Ingredient Spotlight: Quinoa



That picture above is the only quinoa recipe I have on my blog.

I have to admit that I haven’t fallen in love with quinoa the way the rest of the internet seems to.  I need to do a little more experimenting and trying recipes for it, I suppose.  But there’s something a little strange about the way quinoa looks.  The little round pieces remind me of eyes.  And then there are the stray “lash” shaped things.

I know.  That wasn’t the kind of description a good food blogger should write.  But that’s how I feel about quinoa.  I also know that it’s a very healthy grain that’s good for me.  So, I try to get past the texture thing and learn to really like it.  On a scale of hate to love, I’m at tolerate.  Progress.

So, because I’m no quinoa expert, I’ve rounded up some recipes from a few other bloggers.  And at the bottom of this post is a place for you to add your quinoa recipes.



Lynn is the queen of quinoa knowledge and recipes.  She’s got lots of recipes for quinoa, including this one with facts about the grain and 5 recipes (chocolate things too!).

Also check out Lynn’s Quinoa Fried Rice and Quinoa Brownies.

Once a Month Mom has a recipe for Buffalo Chicken Quinoa Bites.  And yes, that is a freezer recipe.

Now it’s your turn.  Link up as many recipes using quinoa as you like.  Just be sure to include a link back to Eat at Home.


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  1. Thanks for hosting Tiffany!

  2. I am in agreement on the quinoa. I tried one dish that sounded like it would have amazing flavor but was weirdly bland. Like the quinoa sucked up all of the flavor and didn’t put it back out. Reluctant to try again.

  3. I’m not a huge fan of quinoa either, but have been trying to eat it more often. I, of course, prefer a sweet version 🙂 Both of the breakfast versions I’ve tried (and linked) were pretty tasty.

  4. Taja Reyul says:

    Any place there is rice in a recipe is an opportunity to substitute quinoa. If you think you should be eating more quinoa, but hesitate to completely substitute it for rice, there are several brown or wild rice and quinoa blends that might interest you.

    My only problem with incorporating quinoa into our weekly menu is that it’s so much more expensive than the brown rice I normally buy (or even the white rice we get from the food bank.)

  5. I’m excited to check out these recipes!! I need to try quinoa.


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