Vegetarian Recipes
How To Cook Quinoa
If you know how to cook quinoa perfectly, you’re on your way to a wide range of amazing meals. It’s a fantastic adventure to cook your way through the world’s wonderful heirloom grains (and grain-like seeds), and quinoa is one of them. The trick to nailing the perfect fluffy pot of quinoa is using the right ratio of water to quinoa and knowing a few little tricks. While I initially purchased quinoa for its nutritional perks (of which there are many) I kept purchasing it for its grassy taste and fluffed up, creamy-while-crunchy texture.
What is Quinoa?
Quinoa [Keen-wah] is a fantastic grain to utilize in year-round cooking. It has long been celebrated as a nutritional powerhouse – protein-rich, delicious, and charmingly versatile. Technically not a true grain, it is related botanically to Swiss chard and beets, but it is grain-like in spirit when it comes to cooking.
Which Color Quinoa is Best?
Quinoa grows in a wide range of colors. The most commonly available in the U.S. are red, brown, black, and ivory. You can also buy tri-color blends of quinoas. Most quinoa tastes very similar to me. White often cooks up fluffiest. The colors have very similar nutritional profiles, although I suspect red and black quinoa have increased phytonutrients. Black can also take a few extra minutes to cook. The biggest difference to me is visual impact. I tend to go with the ivory quinoa if making a meal for someone who might not be a very adventurous eater, or picky kids. The light colored quinoa tends to blend or bake right into things seamlessly. That said, I love the visual punch colored quinoa delivers to pizza crusts, muffins, grain bowls, and the like. So that’s usually my choice.
Why Do I Need to Rinse Quinoa?
This is a thing. Always rinse quinoa before using to remove bitter saponin coating (which the plant produces to deter birds and insects).
Quinoa Cooking Basics
- What kind of quinoa should I buy? Consider sourcing fair-trade and organic quinoa. This supports local farm communities, and helps preserve the health and integrity of the land and farming communities.
- Can I use a rice cooker to cook quinoa? Yes, absolutely. Use the following water (or broth) to quinoa ratio and follow the manufacturer’s instructions.
- Can I use a donabe to cook quinoa? Yes! I use my clay pot donabe to cook quinoa often. Use gentle heat, the ratio below, and the same technique you would use to cook rice.
- How much water to quinoa should I use? This has been an ever-evolving issue for me over the years. And I’ve landed on 1 cup quinoa to 1 2/3 cups liquid. A steady, gentle simmer for about 20 minutes, covered, will result in a beautiful pot of quinoa. Just fluff with a fork and enjoy.
Get Creative! Cook Your Quinoa with Flavor
Nearly every basic quinoa recipe will instruct you to use water to cook your quinoa. I think this is great advice your first few times through. You can get a real sense of the flavor of quinoa by keeping it simple. Just know, there is a world of flavor to explore beyond that! I love to cook my quinoa with strong broths. A dollop of curry paste is always welcome for a jolt of flavor. Or you can experiment with spices like turmeric, powdered chiles, or seaweeds, or mushroom powders. Chopped garlic? Yes! Miso? So good. The realm of possibilities is endless.
How Can I Add Quinoa to My Baking?
Stir leftover quinoa into all your favorite baked goods for more interesting flavor, texture, and nutritional punch. The key here is experimenting. Stir a cup of cooked, room-temperature quinoa into your favorite muffin mix. Or cut it into your best pie crust, or biscuit dough. This amount is usually a good place to start until you get a feel for things. Make notes! Then, add more or less quinoa the next time through. This is one of my favorite baking pro-tips. Once you start adding things like quinoa or millet to your baking, all-white flour baking gets less and less interesting.
How to Store Cooked Quinoa
Store leftover quinoa in the refrigerator for up to a few days, beyond that, transfer it to the freezer. It freezes beautifully. When you’re ready to use it, bring to room temperature and then transfer to a bowl. Use a fork to break up clumps and make uniform. My motto here is: Fridge, freeze, fluff.
Twenty Favorite Quinoa Recipes
If you’re looking for great quinoa recipes, you’re in the right place!
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Double Broccoli Quinoa
Broccoli lovers delight, with a broccoli pesto, quinoa, sliced avocado and a drizzle of feisty chile pepper oil.
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Mung Quinoa Power Bowl Recipe
Simply mung beans and quinoa with deeply sautéed and spiced celery.
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Spicy Instant Pot Taco Soup Recipe
A hearty melding of beans, and corn, and taco spices, and quinoa.
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Super Green Vegan Quinoa Burritos
Vegan burritos packed with all the good stuff – quinoa, mung beans, and lots of kale.
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Vegan Double Broccoli Buddha Bowl
Double up on broccoli through a coconut green curry pesto and florets, then toss with a quinoa base.
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Kale Quinoa Bites
The perfect on-the-go snack or mini meal.
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Life Changing Green Rice Porridge
A one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat.
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Super Natural Vegan Sushi
Vegan sushi made with sweet potato fries, seasoned tofu, avocado, kale chips, and a quinoa-sushi rice blend.
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Rustic Tomato Tart
The crust of this tart deploys a favorite baking trinity of mine – rye, cooked quinoa, and all-purpose (or bread) flour.
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Warm and Nutty Cinnamon Quinoa
A berry-studded breakfast quinoa with pecans and blackberries, sweetened with agave nectar or honey.
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Coconut Quinoa Bowl
The next time you have leftover quinoa (other other favorite grain) give it a try – coconut, garlic, almonds, kale, topped with salted yogurt and avocado.
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Quinoa Skillet Bread
A rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread.
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Heather’s Quinoa
A one-skillet quinoa recipe – quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
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Quinoa Hemp Snack Balls
A quick way to get quinoa, hemp seeds, chia, and coconut into one naturally sweetened, no-bake snack.
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Perfect Healthy Granola
Deeply chocolate-flavored with dark black cocoa and cocoa nibs, this granola is packed with heart-healthy oats, quinoa crispies and seeds.
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Lemon-scented Quinoa Salad
An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.
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Lemon-scented Quinoa Salad
This quinoa and grilled zucchini recipe is tossed with a pretty, pale green cilantro-flecked avocado dressing.
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Quinoa Cloud Cookies
Cookies made from toasted quinoa and wheat flours, flecked with chocolate shavings, rolled and stamped into cloud shapes.
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Quinoa with Currants, Dill, and Zucchini
A quinoa salad made from a quirky combination of quinoa, dill, shredded zucchini, and currants.
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Tokyo Five Grain
A colorful grain blend inspired by a trip to Japan.
Have fun cooking with quinoa! Use it in soups, on salads, as a base for all sorts of quinoa bowls, and as a nutrient-packed alternative to white rice or pasta. Stir it into your batters and fold it into your bread and pizza doughs. If you find you enjoy recipes featuring whole quinoa, there are also other forms of quinoa available. Keep an eye out for quinoa flakes, popped/puffed quinoa as well as quinoa flour. All are delicious, interesting, and easy to incorporate into your cooking. Have fun!
How to Cook Quinoa
Quick and easy, quinoa is great on its own, as well as the basis of many fantastic recipes!
- 2 cups quinoa well-rinsed and drained
- 3 1/3 cups water
- 1/2 tsp fine grain sea salt
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To cook quinoa combine the quinoa with water and salt in a medium saucepan.
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Bring to a boil, cover, decrease the heat, and simmer for 20-ish minutes, covered, or until the quinoa is tender and you can see the little quinoa curlicues. Fluff with a fork and enjoy!
Serves 6.
The post How To Cook Quinoa appeared first on 101 Cookbooks
Vegetarian Recipes
Ricotta Toast 4 Ways
I love a slice of avocado toast as much as the next person, but have you ever tried Ricotta Toast? Now, that’s what I call a breakfast upgrade! I whip creamy ricotta cheese with lemon zest, olive oil, and a sprinkle of salt to create a luxurious (but budget-friendly!) tangy spread that stores well in the fridge and tastes AMAZING on a slice of crispy sourdough toast. But my favorite part? There are endless ways to dress up ricotta toast, and I’ve shared four delicious variations below!
Ingredients
Here’s what you’ll need to make this whipped ricotta toast recipe:
- Whole Milk Ricotta: This is a creamy, slightly sweet, soft cheese made from the whey leftovers from making other types of cheese, like mozzarella. I recommend using whole milk ricotta to get the creamiest texture and best flavor for your toast.
- Sourdough: You can use any type of bread you’d usually use to make toast. But, in my opinion, the best bread for ricotta toast is one that’s sturdy with a chewy crumb and crisp crust—like sourdough! I buy a whole loaf and slice it myself to get nice, thick slices. Other good options include whole grain, ciabatta, French bread, or bagels!
- Lemon Zest: I zest a whole lemon and mix it with the creamy cheese. This adds the most delicious citrusy zing to the spread. Budget-friendly tip: Store the zested lemon in your fridge to make lemon water, lemonade, or to use in other recipes (like our homemade lemon curd!)
- Olive Oil: Adds flavor and helps the cheese to whip up smooth and creamy.
- Salt: It doesn’t matter if I’m making sweet or savory ricotta on toast; I always add a pinch of salt to make the flavors pop.
Tips & Suggestions!
- I highly recommend using whole milk ricotta. The higher fat content helps the cheese to whip up smooth and creamy with a cloud-like texture. Plus, the flavor is unbeatable! Lower fat options can be too watery and won’t whip to the same consistency. BUT if that’s all you have on hand, please don’t waste it! The texture won’t be the same as what’s shown in my process photos below, but it’ll still work as a topping for toast.
- Don’t have a hand mixer? Try your food processor! You could also whip it by hand, but it’ll take a lot longer and require some serious arm strength.
- It’s pretty common for ricotta to have a small amount of liquid (whey) on top when you open the container. Whenever that happens, I just stir it in before measuring my cheese.
- This creamy spread isn’t just for toast! I love it as a dip for fresh vegetables, mixed with pasta for a quick sauce, smothered on a sliced baguette as an appetizer, or as a spread on sandwiches. It’s really versatile and stores well in the fridge for a few days.
Make it Ahead
I love a breakfast I can prep ahead, so you already know this ricotta toast recipe is in my meal prep rotation! Make the whipped ricotta as directed in the recipe card, and store it in the fridge for 3-4 days. I usually give it a quick mix to reincorporate any liquid that may have separated before using. Then, all I do is toast my sourdough and add any toppings I fancy that day. It’s almost as easy as my overnight oats for breakfast meal prep. 😉
Ricotta Toast Variations
I think this whipped ricotta toast base recipe is delicious as-is, but it’s even better with toppings! I’ve tested many different topping combinations, but here are four stand-out favorites:
Roasted Grapes, Thyme, and Bacon
This topping is perfect for when you can’t decide between savory or sweet. Toss your grapes in a light coating of olive oil and roast in a 400°F oven for 10-15 minutes or until they become wrinkled and soft. You can cook the bacon however you’d like, but I recommend cooking it in the oven, as it’s already on and hot! Chop the cooked bacon into bite-sized pieces, layer your roasted grapes on top of the ricotta, and sprinkle with fresh thyme leaves.
Tomatoes, Basil, and Balsamic Reduction
Tomatoes, basil, and balsamic are ALWAYS a winning combination. Any kind of tomatoes work for this topping! Add a drizzle of balsamic reduction on top and fresh basil leaves, and you’re basically eating bruschetta for breakfast! YUM.
Strawberry, Mint, and Honey
This whipped ricotta toast topping makes me dream of summer mornings. Bonus points if you grow your own mint and strawberries (season-dependent, of course!). Simply slice fresh strawberries, layer them on top of the toast, and sprinkle with torn mint leaves and a drizzle of honey. The flavors are so light and refreshing, and it really couldn’t be easier to make. You could also use other types of berries, like raspberries or blueberries.
Mushrooms, Garlic, Wilted Spinach, and Red Pepper Flakes
For this one-pan topping, sauté sliced mushrooms (any type) in olive oil with a sprinkle of salt for about 5 minutes. Add minced garlic and cook for another minute or so, then mix in fresh spinach until wilted. Season to taste before adding to your whipped ricotta with a pinch of red pepper flakes. The juicy mushrooms are irresistible, and the wilted spinach is a great way to sneak in some green veggies for breakfast, too.
More Topping Ideas!
I honestly can’t think of a single savory or sweet ingredient that wouldn’t work well with this creamy, tangy lemon ricotta toast base recipe. Here are a few more ideas to get your creative juices flowing:
- Any fruit (fresh or frozen and thawed!)
- Smashed avocado
- Caramelized onions
- Fruit jam (fig, apricot, raspberry would all be amazing)
- Balsamic roasted mushrooms
- Sliced prosciutto or other cured meats
- Chopped nuts
- Pesto
- Tomato relish
- Anything pickled (pickles, pickled jalapenos, pickled red onions, etc.)
- Sun-dried tomatoes
- Poached eggs
Ricotta Toast Recipe
Equipment
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Hand Mixer
Ingredients
- 15 oz tub of whole milk ricotta (just shy of 2 cups) $2.67
- 2 tsp lemon zest* $0.50
- 1 Tbsp olive oil $0.19
- ¼ tsp salt $0.01
- 1 lb loaf of sourdough** $3.99
Instructions
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Combine ricotta cheese, lemon zest, olive oil and salt in a medium mixing bowl.
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Using a hand mixer, whip the ingredients together until they are smooth and creamy.
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Slice sourdough into thick slices and toast.
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Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
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Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
See how we calculate recipe costs here.
Notes
**The bake-at-home sourdough loaves from Kroger are a nice option, but they don’t yield as many slices as a pre-sliced loaf, so use whatever you like best!
Nutrition
how to make Ricotta Toast – step by step photos
Combine 15 oz ricotta cheese, 2 tsp lemon zest, 1 Tbsp olive oil, and ¼ tsp salt in a medium mixing bowl.
Using a hand mixer, whip the ingredients together until they are smooth and creamy.
Slice a 1 lb loaf of sourdough into thick slices and toast.
Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
More Easy Toast Recipes
The post Ricotta Toast 4 Ways appeared first on Budget Bytes.
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