Recipe: 5 Yummy Ways to Eat Quinoa (2024)

Recipe: 5 Yummy Ways to Eat Quinoa (1)

by JJ Virgin on January 13, 2018

Quinoa is a delicious versatile seed that’s equally at home at any meal of the day. So how about five delicious ways to make it?

Below, you’ll find recipes for amazing Hot Quinoa Cereal with Warm Berry Compote, Chocolate Quinoa Porridge with Almonds & Blueberries, Asian Confetti Quinoa Salad with Almonds, Vegetarian White Chili, and Quinoa Fusilli with Cherry Tomatoes, Garlic, Basil, and Olive Oil.

They’re all perfect examples of quinoa’s versatility. All five dishes are also vegetarian, but they don’t sacrifice any nutrition or flavor by leaving out animal products.

Remember, carbs aren’t the enemy! You need carbohydrates like quinoa that are full of fiber and digested slowly to give you lasting energy and keep you satisfied without snacking.

Two of these recipes contain ingredients traditionally eaten for breakfast, while the other three are more savory. But I challenge you to throw away your preconceived ideas, and try breakfast for dinner or eat a bowl of chili in the morning. Keep your options and your mind open because all of these dishes are great any time of day!

As always, thank you for inviting me into your kitchen. Be sure to snap a pic and tag me on Instagram @jj.virgin when you make any of these delicious recipes – I love to see your cooking!

Recipe: 5 Yummy Ways to Eat Quinoa (2)

Recipe: 5 Yummy Ways to Eat Quinoa (3)

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Recipe: 5 Yummy Ways to Eat Quinoa (4)

January 13, 2018

This hearty, warming breakfast recipe has the protein and fiber you need to start your day off right. It’s like a comforting hug in a bowl and will soon be a family favorite.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 1 serving

Ingredients

1 cup fresh strawberries, hulled and sliced

1/2 cup fresh blueberries

3/4 tsp pure vanilla extract (divided)

1/4 tsp monk fruit extract

1/3 cup unsweetened coconut milk

1 scoop JJ Virgin Vanilla All-In-One Protein Shake powder*

2/3 cup filtered water

1/4 tsp ground cinnamon

1/3 cup quinoa flake cereal

2 tbsp chopped pecans

Directions

1Combine the strawberries, blueberries, 1/4 teaspoon of the vanilla extract, and the monk fruit extract in a small saucepan.

2Cook over low heat, stirring occasionally, until the fruit is warm and tender, about 4 minutes.

3Meanwhile, combine the coconut milk and protein shake powder in a small bowl and stir until the powder has dissolved; set aside.

4Combine the water, remaining 1/2 teaspoon vanilla, and the cinnamon in a small saucepan over medium-high heat. Add the cereal, reduce to medium, and cook, stirring often, until thickened, about 1-1/2 minutes.

5Remove from heat and stir in the coconut milk mixture and pecans.

6Pour hot cereal into bowl, then top with warm berry compote and serve.

* JJ Virgin All-In-One Protein Shake powder is available in your choice of Plant-Based or Paleo-Inspired protein.Check out our storeto seeproduct details, product FAQs, and buy.

For more yummy, healthy recipes, go tojjvirgin.com/recipes.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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Nutrition Facts

Calories433 calories

Sodium76 milligrams

Protein14 grams

Sugar0 grams

Total Fat19 grams

Saturated Fat3 grams

Total Carbohydrates57 grams

Dietary Fiber14 grams

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Recipe: 5 Yummy Ways to Eat Quinoa (5)

January 13, 2018

Ingredients

Directions

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Recipe: 5 Yummy Ways to Eat Quinoa (6)

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Recipe: 5 Yummy Ways to Eat Quinoa (7)

Main, Meatless Mains, , Sides

January 13, 2018

This quinoa salad makes a wonderful side dish. To amp up the protein and make it a full meal, feel free to add grilled or roasted chicken.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Ingredients

1/2 cup almonds, slivered

1 cup tri-color quinoa

1 cup green bell pepper, diced

1 cup red bell pepper, diced

½ cup green onions, chopped

1 cup organic black beans, canned

1 medium avocado, diced

1 cup zucchini, chopped

½ cup yellow summer squash, chopped

1 tablespoon tamari (low-sodium)

1 tablespoon rice vinegar

2 tablespoons cilantro

1 tablespoon toasted sesame oil

1/2 teaspoon, sea salt

Directions

1To slow-roast nuts: Place 1 cup raw nuts and 1/2 teaspoon sea salt in a medium bowl and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140°F for 8 hours.

2Combine the quinoa and the water in a small saucepan and cook according to the package directions. Transfer to a bowl and let cool for 5 minutes.

3Fluff the quinoa with a fork and stir in the bell peppers, almonds, green onions, black beans, avocado, zucchini, yellow squash, tamari, vinegar, cilantro, sesame oil, and salt. Mix well. Enjoy!

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Calories452

Protein16g

Sugar7g

Total Fat20g

Total Carbohydrates52g

Dietary Fiber13g

Recipe: 5 Yummy Ways to Eat Quinoa (8)

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Recipe: 5 Yummy Ways to Eat Quinoa (9)

Main, Meatless Mains

January 13, 2018

Nothing warms you up like a satisfying bowl of chili! This vegetarian recipe is still packed with protein to keep you energized. Try it topped with guacamole and baked brown rice tortilla strips for extra crunch and flavor.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 25 mins
  • Cook: 30 mins
  • Yields: 4 servings

Ingredients

1 cup dry quinoa, rinsed and cooked (about 3 cups cooked)

2 tbsp olive oil

2 medium yellow onions, chopped

4 garlic, minced

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1 jalapeño pepper, seeded and finely chopped

1 tbsp chili powder

2 tsp dried oregano

1 tsp ground coriander

1/2 tsp smoked paprika

2 (15-ounce) cans cannellini beans, drained and rinsed

2 cups low-sodium vegetable stock or vegetable broth

1/4 cup chopped fresh cilantro

3/4 tsp sea salt

Directions

1Heat the oil in a Dutch oven over medium-high heat.

2Add the onion, garlic, and peppers; cook, stirring occasionally, until the veggies are slightly softened, 4-5 minutes.

3Stir in the spices and cook, stirring, for 1 minute.

4Add the beans and stock and bring the mixture to a boil.

5Cover and reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, 18-20 minutes.

6Remove from the heat and stir in the cilantro and salt.

7Divide the cooked quinoa between 4 bowls and then top each with 1/4 of the white chili. Enjoy piping hot.

This recipe is part of the Tailgating Party menu, with Grilled Pesto Chicken Wraps; Jicama, Apple, and Pear Slaw; Vegetarian White Chili; and Cinnamon Roasted Pecans. Check out the Tailgating Party Menu and Guide for links to all the recipes, plus more handy tips and games for lots of tailgating fun!

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Calories380 calories

Sodium510 milligrams

Protein14 grams

Sugar8 grams

Total Fat12 grams

Saturated Fat1.5 grams

Total Carbohydrates57 grams

Dietary Fiber12 grams

Recipe: 5 Yummy Ways to Eat Quinoa (10)

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Recipe: 5 Yummy Ways to Eat Quinoa (11)

Main, Meatless Mains

January 13, 2018

Giving up gluten doesn’t mean giving up pasta! This vegan pasta dish is full of fresh, tasty Italian flavors and is completely gluten-free and dairy-free.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Ingredients

12 oz. quinoa fusilli pasta

1/4 cup olive oil

4 garlic

1/4 tsp crushed red pepper flakes (or more to taste)

2 pints grape tomatoes, halved

1 (15 oz.) organic no-salt-added cannellini beans, drained and rinsed

1/2 cup organic green peas, cooked

1/2 cup thinly sliced fresh basil

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Directions

1Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the directions.

2While the pasta is cooking, heat the oil in a large nonstick skillet over medium-high heat.

3Add the garlic and pepper flakes and cook, stirring, until fragrant, about 30 seconds.

4Add the grape tomatoes and cook, stirring occasionally, until softened, 6 to 7 minutes.

5Stir in the beans and peas and cook for 1 minute.

6Drain the pasta and add it to the tomato mixture. Cook, tossing, until hot, 1 minute.

7Remove from the heat and stir in the basil, salt, and pepper.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Calories416 calories

Sodium222 mg

Protein10 grams

Total Fat16 grams

Saturated Fat2 grams

Total Carbohydrates63 grams

Dietary Fiber8 grams

Have questions? Follow me on Facebook or Instagram and let me know how my team and I can best support you!

Recipe: 5 Yummy Ways to Eat Quinoa (12)

Recipe: 5 Yummy Ways to Eat Quinoa (2024)

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