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3 Stand Out Quinoa Recipes You Will Love

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Recipes in this Video

3 recipes
vegetarian

Sauteed Spinach with Quinoa and Poached Egg is a wholesome dish that reflects the growing trend towards healthy eating in the United States. Quinoa, a native grain of the Andes, has gained popularity for its high protein content and versatility. The combination of sautéed spinach and a poached egg makes for a nutrient-dense meal, perfect for lunch or a light dinner. This dish is often enjoyed by health-conscious individuals and is easily adaptable with various toppings and spices, making it a staple in many modern kitchens.

Ingredients

  • spinach
  • quinoa
  • eggs
  • olive oil
  • garlic
  • lemon juice
  • salt
  • black pepper
  • red pepper flakes
  • parmesan cheese
  • vegetable broth
  • onion
  • nutmeg
  • cumin
  • fresh herbs

Instructions

  1. 1Rinse quinoa under cold water until water runs clear.
  2. 2Combine quinoa and vegetable broth in a pot; bring to a boil.
  3. 3Reduce heat to low, cover, and simmer until quinoa is fluffy, about 15 minutes.
  4. 4In a skillet, heat olive oil over medium heat until shimmering.
  5. 5Add minced garlic and diced onion; sauté until fragrant, about 2-3 minutes.
  6. 6Add spinach to the skillet; cook until wilted, about 2-4 minutes.
  7. 7Season spinach with salt, black pepper, and red pepper flakes; stir to combine.
  8. 8In a separate pot, bring water to a gentle simmer for poaching eggs.
  9. 9Crack eggs into small bowls; gently slide into simmering water one at a time.
  10. 10Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
  11. 11Remove eggs with a slotted spoon; drain on paper towels.
  12. 12Fluff quinoa with a fork; mix in lemon juice, cumin, and nutmeg.
  13. 13Serve quinoa topped with sautéed spinach and a poached egg; sprinkle with parmesan and fresh herbs.

Ingredient Alternatives

parmesan cheese

Healthier: nutritional yeast

Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

quinoa

Healthier: farro

Cheaper: brown rice

Brown rice is more affordable and still provides fiber.

Techniques

sautéingpoaching

Equipment

potskilletslotted spoonsmall bowls
🌶️🌶️🌶️Loweggsmilk

Also Known As

Spinach Quinoa BowlQuinoa Spinach Salad

Ingredients

  • 1 cup quinoa flour
  • 1 cup all-purpose flour
  • 1/2 cup dried cranberries
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 egg

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2In a large bowl, mix together the quinoa flour, all-purpose flour, sugar, baking powder, and salt.
  3. 3Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
  4. 4Stir in the dried cranberries until evenly distributed.
  5. 5In a separate bowl, whisk together the milk, vanilla extract, and egg.
  6. 6Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  7. 7Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
  8. 8Pat the dough into a circle about 1 inch thick and cut into wedges or use a biscuit cutter to cut out rounds.
  9. 9Place the scones on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
  10. 10Let the scones cool on a wire rack before serving.

Equipment

mixing bowlwhiskpastry cutterbaking sheetparchment paperwire rack
pescatarian

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 2 tilapia fillets
  • 1 tbsp olive oil
  • 1 lemon (juiced)
  • 2 cloves garlic (minced)
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley (chopped)

Instructions

  1. 1Rinse the quinoa under cold water to remove any bitterness.
  2. 2In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
  3. 3While the quinoa is cooking, heat olive oil in a skillet over medium heat.
  4. 4Season the tilapia fillets with salt, black pepper, and paprika.
  5. 5Add the tilapia fillets to the skillet and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
  6. 6In the last minute of cooking, add minced garlic to the skillet and sauté until fragrant.
  7. 7Once the quinoa is done, fluff it with a fork and stir in lemon juice and chopped parsley.
  8. 8Serve the tilapia fillets over a bed of quinoa, garnished with additional parsley if desired.

Equipment

medium saucepanskilletmeasuring cupsmeasuring spoonsfork

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