Are you looking for a nutritious and delicious addition to your meal routine? Look no further than red quinoa! This ancient grain is packed with protein, fiber, and a range of essential vitamins and minerals. And with its mild, nutty flavor, it’s a versatile ingredient that can be used in everything from salads and stir-fries to baked goods and breakfast dishes.
From savory main courses to sweet treats, we’ve compiled 20 mouth-watering red quinoa recipes for you to try. Whether you’re a vegetarian or vegan, gluten-free or just looking for some healthy inspiration, these recipes are sure to please. So go ahead, get creative in the kitchen, and discover the many wonders of red quinoa!
Mediterranean Red Quinoa Salad with Feta and Olives
This vibrant salad combines the nutty flavor of red quinoa with the salty tanginess of feta cheese and the brininess of Kalamata olives. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup red quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1/2 cup pitted and sliced Kalamata olives
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the quinoa according to package instructions using water or broth.
2. In a large bowl, combine cooked quinoa, parsley, feta cheese, and olives.
3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
4. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes (includes cooking time for quinoa)
Spicy Red Quinoa Stuffed Bell Peppers
Add some heat to your meal with this flavorful and nutritious recipe! Roasted bell peppers filled with a spicy red quinoa mixture make for a delicious and healthy dinner.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked red quinoa
– 1/2 cup black beans, cooked
– 1/2 cup diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1-2 dried arbol chilies, crushed (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together cooked quinoa, black beans, diced tomatoes, cilantro, olive oil, cumin, smoked paprika, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture and top with crushed arbol chilies (if using).
5. Place peppers in a baking dish and cover with aluminum foil.
6. Roast for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Red Quinoa and Black Bean Burgers
These savory burgers combine the nutty flavor of red quinoa with the richness of black beans, perfect for a healthy and satisfying meal.
Ingredients:
– 1 cup cooked red quinoa
– 1 cup cooked black beans, rinsed and drained
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 egg, lightly beaten (optional)
– Burger buns and desired toppings
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mash the black beans using a fork or a potato masher.
3. Add the cooked quinoa, onion, garlic, cumin, salt, and pepper to the bowl. Mix well.
4. If using egg, mix it in until the mixture holds together when formed into a patty.
5. Divide the mixture into 4-6 portions, depending on desired burger size. Shape each portion into a patty.
6. Place the patties on a baking sheet lined with parchment paper and drizzle with olive oil.
7. Bake for 20-25 minutes or until the edges are lightly browned.
Cooking Time: 20-25 minutes
Lemon Garlic Red Quinoa with Roasted Vegetables
A bright and flavorful side dish that pairs perfectly with your favorite proteins or as a vegan main course.
Ingredients:
– 1 cup red quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt, to taste
– Roasted vegetables (see below)
Roasted Vegetables:
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 red bell pepper, seeded and sliced
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. While quinoa cooks, toss vegetables with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes or until tender.
4. In a small bowl, whisk together garlic, lemon juice, and 1 tablespoon water.
5. Fluff cooked quinoa with a fork and stir in garlic-lemon mixture. Season with salt to taste.
Cooking Time: 40-50 minutes
Red Quinoa Breakfast Bowl with Berries and Almonds
Start your day with a nutritious and flavorful breakfast bowl packed with protein-rich quinoa, sweet berries, and crunchy almonds. This recipe is perfect for a quick and easy morning meal that will keep you energized throughout the day.
Ingredients:
– 1 cup red quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon honey
– 1/4 cup sliced almonds
– 1 cup mixed berries (such as blueberries, strawberries, and raspberries)
– 1 tablespoon chia seeds
– Pinch of salt
Instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
3. In a small bowl, whisk together honey and chia seeds. Add sliced almonds and mix until well combined.
4. Fluff cooked quinoa with a fork. Top with mixed berries and almond-honey mixture.
5. Season with salt to taste.
Cooking Time: 20 minutes
Coconut Curry Red Quinoa with Chickpeas
This recipe combines the nutty flavor of red quinoa with the creamy richness of coconut curry, all wrapped up in a nutritious package. Perfect for a quick lunch or dinner, this dish is sure to become a favorite.
Ingredients:
– 1 cup red quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (14 oz) chickpeas, drained and rinsed
– 1/4 cup unsweetened coconut flakes
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cloves garlic, minced (optional)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the quinoa and cook according to package instructions using water or broth.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chickpeas and cook until lightly browned, about 5 minutes.
3. Add the coconut flakes, curry powder, cumin, turmeric, salt, and pepper to the skillet. Cook for an additional 1-2 minutes, stirring constantly.
4. Fluff the cooked quinoa with a fork and combine with the chickpea mixture.
5. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Red Quinoa Tabbouleh with Fresh Herbs
A refreshing twist on the classic Lebanese salad, this recipe combines nutty red quinoa with crisp fresh herbs and a tangy dressing.
Ingredients:
– 1 cup red quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1/2 cup chopped cucumber
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook the quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine the cooked quinoa, parsley, mint, scallions, and cucumber.
3. In a small bowl, whisk together the lemon juice and olive oil.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with feta cheese, if using.
7. Serve at room temperature or chilled.
Cooking Time: 25 minutes
Roasted Sweet Potato and Red Quinoa Power Bowl
Nourish your body with this nutrient-dense bowl, packed with roasted sweet potatoes, creamy quinoa, and crunchy veggies. Perfect for a quick and healthy lunch or dinner.
Ingredients:
– 1 large sweet potato
– 1 cup red quinoa
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small red bell pepper, seeded and sliced
– 1 small yellow bell pepper, seeded and sliced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: avocado, feta cheese, or a fried egg for added protein
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut sweet potato into 1-inch cubes and toss with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
4. Cook quinoa according to package instructions using water or broth.
5. In a large skillet, sauté bell peppers over medium heat until tender.
6. Combine cooked quinoa, roasted sweet potatoes, and bell peppers in a bowl.
7. Top with cilantro and your choice of optional ingredients.
Cooking Time: 30-35 minutes
Red Quinoa Sushi Rolls with Avocado and Cucumber
Experience the unique fusion of Japanese and Peruvian cuisine with these delicious Red Quinoa Sushi Rolls filled with creamy avocado and refreshing cucumber. This recipe is perfect for adventurous foodies looking to try something new!
Ingredients:
– 1 cup red quinoa
– 2 cups water
– 1/2 ripe avocado, sliced
– 1/2 cucumber, sliced
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce (optional)
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Rinse the quinoa in a fine-mesh strainer and cook according to package instructions with 2 cups of water.
2. Once cooked, allow the quinoa to cool down.
3. Cut the nori sheet into desired sizes for rolling.
4. Lay a nori sheet flat on a surface. Spread a thin layer of cooled quinoa onto the seaweed, leaving a 1-inch border at the top.
5. Place a slice of avocado and cucumber in the center of the quinoa.
6. Roll the sushi using your fingers or a bamboo sushi mat. Repeat with remaining ingredients.
7. Slice into individual pieces and serve with soy sauce (optional). Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 20-25 minutes
Mexican Red Quinoa Casserole with Cheese and Salsa
This vibrant casserole combines the nutty flavor of red quinoa with the bold flavors of Mexico, all wrapped up in a cheesy, salsa-kissed package.
Ingredients:
– 1 cup red quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes, drained
– 1 cup shredded Monterey Jack cheese
– 1/2 cup salsa
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add onion and bell pepper; cook until tender.
4. Stir in diced tomatoes and cook for 1 minute.
5. Combine cooked quinoa, tomato mixture, and shredded cheese in a 9×13-inch baking dish.
6. Drizzle salsa over the top and sprinkle with salt and pepper to taste.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Red Quinoa and Kale Stuffed Portobello Mushrooms
Elevate your meal game with this hearty and nutritious recipe that combines the earthy flavor of portobello mushrooms with the nutty taste of red quinoa and the slight bitterness of kale.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 cup red quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add chopped kale to the skillet and cook until wilted, about 3-4 minutes.
5. Stuff each mushroom cap with cooked quinoa mixture, followed by a spoonful of the kale mixture.
6. Season with salt and pepper to taste.
7. Roast in preheated oven for 15-20 minutes or until mushrooms are tender.
Cooking Time: 25-30 minutes
Pesto Red Quinoa with Sun-Dried Tomatoes
Elevate your quinoa game with this flavorful and nutritious recipe that combines the nutty taste of red quinoa with the rich flavor of pesto, sun-dried tomatoes, and fresh parsley.
Ingredients:
– 1 cup red quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup pesto sauce
– 1/2 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the quinoa in a fine-mesh strainer under cold water, then drain well.
2. In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and fluffy.
3. In a small bowl, whisk together the pesto sauce and olive oil.
4. Fluff the cooked quinoa with a fork, then stir in the pesto mixture, sun-dried tomatoes, salt, and pepper.
5. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Red Quinoa Chocolate Chip Cookies
Red Quinoa Chocolate Chip Cookies: A Twist on Classic Treats
These chewy cookies combine the nutty flavor of red quinoa with the richness of dark chocolate, perfect for a sweet treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup red quinoa
– 1/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, and quinoa.
3. In a large bowl, cream butter and sugars until light and fluffy.
4. Beat in eggs and vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
8. Bake for 10-12 minutes or until edges are lightly golden.
Yield: About 24 cookies
Red Quinoa and Lentil Soup with Turmeric
This comforting soup combines the nutty flavor of red quinoa with the creamy texture of lentils, all infused with the bright, warm spices of turmeric. Perfect for a chilly evening or a pick-me-up on a busy day.
Ingredients:
– 1 cup red quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup cooked lentils (any variety)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, and turmeric powder; cook for an additional minute.
4. Add the quinoa, lentils, water or broth, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the quinoa is tender.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Thai-Inspired Red Quinoa Salad with Peanut Dressing
Experience the vibrant flavors of Thailand with this refreshing quinoa salad, featuring roasted vegetables and a creamy peanut dressing. Perfect for a quick lunch or dinner, this recipe is easily customizable to suit your taste preferences.
Ingredients:
– 1 cup red quinoa
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small red bell pepper, seeded and chopped
– 1 small yellow bell pepper, seeded and chopped
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup roasted peanuts
– 1/4 cup creamy natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. Preheat oven to 400°F (200°C). Toss bell peppers, onion, and garlic with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
3. In a blender, combine peanuts, peanut butter, soy sauce, lime juice, salt, and pepper. Blend until smooth.
4. Combine cooked quinoa, roasted vegetables, and peanut dressing in a bowl. Toss to coat.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 30-40 minutes
Red Quinoa Pancakes with Maple Syrup
These Red Quinoa Pancakes with Maple Syrup are a delicious and healthy breakfast option that combines the nutty flavor of quinoa with the natural sweetness of maple syrup.
Ingredients:
– 1 cup red quinoa
– 2 cups water or milk
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon honey
– 1 large egg
– Maple syrup, for serving (optional)
Instructions:
1. Rinse the quinoa and soak it in water or milk for at least 2 hours.
2. Drain and rinse the quinoa again. In a blender or food processor, combine the quinoa, flour, salt, and honey. Blend until smooth.
3. Crack in the egg and blend until well combined.
4. Heat a non-stick skillet or griddle over medium heat. Drop the batter by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on the surface. Flip and cook for an additional 1-2 minutes, until golden brown.
6. Serve warm with maple syrup, if desired.
Cooking Time: 10-12 minutes
Red Quinoa and Roasted Beet Salad with Goat Cheese
A vibrant and flavorful salad that combines the nutty sweetness of red quinoa, the earthy flavor of roasted beets, and the tanginess of goat cheese.
Ingredients:
– 1 cup red quinoa, rinsed and drained
– 2 medium beets, peeled and cubed
– 2 tbsp olive oil
– 1 tsp balsamic vinegar
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese
– Fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook quinoa according to package instructions. Drain and set aside.
3. Toss beets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. In a large bowl, combine cooked quinoa, roasted beets, and crumbled goat cheese.
5. Drizzle with balsamic vinegar to taste.
6. Garnish with fresh parsley or chives.
Cooking Time: 30-40 minutes
Red Quinoa Stir-Fry with Tofu and Vegetables
This recipe is a flavorful and healthy combination of protein-rich tofu, fiber-packed red quinoa, and colorful vegetables. Perfect for a quick weeknight dinner or a nutritious lunch.
Ingredients:
– 1 cup red quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 cup broccoli florets
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Cook the quinoa according to package instructions using water or broth.
2. Heat oil in a large skillet over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes. Remove from skillet and set aside.
3. In the same skillet, add onion and garlic and cook until softened, about 2-3 minutes.
4. Add bell pepper and broccoli to the skillet and cook until tender-crisp, about 3-4 minutes.
5. Stir in cooked quinoa, soy sauce, salt, and pepper. Combine with tofu and vegetables.
6. Cook for an additional minute, then serve hot.
Cooking Time: 20-25 minutes
Red Quinoa Pudding with Cinnamon and Raisins
This creamy pudding is a perfect blend of nutritious red quinoa, sweet raisins, and warm cinnamon. A delicious and comforting dessert that’s easy to prepare.
Ingredients:
– 1 cup cooked red quinoa
– 2 cups milk (dairy or non-dairy)
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1 tablespoon honey
– 1/4 cup raisins
– Pinch of salt
Instructions:
1. In a medium saucepan, combine cooked quinoa, milk, sugar, cinnamon, and salt. Whisk until well combined.
2. Bring the mixture to a simmer over medium heat.
3. Reduce the heat to low and cook for 5-7 minutes or until the pudding has thickened slightly.
4. Stir in honey until dissolved.
5. Remove from heat and let cool slightly.
6. Stir in raisins.
7. Pour into individual serving cups or a large serving dish.
8. Refrigerate for at least 2 hours to chill before serving.
Cooking Time: 15-20 minutes
Red Quinoa and Spinach Stuffed Chicken Breast
Elevate your meal with this flavorful and nutritious stuffed chicken breast recipe, featuring the nutty taste of red quinoa and the earthy goodness of spinach.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup cooked red quinoa
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked quinoa, spinach, garlic, and olive oil.
3. Lay chicken breasts flat and make a horizontal incision to create a pocket.
4. Stuff each breast with the quinoa-spinach mixture, dividing it evenly among the four breasts.
5. Season with salt and pepper to taste.
6. If using cheese, sprinkle it on top of each breast.
7. Bake for 30-35 minutes or until chicken is cooked through.
8. Let rest for 5 minutes before slicing and serving.
Cooking Time: 30-35 minutes
Summary
Discover the delicious and nutritious world of red quinoa! This article showcases 20 mouth-watering recipes that highlight the versatility of this ancient grain. From Mediterranean salads to spicy stuffed bell peppers, black bean burgers to sweet potato power bowls, there’s something for every taste and dietary preference. Whether you’re looking for a healthy breakfast option or a satisfying dinner, these flavorful red quinoa recipes are sure to inspire your next meal.