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Called a “superfood” for it’s concentration of nutrients — it’s a great source of manganese, phosphorus, magnesium, folate, and vitamin B1 — quinoa is also gluten free, packed with protein, and a great source of fiber. The slightly nutty and sweet seed (not grain) is delicious — it gives rice and couscous a run for their money. Whether you’re looking for ideas for a quinoa salad or just want to learn the basics of how to cook quinoa, we’ve got you. These are our favorite recipes, from foolproof foundational dishes to ingenious new takes on this South American staple, from quinoa pancakes to sliders to meatballs.
Quinoa Pancakes with Ricotta and Lemon
Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey
Whipped egg whites bind these light pancakes, made with fluffy ricotta, nutty whole wheat flour, and tender quinoa. Maple syrup (a must), vanilla, and lemon zest bring additional flavor and sweetness.
Vegetarian Meatballs
Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman
Deeply caramelized cauliflower rice and shiitake mushrooms, cheesy nutritional yeast, hearty black beans, fragrant quinoa, and nutty pecans form the mix of these umami-rich meatless meatballs. Make them vegan by swapping in a flax-based egg substitute.
Quinoa, Corn, and Black Bean Salad
Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek
Bright cilantro and zesty lime, jalapeño’s gentle heat, and red onion’s crispy crunch make this summer grain-style salad sing. A great way to highlight fresh sweet corn in season, it also works with frozen corn all other times of the year.
Quinoa Egg Bowl with Pecorino
John Kernick
Food writer and recipe developer Melissa Clark shares a recipe for an unforgettable grain-style bowl inspired by the flavors of a Caesar salad and starring a soft runny egg.
Perfect, Fluffy Quinoa
Todd Porter & Diane Cu
Toast your quinoa before cooking to create a fragrant, nutty bowl with incredible texture and flavor in just 25 minutes.
Escarole Salad with Red Quinoa and Hazelnuts
Con Poulos
James Beard Award–winning chef Marco Canora adds heft to this winter salad with the satisfying texture and starchiness of quinoa, a delicious addition to the mix of sweet apples, nutty toasted hazulnuts, and bitter escarole.
Mini Crustless Quiche Bites with Mushrooms, Quinoa, and Cheddar
Phoebe Lapine
Make these tiny crustless quiches ahead of time for a finger food–friendly breakfast. Quinoa helps give them heft and solidity, and layered sautéed cremini mushrooms lend rich flavor.
Black Bean and Quinoa Salad
Keller & Keller
Boston-based chef Ken Oringer riffs on the classic five-bean sald with this mix of quinoa, black beans, onions, and peppers: a fresh and hearty side that can be made ahead (and is ideal for a picnic).
Golden Semolina Quinoa Spinach Cakes
Jonny Valiant
Panko-crusted vegetarian patties crisp up deliciously in the skillet. 1996 F&W Best New Chef Maria Helm Sinskey says, “I add quinoa to make these semolina cakes a little fluffier and healthier. I love to serve them topped with a poached egg.”
Roasted Carrot and Red Quinoa Salad
Eric Wolfinger
Inspired by a dish at Chloé’s French Café in Santa Rosa, California, Anna Zepaltas channeled her love of Indian and Middle Eastern flavors to bring incredible flavor to this hearty salad. Warming cinnamon, cumin, coriander, and cardamom transform its roasted carrots, with dried cranberries, lemon zest, and Dijon mustard providing sweet and sour zing.
Quinoa Salad with Roasted Peppers and Tomatoes
Lucy Schaeffer
The late chef Kerry Simon said, “I grew up with a bunch of hippies, so I ate a lot of quinoa. I thought the taste was so cool.” In this tomato- and roasted bell pepper–studded salad, Simon brings an extra hit of citrus by simmering the quinoa in water and orange juice.
Smoky Quinoa and Bacon Salad
Todd Porter & Diane Cu
This smoky quinoa and bacon salad is a meal in itself, bringing in many classic barbecue flavors, from spicy brown mustard and balsamic vinegar to brown sugar and smoked paprika.
Red Rice and Quinoa Salad with Orange and Pistachios
David Malosh
UK-based chef and bestselling cookbook author Yotam Ottolenghi mixes nutty Camargue red rice from southern France with the fluffy South American seed. Delicious alongside roast chicken, it’s made sweet and fruity with a splash of orange juice and finely grated zest.
Quinoa with Spice-Roasted Shrimp and Pistou
James Baigrie
James Beard Award-winning New Orleans chef John Currence flavors his quinoa with a pesto-like pistou and tops it with tender spice-coated shrimp.
Herbed Quinoa with Lemon and Pepper
Emily Farris
This simple preparation for quinoa infuses the fluffy seed with lemon juice and zest, fresh-picked thyme leaves, and a generous helping of hand-ground black pepper.
Quinoa, Chickpea, and Spinach Salad
Guy Ambrosino
This easy and refreshing salad is especially lovely on a hot day. Baby spinach, ripe tomatoes, tender chickpeas, and sharp feta cheese are tossed with nutty quinoa, lemon juice, and extra-virgin olive oil.
Toasted Quinoa, Charred Onion, and Brussels Sprout Salad
John Kernick
2014 F&W Best New Chef Dave Beran makes an amped-up quinoa salad by preparing the seed two ways: fluffy boiled quinoa and crunchy roasted quinoa with charred onions. Served with piles of fresh herbs and shaved brussels sprouts, it can’t be beat.
Vegetable Quinoa Bowls with Garlic Yogurt
Christina Holmes
Celebrity chef and humanitarian José Andrés dresses this bowl of green vegetables and fluffy quinoa with a bright honey-lemon dressing and a roasted-garlic yogurt sauce.
Roasted Delicata Squash with Quinoa Salad
John Kernick
1998 F&W Best New Chef Michael Symon makes this vegetarian main course with sweet delicata squash stuffed with quinoa, apple, arugula, raisins, and fresh herbs.
Sweet Breakfast Quinoa
Tina Rupp
Food writer and chef Jill Donenfeld serves up this maple syrup–sweetened quinoa for an early start loaded with protein and fiber. “This breakfast will make your day so productive.”
Quinoa Salad with Spring Vegetables
Fredrika Stjärne
Chef Carla Hall loads up on radishes, peas, and lima beans in this tossed salad made with chewy red quinoa. “They’re nutritionally awesome and really filling,” she says of the South American seed. “Plus they have a great neutral flavor that’s a blank canvas for anything.”
Stuffed Peppers with Quinoa, Chorizo, and Mushrooms
Guy Ambrosino
Cookbook author Kate Winslow blanches these vibrant bell peppers before stuffing them with ricotta salata, Spanish chorizo, and hearty quinoa to ensure they hold their shape and keep their bright color.
Quinoa Meatballs with Tomato Sauce and Tuscan Kale
Justin Chapple
These deliciously light and deeply satisfying meatballs from San Francisco chef Matthew Accarrino are made with quinoa and breadcrumbs and baked before being simmered in a vibrant tomato sauce.
Quinoa Salad with Sweet Potatoes and Apples
Christina Holmes
Apples and sweet potatoes make this an especially hearty quinoa salad. It’s great as a main and would not be out of place on a Thanksgiving table.
Southwestern Quinoa with Corn, Black Beans, and Poblano
Emily Farris
Spicy poblano peppers, black beans, and fresh corn enliven this versatile Southwest-inspired dish, which can be served as a cold salad or warm side.
Breakfast Quinoa
Abby Hocking
This cozy and creamy riff on steel-cut oats uses quinoa instead. Top it with fresh mint, toasted pecans, tart apples, and honey-soaked blackberries — or whatever you have on hand.
Quinoa-Crusted Salmon with Spicy Orange-Miso Sauce
Fredrika Stjärne
This dish of salmon coated in a nutty, crunchy crust of quinoa can be found at 2011 F&W Best New Chef Ricardo Zarate’s Los Angeles restaurant Picca. Zarate serves it with ají amarillo paste, a spicy Peruvian yellow chile paste.
Quinoa Risotto with Lemon and Roasted Tomatoes
Con Poulos
2011 F&W Best New Chef Ricardo Zarate gives quinoa the risotto treatment, infusing it with fresh lemon and lemon zest for lots of bright flavor. Pair with a citrus-friendly California Sauvignon Blanc.
Banana-Walnut Baked Quinoa and Oatmeal
Emily Farris
This breakfast casserole is a great way to use up overripe bananas. While the quinoa and steel-cut oats can be made a day ahead, the recipe calls for the eggs, baking powder, walnuts, and freshly sliced bananas to be added just before baking.
Quinoa with Sauteed Kale
Emily Farris
A simple dish of sautéed kale, onion, garlic, and quinoa makes a great warm side for grilled chicken or beef.
Quinoa Broccoli-Cheddar Gratin
Phoebe Lapine
Pre-cooked quinoa is the base of this new take on a classic broccoli casserole. Baked with egg, cheddar cheese, and broccoli florets, the final product is beautifully browned and bubbly.
Quinoa and Pomegranate Salad
Todd Porter & Diane Cu
Tangy pomegranate seeds pop in this bright and citrusy quinoa salad, which can be served at room temperature or chilled.
Sweet Almond Breakfast Quinoa with Dried Berries, Crushed Almonds, and Cacao Nibs
Molly Yeh
Molly Yeh shares this recipe for a delicious and filling make-ahead breakfast, which tastes great both reheated or eaten cold. Top with dried berries, crushed nuts, and cacao nibs.
Quinoa Salad with Tomatoes and Basil
Emily Farris
Basil, cherry tomatoes, garlic, and extra-virgin olive oil bring Italian flavors to this simple and fresh quinoa salad.
Crispy Quinoa Sliders
Christina Holmes
These vegetarian sliders are a great addition to any party buffet. Crispy and light patties are flavored with garlic, chives, and freshly grated Parmigiano-Reggiano cheese.
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