Easy quinoa recipes are always welcome in my home. Quinoa is my son’s favorite grain and he loves it as much as pasta. So you can imagine as a happy mom I’m trying to make easy quinoa recipes quite often in many different ways. And when I say easy, I mean easy, really who has time for complicated recipes.

Baby First Soup

My sons first soup that contained quinoa is a truly one pot dish. The whole family can enjoy this soup along with your toddlers or grandkids.

2 celery ribs

1 bunch stalks and leaves, preferable from flat leaf Italian parsley

2 large carrots, cleaned or ½ cup little carrots

1 medium turnip, skinned

1 little onion

3 garlic cloves

2 ½ L water

1 pound (454g) cubed beef preferable organic (any low fat cut that suitable for slow cooking will be perfect)

salt, pepper to taste

½ cup quinoa

2. Apply high heat and bring everything to boil. Then lower the heat, close the lid and simmer for 1:15 hours. If there is too much evaporation add a little bit more water.

3. At this time add quinoa and simmer for another 15 minutes.

4. Remove from the heat and blitz everything in blender or with hand blender inside the pot. Taste it and add the seasoning.

5. The consistency of the soup is smooth and almost creamy but the color is a little bit grayish. For your toddler or grandchild it is perfect as at is.

6. For more mature eaters add a “Twist”: drizzle paprika on top and add a few drops of chili infused oil or rosemary infused oil if you don’t like hot stuff.

My practical “Twist”: you can easily hold the soup inside you fridge for three days, I did it with my son. So make a little bit more of the soup and leave it in a cold part of your fridge for 72 hours. This way you won’t stress over toddler’s meals. Another idea is to freeze portions of the soup and then to reheat it when you need it. This way you can hold it in your freezer for up to 3 month without loosing ingredients and nutrients and use it when you are stressed and in need for immediate meal. The only thing is that the soup in the fridge or freezer usually thickens and separates, so steer it well and add a little bit of water when you’re heating it. Also some seasoning adjustments will do the work.

Quinoa with spinach

I am usually making at least double the amount of this easy quinoa recipe, only because it is equally good as a cold dish on the next day’s lunch with my luscious “Twist”.

3 garlic cloves

1 small onion

1 ½ cup quinoa

3 cups water

1 10oz (300g) chopped frozen spinach, defrost first

3 tablespoons extra virgin olive oil

salt, pepper to taste

2. Take large saucepan, put it on medium heat and add the olive oil.

3. Immediately add chopped garlic and onion into the pan and soften them for a minute, then add the rest of ingredients including quinoa.

4. When you defrost the spinach quite a lot of liquids will remain, add those to the pan and quinoa will absorb them.

5. Bring everything to boil stirring occasionally. Then low the heat and let it simmer for 10-15 minutes or until the liquids are absorbed.

6. Taste it and adjust the seasoning.

7. Now just serve this easy quinoa recipe as a perfect side dish or as a main dish for vegetarian or vegan people.

As I promised I have a luscious “Twist” for left over’s so here it is: when it’s cold add ½ cup cubed feta cheese, 1 cup cherry tomatoes or just chopped tomato, cubed bell pepper any color you like and ¼ cup chopped basil, cilantro - my favorite or parsley. Dress it with lemon juice from ½ lemon and 2 tablespoons extra virgin olive oil. Frankly it can be dish by it own, but to me it’s somehow very comforting to know that I have healthy, tasty and very quick lunch or even dinner from yesterdays left over’s. Yummy!!!!!

As you can see those easy quinoa recipes are really simple to make, they can last for at least several days and you and your family are eating this amazing superfood which is truly good for you.

Cheers,
Victoria Paikin

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