7 Frugal Quinoa Meals Anyone Can Make
I have written a few posts about quinoa and decided I would show you 7 frugal quinoa meals anyone can make, I promise. First of all, if you are new to quinoa I want to talk about a few things I learned about it. Some packages of quinoa say they are pre-washed. I still wash my quinoa with a strainer. I learned it from a chef at a quinoa cooking class. I also l learned that you can boil it or use a pressure cooker. I prefer a pressure cooker because I can set it for 6-8 minutes and let it release the pressure naturally. Here is the pressure cooker I prefer: Fagor 670040230 Stainless-Steel 3-in-1 6-Quart Multi-Cooker
I guess while I am talking about strainers, I will show you the want I have or at least it’s very similar: Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
Quinoa to Water Ratio:
- 2 cups organic white, red, black or mixed Quinoa
- 3 cups water
- 1 Tablespoon Better Than Bouillon Chicken Base (optional)Better Than Bouillon Chicken Base 8 oz
- salt and pepper to taste
Soak the Quinoa in water for 5 minutes. Rinse and drain in a fine screen colander. Place the Quinoa in the inner pan in the pressure cooker. I set it on rice which is 6 minutes and let it release naturally which means it continues to cook a little more.
Once you start using a pressure cooker, you will be amazed at what you can cook and how fast you can have dinner ready! I highly recommend getting an electric pressure cooker.
Here is a post I made to show you step by step how to use a pressure cooker, I am a visual person: How To Cook Quinoa by Food Storage Moms
Frugal Quinoa Meals:
Remember you can make quinoa for several meals at once. Just store the excess in the refrigerator for about three days and use it hot or cold in so many recipes. Let’s get started with my frugal quinoa recipes.
Quinoa Chicken Salad
- 2 cups cooked white quinoa cooled
- 1/2 cup cooked black quinoa cooled
- 1/2 cup cooked red quinoa cooled
- 1/2 cup cooked Kamut trademarked, cooled
- 2 cups chicken cooked and chopped
- 1 small chopped apple
- 1 cup chopped mango
- 1 cup freeze dried purple grapes use fresh grapes if desired
Combine the ingredients above in a large bowl. Combine the ingredients for the dressing and pour over the salad.
- Dressing:
- 1 cup olive oil
- 1/2 cup agave or honey
- 2/3 cup white balsamic vinegar (infused with pineapple, if desired)
- 1/2 teaspoon ground ginger
- dash of salt
- Serve immediately if you use freeze dried grapes or refrigerate for up to one hour before serving
Mixed Quinoa Pasta Salad
- 6 cups bowtie pasta cooked as directed and chilled. I usually drizzle a little olive oil on the pasta to keep it separated.
- 2 cups quinoa red, black, white or mixture cooked
- 1 cup chopped celery
- 1 red onion chopped
- 2 red apples chopped
- 2 cups grated mozzarella cheese
- 1-1/2 cups mayonnaise or Miracle Whip
- salt and pepper to taste
- Combine the ingredients and chill before serving.
Mandarin Orange Quinoa Salad
- 4 cups cooked quinoa
- 2 cups brown rice cooked
- 2 cups Kamut trademarked cooked and drained. I LOVE Kamut, it is a little chewy and gives your salad a fantastic texture
- 4 cans mandarin oranges drained
- 2 cans of pineapple tidbits drained
- 7 cups chopped romaine lettuce
- 1 large red onion chopped
- 2 cups dried cranberries
- Place all of the ingredients in a large bowl
- I use this dressing just about every time:
- 1 cup olive oil
- 1/2 cup agave or honey
- 2/3 cup white balsamic vinegar (infused with your favorite flavor, if desired)
- 1/2 teaspoon ground ginger
- dash of salt
- Combine the ingredients for the dressing and pour over the salad
Pear and Quinoa Salad
- 2 cups red quinoa cooked
- 1 cup white quinoa cooked
- 3 cups broccoli steamed and chilled
- 4-5 large pears seeded and cut into small bite-size pieces
- 6 cups chopped romaine lettuce
- 1 small red onion chopped
- 3 cups grapes cut in half or you can use the same amount of freeze-dried ones straight from the can
- salt and pepper to taste
- Place all of the ingredients in a large bowl
- Dressing:
- 1 cup olive oil
- 1/2 cup agave or honey
- 2/3 cup red wine vinegar
- 1/2 cup pineapple juice
- dash of salt
- Combine the ingredients for the dressing and pour over the salad
Quinoa Summer Salad
- 3 cups black beans cooked, rinsed and drained
- 3 cups red quinoa cooked
- 1 large red onion chopped
- 4 tomatoes cut into bite-size pieces
- 2 large carrots grated
- 4 cups chopped romaine lettuce
- 1 cup slivered almonds
- Place all of the ingredients in a large bowl
- Dressing:
- 2/3 cup olive oil
- 1/3 cup balsamic vinegar
- salt and pepper to taste
- Combine the ingredients, pour over the ingredients above and toss the salad
Linda’s Favorite Grain Salad
- 3 cups black beans cooked rinsed and drained
- 3 cups red quinoa cooked
- 1 large red onion chopped
- 4 tomatoes cut into bite-size pieces
- 2 large carrots grated
- 4 cups chopped romaine lettuce
- 1 cup slivered almonds
- Place all of the ingredients in a large bowl
- Dressing:
- 2/3 cup olive oil
- 1/3 cup balsamic vinegar
- salt and pepper to taste
- Place all of the ingredients in a large bowl
- Dressing:
- 2/3 cup olive oil
- 1/3 cup balsamic vinegar
- salt and pepper to taste
- Combine the ingredients, pour over the ingredients above and toss the salad
Grains With Leftover Turkey Salad
- 3 cups turkey cooked and chopped or shredded
- 1 cup quinoa cooked
- 1 apple chopped
- 1/2 cup cranberries
- 1/2 cup almonds
- 1 small red onion
- 1/2 cup mayonnaise or Miracle Whip
- 2 tablespoons mustard
- 1/2 cup sour cream
- Combine all ingredients together, salt and pepper to taste
Once you start using quinoa, Kamut (trademarked), Teff or whatever your favorite grains are the meals you can make are limitless. Add some of your fruit in season and your favorite balsamic dressing and olive oils you are set! The meals are filling and healthy. I love cooking several grains at one or using my pressure cooker to combine the grains I want to enjoy using for the week. Life is good, enjoy!
I love cooking with Quinoa and need to do it more often. Thanks for the recipes!
Hi Carol, I decided to share some recipes to get people thinking about all the ways we can use it! Linda