Need new inspiration for exciting ways to make quinoa? We’ve got you covered with quinoa salads, bowls, soups, and sides! These delicious quinoa recipes will add some excitement to your whole grain routine!
Quinoa is a culinary star! While it isn’t native to the Mediterranean—it was originally cultivated in South America—this gluten-free, high-protein, and high-fiber superfood seed fits in perfectly among the other whole grains that are a key part of the Mediterranean Diet.
It makes an excellent stand-in for bulgur wheat or couscous for those on a gluten-free diet in recipes like sweet potato salad or tabouli salad. And it’s a delicious, satisfying, high-protein ingredient worth adding to any healthy Mediterranean meal plan.
Learn how to cook quinoa perfectly for fluffy, nutty results, and keep reading for easy ways to enjoy its amazing texture and nutritional benefits in eight colorful and delicious meals.
Vegan Chili with Quinoa
This robust chili is an unexpected but welcome twist on a classic. The nutty texture of the quinoa thickens the tomatoey broth and absorbs all the deeply flavorful spices, ensuring a satisfying bowl brimming with fiber and protein. It’s warm, comforting, and perfect for a cozy dinner, especially with some crushed pita chips and avocado crema dolloped on top.
Mediterranean Bowl with Quinoa
Layered with fresh vegetables and creamy hummus, this Mediterranean quinoa bowl makes meal prep effortless and delicious. It’s an easy way to hit your daily goals for adding vegetables and whole grains with lots of color and texture. For an extra layer of flavor, drizzle it with Tzatziki Sauce, or top it with Marinated Feta. You can also add some easy Lemon Garlic Chicken for even more protein.
Crispy Quinoa
Forget croutons! This crispy quinoa recipe is about to become your new favorite gluten-free crunchy sprinkle. Use it to garnish salads, soups, or even over a savory yogurt bowl. It’s also a great way to add texture to vegetable sides, like our Roasted Vegetable Salad, Oven Roasted Carrots with Sumac, or Mediterranean Brussels Sprouts Salad.
Mediterranean Bowl with Quinoa, Hummus, and Harissa
These colorful bowls combine the warmth and vibrancy of Lebanese 7 spices with tender chicken and wholesome quinoa. With refreshing cucumber-tomato salad, salty olives and halloumi, and fresh herbs, this gluten-free chicken recipe is ideal for a hearty lunch or a light, nutritious dinner.
Middle Eastern Quinoa Stuffed Peppers
These quinoa and lentil-stuffed bell peppers are seasoned with baharat and finished with a drizzle of tangy yogurt-tahini sauce. They’re a tasty way to put a meatless main on the dinner table! For crunch and color, add a Greek Maroulosalata, made with romaine lettuce and fresh herbs.
Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives, and Feta
This quick, easy, gluten-free quinoa salad recipe is inspired by the flavors of Greece and packed with crunchy bell peppers, crisp cucumbers, and the briny flavors of feta and kalamata olives. It’s a perfect side for Broiled Salmon with Lodolemono Dressing or casual Salmon Sandwiches.
Snap Pea Salad with Green Beans, Walnuts, and Crispy Quinoa
This verdant salad combines the sweet crunch of snap peas and green beans with the delightful crackle of crispy quinoa, toasted walnuts, and creamy feta. The combination is light, super nutritious, and pairs well with Garlic Dijon Chicken. It’s also great as a refreshing counterpoint to this oven recipe for juicy Beef Kofta.
Easy Butternut Squash Recipe with Lentils and Quinoa
This recipe is cold-weather comfort food at its best! It combines the natural sweetness of spiced, roasted butternut squash with lentils and the protein-power of quinoa. They make a warm, nourishing medley satisfying enough for a meatless main dish or a hearty vegetarian side dish. Add a butter lettuce salad to incorporate something fresh and green, or enjoy it alongside Lamb Meatballs with Caramelized Onions.
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8 Ways to Use Quinoa
Ingredients
For the Stuffed Peppers
- 4 bell peppers
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 4 garlic gloves, minced
- 1 tablespoon Baharat
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 14-ounce can fire-roasted diced tomatoes
- 1 1/2 cups cooked quinoa
- 1 1/2 cups cooked lentils or canned lentils (from a 15-ounce can), drained and rinsed
- 1/2 cup sliced almonds, chopped
- 1/2 cup kalamata olives, pitted and slivered
- 1/2 cup fresh chopped parsley
- Kosher salt
- 1/4 cup sliced almonds
For the Yogurt-Tahini Sauce:
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 1 large garlic clove, finely grated or minced
- 3/4 cup plain yogurt
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons chopped parsley
Instructions
- Get ready. Place the rack in the middle of the oven and preheat the oven to 400°F. Set out a large casserole dish or a 9×13 baking dish. Slice the bell peppers in half through the stem end. Remove the seeds and ribs, but keep the stem, if possible. Place peppers in the baking dish, cut side up.
- Make the filling. In a large skillet set over medium heat, add the olive oil. Once it begins to shimmer, add the onion and garlic. Saute for about 5 minutes. Add the Baharat, paprika, and cayenne. Stir in the canned tomatoes (juice and all), cover the pan, and cook until the tomatoes soften slightly, about 5 minutes. Use the back of a wooden spoon to lightly mash some of the pieces. Stir in the quinoa, lentils, 1/2 cup chopped sliced almonds, olives, and parsley. Taste the mixture and season with salt.
- Stuff the peppers. Spoon the filling into each pepper half until it is heaping. Sprinkle peppers with the remaining 1/4 cup sliced almonds, then place the baking dish in the oven, uncovered, and bake until the peppers are tender, but still hold together, about 40 minutes.
- Make the sauce. Meanwhile, in a small bowl, whisk the tahini with lemon juice. Add the garlic, yogurt, and olive oil. Whisk until completely smooth. Stir in the parsley and season with plenty of freshly ground black pepper and salt to taste.
- Finish and serve. Remove the peppers from the oven and serve drizzled with the Yogurt-Tahini Sauce.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, olives, lentils, and spices used in this recipe.
- How to Cook Lentils: I like the convenience of canned lentils in this recipe, but cooking them from dried doesn’t take much time. Here’s how: In a small saucepan, combine 3/4 cup lentils with cold water to cover by 1 inch. Bring to a boil, and then reduce the heat to a simmer. Cover partially and cook until the lentils are tender, but still hold their shape and are not breaking down, about 20 minutes. Drain them in a colander and let them cool completely. Measure 1 1/2 cups for the recipe and store the leftovers for another use. This can be done up to one day before.
- How to Cook Quinoa: Rinse and drain 1 cup quinoa. Bring 1½ cups of water to a boil in a medium saucepan. Stir in the quinoa and reduce the heat to medium-low. Cover the pan, and cook until tender, about 15 minutes. Place a kitchen towel over the quinoa and let it steam for 10 minutes. Scoop out 1½ cups cooked quinoa for the recipe, and reserve the rest for another use.
Nutrition
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