Archive for the ‘Quinoa diet recipes’ category

International Year of Quinoa – 2013

December 28th, 2012

6673401431 14b1e18516 International Year of Quinoa   2013

Good news for quinoa lovers. 2013 will be the International Year of Quinoa. It’s getting more and more popular and the world knows by now the real potential of quinoa. That’s why the Food and Agriculture Organization of the United Nations (FAO) declared 2013 as the “International Year of Quinoa”.

Peru’s quinoa export would amount to probably US$70 million. 38,000 hectares of quinoa will be planted in the first quarter of 2013 and between US$60 and 70 million will be exported. It will be greatly promoted in conjunction with other regions and producers from Andean zones. (source:

We should celebrate quinoa and enjoy this healthy food!

Happy Qunioa New Year!

Quinoa for Christmas – Pomegranate Quinoa Pilaf

December 18th, 2012

Pomegranate Quinoa Pilaf Quinoa for Christmas   Pomegranate Quinoa Pilaf

Christmas is almost here so if you want something special for Christmas then this tasty pomegranate quinoa pilaf is for you.
It’s really easy to cook, it takes only 30 minutes to prepare. Here is the recipe:

  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 1 cup quinoa
  • 2 cups low-sodium chicken broth
  • 1/2 cup pomegranate seeds
  • 1/2 cup diagonally sliced scallions
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Juice of 1/2 lemon
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1/2 cup slivered almonds, toasted
Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.

In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar. Add the quinoa and season with salt, and pepper to taste. Garnish with toasted, slivered almonds.

Pomegranate is the perfect fruit for Christmas, in many countries it’s the symbol of prosperity and fertility. That’s why many people eat pomegranate seeds for Christmas.


Quinoa Tabouli by Jamie Oliver

March 1st, 2012
quinoa tabouli 300x225 Quinoa Tabouli by Jamie Oliver

Photo via

Everybody loves quinoa, even Jamie Oliver. I came across this great quinoa recipe on Jamie’s site and I thought I have to share it with you.

Tabouli or in Arabic:Tabbouleh is a is a Levantine Lebanease salad traditionally made of bulgur, tomato, and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice, salt and peper.

Let’s see how Jamie cooks it! He uses the following ingredients:

  • 3 cups cooked Quinoa
  • 3/4 c currants
  • 2 roma tomatoes, seeded and diced
  • 3 c chopped fresh parsley
  • 4 green onions, chopped with the tops
  • 1/3 c lemon juice
  • 1/3 c extra virgin olive oil
  • 1 clove garlic, crushed or 2 dashes garlic powder
  • Sea Salt & Fresh ground Pepper to taste

Method: it’s super easy icon smile Quinoa Tabouli by Jamie Oliver

Gently toss quinoa, currants, tomatoes, fresh parsley and green onions with a fork. Mix lemon juice, olive oil and garlic in a separate bowl. Pour over quinoa mixture, and re-toss with a fork. Season with seal salt & pepper to taste.

It’s very simple and 100% healthy.  Try this recipe as an appetizer served with cucumber rounds and blue corn tortilla chips or make at the beginning of the week for a super healthy snack.

Quinoa Diet Recipes

December 21st, 2010

Bread is a no-no when you are on diet; especially white bread. Who said that every bread is unhealthy? There are healthy breads out there i.e. the quinoa bread. Quinoa bread recipe is one of the best quinoa diet recipes. Quinoa bread is one of  the healthiest bread in the world.

Let’s see the recipe: (Thank you Kelly Rossiter for this great recipe.)

Tomato Quinoa Bread


  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1/3 cup lukewarm water
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fine sea salt
  • 1 cup seasoned vegetable juice
  • 1/2 cup quinoa (un-cooked)
  • 3 3/4 cups (1 pound) bread flour


  1. Mix the yeast, sugar and water together in the bowl of an electric mixer. Let stand for 5 minutes, until foamy then stir in the oil, salt, juice and quinoa.
  2. Fit your stand mixer with the dough hook, set it on medium-low speed and add the flour in a little at a time. Mix until most of the flour is incorporated and the dough comes together in a ball. Continue to mix for 4-5 minutes more, until the dough becomes soft and shiny, but still firm. If the dough is too sticky, add a bit more flour.
  3. Cover the bowl with plastic wrap and refrigerate until the dough has doubled or tripled in size, this should take 8 to 12 hours. The dough may also be left in the refrigerator for up to two days, but you may need to punch it down a few times as it doubles.
  4. Take the dough out of the refrigerator and punch it down. Form the dough into a ball, return to the bowl and cover with plastic wrap. Allow the dough to double once again, this should take about an hour.
  5. Punch the dough down one more time, then form it into a tight rectangle. Place the dough into a rectangular bread pan, cover with a cloth and let rise until double in size.
  6. Oven preheated to 450, slash the top of the loaf with a very sharp knife so that it can expand properly and place on the middle rack of the oven. Bake for 45 minutes, until the crust is golden brown and it sounds hollow when tapped. Turn the loaf out on a rack to cool and wait at least 1 hour before slicing.


tomato quinoa bread1 300x195 Quinoa Diet RecipesPhoto by Kelly Rossiter