Quinoa achieved star status in the plant-based world for good reason: The ancient grain is packed with fiber, protein, and other nutrients. It’s also quick-cooking and ultra versatile, and it plays well with a wide array of flavors. Read on for five of our favorite ways to use leftover quinoa (or precooked store-bought quinoa), with foolproof recipes for comforting lentil soup, a bright breakfast bowl, taco filling, and more. For more inspiration, check out 22 Plant-Based Recipes That Will Make You Love Quinoa.
Tips
- Quinoa varieties are interchangeable in most recipes, including the ones featured here.
- Always rinse quinoa before cooking it to remove the natural saponin coating, which can add bitterness to your final dish.
- Check out our guide to quinoa for a full breakdown of varieties and how to cook them!
Grains, Greens, and Grapefruit Salad
In a large bowl stir together 1½ cups cooked quinoa, ½ cup cooked chickpeas, ½ cup dried cranberries, ¼ cup finely chopped red onion, ¼ cup grapefruit juice, and 1 teaspoon minced garlic. Fold in 1 cup baby arugula. Top with quartered grapefruit slices. Makes 3 cups
Quinoa and Red Lentil Soup
In a large saucepan combine 1 cup chopped onion, ½ cup dry red lentils, ¼ cup tomato paste, 2 teaspoons minced garlic, 2 teaspoons curry powder, and 6 cups water. Bring to boiling over medium-high; reduce heat. Cover and cook 20 to 25 minutes or until lentils are tender, adding 1½ cups cooked quinoa during the last 5 minutes of cooking. Stir in 1 cup frozen peas; let stand 2 minutes before serving. Makes 6 cups
Kiwi-Mango Breakfast Bowl
In a small bowl stir together 2 teaspoons date paste and 1 teaspoon lime juice. Stir mixture into 1 cup hot cooked quinoa. Top with sliced kiwi and mango. Makes 1 bowl
Quinoa Taco Filling
In a large saucepan combine 2 cups cooked quinoa, 2 cups salsa, ½ cup frozen roasted corn kernels, and 1 tablespoon chili powder; heat over medium 5 minutes or until most of the liquid has been absorbed. Spoon into whole wheat tortillas or corn tortillas. Top with avocado slices, chopped scallions, and additional salsa. Makes 3 cups filling
Veggie Tempura
Pat and press 2 cups cooked quinoa firmly onto both sides of 4 cups sliced eggplant, zucchini, and/or winter squash (the way you would pat together sand for a sand castle). Bake on a parchment-lined baking sheet in a 400 ̊F oven 25 to 30 minutes or cook in an air fryer 15 to 20 minutes or until golden brown. Serve with Almost-Instant Peanut Sauce, Ponzu Sauce, or your favorite dipping sauce. Makes 4 cups
