#nuttyquinoa

A delicious and wholesome broccoli, chicken, and quinoa bake that combines the nutty flavor of quinoa with the richness of chicken and the goodness of broccoli. Perfect for a hearty and nutritious meal!

Ingredients: 1 cup quinoa. 2 cups broccoli florets. 1 lb chicken breast, diced. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/2 cup breadcrumbs. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups chicken broth. 1 cup milk. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. Rinse quinoa under cold water and drain. In a large mixing bowl, combine quinoa, broccoli, chicken, cheddar cheese, Parmesan cheese, breadcrumbs, garlic, thyme, rosemary, salt, and black pepper. In a separate bowl, whisk together chicken broth and milk. Pour the liquid mixture over the quinoa mixture and stir to combine. Transfer the mixture to a greased baking dish. Drizzle olive oil over the top and cover the dish with foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the liquid is absorbed. Let it cool for a few minutes before serving. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

It's delicious and good for you. Quinoa Salad with Green Olives and Hazelnuts has the nutty taste of quinoa, the briny tang of green olives, and the crunch of toasted hazelnuts. With each bite, the fresh parsley and tangy dressing make it taste even better. It is great for a light lunch or as a dinner side dish.

Ingredients: 1 cup quinoa. 2 cups water. 1/2 cup green olives, pitted and sliced. 1/2 cup hazelnuts, toasted and chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Rinse the quinoa under cold water and drain. In a saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed. Remove the cooked quinoa from the heat and let it cool to room temperature. In a large bowl, combine the cooked quinoa, green olives, hazelnuts, red onion, and fresh parsley. In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine, ensuring everything is well coated. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve the Quinoa Salad with Green Olives and Hazelnuts from The Purple Ladle chilled, and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This delicious Garlic Butter Quinoa recipe comes from Lord Byron's Kitchen. This dish is great as a side or on its own. The nutty taste of the quinoa is brought out by the richness of the garlic and butter.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 4 cloves garlic, minced. 2 tablespoons butter. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. In a separate pan, melt butter over medium heat. Add minced garlic and saut until fragrant. Stir cooked quinoa into the garlic butter mixture, ensuring it's well coated. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This gluten-free recipe combines the nuttiness of quinoa with the crispiness of roasted broccoli for a delicious and nutritious dish. It's perfect as a side or as a main course for a light and healthy meal.

Ingredients: 1 head broccoli, cut into florets. 1 cup cooked quinoa. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Sprinkle the broccoli florets with salt, pepper, minced garlic, olive oil, and pepper in a large bowl. Toss the broccoli florets until they are well covered. On a baking sheet, spread out the broccoli that has been seasoned. After the oven is hot, bake the broccoli for 15 to 20 minutes, or until it is soft and the edges are starting to get a little crispy. Add the butter to a nonstick skillet and set it over medium heat. After the quinoa is cooked, add it to the pan and stir it around a few times to make it crispy. This should take about 5 to 7 minutes. Take the quinoa off the heat when it's crispy. Take the broccoli out of the oven and put it on a dish to serve. Put the crispy quinoa on top of the broccoli that has been roasted. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

There is a balsamic glaze that goes well with the nutty quinoa, the sweet dried cranberries, and the roasted Brussels sprouts. This dish is not only tasty, but it's also very good for you.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups Brussels sprouts, halved. 1/2 cup dried cranberries. 1/4 cup sliced almonds. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon balsamic vinegar.

Instructions: Follow the directions on the package to cook the quinoa. Warm up the olive oil in a big pan over medium-low heat. For about 5 minutes, or until the Brussels sprouts are lightly browned, add them to the pan. Adding cooked quinoa, dried cranberries, and sliced almonds is all you need to do. Add three to four more minutes of cooking until all the ingredients are mixed well and heated all the way through. Add the balsamic vinegar and toss to coat. Add pepper and salt to taste. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Roasted Quinoa Spring Rolls are a delicious and healthy way to enjoy a variety of fresh vegetables. The roasted quinoa adds a nutty flavor, and the spicy peanut sauce brings a delightful kick to each bite.

Ingredients: 1 cup quinoa, cooked and cooled. 12 spring roll wrappers. 1 cup shredded carrots. 1 cucumber, julienned. 1 red bell pepper, thinly sliced. 1 cup purple cabbage, shredded. 1/2 cup fresh cilantro leaves. 1/4 cup mint leaves. Sesame seeds for garnish optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Spread the cooked quinoa out on a baking sheet. Roast it for 10 to 15 minutes, or until it turns a light golden color. Let it cool down all the way. Put warm water in a big bowl. Each spring roll wrapper should be dipped for 5 to 10 seconds, or until it becomes soft. Open the wrapper and lay it out on a clean surface. Place the quinoa, carrots, cucumber, red bell pepper, purple cabbage, cilantro, and mint leaves in the middle. As you roll up the wrapper from the bottom, fold the sides in toward the middle. This will make a spring roll. Do this for the rest of the wrappers. In a bowl, mix together 1/2 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1-2 teaspoons Sriracha to make the spicy peanut sauce. You can dip the spring rolls in the spicy peanut sauce that you serve with them. Add sesame seeds as a garnish if you want.

Prep Time: 20 minutes

Cook Time: 15 minutes

Start your day with a delightful Peach Almond Breakfast Quinoa. The combination of nutty quinoa, creamy almond milk, sweet peaches, and crunchy almonds creates a wholesome and satisfying breakfast.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups almond milk. 1/4 cup sliced almonds. 2 ripe peaches, diced. 2 tablespoons honey. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Add the quinoa and almond milk to a medium-sized saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and has soaked up all the liquid. With a fork, fluff up the quinoa. Then, add the peaches, honey, vanilla extract, and a pinch of salt. Put the lid on top and wait 5 minutes so the flavors can mix. If you want, you can serve it warm and top it with more sliced almonds and peach slices.

Prep Time: 10 minutes

Cook Time: 20 minutes