QUICK & HEALTHY QUINOA RECIPES ‣‣ beginner vegan recipes
Recipes in this Video
Chai Breakfast Quinoa is a modern American dish that combines the traditional flavors of chai tea with the nutritious benefits of quinoa. This dish reflects the growing trend of incorporating global flavors into everyday meals, particularly breakfast. Quinoa, a staple of Andean cuisine, is celebrated for its protein content and versatility, making it a popular choice for health-conscious eaters. Today, this dish is enjoyed by many as a hearty, flavorful start to the day.
Ingredients
- ●quinoa
- ●water
- ●chai tea bags
- ●milk
- ●maple syrup
- ●cinnamon
- ●nutmeg
- ●vanilla extract
- ●salt
- ●dried fruit
- ●nuts
- ●seeds
- ●fresh fruit
Instructions
- 1Rinse quinoa under cold water in a fine mesh strainer.
- 2Boil water in a medium saucepan over high heat.
- 3Add quinoa to boiling water and stir in chai tea bags.
- 4Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy.
- 5Remove from heat and let sit for 5 minutes, then fluff with a fork.
- 6In a separate saucepan, heat milk over medium heat until warm, but not boiling.
- 7Stir in maple syrup, cinnamon, nutmeg, and vanilla extract into the warm milk.
- 8Remove tea bags from quinoa and add the spiced milk mixture to the quinoa.
- 9Mix until well combined, then season with salt to taste.
- 10Serve warm topped with dried fruit, nuts, seeds, and fresh fruit.
Ingredient Alternatives
milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories while maintaining creaminess.
maple syrup
Healthier: honey
Cheaper: brown sugar
Brown sugar is a cost-effective sweetener.
dried fruit
Healthier: fresh fruit
Cheaper: canned fruit
Canned fruit can be less expensive and still flavorful.
nuts
Healthier: seeds
Cheaper: sunflower seeds
Sunflower seeds are often cheaper than mixed nuts.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup quinoa
- ●2 cups vegetable broth
- ●1 tablespoon olive oil
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 red bell pepper, diced
- ●1 cup corn kernels (fresh or frozen)
- ●1 can (15 oz) black beans, rinsed and drained
- ●1 teaspoon cumin
- ●1 teaspoon smoked paprika
- ●Salt and pepper to taste
- ●1/4 cup fresh cilantro, chopped
- ●Juice of 1 lime
Instructions
- 1Rinse the quinoa under cold water in a fine mesh strainer.
- 2In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 3In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Add the minced garlic and diced red bell pepper to the skillet. Sauté for another 3-4 minutes until the pepper is tender.
- 5Stir in the corn, black beans, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
- 6Add the cooked quinoa to the skillet and mix well to combine all ingredients.
- 7Remove from heat and stir in the chopped cilantro and lime juice.
- 8Taste and adjust seasoning if necessary.
- 9Serve warm as a main dish or side.
Equipment
Ingredients
- ●1 cup quinoa
- ●2 cups vegetable broth
- ●1 zucchini, diced
- ●1 bell pepper, diced
- ●1 cup cherry tomatoes, halved
- ●1 red onion, diced
- ●2 tablespoons olive oil
- ●1 teaspoon garlic powder
- ●1 teaspoon paprika
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 avocado, sliced
- ●Fresh parsley for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Rinse the quinoa under cold water and drain.
- 3In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
- 4While the quinoa is cooking, prepare the vegetables. In a large bowl, combine zucchini, bell pepper, cherry tomatoes, and red onion.
- 5Drizzle the vegetables with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper. Toss to coat evenly.
- 6Spread the seasoned vegetables on a baking sheet in a single layer.
- 7Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- 8Once the quinoa is cooked, fluff it with a fork and divide it into serving bowls.
- 9Top each bowl with the roasted vegetables and sliced avocado.
- 10Garnish with fresh parsley before serving.
Equipment
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