24 Delicious Vegan Quinoa Recipes for Every Meal

Quinoa has quickly become a favorite in vegan kitchens around the world, and for good reason.

This ancient grain is not only packed with protein, fiber, and essential nutrients, but it also has a light, nutty flavor that pairs beautifully with vegetables, fruits, legumes, and spices.

Whether you’re looking for a hearty dinner, a refreshing salad, or a sweet treat, quinoa is incredibly versatile and can be adapted to nearly any meal.

In this article, we’ve compiled 24 vegan quinoa recipes that are nutritious, flavorful, and easy to prepare.

From breakfast porridges to savory stir-fries, protein-rich patties, and even indulgent chocolate puddings, these recipes prove that eating plant-based can be both satisfying and delicious.

24 Delicious Vegan Quinoa Recipes for Every Meal

Whether you are new to vegan cooking or a seasoned plant-based eater, these 24 vegan quinoa recipes are designed to inspire and delight.

Quinoa is a nutrient powerhouse that can be transformed into countless meals—from hearty stews and grain bowls to sweet treats and snacks.

By incorporating quinoa into your diet, you’re not only adding protein and fiber but also creating meals that are flavorful, satisfying, and entirely plant-based.

So grab your quinoa, get creative in the kitchen, and enjoy the endless possibilities of this incredible grain!

Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad is a vibrant, nutrient-packed dish full of fresh vegetables, tangy olives, and a zesty lemon-herb dressing.

It’s a perfect light lunch or side dish, offering protein from quinoa and plenty of fiber from fresh veggies.

The combination of flavors makes it feel indulgent while remaining completely plant-based.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ¼ cup Kalamata olives, sliced
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: 2 tbsp toasted pine nuts

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15–20 minutes until all liquid is absorbed. Remove from heat and let it cool slightly.
2. While the quinoa is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, chop the red onion, and slice the olives.
3. In a large mixing bowl, combine the cooked quinoa, chopped vegetables, parsley, and mint.
4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
5. Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated.
6. Sprinkle with toasted pine nuts if desired and serve chilled or at room temperature.

This Mediterranean Quinoa Salad is light, refreshing, and packed with plant-based protein and vitamins.

It’s ideal for meal prep, picnic lunches, or as a colorful side to any dinner.

Quinoa and Black Bean Stuffed Peppers

These Quinoa and Black Bean Stuffed Peppers are hearty, flavorful, and completely vegan.

The combination of protein-rich quinoa, black beans, corn, and spices makes this a satisfying meal that even meat-lovers will enjoy.

The dish is colorful, nutritious, and perfect for a family dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
3. In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic, cumin, smoked paprika, and chili powder, and sauté for another 1–2 minutes.
4. In a large bowl, combine cooked quinoa, black beans, corn, and the sautéed onion and spices. Season with salt and pepper to taste.
5. Stuff each bell pepper with the quinoa mixture, pressing down lightly to fill them completely. Place the stuffed peppers in a baking dish.
6. Cover the dish with foil and bake for 25–30 minutes. Remove the foil and bake for an additional 10 minutes to slightly brown the tops.
7. Garnish with fresh cilantro and a squeeze of lime before serving.

Quinoa and Black Bean Stuffed Peppers are a wholesome, protein-rich dinner that satisfies both the palate and the body.

They are visually appealing, flavorful, and perfect for meal prep or a weeknight dinner.

Creamy Coconut Quinoa Porridge

This Creamy Coconut Quinoa Porridge is a comforting, warming breakfast that’s naturally sweet, creamy, and vegan.

It’s a great alternative to oatmeal, offering protein from quinoa and a subtle tropical flavor from coconut milk.

Topped with fresh fruit and nuts, it makes for a nourishing start to the day.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups unsweetened coconut milk
• 1 cup water
• 2 tbsp maple syrup or agave nectar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt
• Toppings: sliced banana, berries, chopped nuts, shredded coconut

Instructions:

1. In a medium saucepan, combine quinoa, coconut milk, water, cinnamon, and salt. Bring to a gentle boil over medium heat.
2. Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until the quinoa is soft and creamy.
3. Stir in maple syrup and vanilla extract. Adjust sweetness to taste.
4. Serve warm, topped with sliced bananas, fresh berries, nuts, and a sprinkle of shredded coconut.

Creamy Coconut Quinoa Porridge is a satisfying and energizing breakfast.

It’s easy to make, naturally vegan, and customizable with your favorite fruits and nuts for a nourishing morning treat.

Spicy Thai Quinoa Stir-Fry

This Spicy Thai Quinoa Stir-Fry is a vibrant, flavor-packed dish that combines protein-rich quinoa with crisp vegetables and a zesty, slightly spicy sauce.

It’s a quick and satisfying vegan meal perfect for lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp maple syrup
• ½ tsp chili flakes (adjust to taste)
• 1 tbsp sesame oil
• Optional: fresh cilantro and chopped peanuts for garnish

Instructions:

1. Cook the quinoa in water or vegetable broth according to package instructions. Fluff and set aside.
2. In a large skillet or wok, heat sesame oil over medium-high heat. Add garlic and ginger, sautéing until fragrant (about 1 minute).
3. Add the bell peppers, snap peas, and carrot. Stir-fry for 5–7 minutes until vegetables are crisp-tender.
4. In a small bowl, mix soy sauce, lime juice, maple syrup, and chili flakes. Pour over the vegetables and toss to coat.
5. Add the cooked quinoa to the skillet, stirring until everything is well combined and heated through.
6. Serve garnished with fresh cilantro and chopped peanuts if desired.

This Spicy Thai Quinoa Stir-Fry is a colorful, nutritious, and quick vegan meal.

The balance of spice, tang, and crunch makes it a favorite for a satisfying dinner or meal prep.

Quinoa Lentil Veggie Burgers

Quinoa Lentil Veggie Burgers are hearty, protein-packed, and completely plant-based.

Perfect for a meatless burger option, they are full of flavor, texture, and nutrition.

Serve them on buns or lettuce wraps for a wholesome meal.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked green or brown lentils
• ½ cup rolled oats
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil for cooking
• Optional: burger buns, lettuce, tomato, avocado, and vegan mayo for serving

Instructions:

1. Preheat oven to 375°F (190°C). Prepare the flax egg by mixing ground flaxseed with water and letting it sit for 5 minutes.
2. In a large bowl, mash the cooked lentils slightly, then add quinoa, oats, onion, garlic, carrot, spices, salt, and the flax egg. Mix until a sticky dough forms.
3. Shape the mixture into 6–8 patties.
4. Heat olive oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden brown.
5. Transfer patties to a baking sheet and bake for 10 minutes to firm up the texture.
6. Serve on buns or lettuce wraps with desired toppings.

Quinoa Lentil Veggie Burgers are hearty, satisfying, and bursting with flavor.

They make a perfect protein-packed vegan meal for lunch or dinner and can be stored for meal prep.

Quinoa Berry Breakfast Parfait

This Quinoa Berry Breakfast Parfait is a delicious, nutritious, and easy-to-make vegan breakfast.

Layers of cooked quinoa, plant-based yogurt, fresh berries, and crunchy granola create a satisfying combination of textures and flavors.

Ingredients:

• 1 cup cooked quinoa
• 1 cup unsweetened plant-based yogurt (almond, soy, or coconut)
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• ¼ cup granola (vegan)
• 1–2 tsp maple syrup or agave (optional)
• 1 tsp chia seeds or flax seeds for garnish

Instructions:

1. Prepare quinoa according to package instructions and allow it to cool slightly.
2. In serving glasses or bowls, layer 2 tbsp of yogurt at the bottom.
3. Add 2 tbsp of cooked quinoa over the yogurt, followed by a layer of fresh berries.
4. Repeat layers until the glass is full, finishing with yogurt and berries on top.
5. Sprinkle with granola and chia or flax seeds. Drizzle maple syrup if desired.
6. Serve immediately or refrigerate for up to 24 hours for a grab-and-go breakfast.

Quinoa Berry Breakfast Parfait is a refreshing, nutrient-packed way to start the day.

It’s vegan, high in protein, and easily customizable with seasonal fruits and your favorite plant-based yogurt.

Quinoa and Chickpea Buddha Bowl

This Quinoa and Chickpea Buddha Bowl is a wholesome, nutrient-dense meal that’s perfect for lunch or dinner.

It combines protein-rich quinoa, roasted chickpeas, fresh vegetables, and a creamy tahini dressing for a satisfying and flavorful vegan bowl.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 cup shredded carrots
• 1 cup chopped kale
• ½ cup red cabbage, thinly sliced
• ½ avocado, sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1–2 tbsp water (to thin dressing)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 20–25 minutes until crispy.
2. Cook quinoa in water or vegetable broth according to package instructions. Fluff and let cool slightly.
3. Prepare vegetables: shred carrots, chop kale, slice red cabbage, and avocado.
4. In a small bowl, whisk tahini, lemon juice, and water to make a creamy dressing. Adjust consistency with more water if needed.
5. Assemble the Buddha bowl: place quinoa as the base, top with roasted chickpeas, kale, carrots, cabbage, and avocado. Drizzle with tahini dressing.
6. Serve immediately and enjoy.

This Buddha Bowl is colorful, protein-packed, and full of textures.

It’s perfect for a balanced vegan meal that’s both satisfying and delicious.

Lemon Herb Quinoa with Roasted Vegetables

Lemon Herb Quinoa with Roasted Vegetables is a light, flavorful, and refreshing vegan dish.

It’s a perfect side or main course that combines fluffy quinoa with seasonal roasted vegetables and bright, zesty lemon flavors.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and cherry tomatoes with olive oil, oregano, thyme, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. Cook quinoa in vegetable broth according to package instructions. Fluff and transfer to a serving bowl.
3. Add roasted vegetables to the quinoa. Toss with lemon juice, lemon zest, and chopped parsley.
4. Adjust seasoning if necessary and serve warm.

This dish is light, refreshing, and perfect for lunch or dinner.

The lemon and herbs add brightness, while the roasted vegetables provide sweetness and depth of flavor.

Quinoa and Spinach Soup

This Quinoa and Spinach Soup is a comforting, nutrient-rich vegan soup.

Packed with protein, iron, and vitamins, it’s perfect for chilly evenings or as a light, healthy lunch.

Ingredients:

• ½ cup quinoa, rinsed
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 2 cups fresh spinach
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• Optional: squeeze of lemon for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5–7 minutes.
2. Add quinoa, vegetable broth, thyme, and basil. Bring to a boil, then reduce heat and simmer for 15–20 minutes until quinoa is cooked.
3. Stir in fresh spinach and cook until wilted, about 2–3 minutes.
4. Season with salt, pepper, and optional lemon juice. Serve hot.

This soup is warm, hearty, and nutrient-dense.

It’s a comforting vegan option that’s easy to make and full of flavor.

Quinoa Tabbouleh

Quinoa Tabbouleh is a vegan twist on the classic Middle Eastern salad.

It’s light, refreshing, and full of herbs, vegetables, and a tangy lemon dressing. Perfect as a side or a light meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup parsley, finely chopped
• ½ cup mint, finely chopped
• 2 tomatoes, diced
• 1 cucumber, diced
• 3 green onions, chopped
• 3 tbsp olive oil
• 3 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook quinoa in water according to package instructions. Fluff and let cool completely.
2. In a large bowl, combine cooled quinoa, parsley, mint, tomatoes, cucumber, and green onions.
3. In a small bowl, whisk olive oil, lemon juice, salt, and pepper. Pour over quinoa mixture and toss to combine.
4. Chill for 30 minutes before serving for best flavor.

Quinoa Tabbouleh is light, refreshing, and packed with fresh herbs and vegetables.

It’s perfect for picnics, lunches, or a healthy side dish.

Quinoa and Sweet Potato Casserole

Quinoa and Sweet Potato Casserole is a hearty, comforting vegan dish.

The combination of roasted sweet potatoes, quinoa, and aromatic spices makes it a flavorful and satisfying meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cinnamon
• 1 cup broccoli florets
• 1 cup coconut milk
• Salt and pepper to taste
• Optional: chopped fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, cinnamon, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions. Fluff and transfer to a casserole dish.
3. Add roasted sweet potatoes, broccoli, and coconut milk to the quinoa. Mix well.
4. Bake uncovered for 15–20 minutes until heated through and slightly golden on top.
5. Garnish with fresh parsley before serving.

This casserole is hearty, comforting, and perfect for a family dinner.

The sweet potatoes add natural sweetness while quinoa provides protein and texture.

Quinoa Energy Bites

Quinoa Energy Bites are a no-bake, protein-packed vegan snack.

They are perfect for a quick breakfast, post-workout snack, or healthy treat during the day.

Ingredients:

• 1 cup cooked quinoa, cooled
• ½ cup almond butter
• ¼ cup maple syrup or agave
• ½ cup rolled oats
• ¼ cup chopped nuts (almonds, walnuts, or cashews)
• ¼ cup dried cranberries or raisins
• 1 tsp vanilla extract
• Optional: 2 tbsp cocoa powder for chocolate flavor

Instructions:

1. In a large bowl, combine all ingredients. Mix thoroughly until a sticky dough forms.
2. Roll the mixture into 1-inch balls and place them on a parchment-lined tray.
3. Refrigerate for at least 30 minutes to firm up.
4. Store in an airtight container in the fridge for up to a week.

Quinoa Energy Bites are easy to make, delicious, and packed with protein and fiber.

They’re a perfect grab-and-go snack for busy days or a healthy energy boost.

Quinoa and Avocado Sushi Rolls

Quinoa and Avocado Sushi Rolls are a healthy, vegan twist on traditional sushi.

Protein-packed quinoa replaces rice, and creamy avocado paired with fresh vegetables makes this a satisfying, light meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 4 sheets nori (seaweed)
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 2 tbsp rice vinegar
• 1 tsp sesame seeds
• Soy sauce or tamari for serving

Instructions:

1. Cook quinoa in water according to package instructions. Stir in rice vinegar and let it cool slightly.
2. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of quinoa evenly over the nori, leaving a 1-inch border at the top.
3. Arrange avocado, cucumber, and carrot in a line along the bottom edge of the nori.
4. Roll the sushi tightly using the bamboo mat. Slice into 6–8 pieces with a sharp knife.
5. Sprinkle with sesame seeds and serve with soy sauce or tamari.

These Quinoa and Avocado Sushi Rolls are light, refreshing, and packed with protein.

They make a fun, healthy meal or appetizer for any occasion.

Quinoa and Vegetable Stir-Fry with Peanut Sauce

Quinoa and Vegetable Stir-Fry with Peanut Sauce is a quick and easy vegan meal.

Nutty quinoa, crisp vegetables, and a creamy peanut sauce make a satisfying and flavorful dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 green onions, chopped
• 2 tbsp soy sauce or tamari
• 2 tbsp peanut butter
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 clove garlic, minced
• ½ tsp grated ginger
• Optional: chopped peanuts for garnish

Instructions:

1. Cook quinoa in water or vegetable broth according to package instructions. Fluff and set aside.
2. In a large skillet or wok, sauté broccoli, bell pepper, and carrot over medium heat until crisp-tender.
3. In a small bowl, whisk together soy sauce, peanut butter, lime juice, maple syrup, garlic, and ginger.
4. Add cooked quinoa to the skillet, pour peanut sauce over, and toss to combine.
5. Garnish with chopped peanuts and green onions before serving.

This stir-fry is quick, nutritious, and full of flavor.

The creamy peanut sauce pairs perfectly with quinoa and vegetables, making it a perfect vegan dinner option.

Quinoa and Roasted Cauliflower Salad

Quinoa and Roasted Cauliflower Salad is a hearty, flavorful, and healthy vegan salad.

Roasted cauliflower adds a rich, nutty flavor while quinoa provides protein and texture.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• ¼ cup chopped fresh parsley
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1–2 tbsp water to thin dressing

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 20–25 minutes until golden brown.
2. Cook quinoa in vegetable broth according to package instructions. Fluff and let cool slightly.
3. In a small bowl, whisk tahini, lemon juice, and water to create a smooth dressing.
4. Combine quinoa, roasted cauliflower, and parsley in a large bowl. Drizzle with tahini dressing and toss to coat.
5. Serve warm or chilled.

This salad is hearty, satisfying, and full of flavor.

It’s perfect as a main dish for lunch or as a side for dinner.

Quinoa and Mushroom Risotto

Quinoa and Mushroom Risotto is a creamy, comforting vegan dish that’s perfect for dinner.

Quinoa replaces rice, creating a gluten-free, protein-packed version of classic risotto.

Ingredients:

• 1 cup quinoa, rinsed
• 2 ½ cups vegetable broth
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ¼ cup nutritional yeast
• 1 tsp thyme
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until translucent. Add mushrooms and cook until softened.
2. Add quinoa and cook for 1–2 minutes, stirring frequently.
3. Gradually add vegetable broth, ½ cup at a time, allowing quinoa to absorb the liquid before adding more. Stir frequently.
4. Once quinoa is tender and creamy (about 20 minutes), stir in nutritional yeast and thyme. Season with salt and pepper.
5. Serve warm, garnished with chopped parsley.

This Quinoa and Mushroom Risotto is creamy, rich, and comforting.

It’s a perfect vegan dinner that’s both satisfying and nutritious.

Quinoa and Black Bean Tacos

Quinoa and Black Bean Tacos are a quick, easy, and protein-packed vegan meal.

They’re flavorful, colorful, and perfect for taco night.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• ½ cup salsa
• Fresh cilantro for garnish

Instructions:

1. Cook quinoa in water or vegetable broth according to package instructions. Fluff and set aside.
2. In a skillet, combine black beans, cooked quinoa, cumin, chili powder, smoked paprika, salt, and pepper. Cook over medium heat until heated through.
3. Warm corn tortillas in a dry skillet or microwave.
4. Fill each tortilla with the quinoa and black bean mixture, then top with avocado slices, salsa, and cilantro.
5. Serve immediately.

These Quinoa and Black Bean Tacos are a quick, flavorful, and satisfying vegan meal.

They’re perfect for taco nights or a weeknight dinner.

Chocolate Quinoa Pudding

Chocolate Quinoa Pudding is a rich, creamy, and protein-packed vegan dessert.

It’s naturally sweetened and makes a healthy treat for any time of day.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups almond milk (or other plant milk)
• ¼ cup cocoa powder
• ¼ cup maple syrup or agave
• 1 tsp vanilla extract
• Pinch of salt
• Optional toppings: fresh berries, shredded coconut, or chopped nuts

Instructions:

1. Cook quinoa in almond milk over medium heat for 15–20 minutes until tender and creamy.
2. Stir in cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Cook for another 2–3 minutes, stirring constantly.
3. Remove from heat and let it cool slightly. It will thicken further as it cools.
4. Serve warm or chilled, topped with berries, coconut, or nuts if desired.

Chocolate Quinoa Pudding is a decadent yet healthy vegan dessert.

It’s creamy, chocolatey, and packed with protein, making it a guilt-free indulgence.

Quinoa and Roasted Vegetable Grain Bowl

Quinoa and Roasted Vegetable Grain Bowl is a wholesome, colorful, and nutrient-packed vegan dish.

Roasted seasonal vegetables combined with fluffy quinoa create a hearty meal that’s perfect for lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 sweet potato, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp pumpkin seeds
• 2 tbsp tahini
• 1 tbsp lemon juice
• Water as needed to thin dressing

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and sweet potato with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions. Fluff and set aside.
3. In a small bowl, whisk tahini, lemon juice, and water to create a smooth dressing.
4. Assemble the grain bowl: place quinoa as the base, top with roasted vegetables, sprinkle with pumpkin seeds, and drizzle with tahini dressing.
5. Serve warm or at room temperature.

This grain bowl is satisfying, nutrient-dense, and packed with flavor.

It’s ideal for meal prep or a quick, healthy dinner.

Quinoa and Lentil Stew

Quinoa and Lentil Stew is a hearty, protein-rich vegan dish perfect for cold evenings.

The combination of quinoa, lentils, and vegetables makes it comforting, filling, and flavorful.

Ingredients:

• 1 cup quinoa, rinsed
• ½ cup green or brown lentils, rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp cumin
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent. Add carrots and celery, cooking for 5 minutes.
2. Add lentils, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in quinoa and continue to simmer for another 15–20 minutes until quinoa and lentils are tender.
4. Serve hot, garnished with fresh parsley.

This stew is hearty, warming, and nutrient-dense.

It’s perfect for a cozy vegan dinner and keeps well for leftovers.

Quinoa and Roasted Beet Salad

Quinoa and Roasted Beet Salad is a vibrant, colorful, and nutrient-packed vegan dish.

Sweet roasted beets combined with quinoa, greens, and a tangy vinaigrette create a refreshing and satisfying meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 3 medium beets, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups mixed greens
• ¼ cup walnuts, toasted
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in water or vegetable broth according to package instructions. Fluff and let cool slightly.
3. In a small bowl, whisk balsamic vinegar, olive oil, and Dijon mustard to make the dressing.
4. In a large bowl, combine quinoa, roasted beets, mixed greens, and walnuts. Drizzle with dressing and toss gently.
5. Serve chilled or at room temperature.

This salad is sweet, tangy, and refreshing. It’s a perfect light lunch or side dish that’s full of plant-based protein and nutrients.

Quinoa and Tofu Stir-Fry

Quinoa and Tofu Stir-Fry is a quick, protein-packed vegan meal.

Crispy tofu combined with colorful vegetables and fluffy quinoa makes it flavorful, nutritious, and satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 block firm tofu, cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp grated ginger
• Optional: sesame seeds and green onions for garnish

Instructions:

1. Cook quinoa in water or vegetable broth according to package instructions. Fluff and set aside.
2. In a skillet, heat sesame oil over medium heat. Sauté tofu cubes until golden on all sides. Remove and set aside.
3. In the same skillet, add garlic, ginger, and vegetables. Stir-fry until crisp-tender.
4. Return tofu to the skillet, add cooked quinoa, and pour soy sauce over the mixture. Toss to combine and heat through.
5. Garnish with sesame seeds and green onions before serving.

This stir-fry is quick, easy, and packed with protein. It’s a perfect vegan dinner for busy weeknights.

Quinoa and Mango Salad

Quinoa and Mango Salad is a light, refreshing, and tropical vegan dish.

Sweet mango, crisp vegetables, and fluffy quinoa make this a perfect lunch or side salad.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or coconut water
• 1 ripe mango, diced
• 1 red bell pepper, diced
• ½ cucumber, diced
• 2 green onions, chopped
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions:

1. Cook quinoa in water or coconut water according to package instructions. Fluff and let cool slightly.
2. In a large bowl, combine cooked quinoa, mango, bell pepper, cucumber, and green onions.
3. In a small bowl, whisk lime juice, olive oil, salt, and pepper. Pour over the salad and toss gently.
4. Garnish with fresh cilantro before serving.

This salad is sweet, tangy, and refreshing. It’s perfect for a light vegan lunch or as a side for summer meals.

Quinoa and Spinach Patties

Quinoa and Spinach Patties are a protein-rich vegan alternative to traditional patties.

They’re crispy on the outside, soft on the inside, and perfect for a snack, appetizer, or meal.

Ingredients:

• 1 cup cooked quinoa
• 1 cup fresh spinach, chopped
• ½ cup rolled oats
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Instructions:

1. Prepare the flax egg by mixing ground flaxseed with water and letting it sit for 5 minutes.
2. In a large bowl, combine quinoa, spinach, oats, onion, garlic, smoked paprika, salt, pepper, and flax egg. Mix well.
3. Shape the mixture into small patties.
4. Heat olive oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden brown.
5. Serve warm with your favorite dipping sauce or in a sandwich.

These quinoa and spinach patties are versatile, protein-packed, and flavorful. They’re perfect for a vegan snack, lunch, or dinner.