Soups, salads, casseroles and more tasty treats you'll love!
If you could sum up the rules of healthy eating in two simple steps, they might go something like this:
- Pick foods with plenty of protein and fibre to keep you satisfied.
- Prep your meals ahead of time, so you always have a good-for-you option ready and waiting when hunger strikes.
Happily, there’s a category of recipes that can help you accomplish both of these things: big-batch quinoa dishes. The seed-like grain is loaded with protein and fibre (8 grams and 5 grams, respectively, per cooked cup!) and it lends itself perfectly to recipes like hearty salads and casseroles that you can make on a Sunday and keep eating all week long.
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So yes, this supergrain should definitely be a staple of your make-ahead meals. Here are six delicious ways to use it that’ll have you covered for breakfast, lunch, dinner and even snack time.
Photograph courtesy of Foodiecrush
Turkey and Sweet Potato Chilli with Quinoa
Fact: A big pot of chilli only gets more mouthwatering after it sits in the fridge for a few days. Especially this one by Heidi of Foodiecrush
, made with lean ground turkey, creamy kidney beans, nutty quinoa, colourful veggies, and loads of smoky spices. Oh, and did we mention you can make this in your slow cooker?
Photograph courtesy of Cotter Crunch
Pumpkin Quinoa Breakfast
If porridge is the kind of thing you only have time to make on the most leisurely of days, let us introduce you to this bowl of goodness from Lindsay of Cotter Crunch
. This quinoa, pumpkin and almond milk porridge comes together in 20 minutes—and makes enough for you to eat all week long. Just reheat it in the microwave (add an extra splash of almond milk if it seems dry), add your toppings, and sit down to a delicious and filling breakfast.
Photograph courtesy of Foodiecrush
Spiralised Zucchini, Quinoa and Turkey Stuffed Capsicums
Stuffed capsicums are the kind of labour-intensive (but yummy) dish that you make in a big batch so you can keep enjoying them for days. And this recipe from Heidi of Foodiecrush is no exception. Seasoning the ground turkey and quinoa with garlic, fennel seeds, crushed tomato and Parmesan lends an addictive Italian-style flavour. To make your life even easier? She calls for par-cooking the capsicum in the microwave before stuffing them to cut down on baking time at the end.
Photograph courtesy of Well Plated
Butternut Pumpkin Quinoa Salad
Made with sweet root vegetables, toasty quinoa, nutty pumpkin seeds, chewy dried cranberries, and a drizzle of maple syrup, this salad by Erin of Well Plated tastes like fall in a bowl. Have it with pork tenderloin or roast chicken for Sunday dinner. Then toss the leftovers with chickpeas or white beans and pack them up for weekday lunches.
Photograph courtesy of Alberto of Simple Vegan Blog
Roasted Veggies and Baked Tofu with Quinoa
Want to keep things light this week? Make this simple veggie, tofu, and quinoa toss from Alberto of Simple Vegan Blog. It’s totally plant-based so it won’t weigh you down, but rabbit food, it is not. Heavy protein hitters like quinoa and tofu will fill you up—and ensure that you stay satisfied for hours.
Photograph courtesy of Running to the Kitchen
Meaty Pesto Quinoa Bake
Here’s an idea: Swap the pasta in your favourite casserole for high-protein, high-fibre quinoa. Running to the Kitchen
combines the grain with ground beef, peas, pesto, ricotta cheese and diced tomatoes to make a rich, flavourful bake that’s satisfying served hot, warm, or even straight out of the fridge.
First published: 15 Jan 2018