Are you tired of the same old boring meals? Look no further! Quinoa, a protein-rich and gluten-free grain, is the perfect base for creating delicious and nutritious vegan dishes. In this article, we’ll explore 20 flavorful vegan quinoa recipes that are perfect for every meal – from breakfast to dinner, and even dessert!
From hearty bowls to savory salads, these recipes showcase the versatility of quinoa and its ability to pair well with a variety of flavors and textures. Whether you’re a busy professional or a stay-at-home parent, these easy-to-make recipes will become staples in your kitchen.
In the following pages, we’ll dive into each recipe, highlighting its unique characteristics and offering tips for customization and substitution. So, let’s get cooking!
Spicy Vegan Quinoa Stuffed Peppers
These vibrant bell peppers are filled with a flavorful mix of quinoa, black beans, and spices, making for a nutritious and satisfying vegan main course. Perfect for a quick dinner or meal prep.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/2 cup diced red onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large bowl, mix cooked quinoa, black beans, red onion, garlic, cumin, smoked paprika, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Drizzle with olive oil and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Creamy Coconut Quinoa Breakfast Bowl
Start your day with a nutritious and delicious breakfast bowl that combines the creaminess of coconut milk with the nutty flavor of quinoa. This recipe is perfect for a quick and easy morning meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 teaspoon vanilla extract
– Chopped fresh fruit (such as berries, sliced banana, or diced mango)
– Toasted chopped nuts (such as almonds or walnuts)
– Shredded coconut for garnish
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a small saucepan, heat the coconut milk over medium heat until warm and creamy.
3. Stir in honey, salt, and vanilla extract until well combined.
4. Add cooked quinoa to the coconut milk mixture and stir until coated.
5. Top with chopped fruit, nuts, and shredded coconut.
6. Serve immediately and enjoy!
Cooking time: 20-25 minutes
Lemon Garlic Quinoa with Roasted Vegetables
Brighten up your mealtime with this vibrant and flavorful quinoa dish, packed with the goodness of roasted vegetables and infused with the zesty aroma of lemon and garlic.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Assorted vegetables (such as broccoli, carrots, bell peppers, and zucchini), cut into bite-sized pieces
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using water or broth.
3. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add roasted vegetables to the skillet and cook for an additional 5-7 minutes, stirring occasionally, until tender.
5. In a small bowl, whisk together lemon juice and cooked quinoa. Season with salt and pepper to taste.
6. Combine cooked quinoa mixture with roasted vegetables and stir-fry until well combined.
Cooking Time: 25-30 minutes
Vegan Quinoa Black Bean Burgers
Get ready to sink your teeth into a juicy and satisfying vegan burger that’s packed with protein, fiber, and flavor. This recipe combines the nutty goodness of quinoa with the bold taste of black beans, all wrapped up in a crispy patty.
Ingredients:
– 1 cup cooked quinoa
– 1 cup cooked black beans
– 1/2 cup rolled oats
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: your favorite burger toppings, such as avocado, salsa, or vegan mayo
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, mash the black beans using a fork or a potato masher.
3. Add the quinoa, oats, onion, garlic, cumin, salt, and pepper to the bowl. Mix until well combined.
4. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
5. Cook the patties for 4-5 minutes per side, or until crispy and golden brown.
6. Serve on a bun with your favorite toppings.
Cooking Time: 10-12 minutes
Mediterranean Quinoa Salad with Olives and Cucumber
This refreshing salad combines the nutty flavor of quinoa with the brininess of olives, the crunch of cucumber, and a hint of Mediterranean flair. Perfect for a light lunch or as a side dish for your next dinner party.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup pitted green olives, sliced
– 1/2 cucumber, peeled and thinly sliced
– 1/4 cup red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, combine cooked quinoa, sliced olives, cucumber, red onion, and garlic.
3. Squeeze lemon juice over the salad and season with salt and pepper to taste.
4. Garnish with fresh parsley or dill if desired.
5. Serve chilled or at room temperature.
Cooking Time: 20-25 minutes (quinoa cooking time)
Thai-Inspired Peanut Quinoa Stir-Fry
Discover the bold flavors of Thailand with this vibrant quinoa stir-fry, featuring a creamy peanut sauce and crunchy vegetables.
Ingredients:
– 1 cup cooked quinoa
– 2 tablespoons peanut butter
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes (optional)
– 1 cup mixed bell peppers (any color), sliced
– 1 cup snow peas, trimmed
– 1/2 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking oil or sesame oil for stir-frying
Instructions:
1. Cook quinoa according to package instructions.
2. In a blender or food processor, combine peanut butter, soy sauce, honey, and red pepper flakes (if using). Blend until smooth.
3. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add bell peppers and snow peas; cook for 2-3 minutes or until tender-crisp.
4. Pour peanut sauce into the skillet and stir to combine with vegetables.
5. Add cooked quinoa to the skillet, stirring to coat with peanut sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro and serve immediately.
Cooking Time: 15-20 minutes
Quinoa and Sweet Potato Buddha Bowl
This nutritious bowl combines the creamy sweetness of roasted sweet potatoes with the nutty flavor of quinoa, all wrapped up in a flavorful package. Perfect for a quick and easy lunch or dinner that’s packed with fiber and protein.
Ingredients:
– 1 medium sweet potato, peeled and cubed
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: avocado, salsa, or other toppings of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a medium saucepan, bring quinoa and water/broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until quinoa is tender and fluffy.
4. Heat onion and garlic in a small skillet over medium heat until softened. Add cumin and cook for 1 minute.
5. Combine cooked quinoa, roasted sweet potato, and sautéed onion mixture in a bowl. Top with your favorite toppings, if desired.
Cooking Time: Approximately 45-50 minutes
Vegan Quinoa Sushi Rolls with Avocado
Experience the creamy texture of avocado wrapped in a nutritious quinoa and seaweed sushi roll, perfect for a quick and satisfying snack or meal.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup prepared sushi rice (short-grain rice)
– 1 sheet nori seaweed
– 1 ripe avocado, sliced
– 1 tablespoon sesame oil
– Salt to taste
– Optional: pickled ginger, wasabi, and soy sauce for serving
Instructions:
1. Prepare the quinoa mixture by mixing cooked quinoa with a pinch of salt.
2. Lay a sheet of nori seaweed flat on a surface. Spread 1/2 cup sushi rice evenly over the seaweed, leaving a 1-inch border at the top.
3. Place 1-2 slices of avocado in the middle of the rice.
4. Spoon the quinoa mixture along the edge of the rice, creating a narrow strip.
5. Roll the sushi tightly but gently using your hands or a bamboo sushi mat.
6. Slice into bite-sized pieces and serve with optional condiments.
Cooking Time: 10-15 minutes (preparing ingredients) + rolling time
Enjoy your delicious and nutritious vegan quinoa sushi rolls!
Curried Quinoa with Chickpeas and Spinach
A flavorful and nutritious bowl filled with the perfect blend of protein, fiber, and spices.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon curry powder
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions using 2 cups water or broth. Set aside.
2. In a large skillet, heat curry powder over medium heat for 1 minute.
3. Add chopped onion and minced garlic; cook until onion is translucent.
4. Add chickpeas and cooked quinoa to the skillet; stir to combine.
5. Stir in fresh spinach leaves until wilted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Quinoa Tabbouleh with Fresh Herbs
A refreshing twist on the classic Middle Eastern tabbouleh salad, this recipe combines nutty quinoa with crunchy fresh herbs and a zesty lemon-tahini dressing.
Ingredients:
– 1 cup cooked quinoa
– 2 cups chopped fresh parsley
– 1 cup chopped fresh mint leaves
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon tahini
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine cooked quinoa, parsley, mint leaves, and scallions.
2. In a small bowl, whisk together lemon juice, tahini, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Drizzle with olive oil and serve immediately.
Cooking Time: 15 minutes
Vegan Quinoa Chocolate Pudding
This rich and creamy pudding is a game-changer for vegan chocolate lovers. Made with quinoa, cocoa powder, and coconut milk, it’s a healthier alternative to traditional chocolate puddings.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup unsweetened cocoa powder
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium saucepan, combine quinoa, cocoa powder, and salt.
2. Whisk in coconut milk, maple syrup, and vanilla extract until smooth.
3. Cook over medium heat, whisking constantly, until mixture comes to a simmer (about 5 minutes).
4. Reduce heat to low and let cook for an additional 2-3 minutes or until thickened slightly.
5. Remove from heat and let cool to room temperature.
6. Refrigerate for at least 2 hours before serving.
Cooking Time: 7-8 minutes
Roasted Beet and Quinoa Salad with Tahini Dressing
This vibrant salad combines the natural sweetness of roasted beets with the nutty flavor of quinoa, all tied together with a creamy tahini dressing. Perfect for a healthy lunch or dinner.
Ingredients:
– 2 large beets
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup tahini
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Chopped fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Cook quinoa according to package instructions using water or broth. Let cool.
3. In a large bowl, whisk together olive oil, garlic, tahini, lemon juice, salt, and pepper.
4. Once cooled, combine roasted beets, cooked quinoa, and dressing in the bowl. Toss gently to combine.
5. Garnish with chopped parsley or dill, if desired.
Cooking Time: 1 hour
Quinoa and Lentil Stuffed Eggplant
This recipe combines the flavors of quinoa, lentils, and roasted eggplant for a nutritious and filling vegetarian dish.
Ingredients:
– 2 medium eggplants
– 1 cup cooked quinoa
– 1 cup cooked green or brown lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30 minutes, or until tender and slightly caramelized.
4. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
5. Add the cooked quinoa, lentils, garlic, cumin, salt, and pepper to the skillet. Stir to combine.
6. Stuff each eggplant half with the quinoa-lentil mixture, dividing it evenly among the four halves.
7. Return the stuffed eggplants to the baking sheet and bake for an additional 15-20 minutes, or until heated through.
Cooking Time: 45-50 minutes
Mexican Quinoa Casserole with Cashew Cheese
This vibrant quinoa casserole combines the flavors of Mexico with a creamy cashew cheese sauce, perfect for a comforting and nutritious meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup cashews
– 1/4 cup nutritional yeast
– 2 tablespoons lemon juice
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, sauté onion, garlic, and bell pepper until tender.
4. Add black beans, cumin, salt, and pepper; cook for 1 minute.
5. In a blender or food processor, blend cashews, nutritional yeast, lemon juice, and salt until smooth.
6. Combine cooked quinoa, skillet mixture, and cashew cheese sauce in a baking dish.
7. Bake for 20-25 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Quinoa Porridge with Almond Butter and Berries
Start your day off right with this nutritious quinoa porridge infused with the creamy richness of almond butter and sweetened with juicy berries. This quick and easy breakfast recipe is perfect for busy mornings.
Ingredients:
– 1 cup cooked quinoa
– 2 cups water or plant-based milk
– 2 tbsp almond butter
– 1/4 cup mixed berries (fresh or frozen)
– Pinch of salt
– Optional: honey or maple syrup to taste
Instructions:
1. In a medium saucepan, combine quinoa and water/milk. Bring to a simmer over medium heat.
2. Reduce heat to low and cook for 5-7 minutes or until the quinoa has absorbed most of the liquid and has a creamy consistency.
3. Stir in almond butter until well combined.
4. Add mixed berries and pinch of salt. Cook for an additional minute, allowing the flavors to meld together.
5. Taste and adjust sweetness with honey or maple syrup if desired.
6. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Vegan Quinoa Meatballs in Tomato Sauce
A plant-based twist on a classic Italian dish, these quinoa meatballs are packed with flavor and texture. Serve over pasta or with crusty bread for a satisfying meal.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup rolled oats
– 1/4 cup nutritional yeast
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup breadcrumbs (gluten-free)
– 1/4 cup vegan mozzarella shreds (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine quinoa, oats, nutritional yeast, tomato paste, oregano, salt, and pepper. Mix well.
3. Add breadcrumbs and mix until just combined.
4. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until lightly browned.
6. While the meatballs are cooking, heat 1 cup of marinara sauce over medium-low heat.
7. Once the meatballs are done, add them to the tomato sauce and simmer for an additional 10-15 minutes.
Cooking Time: 35-40 minutes
Quinoa and Kale Stuffed Mushrooms
Elevate your snack game with this nutritious and flavorful recipe! This dish combines the earthy taste of mushrooms with the nutty flavor of quinoa and the slight bitterness of kale, all in one delightful package.
Ingredients:
– 12 large mushrooms (such as cremini or portobello)
– 1 cup cooked quinoa
– 2 cups curly kale leaves, stems removed and chopped
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. In a bowl, mix together cooked quinoa, chopped kale, garlic, and Parmesan cheese.
4. Stuff each mushroom cap with the quinoa mixture, dividing it evenly among the mushrooms.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 20-25 minutes
Pineapple Fried Quinoa with Tofu
This tropical-inspired dish combines the nutty flavor of quinoa with the sweetness of pineapple, savory tofu, and a hint of spice. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup pineapples chunks
– 1/2 cup firm tofu, cut into small cubes
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add tofu, garlic, and soy sauce. Cook for an additional 2-3 minutes, stirring occasionally.
4. Stir in pineapple chunks and cooked quinoa. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 20-25 minutes
Quinoa and Avocado Sushi Bowl
This vibrant sushi bowl combines the nutty goodness of quinoa with the creamy richness of avocado, all wrapped up in a flavorful package. Perfect for a quick lunch or dinner that’s both healthy and satisfying.
Ingredients:
– 1 cup cooked quinoa
– 1 ripe avocado, diced
– 1/2 cup mixed greens (such as arugula, spinach, and lettuce)
– 1/4 cup sliced red bell pepper
– 1/4 cup sliced cucumber
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: toasted sesame seeds and chopped scallions for garnish
Instructions:
1. Cook quinoa according to package instructions.
2. In a large bowl, combine cooked quinoa, diced avocado, mixed greens, red bell pepper, and cucumber.
3. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
4. Pour the dressing over the quinoa mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with toasted sesame seeds and chopped scallions if desired.
Cooking Time: 15-20 minutes
Vegan Quinoa Chocolate Chip Cookies
A delicious twist on traditional cookies, these vegan quinoa chocolate chip treats are perfect for satisfying your sweet tooth while staying true to your plant-based lifestyle.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup unsalted vegan butter, softened
– 3/4 cup sugar
– 1/2 cup brown sugar
– 1 large egg replacement (such as Ener-G Egg Replacer or flaxseed)
– 1 teaspoon vanilla extract
– 1 and 1/2 cups all-purpose flour
– 1/2 cup semisweet vegan chocolate chips
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the quinoa and sugar until well combined.
3. Add the softened butter, egg replacement, and vanilla extract. Mix until smooth.
4. Gradually add the flour and salt. Stir until just combined.
5. Fold in the chocolate chips.
6. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 12-15 minutes or until lightly golden.
8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Summary
Discover 20 delicious vegan quinoa recipes to suit every meal. From breakfast bowls to sweet treats, these flavorful dishes showcase the versatility and nutritional benefits of quinoa. Recipes range from Spicy Vegan Quinoa Stuffed Peppers to Mediterranean Quinoa Salad with Olives and Cucumber, Thai-Inspired Peanut Quinoa Stir-Fry to Vegan Quinoa Chocolate Pudding. Whether you’re a seasoned vegan or just looking for new meal ideas, these recipes are sure to please.
