Quinoa is considered a superfood—and for good reason. It revs up your energy levels with iron and magnesium, and it’ll keep you full with filling fiber. Plus, this healthy whole grain can be made for breakfast, lunch, and dinner, and even incorporated into desserts. Quinoa contains small amounts of the heart healthy omega-3 fatty acids and, in comparison to common cereal grasses has a higher content of monounsaturated fat. As a complete protein, quinoa contains all nine essential amino acids – including the elusive lysine and isoleucine acids, which most other grains lack. Quinoa dates back three to four thousand years ago when the Incas first realized that the quinoa seed was fit for human consumption. According to WHFoods quinoa “was the gold of the Incas” because the Incas believed it increased the stamina of their warriors. The Quinoa Corporation calls quinoa the “Supergrain of the Future. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids, contains almost twice as much fiber as most other grains, contains Iron, contains lysine, rich in magnesium, high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells, high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals. If you’re curious about cooking with quinoa, try one of these 26 fun, flavorful, and wholesome recipes.

1.Oatmeal Cookie Quinoa Granola

Adapted by Simply Quinoa

• 2 1/2 cups gluten-free rolled oats
• 1 1/2 cupsquinoa flakes
• 1/2 cup coconut sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1/3 cup maple syrup
• 1/4 cup creamy almond butter
• 1/4 cup melted coconut oil
• 1/2 cup mini chocolate chips (I like Enjoy Life because they’re dairy-free)

1. Preheat the oven to 325 degrees F.
2. In a large bowl, stir together the dry ingredients (minus chocolate chips).
3. Melt the liquid ingredients together and pour over dry. Stir until evenly coated.
4. Transfer mixture to a baking sheet and bake for 35 – 45 minutes, stirring every 10 – 15 so granola doesn’t burn.
5. When golden brown, remove from oven and let cool completely. Stir in chocolate chips and store in an airtight container for 2 – 3 weeks.

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2.Pumpkin Pie Quinoa Breakfast Cookies

Need a “grab & go” breakfast idea? This recipe is by Simply Quinoa.

• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• 1/4 cup cashew butter (or nut/seed butter of choice)
• 1/4 + 2 T cup pure maple syrup
• 3/4 cup pumpkin puree
• 1 medium banana, mashed
• 1 teaspoon vanilla extract
• 1 cup quinoa flakes
• 1 cup rolled oats
• 1 teaspoon baking powder
• 2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon all spice
• 1/4 teaspoon salt
• 1 tablespoon chia seeds (optional)

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Whisk together the flaxseed meal and water, and set aside.
3. Beat together cashew butter, syrup, pumpkin, banana and vanilla in a large bowl. Add flax egg and mix to combine.
4. Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in chia seeds (if using).
5. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten the cookies with your fingers before you pop them in the oven.
6. Bake cookies on center rack for 15 – 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
7. Enjoy at room temp or slightly reheated in a microwave

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3.Simple Slow Cooker Overnight hot quinoa and steel cut oats

Recipe from my E Book Kicking Hypothyroidisms booty, The Slow Cooker way        

This is a power filled breakfast! It’s a blend of quinoa and steel-cut oats.

• ½ cup steel cut oats – I use BoB Red Mill’s  gluten free oats
• ½ cup well rinsed quinoa – You can find a brand that is  pre-washed so you don’t have to rinse it
• 3½ cups (28 ounces) filtered water –
• ¼ teaspoon fine Himalayan sea salt
• Spray your slow cooker with non-stick spray. In a mesh strainer, rinse out the quinoa for about 3 minutes. If you didn’t purchase the already rinsed quinoa. Combine the steel cut outs, rinsed quinoa, water and sea salt into the slow cooker. Mix well. Cook on low for 6-7 hours or until liquid has been absorbed

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4.Overnight Quinoa

Adapted by From Lizzie Fuhr, POPSUGAR Fitness

1 cup cooked quinoa
1/2 cup unsweetened almond milk
1/4 cup nonfat Greek yogurt

1/4 teaspoon of Ceylon cinnamon
1 tablespoon chia seeds
1 teaspoon vanilla extract
1 teaspoon honey (optional)

 5.Honey Garlic Shrimp Quinoa Salad

Adapted by Thing Love Affair

3 cups Cooked Quinoa (about 3/4 cup dried)

1 lb Frozen, Peeled and Thawed Shrimp

2 cups Snow Peas

1 Red Pepper, julienned

1 cup Bean Sprouts

4 tbsp Raw Honey

2 tbsp Hot Sauce

1 1/2 tsp coconut amino’s

1 tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

2 tsp Fresh Ginger, minced

Green Onion, chopped thinly for garnish

Sesame Seeds, for garnish

Instructions

Cook your quinoa. I always remove the tails of my shrimp and discard. Add snow peas and red pepper in a pan for about 3-4 minutes. Next add the bean sprouts and cook for an additional minute. Whisk the honey, hot sauce, coconut amino’s, olive oil, garlic, and ginger in a small bowl. Add your cooked quinoa into a large serving bowl. Top with veggies and shrimp. Pour sauce on top and toss.Garnish with green onion and sesame seeds.

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6.Shrimp Fried Quinoa

Recipe adapted by  Savvy Naturalista

3 eggs (fried)
1 medium onion
2 cups quinoa (cooked)
2 cups medium shrimp (frozen)
1.5 cups peas and carrots (frozen)
¼ cup coconut amino’s
2 tbsp. organic sesame seed oil

Recipe Directions: On medium to high heat place sesame seed oil in a skillet and let warm up. Chop up onion and place into skillet, sauté onions until they become translucent.

Add quinoa and frozen veggies to the skillet and cook for 5 minutes, stir in the shrimp and cook until the shrimp turn pink (about 3 minutes). Add the egg and cook the mixture for 3 minutes. Add cocnut amino’s sauce, cooking for another 3 minutes.

Serve while hot and add your favorite condiments on the side.

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7.Slow Cooker Coconut Lentil Quinoa Soup

This recipe was adapted by one of my many recipes that you can find in my slow cooker E book!

1.5 cups of red dry lentils

1.5 cups of vegetable broth

1 cup of rinsed, uncooked quinoa

½ onion, finely chopped

1 garlic clove, minced

½ inch fresh ginger root, finely chopped

½ cup shredded coconut

½ cup can coconut milk

1 teaspoon curry powder

1 teaspoon of black pepper

Place everything in the slow cooker. Except the shredded coconut and coconut milk. Cook on high 3 hours or low 6. 30 minutes prior to being done add the coconut milk and shredded coconut flakes. Stir everything to combine. Ladle into bowls.

8.Slow cooker Low Carb Un-Stuffed Cabbage Roll Soup

Adapted from Sugar -Free Mom

2 tbsp extra virgin olive oil

2 garlic cloves, minced

1/2 cup chopped onion

1/2 cup chopped shallots

2 pounds ground turkey

1 tsp dried parsley

1/2 tsp dried oregano

1 tsp Himalayan sea salt

1 tsp pepper

1 can of unsalted fire roasted diced tomatoes

1 cup of uncooked, rinsed quinoa

5 cups beef broth, low sodium

1 large cabbage or 8 cups sliced

1 can of low sodium tomato soup

Heat olive oil and garlic on medium high heat in a cast iron skillet. Add onions and shallots and cook until softened. Add your ground turkey and cook until browned and no longer pink. .Add seasonings to the turkey. Add the quinoa, beef mixture, can tomatoes, diced cabbage , onions, shallots, seasonings and tomato soup to the slow cooker. Stir to combine everything. Cook on high 3 hours or low 6 hours.

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Recipe here

15. Citrus Chicken Quinoa Salad
from Sally’s Baking Addiction

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16.Smashed Chickpea + Quinoa Salad
from Simply Quinoa

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17. Black Bean Quinoa Salad
from Damn Delicious

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18. Quinoa Greek Salad with Chickpeas
from Simply Quinoa

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19. Curried Quinoa Bowls with Spinach + Almonds
from Vegan Yumminess

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20.Skillet Salmon with Quinoa, Feta and Arugula

from Serious eats

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21. Baked Tomatoes with Quinoa, Corn, and Green Chiles

from My Recipes

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Disclaimer

The information and recipes contained in blog is based upon the research and the personal experiences of the author. It’s for entertainment purposes only. Every attempt has been made to provide accurate, up to date and reliable information. No warranties of any kind are expressed or implied. Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical or professional advice. By reading this blog, the reader agrees that under no circumstance the author is not responsible for any loss, direct or indirect, which are incurred by using this information contained within this blog. Including but not limited to errors, omissions or inaccuracies. This blog is not intended as replacements from what your health care provider has suggested.  The author is not responsible for any adverse effects or consequences resulting from the use of any of the suggestions, preparations or procedures discussed in this blog. All matters pertaining to your health should be supervised by a health care professional. I am not a doctor, or a medical professional. This blog is designed for as an educational and entertainment tool only. Please always check with your health practitioner before taking any vitamins, supplements, or herbs, as they may have side-effects, especially when combined with medications, alcohol, or other vitamins or supplements.  Knowledge is power, educate yourself and find the answer to your health care needs. Wisdom is a wonderful thing to seek.  I hope this blog will teach and encourage you to take leaps in your life to educate yourself for a happier & healthier life. You have to take ownership of your health.

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