(Cooking) The many faces of quinoa

I honestly have made this recipe for so long I can’t remember where I found it – and it changes every time I make it. Quinoa is one of those grains you can cook SO many different ways. Quinoa can be coloured and cooked in so many different liquids: chicken stock, beef stock, orange juice, pomegranate juice, beet juice (for spectacular colouring results) and the list goes on. To read more about quinoa – check this page out.

A favorite way to make it is to cook it in 1 cup of orange juice and 1 cup of pomegranate juice. (it turns it this really cool shade of pink!) – and then tossing the quinoa with fruit and yogurt for a breakfast side or main course. I’m not a heavy eater first thing so many times before heading out on a bike ride I’ll make “breakfast quinoa” to make sure I get my protein to fuel my riding adventures.

One of my favorite year around side dishes is a balsamic quinoa salad. I cook the quinoa in chicken stock – then toss it with marinated tomatoes and english cucumber in a balsamic vinaigrette. Talking about it is making me hungry – so I guess I’ll share that recipe as well, making this post a two-fer!


1 cup prepared quinoa, cooked in equal parts orange juice and pomegranate juice
1/4 cup diced strawberries
1/4 cup raspberries
1/4 cup banana, sliced
1/4 blueberries
1/4 granola of your choice
a leaf or two of finely diced fresh mint leaves
1/3 greek yogurt

Dice up your fruit and toss in granola and yogurt, then add the cooled, prepared quinoa. Super easy – and can be made the night before for easy eating!


1 cup prepared quinoa, cooked in chicken stock
1 english cucumber, diced fine
1 pound plum tomatoes, quartered
1/4 cup balsamic of your choice
2 tablespoons dried lavendar
1/4 cup slivered almonds
1/4 cup crumbled feta
a splash of olive oil
salt and pepper

Dice your cucumber and tomatoes and put in a bowl with balsamic, lavender, almonds and olive oil. Toss to coat and refrigerate. Prepare your quinoa – set aside to cool. Just before serving mix the one cup of cold quinoa into the vegetables and balsamic, sprinkle with Feta cheese and serve.