20 Delicious Tri Color Quinoa Recipes Healthy

Ready to add a pop of color and a boost of nutrition to your meals? Our roundup of 20 Delicious Tri-Color Quinoa Recipes is here to inspire your kitchen adventures! Perfect for health-conscious home cooks, these vibrant dishes promise not just a feast for the eyes but a treasure trove of flavors. Dive in and discover how easy and exciting healthy eating can be!

Tri Color Quinoa Salad with Lemon Vinaigrette

After a long day, nothing beats a refreshing, nutritious salad that’s as pleasing to the eye as it is to the palate. This Tri Color Quinoa Salad with Lemon Vinaigrette is a vibrant dish that combines texture and flavor in every bite, perfect for beginners to master.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
• For the lemon vinaigrette:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 2 minutes to remove its natural coating, which can make it taste bitter.
2. In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
4. While the quinoa cooks, prepare the salad ingredients. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and parsley.
5. For the vinaigrette, whisk together the olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined. Tip: Adjust the honey based on your preference for sweetness.
6. Fluff the cooked quinoa with a fork and add it to the salad bowl. Drizzle with the lemon vinaigrette and toss gently to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

This salad boasts a delightful contrast of textures, from the fluffy quinoa to the crisp vegetables, all brought together by the bright and tangy lemon vinaigrette. Serve it in a hollowed-out bell pepper for an edible bowl that adds a pop of color to your table.

Tri Color Quinoa and Black Bean Tacos

Making Tri Color Quinoa and Black Bean Tacos is a delightful way to bring a nutritious and colorful meal to your table. Mastering this recipe will not only add a healthy option to your repertoire but also impress your friends and family with its vibrant presentation.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the black bean mixture:
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
• For serving:
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 1 minute to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
4. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
5. Stir in the black beans, cumin, chili powder, and salt. Cook for another 5 minutes, stirring occasionally, until the beans are heated through. Tip: Mash a few beans to thicken the mixture slightly.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Tip: Keep them wrapped in a towel to stay warm until serving.
7. Assemble the tacos by spooning the quinoa and black bean mixture onto the tortillas. Top with avocado slices, chopped cilantro, and a squeeze of lime juice.

Bright flavors and textures come together in these tacos, with the nutty quinoa complementing the creamy avocado and zesty lime. For an extra kick, serve with a side of hot sauce or a sprinkle of crumbled queso fresco.

Tri Color Quinoa Stuffed Bell Peppers

Zesty and vibrant, these Tri Color Quinoa Stuffed Bell Peppers are a delightful way to bring a nutritious and colorful meal to your table. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
• For the stuffing:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt to taste
• For the topping:
  • 1/2 cup shredded cheese
  • 2 tbsp chopped cilantro

Instructions

1. Rinse the quinoa under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes after cooking for fluffier quinoa.
3. Preheat your oven to 375°F.
4. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
5. Stir in black beans, corn, cumin, chili powder, and salt. Cook for another 3 minutes.
6. Combine the cooked quinoa with the vegetable mixture in the skillet. Mix well.
7. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
8. Sprinkle shredded cheese on top of each stuffed pepper.
9. Bake for 25-30 minutes, until the peppers are tender and the cheese is melted and slightly golden. Tip: Cover with foil for the first 15 minutes to prevent the cheese from burning.
10. Garnish with chopped cilantro before serving. Tip: For an extra kick, serve with a side of salsa or avocado slices.

Unbelievably satisfying, these stuffed peppers offer a perfect balance of textures, from the tender bell peppers to the hearty quinoa filling. Serve them as a main dish or slice them into rings for a creative appetizer presentation.

Tri Color Quinoa Breakfast Bowl

For a nutritious start to your day, this Tri Color Quinoa Breakfast Bowl combines protein-packed quinoa with vibrant fruits and nuts for a meal that’s as pleasing to the eye as it is to the palate. Follow these steps to create a balanced and delicious breakfast.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the toppings:
  • 1/2 cup almond milk
  • 1 tbsp honey
  • 1/2 tsp cinnamon
  • 1/4 cup sliced almonds
  • 1/2 cup mixed berries (strawberries, blueberries, raspberries)
  • 1 tbsp chia seeds

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 2 minutes to remove its natural coating, which can taste bitter.
2. In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. While the quinoa cooks, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Tip: Watch closely to prevent burning.
5. Fluff the cooked quinoa with a fork and divide it between two bowls.
6. Drizzle each bowl with almond milk and honey, then sprinkle with cinnamon, toasted almonds, mixed berries, and chia seeds. Tip: Adjust the amount of honey based on your sweetness preference.

Great for meal prep, this breakfast bowl offers a delightful contrast of textures from the creamy quinoa, crunchy almonds, and juicy berries. Serve it with a dollop of Greek yogurt for an extra protein boost or enjoy it as is for a light yet satisfying meal.

Tri Color Quinoa with Roasted Vegetables

Great for those seeking a nutritious yet flavorful meal, this Tri Color Quinoa with Roasted Vegetables combines wholesome grains with the natural sweetness of oven-roasted veggies. Follow these steps to create a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the roasted vegetables:
  • 2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes), chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the vegetables.
2. Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness, then drain well.
3. In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat.
4. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
5. While the quinoa cooks, toss the chopped vegetables with olive oil, salt, pepper, and garlic powder on a baking sheet.
6. Spread the vegetables in a single layer on the baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
7. Fluff the cooked quinoa with a fork and transfer it to a large serving bowl.
8. Add the roasted vegetables to the quinoa and gently toss to combine.

Amazingly versatile, this dish offers a delightful contrast between the fluffy quinoa and the tender, caramelized vegetables. Serve it warm as a hearty side or top with a fried egg for a protein-packed breakfast option.

Tri Color Quinoa and Avocado Salad

Starting your journey into healthy eating doesn’t have to be complicated, and this Tri Color Quinoa and Avocado Salad is proof. Simple to prepare yet packed with nutrients, it’s a perfect dish for beginners looking to explore wholesome ingredients.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
• For the salad:
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tbsp fresh cilantro, chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 1 minute to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. While the quinoa cooks, prepare the dressing by whisking together olive oil, lime juice, salt, and black pepper in a small bowl.
5. Transfer the cooked quinoa to a large bowl and let it cool for 10 minutes.
6. Add the diced avocado, cherry tomatoes, red onion, and cilantro to the quinoa.
7. Pour the dressing over the salad and gently toss to combine. Tip: Add the avocado last to prevent it from becoming too mushy.
8. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors. Tip: For an extra crunch, sprinkle with toasted pumpkin seeds before serving.

Great for meal prep or a quick lunch, this salad offers a delightful mix of creamy avocado and fluffy quinoa with a zesty lime dressing. Try serving it in a hollowed-out bell pepper for an edible bowl that adds a pop of color to your table.

Tri Color Quinoa Sushi Rolls

Today we’re diving into the world of healthy, colorful sushi with a twist—Tri Color Quinoa Sushi Rolls. This dish combines the nutty flavors of quinoa with the fresh, crisp textures of vegetables, all wrapped up in a seaweed sheet for a satisfying bite.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
• For the filling:
  • 1 avocado, sliced
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 4 sheets nori (seaweed)
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp wasabi paste
  • 1 tsp sesame oil

Instructions

1. Rinse the tri-color 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 of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. While the quinoa is still warm, mix in the rice vinegar, sugar, and salt. Spread the quinoa on a baking sheet to cool to room temperature, which helps it stick better when rolling.
4. Place a nori sheet on a bamboo sushi mat. Evenly spread about 3/4 cup of the cooled quinoa over the nori, leaving a 1-inch border at the top.
5. Arrange slices of avocado, julienned cucumber, and carrot horizontally across the quinoa, about 1 inch from the bottom edge of the nori.
6. Using the bamboo mat, tightly roll the sushi away from you, applying gentle pressure to ensure it holds its shape. Moisten the top border with a little water to seal the roll.
7. Repeat the process with the remaining nori sheets and filling ingredients.
8. Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
9. In a small bowl, whisk together the soy sauce, wasabi paste, and sesame oil to create a dipping sauce.

Great for a light lunch or as an appetizer, these Tri Color Quinoa Sushi Rolls offer a delightful crunch and a burst of flavors with every bite. Serve them with the dipping sauce on the side for an extra kick.

Tri Color Quinoa Pancakes

Gathering around the table for breakfast just got a whole lot healthier and more exciting with these Tri Color Quinoa Pancakes. Perfect for beginners, this recipe walks you through each step to ensure fluffy, nutritious pancakes every time.

Ingredients

• For the batter:
  • 1 cup tri-color quinoa, cooked and cooled
  • 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

Instructions

1. In a large mixing bowl, combine the cooked quinoa, flour, sugar, baking powder, and salt. Mix well to ensure the quinoa is evenly distributed throughout the dry ingredients.
2. In a separate bowl, whisk together the milk, egg, and melted butter until fully combined.
3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing to keep the pancakes fluffy.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

You’ll love the slight crunch from the quinoa paired with the soft, fluffy texture of these pancakes. Serve them stacked high with a drizzle of maple syrup and a handful of fresh berries for a colorful, nutritious breakfast that’s as pleasing to the eye as it is to the palate.

Tri Color Quinoa and Chickpea Curry

Zesty and wholesome, this Tri Color Quinoa and Chickpea Curry is a vibrant dish that combines nutritious ingredients with aromatic spices for a satisfying meal. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the curry:
  • 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 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup fresh spinach

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
4. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until translucent.
5. Add the garlic and ginger, cooking for another minute until fragrant.
6. Stir in the chickpeas, diced tomatoes, coconut milk, curry powder, turmeric, cumin, salt, and black pepper. Bring to a simmer.
7. Reduce heat to low and let the curry simmer for 10 minutes, stirring occasionally.
8. Add the fresh spinach and cook for another 2 minutes, until wilted.
9. Fluff the quinoa with a fork and serve the curry over the quinoa.

Yielded with a creamy texture and a balance of earthy and spicy flavors, this dish pairs wonderfully with a side of naan bread or a dollop of yogurt for added richness.

Tri Color Quinoa Chocolate Cake

Here’s a unique twist on a classic dessert that’s as nutritious as it is delicious. This Tri Color Quinoa Chocolate Cake combines the rich flavors of cocoa with the wholesome goodness of quinoa, creating a dessert that’s both satisfying and slightly better for you.

Ingredients

• For the cake:
  • 1 cup tri-color quinoa, rinsed
  • 2 cups water
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
• For the frosting:
  • 1/2 cup dark chocolate chips
  • 1/4 cup coconut milk
  • 1 tbsp maple syrup

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. Fluff the quinoa with a fork and transfer to a blender. Add cocoa powder, maple syrup, coconut oil, vanilla extract, baking soda, and salt. Blend until smooth.
4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake cools, prepare the frosting. In a small saucepan over low heat, melt the chocolate chips with coconut milk and maple syrup, stirring until smooth.
6. Once the cake has cooled, spread the frosting evenly over the top.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Amazingly moist and rich, this cake surprises with its light texture and deep chocolate flavor. Serve it with a sprinkle of sea salt or fresh berries for an extra touch of elegance.

Tri Color Quinoa and Spinach Soup

After a long day, there’s nothing more comforting than a bowl of warm, nutritious soup. This Tri Color Quinoa and Spinach Soup is not only vibrant and appealing but also packed with protein and vitamins, making it a perfect meal for any season.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
• For the quinoa and vegetables:
  • 1 cup tri-color quinoa, rinsed
  • 2 cups fresh spinach, chopped
  • 1 carrot, diced
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add 1 diced onion and sauté for 3 minutes, until translucent. Tip: Stir frequently to prevent burning.
3. Add 2 minced garlic cloves and sauté for 1 minute, until fragrant.
4. Pour in 4 cups vegetable broth and bring to a boil.
5. Add 1 cup rinsed tri-color quinoa, 1 diced carrot, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Check the quinoa at 10 minutes to avoid overcooking.
6. Stir in 2 cups chopped spinach and cook for 2 minutes, until wilted. Tip: Adding spinach last preserves its color and nutrients.

Vibrant and hearty, this soup boasts a delightful mix of textures from the fluffy quinoa and tender vegetables. Serve it with a sprinkle of grated Parmesan or a dash of lemon juice for an extra flavor boost.

Tri Color Quinoa Energy Bars

Ready to whip up a batch of nutritious and delicious Tri Color Quinoa Energy Bars? These bars are packed with protein and fiber, making them the perfect snack to fuel your day. Follow these simple steps to create your own energy-boosting treats at home.

Ingredients

• For the quinoa base:
  • 1 cup tri-color quinoa, rinsed
  • 2 cups water
• For the binding mixture:
  • 1/2 cup almond butter
  • 1/4 cup honey
  • 1 tsp vanilla extract
• For the add-ins:
  • 1/2 cup dried cranberries
  • 1/2 cup chopped almonds
  • 1/4 cup chia seeds

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. Tip: Let the quinoa cool slightly before mixing with other ingredients to prevent the almond butter from melting.
4. In a large bowl, mix the almond butter, honey, and vanilla extract until smooth.
5. Add the cooked quinoa, dried cranberries, chopped almonds, and chia seeds to the bowl. Stir until all ingredients are well combined.
6. Tip: If the mixture is too sticky, wet your hands slightly to press it into the pan more easily.
7. Transfer the mixture to the prepared baking pan. Press down firmly with the back of a spoon or your hands to create an even layer.
8. Bake for 20 minutes, or until the edges are golden brown.
9. Tip: Allow the bars to cool completely in the pan before cutting to ensure they hold their shape.
10. Once cooled, lift the parchment paper to remove the bars from the pan. Cut into 12 equal squares.

Delight in the chewy texture and sweet, nutty flavor of these Tri Color Quinoa Energy Bars. For an extra touch, drizzle with melted dark chocolate or serve alongside your favorite fruit for a balanced snack.

Tri Color Quinoa and Sweet Potato Hash

Starting your day with a nutritious and colorful breakfast can set a positive tone for the rest of your day. This Tri Color Quinoa and Sweet Potato Hash is not only vibrant and appealing but also packed with flavors and textures that will keep you satisfied until lunch.

Ingredients

• For the hash:
  • 1 cup tri-color quinoa, rinsed
  • 2 cups water
  • 1 large sweet potato, peeled and diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
• For serving (optional):
  • 2 eggs, fried or poached
  • Fresh cilantro, chopped
  • Avocado slices

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced sweet potato, salt, black pepper, garlic powder, and smoked paprika. Stir to coat the sweet potatoes evenly with the oil and spices.
4. Cook the sweet potatoes, stirring occasionally, for about 10 minutes, or until they are tender and slightly caramelized on the edges.
5. Fluff the cooked quinoa with a fork and add it to the skillet with the sweet potatoes. Stir gently to combine and cook for an additional 2 minutes to allow the flavors to meld.
6. For an optional serving suggestion, top the hash with fried or poached eggs, fresh cilantro, and avocado slices for added protein and freshness.

You’ll love the contrast between the fluffy quinoa and the tender, slightly crispy sweet potatoes in this dish. The smoked paprika adds a depth of flavor that pairs beautifully with the freshness of cilantro and creaminess of avocado, making it a perfect breakfast or brunch option.

Tri Color Quinoa with Grilled Chicken and Pesto

Starting your journey into healthy eating doesn’t have to be complicated, and this Tri Color Quinoa with Grilled Chicken and Pesto is a perfect example. Simple to prepare yet packed with flavors, this dish is a delightful way to enjoy a nutritious meal.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the grilled chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/4 tsp salt

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the quinoa, water, and 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. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
4. Preheat your grill to medium-high heat (about 375°F to 400°F).
5. Brush the chicken breasts with olive oil and season with salt and pepper.
6. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
7. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
8. With the processor running, slowly add the olive oil until the pesto is smooth. Season with salt.
9. Serve the quinoa topped with sliced grilled chicken and a generous dollop of pesto.

Absolutely, the combination of fluffy quinoa, juicy grilled chicken, and vibrant pesto creates a dish that’s as pleasing to the eye as it is to the palate. For an extra touch of color and nutrition, serve it alongside a fresh arugula salad.

Tri Color Quinoa and Mango Salad

Welcome to a refreshing and nutritious journey with our Tri Color Quinoa and Mango Salad, a dish that combines the earthy tones of quinoa with the sweet, tropical flair of mango. This recipe is perfect for those looking to add a vibrant, healthy option to their meal repertoire.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the salad:
  • 1 large mango, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1/2 tsp ground cumin
  • Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 1 minute to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
4. While the quinoa cooks, prepare the dressing by whisking together olive oil, lime juice, honey, cumin, salt, and pepper in a small bowl until well combined.
5. In a large bowl, combine the cooked quinoa, diced mango, red bell pepper, red onion, and cilantro. Tip: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
6. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the salad fresh and crisp.

Bright and bursting with flavors, this Tri Color Quinoa and Mango Salad offers a delightful contrast between the nutty quinoa and the sweet mango. Serve it as a standalone dish or alongside grilled chicken for a more substantial meal.

Tri Color Quinoa Veggie Burgers

Crafting the perfect Tri Color Quinoa Veggie Burgers is simpler than you might think, especially when you follow these methodical steps. Let’s dive into creating a nutritious and flavorful burger that’s sure to impress.

Ingredients

• For the quinoa base:
  • 1 cup tri-color quinoa
  • 2 cups water
• For the veggie mixture:
  • 1 tbsp olive oil
  • 1/2 cup finely chopped onions
  • 1/2 cup grated carrots
  • 1/2 cup finely chopped bell peppers
  • 2 cloves garlic, minced
• For binding and flavor:
  • 1/2 cup breadcrumbs
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp salt

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. Heat olive oil in a skillet over medium heat. Add onions, carrots, bell peppers, and garlic, sautéing for 5 minutes until softened. Tip: Sautéing the veggies enhances their sweetness and flavor.
4. In a large bowl, mix the cooked quinoa, sautéed veggies, breadcrumbs, soy sauce, smoked paprika, and salt until well combined. Tip: The mixture should stick together when pressed; if too dry, add a tablespoon of water.
5. Form the mixture into 4 equal-sized patties. Place them on a parchment-lined tray and refrigerate for 30 minutes to firm up.
6. Heat a grill or skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and crispy.

Enjoy these Tri Color Quinoa Veggie Burgers with their delightful crunch on the outside and tender, flavorful interior. Serve them on a whole grain bun with avocado slices and a dollop of spicy mayo for an extra kick.

Tri Color Quinoa and Kale Stir Fry

Whipping up a nutritious and colorful meal doesn’t have to be complicated. This Tri Color Quinoa and Kale Stir Fry is a vibrant dish that’s as easy to make as it is delicious, perfect for beginners looking to expand their cooking repertoire.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
• For the stir fry:
  • 2 tbsp olive oil
  • 3 cups kale, stems removed and leaves chopped
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp ginger, grated

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
4. While the quinoa cooks, heat olive oil in a large skillet over medium heat.
5. Add the kale and bell peppers to the skillet. Stir fry for 5 minutes, or until the kale is wilted and the peppers are slightly tender.
6. Add the minced garlic to the skillet and stir fry for another 30 seconds, just until fragrant.
7. In a small bowl, whisk together the soy sauce, honey, and grated ginger to make the sauce.
8. Add the cooked quinoa to the skillet with the vegetables. Pour the sauce over the top and stir well to combine everything evenly.
9. Cook for an additional 2 minutes, stirring constantly, to ensure the dish is heated through and the flavors meld together.

Offering a delightful crunch from the kale and bell peppers paired with the nutty flavor of quinoa, this stir fry is a textural masterpiece. Serve it in a bowl garnished with sesame seeds for an extra layer of flavor and a pop of color.

Tri Color Quinoa Pudding

Gathering the right ingredients and following these steps will lead you to a delightful Tri Color Quinoa Pudding, perfect for any time of the day. This recipe is designed to guide beginners through the process with ease, ensuring a delicious outcome every time.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
• For the pudding:
  • 2 cups almond milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of salt

Instructions

1. Rinse the tri-color quinoa under cold water in a fine-mesh strainer for about 2 minutes to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed. Tip: Avoid stirring the quinoa while it cooks to prevent it from becoming mushy.
4. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. Then, fluff with a fork.
5. In the same saucepan, add the almond milk, maple syrup, vanilla extract, cinnamon, and salt to the cooked quinoa. Stir well to combine.
6. Cook the mixture over medium heat, stirring frequently, for about 10 minutes, or until the pudding thickens to your desired consistency. Tip: The pudding will continue to thicken as it cools, so consider this when deciding to remove it from the heat.
7. Remove from heat and let the pudding cool slightly before serving. Tip: For an extra touch, top with fresh berries or a drizzle of maple syrup before serving.

Warm and comforting, this Tri Color Quinoa Pudding offers a unique texture that’s both creamy and slightly chewy, with a subtle sweetness from the maple syrup. Serve it chilled for a refreshing summer dessert or warm as a cozy breakfast option.

Tri Color Quinoa and Lentil Salad

After a long day, nothing beats a nutritious and colorful meal that’s as easy to make as it is delicious. Tri Color Quinoa and Lentil Salad is a vibrant dish that combines textures and flavors for a satisfying meal.

Ingredients

• For the salad:
  • 1 cup tri-color quinoa
  • 1 cup green lentils
  • 2 cups water
  • 1/2 cup diced cucumber
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped fresh parsley
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
4. While the quinoa cooks, rinse the lentils and place them in another saucepan with enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender but not mushy. Drain any excess water.
5. In a large bowl, combine the cooked quinoa, lentils, cucumber, red bell pepper, and parsley.
6. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined. Tip: Adjust the honey based on your preference for sweetness.
7. Pour the dressing over the salad and toss gently to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Unbelievably fresh and hearty, this salad offers a delightful crunch from the vegetables and a creamy texture from the lentils. Serve it over a bed of greens or alongside grilled chicken for a complete meal.

Tri Color Quinoa with Honey Glazed Carrots

Venturing into the world of wholesome grains and sweet vegetables, this dish combines the nutty flavors of tri-color quinoa with the natural sweetness of honey glazed carrots, creating a balanced and nutritious meal.

Ingredients

• For the quinoa:
  • 1 cup tri-color quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the honey glazed carrots:
  • 4 medium carrots, peeled and sliced into 1/4-inch rounds
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Rinse the tri-color quinoa under cold water in a fine-mesh strainer for about 1 minute to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
4. While the quinoa cooks, preheat your oven to 400°F and line a baking sheet with parchment paper.
5. In a large bowl, toss the carrot rounds with honey, olive oil, salt, and pepper until evenly coated.
6. Spread the carrots in a single layer on the prepared baking sheet and roast for 20 minutes, stirring halfway through, until tender and glazed. Tip: For extra caramelization, broil for the last 2 minutes.
7. Fluff the cooked quinoa with a fork and divide it among plates. Top with the honey glazed carrots. Tip: Garnish with fresh parsley for a pop of color and freshness.

Kickstart your meal with this delightful combination where the fluffy quinoa perfectly complements the tender, sweet carrots. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a hearty standalone dish.

Conclusion

We hope this roundup of 20 delicious tri-color quinoa recipes inspires your next healthy meal! Each dish offers a unique blend of flavors and nutrients, perfect for home cooks looking to spice up their routine. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy. Happy cooking!