a boil for about 4-5 minutes, and then reduce to a simmer for about 15-20 minutes with the pot uncovered until all of the water has been absorbed.


Sweet Quinoa Breakfast Casserole


2 cups quinoa (washed)

1/3 cup brown sugar

1 tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

½ cup sliced almonds

½ cup walnut pieces

½ cup raspberries

½ cup blueberries

½ cup chocolate chips

3 cups skim milk

1 large egg

3 Tbsp. butter/margarine, melted

2 Tbsp. vanilla extract



Gather ingredients. You can use any combination of fruits and nuts, so have fun!

Preheat your oven to 375°F.

In a large bowl, mix together your dry ingredients, expect for ½ of your berries, nuts, and chocolate chips – you will add these later to prevent them from sinking.

In a separate bowl, whisk together your wet ingredients. Pour the dry mix into a 9×13 pan.

Pour the wet mix on top and shake the pan a bit to ensure that all the liquid is evenly distributed.

Add the remaining half of your berries, nuts, and chocolate. Depending on what fruits and nuts you have chosen, they may or may not sink.

Bake for 60 minutes, or until the liquid has been completely absorbed and the casserole looks evenly browned. Cut into 10 pieces (roughly ¾ cup each).

Quinoa Protein Bowl


2 cups cooked quinoa (about ½ cup uncooked)

1 cup frozen edamame without the shell

1 cup frozen corn

1 cup black beans

½ tsp chili powder

½ tsp onion powder

½ tsp garlic powder

½ tsp cumin

¼ tsp salt

¼ tsp pepper

½ small lime, juiced

1 avocado, diced

½ cup shredded cheddar

¼ cup cilantro, chopped

Hot sauce (optional)


Microwave edamame, corn and black beans for 2 minutes or until heated through.

Combine heated mixture with cooked quinoa, seasonings, cilantro, cheese and lime juice in a bowl.

Top with avocado and hot sauce, if preferred.

Serve immediately while warm or refrigerate to serve cold later.


Peanut Butter and Nutella Quinoa Bites


1 cup cooked quinoa, warm

1 cup quick oats

1 cup semi-sweet chocolate chips

1/3 cup creamy peanut butter

1/4 cup Nutella

2 cups rice krispies


While your quinoa is still warm, place it in a large mixing bowl. Add the quick oats, chocolate chips, peanut butter, Nutella, and rice krispies to the warm quinoa (the heat from the quinoa will help all the ingredients to combine together).

With a small spatula (or your hands!) mix all of the ingredients together until fully combined.

Cover the mixture with plastic wrap and chill it for about ½ hour in the refrigerator. After the mixture has chilled, take about 2 tablespoons of the mixture, roll it between the palms of your hands to form a ball and place each ball on a wax paper lined cookie sheet.

Should make about 2 dozen quinoa bites

Can be served immediately or stored in the fridge for up to a week.


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