What to Do With Leftover Quinoa: 5 Easy Meals

Quinoa achieved star status in the plant-based world for good reason: The ancient grain is packed with fiber, protein, and other nutrients. It’s also quick-cooking and ultra versatile, and it plays well with a wide array of flavors. Read on for five of our favorite ways to use leftover quinoa (or precooked store-bought quinoa), with foolproof recipes for comforting lentil soup, a bright breakfast bowl, taco filling, and more. For more inspiration, check out22 Plant-Based Recipes That Will Make You Love Quinoa.

Tips

Quinoa varieties are interchangeable in most recipes, including the ones featured here.

Always rinse quinoa before cooking it to remove the natural saponin coating, which can add bitterness to your final dish.

Check out ourguide to quinoafor a full breakdown of varieties and how to cook them!

Grains, Greens, and Grapefruit Salad

In a large bowl stir together 1½ cups cooked quinoa, ½ cup cooked chickpeas, ½ cup dried cranberries, ¼ cup finely chopped red onion, ¼ cup grapefruit juice, and 1 teaspoon minced garlic. Fold in 1 cup baby arugula. Top with quartered grapefruit slices.Makes 3 cups

Quinoa and Red Lentil Soup

In a large saucepan combine 1 cup chopped onion, ½ cup dry red lentils, ¼ cup tomato paste, 2 teaspoons minced garlic, 2 teaspoons curry powder, and 6 cups water. Bring to boiling over medium-high; reduce heat. Cover and cook 20 to 25 minutes or until lentils are tender, adding 1½ cups cooked quinoa during the last 5 minutes of cooking. Stir in 1 cup frozen peas; let stand 2 minutes before serving.Makes 6 cups

Kiwi-Mango Breakfast Bowl

In a small bowl stir together 2 teaspoonsdate pasteand 1 teaspoon lime juice. Stir mixture into 1 cup hot cooked quinoa. Top with sliced kiwi and mango.Makes 1 bowl

Quinoa Taco Filling

In a large saucepan combine 2 cups cooked quinoa, 2 cups salsa, ½ cup frozen roasted corn kernels, and 1 tablespoon chili powder; heat over medium 5 minutes or until most of the liquid has been absorbed. Spoon into whole wheat tortillas or corn tortillas. Top with avocado slices, chopped scallions, and additional salsa.Makes 3 cups filling

Veggie Tempura

Pat and press 2 cups cooked quinoa firmly onto both sides of 4 cups sliced eggplant, zucchini, and/or winter squash (the way you would pat together sand for a sand castle). Bake on a parchment-lined baking sheet in a 400 ̊F oven 25 to 30 minutes or cook in an air fryer 15 to 20 minutes or until golden brown. Serve withAlmost-Instant Peanut Sauce,Ponzu Sauce, or your favorite dipping sauce.Makes 4 cups

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