4 Easy and Quick Quinoa recipes III

Honey roast chicken thighs with quinoa recipe


    Affordable and ideal for quick family dinners, chicken thighs with bones are a terrific purchase. Flavorful and moist flesh retains its moisture content throughout cooking. This dish consists of warm quinoa salad with sticky grilled chicken thighs. Cooked quickly in boiling water, quinoa is a little grain with a nutty flavor that is packed full of nutrition. Grain absorbs all of the water while cooking, swells, and splits into seed and germ. Make sure the quinoa is not overcooked; it should still have some bite.


    • 8 skin-on chicken thighs
    • One tablespoon of lemon juice
    • Two tablespoons of runny honey
    • One teaspoon of dried rosemary
    • Black pepper and salt that has just been ground
    • 150 grams of quinoa
    • two tablespoons of olive oil
    • One red onion, cut and peeled
    • One chopped and deseeded orange pepper
    • One chopped and deseeded red pepper
    • Six spring onions, peeled and diced


      1. Preheat the oven to 200°C/400°F/Gas Mark 6 before beginning to prepare the chicken thighs. The chicken thighs should be put in a roasting pan. Combine the honey, lemon juice, and rosemary; apply over the entire skin. The chicken should be cooked through and have a crisp, golden skin after 35 to 40 minutes of roasting.
      2. Rinse the quinoa under cold running water in the interim. After thoroughly draining, put in a pan with 400 ml of cold water and heat until boiling. Once the liquid has been completely absorbed and the germ has separated from the seed, cover and boil gently for 15 to 20 minutes.
      3. In a frying pan with heated olive oil, sauté the onion and peppers for four to five minutes, or until they are starting to soften. Add the spring onions to the quinoa and mix thoroughly. Season with salt and freshly ground black pepper. Accompany the roast chicken thighs with it.
      Top Tip For Making Honey Roast Chicken Thighs With Quinoa

      Add a handful of chopped fresh coriander or parsley to the warm quinoa salad to give a boost of flavour.

      Slimming World chickpea, orange and quinoa salad recipe


      The main ingredients of this zesty Slimming World chickpea salad are blends of citrus veggies and quinoa.

      There is nothing quite like citrus flavors to welcome summer, and Slimming World's chickpea salad will make that happen sooner rather than later. This Slimming World meal is made even better by the addition of quinoa and citrus veggies. Not only is it a healthy choice, but it also tastes amazing and has a wide variety of colors.

      It is therefore guaranteed to be a hit whether you serve this Slimming World chickpea salad as an appetizer or a side to the entire family for lunch. Additionally, since this dish calls for a number of easily obtained components from your neighborhood grocery, you don't even need to be following the plan to enjoy it.

      Searching for even more delicious Slimming World recipes? Another delicious lunch choice is this one for spiced red lentil soup, which is created with few staple kitchen products.


      • 250 grams of quinoa, dry
      • 400 milliliters of boiling vegetable stock
      • A teaspoon of mild curry powder
      • Four little oranges
      • 400g can of washed and drained chickpeas
      • One medium red onion, thinly sliced after being quartered
      • One teaspoon mature balsamic vinegar
      • A tiny package of freshly shredded mint
      • One tablespoon of lemon juice
      • 40g sprigs of watercress


        1. Place the quinoa in a strainer and give it a quick rinse with cold running water. Empty the excess water by shaking it off, then transfer the mixture to a big nonstick saucepan and heat it to medium-high. Stir-fry for three to four minutes, or until it becomes dry and begins to smell faintly nutty.
        2. Turn the heat up to high and add the curry powder and stock. Once covered, bring to a boil. After the quinoa is soft and all of the liquid has been absorbed, reduce the heat to medium and simmer quickly for 15 to 20 minutes. Place the quinoa in a mixing bowl and allow it to cool down a little.
        3. A tiny slice should be taken from the top and bottom of each orange, then they should be stood upright on a board and the skin and pith removed carefully. The segments should be dropped into a bowl after slicing each segment down its length and down into the orange's center. Add the chickpeas, orange segments, watercress, vinegar, mint, and lemon juice to the quinoa. Adjust the seasonings and serve.
        This salad will keep in the fridge for a couple of days, so if you make too much, put it into a ceramic bowl and wrap clingfilm over the top to keep it fresh

        Cinnamon and apple quinoa porridge recipe


        Due to the use of an ancient grain rather than traditional porridge oats, this cinnamon and apple quinoa porridge is sweet, spicy, and a touch unique. 

        Packed full of apples, raisins, and cinnamon, it's not only a delicious but healthful choice. It may take longer to prepare than you are used to, but it is simple to create and only takes about 20 minutes. Honestly, you can spend most of the cooking time doing other morning chores by just letting it simmer softly. Although you can store it in the refrigerator for a day or two and reheat it in the microwave if necessary, this recipe serves four, which is ideal if you're serving it to a large gathering. 


        • 400 milliliters of milk
        • One teaspoon of cinnamon
        • 180 grams of quinoa
        • Two tablespoons of runny honey
        • One apple, roughly cut; 100g of raisins
        • Two tablespoons of flaked almonds


          1. Place the quinoa in a pot and bring the milk and cinnamon to a boil, stirring thoroughly.
          2. When the majority of the milk has been absorbed and the grains are cooked through, simmer the mixture for around 15 minutes with the lid on.
          3. Divide among four bowls and sprinkle the flaked almonds on top after mixing in the honey, apple chunks, and raisins.
          4. To serve, lightly dust with powdered sugar or pour over honey.

          Top tip for making cinnamon and apple quinoa porridge
          You can add a pinch of nutmeg to this recipe along with the cinnamon, and a grating of orange zest will add a lovely festive flavour.

          Cream quinoa mushroom risotto recipe


          With the addition of quinoa grain to traditional aborio risotto rice, this creamy quinoa mushroom risotto recipe adds a South American flair to this substantial risotto dish.

          The dish is enhanced with flavor from the garlic, basil, and a variety of fresh and dried mushrooms.

          In addition to being a healthier grain, quinoa may be used to make low-fat versions of classic risotto recipes.

          Ideal as a shared dish among friends or for a weekend night in with the family.


          • 300 ml of boiling water
          • 15g of assorted dried mushrooms
          • 900ml vegetable or poultry stock
          • two tablespoons of olive oil
          • 200g of brown closed-cup mushrooms, sliced; 1 onion, minced; 2 garlic cloves, smashed; 200g of white closed-cup mushrooms
          • 175 grams of quinoa
          • 175g of risotto rice and 2 tablespoons of freshly chopped basil


          1. After soaking the dried mushrooms for ten minutes in a bowl filled with boiling water, reserve the liquid and cut the mushrooms. In a big pan, combine the chicken stock and dried mushroom liquid. Slowly bring the mixture to a boil and then reduce the heat to a low simmer.
          2. In a big skillet, heat half the oil. Add the mushrooms, and sauté them over high heat for two to three minutes, or until golden brown. Place on a platter and reserve.
          3. Add the onion to the pan with the remaining oil, and sauté it for two to three minutes. Stir for 30 seconds after adding the rice, quinoa, chopped dried mushrooms, and garlic. When the liquid has evaporated, mix and slowly boil the wine.
          4. When the rice mixture is combined with a ladleful of the hot stock, stir and cook until all of the liquid is absorbed. Continue for 15 to 20 minutes, or until the rice is soft and the stock is completely absorbed. Remove from the heat and stir in the basil, parmesan, and mushrooms that were set aside. Put food in dishes for serving.

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