I made Quinoa the other day. Rather, I made enough Quinoa the other day to feed an entire family… So, I decided to share some of the variety of ways to use Quinoa in case you ever find yourself in this predicament!
First, I cooked 1 cup of Quinoa (with a bit of sea salt and white pepper).
Then, I lightly sauteed mushrooms, garlic, and zucchini separately. I mixed it with a cup of cooked Quinoa. Add some cumin and a little more sea salt. Result? It was delicious!
Here is a recipe that I found on the website Happy Herbivore! It’s a great site for easy Vegan cooking!
It’s called Inca Corn Soup.
The great thing about this recipe is that you may have most of the ingredients on hand.
- ¼ cup quinoa
- 4 ounces green chiles, diced
- 1 cup plant-based milk
- 2 cups corn
- ½ cup black beans, cooked
- white pepper
- pure maple syrup
Source: Lindsay, Happy Herbivore
Once Upon a Cutting Board has 5 different ways to use Quinoa in a salad. While these are summer salads, you could still find most of the ingredients year-round. I tend to forget that while the rest of the United States is experiencing Fall, Floridians only think of hurricane season, love bug season, tourist season and summer.
Source: Natalie, Once Upon a Cutting Board
Here is a more seasonally appropriate Quinoa dish! This amazing salad has Kale, Sweet Potatoes, and Cranberries!
Source: Natalie, Once Upon A Cutting Board
There are so many ways to make Quinoa! Adding leftover vegetables, making soups, or a fresh salad–whatever you decide, it’s bound to be healthy and delicious!