6 Quick & Easy Quinoa recipes I

Quinoa with halloumi recipe


Quinoa is a nutritious grain that is free of wheat and works well in salads. For a quick supper, simply toss in some excellent grilled Halloumi cheese, mint, yogurt, and pitta bread.


  • 100g (3½oz) of washed quinoa
  • One little red onion, thinly cut
  • One teaspoon of cumin seeds
  • Two tablespoons of olive oil
  • 8 small plum tomatoes, cut in half
  • 125g (4 oz) Halloumi cheese
  • One tablespoon red wine vinegar
  • Black pepper and salt that has just been ground
  • a substantial bunch of mint leaves
  • Yogurt and pita breads, to be served


  1. In a pan, combine the quinoa with 300ml (½ pint) of cool water. After bringing to a boil, lower the heat, and simmer until the water is absorbed, about 20 minutes.
  2. Meanwhile, arrange the onion slices on a baking sheet and preheat the grill. Add one tablespoon of oil and the cumin seeds on top. After five minutes of grilling and stirring, add the tomatoes and simmer until they are slightly softened.
  3. Slice the cheese thinly six times. Sear them for approximately one minute on each side in a hot griddle pan or under the grill.
  4. After draining the quinoa, combine it with the grilled onions and tomatoes, along with all the cooking fluids, on the baking sheet. Additionally, add a tablespoon more olive oil, vinegar, and spice. Transfer to a bowl using a spoon. Gently shred the mint leaves and gently incorporate them into the salad. Put the cheese in place on top. Serve with yogurt and pita breads

Top Tip For Making Quinoa With Halloumi
To ensure that the quinoa doesn't stick to the pan towards the end of cooking, make sure it absorbs all of the water.

Quinoa, feta and broccoli salad recipe

Tasteful salad with feta cheese, broccoli, and pomegranate, made with superfood quinoa from South America, created by celebrity chef Jo. Because of its high fiber, iron, and protein content, quinoa is an incredibly healthful grain. The rich levels of vitamin C, vitamin K, folate, and dietary fibre that broccoli possesses make it a fantastic addition to this recipe. The addition of creamy feta to the crunchy broccoli adds a wonderful salty and silky taste that melds so beautifully with the other ingredients to create an incredibly flavorful salad. You won't be let down if you try it this week for a delicious dinner or lunch recipe.


  • 300g of quinoa, 200g of broccoli, and 200g of crumbled feta cheese
  • One substantial handful of pumpkin seeds
  • A single pomegranate's seeds
  • One large handful of coarsely chopped mint leaves;
  •  one large handful of roughly chopped flatleaf parsley; 
  • three or four ripe tomatoes; 
  • one bunch of thinly sliced spring onions
  • Thumbful of extra virgin olive oil
  • three tablespoons of lemon juice


  1. Follow the directions on the quinoa package to prepare this superfood meal. Transfer to a large mixing bowl and let cool.
  2. Meanwhile, chop the broccoli into small, bite-sized pieces, steam or boil it gently until it's just tender—four to five minutes should do the trick—and then let it cool.
  3. Pumpkin seeds should be softly toasted in a small skillet over medium heat until they start to crunch. Take out of the pan and let it to cool.
  4. After the quinoa and broccoli have cooled, combine them with the feta, herbs, tomatoes, spring onions, olive oil, and lemon juice. Since the feta cheese will impart a salty flavor, season with a small amount of salt and a generous pinch of black pepper. Mix everything together until well blended, then serve immediately or store in the refrigerator.
Top Tip For Making Quinoa, Feta And Broccoli Salad

Jo says: 'I've used quinoa as a super healthy substitute to couscous or bulgur wheat. Not only is this a lovely midweek masterpiece, it's also fantastic to eat al fresco as part of a picnic or 'al desko' as part of your working lunch.'

Lean in 15 banana, chocolate and quinoa overnight oats recipe


For individuals who have a sweet craving and are looking for a nutritious breakfast food, Joe Wicks' Lean in 15 banana, chocolate, and quinoa overnight oats are ideal.

Lean in 15 banana, chocolate, and quinoa overnight oats are the ideal choice if you're searching for a quick, simple, and healthful breakfast. With his own delicious twist, Joe Wicks has transformed the traditional overnight oats recipe. A variation with chocolate and bananas is rich and decadent, while another version with quinoa and lots of protein can tide you over till lunch. If you're cooking for more than one person, it's simple to increase the quantities in both of these recipes, which are meant to serve one.

Enjoy the recipes from Joe Wicks? This page has a ton more content from the Lean In 15 Body Coach.


Regarding the chocolate and banana overnight oats

  • 250 milliliters of almond milk
  • 60g, or two scoops, of vanilla protein powder
  • One mature banana, coarsely chopped
  • 1/4 teaspoon cocoa powder (more than 70% cocoa)
  • 75g of rolled oats
  • To serve, a small amount of grated dark chocolate

For the overnight oats with quinoa

  • 40g of rolled oats
  • 125 grams of cooked quinoa
  • 60g, or two scoops, of vanilla protein powder
  • 250 milliliters of almond milk
  • 1½ teaspoon of ground cinnamon Three dried apricots, finely diced
  • Two tablespoons of raisins
  • One tablespoon of honey


For the overnight oats with banana and chocolate This clever Lean in 15 dish proves that chocolate doesn't have to be harmful; it uses cocoa to provide the rich flavor without adding any fat. According to Joe, bananas and chocolate go together like wine and cheese. This is an excellent method for utilizing blackening bananas. The overall flavor of this brekkie is greatly enhanced by their overripening, which makes them softer and sweeter."

  1. In a blender, combine all the ingredients except for the dark chocolate and rolled oats; blend until smooth.
  2. After pouring the mixture over the oats, thoroughly stir. Soak for at least eight hours or overnight in a refrigerator-safe container.
  3. Sprinkle the dark chocolate on top when you're ready to dig it.

    For the oats made with quinoa overnight Joe adds that this recipe for a simple and easy breakfast is one of his favorites because it will definitely keep him full until lunch. Its pleasant nutty flavor is derived from the cooked quinoa and oats combined."

    1. Place all of the ingredients in a big bowl and well combine them, excluding the apricots, raisins, and honey. Transfer the mixture into an airtight receptacle and allow it to steep in the refrigerator for a minimum of eight hours, or even overnight.
    2. When it's time to eat, take off the cover and add some honey, raisins, and dried apricots on top.

    Quinoa crunchies recipe


    A wonderful, healthful teatime treat. Because quinoa is used in their recipe, these cookies are exceptionally crispy. The mixture is quick and simple to prepare; it may be made ahead of time and frozen.


    • Two ounces, sixty grams 60g (2 oz) of quinoa 100g (3½oz) cornflour; 125g (4oz) rice flour light brown sugar
    • One-half teaspoon of gluten-free baking powder
    • One-half teaspoon of baking soda
    • A dash of salt
    • One-half teaspoon ground cinnamon
    • 75 milliliters (2½ fluid ounces) extra virgin olive oil
    • 1-2 tsp of vanilla extract
    • Four teaspoons of runny honey
    • One big egg
    • Two ounces, sixty grams chips made of white chocolate
    • 60g (2 ounce) chocolate chips, plain or milk
    • Two baking trays with Bakewell paper lining them


    1. In a bowl, stir together the quinoa, cornflour, rice flour, sugar, baking powder, bicarbonate of soda, cinnamon, and salt.
    2. In a jug, measure the oil and whisk in the egg, honey, vanilla essence, and 4 tsp water. Add to the dry ingredients and well combine. It will be somewhat sticky. Let it settle for half an hour.
    3. Turn the oven on to 180°C, or Gas Mark 4.
    4. Distribute 6 tablespoons of the mixture evenly across each baking tray. Top with chocolate chips.
    5. For 15 minutes, bake until golden.
    6. Give it a few minutes to harden and cool on the tray. Continue to produce more. Keep for up to a week in an airtight container.

              Top Tip For Making Quinoa Crunchies

              Quinoa is a gluten-free, cholesterol-free seed that is high in protein. Although you might be more accustomed to rehydrating it, much like couscous, to use as a savory side dish, we discovered that baking it gives these cookies a crispy, nutty texture.

              Quinoa porridge recipe


              A modern take on a popular British breakfast dish is quinoa porridge. Although oatmeal is healthy, as we all know, it can grow monotonous. To make a wholesome, protein-rich breakfast that is incredibly satisfying and simple to prepare, consider replacing your oatmeal with quinoa. This breakfast option is ideal for cold winter mornings as it is free of gluten and dairy, safe for vegans, and provides warmth and comfort. You can enhance the taste of your quinoa porridge by including roasted nuts or seeds and seasonal fresh fruit. This recipe can be customized to your personal preferences by experimenting with different toppings like sliced banana, granola, or nut butters. 

              This creamy quinoa porridge is made with coconut milk, but you can use any other nondairy milk in its place if you don't like coconut, including almond, soy, or oat milk. You won't feel heavy or bloated after eating this quinoa porridge; instead, it will keep you feeling full and content as you face the day. A nutritious meal is crucial to starting the day, and this quinoa porridge is a tasty, gorgeous, and incredibly Instagrammable way to achieve it.


              • 80g of mixed-color quinoa was utilized.
              • 300 milliliters of coconut milk
              • 1 tablespoon maple syrup,
              • 1 teaspoon cinnamon, 
              • a dash of salt, 
              • toasted nuts and berries for decoration 


                1. After rinsing in a strainer, place the quinoa in a small saucepan with the coconut milk. Bring to a boil, then lower the heat to a simmer. Mix thoroughly after adding the salt, cinnamon, vanilla, and syrup.
                2. Once all of the liquid has been absorbed and the quinoa is cooked, cover and simmer for 20 to 25 minutes.
                3. Using a fork, fluff the mixture and divide into two bowls. Accompany with a side of fresh fruit and your preferred roasted nuts or seeds.

                Hairy Bikers' quinoa, prawn and mango salad recipe


                Lunch or dinner would be healthier with Hairy Bikers' quinoa, prawn, and mango salad. You'll want to cook this salad again and again since it combines three excellent ingredients: quinoa, prawns, and mango into a vibrant and flavorful salad. Cooking and prepping time for this meal, which serves four, is twenty-five minutes. This dish is a wonderful option if you're trying to watch your weight and count calories because it just has 200 calories per serving. You wouldn't believe how wonderfully the mango and prawns work together, and the bold, zesty flavors make this a true delight, according to The Hairy Bikers. It truly makes a difference, so try your best to give the prawns a little time to marinade. 

                The griddle heats up for a sufficient amount of time. If you'd like, you may toss in some blanched green beans or thinly sliced courgettes.


                • One hundred grams of quinoa
                • 200ml water or vegetable or chicken stock
                • 1 tsp olive oil, grated lime zest
                • two smashed garlic cloves
                • 400g of shelled raw king prawns
                • One mango
                • One red chili, peeled and coarsely diced
                • 5g of freshly sliced, raw root ginger
                • 1 teaspoon white wine vinegar and 1 lime's juice
                • 200g of salad greens, such as lamb's lettuce, baby spinach, or rocket
                • 4 spring onions, sliced diagonally at a distance of 2 centimeters
                • a little coriander bunch with a few basil leaves
                • Sea salt in flakes
                • freshly ground pepper granules


                  1. Give the quinoa a good rinse under running water and make sure it is fully drained. To help generate a nutty flavor, place the quinoa in a pot and simmer over medium heat for one minute. Afterward, pour in the stock or water. Add pepper and salt for seasoning. After bringing the liquid to a boil, reduce the heat to a simmer and cover the pan. After cooking for fifteen minutes, take the pan off of the burner and let the quinoa sit for five minutes. Take off the cover and let it to cool down for a little while.
                  2. Continue with the remaining salad in the meantime. Turn on the burner and place a griddle on it. Crushed garlic and lime zest should be added to a bowl along with olive oil. Add the prawns, season with salt and pepper, and marinate for five minutes, allowing the flavors to seep in. Ensure that the griddle is hot enough by now, then sear the prawns for about a minute on each side, or until they turn pink. Place them aside.
                  3. Slice the mango. For the salad, cut half of the flesh into strips or cubes and leave it aside. Squeeze the large seed between your palms to extract any remaining juice, then transfer the remaining flesh to a food processor or blender. Season with salt and pepper after adding the ginger and chilli to the blender along with the lime juice and white wine vinegar. To make the dressing, blend until smooth.
                  4. To serve, place the salad greens in a big plate and top with the quinoa. Top with the reserved mango and the griddled prawns, then sprinkle over the spring onions and half of the herbs. Pour the mango and chili dressing on top, garnish with the remaining herbs, and serve right away.
                  Top Tip For Making hairy Bikers Quinoa, Prawn and Mango Salad

                  You can refrigerate leftovers for up to two days if you put them in an airtight container.

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