Easy Eats

Quinoa Recipe Ideas from the Quinoa Queen

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.

Nick loves leftovers!

Nick loves leftovers!

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.

Lunch or breakfast!

Lunch or breakfast!

With a little coconut milk and some fresh berries.

It's berry season!

It’s berry season!

With a couple fried eggs, fresh avocado, lime juice, and red pepper flakes.

Almost like a tex-mex bowl!

Almost like a tex-mex bowl!

But when I want something fast that’s warm and savory, I turn to this:

Yes please.

Yes please.

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.

Ready to scramble!

Ready to scramble!

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.)

Adding the grain.

Adding the grain.

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.

Heavy on the greens!

Heavy on the greens!

Stir again and, when greens are softened, turn off heat, and serve. You’ll end up with this spectacular bowl of goodness:

Boom.

Boom.

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.

signature

Another note from Nick: Be sure to check out Elisha’s ecookbook all about quinoa and leave a comment on this post from last week to maybe win a copy! 

8 comments on “Quinoa Recipe Ideas from the Quinoa Queen

  1. The breakfast one with fried eggs is also good on a warmed corn tortilla with some salsa.

  2. I’ve made the recipe with fried eggs before as Elisha has posted something similar on her blog. Avocado and red pepper flakes are my fave to add to about anything. I personally like Kale but spinach is a little milder. My son likes to throw soy sauce on top and my daughter a little cheese. Anything to get them to eat!

  3. Hafa Adai !!! Yum!! Makes my Mouth Water!!! I made Elisha’s Grilled Beef Bone and Quinoa Kadu Soup on Guam Sunday, had leftovers on Guam Monday and plan on the same for tonight Guam Tuesday!!! Can’t get enough!!
    I had one BBQ rib bone left over from our trip to Jeff’s pirate cove, added sirlon steak and a few soup bones!! WOW Warms the Soul!! (Just moved to Guam had to use brown rice because I could not find Quinoa. Elisha, where can I find Quinoa on Guam?) I will be following!! Thanks for making me feel at home on Guam!!

  4. Hafa Adai from New York! I’ve been following Elisha since I discovered her Life Changing event on FB! Over the weekend I was able to take her ideas and incorporate it into some traditional Westernized recipes! For instance, her recipe for Coconut Mung (Mungo) Beans and Quinoa that I got from her Pinterest Post…I realized I had Split Peas & Organic Chicken Stock, Organic Coconut Milk, and Organic Quinoa….threw in a Hamsteak….and it was a Quinoa Version of Split Pea Soup!!!! Having it for dinner right now….delish! Her recommendation of making a big batch of Quinoa and using it during the week in various ways makes me happy that I can give my three year old healthier meals <3 Thank you Nick for blessing Elisha with this opportunity to share her recipes!

  5. I found out about Elisha from my daughter, Rachelle Smythe. I am excited to use Quinoa in so many of her different recipes. They all sound so good!

Leave a Comment