How to prepare quinoa: 10 delicious recipes

1. Rolls with quinoa

If you do not eat rolls because of white rice, which is certainly included in their composition, then try replacing quinoa rice. Start rolls with something tasty – tuna, avocado, and even salmon with curd cheese.

30 minutes of cooking time

Ingredients

Quinoa 1 cup

Vegetable broth 2 cups

Almond 1 tbsp

Sunflower seeds 1 tbsp.

Nori seaweed 4 leaves

Avocado 1 pc.

Carrots 1 pc.

Cucumber 1 pc.

1.First of all cook the quinoa. Fill the groats with cold water for a minute, then remove the floating grains. Place the cereal in a saucepan, cover with broth and turn on medium heat. As soon as the liquid boils, reduce the heat and cook the cereal for about 15 minutes, stirring from time to time. Once the quinoa is soft, drain the remaining broth and place the cereal on a cutting board. Let cool.

2.In a food processor or blender, chop nuts and seeds, then mix with quinoa.

Slice avocados into thin slices, cucumbers into strips, and rub carrots on a fine grater.

3.As soon as the cereal has cooled, you can start making rolls. Place a strip of quinoa (about 2 cm wide) on the edge of a sheet of seaweed nori, put a few cucumber straws and avocado slices in the center of the cereal and sprinkle the whole carrot. Carefully roll up the algae so that the filling does not spill out, and the nori are not torn. If you have a bamboo napkin, you can shape the rolls with it.

4.Using a very sharp knife (preferably pre-wet the blade with water), cut the roll into several pieces and serve with soy sauce.

2. Guacamole with quinoa and avocado

We do not say that nachos should be served with this guacamole, rather the opposite. It is a complete dish that can do without corn chips, but it contains a lot of protein and complex carbohydrates. Ideal for both breakfast and lunch.

10 minutes of cooking

Ingredients

Ripe avocado 1 pc.

Lime 1 pcs.

Salt 1/4 tsp.

Quinoa boiled cereal 2 cups

Garlic 1 clove

Ripe mango 1/2 pc.

Cherry Tomatoes 3/4 cup

Chopped cilantro 2 tbsp.

Red onion 1/3 pcs.

Ground cayenne pepper 1/4 tsp.

Zira (cumin) 1/4 tsp.

1.Mix the avocado pulp, lime juice and salt in a deep bowl, and beat the mixture thoroughly with a fork.

2.Dice onion, mango and tomatoes, squeeze garlic. Mix everything with avocado, add quinoa, cilantro, cayenne pepper and chili. Serve warm or cold.

3. Spring rolls with quinoa and shrimp

If you have never cooked rice paper rolls, familiarity with them should start with this dish.

25 minutes of cooking time

Ingredients

Shrimp peeled 400 g

Rice paper for spring rolls 12 sheets

Salad leaves 3 pcs.

Cooked quinoa grain 1.5 cup.

Cucumber 1 pc.

Carrots 1 pc.

1.Preheat oven to 180 degrees Celsius. Cover the baking paper with baking paper. 2.Put the shrimp on a baking sheet and cook until they turn pink – about 6-8 minutes. 3.Let them cool.

4.Grate the carrot on a fine grater, cut the cucumber into strips and cut the shrimp in half.

5.Put one sheet of rice paper one by one in warm water for 10 seconds, then place them on the table. Start with lettuce, 2 tbsp. Quinoa, a slice of cucumber, carrots and shrimp.

6.Roll up the rolls and serve with soy or nut sauce.

4. Chicken Nuggets with Avocado Sauce

For those who still remember the taste of fried nuggets from McDonalds, but desperately trying to forget them (and rightly so). This dish is a great wholesome fast food replacement, and so tasty.

60 minutes of cooking time

Ingredients

Chicken fillet 600 g

Water 1 cup

Quinoa 1/2 cup

Ground chilli 1 tsp.

Ground cumin (cumin) 1/2 tsp.

Salt 1 tsp.

Ground pepper 1/4 tsp.

1/3 cup rice flour

Starch (better corn) 1 tbsp.

Chicken eggs 2 pcs.

Lime juice 2 tbsp.

Ripe avocado 2 pcs.

Cilantro leaves 2 tbsp.

Garlic 1 clove

1.Put quinoa in a saucepan, cover with water and bring the liquid to a boil. Reduce heat and simmer cereal for 20 minutes. Move the quinoa into a bowl, put in a cool place and let the croup cool. Then season with pepper, zira, 1/2 tsp. salt.

2.Preheat oven to 180 degrees Celsius, spread baking paper on a baking sheet.

In a strong package, mix rice flour, starch and 1 tsp. salt. Shake well to make the mixture more or less homogeneous. Put the mixture in a deep bowl.

3.In another bowl beat the eggs from 1 tbsp.  lime

4.Cut the chicken fillet into strips (1 cm wide, 2 cm long).

5.Roll each piece of meat first in a flour mixture, then in an egg, and then in quinoa. 6.Put the pieces on a baking sheet. Bake for 20-25 minutes until the chicken is browned.

7.Make a sauce with which you will serve the nuggets. In a blender, mix the leaves of cilantro, 1 tbsp.  lime, garlic and avocado pulp.

5. Salad with quinoa, oranges and cranberries

This simple and delicious salad can be your best meal. Make it in advance and take with you to work in the lunchbox – get a charge of complex carbohydrates, protein and vitamin C.

25 minutes of cooking

Ingredients

Quinoa 1 cup

Dried cranberry 1/2 cup

Orange 1 pc.

Goat cheese (can be replaced with feta) 50 g

Celery 2 sticks

Basil 1/2 bunch

Salt and pepper to taste

1.Wash the orange and remove the zest with a vegetable peeler. Just do not throw away the zest – it will be useful for quinoa.

2.Fill the cereal with water, put the zest in it (leave one fresh piece of peel for serving) and cook for 20 minutes until the quinoa is soft. Remove the orange peel.

3.Squeeze the juice out of the orange and fill it with cranberries while the quinoa is being cooked. So the berries will become sweeter and softer. When the cereal is cooked, add the cranberries and stir.

4.As soon as quinoa has cooled, add the chopped celery, salt and pepper. Season the salad with cheese and serve, garnish with orange peel.

6. Quinoa with Brussels Sprouts

A great option for a light dinner or for those who do not eat meat.

30 minutes of cooking

Ingredients

Quinoa 1 glass

Water 2 glasses

Salt to taste

Leek 1 pc.

Brussels sprouts (preferably fresh) 500 g

Olive oil 4 tbsp.

Garlic 2 cloves

Dried dill 1 tbsp.

Balsamic vinegar 2 tbsp.

1.Cook the quinoa for 20 minutes until the quinoa is soft.

2.Preheat oven to 180 degrees Celsius. Wash the onions and cabbage thoroughly. 3.Cut the leek into circles, and the cabbage into halves. Grate the garlic.

4.Mix in the form for baking cabbage, onion, garlic, oil, dill and vinegar. Salt the dish and put in the oven for 20-25 minutes.

5.Mix the cabbage and vegetables before serving. You can add a few chopped raisins and almonds.

7. Stuffed Quinoa Mushrooms

40 minutes of cooking

Ingredients

Very large champignons 4 pcs.

Olive oil 1 tbsp.

Quinoa 1/2 cup

Red onion 1 pc.

Celery 2 sticks

Garlic 6 cloves

Rosemary flower

White dry wine 1/2 cup

Water 1 cup

Balsamic vinegar 2 tbsp.

Salt and pepper to taste

1.Dice onion and celery. Remove the legs from the mushrooms and chop them finely, and rinse the caps with water.

2.Finely chop the garlic, mix half with half the oil and vinegar. Lay out 1/2 tsp. mix in each cap of the fungus, there add a leaf of rosemary. Put in the oven for 15 minutes. 3.During this time, just cooked cereal. Just do not overdo the mushrooms in the oven, better get them out of the heat a little earlier. Remove rosemary.

4.Preheat oven to 160 degrees Celsius. Fry the onion, mushroom legs, leftover garlic and celery in a little oil, then add quinoa, white wine, water, salt and pepper to the pan. Keep the mixture on the fire for about 15 minutes, until the croup absorbs all the liquid. If the quinoa is still stiff, add some water.

5.Spread the quinoa over the mushroom caps and serve immediately.

8. Risotto with quinoa

Another vegetarian dish in which rice is replaced with quinoa.

40 minutes of cooking

Ingredients

Quinoa 1 cup

Dried porcini mushrooms 10 g

Boiling water 2 cups

Mushrooms sliced ​​1 cup

Asparagus 1 bunch

Fresh Spinach 3 Handfuls

Bulb 1 pc.

Garlic 2 cloves

Salt and pepper to taste

Olive oil 1 tbsp.

Vegetable broth 2 glasses

1.Soak the white mushrooms in boiling water for 20 minutes. Remove the mushrooms, pour the water into the saucepan. Add the quinoa, bring to a boil and reduce the heat.

2.Meanwhile, heat the olive oil. Dice onion and garlic, fry with mushrooms and champignons for about 2-3 minutes. Wash the asparagus, cut it into pieces 2 cm long and fold to the garlic and onion. Keep on fire for 5 minutes while stirring the vegetables periodically. Salt, pepper and remove from heat.

3.When the quinoa is ready, put the vegetables in it. Stir well. Add spinach and mix again. In a minute he will be ready.

4.Pour in a small amount of broth (1/3 cup) and, while stirring, keep the risotto on fire. It should have a creamy consistency. If necessary, add some broth. Let the risotto stand for another 10 minutes, then remove from the heat and immediately serve to the table. You can decorate with grated cheese and fresh herbs.

9. Salty schoolboy bars with quinoa and pistachios

This is much better than snickers and any other chocolates that can be found at the checkout in the supermarket or in the vending machine with snacks.

40 minutes of cooking

Ingredients

Bitter chocolate 220 g

Ground red pepper (spicy) 1/8 tsp.

Quinoa 1/4 cup

Peeled pistachios 1/2 cup

Salt 1/4 tsp.

1.Fry Quinoa in a skillet until golden brown.

2.Melt the chocolate in the microwave (just make sure that it does not bake). Add the pepper and mix well. Spread baking paper on a cutting board and pour chocolate on it.

3.Sprinkle quinoa chocolate, pistachios and salt and refrigerate for 30 minutes. Break into pieces and eat!

10. Quinoa truffles

It seemed to us that these chocolates cannot be made even tastier. It turns out we were wrong.

65 minutes of cooking

Ingredients

Pitted dates 3 pcs.

Quinoa Cooked 1/2 Cup

Flaxseeds 1 tbsp.

Cocoa powder without sugar 1/4 cup

Honey 2 tbsp.

Peanut butter 2 tbsp.

Coconut oil 3 tbsp.

Maple syrup 2 tbsp.

Cocoa powder unsweetened (for sprinkling) 2 tbsp.

Salt pinch

1.Crush dates in a food processor. Then add quinoa, flaxseeds, cocoa powder and mix thoroughly.

2.Add butter and honey and turn on the processor again. Form balls of dough, put on a plate and send to the freezer for half an hour.

3.Mix coconut oil, cocoa powder and maple syrup. Dip each truffle in the resulting chocolate sauce, put it back on the plate and place in the freezer for another half hour. Before serving, keep the candy in the refrigerator.

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Dietary salads

Cabbage – carrot mix

White cabbage – 300 g

Carrots – a pair of pieces

Apples – a pair of medium in size

Vegetable oil – 60 mg

Lemon – half citrus

Parsley – 20 g

1.Grind carrots, cabbage, apple.

2.Squeeze juice from a lemon, add to products.

3.Salad need to enrich with oil, chop greens, and salt.

4.Everything need to mix, leave for half an hour in a cold place.

Chicken Cheese Delight

Chicken fillet – 300 g

Hard cheese – 100 g

Bulgarian red pepper – half

Greens – 20 g

Low-fat sour cream – 3-4 tbsp. l

Some salt

1.Boil Chicken fillet, cut into small pieces.

2.Cheese, pepper cut on straw shape and mix with fillets.

3.The resulting mass need to fill with sour cream, decorat with greens, add salt.

Vegetable harmony with nuts

Radish – 2 pcs.

Cucumber – one small

Celery – one stem

Any greens – 20 g

3-4 nuts walnuts

Olive oil – 50-80 g

Natural yoghurt – 100 g

Salt – Pinch

1.Peel radish and cucumber cut, add chopped parsley, celery, nuts.

2.The mass need to mix, season with oil, yogurt, salt at the end.

Mango cucumber union

Mango – 1 pc.

Green cucumber – 2 pcs

Green salad – a few leaves

Bulgarian red pepper – 1 pc.

Lemon – half

Vegetable oil – 50 g

Salt as desired

1.Cut mangoes, cucumbers into cubes.

2.To combine cut products with red pepper,which cut on rings, squeeze lemon, add oil, salt.

3.The mixture need to mix thoroughly and leave for half an hour in the refrigerator.

Cheese Beat Alliance

Beetroot – one small

Soft cheese – 50 g

Spinach – 30 g

Pumpkin seeds – a handful

Olive oil – 50 g

Salt to taste

1.Beets need to cook until they are fully cooked, peel them, cut into slices.

2.Wash and dry spinach is put on a plate, on top of beets add chopped cheese, pumpkin seeds.

3.Pour oil into the salad, add salt.

Rice-corn joy

Rice – 100 g

Egg – 1 pc.

Sweet corn (from under a can) – 100 g

Crab sticks – 70 g

Kefir – 50-100 g

Greens – 20 g

Some salt

1.Cook rice and combine it  with corn, sliced ​​crab sticks.

2.Cook a hard-boiled egg, grind on a grater, add to the resulting mass.

3.Salad need to fill with kefir, salt, decorat with finely chopped greens.

Fruit and vegetable mix with honey

Pumpkin – 180-200 g

Carrots – one medium

Apple sweet – a couple of pieces

Walnuts – 30-50 g

Honey – 1 tbsp.

1.Peeled pumpkin need to ground on a grater, mix with mashed carrots.

2.Peel apples, clean from the core, rub on a grater.

3.Crush the nuts with a knife.

4.All products combine, enrich with honey, mix well.

Beet-nut mix

Beetroot – a pair of small root vegetables

Walnut nuts – one handful

Prunes – 50 g

Yogurt – 100 g

Garlic – 1 clove

1.Beets need to be pre-boiled, peeled, ground on a grater.

2.Prunes cut into circles.

3.Crush walnuts with a knife.

4.Mix the products, add grated garlic, salt.

5.In the end, the mass need to enrich with yogurt.

Mix with chicken, apple, celery and walnuts

Chicken fillet – one small piece

Celery stalk – 1 pc

Green apple – 1 pc

Grapes – one small twig

Walnuts – one handful

Lemon juice – to taste

Natural yoghurt – 100 g

1.Separately cook chicken fillet for 15 minutes. Broth can be enriched in the process of cooking carrots, one onion, a pair of bay leaves.

2.After the specified time, leave the broth for another 15 minutes.

3.Crush the nuts with a knife, dry them in a pan.

4.Cut celery, grapes in half, an apple and cooled fillet in small pieces.

5. Mix all products, season with yogurt, sprinkle with salt.

7 chicken breast diet recipes

Chicken pastrami

120 kcal / 100 g, Proteins-19 g, Fats-3, Carbs-2 g

Ingredients:

One chicken breast, peeled

Pinch of salt

Dill and parsley 5 g

Garlic one slice

Some sunflower oil

Cooking:

1.First, pour water into any container, add salt there and soak chicken fillet overnight in such a solution.

2.The next day, parsley, dill and garlic need to grind with a knife or in a blender, mix the mixture with butter and rub such a mixture of whole chicken breast. Preheat oven to 250 degrees and place the fillet in it, pre-wrapped in foil.

3.After 15 minutes, turn off the oven and leave the chicken meat until cool. The dish is ready.

Chicken Breast with Tomatoes

102 kcal / 100 g, Proteins-12g, Fats-2, Carbs-7 g

Ingredients:

Chicken fillet – 250 g

Tomatoes – 200 g

Curry pinch

Lemon juice – 10 ml

A little bit of olive oil

Cooking:

1.Tomatoes should be pre-scalded with boiled water, peel them and finely chopped.

2.Add curry, lemon juice and a pinch of salt.

3.Then, separate the half from this sauce and mix it with olive oil, then rub the breast mixture with the resulting mixture.

4.Put the meat on a baking sheet and bake in the oven for half an hour at a temperature of 180 degrees. Chicken fillet need to be served with the rest of the sauce.

5.For those who love exotic tomatoes can be exchanged for canned pineapples, while the calorie content of the dish will not suffer, and the taste will become unusual.

Pumpkin Chicken Breast

59 kcal / 100 g, Proteins-7 g, Fats-1, Carbs-4 g

Ingredients:

Ripe pumpkin – 300 g

Chicken fillet – 200 g

One onion

Carrots – 100 g

A jar of low fat yogurt or with a fat content of not more than 2%

Pinch of Dill

Teaspoon olive or sesame oil

Salt and a little black pepper

Cooking:

1.Pumpkin and carrot should be washed and peeled.

2.The pumpkin need to slice ​​and the carrot to grate on big pieces. Clean and cut onions with thin rings.

3.Then you need to take a small container in which the resulting dish will be baked. The bottom need to be well oiled. First, to lay out pumpkin and onions, and the chicken fillet, pre-cut into medium-sized cubes, should be evenly distributed on top. On the top need to lay grated carrots.

4.After that, the dish need to sprinkle with salt and pepper, then sent to the oven for one hour. Bake chicken with pumpkin at a temperature of 200 degrees.

5.At this time, chopped dill need to mix with yogurt, and this sauce should be  poured ten minutes before final readiness.

Rice with chicken breast

117 kcal / 100 g, Proteins-9 g, Fats-2, Carbs-17 g

Ingredients:

Skinless chicken fillet – 300 g

Brown rice in dry form – 200 g

Onion – 1 pc.

Carrots – 150 g

Sunflower oil – 15 ml

Garlic one slice

Salt and water

Cooking:

1. Chop carrots and onions and roast in a saucepan with the addition of a drop of oil, when the oil has evaporated, you can add water so that the vegetables begin to stew.

2.There during the preparation of carrots and onion need to add chicken fillet, diced and chopped garlic. While this mixture is prepared, the water must be boiled.

3.Then rice to pour on top of it, which salts a little and does not mix. And at the end it need to fill with hot water. Prepare such a dish under the lid on the slowest fire until all the liquid is evaporated.

4.Five minutes before cooking, the rice need to  mix with the rest of the ingredients.

Dietary pie with chicken fillet

144 kcal / 100 g, Proteins-13 g, Fats-9, Carbs-8 g

Ingredients:

Chicken fillet – 200 g

Crumbly curd cheese, fat free – 200 g

Chicken egg – 2 pcs.

Bran rye and oat 2 tbsp.

Garlic one clove

Baking powder half teaspoon

Dried basil pinch

Some thyme

Salt and pepper

Cooking:

1.First you need to put the cottage cheese in a bowl, add eggs to it and mix everything well together.

2.Separately, the bran need to combine with baking powder, and then to add  mixture to the cottage cheese. To the dough you can add a little salt and pepper, as well as pour a pinch of basil there.

3.Chicken fillet need to wash, dry on a towel and cut into small cubes. Crushed garlic need to add to it.

4.The meat to mix with dough, which need to pour into a wide form (better to take silicone) for baking.

5.Prepare the pie for about 30 minutes at 180 degrees. After cooking, the dish should be allowed to cool slightly.

Kharcho with chicken

45 kcal / 100 g, Proteins-4 g, Fats-1, Carbs-6 g

Ingredients:

Chicken fillet – 400 g

White rice – 200 g

Tomatoes – 400 g

One big onion

Garlic two cloves

Pinch of Dill

Water

Cooking:

1.Chicken fillet should be put in water (about two liters) and start cooking over medium heat.

2.At this time, you can do vegetables, which need to cut into cubes. As soon as the chicken broth boils, rice need to add to it, which is boiled for about 10 minutes.

3.Then you also need to throw the chopped tomatoes, onions and spices.

4.After five minutes, to add crushed garlic, salt and greens to the soup. When the fire is turned off, and the soup need to infuse for up to two hours.

Chicken Fillet and Сhinese Cabbage Salad

135 kcal / 100 g, Proteins-15g, Fats-4, Carbs-7 g

Ingredients:

Chicken fillet – 300 g

Chinese cabbage – 400 g

Lightly salted curd cheese – 100 g

Pine nuts – 5 g

Sour cream and yogurt 10 g

A pinch of salt

Cooking:

1.First, the breast is pre-boiled in water for about 15 minutes, then it comes out and must be left to cool completely.

2.At this time, Chinese cabbage needs to be chopped, squeeze a little with your hands and add salt.

3.Yoghurt need to mix with sour cream, fillet need to cut into cubes.

4.Then boil breast and add it  to Chinese cabbage, and add there curd cheese as well, which can be cut into pieces or simply broken by hand.

5.Salad need to season with cooked yoghurt-sour cream sauce and sprinkle with pine nuts on top. The dish is ready to eat.