Quin-Wha? 5 Super Fun Ways to Use This Nutrient Rich Food

Quin-Wha? 5 Super Fun Ways to Use This Nutrient Rich Food

September 16, 2020

Quinoa has become very popular as a high-protein, grain-like, gluten-free food. The proper pronunciation is “keen-wah”. It is nutritionally dense and contains all nine essential amino acids that our body needs, making it a great vegetarian or vegan protein source. Quinoa is often served as a side dish, salad or grain-like base, but there are so many other ways to use quinoa!  I’ve included 5 interesting ways below. These recipes can all be made ahead of time and are delicious reheated. Most of the recipes use cooked and cooled quinoa, so feel free to make a big batch and try out a few at once. 

Lemon Blueberry Quinoa Pancakes 

Ingredients: 

  • 1 cup cooked and cooled quinoa 
  • ¾ cup all-purpose flour 
  • 2 tsp baking powder 
  • ¼ tsp salt 
  • 1 large egg 
  • 1/3 cup lemon juice 
  • Zest of 1 large lemon 
  • 2 Tbsp honey or maple syrup 
  • ¼ cup milk 
  • 1 tsp vanilla extract 
  • 1 Tbsp canola or vegetable oil 
  • ¾ cup fresh or frozen blueberries 
  1. In a bowl, whisk together the quinoa, flour, baking powder and salt. 
  2. In another bowl, whisk together the egg, lemon juice, lemon zest, milk, honey or maple syrup, vanilla and oil. 
  3. Mix the two bowls together and fold in the blueberries (note: add additional milk if batter appears too thick). 
  4. Lightly coat a pan with canola oil or vegetable oil over medium heat. 
  5. Add ¼ cup batter and cook until bubbles appear on top (about 2 minutes). 
  6. Flip and cook until golden brown on underside (about 2 minutes). 
  7. Enjoy! 

 

Quinoa Salmon Cakes 

Ingredients: 

  • 16 oz skinless salmon fillet 
  • Tbsp olive oil 
  • 1/3 cup onions, diced 
  • 1 cup kale, chopped (spinach also works great) 
  • ¾ cup cooked quinoa 
  • 2 Tbsp Dijon mustard 
  • ¼ tsp salt 
  • ¼ tsp paprika 
  • ¼ tsp black pepper 
  • 1 large egg 
  1. Cut a 4 oz piece of salmon and place in a food processor or chop finely (this helps hold the burgers together).  
  2. Chop the rest of the salmon and transfer to a large bowl. 
  3. Over medium heat sauté the onion and kale until wilted and tender (about 5 minutes). 
  4. Transfer to the bowl with salmon and add the quinoa, Dijon mustard, seasonings and egg. 
  5. Mix to combine and form into 5 patties (about ½ cup each). 
  6. Lightly coat a pan with canola oil or vegetable oil over medium heat. 
  7. Cook for 4-5 minutes on each side until browned and cooked through. 
  8. Enjoy! 

 

Quinoa Tots 

Ingredients: 

  • 1 cup cooked and cooled quinoa 
  • 2 Tbsp nutritional yeast 
  • ½ tsp onion powder 
  • ½ tsp garlic powder 
  • ½ tsp salt 
  • ¼ tsp pepper  
  1. Preheat oven to 450° F and line a baking sheet with parchment paper. 
  2. Combine all ingredients in a bowl and mix together. 
  3. Take a heaping teaspoon of the mixture and roll/shape to form tots (note mixture will be sticky). 
  4. Place tots on baking sheet and bake for 25 minutes until browned and crispy on the outside. 
  5. Serve with your favourite condiments or dipping sauce and enjoy! 

 

Quinoa Burger 

Ingredients: 

  • ¾ cup cooked and cooled quinoa 
  • 1 can black beans, rinsed and drained 
  • 3 oz tomato paste 
  • 1 tsp paprika 
  • 1 tsp onion powder 
  • ½ tsp garlic powder 
  • ¼ tsp oregano 
  • ½ tsp salt 
  • ½ tsp black pepper 
  •  cup breadcrumbs 
  • 1 Tbsp olive oil 
  1. In a large bowl, add the black beans and mash with a fork. Add the quinoa, tomato paste, seasonings and breadcrumbs and mix. 
  2. Form into 4 patties. 
  3. Lightly coat a pan with olive oil over medium heat. 
  4. Add the quinoa burgers and cook on each side until crispy (about 4 minutes per side). 

 

Quinoa Pudding 

Ingredients: 

  • 1 cup quinoa 
  • 4 cups coconut milk or whole milk 
  •  cup maple syrup 
  • 1 ½ tsp vanilla extract 
  • 1 tsp cinnamon 
  • ¼ salt 
  1. In a pot combine quinoa, coconut milk, maple syrup, vanilla, cinnamon and salt and bring to a boil over medium heat. 
  2. Reduce heat to low and simmer covered for about 25 minutes, stirring every few minutes). 
  3. Remove the lid and continue simmering until pudding has thickened and the quinoa has absorbed most of the milk (about 5 minutes). 
  4. Remove from heat, allow to cool and enjoy! 

Recipes inspired and adapted from Ambitious KitchenSkinnytasteWee Little VegansFeel Good Foodie and Five Heart Home

Don’t feel like cooking? Try our delicious Mediterranean quinoa! 

Eat well, be well, 

Emma Minden, Registered Dietitian, Wholesome GO