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Recipes: One pot of quinoa, three meals

In my last post I went over the basics of how to cook Canadian Quinoa Pearls. Now let’s move on to some combinations that take advantage of the wonderful seasonal vegetables this time of year.

Last time you cooked up a pot of quinoa and served it in much the same way you would rice. This time, instead of cooking enough for one dinner, save yourself some time and cook enough for three healthy meals.

That’s right: quinoa is food safe in your refrigerator for three days, as long as you quickly cool the quinoa you are saving for the following
nights, and – once cooled – refrigerate immediately in food safe containers.


Follow our recipe for basic quinoa pearls and serve alongside any entrée you please.


Chick Pea Quinoa Curry and Spinach

Heat oven to 350 F.

Peel and dice yams in ½” to ¾“ in. chunks, toss in vegetable oil and ½
tsp. salt. Spread out on a parchment-lined baking sheet and roast the
yams until lightly baked, about 20 minutes.

In the food processor put:

4 garlic cloves,

2 tablespoons of fresh Ginger, peeled and grated,

1 red pepper, seeded and roughly chopped,

6 roma tomatoes.

Pulse to form a chunky puree. Set aside.

In the large heavy saucepan heat:

3 tablespoons of vegetable oil,

1 medium onion diced,

½ tsp. of salt.

Cook until translucent, then add:

1 tsp. of ground coriander,

1 tsp. of your favourite paprika,

1/4 tsp. of turmeric and cracked pepper to your taste.

Add the vegetable puree and simmer gently 10 – 15 minutes.

Add to the large pot:

1 can drained and rinsed Chick peas,

2 cups of already cooked Quinoa, stir gently until well heated,

Gently toss in the baked yams, stir again, and add

1 bunch washed, and chopped Spinach, cover until Spinach begins to
wilt, season to taste.

Stir and Serve in large bowls with your favourite sauces; (I loved
minted plum sauce), and perhaps some toasted pita breads.

*Remember Quinoa is an amazing whole grain because it provides our body with everything it needs
using all nine amino acids. 


Black Bean and Corn Quinoa Salad

Place the last of your cooked quinoa (approximately two cups) into a
large bowl.

Whisk together:

1/3 cup olive oil,

juice of 3 limes,

3 tsp. of apple cider vinegar,

2.5 tsp. of cumin,

½ tsp. salt, and pepper to taste and toss with the quinoa in a large bowl.

Next, add to the quinoa mixture:

1 red and 1 green pepper diced,

1 can of rinsed and drained black beans,

1 cup of corn (frozen kernels thawed),

1/3 cup of chopped green onions,

1/3 cup of chopped cilantro.

Adjust cumin and lime juice to your own taste and toss again to serve

Have you had a Wise Bite today? Check out our website: wise-
to see how you can buy our Canadian-grown Quinoa Pearls.