Quinoa Oatmeal Recipe

Quinoa oatmeal is one of my favorite dishes to eat for breakfast. it’s simple and nutritious and when made in large quantities can serve as a prepped breakfast item for the week.

quinoa oatmeal

Waking up in the morning just got a LOT more exciting!

Here’s my recipe:


1/2 cup quinoa

1/2 cup steel cut oats (5 minute oats are good too!)

11/2 almond milk (I like vanilla flavor). You can simmer your quinoa in water too if you want, but it won’t be as flavorful. I

1 tbsp agave nectar

OPTIONAL 1 cup of fruit (I like to add chopped strawberries, blueberries, and/or raspberries)


1. Thoroughly wash your quinoa in a fine mesh strainer. Unless your quinoa package states that the contents has been washed, it should be cleaned! Your oatmeal should already be packaged clean.

2. Simmer your cup of oats and quinoa in the almond milk for approximately 20 minutes. If you decide to increase your quinoa amount, be sure to adjust your ratios of quinoa to liquid, and you’ll need to factor in more cooking time)

3. Your oatmeal is fully cooked when you notice the curled, bloated centers of each kernel of quinoa. Allow to slightly cool before topping with agave nectar and fresh fruit. Enjoy!

Black Bean Soup

I had a hankering for some black bean soup last week, and Mother Nature ushered in a timely cold front for me to contend with, so I searched the Internet for some recipes. This one looked most appetizing to me, but I made some tweaks to suit my taste as well as create enough portions that I could spread out over the week. My recipe is as follows:


4 cans (15 ounces each) black beans, rinsed and drained, divided

3 celery ribs with leaves, chopped

1 large onion, chopped

1 medium sweet red pepper, chopped

1 jalapeno pepper, seeded and chopped

1 green pepper, chopped

1 lime

2 tablespoons olive oil

4 garlic cloves, minced

3 cans (14-1/2 ounces each) chicken broth or vegetable broth

2 large tomatoes

3 teaspoons ground cumin

1/4 teaspoon cayenne pepper

1-1/2 teaspoons ground coriander

1 teaspoon Louisiana-style hot sauce

1/4 teaspoon black pepper

1 bay leaf

1 bundle cilantro, chopped

Salt to taste

Sour cream and chopped green onions for garnish


In a small bowl, mash one can black beans; set aside. In a large saucepan, sauté the celery, onion, red pepper and jalapeno in oil until tender.


All good meals start with great foundational flavors. Sweating vegetables and herbs to get that is one of my favorite methods.

Add garlic; cook 1 minute longer.

Stir in the broth, tomatoes, green pepper, cumin, cayenne pepper, coriander, hot sauce, pepper, bay leaf, remaining beans and reserved mashed beans. Bring to a boil. Salt to taste. Reduce heat; cover and simmer for 15 minutes.


Discard bay leaf. Stir in lime juice. Garnish each serving with sour cream, cilantro, and chopped green onion.


Fiesta in my mouth. Probably the prettiest bowl of soup I’ve ever eaten!

NOTE: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Bonus: I threw some tortilla chips into my bowl after snapping the photo above. DELICIOUS!

Quinoa and Black Beans

I’ve been going hard on the weights lately, which means amping up protein is essential. One food I turn to for high protein is quinoa. I offered a recipe on how to make a toasted citrus quinoa salad a few months ago, but this recipe of quinoa and black beans is my favorite way to prepare the superfood.


Not pictured: cilantro and garlic.


  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 can vegetable broth (14.5oz)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 ears of corn
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • salt and ground black pepper to taste



1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.

2. While waiting for oil to heat and onions and garlic to brown, start boiling the ears of corn. Set ears aside after cooking to cool. After corn cools, cut the kernels from the ears with a large butcher knife.


3. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.


4. Stir corn, beans, and cilantro into the saucepan, and continue to simmer until heated through, about 5 minutes.


5. Serve warm; avocado optional as garnish.


Toasted Quinoa Salad

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I’ve gotten a lot of compliments on the (looks) of my toasted quinoa salad via Instagram. It’s a huge hit at my house, and if you like quinoa, you will likely appreciate this recipe. I first discovered the recipe for this salad on another blog called Alosha’s Kitchen, which you can visit at aloshaskitchen.blogspot.com. I made some tweaks to her recipe, so what you see posted here isn’t an exact replica.


For the salad:
1 1/2 cups quinoa
1 tablespoon extra virgin olive oil
1 cup fresh corn kernels (from 2 ears) [Here’s one difference. The quinoa salad you see pictured on my blog doesn’t include corn.]
1 cup diced (1/2 inch) cherry tomatoes
1/2 cup thin-sliced (1/4 inch) scallions (white and green parts)
1/2 cup feta cheese [Omit to keep the dish vegetarian/vegan] 

For the dressing:
2 teaspoons ground cumin
4 tablespoons extra virgin olive oil
1/2 cup fresh lime juice, plus more to taste
1 tablespoon finely chopped seeded jalapeno pepper, plus more to taste [My quinoa salad doesn’t include jalapeño, either.]
1 garlic clove, grated
1 teaspoon coarse salt

For the garnish:
1 ripe avocado, halved, pitted, peeled and diced (1/2 inch)
1/2 cup finely chopped fresh cilantro


Rinse the quinoa in a fine-mesh strainer under cold water for at least 45 seconds. Shake the strainer to remove as much water as possible.

Heat the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is light golden brown, which takes about 10 minutes. Add 2 cups water to the quinoa, and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent, which takes about 18 to 20 minutes.

Let stand, uncovered, until cool, about 10 minutes.

As the quinoa cools, you can start to make the dressing.  Sprinkle the cumin in a small skillet and toast over medium heat, stirring, for about 3 minutes. *Tip: When roasting seasonings, one key to knowing that it is ready is when you can smell it.
Remove from heat. When the skillet is cool to the touch, add the oil, lime juice, garlic and salt. Transfer to a large bowl, and whisk to blend.

Add the cooled quinoa, cheese, tomatoes and scallions to the dressing, and toss to blend.

Spoon the salad onto a large platter, and garnish with the avocado and cilantro.