#quinoadelight

A flavorful and protein-packed quinoa dish inspired by Spanish flavors, featuring a colorful mix of vegetables, black beans, and aromatic spices.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 zucchini, diced. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Optional toppings: avocado, salsa, shredded cheese.

Instructions: Put the quinoa and water in a medium-sized saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is out. Warm up the olive oil in a big pan over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. Dice the zucchini and bell pepper and add them to the pan. Cook the vegetables until they're soft but still have some crunch. Cumin, cayenne pepper, salt, and pepper should all be added and mixed in. Use a lot of force to coat the vegetables. To the pan, add the black beans, corn, cherry tomatoes, and cooked quinoa. Mix everything together and heat it all the way through. Take it off the heat and add the lime juice and fresh cilantro. If necessary, change the seasoning. Put the Spanish Quinoa Scramble in bowls and top with avocado, salsa, or shredded cheese, if you want. Have fun with your tasty and healthy Spanish Quinoa Scramble!

Prep Time: 15 minutes

Cook Time: 25 minutes

A tasty and healthy quinoa dish with a Parmesan cheese crust and a bunch of baked vegetables. It's great for a healthy family meal or as a side dish.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup broccoli florets. 1 cup cherry tomatoes, halved. 1 cup bell peppers, diced. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff the cooked quinoa with a fork and transfer to a large mixing bowl. Add broccoli, cherry tomatoes, bell peppers, Parmesan cheese, olive oil, garlic powder, dried oregano, salt, and pepper to the bowl. Mix well to combine. Transfer the quinoa mixture to a baking dish, spreading it evenly. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the veggies are tender. Remove from the oven and let it cool slightly before serving. Garnish with additional Parmesan cheese if desired. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Quinoa, garlic, mixed nuts, raisins, and grilled shrimp make a delicious meal together. This dish is great for a healthy and filling meal because it has a lot of different tastes and textures.

Ingredients: 1 cup quinoa. 2 cups water. 2 cloves garlic, minced. 1/4 cup mixed nuts almonds, pine nuts, or your choice. 1/4 cup raisins. 1/2 pound shrimp, peeled and deveined. 2 tablespoons olive oil. Salt and pepper to taste. 1 lemon, juiced. Fresh parsley for garnish.

Instructions: Rinse the quinoa under cold water to remove any bitterness. In a saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and water is absorbed. While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add the mixed nuts and raisins to the skillet with garlic. Saut for another 2-3 minutes, or until the nuts are lightly toasted and the raisins are plump. In a separate skillet, heat the remaining olive oil over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes per side until the shrimp turn pink and opaque. Once the quinoa is cooked, fluff it with a fork and transfer it to a serving platter. Top the quinoa with the garlic, nuts, raisins, and grilled shrimp. Drizzle lemon juice over the dish and garnish with fresh parsley. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy this tasty and healthy quinoa dish with the sweetness of strawberries and honey and the crunch of almonds.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup fresh strawberries, sliced. 1/4 cup honey. 1/4 cup almond slices. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Use cold water to rinse the quinoa. Mix quinoa and water in a saucepan. Bring to a boil, then lower the heat, cover, and let it cook for 15 minutes, or until all the water is gone. Use a fork to fluff up the quinoa, then set it aside to cool. Mix the quinoa, honey, almond slices, vanilla extract, and a pinch of salt in a bowl. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 15 minutes

This vibrant Rainbow Roasted Veggies with Quinoa dish is not only visually appealing but also bursting with flavors. The roasted bell peppers, carrots, zucchini, and cherry tomatoes are seasoned to perfection and paired with fluffy quinoa. It's a wholesome and nutritious meal that's perfect for any occasion.

Ingredients: 1 cup quinoa. 2 cups water. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 green bell pepper, sliced. 1 small red onion, sliced. 2 carrots, peeled and sliced. 1 zucchini, sliced. 1 cup cherry tomatoes. 3 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried oregano. 1/2 teaspoon cumin powder. 1/2 teaspoon chili powder. 1/2 cup fresh parsley, chopped. Juice of 1 lemon.

Instructions: Preheat your oven to 425F 220C. In a large bowl, combine the sliced bell peppers, red onion, carrots, zucchini, and cherry tomatoes. In a small bowl, mix together 2 tablespoons of olive oil, salt, black pepper, paprika, garlic powder, dried thyme, dried rosemary, dried oregano, cumin powder, and chili powder. Pour the spice mixture over the chopped vegetables and toss to coat them evenly. Spread the seasoned vegetables on a baking sheet in a single layer. Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized. Stir occasionally during roasting. While the vegetables are roasting, rinse the quinoa under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil, then add the rinsed quinoa. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork. Once the vegetables are done, remove them from the oven and let them cool slightly. In a large serving bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the remaining 1 tablespoon of olive oil and lemon juice. Toss to combine. Sprinkle fresh chopped parsley over the dish before serving. Serve the rainbow roasted veggies with quinoa hot or at room temperature.

Prep Time: 15 minutes

Cook Time: 30 minutes

These Portabella Banh Mi Bowls offer a vegan twist on the classic Vietnamese sandwich. Tender marinated portabella mushrooms are paired with quinoa and a variety of fresh veggies, creating a vibrant and flavorful meal.

Ingredients: 2 large portabella mushrooms, sliced. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 cups cooked quinoa. 1 cup shredded carrots. 1 cucumber, thinly sliced. 1 jalapeno, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup chopped peanuts.

Instructions: In a bowl, mix soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Marinate sliced portabella mushrooms in the mixture for 15 minutes. Heat a skillet over medium heat. Add marinated mushrooms and cook until tender, about 5 minutes. Divide cooked quinoa among serving bowls. Top with cooked portabella mushrooms, shredded carrots, cucumber slices, jalapeno slices, cilantro, green onions, and chopped peanuts. Drizzle any remaining marinade over the bowls. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

A hearty and flavorful chowder that combines the nutty taste of quinoa with the sweet taste of corn to make a healthy and filling dish.

Ingredients: 1 cup quinoa, rinsed. 1 cup corn kernels. 1 medium onion, finely chopped. 2 cloves garlic, minced. 1 medium carrot, diced. 1 celery stalk, diced. 4 cups vegetable broth. 2 cups milk or non-dairy milk for a vegan option. 1 cup potatoes, peeled and diced. 1 teaspoon cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onions, and cook them until they get soft. After you add the celery and carrots, cook for 5 minutes. Add the potatoes, corn, cumin, smoked paprika, salt, and pepper, and mix them in. Add the vegetable broth and boil it. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the vegetables are soft and the quinoa is cooked. Add the milk and let it cook for five more minutes. If necessary, change the seasoning. Serve hot with fresh cilantro on top. Have fun with your healthy Quinoa-Corn Chowder!