If you would like to incorporate more quinoa into your diet because it has high nutritional value and is affordable, here are a few ideas. Many people don’t seek out eating quinoa and will choose most other grains when searching for new recipes to try.
Is Quinoa Gluten-Free?
Yes, quinoa is naturally gluten-free. However, cross-contamination can occur so you should still look for certified gluten-free quinoa if you have an intolerance.
Rainbow Quinoa Bowl
For this particular salad, I wanted to do a rainbow of different produce with my quinoa, hence the name Rainbow Quinoa Bowl.
How to make Rainbow Quinoa Bowl
Ingredients:
- 3/4 cup Bob’s Red Mill Organic Tricolor Quinoa
- 1/2 cup Pomegranate Arils
- 1/2 cup Julienne Sliced Carrots
- 4 ounces 1/2 inch thick sliced Roasted Delicata Squash
- 4 ounces halved Roasted Brussels Sprouts
- 3 large Purple Kale Leaves, torn into bite sized pieces
- 1/2 of a Honeycrisp Apple, sliced
Dressing Ingredients
- 2 tablespons Balsamic Vinegar
- 1 1/2 tablespoons Olive Oil
- 1 1/2 teaspoons Pure Maple Syrup
- 1/2 teaspoon Dijon Mustard
- 1 small Shallot, cut into chunks
- Salt and Pepper, to taste
Directions:
For the Dressing
- Place all ingredients in a small food processor and pulse until combine and the shallot is minced.
- Set aside.
For the Salad
- Cook the quinoa according to package instructions using vegetable broth for the cooking liquid for additional flavor if desired.
- In two low and flat bowls, arrange the salad ingredients in separate sections, making sure to divide the amounts between the two bowls.
- Start with the quinoa and then work in a clockwise pattern around the bowl with pomegranate arils, julienne sliced carrots, roasted delicicata squash, roasted brussels sprouts, and purple kale leaves.
- Next, spread the apple slices on top.
- Serve with the prepared dressing on the side for drizzling on top according to your personal preferences.
Coconut Quinoa
Quinoa already has a slightly nutty flavor, so cooking it in coconut milk amplifies the nuttiness and makes it so much more interesting and flavorful than regular ol’ quinoa. It also plays perfectly off of the Asian-inspired marinade with sesame oil, soy sauce, ginger, and lime.
How to make Coconut Quinoa
Ingredients:
- 1 & 1/2 cups quinoa (uncooked)
- 1 15-oz can coconut milk (unsweetened)
- 1 cup water
- 1/2 teaspoon salt
Directions:
- Combine the quinoa, coconut milk, water, and salt in a medium pot.
- Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until all the liquid is absorbed and the quinoa is tender.
