Baked Quinoa

 

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3 Healthy *NEW* Ways To Eat QUINOA | Health Foods Remixed

Video taken from the channel: The Domestic Geek


Gingerbread Quinoa Breakfast Bake with Banana from Food Faith Fitness – This quinoa breakfast bake is mixed with molasses, spices, sweet bananas and baked for a healthy, make-ahead gluten free and vegan friendly breakfast!Millet and quinoa are baked with chicken broth and veggies for a hearty side dish for any meal. Ingredients ¼ cup sesame seeds 1 lb. fresh baby spinach 2 tsp. extra-virgin olive oil 1 shallot diced 2 cloves garlic peeled and minced 1 Tbsp. dried thyme 1/4 tsp. chili powder 2 cups cooked quinoa about 1 cup uncooked quinoa 1 cup Greek plain yogurt 2. Preheat the oven to 400ºF.

Oil a 2-quart gratin or baking dish. Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning. Instructions.

Bring water to boil. Heat the water over high heat in a saucepan until it is boiling. Simmer the quinoa. Add the quinoa, salt (plus any optional aromatics, see below) and stir to combine. Reduce heat to medium to maintain a vigorous simmer.

Cook the quinoa. In a saucepan bring water to a boil. Add quinoa and a pinch of salt.

Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa. Find quinoa recipes perfect for a side dish or main course from Bobby, Giada, Guy and more Food Network chefs.

Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. Pour the mixture into the prepared baking. Fluff the quinoa with a fork and place it in a large bowl. Add onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice, and salt to taste. Mix thoroughly and transfer to prepared baking dish.

Bake 30 minutes, top with cheese, and bake 10 minutes more or until melted and just beginning to brown. Rinse quinoa and oats with cold running water, drain and set aside.* Preheat small skillet on low-medium heat, add coconut and toast until golden brown, stirring frequently.

List of related literature:

Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is lightly toasted and aromatic, about 5 minutes.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

The quinoa can be cooked up to 3 days in advance and store in an airtight container in the fridge; bring to room temperature or reheat in a medium skillet over medium heat for 6 to 8 minutes, or until warmed through, before using.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Reduce the heat, cover, and simmer over low heat until the quinoa is tender and the water is absorbed, about 15 to 20 minutes.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Remove the pan from the heat; cover and bake until all the water is absorbed and the quinoa is cooked, 20 to 25 minutes.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

Reduce heat to medium-low, cover, and simmer until quinoa is tender but still soupy, 16 to 18 minutes.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Cover, reduce the heat to low, and simmer for 15 minutes, or until the quinoa is tender but still slightly crunchy.

“The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections” by Selene Yeager, Editors of Prevention
from The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections
by Selene Yeager, Editors of Prevention
Rodale Books, 2008

Add the quinoa, reduce the heat to low, and simmer until the quinoa is fluffy but still slightly crunchy, 15 to 20 minutes.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

Reduce the heat to low, cover, and simmer until the quinoa is just tender, about 12 minutes.

“Cooking for Geeks: Real Science, Great Cooks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Cooks, and Good Food
by Jeff Potter
O’Reilly Media, 2015

Transfer the tray to a dehydrator set to 60°C/140°F and dry the quinoa, stirring occasionally, until completely dry and crispy, about 3 hours.

“Atelier Crenn: Metamorphosis of Taste” by Dominique Crenn
from Atelier Crenn: Metamorphosis of Taste
by Dominique Crenn
Houghton Mifflin Harcourt, 2015

Bring the mixture to a boil, lower the heat, and simmer it uncovered for about 10 to 15 minutes, or until the quinoa is barely tender.

“Living Gluten-Free For Dummies” by Danna Korn
from Living Gluten-Free For Dummies
by Danna Korn
Wiley, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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11 comments

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  • Hi Sara, thank you for the efforts on the video! It’s very informative and creative at the same time. I have a question can I keep the food (2nd recipe) for more than 3 days? I’m thinking if it’d be good idea to use this recipe for my weekly meal prep. Thanks!

  • Thank you for the lovely video and also lovely recipes
    I wanted to ask you one Question,
    I have lemon �� allergy so instead of �� what can I use?

  • As I am about to have Quinoa for the first time, these recipes are much appreciated. Cheers from Australia �� also thanks for also being gluten-free.

  • Hey Sarah! Love this video, lots of inspiration & ideas here. But in Thailand, quinoa is pricey. So can you do more menus with barley? It’s really cheap here but I can’t find many recipes on YouTube that is not Indian-based (I also watched some of your barley recipes already). Thanks in advanced!

  • You SERIOUSLY know how to make cooking fun, and healthy food/living a BREEZE!!! Thank you for saving my waistline, and making cooking in the kitchen fun!!! Bless your heart! xoxo

  • Your intro, wow. Do lots of people hate being healthy and hate superfoods? Who wakes up and says, “I think I will eat only unhealthy food today so I can get heart disease, cancer and diabetes”

  • These recipes all look fab..
    I’m def gonna try the fruit salad as it looks delicious & I wouldn’t have thought 2 use quinoa this way..��

  • Hi The Domestic Geek, I love your channel. Do you think I can sub the salmon meat with minced crab meat and make crab cakes? (I have some minced meat left over). I am new to cooking and have no idea if salmon and crab meat would cook through at about the same time. Thanks.

  • In the last recipe I’d personally marinade the ground salmon in the (garlic, dill, mustard and lemon juice) just to make sure it’s less fishy, other than that the recipes look and sound delicious!

  • I made the salmon cakes with canned salmon. I just broke it apart in the bowl and it worked perfectly. Made the dip too. It all tasted great. I highly recommend trying it.

  • This looks delicious,
    wish there was an
    actual recipe posted
    somewhere instead
    of a kitchen supply list!
    I’ve already got a fully
    stocked kitchen, thank
    you very much!!!