We’ve all heard of quinoa by now — the wonder grain that isn’t a grain (it’s a seed!). Quinoa is a complete protein, the perfect food for vegans and vegetarians alike. And luckily, quinoa is just as tasty hot as it is cold, making it an ideal summer Meatless Monday ingredient. Quinoa recipes abound; we’re here to point you in the right direction for some of the best.
Quinoa has a naturally earthy flavor that you can either highlight or offset. Quinoa pairs just as well with earthy mushrooms and kale as with the brightness of lemon juice.
Quinoa is a great base to which rich flavors can be added. This quinoa and roasted carrot salad is topped with frizzled leeks. The salad contains a great balance of sweet and savory flavors, with currants, a pomegranate molasses dressing and arugula. Feel free to use several different colors of quinoa to get the great speckled look.
Image: Kimberley Stakal
Organic Authority’s own summer slaw pilaf with quinoa is the perfect salad to have in your picnic basket. Raw veggies like cabbage, carrot and cucumber are bulked up, thanks to quinoa. A light, summery citrus dressing with orange and herbs infuses the salad as it sits, making it a great make-ahead option to feed a crowd.
Image: Sweet on Veg
The earthier flavors of quinoa come to life with this kale and mushroom quinoa. Garlic, coconut oil and lemon add dimension and depth to this dish, which will be just as at home on your fall tables as as a BBQ side this week! Use whatever local mushrooms you can find, and feel free to play with red Russian kale and red quinoa for fun color combos.
Healthy cruciferous cauliflower is the perfect pair for quinoa in this cheesy roasted cauliflower quinoa. Cauliflower is roasted to add sweetness to the dish, while a good amount of your favorite shredded cheese turns this into something slightly indulgent. That being said, don’t forget about the health benefits that cauliflower brings to the party! Antioxidants, phytonutrients, vitamins, minerals… With quinoa’s protein, this salad as a health food fest and delicious to boot.
Top image: Kelly Schott
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