3 Healthy Quinoa Recipes | Back to School Lunch Ideas
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Rainbow Quinoa Salad
1 cup quinoa
2 cups vegetable broth
1 cup corn
2 carrots, grated
1 cup cherry tomatoes, halved
1 cup red cabbage, shredded
1 cup broccoli florets
¼ cup olive oil
3 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
salt and pepper
In a medium saucepan, combine quinoa and vegetable broth. Bring it to a boil.
Reduce heat to low, cover and simmer for 15 minutes.
Turn off heat and allow quinoa to sit for 5-10 minutes.
Allow quinoa to cool completely.
In a large bowl combine cooled quinoa with corn, carrots, cherry tomatoes, red cabbage and broccoli florets.
In a small bowl whisk olive oil, white wine vinegar, Dijon mustard, honey, salt and pepper.
Pour dressing over salad and stir until it’s evenly dressed.
Store in the refrigerator for 4-5 days.
Enjoy!
Quinoa Tabbouleh Salad
1 cup quinoa
2 cups vegetable broth
2 cloves garlic, minced
1 English cucumber, diced
2 tomatoes, diced
¼ cup white onion
fresh parsley
fresh mint
¼ cup olive oil
1 lemon
salt and pepper
In a medium saucepan, combine quinoa and vegetable broth. Bring it to a boil.
Reduce heat to low, cover and simmer for 15 minutes.
Turn off heat and allow quinoa to sit for 5-10 minutes.
Allow quinoa to cool completely.
In a large bowl combine cooled quinoa with cucumber, tomato, white onion, parsley and mint.
Dress with olive oil, lemon juice, salt and pepper.
Store in the refrigerator for 4-5 days.
Enjoy!
One Pan Mexican Quinoa
1 cup quinoa
1 can black beans, rinsed and drained
1 can corn, drained
1 red bell pepper, finely diced
1 clove garlic, minced
1 jalapeno, minced (optional)
1 cup salsa
1½ cup vegetable broth
1 lime
fresh cilantro to taste
In a large skillet combine quinoa, black beans, corn, red bell pepper, garlic, jalapeno, salsa and vegetable broth.
Stir well and bring mixture to a boil.
Reduce heat to low, cover and simmer for 20-25 minutes or until liquid is all absorbed.
Turn off heat and all quinoa to sit for an additional 5 minutes.
Finish with fresh lime juice and freshly chopped cilantro.
Store in the refrigerator for 4-5 days.
Enjoy!
make me want to try Quinoa
yum
God bless Donal skehan for introducing me to you
Can i substitute the quinoa with brown rice? Don't have that in my kitchen at the moment
Your recipes are awesome! So creative & delicious. Thank you for sharing them. Can u do some recipes using paleo with chicken & veggies?
I made the One Pan Mexican Quinoa for lunch for a friend and I….and it was DELISH!! My husband who isn't into meals like this, liked it too! Can't wait to try the rest of the recipes featured on this vlog….thanks so much!
can you do recipes with millet???
Hallo!! I need the recipe for the salsa 🙁 please help!! Your food looks amazing! I cannot eat store bought salsa or anything processed atm…
This looks vegan enough for me I'm looking to incorporate quinoa in my diet The Mexican seems most suitable Now what if to substitute vegetable broth with vegan miso broth?
I made both the Rainbow and Mexican Quinoa dishes and it's safe to say they are both staple recipes for me now! OMG, that Rainbow Quinoa is amazing! I substituted red kidney beans for the tomatoes because despite my efforts to persuade my taste buds to like tomatoes, they just don't 🙁 Thank you so much for your amazing videos, I just love ya! <3
Hello. How did you make the salsa for the Mexican quinoa?
Yummy! Mexican quinoa looks good!
For the One Pan Mexican Quinoa, did you make the salsa, or was it store bought?
How much calories is this?
Oh my Goodness…this is so good!!!! thank you so much!! I live in Thailand and it is very difficult to find Quinoa. Is there anything I can use as a substitute that are as healthy as Quinoa?