Quinoa Bowl

Quinoa Bowl

Quinoa Recipes

My favorite compilation of quinoa recipes

Quinoa is actually a seed, not a grain, plus it contains all the amino acids that make up a protein so it’s a great plant protein to add into your menu planning.

Many people who follow a Paleo diet say its okay to eat quinoa because it’s a seed. Quinoa is the perfect staple food for vegetarians and vegans and here are some recipes for you to enjoy.

When I cook quinoa I always rinse it very well as their is a fine dust on the seed that if not rinsed well can make quinoa taste a bit bitter. Be sure to cook extra so you can whip up these quick, easy recipes or even my favourite quinoa salad recipe.

Quinoa Breakfast Bowl


  • 1 1/2 cup cooked quinoa
  • 1 cup blueberries
  • 1/4 cup sliced nuts ( almonds, pecans, walnuts)
  • 2 tbsp hempseed
  • 1 tsp cinnamon
  • Non dairy milk- coconut, unsweetened almond or cashew


  1. If you don’t have leftover quinoa, simply rinse quinoa well and add it to a pot with 3 cups water. Bring to a boil and then simmer with lid on for 20 minutes
  2. Let cool a bit and add the rest of the ingredients.
  3. Often times my husband will sprinkle a little stevia or maple syrup on top of his quinoa breakfast bowl


Curried Quinoa with Roasted Cauliflower


  • 1 head cauliflower cut into florets
  •  olive oil
  • coconut oil
  • sea salt
  • 1 onion, diced
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1/2 tsp curry
  • 1 can light coconut milk
  • 1/2 cup water
  • 1 cup quinoa, rinsed
  • 4 cups arugula
  • 2 green onions, chopped


  1. Place cauliflower on a cookie sheet and drizzle with oil and roast in a hot oven 425F for 25 minutes. You can also roast in foil on the barbeque. Remember to turn cauliflower as you roast it.
  2.  In a large pot put a dab of coconut oil and cook onions for a few minutes. Add in spices and stir around. Add in coconut milk, water and quinoa. Bring to a boil and then let simmer for 20 minutes.
  3. Fluff quinoa with a fork. Divide quinoa into bowls and add in arugula and green onions.

Thai Quinoa Bowl


  • 1 cup snow peas
  • 1 cup broccoli, chopped finely
  • 1/2 cup grated carrots
  • 4 green onions, diced
  • large handful of cilantro, chopped
  • 1 cup cooked quinoa
  • Juice of 2 limes
  • zesty of 1 lime
  • 2 tbsp gluten-free Tamari (SanJ Brand)
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 2 large cloves garlic, minced
  • fresh ginger, grated
  • 2 tbsp sesame seeds


  1. In a small bowl mix lime juice, zest, tamari, sesame oil, vinegar, garlic, ginger and seeds
  2. In a large bowl toss quinoa, broccoli, snow peas, onion, carrots, cilantro together. Pour dressing over top and mix until combined

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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