Which begs the question: What the heck should you do with it all?
ADD IT TO AN OMELET
Skip the whole-grain toast as your omelet’s companion.
Not to mention, the calcium and magnesium rich-grain easily ups the nutritional value of any dish 10-fold.
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We’re huge fans of bloggerCreme de la Crumb’s recipe for Quinoa Chicken Nuggets.
They’re extremely crispy, wholesome and deliciousa total must-try!
Mix in the desired amount 15 minutes before the pot needs to come off the stove.
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Just as easily, you’re free to also throw quinoa into any othersoup recipesyou love.
The options are endless.
MIX IT WITH OATS
You know what’s better than a bowl of oatmeal?
After preparing your oats like you usually do, mix in a few spoonfuls of leftover quinoa.
Instead, I whip up homemade versions of my favoritecheat mealmyself.
To make a batch, sautee finely chopped onions, zucchini and carrots in olive oil over high heat.
Once soft, add some chopped scallions, garlic, ginger and a low-sodium teriyaki sauce to the pan.
(We like Soy Vay’s Veri Veri Teriyaki Low Sodium.)
Then, add an egg and scramble the mixture.
Once cooked through, toss in some leftover quinoa and cook until warm.
FOLD IT INTO BATTER
You should know by now that cakes aren’t healthy.
Pop it in the oven and bake at 350 degrees for about 20 minutes and voila!
You’ve got yourself a healthy and delicious meal.
After the mixture is well combined, spoon into a ramekin or two and top with some goat cheese.
Bake at 400 F for about 15 minutes or until the cheese begins to brown.
Can’t beat that!
It’s chock full of the carbs and protein your tired muscles need to refuel and repair themselves.
We’re also big fans of these 25 otherweight loss smoothiescheck ‘em out for some additional blender inspiration.
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Finally, that day has come!
See those drool-worthy truffles pictured above?
They’re filled with the ancient grain!
Then, throw 16 whole, pitted dates into a food processor until they form a ball.
Remove the mixture from the machine and add a 12 cup of almonds and pulse until finely minced.
Shape into 24 1-inch balls and roll each in some unsweetened coconut flakes to create a crunchy coating.
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Place on a dish, refrigerate until set, then dig in and enjoy!
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