Quinoa Recipe Ideas from the Quinoa QueenJump to Recipe
Note from Nick: This is a guest post from Elisha, my good blogging buddy over at Rebel Grain. She’s an expert on all things quinoa (and winning game shows)! I asked her if she would share a few of her favorite quick quinoa recipes. These are fun ideas and most barely need recipes and are explained by the photos and descriptions!
Wow – I’m so excited that after a year of keeping things under wraps, Nick and I have finally come out as contestants on NBC Food Fighters. He and I met briefly in the filming process; and, thankfully, we’ve become pretty good blogging buddies over the last several months. His work on Macheesmo is such an inspiration to me… and I’m honored to call him ‘friend’. (*BLUSH FROM NICK*)
I’m also honored he’s invited me to guest post today and share some of my quinoa love with you! I’ve been a quinoa lover for years – way before quinoa was the ‘it’ thing it is today. Why? Because it’s versatile, it makes me feel good when I eat it, it’s amazingly nutritious… but, most importantly, it’s EASY.
Quinoa is a Great Leftover!
The key to making quinoa easy is this: keep pre-cooked quinoa on hand.
If you have it ready to use in the fridge, it’s the perfect foundation for limitless power meals that will satisfy your palate and your stomach.
Four Ways to Use Quinoa
A few of my favorite ‘instant’ ways to eat my precooked quinoa right out of the fridge are:
With greek yogurt, unsweetened coconut, and a drizzle of warm honey.
With a little coconut milk and some fresh berries.
With a couple fried eggs, fresh avocado, lime juice, and red pepper flakes.
But when I want something fast that’s warm and savory, I turn to this:
My signature quinoa scramble with dark greens.
This is one of those dishes that makes a perfect breakfast, lunch, or dinner. While it’s wonderfully packed with protein, fiber, and iron, it’s also wonderfully delicious… so delicious my kiddos come running to the kitchen when they catch the smell of it cooking whiffing through our halls.
Here’s what you do:
Pour some olive oil into a hot fry pan.
On one side of the pan, crack an egg. Once it begins to turn white, scramble it in place.
On the other side of the pan, add your precooked quinoa so it begins to warm. (It will also fry a bit, which will give it a slightly crunchier texture.)
Once eggs are cooked through, mix the eggs and the quinoa together in the pan. Add in a handful of dark greens (thinly sliced kale or spinach leaves), drizzle about 1 tsp of soy sauce, and add a little sea salt and black pepper.
Stir again and, when greens are softened, turn off heat, and serve. You’ll end up with this spectacular bowl of goodness:
Once again, I’m glad I had the chance to share with you today! If you want to visit me personally, come on over to www.rebelgrain.com. I have lots more quinoa inspiration… with life, love, and faith sprinkled about.