Taste of Tuesday: 6 Recipes to Conquer Your Fear of Quinoa

We know the feeling. Whenever a new ingredient takes the food world by storm, you get excited about trying it, but get a little nervous about taking it on, and sometimes never do. If that’s been your stance on quinoa so far, your excuses have run out. 

But I don’t really know what it is.

It’s a grain that’s high in protein and fiber.

But why should I eat something I can’t even pronounce?

1. It’s pronounced “KEEN-wah,” so problem solved, and 2. That never stopped you at Casa Mañana.

More importantly, you’re missing out on something extremely tasty, filling and good for you. So we’re here to help you get over it. We expect Mother’s Day cards from each of you.

One-Pan Spring Tuscan Quinoa Bake

via Half Baked Harvest

The Ingredients:

• 1/3 cup olive oil
• 1/4 cup sun-dried tomato pesto
• 1 tbsp. dried basil
• 2 tsp. dried oregano
• 1 tsp. dried parsley
• 1 tsp. dried dill
• 1 tsp. crushed red pepper (or to your liking)
• 1-2 cloves garlic, minced or grated
• salt + pepper, to taste
• 1/3 cup kalamata olives, halved
• 1/3 cup roasted, marinated artichokes, drained + roughly chopped
• 2 tbsp. pickled pepperoncinis, roughly chopped (optional)
• 3 cups cooked quinoa*
• 4-8 oz. ricotta cheese (omit for vegan version)
• 8 oz. mozzarella cheese, shredded (omit or use vegan cheese for vegan version)
• 2-3 red bell peppers, sliced
• 8-12 pepperonis (optional)
• 2-4 oz. pecorino cheese, freshly grated (omit for vegan version)
• cherry tomatoes and freshly torn basil, for topping

For the full recipe, click here.

15-Minute Spinach Pesto Quinoa Bowl

via Table for Two

The Ingredients:

• 2 cups multi-colored quinoa, uncooked
• 6 cups baby spinach
• 4 tbsp. basil pesto
• 1/2 tsp. kosher salt
• 1/2 cup freshly grated parmesan cheese, plus more for topping

For the full recipe, click here.

Honey-Lime Quinoa Stuffed Sweet Potatoes

via Cooking Classy

The Ingredients:

• 4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
• 1 cup uncooked quinoa
• 1 3/4 cup low-sodium chicken broth or vegetable broth
• 1 tbsp. olive oil
• 1 cup chopped yellow onion
• 1 clove garlic
• 1 (15-oz.) can black beans, drained and rinsed
• 1 1/2 cups grilled or frozen corn
• 1/2 tsp. ground cumin
• 1/2 tsp. ground paprika
• 1/4 tsp. ground coriander
• 1/8 tsp. cayenne pepper
• 3 1/2 tbsp. fresh lime juice
• 3 1/2 tbsp. honey
• salt and freshly ground black pepper
• 3 tbsp. chopped cilantro, plus more for garnish
• 2 oz. shredded Monterey Jack cheese (1/2 cup)
• sour cream for serving, optional

For the full recipe, click here.

Quinoa Avocado Spinach Power Salad

via The Garden Grazer

The Ingredients:

For the salad

• 1 cup dry quinoa
• 2 medium avocados
• 3 oz. baby spinach
• 8 oz. cherry tomatoes
• 3 green onions

For the dressing

• 1-2 cloves garlic, minced
• 2 tbsp. red wine vinegar
• 2 tbsp. olive oil
• 1/8 tsp. salt

For the full recipe, click here.

Crockpot Mexican Quinoa Tacos

via Chelsea’s Messy Apron

The Ingredients:

• 1 cup quinoa
• 1 cup chicken stock (or vegetable broth)
• 2 (15-oz. each) cans black beans
• 1 (14.5-oz.) can diced tomatoes in tomato juice
• 1 (10-oz.) can enchilada sauce
• 1 (15-o.z) can corn
• 3 tbsp. or 1 (1.25-oz.) packet taco seasoning
• corn or flour tortillas
• queso fresco cheese, diced avocado, cilantro and fresh lime, optional

For the full recipe, click here.

Spiced Chai Breakfast Quinoa

via According to Elle

The Ingredients:

• 1 cup quinoa
• 2 cups 1% milk
• 1 large egg white
• 1 1/2 tbsp. brown sugar, unpacked
• 1/4 tsp. pure vanilla extract
• 1/4 tsp. ground cardamom
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. nutmeg
• 2 dashes ground cloves
• unsweetened coconut flakes and/or nuts for topping, optional

For the full recipe, click here.