In recent years, quinoa has exploded in popularity in the U.S. This Andean grain is prized for being rich with protein and other nutrients. Just as importantly, it’s delicious. Cooked quinoa is fluffy but substantial, with a mild, slightly nutty flavor that complements a variety of ingredients. Learn why quinoa has become so popular with the help of our favorite quinoa recipes.
Cooking quinoa is super easy—simply boil the grain until tender, drain, and let rest under a kitchen towel. Once you’ve got that down, you can start adding in other flavorings. You could keep it simple, mixing in sautéed shallots, lemon, and parsley. Or you could use the quinoa as a supporting player in a vegetable-heavy salad with sugar snap peas, radishes, mint, and scallions.
Quinoa bears obvious similarities to rice, and can be used to supplement or supplant that ingredient. Fort rice pilaf starts with basmati rice and gets earthiness from black quinoa and pine nuts, sweetness from dried fruit, and freshness from chopped bell pepper. Our Andean paella is a one-pot riff on the classic Spanish dish and pairs quinoa with chorizo, bacon, beans, and vegetables.
Quinoa’s earthy flavor and slightly crisp texture make it a good ingredient in some surprising places. Toasted quinoa fortifies a whole wheat bread, with sweet raisins and honey complementing the nutty grain. We also like mixing cooking quinoa into pancake batter. Serve the light, fluffy pancakes with granola to complete the hippy vibe.
Find these dishes and more in our collection of quinoa recipes.