Firstly, I do not like chia seeds and period. Mainly because it always get stuck between my teeth or somewhere in my mouth and also I am not a big fan of the slimy stuff.  Secondly, this quinoa pudding simply tastes better with white quinoa. It has a very nice texture, and the coconut milk goes well with the gentle taste of white quinoa and vanilla. And once you add a handful of fresh berries and some mint leaves on top, this pudding tastes better than any other one and it’s vegan.

Quinoa pudding with vanilla, coconut milk and fresh berries.

Quinoa pudding with vanilla, coconut milk and fresh berries. [VeGaN]

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Recipe by Jan Vasil Course: Breakfasts, Recipe book, Sweet treats, VeGaN mealsDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Healthy quinoa pudding recipe, very easy to make.

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Ingredients

• 2 cups canned coconut milk

• 1 large vanilla bean

• 1 teaspoon vanilla extract

• 1/4 cup coconut sugar

• pinch of salt

• 1 cup cooked quinoa

• 2 tablespoons of shredded coconut

• 1 tablespoon of almond slices

• a handful of fresh berries

Directions

• Place the quinoa into a fine mesh colander and rinse under running water for 30 seconds. Combine the quinoa and water in a pot (or a saucepan) and bring to boil. Then reduce the heat and cook the quinoa uncovered for 15-20 minutes, or until all the water is absorbed. When quinoa is done, remove from heat, cover, and let the quinoa steam for 5 minutes.
• Cut the vanilla bean lengthwise and scrape out the seeds. Set aside the seeds and the pod. 
• Combine the coconut milk, coconut sugar, salt, vanilla seeds and the pod in a pot and bring to a simmer. Add the cooked quinoa and stir. Reduce heat to low, cover the pot slightly, and cook for about 10 minutes stirring every few minutes. 
• After a while, the milk will reduce and thicken. 
• Remove the vanilla pod from the pot, remove the pot from the heat and set aside to cool slightly. 
• Split the quinoa pudding into the bowls and place into the fridge to cool completely. 
• Sprinkle each bowl with shredded coconut, sliced almonds and fresh berries on top. 

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The weekend is over. As I had some leftover food in my kitchen and fridge I wanted to use it up. The first option was to cook some warming soup from it. But I have chosen to make a fresh and crunchy salad instead As usual, it is a very simple and fast one. You need only 15 minutes to cook the quinoa and prepare the rest of the ingredients.

Vegan Thai peanut butter and quinoa salad – easy and delicious

Vegan Thai peanut butter and quinoa salad – easy and delicious

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Recipe by Jan Vasil Course: Lunches, Recipe book, VeGaN mealsCuisine: ThaiDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

Cook Mode

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Ingredients

Metric US

• ¾ cup uncooked quinoa

• 1 ½ cups of water

• 1/4 of purple cabbage

• 3 carrots

• 1 cup green peas

• Bunch of fresh coriander

• 1 spring onion

• 2 tablespoons of roasted and salted peanuts

• 2 tablespoons of peanut butter

• 1 teaspoon sesame oil

• 3 tablespoons soy sauce

• 1 tablespoon maple syrup or honey

• 1 tablespoon rice vinegar

• Juice from 1/2 of lime

• 2cm piece of fresh ginger

• Pinch of red pepper flakes

• salt & pepper

Directions

• Cook the quinoa according to the instructions on the package. (it should take around 15 minutes). Set aside.
• Chop the purple cabbage, peel and grate the carrots. Slice thinly the fresh peas and the spring onion. Grate the ginger.
• In a small bowl mix the peanut butter, sesame oil, soy sauce, rice vinegar, lime juice, freshly grated ginger and a pinch of red pepper flakes. You can season the sauce with some salt & pepper if you wish.
• Mix all the ingredients (veggies and quinoa) in a bigger bowl and add the peanut sauce. Stir well until all the ingredients are well combined.
• Sprinkle the salad with the roasted peanuts and chopped coriander.
• Enjoy

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Last but not least the combination of black quinoa, black beans, and carrots is really tasty.  The burgers are not falling apart, and they can be fried in a pan or baked in the oven.

Black quinoa burger (black beans, carrots) [VeGaN]

Black quinoa burger (black beans, carrots) [VeGaN]

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Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

25

minutes

Cook Mode

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Ingredients

Metric US

• One cup of black quinoa

• 1 can of black beans

• 1 teaspoon chili powder

• salt

• 2 medium carrots

• 1 tablespoon olive oil

• 1 red onion

• Fresh rucola

• 1 avocado

• 4 burger buns

Directions

• Place the quinoa into a fine mesh colander and rinse under running water for 30 seconds. Combine the quinoa and water in a pot (or a saucepan) and bring to a boil. Then reduce the heat and cook the quinoa uncovered for 15-20 minutes, or until all the water is absorbed. When the quinoa is done, remove it from the heat, cover it, and let the quinoa steam for 5 minutes. Let it cool completely. 
• Drain and rinse the black beans. Peel and shred the carrots. Slice the burger buns in half and dry roast on a pan. Peel and thinly slice the red onion. Cut through the avocado, discard the pit, and slice into thick slices. 
• Transfer the cooked quinoa black beans, chili powder, salt, and carrots to a food processor and blend for 3-4 minutes or until everything is combined and holds together.
• Heat the olive oil in a large pan over medium-high heat.
• Form 2 patties out of the quinoa mixture and place them in the pan.
• Bake for 3 minutes on each side.
• Serve the quinoa burgers on top of the toasted buns and fresh rucola. Place the red onion and avocado slices on top. 

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This salad combination positively surprised me. Not only was it tasty, but very filling too (when you consider, it is vegetarian). Sweet potato gave it extra flavor and lemon dressing was very refreshing. Overall, I’d highly recommend this combination. It’s delicious and it photographs well too, which is always a bonus.

Amazing bowl with red quinoa (sweet potato, poached eggs and lemon dressing)

Amazing bowl with red quinoa (sweet potato, poached eggs and lemon dressing)

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Recipe by Jan Vasil Course: Dinners, Lunches, Recipe bookDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

25

minutes

Cook Mode

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Ingredients

• 1 cup red quinoa

• 2 large sweet potatoes, cut into chunks

• 3 tbsp olive oil

• 1-2 teaspoons turmeric

• 3 cloves garlic

• 2 cups vegetable bullion

• 1/4 cup lemon juice

• 2 teaspoons agave syrup

• 1/4 cup parsley leaves

• salt

• freshly cracked black pepper

• 2 poached eggs

• handful fresh rucola

• crushed pistachios or other nuts for topping

Directions

• Place the quinoa into a fine mesh colander and rinse under running water for 30 seconds. Combine the quinoa and water in a pot (or a saucepan) and bring to boil. Then reduce the heat and cook the quinoa uncovered for 15-20 minutes, or until all the water is absorbed. When quinoa is done, remove from heat, cover, and let the quinoa steam for 5 minutes.
• Heat the sweet potatoes with 1 tablespoon of olive oil in a pan over medium-high heat. Add the turmeric and toss to coat. Mince 2 cloves of garlic and add to the pan. Stir in the vegetable bouillon and simmer until the potatoes are soft and the liquid is almost all absorbed. Transfer to a small bowl and mash with a fork. Season with salt and pepper to your taste.
• Place 2 tablespoons of olive oil, lemon juice, 1 clove of garlic, agave syrup and the parsley leaves into the blender and blend well.
• Mix the greens with a little dressing. Serve each bowl with the mashed sweet potatoes, red quinoa, greens, and a poached egg. Top with more dressing and a handful of crushed pistachios.

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Quinoa will give a very specific crunchiness to your dishes and they are definitely healthier than regular breadcrumbs. Also, quinoa flakes are made only from quinoa (you can read more about quinoa flakes here) and do not contain any additional sugar, fats, salt, flour, gluten, and chemicals. So next time you will want to make a fried dish, but you care about your health, use some quinoa flakes instead of breadcrumbs.

The best quinoa flake and walnut thyme chicken popcorn

The best quinoa flake and walnut thyme chicken popcorn

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Recipe by Jan Vasil Course: Dinners, Lunches, Recipe bookDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

8

minutes

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Ingredients

• 250 g boneless chicken breasts

• 2 tbsp quinoa flour

• 2 eggs

• 1/2 quinoa flakes

• 1/4 finely chopped walnuts (you can blend the walnuts in a blender)

• 1 tbsp fresh thyme (or 1/2 teaspoon dried thyme)

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 100 ml vegetable oil for frying

Directions

• Cut each chicken breast lengthwise, cover with parchment paper and beat into 1cm thick slices and then into smaller pieces (cubes).
• Spread the quinoa flour on a plate. Crack the egg into a bowl and beat slightly. Combine the quinoa flakes, chopped walnuts, salt, thyme and black pepper in a shallow plate or bowl.
• Dip each chicken breast in the quinoa flour, then the egg then coats in the quinoa mixture.
• Heat the vegetable oil in a large frying pan. Add the chicken breasts to the pan and fry for 3-4 minutes on each side, or until golden.

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Sushi is a very traditional Japanese dish mostly made with white rice and some kind of veggies (in a non-vegan world it is combined with veggies and fish).

I always respect the cuisines and dishes which I am cooking. But this time I have decided to experiment a bit more and break the rules. I have exchanged the white rice for white quinoa. I am not saying that white rice is bad, but white quinoa is definitely better. Thanks to this step, the sushi got healthier, and it also got a nice crunchy texture from the quinoa.

And you know why this recipe is so awesome? Because it tastes the best when your quinoa is overcooked. So next time your quinoa turns out sticky and mushy stay positive, there is a way out Just use your overcooked quinoa in sushi  

White quinoa sushi rolls [VeGaN]

White quinoa sushi rolls [VeGaN]

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Recipe by Jan Vasil Course: Dinners, Small bites, VeGaN mealsCuisine: JapaneseDifficulty: Medium

Servings

2

servings

Prep time

30

minutes

Cooking time

25

minutes

Cook Mode

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Ingredients

Metric US

• 4-5 nori sheets

• 1 cup white quinoa

• 2 cups water

• 2 tablespoon rice vinegar

• 1 1/2 tablespoon maple syrup

• 2 ripe avocados

• 1 medium cucumber

• 1 medium carrot

• 2 tablespoons of VeGaN mayonnaise

• 2 tablespoons of non-dairy cream cheese

• 1 teaspoon of wasabi paste

• 100g of hard tofu

• 1 red bell pepper

• soy sauce

• 1 teaspoon of sesame oil

• pickled ginger

Directions

• Place the quinoa into a fine mesh colander and rinse under running water for 30 seconds. Combine the quinoa and water in a pot (or a saucepan) and bring to a boil. Then reduce the heat and cook the quinoa uncovered for 20-25 minutes, or until all the water is absorbed and the quinoa is well cooked. When the quinoa is done, remove it from the heat, cover it, and let the quinoa steam for 5 minutes. Then stir in the rice vinegar and the maple syrup. Let it cool completely.
• Meanwhile, the quinoa is cooking, prepare your vegetables. Peel the carrot and the cucumber and cut them into thicker matchsticks. Cut the avocado in half, remove the pit and cut it into stripes. Deseed the red bell pepper and sliced it into thin slices.
• Cut the tofu into a 1x1cm rectangle shape and roast until golden on 1 teaspoon of sesame oil.
• Place a nori sheet on a bamboo mat and place about 2/3 cup of quinoa in the center of the nori sheet. Wet the tips of your fingers (you may wish to have a bowl of cool water nearby for this purpose) and press/spread the quinoa into a thin layer – working towards the edges of the sheet, leaving about 2,5cm (1 inch) of sheet remaining on the edge farthest from you.
• Maki roll without tofu: Spread some cream cheese and a pinch of wasabi paste on the nori and then add a thin row of cucumber, carrot, and avocado slices on top. Use a bamboo mat to roll the sushi roll.
• Maki roll with tofu: Spread some mayonnaise and a pinch of wasabi paste on the nori and then add a thin row of red pepper slices or cucumbers on top. Use a bamboo mat to roll the sushi roll.
• Set sushi roll aside and repeat with remaining ingredients.
• Once all ingredients are used, slice the sushi rolls into evenly sized pieces and serve with soy sauce and pickled ginger.

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