Baked Quinoa


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

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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.

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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!!!

  • All 3 look great! I’ll be trying the salmon cake recipe with salmon and then with shrimp this week! I’ve had cucumber dill yogurt sauce before but not scallion dill. Sounds interesting enough to try so I will:)


  • I’m a fan of cooking quinoa in half water half apple juice with a diced Apple and cinnamon. Yummy for breakfast or left overs in the oven to get crispy with some ice cream on it haha

  • I’m afraid to try it because I don’t know what it tastes like. I am a very picky eater but I keep seeing people using it in recipes. I am torn.

  • I love all of these recipes! I started making quinoa fruit salad last summer, when I found myself with an over abundance of fresh fruit….so good for breakfast! Most of the quinoa-phobes I know object to the texture (not as dense as rice) but I find that to be a plus, when making salmon/crab cakes and even meatloaf….thank you for the video!

  • Food network is lame. They need new “stars” like maybe you on your own show? Can’t stand some of the Food network stars. Guy is not chef and he has a jackass personality. And how much more can one want to see of Alton or Bobby? Geesh!

  • It’s always a delight watching you cooking and presenting different types of healthy goodness food. I am learning a lot from your ideas and I will be getting the recipe book sometime sooner. Thank you for always being so deligent.

  • Hi, I was wondering if you could suggest some ways to make these recipes vegetarian. My son is a vegetarian but I am not so I am always looking for recipes that I can make to feed us both without making two versions of the same recipe. I’m willing to eat vegetarian items as long as it doesn’t involve tofu (bugger jello��) or chick peas. Could you please help? Thanks! Dee����

  • I’ve always disliked salmon croquettes with the canned salmon. I may actually try your recipe since you used fresh salmon. Thanks!

  • Omg!!! I am in love even though I haven’t tried these recipes yet. I’m new to using quinoa, so I’m definitely looking for more yummy recipes, and I’m definitely going to try yours! Thank you.

  • This is my new favorite cooking channel and I think I’m gonna try to make these for dinner tonight �������� if I do, I’ll use an air fryer and update on how that goes ��

  • Si lo quieren vegano solo cambia el huevo por chia remojada en agua, da la misma textura del huevo y como plus tienes todo los nutrientes de la chia

  • This recipe screwed up my dinner. I did everything right, and still couldn’t form patties. Is there a secret ingredient you’re hiding from us?

  • I never had quinoa how is it? Should I wash it before I cook it? I guess I better look into trying it. What size is that iron skillet your using Domestic?

  • Yes! Give me all the quinoa recipes. Quinoa recipes are my favourites <3 I want to make that caprese quinoa for my parents one night! They're such haters of quinoa, and I want them to love it!

  • I like quinoa breakfast bowls. I start with a quinoa base, i add in either bacon sausage or ham. Roasted or sauted veggies like zuchinni or squash. I like adding fresh diced tomato too. Top with some cheese and a over easy or medium egg and its delish. The yolk mixes into the quunoa and makes it almost creamy

  • I love quinoa but I find it to be bland. I wish there were some seasoning or sauce recommendations to go along with this video. I think this would make an excellent healthy meatless sandwich served with sweet potato fries. Maybe served on a pretzel bun but still need a sauce idea. If there is anyone out there that has made this recipe and has a suggestion for a dipping sauce or sandwich spread please let me know.

  • I made it just now, it is delicious! I put mushrooms and asparagus as I don’t have broccoli. I followed the recipe but didn’t put onion (running out). I used chicken stock instead of vegetable stock. All made a good casserole. The only thing is there was a little bit of water left in the casserole, perhaps I put too much water for chicken stock, however it soaked up with the quinoa before we finish.

  • Hi Sara Lynn! I know someone has mentioned this before in the comments, but I just wanted to throw it out there again! It would be so cool to see a behind the scenes video of how you guys plan the recipes and film and edit the videos. I’m sure each video takes so much planning and editing-it would be amazing to see!!

  • Great recipes! But while quinoa has a little bit more protein than rice (8 grams per cup for quinoa, whereas brown rice has 5 grams per cup), I wouldn’t exactly call it “protein packed” or a “great source of protein”, it’s still primarily a carbohydrate rich food similar to rice, potato, oats, etc.

  • I have been searching for an hour to find a nice recipe with quinoa. That’s it, I found it!:) Thank you, this looks amazing. I also do not eat eggs and am not really skillful with bananas nor chia seeds as replacements, so I will try to bake them in the oven. Hope it will not be too dry.

  • LOVE this!!! Usually when I make quinoa, I’ll toast it a little with some butter, add broth, and then once it’s cooked, added shredded cheese…it’s like a healthy quinoa mac! I love the idea of freezing it, and I LOVE eating the leftover quinoa mac with a fried egg! Also, I didn’t know you didn’t have a microwave! You should do a post about that.:D

  • Omg!!! These turned out Amazing, i hurt myself. Thank you sooooo much i followed it to the point almost added an extra half if salt…BUT I REALLY DIDN’T NEED TO THE BATTER TASTED ��

  • Look really tasty, I don’t know why but I never knew what to do with quinoa, lentils and such an ingredients…now a solution came to me��

  • It was really looking good until the eggs and the oil. Would like to find a substitute for eggs and maybe do airfryer then you’ll have something healthy

  • Those look fabulous. I have all the ingredients and will make them for brunch tomorrow, maybe with a little tzatziki and cucumber and tomato slices.

  • Has anyone tried cooking these in the oven? Maybe with breadcrumbs? Looking to make it a little healthier by not frying in oil… Lots of weight to lose! They look so yummy! Xx

  • I’m not sure what I did wrong but I tried this and when I went to shaoe them they felt very wet. I used 4 beated eggs….Guess I’ll attempt it again another time

  • I tried this, only had dry parsley. I’m sure fresh adds a special yum to it. I couldn’t form patties though. My mix was too moist even had to add almond flour to dry it up and still couldn’t form patties. So I plopped a 3rd cup in the frying pan and used my spatula to form patties. They’re good, sorta like egg foo young.

  • They look delicious �� Thanks for sharing ������ I’m thinking of piece of mozzarella (or any cheese that melts easily) in the middle,so it oozes out when you cut into it! Mmmmm can’t wait to try the recipe!

  • Great recipe. If you’re watching your carbs, I would sub oat flour for psyllium husk. PH absorbs a lot of liquid so I would experiment and start with 2-3T and let it absorb moisture before adding more if need be. PH is my go-to for replacing bread crumbs in meatballs and other similar recipes. PH has zero carbs.

  • I don’t have a cast iron skillet or one that is oven safe. Can I make everything in the skillet and then transfer it to a glass pan and bake it that way?? It looks soooo good and I really wanna make it

  • I’m definitely trying out the Caprese Quinoa Bake. I have quinoa and some crushed tomatoes in the freezer that I want to use up. Thanks for the recipe! Keep the videos coming!:)

  • This looks so yummy! I think I’ll try the salad this summer, when I’ll get all the fresh summer fruits where I live:p I’d also like to try a veganized version of the quinoa cakes (I think I can replace the egg by some starch and water to help everything combine together, but I don’t have many ideas to replace the salmon… Any interesting suggestions?:) )
    Great video, as always, I love your channel!

  • Looks delicious….I made patties all the time. Neve tried quinoa.
    And by the way, not my concern, but getting angry and frustrated about EGGS is very unhealthy for your inner peace and mind!
    Respect other people’s choices even though you do not agree with them is a sign of maturity and intelligence.
    Just saying.��

  • How many pattice did u manage in this quantity…. u need to make for just myself so need to alter the quantity…. pls advice.. looks awesome… thank you

  • When ur creating dishes please maintain ingredients which will available in india. Ex: like broccoli and some other ingredients we won’t use them that much here.please use materials available in india