'quinoa' on Serious Eats

Vegan Quinoa, Broccoli, and Kale Curry

When I'm in the mood for a big bowl of flavor-packed vegetables, this is the recipe for me. Curried quinoa with caramelized broccoli and cauliflower makes for a high-protein meal that comes together in less than 30 minutes and makes me feel great. It's a perfect weeknight dinner. More

Shauna James Ahern's Quinoa-Stuffed Peppers

Stuffed peppers have a reputation for being stogy and full of overcooked meat and/or mushy rice. Yet there's no reason why they need to be filled with such uninspired ingredients, or even any meat at all. Shauna James Ahern's recipe for the dish in Gluten-Free Girl Every Day is, in fact, practically vegan. The bulk of her stuffing is steamed quinoa enlivened with sweet caramelized onions, yellow raisins, and wholesome kale. She adds a bit of garlic and cumin for earthiness, but otherwise leaves well enough alone. A hot oven adds char and deeper flavor to the peppers, making this cute entree worlds away from the heavy original. More

Jeweled Brown Basmati Rice and Quinoa (Morassa Polo) from 'The New Persian Kitchen'

Jeweled rice is a magnificent dish. Adorned with dried fruit, toasted nuts, rose petals, and pomegranate seeds, it is a panoply of flavors and colors. In Lousia Shafia's The New Persian Kitchen, the jeweled rice is made even more compelling with a combination of grains included. The mixture of quinoa and brown basmati rice adds an earthy complexity to the dish that counters the sweet and rich flavors from the toppings. More

Mindy Fox's Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano

When asparagus is truly in season, like at this exact moment, the vegetable is so sweet and tender it doesn't even need to be cooked. Just thinly slice the stalks, dress them with a vinaigrette, and you're left with a stunningly simple fresh asparagus salad. The only catch is that they are often light, bordering on the insubstantial. This recipe from Mindy Fox's Salads: Beyond the Bowl solves that problem by adding red quinoa. More

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