Quinoa seeds are packed with nutrition, are gluten free and are very easy to turn into delicious meals.

They are a good source of manganese, magnesium, folate, phosphorus and copper. They also offer some iron, zinc and B vitamins. But they are also a complex carb, a complete protein containing all nine of the essential amino acids and contain fiber.

Besides that these seeds are also very easy to use in place of rice in many breakfast or lunch/dinner recipes.

By buying gluten free ingredients & preparing our foods from scratch we will know what we are putting into our recipes and we will also know how much nutrition is in the meals we are serving.

There are now quite a number of gluten free foods on the grocery shelves, but if you check out the ingredients, you may find that many of these may not be the healthiest choices.

Over the past few months we have enjoyed the salad recipe below and this past week I have again made Quinoa Porridge so I have variety of breakfast cereals. I will share these two delicious, nutritious recipes with you this afternoon.

QUINOA BREAKFAST – enough for 10 – 12 (1/2 cup) servings

I am the only one eating this, so I divide the porridge recipe into two plastic bags and I freeze one for another week. With one bag I still have enough to have this for 6 or so days.

Uncooked Quinoa seeds should be rinsed to remove a bitter coating so they will have a nicer flavor. They grow with this coating to keep insects and bugs away.

1 cup quinoa

1 tablespoon butter (or coconut oil or other healthy fat)

2 cups unsweetened coconut milk (or any other milk of your choice)

Cook the above for 15 minutes or until done. Cool


1 teaspoon cinnamon

1/2 teaspoon allspice or ginger

1 teaspoon maple syrup (or honey or a few drops of stevia)

1/2 cup shredded unsweetened coconut

3/4 cup slivered almond (or other chopped nuts or seeds of your choice)

1/2 teaspoon vanilla

1/2 teaspoon Himalayan salt

1/2 cup dried cranberries, raisins or other dried fruit (optional)

Mix these together, cover and store in the fridge.

Heat 1/2 cup in a bowl in the microwave. Sprinkle with flax, hemp seed, fruit or other. Add your choice of milk or pure unsweetened juice. (I pour over 1/2 cup mixture of my homemade unsweetened apple/ nanking cherry/beet juice)


I often choose a different variety of vegetables for this salad. Quinoa is the staple for all of them.

If it is garden season I will use some of those vegetables and if it is off season I will use whatever I have purchased & stored in the fridge. I always have quinoa on hand.

2 cups cooked quinoa

1/2 cup chopped purple onion

1/2 cup finely chopped kale

1/2 cup red pepper

1 cup diced cucumber

1/2 cup diced tomato

You may want to exchange any of the vegetables for others of your choice or omit ones you don’t have on hand or don’t like.


1 clove minced garlic

3 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 teaspoon melted honey

salt & pepper to taste

Blend all of the ingredients well. To the remaining ingredients mix in as much dressing as you prefer. Store the remaining in the fridge.