Quinoa-recipes

Quick And Easy Baghdad Eggs With Quinoa Recipe

If you’re pressed time and are about to head to the supermarket to pick up a ready-made frozen meal for dinner, stop! This baghdad eggs with quinoa recipe from Eggs Australia is super simple, packed with different vitamins and minerals and includes high quality protein, meaning you’re more likely to meet your daily nutritional requirements than that of a plastic-tasting pasta dish. It’s also inexpensive, versatile and really tasty. Need we say more?

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Serves 4

Ingredients

8 eggs

2 cups cooked quinoa

40g butter

1 clove garlic, minced

2 tsp ground cumin

1 lemon juice

2 tbsp fresh mint, chopped

1 cup grated Parmesan cheese

Toasted flatbread

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Lightly grease 4 x 1 cup capacity baking dishes with a little butter.
  3. Divide the cooked quinoa between the four dishes and crack two eggs into each dish.
  4. In a small pan, melt the butter until it stats to foam, then add the garlic and cook for 30 seconds or until it changes colour.
  5. Add the cumin, lemon juice and mint and seasoning then pour it evenly over the egg dishes.
  6. Place in to the oven for 12 minutes, cooking longer if firmer eggs are required.
  7. Serve immediately with toasted flatbread.

Chicken, Quinoa Salad With Orange Vinaigerette Recipe

Just because the salad season has nearly passed, doesn’t mean you can’t enjoy an Autumn variation! Zoe Bingley-Pullin’s chicken quinoa salad recipe is the perfect solution to those post-summer blues, and is packed full of vegetables to ensure you meet those daily nutritional requirements.

RELATED: Pineapple, Chilli And Sweet Chicken Curry

Serves 4

Ingredients

Quinoa Salad

1 cup tri-colour quinoa

2 cups water

1/4 tsp salt

175g green beans

1 bunch asparagus

Red capsicum

Orange Vinaigrette 

1 tablespoon finely chopped parsley leaves

Zest and juice of orange

1 tsp runny honey

1/4 cup extra virgin olive oil

1 tbsp balsamic vinegar

Chicken

1 x 3 pack chicken breasts

1 tbsp olive oil

Method

  1. Bring a full kettle to the boil.
  2. Combine quinoa, water and salt in a small pot. Bring to the boil, cover with a lid, reduce heat to low and simmer for 15 minutes. Remove from heat and let steam, still covered, for a further 5 minutes. Drain any remaining liquid and set aside to cool slightly.
  3. While the quinoa is cooking, prepare the vinaigrette. Combine parsley, orange zest and juice, honey, olive oil and balsamic vinegar in a small bowl. Mix well, season to taste with salt and pepper and set aside.
  4. Pat chicken dry with paper towels and slice into steaks. To do this, place your hand flat on top of the chicken breast and use a knife to slice through the middle horizontally to make 2 thin steaks. Heat oil in a large fry-pan on medium heat. Season chicken with salt and pepper and fry in batches until cooked through, 2-3 minutes each side. Set aside to rest for a few minutes, then slice.
  5. While the chicken is cooking, prepare the remaining salad ingredients. Trim green beans and halve lengthways; trim asparagus ends and cut into 4cm pieces; cut capsicum into thin strips. Set capsicum aside. Place beans and asparagus into a small bowl, cover with boiling water, leave for 1-2 minutes, drain and refresh in cold water.
  6. Toss all quinoa salad ingredients with chicken and vinaigrette in a large bowl.
  7. Divide salad between plates and serve.

Recipe courtesy of My Food Bag

Indian Spiced Quinoa With Chicken Recipe

Most of the world’s quinoa comes from the mountain regions of Peru and Bolivia where it originated from thousands of years ago and it is a nutritious seed which contains more protein than any other grain it is often compared to.   This is one of the reasons why it has been labelled as a superfood. Quinoa is high in fibre to keep your digestive system regular and is great for keeping your blood sugar levels in check.  It contains nine essential amino acids, iron, B vitamins, calcium, magnesium and much more so consider adding some quinoa to your diet today to reap the benefits of this superfood.

RELATED: See how quinoa compares to other healthy grains here

This Indian spiced quinoa recipe is healthy, easy to prepare, full of flavour and you can have it on your dinner table in less than 35 minutes.

Ingredients:

Peanut oil

1 tbsp black mustard seeds

12 fresh curry leaves

2 tsp garam masala

3 long chillies, seeds removed, thinly sliced

1 large onion, diced

1 ½ cups quinoa

½ cup green split peas

3 cups chicken stock

1 ½ cups shredded cooked chicken

80g baby spinach, roughly chopped

Method

  1. Heat 2 tablespoons of peanut oil over a medium heat and cook mustard seeds until they begin to pop.
  2. Add curry leaves, garam masala, chilli and onion and cook until onion is tender.
  3. Add quinoa and split peas then stir to coat in spice mixture.
  4. Add stock and 1 cup of boiling water then simmer over a low heat for 25 minutes.
  5. Add chicken and spinach and heat until chicken is heated through.
  6. Season with salt and pepper to taste.

Image via taste.com.au

Persian Kale, Kumera And Quinoa Pilaf

This vegetarian recipe is healthy, yet tasty and can be eaten as a meal on its own or used as a side dish with some lamb. It’s low in fat, high in fibre and it uses those yummy superfoods kale and quinoa which are beneficial for your health.

Ingredients

1 cup frozen broad beans

1 tbsp olive oil

1 large orange kumera, peeled and cut into 2cm cubes

1 brown onion, finely diced

2 tsp finely grated ginger

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1 tsp ground paprika

1 cup of quinoa, rinsed and drained

2 cups vegetable stock

1 bunch kale, stems trimmed, shredded

½ cup of toasted pistachios, coarsely chopped

½ cup coriander leaves

Method

  1. Preheat oven to 200 degrees C and line a tray with baking paper.  Place the kumara on the tray, drizzle with olive oil, season with salt and pepper then roast until tender (about 20 minutes).
  2. Cook the broad beans in a medium saucepan of boiling water for two minutes or until heated through.  Rinse under cold water, drain then peel broad beans. 
  3. Heat oil in a large saucepan over medium heat then cook onion until soft.  Add the ginger, cumin, coriander, turmeric and paprika and stir for one minute.
  4. Add quinoa and stock then bring to the boil.  Reduce the heat to low, cover and simmer for fifteen minutes or until liquid has been absorbed and quinoa is al dente.
  5. Stir through kale until wilted, then add kumara, broad beans and pistachios.
  6. Season with salt and pepper, divide among bowls and sprinkle with coriander.

Image via taste.com.au

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