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19 quinoa recipes that really hit the spot

Swaying from sweet and savoury, and with ideas for every meal of the day (including sneaky snacks).
Quinoa recipes

Kick-start your morning the healthy way with our green quinoa and sesame eggs recipe

Quinoa (keen-wa) seems to be the superfood we all just can’t get enough of, and rightly so.

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It’s the seed of a leafy plant similar to spinach. Its cooking qualities are similar to rice, and it’s full of goodness and protein. Naturally gluten-free, high in protein and full of complex, slow-releasing carbohydrates to keep you fuelled for hours.

It’s also an incredibly versatile grain that works just as well in breakfasts as it does in dessert. If you’re stuck for inspiration on how to cook quinoa, then this is for you; scroll through for ideas that will take you from morning to night, and make you rethink this pantry staple.

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quinoa porridge
Quick & Easy
September 16, 2018

Quinoa porridge

Healthy, warming and packed full of goodness, this gluten-free porridge is made with the naturally low GI quinoa to create a nutty, textural breakfast. It’s beautiful topped with fresh fruit and nuts.
By Women's Weekly Food
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quinoa salad with haloumi and pomegranate
Quick & Easy
October 31, 2010

Quinoa salad with haloumi and pomegranate

Fresh pomegranate seeds can sometimes be found in the fridge section of supermarkets or good green grocers. If unavailable, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down in a bowl of cold water; the seeds will sink and the white pith will […]
By Women's Weekly Food
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balsamic-roasted pumpkin and red quinoa salad
Quick & Easy
September 30, 2009

Balsamic-roasted pumpkin and red quinoa salad

Red quinoa (pronounced keen-wa), is the seed of a leafy plant similar to spinach. Quinoa is gluten-free and has a delicate, slightly nutty taste and chewy texture; it is available from health food stores and in the health food aisle at larger supermarkets. You could also use white quinoa. Rinse it well before boiling. To […]
By Women's Weekly Food

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