Years ago when I took a hiatus from eating meat, I discovered quinoa and loved it. It has since been a fairly regular part of our dinner plan, however I always stuck to the one quinoa dish that was familiar – Black Bean Quinoa. So recently I decided to expand my quinoa horizons and in doing so was introduced to more incredibly flavorful quinoa meals. Here are 3 quinoa dishes that are easy, filling, and delicious:
Tomato, Squash, and Eggplant Quinoa Bake
This dish is an absolute favorite meal of all time, I am still in awe of how delicious and flavorful this meal is. Inspired by a recipe from Cooking Light (click here), I added vegetables from our garden and adjusted some of the measurements. The finished product is like a breadless quiche or tart. (Serves 6)
Ingredients
- 4 Tbsp olive oil
- 2 cups onion, chopped
- 1 red bell pepper, chopped
- 1 medium yellow squash, sliced
- 1 medium eggplant, sliced
- 1 Tbsp garlic, finely chopped
- 1 cup quinoa, cooked
- 1/4 cup fresh basil, thinly sliced
- 5-7 sprigs of fresh thyme, leaves removed
- 3/4 tsp salt, divided
- 1/2 tsp black pepper
- 1/2 cup almond or cashew milk
- 1 cup Gruyère cheese, shredded (Vegan Almond Gruyere recipe here)
- 3 large eggs, lightly beaten (Vegan option: Ener-G Egg Replacer)
- Olive oil
- 1 1/2 ounces baguette, torn
- 1/2 large beefsteak tomato, sliced
- 1 medium heirloom tomato, sliced (we chose green zebras from our garden)
- Fresh basil leaves (optional)
Directions:
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Preheat oven to 375°.
Heat a large skillet over medium heat. Add 3 Tbsp oil; coat pan. Add onion and garlic and cook for about 5-7 minutes until translucent. Add bell pepper; cook 2 more minutes. Add squash and eggplant cook 5 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, salt, and black pepper.
Whisk together remaining salt, milk, cheese, and eggs in a medium bowl. Pour milk mixture over vegetable mixture. Stir and fold to combine.
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Spoon mixture into an 11 x 7inch glass or ceramic baking dish coated with oil.
Place bread in a food processor or Vitamin; pulse until coarse crumbs form. Return skillet to medium-high heat. Cook breadcrumbs in remaining 1 Tbsp olive oil for 3-5 minutes until golden brown.
Arrange tomatoes evenly over vegetable mixture. Sprinkle evenly with breadcrumbs. Bake at 375° for 35-40 minutes or until topping begins to brown. Garnish top with fresh basil leaves before serving (optional).
Quinoa Spinach Pilaf
Not only is this dish full of flavor and very filling, it is ready in MINUTES!!! (Serves 4)
Ingredients:
- 5 Tbsp olive oil
- 4 Tbsp sunflower seeds
- 3 cloves garlic, finely chopped
- 2 cup quinoa, cooked
- 1 1/2 cup spinach leaves, chopped
- 2 Tbsp fresh lemon juice
- 3/4 cup gouda, grated (Vegan option: Soy Gouda)
Directions:
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Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 3 minutes. Stir in the garlic and cook for about 3-5 minutes. Stir in the cooled quinoa and cook for about 2 minutes. Turn off heat and stir in spinach, fold spinach in until slightly wilted. Pour in the lemon juice and cheese. Stir until the cheese has melted. Serve.
Black Bean Quinoa
A reliable recipe that is sure to satisfy even the pickiest of eaters, this recipe is so simple with a Mexican flare. It can be served alone or as a side to a Mexican dish. (Serves 3-4)
Ingredients:
- 3 Tbsp olive oil
- 1 cup onion, finely chopped
- 2 cups quinoa, cooked
- 1 can black beans, drained
- 1 large tomato, diced
- 2 limes, juiced and zested
- Salt to taste
- Pepper to taste
- 1 avocado, diced in chunks
- 3 Tbsp cilantro, chopped
Directions:
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Heat olive oil a large saucepan over medium heat, add onion and cook for about 5-7 minutes until translucent. Add in quinoa, black beans, and tomato, cook for 3 minutes. Turn off heat and pour in lime juice, add salt and pepper to taste. Once seasoned to your satisfaction, stir in avocado and cilantro. Serve hot and you can also serve cold as a salad.