There’s nothing we love more than food that’s both nutritious and delicious. So, it’s no wonder that quinoa (pronounced keen-wah) is a staple in our pantry.

As a good source of fiber, this super grain is gluten-free, and packed with nutrients. While most plant-based foods don't contain all the essential amino acids, quinoa is a complete protein. This makes quinoa the perfect choice for vegan and vegetarian diets.

Here are two of our favorite, super-simple quinoa recipes that you can literally toss together as a flavorful side or main event:

Recipe by Elizabeth Rider
https://www.elizabethrider.com/curry-quinoa-salad-recipe/

Ingredients
¾ cup quinoa
½ tsp sea salt
½ tsp mild yellow curry powder
1 cup + ¼ cup purified water

Dressing
¼ cup plain unsweetened Greek yogurt
¼ cup extra virgin olive oil
1 tsp apple cider vinegar
¾ tsp mild yellow curry powder
¼ tsp turmeric
½ tsp sea salt
¼ tsp freshly ground black pepper

Veggies + Nuts
½ cup diced carrots (about 2 small or 1 large)
¼ cup thinly sliced scallions, white and green parts
⅓ cup dried currants (or substitute raisins)
⅓ cup slivered almonds (roasted cashews are a good substitute, too.)
2 tbsps chopped cilantro

Directions
1. Rinse the quinoa, drain, then add rinsed quinoa, salt, curry powder, and water to a medium saucepan. Bring it to a boil, then cover and reduce to a simmer. Set a timer for 12 minutes. Check in at 11 minutes; it will be done once all of the water is absorbed. Be careful not to let it go too long, or it’ll burn and stick to the pan.

2. Once all of the water is absorbed, turn the heat off and fluff it with a fork. ¾ cup dried quinoa will yield 1.5 cups cooked. While the quinoa cooks, whisk all of the dressing ingredients in the bottom of a large mixing bowl big enough to hold the entire salad, then prepare the veggies.

3. Once the quinoa is cooked and still hot, add it to the dressing, then add the veggies, and fold it all together.

4. Let it cool in the refrigerator for at least 30 minutes before serving. keep in an airtight glass container in the refrigerator up to 4 days.

by Two Peas & Their Pod
https://www.twopeasandtheirpod.com/easy-quinoa-salad/

Ingredients
2 cups cold cooked quinoa
2 cups fresh spinach leaves, chopped
1 cup cucumber, chopped
1 cup grape or cherry tomatoes, halved
1 large avocado pitted, peeled, and chopped
2 green onions, sliced
Kosher salt and black pepper to taste

Dressing
¼ cup olive oil
1 clove minced garlic
2 tbsps lemon juice (1 large lemon)
1 tbsp golden balsamic vinegar or champagne vinegar
1 tsp pure maple syrup or honey
Kosher salt and black pepper to taste

Directions
1. Make the dressing first: in a small bowl or jar, whisk together the olive oil, garlic, lemon juice, vinegar, maple syrup or honey, salt and pepper. Set aside.

2. In a large bowl, combine quinoa, spinach, cucumber, tomatoes, avocado, and green onions.

3. Drizzle salad with dressing, and gently stir until salad is coated. Season with salt and pepper to taste, and serve.