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Quinoa Recipe Recycled recipe: make once, eat twice!

Quinoa is packed with protein, magnesium and vitamins and makes for a great filling breakfast, light lunch or hearty dinner.

Quinoa is officially my favorite grain.
(I’m convinced I am part-Incan – quinoa was also a favorite food for the Incas.)
Only it’s not actually a grain, it’s a seed! Confused yet? Don’t be.

Quinoa is one of the easiest foods to cook.
If you can boil water, you have officially passed the cooking quinoa culinary challenge, congratulations!
This gluten-free wonderfood is also one of the most versatile and the most nutritious foods out there.

Quinoa is packed with protein, magnesium and vitamins and makes for a great filling breakfast, light lunch or hearty dinner depending on how you prepare it.
Quinoa is a great food to make ahead and store in the fridge and add to salads to take to work or on the go or warm over the stove for a hearty breakfast.

  1. Soak your quinoa
    This is optional, but soaking not only removes saponins to make it more easily digested, but it also reduces cooking time (win-win!)
    Add to a bowl with lemon juice and cover overnight or for several hours.
  2. Cook your quinoa
    The package will likely tell you to add 2 parts water to 1 part quinoa.
    Don’t listen to it!
    If you’ve soaked your quinoa, you can add 1-1 ratio of water:quinoa and if unsoaked, 1-1.5.
  3. Once the quinoa is cooked (around 10 minutes if soaked, 15 if unsoaked, then around 5 minutes after heat is turned off),
    Fluff with a fork and add ½ of the quinoa to a a glass storage container and let cool.
  4. Add ingredients:
    Coconut oil, onions, garlic and ginger to a pan and sautée until the onions are translucent.
    Chopped sweet potato, sautée for around 1 minute then cover with water or vegetable broth and simmer until sweet potato softens.
    Grated carrots, cauliflower and broccoli florets, fennel, kale, peas or any veggies you like and sautée, adding liquid (water or vegetable broth) as needed.
    Turmeric and black pepper and cook until veggies are soft.
    Add quinoa to the veggie mixture and mix well to combine.
    Add chickpeas and mix again.
    Just before serving, add a spoonful of miso paste, mix together then add to a bowl.
    Top with fresh herbs like cilantro, basil or parsley and enjoy this healing comfort food bowl.
    Oh and don’t forget to cover and put the leftover quinoa in the glass storage container in the fridge for the next day.

    Good morning!
    Before you leave for work, here are two ways to enjoy your quinoa
  • Add quinoa to a small casserole dish with some almond milk, coconut butter, raisins, chopped apple, cinnamon and ginger and warm gently over the stove. Add to a bowl and top with sliced bananas and (toasted or soaked) almonds. Enjoy!
  • Top the quinoa while it’s still in the storage container with cinnamon, ginger, raisins, almonds, sliced banana or chopped apple and 1 tablespoon of almond butter. When you get to the office or your destination, mix together and enjoy! This will keep for hours at room temperature.
Rebecca Leffler

Rebecca Leffler is a Paris-based writer and journalist who, after a career as the French correspondent for The Hollywood Reporter and as a film critic on Canal+, traded red carpets for green smoothies. She’s written five books about healthy lifestyle from Paris to NYC and beyond, including Très Green, Très Clean, Très Chic: Eat (and Live!) the New French way with plant-based, gluten-free recipes for every season, and most recently Le Nouveau Manuel de la Cuisine Végétale. Rebecca has pioneered the “vegolution” in Paris, where she continues to organize events focusing on healthy eating, yoga and la vie en rose… And green! You can keep up with Rebecca on Instagram!

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