Rainbow Quinoa Cups

So, we love quinoa 'round here.
It's easily digestible and high in protein.  It's also faster to cook than rice and can be eaten sweet or savory.
Yay quinoa!!

I usually just cook quinoa in plain water, but sometimes I change it up and use a fresh veggie juice.  It adds color, flavor and nutrition.  Here's quinoa cooked in 1/2 fresh carrot juice 1/2 water. 

It's orange!  It's fun already!  Yes, I know I'm lame. Want to make pink quinoa?  Use beet juice!  Word of caution - do not serve to those who do not like beets as it definitely imparts a beety flavor to the quinoa.  I do not recommend using any green juice to cook the quinoa.  It oxidizes far too rapidly and would probably make it bitter.  Root veggie juices are your best bet.

I thought I'd share this easy recipe for another veggie loaf type meal like this one here.

These little cakes are a nutritional powerhouse.  Lots of protein, fiber and B vitamins.  The veggies can be easily switched out for whatever you have on hand.  I like garbanzo beans in this, but you could sub white beans, black beans or even kidney beans if that's what you've got.  These also freeze really well and make great cold/room temp lunch basket meals.  Ok, on to the recipe!

Rainbow Quinoa Cups

1 cup fresh squeezed carrot juice
1/2 cup carrot pulp (from your fresh squeezed juice)
1 cup water
1 cup quinoa (rinsed and drained)
1 1/2 cups cooked garbanzo beans
1/2 cup flat rolled oats
1/4 flax seeds
2 Tbs olive oil
3 cloves garlic diced
1 red bell pepper diced
1 ear of fresh corn (corn sliced off the ear- about 1/2 cup)
1/2 cup green peas (fresh shelled would be yummy, but frozen is fine)
1 cup diced baby portobello mushrooms
1/2 cup nutritional yeast
1/3 fresh parsley chopped fine
sea salt
fresh ground pepper

Preheat oven to 350.  Oil a muffin tin.  Combine the quinoa, carrot juice and water in a pot and bring to a boil.  Turn down to a simmer, cover and cook for 10 minutes.  Add the carrot pulp, mixing it in well, then turn off the heat, cover the pot and allow to sit on the stove for another 10-15 minutes while you prepare the veggies.  **This makes a bit more than you need for the recipe, so be sure you have some little helpers to eat the leftovers out of the bowl...ahem...**

In a skillet heat the olive oil and add the garlic, mushrooms, corn, bell pepper, fresh peas (if using frozen add them only for the last 2-3 minutes), pinch of sea salt, freshly ground pepper and cook for about 5 minutes. You want them softened, but not all mushy!  While they're cooking combine the oats, flax and beans in a food processor and add 1/2 cup of water.  Whirl it around until it's nice and smooth.  In a large bowl combine bean mixture, veggies and 2 cups of your carrot quinoa.  Mix it all together and add the nutritional yeast, parsley and salt/pepper to taste. 

Spoon mixture into muffin tins to the very top and pat down with the back of the spoon.  Unless you have freakishly large muffin tins, this recipe should fill all 12 cups.

Bake at 350 for 40 minutes, then let cool and set in the tins for another 10 minutes.  Pop them out and eat them!


  1. Thanks for this, I've recently discovered quinoa and I've been looking for new ideas for cooking it.


  2. thanks so much for this one. This pregnant mama is having a hard time eating the way she should!


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