Quick and Yummy Ways to Make Quinoa

Hey, Wildcat! This week we are talking about quinoa. But first, how do you say it!? The spelling might throw you off but it’s pronounced like “keen-wah.” Quinoa is a whole grain that originated in South America. When cooked, it has a texture similar to couscous or rice! It’s fluffy and light and has a nutty flavor that goes well with savory or sweet pairings. Quinoa has gained popularity as a health food because it is a good source of carbs, protein, fiber, and vitamins and minerals. For people who have Celiac’s or gluten sensitivities, quinoa is gluten free and super tasty!

How do you cook it? You can find Quinoa in the grain section of your grocery store usually next to the rice. To cook one cup of dry quinoa, in a small pot combine one cup of dry quinoa and 1 and 3/4 cups of water. Bring to a boil, cover with a lid, and reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork and enjoy! Because Quinoa is nutty and neutral in flavor it is great for desserts, salads, and stir fry! Try out a couple of our recipes and let us know what you think in the comments!

Cinnamon Apple Quinoa Breakfast


  • 1/2 cup quinoa
  • 1 1/2 cups water
  • 2 large apples
  • 2 teaspoons cinnamon
  • Honey


  • Core both apples. Chop them into bite-sized pieces.
  • Add quinoa, water and apples to a sauce pan. Bring to a boil, cover and reduce to simmer for 20 – 25 minutes. The apples will be soft and the quinoa will have absorbed the water.
  • Stir in cinnamon and transfer mixture to two bowls.
  • Drizzle with honey and sprinkle with additional cinnamon (if desired). And enjoy!

Recipe from: https://www.simplyquinoa.com

Sweet Potato Black Bean Taco Bowls


Roasted Sweet Potato:

  • 1 large sweet potato, peel and diced
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt


  • 3/4 cup quinoa
  • 1 3/4 cups water
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 2 tablespoon cilantro, chopped

Other Ingredients:

  • 1 cup black beans, rinsed and drained
  • Salsa for topping (optional)
  • Guacamole for topping (optional)
  • Cilantro lime dressing (optional)
  • Cilantro for garnishing


  • Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
  • Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet. Roast the sweet potato for 12-15 minutes or until it is fork tender.
  • Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
  • Remove quinoa from the heat and season with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
  • In 2 or 3 serving bowls divide the quinoa mixture. Top the quinoa with the black beans and roasted sweet potato. Top with cilantro, salsa, guacamole, or cilantro lime dressing, or all of the above!

Recipe from: https://www.spoonfulofflavor.com

Chocolate Peanut Butter Quinoa Clusters


  • 1 cup dry quinoa
  • 1/4 cup peanut butter
  • 3/4 cup melted chocolate


  • Heat a medium size pan to medium heat.
  • Add the dry quinoa to the hot pan and cook for one to two minutes or until you can see all the quinoa has visibly puffed up.
  • Shake the pan or stir with a wooden spoon to prevent burning.
  • Combine puffed quinoa and peanut butter.
  • Spoon out the peanut butter quinoa mixture onto a pan and cover in melted chocolate.
  • Refrigerate for at least 30 minutes and enjoy this yummy and nutritious dessert!

Recipe from Campus Kitchen

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