17 Delicious Black Quinoa Recipes Nutritious

Now, who said healthy eating has to be boring? Dive into the world of black quinoa, a superfood that’s as versatile as it is nutritious, with our roundup of 17 delicious recipes. Whether you’re craving a quick weeknight dinner, a hearty salad, or something sweet, we’ve got you covered. Get ready to transform your meals with these easy, flavorful ideas that’ll keep you coming back for more!

Black Quinoa Salad with Avocado and Lime Dressing

Skip the boring salads—this black quinoa bowl packs a punch with creamy avocado and zesty lime. Serve it chilled for a refreshing summer bite.

Ingredients

• 1 cup black quinoa
• 2 cups water
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse 1 cup black quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
5. Transfer the quinoa to a large bowl and let cool to room temperature.
6. Add 1 diced avocado, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to the cooled quinoa.
7. Gently toss all ingredients until well combined.
8. Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors.

Light and fluffy quinoa meets creamy avocado in this vibrant salad. The lime dressing adds a bright finish, perfect for scooping up with crispy tortilla chips.

Spicy Black Quinoa Stuffed Peppers

Spice up your meal prep with these fiery stuffed peppers—packed with protein-rich quinoa and a kick that’ll wake up your taste buds.

Ingredients

• 4 large bell peppers
• 1 cup black quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 cup black beans, rinsed
• 1 cup corn kernels
• 1/2 cup shredded cheddar cheese
• Salt to taste

Instructions

1. Preheat oven to 375°F.
2. Cut tops off bell peppers; remove seeds and membranes.
3. Rinse quinoa under cold water; drain.
4. In a saucepan, bring 2 cups water to a boil; add quinoa, reduce heat, cover, and simmer for 15 minutes.
5. Heat olive oil in a skillet over medium heat; sauté onion and garlic until translucent, about 5 minutes.
6. Stir in cumin, chili powder, and cayenne pepper; cook for 1 minute.
7. Add black beans and corn; cook for 3 minutes.
8. Fluff quinoa with a fork; mix into skillet with vegetables.
9. Stuff peppers with quinoa mixture; place in baking dish.
10. Bake for 25 minutes; sprinkle with cheese, bake for 5 more minutes.

These peppers boast a smoky crunch from the quinoa and a melty cheese top. Serve with a dollop of Greek yogurt to cool the heat.

Black Quinoa and Sweet Potato Bowl

Packed with power, this bowl blends bold flavors and textures for a meal that’s as nutritious as it is Instagram-worthy. Perfect for meal prep or a quick dinner fix.

Ingredients

• 1 cup black quinoa
• 2 cups water
• 1 large sweet potato, diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1 lime, juiced

Instructions

1. Rinse 1 cup black quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. Preheat oven to 400°F. Toss 1 large diced sweet potato with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp cumin, and 1/2 tsp paprika on a baking sheet.
5. Roast for 25 minutes, stirring halfway, until the sweet potatoes are tender and caramelized. Tip: Cut sweet potatoes uniformly for even cooking.
6. In a large bowl, combine the cooked quinoa and roasted sweet potatoes. Drizzle with remaining 1 tbsp olive oil and juice of 1 lime, tossing to combine.
7. Top with 1 sliced avocado and 1/4 cup chopped cilantro. Tip: Add avocado just before serving to prevent browning.

Hearty and vibrant, this bowl offers a creamy contrast from the avocado against the nutty quinoa and smoky sweet potatoes. Serve it with extra lime wedges for a zesty kick or sprinkle with crushed nuts for added crunch.

Garlic Butter Black Quinoa with Mushrooms

Kickstart your meal prep with this Garlic Butter Black Quinoa with Mushrooms—nutrient-packed, flavor-loaded, and ready in a flash.

Ingredients

• 1 cup black quinoa
• 2 cups water
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Rinse 1 cup black quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and water is absorbed.
4. While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
5. Add 1 cup sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until mushrooms are golden.
6. Push mushrooms to one side of the skillet. Add 2 tbsp unsalted butter and 3 cloves minced garlic to the other side. Cook for 1 minute, or until fragrant.
7. Combine the mushrooms with the garlic butter in the skillet. Stir in the cooked quinoa, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
8. Remove from heat. Garnish with 1 tbsp chopped fresh parsley before serving.

Amazingly fluffy with a nutty crunch, this dish pairs perfectly with a crisp white wine or as a hearty side to grilled chicken. Try topping with a fried egg for an extra protein boost.

Black Quinoa Chocolate Pudding

Lose the spoon and dive fork-first into this decadent Black Quinoa Chocolate Pudding. It’s a game-changer for dessert lovers craving something rich, nutritious, and Instagram-worthy.

Ingredients

• 1 cup black quinoa
• 2 cups water
• 1/2 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup almond milk
• 1/4 cup dark chocolate chips

Instructions

1. Rinse 1 cup black quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and water is absorbed.
4. Remove from heat and let sit, covered, for 5 minutes to steam.
5. Fluff quinoa with a fork, then transfer to a blender.
6. Add 1/2 cup cocoa powder, 1/4 cup maple syrup, 1 tsp vanilla extract, 1/4 tsp salt, and 1/2 cup almond milk to the blender.
7. Blend on high until smooth and creamy, about 2 minutes.
8. Pour the mixture into serving bowls and sprinkle 1/4 cup dark chocolate chips on top.
9. Chill in the refrigerator for at least 1 hour before serving.

Bold in flavor and velvety in texture, this pudding is a dream. Serve it with a dollop of coconut whipped cream or fresh berries for an extra touch of elegance.

Black Quinoa and Kale Soup

Hungry for a bowl that packs both nutrition and flavor? This Black Quinoa and Kale Soup is your go-to. Bold spices meet hearty greens in a dish that’s as easy to make as it is delicious.

Ingredients

• 1 cup black quinoa
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Rinse 1 cup black quinoa under cold water until the water runs clear.
2. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add the rinsed quinoa to the pot along with 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
5. Stir in 2 cups chopped kale, 1 tsp cumin, and 1/2 tsp smoked paprika. Simmer for another 5 minutes until the kale is wilted.
6. Season with salt to taste and remove from heat.

Brimming with texture, this soup offers a satisfying chew from the quinoa and a slight crisp from the kale. Serve it with a dollop of Greek yogurt or a sprinkle of feta for an extra flavor boost.

Black Quinoa Tabbouleh

Whip up a storm in your kitchen with this vibrant Black Quinoa Tabbouleh—packed with fresh flavors and a nutty crunch that’ll steal the show at any meal.

Ingredients

• 1 cup black quinoa
• 2 cups water
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

Instructions

1. Rinse 1 cup black quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed quinoa, 2 cups water, and 1/2 tsp salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. In a large bowl, whisk together 1/4 cup olive oil and 2 tbsp lemon juice.
5. Add the cooked quinoa, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh mint to the bowl.
6. Toss everything together until well combined. Tip: For best flavor, let the tabbouleh sit for 10 minutes before serving to allow the flavors to meld.
7. Season with additional salt if needed. Tip: Serve chilled for a refreshing twist.

Relish the contrast of textures—chewy quinoa, crisp veggies, and a zesty dressing. Perfect as a standalone salad or stuffed into pita pockets for a hearty lunch.

Black Quinoa and Black Bean Burgers

Fuel your plant-based power with these bold Black Quinoa and Black Bean Burgers. Packed with protein and fiber, they’re a game-changer for burger night.

Ingredients

• 1 cup cooked black quinoa
• 1 cup black beans, rinsed and drained
• 1/4 cup breadcrumbs
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten
• 2 tbsp cilantro, chopped
• 1/2 lime, juiced

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain.
3. Add the cooked black quinoa, breadcrumbs, olive oil, cumin, salt, black pepper, beaten egg, chopped cilantro, and lime juice to the bowl. Mix until well combined.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick, and place them on the prepared baking sheet.
5. Bake for 25 minutes, flipping halfway through, until the burgers are firm and lightly crispy on the outside.
6. Let the burgers rest for 5 minutes before serving to allow them to set.

Unleash these burgers on a toasted bun with avocado and spicy mayo for a creamy, crunchy contrast. The quinoa adds a nutty depth, while the black beans keep it hearty and satisfying.

Coconut Milk Black Quinoa Porridge

Forget everything you know about boring breakfasts—this Coconut Milk Black Quinoa Porridge is a game-changer. Creamy, nutty, and packed with protein, it’s the ultimate morning fuel.

Ingredients

• 1 cup black quinoa
• 2 cups water
• 1 can (13.5 oz) coconut milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt

Instructions

1. Rinse 1 cup black quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
4. Stir in 1 can coconut milk, 2 tbsp maple syrup, 1 tsp vanilla extract, 1/2 tsp cinnamon, and a pinch of salt.
5. Cook on low heat for another 5 minutes, stirring occasionally, until the porridge is creamy and heated through.
6. Remove from heat and let sit for 2 minutes to thicken before serving.

The porridge will be luxuriously creamy with a slight chew from the quinoa. Drizzle with extra maple syrup and top with fresh fruit for a vibrant finish.

Black Quinoa Sushi Rolls

Zesty and vibrant, these Black Quinoa Sushi Rolls are your next kitchen adventure. Packed with nutrients and bold flavors, they’re a twist on tradition that’s totally Instagram-worthy.

Ingredients

• 1 cup black quinoa
• 2 cups water
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/2 cup cooked crab meat
• 1 tbsp sesame seeds

Instructions

1. Rinse 1 cup black quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. In a small bowl, mix 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt. Stir into cooked quinoa and let cool.
5. Place a nori sheet on a bamboo mat. Spread 1/4 of the quinoa mixture evenly over the nori, leaving a 1-inch border at the top.
6. Arrange 1/4 of the avocado, cucumber, carrot, and crab meat in a line at the bottom edge of the nori. Tip: Wet the top border slightly to help seal the roll.
7. Roll tightly from the bottom, using the mat to press and shape. Repeat with remaining ingredients.
8. Sprinkle rolls with 1 tbsp sesame seeds and slice into 8 pieces each. Tip: Use a sharp, wet knife for clean cuts.

Light and satisfying, these rolls offer a crunchy contrast with creamy avocado and sweet crab. Serve with a drizzle of sriracha mayo for an extra kick.

Black Quinoa and Roasted Vegetable Medley

Let’s dive into a dish that’s as nutritious as it is Instagram-worthy. This Black Quinoa and Roasted Vegetable Medley packs a punch of flavor and color, perfect for those who eat with their eyes first.

Ingredients

• 1 cup black quinoa
• 2 cups water
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup red bell pepper, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Preheat the oven to 400°F.
2. Rinse the black quinoa under cold water until the water runs clear.
3. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. While the quinoa cooks, toss the cherry tomatoes, zucchini, and red bell pepper with olive oil, salt, and black pepper on a baking sheet.
5. Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until they’re tender and slightly charred.
6. Fluff the cooked quinoa with a fork and transfer to a large bowl.
7. Add the roasted vegetables to the quinoa and drizzle with balsamic vinegar. Toss gently to combine.

This medley boasts a delightful contrast of textures—chewy quinoa meets soft, caramelized veggies. Try serving it warm with a sprinkle of feta for a creamy twist or chilled as a robust salad.

Black Quinoa Pancakes with Maple Syrup

Ready to flip your breakfast game? These black quinoa pancakes pack a protein punch and pair perfectly with maple syrup for a sweet start.

Ingredients

• 1 cup black quinoa, rinsed
• 2 cups water
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• Maple syrup, for serving

Instructions

1. In a medium saucepan, combine 1 cup black quinoa and 2 cups water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender. Remove from heat and let cool for 5 minutes.
3. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
4. In another bowl, mix 1 cup milk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until well combined.
5. Add the cooled quinoa to the wet ingredients and stir to combine.
6. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Do not overmix to keep pancakes fluffy.
7. Heat a non-stick skillet over medium heat and lightly grease with butter.
8. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Tip: Wait for bubbles to ensure even cooking.
9. Flip pancakes and cook for another 1-2 minutes, or until golden brown. Tip: Adjust heat if pancakes are browning too quickly.
10. Serve warm with maple syrup.

You’ll love the nutty crunch of quinoa against the fluffy pancake texture. Drizzle extra syrup and top with fresh berries for a colorful twist.

Black Quinoa and Chickpea Curry

Yield to the bold flavors of this Black Quinoa and Chickpea Curry—a dish that packs protein, fiber, and a punch of spice in every bite. Perfect for meal prep or a cozy night in, it’s as nutritious as it is delicious.

Ingredients

• 1 cup black quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Rinse 1 cup black quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced onion and sauté for 5 minutes, until translucent.
5. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
6. Add 1 can drained chickpeas, 1 can diced tomatoes, 1 can coconut milk, 2 tbsp curry powder, 1 tsp turmeric, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
7. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens.
8. Fold in the cooked quinoa and 1/4 cup chopped cilantro. Cook for an additional 2 minutes to let the flavors meld.

Marvel at the creamy texture and rich, aromatic flavors of this curry. Serve it over a bed of fresh spinach for an extra nutrient boost or with a side of naan to scoop up every last bite.

Black Quinoa Energy Bars

Fuel your day with these no-bake Black Quinoa Energy Bars—packed with protein, fiber, and a crunch that satisfies. Perfect for on-the-go snacking or a post-workout boost.

Ingredients

• 1 cup black quinoa, cooked
• 1/2 cup almond butter
• 1/4 cup honey
• 1/2 cup dark chocolate chips
• 1/4 cup chia seeds
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
2. In a large bowl, combine 1 cup cooked black quinoa, 1/2 cup almond butter, and 1/4 cup honey. Mix until fully incorporated.
3. Fold in 1/2 cup dark chocolate chips, 1/4 cup chia seeds, 1 tsp vanilla extract, and 1/2 tsp sea salt until evenly distributed.
4. Press the mixture firmly into the prepared dish using the back of a spoon or your hands to create an even layer.
5. Chill in the refrigerator for at least 2 hours, or until set. Tip: For quicker setting, place in the freezer for 30 minutes.
6. Once set, lift the mixture out of the dish using the parchment overhang and cut into 12 bars. Tip: Use a sharp knife for clean cuts.
7. Store in an airtight container in the refrigerator for up to 1 week. Tip: Separate layers with parchment paper to prevent sticking.

These bars boast a chewy texture with pops of crunch from the quinoa and chocolate. Try drizzling with extra melted chocolate for a decadent twist or crumble over yogurt for a breakfast upgrade.

Black Quinoa and Spinach Frittata

Let’s dive into a breakfast game-changer that’s as nutritious as it is Instagram-worthy. This Black Quinoa and Spinach Frittata packs a protein punch with a colorful twist, perfect for your morning fuel or brunch spotlight.

Ingredients

• 1 cup black quinoa
• 2 cups water
• 6 large eggs
• 1/4 cup milk
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cups fresh spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese

Instructions

1. Rinse 1 cup black quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. Preheat oven to 350°F.
5. In a large bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add 1/2 cup diced onion, sautéing until translucent, about 3 minutes.
7. Add 2 cups fresh spinach to the skillet, stirring until wilted, about 2 minutes.
8. Stir in cooked quinoa, then pour the egg mixture over the quinoa and vegetables. Tip: Use a spatula to evenly distribute the ingredients.
9. Sprinkle 1/2 cup shredded cheddar cheese on top.
10. Transfer skillet to the preheated oven and bake for 20 minutes, or until the eggs are set. Tip: Check doneness by inserting a knife in the center; it should come out clean.

Just out of the oven, this frittata boasts a creamy interior with a slightly crispy edge. Serve it warm with a dollop of sour cream or slice it cold for a protein-packed snack. Either way, it’s a versatile dish that’ll keep you coming back for more.

Black Quinoa and Mango Salad

Kickstart your summer with this vibrant Black Quinoa and Mango Salad—packed with texture, color, and a punch of flavor that’ll make your taste buds dance.

Ingredients

• 1 cup black quinoa
• 2 cups water
• 1 large mango, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse 1 cup black quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. While the quinoa cooks, dice 1 large mango and finely chop 1/2 cup red onion.
5. In a large bowl, combine the cooked quinoa, diced mango, chopped red onion, and 1/4 cup fresh cilantro.
6. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Adjust the lime juice to your preference for a tangier or milder dressing.
7. Pour the dressing over the salad and toss gently to combine. Tip: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Vivid colors and contrasting textures make this salad a feast for the eyes and palate. Serve it chilled as a refreshing side or top with grilled chicken for a hearty main.

Black Quinoa Risotto with Asparagus

Elevate your dinner game with this creamy Black Quinoa Risotto, packed with fresh asparagus for a crunch that’ll make your taste buds dance.

Ingredients

• 1 cup black quinoa
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup asparagus, chopped into 1-inch pieces
• 1/4 cup grated Parmesan cheese
• 1 tbsp butter
• Salt to taste

Instructions

1. Rinse 1 cup black quinoa under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups vegetable broth to a boil over high heat.
3. Add the rinsed quinoa to the boiling broth, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Keeping the lid on ensures even cooking.
4. While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
5. Add 1/2 cup diced onion and sauté until translucent, about 3 minutes.
6. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
7. Add 1 cup chopped asparagus to the skillet and sauté for 5 minutes until bright green and slightly tender. Tip: For extra crunch, remove the asparagus a minute early.
8. Once the quinoa is done, fluff it with a fork and transfer it to the skillet with the vegetables.
9. Stir in 1/4 cup grated Parmesan cheese and 1 tbsp butter until melted and creamy. Tip: For a richer flavor, let the risotto sit covered for 2 minutes before serving.
10. Season with salt to taste and serve immediately.

Delight in the nutty flavor of black quinoa paired with the fresh bite of asparagus. Serve it topped with an extra sprinkle of Parmesan for a gourmet touch at your next dinner party.

Conclusion

Whether you’re seeking nutritious meal ideas or simply love exploring new flavors, our roundup of 17 delicious black quinoa recipes offers something for everyone. From hearty breakfasts to satisfying dinners, these dishes are as wholesome as they are tasty. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share this article on Pinterest to spread the quinoa love. Happy cooking!