How to Cook the Fluffiest and Tastiest Quinoa

Keenwah!! This seed is thee most versatile food to cook with. And the beauty of quinoa is that it’s packed with protein, fiber, and those good carbs I am always talking about. Now this is what I call a superfood!

A quinoa bowl is the perfect post workout meal and fulfills the 3:1 ratio of carbs to protein (some sources say 4:1 ratio, either way you’re on the right track). It is important to refuel your body within 30 minutes of exercising to replenish glycogen stores and repair muscles.


Nutritional Facts

One serving size of 1/4 cup is 160 calories, 30g of healthy carbohydrates, 3g of fiber, and 6g of protein.

How to make the fluffiest quinoa

1/2 cup uncooked quinoa
1 1/4 cup of broth or water
~Makes 2 cups of cooked quinoa

1 cup uncooked quinoa
2 1/2 cups of broth or water
~Makes 4 cups of cooked quinoa

Directions: In a small pot bring water to a boil. Add uncooked quinoa, stir, and turn down to low heat. Cover pot and cook for 15-25 minutes (12-15 minutes for 1/2 cup uncooked quinoa & 20-25 minutes for 1 cup uncooked quinoa). Remove the cover and make sure all the liquid has evaporated, if it has not then cover and cook for an additional 5-10 minutes.

IMG_1621Asparagus Mushroom Quinoa Bowl


1/2 cup uncooked Quinoa
1 tbsp Olive Oil
1/4 cup Onions, diced
2 garlic Garlic Cloves, minced
1/2 lb Asparagus, cut into 1inch pieces
1 cup Mushrooms, sliced
1lb Chicken Breast, cubed
1 tbsp Low sodium Soy sauce per serving

Directions: Cook your fluffy quinoa and set aside. In a large skillet heat olive oil, once heated sauté garlic and onions slightly then add asparagus for few minutes. Add mushrooms and chicken breast to the skillet (the juices from the mushrooms infuse into the chicken, so yummy). Continue tossing in skillet until chicken is fully cooked. Quinoa Bowl: 1/2-1/3 cup cooked quinoa, veggies, 3-4oz chicken, 1 tbsp low sodium soy sauce. Recipes serves 3-4.


Quinoa Fried Rice


1/2 cup uncooked Quinoa
1 cup Veggies, chopped (carrots, celery, onions, garlic, mushrooms)
1 tbsp Olive Oil
2 Eggs, scrambled
3 tbsp Low sodium Soy Sauce
Optional: shrimp or chicken

Directions: Cook fluffy quinoa and set aside. Cut veggies, heat olive oil in skillet and sauté all veggies (start sautéing onion and garlic first, then add carrots, celery, and mushrooms), turn heat off but leave in skillet. Cook scrambled eggs in separate pan and set aside. Add quinoa and eggs to the veggies skillet and toss. Season with garlic powder, pepper and soy sauce. If you choose to add protein to the dish, cook it ahead and then add at the end to the skillet with everything else. Recipes serves 3-4.



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