Jennifer Smith - Healthy, Simple and Delicious Quinoa Recipes for Breakfast, Salads, Soup, Dinner and Dessert

106 Quinoa Recipes All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. Copyright 2014 Quinoa Recipes for Breakfast & Brunch 1. Warm and Nutty Cinnamon Quinoa Serves 4 What youll need: 1 cup organic low-fat milk 1 cup water 1 cup quinoa, rinsed 2 cups fresh blackberries, organic preferred 1/2 teaspoon ground cinnamon 1/3 cup chopped pecans, toasted 4 teaspoons agave nectar What to do: Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.

Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving. While the quinoa cooks, roast the pecans in a 350 F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. 2. Breakfast Quinoa Skillet Serves 4 What youll need: 4 slices thick-cut bacon, chopped 1 small sweet potato, chopped 1/2 red onion, chopped 1/2 red pepper, chopped 1/2 green pepper, chopped 1 cup sliced mushrooms, chopped 2 garlic cloves, minced 1/2 cup uncooked quinoa, rinsed 1 cup low-sodium vegetable or chicken stock (or water) 4 eggs, cooked your desired way Salt and pepper to taste What to do: Heat a large skillet over medium heat and add bacon.

Cook until fat is rendered and bacon is crispy, then remove bacon with a slotted spoon and place on a paper towel to drain. Reduce heat to medium-low and add sweet potato, onions, peppers, mushrooms and garlic to the skillet, tossing to coat. Cover and cook for 5-6 minutes, stirring once or twice, until soft. Add uncooked quinoa to vegetables and stir for 1-2 minutes, allowing it to lightly toast. Pour in stock or water and bring the mixture to a boil. Immediately reduce to a simmer, cover and cook for roughly 15 minutes until quinoa is cooked through.

While quinoa is cooking, prepare eggs as you like. Once cooked, taste and season to your liking. Serve quinoa in bowls topped with eggs. 3. Quinoa-Berry Breakfast Bowl Serves 4 What youll need: 3/4 cup steel cut oats Pinch of salt 1/4 cup quinoa 3 cups water 3/4 cup milk of your choice (such as soy, almond, coconut or dairy) 1 vanilla bean (or 1/2 tsp vanilla extract) 2 Tbsp maple syrup Optional Toppings: Pomegranate seeds Blackberries Toasted sliced almonds Hemp seeds Sliced banana Dried cherries Raisins Walnuts or pistachios What to do: In a large saucepan, combine steel-cut oats, salt and water. Bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes without stirring.

Meanwhile, give the quinoa a good rinse with water in a fine-mesh sieve. Drain and add quinoa to the oats, give it a quick stir, then partially cover and simmer for 10 more minutes. Add 1/2 cup milk and scrape seeds from vanilla bean into saucepan. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining milk, maple syrup and desired toppings. 4.

Coconut Milk Quinoa Breakfast Serves 2 What youll need: 1/2 cup dry quinoa, rinsed 3/4 cup canned lite coconut milk plus more for drizzling 2 teaspoons vanilla extract 1/2 teaspoon cinnamon plus more for sprinkling Pinch of salt 1 banana, chopped 1/3 cup toasted pecans, chopped What to do: Combine quinoa, coconut milk, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork. Divide quinoa into two bowls then cover with bananas, pecans, and a few extra drizzles of coconut milk.
5. Chocolate Chip Blueberry Breakfast Quinoa Serves 2 What youll need: 1/2 cup dry quinoa, rinsed and patted dry 1/2 tablespoons coconut oil 3/4 cup canned lite coconut milk plus more for drizzling 2 teaspoons vanilla extract 1/4 teaspoon cinnamon Pinch of salt 1/4 cup mini chocolate chips 1/2 cup fresh blueberries What to do: Heat a small saucepan over medium heat and coconut oil. Once melted, add in quinoa and shake the pan to coat, letting toast for 2-3 minutes, stirring occasionally.

Combine coconut milk, cinnamon and vanilla in the saucepan with quinoa and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork. Divide quinoa into two bowls then sprinkle with chocolate chips. Let sit for 2-3 minutes so the chips melt. Add in a few drizzles of coconut milk, then blueberries. 6.

Quinoa Crepes Serves 3 What youll need: 1 cup quinoa flour 1 cup almond milk 2 large eggs 1 teaspoon honey 1 pinch sea salt 2 tablespoons melted butter What to do: Whisk quinoa flour, almond milk, eggs, honey, and sea salt together in a bowl until batter is smooth. Stir butter into batter. Heat a lightly greased a skillet or griddle over medium-low heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 2 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 30 seconds.

Repeat with remaining batter. 7. Quinoa Muffins Makes 6 muffins What youll need: Cooking spray 1 cup cooked quinoa 3 large eggs, beaten 1/4 cup crumbled feta cheese 1/4 cup sliced mushrooms 1/4 cup chopped onion 1/2 teaspoon dried thyme Salt and ground black pepper to taste What to do: Preheat oven to 400 degrees F (200 degrees C). Prepare 6 muffin cups with cooking spray. Beat quinoa, eggs, feta cheese, mushrooms, onion, thyme, salt, and pepper together in a large bowl. Spoon into prepared muffin cups to about halfway full.

Bake in the preheated oven until edges brown and the tops are firm to the touch, 20 to 30 minutes. 8. Tropical Quinoa Serves 4 What youll need: 1/2 cup uncooked quinoa, rinsed 1 cup water 1/4 cup chopped dried pineapple 1/4 cup chopped dried mango 1/4 cup sweetened coconut flakes 1/4 cup dry-roasted macadamia nuts, chopped 1 tablespoon hot mango chutney 2 tablespoons regular mango chutney What to do: Mix the quinoa and water in a saucepan over medium heat, and bring to a boil. Cover, reduce heat, and simmer until all the water is absorbed, 10 to 12 minutes. Remove from heat, and stir in the dried pineapple, dried mango, coconut flakes, macadamia nuts, hot and regular mango chutney until thoroughly combined. 9. 9.

Quinoa Porridge Serves 3 What youll need: 1/2 cup quinoa 1/4 teaspoon ground cinnamon 1 1/2 cups almond milk 1/2 cup water 2 tablespoons brown sugar 1 teaspoon vanilla extract (optional) 1 pinch salt What to do: Heat a saucepan over medium heat and measure in the quinoa. Season with cinnamon and cook until toasted, stirring frequently, about 3 minutes. Pour in the almond milk, water and vanilla and stir in the brown sugar and salt. Bring to a boil, then cook over low heat until the porridge is thick and grains are tender, about 25 minutes. Add more water if needed if the liquid has dried up before it finishes cooking. 10. 10.

Quinoa Pudding Serves 6 What youll need: 1 cup quinoa 2 cups water 2 cups apple juice 1 cup raisins 2 tablespoons lemon juice 1 teaspoon ground cinnamon, or to taste Salt to taste 2 teaspoons vanilla extract What to do: Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes. Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer.

Stir in vanilla extract. Serve warm. 11. Mini Frittatas with Quinoa Serves 6 What youll need: 1 1/2 cups water 3/4 cup quinoa, rinsed and drained 2 eggs 2 egg whites 1 cup shredded zucchini 1 cup shredded Swiss cheese 1/2 cup diced ham 1/4 cup chopped fresh parsley 2 tablespoons grated Parmesan cheese 1/4 teaspoon ground white pepper What to do: Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups. Bring the quinoa and water to a boil in a saucepan.