30+ Delicious Easter Quinoa Recipes to Celebrate Spring with Healthy

Easter is a time for family gatherings, festive meals, and celebrating the arrival of spring with fresh, vibrant flavors. As more people are looking for healthier alternatives for their holiday meals, quinoa has emerged as a popular choice.

Not only is quinoa packed with protein and fiber, but it also offers versatility, making it a perfect addition to a wide range of Easter dishes.

Whether you’re preparing a wholesome side dish, a light salad, or a unique dessert, quinoa can be incorporated into almost every course of your Easter spread.

In this blog article, we’ve rounded up 30+ Easter quinoa recipes that will elevate your holiday menu. These recipes combine the nutritious benefits of quinoa with the seasonal flavors of spring, offering options for every dietary preference.

From savory dishes like quinoa salads and veggie burgers to sweet treats like lemon quinoa cakes, you’ll find something to please every guest.

So, let’s dive into these creative, delicious, and healthy Easter quinoa recipes that are perfect for your next celebration!

30+ Delicious Easter Quinoa Recipes to Celebrate Spring with Healthy

Easter is the perfect opportunity to get creative with your menu, and quinoa is a versatile and nutritious ingredient that can take your holiday meals to the next level.

These 30+ Easter quinoa recipes offer a variety of options that are not only healthy but also bursting with fresh, seasonal flavors.

Whether you’re serving up a quinoa salad, baking a quinoa-based dessert, or enjoying a savory dish, these recipes will impress your guests while keeping your Easter spread wholesome and vibrant.

Quinoa’s versatility means you can use it in a variety of ways, from incorporating it into your appetizers and side dishes to crafting the perfect main course or dessert.

So, this Easter, why not try something new and make quinoa the star of your table?

We hope this collection of recipes has inspired you to incorporate quinoa into your holiday meals. Happy cooking, and enjoy the celebration!

Easter Quinoa Salad with Honey Mustard Dressing

This Easter Quinoa Salad with Honey Mustard Dressing is a vibrant, nutrient-packed dish perfect for spring festivities. With colorful veggies, tender quinoa, and a tangy-sweet dressing, this salad is not only healthy but also a visual treat. It’s versatile enough to be served as a side or a light main course, making it a must-have addition to your Easter spread.

Ingredients

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup shredded carrots
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries

For the Honey Mustard Dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Cook the quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, and simmer until the quinoa is tender and water is absorbed (about 15 minutes). Let cool.
2. Prepare the dressing: In a small bowl, whisk together mustard, honey, olive oil, and apple cider vinegar. Season with salt and pepper.
3. Assemble the salad: In a large bowl, combine cooked quinoa, carrots, cucumber, cherry tomatoes, parsley, feta, and cranberries.
4. Toss with the dressing: Pour the dressing over the salad and mix well.
5. Chill and serve: Refrigerate for at least 30 minutes before serving for best flavor.

This Easter Quinoa Salad with Honey Mustard Dressing is a refreshing dish that celebrates the vibrant flavors of spring. The tangy dressing complements the sweetness of cranberries and the freshness of the veggies, making it a crowd-pleaser. Serve it at your Easter brunch or potluck for a wholesome, delightful addition!

Easter Quinoa Stuffed Bell Peppers

These Easter Quinoa Stuffed Bell Peppers are a festive, colorful, and satisfying dish. Packed with a hearty quinoa and vegetable filling, they’re baked to perfection, making them a delicious and healthy option for your Easter celebration. Whether served as a main course or a stunning side, these stuffed peppers are sure to impress.

Ingredients

• 4 large bell peppers (any color), tops removed and seeds cleaned
• 1 cup cooked quinoa
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1/2 cup black beans, rinsed and drained
• 1/2 cup diced zucchini
• 1/4 cup chopped red onion
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the filling: In a large bowl, mix cooked quinoa, corn, black beans, zucchini, red onion, paprika, garlic powder, salt, and pepper.
3. Stuff the peppers: Fill each bell pepper with the quinoa mixture and place them in a baking dish.
4. Top with cheese: Sprinkle shredded mozzarella on top of each stuffed pepper.
5. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.
6. Serve: Let cool slightly before serving.

These Easter Quinoa Stuffed Bell Peppers are a wholesome and visually stunning dish that will brighten up your table. The combination of tender peppers and flavorful filling is sure to win hearts. Perfect for vegetarians and meat lovers alike, this recipe is a versatile and memorable Easter treat.

Easter Quinoa and Asparagus Frittata

This Easter Quinoa and Asparagus Frittata is a delightful blend of hearty quinoa, tender asparagus, and creamy eggs, baked to golden perfection. Ideal for brunch or a light dinner, this frittata is a protein-packed, gluten-free dish that’s as nourishing as it is tasty. Its bright flavors and ease of preparation make it a star of the Easter table.

Ingredients

• 6 large eggs
• 1/4 cup milk
• 1 cup cooked quinoa
• 1 cup chopped asparagus (woody ends removed)
• 1/4 cup chopped green onions
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C) and grease a pie dish or oven-safe skillet.
2. Cook the asparagus: Heat olive oil in a skillet over medium heat. Add asparagus and green onions, cooking for 3–4 minutes until tender.
3. Mix the eggs: In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in cooked quinoa and half of the Parmesan cheese.
4. Combine: Add the asparagus mixture to the egg mixture and pour into the prepared dish.
5. Bake: Sprinkle the remaining Parmesan on top and bake for 25–30 minutes, or until the frittata is set and lightly golden.
6. Cool and serve: Let cool for a few minutes before slicing.

This Easter Quinoa and Asparagus Frittata combines simple ingredients into a dish that’s both elegant and satisfying. Packed with protein and seasonal veggies, it’s perfect for celebrating Easter with family and friends. Pair it with a fresh salad or crusty bread for a complete meal everyone will enjoy!

Easter Quinoa and Roasted Vegetable Tart

This Easter Quinoa and Roasted Vegetable Tart is a delightful blend of savory flavors and textures, featuring a crispy, buttery crust filled with quinoa and roasted vegetables. With its festive colors and wholesome ingredients, this tart is a perfect centerpiece for your Easter brunch or dinner table. It’s elegant, satisfying, and sure to be a hit with guests.

Ingredients

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup chilled butter, cubed
• 1/4 teaspoon salt
• 2–3 tablespoons cold water

For the Filling:

• 1 cup cooked quinoa
• 1 cup roasted vegetables (e.g., bell peppers, zucchini, cherry tomatoes, and eggplant)
• 1/4 cup chopped fresh basil
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• Salt and pepper to taste

Instructions

1. Prepare the crust: In a food processor, pulse flour, salt, and butter until the mixture resembles coarse crumbs. Gradually add cold water until the dough begins to form. Wrap in plastic wrap and chill for at least 30 minutes.
2. Roast the vegetables: Preheat the oven to 400°F (200°C). Toss your chosen vegetables with olive oil, salt, and pepper, and roast for 20–25 minutes until tender and slightly caramelized.
3. Roll out the dough: On a lightly floured surface, roll the dough into a circle large enough to fit your tart pan. Press into the pan and trim the edges.
4. Assemble the tart: In a mixing bowl, combine cooked quinoa, roasted vegetables, ricotta cheese, Parmesan, eggs, and basil. Season with salt and pepper. Pour this mixture into the prepared tart crust.
5. Bake: Preheat the oven to 375°F (190°C) and bake the tart for 30–35 minutes until the filling is set and golden.
6. Serve: Let the tart cool for a few minutes before slicing and serving.

This Easter Quinoa and Roasted Vegetable Tart offers a rich and hearty combination of quinoa, creamy cheese, and vibrant roasted vegetables nestled in a buttery crust. It’s a delicious way to celebrate the season and adds a touch of elegance to any Easter spread. Serve it alongside a simple salad for a wholesome meal that will please everyone at the table.

Easter Quinoa and Spinach Stuffed Mushrooms

These Easter Quinoa and Spinach Stuffed Mushrooms are a savory, bite-sized treat that’s perfect for Easter appetizers or as a light starter. The earthy mushrooms are filled with a flavorful quinoa and spinach mixture, topped with cheese, and baked until golden. These stuffed mushrooms are not only delicious but also packed with nutrients, making them a healthy and satisfying option.

Ingredients

• 12 large white mushrooms, stems removed
• 1/2 cup cooked quinoa
• 1/2 cup fresh spinach, chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 2 tablespoons chopped fresh garlic
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the filling: In a pan, heat a drizzle of olive oil over medium heat. Add the chopped garlic and spinach, cooking until the spinach is wilted.
3. Mix the quinoa: In a large bowl, combine the cooked quinoa, spinach mixture, cream cheese, Parmesan, breadcrumbs, salt, and pepper.
4. Stuff the mushrooms: Spoon the quinoa mixture into each mushroom cap, pressing gently to pack the filling.
5. Bake: Arrange the stuffed mushrooms on a baking sheet and drizzle with olive oil. Bake for 15–20 minutes, or until the mushrooms are tender and the tops are golden.
6. Serve: Allow the stuffed mushrooms to cool slightly before serving.

These Easter Quinoa and Spinach Stuffed Mushrooms make a flavorful, bite-sized appetizer that will impress guests without overwhelming them. The combination of quinoa, spinach, and creamy cheese provides a satisfying bite, while the mushrooms add an earthy depth of flavor. Perfect for Easter gatherings, they are light yet filling, offering a healthy start to your festive meal.

Easter Quinoa, Pea, and Mint Salad

This Easter Quinoa, Pea, and Mint Salad is a fresh and vibrant dish that brings together the delicate sweetness of peas, the hearty quinoa, and the refreshing flavor of mint. It’s an easy-to-make, gluten-free salad that’s full of springtime flavors, making it the perfect addition to your Easter spread. Light, nutritious, and full of color, it will complement any Easter meal.

Ingredients

• 1 cup cooked quinoa
• 1 cup fresh peas (or frozen, thawed)
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook the quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then lower the heat and simmer until the quinoa is cooked (about 15 minutes). Let it cool.
2. Prepare the salad: In a large bowl, combine the cooked quinoa, peas, and mint.
3. Make the dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Assemble the salad: Drizzle the dressing over the quinoa mixture and toss gently.
5. Serve: Top with crumbled feta cheese and refrigerate until ready to serve.

This Easter Quinoa, Pea, and Mint Salad is a refreshing and healthy addition to any Easter celebration. The balance of textures—from the chewy quinoa to the crisp peas—and the bright flavors of mint and lemon make it a perfect complement to any dish. This easy-to-make salad is not only visually appealing but also packed with nutrients, offering a light and delicious way to celebrate the season.

Easter Quinoa and Carrot Cake Muffins

These Easter Quinoa and Carrot Cake Muffins combine the wholesome goodness of quinoa with the rich flavors of a classic carrot cake. Filled with shredded carrots, warm spices, and a touch of honey, these muffins are perfect for an Easter brunch or as a grab-and-go breakfast. They’re soft, naturally sweetened, and packed with nutrients, making them a delicious and healthy treat for the holiday.

Ingredients

• 1/2 cup cooked quinoa
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup honey
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded carrots
• 1/4 cup chopped walnuts (optional)
• 1/4 cup raisins (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Prepare the dry ingredients: In a large bowl, combine the flour, baking soda, cinnamon, ginger, and salt.
3. Mix the wet ingredients: In a separate bowl, whisk the eggs, honey, applesauce, and vanilla extract until smooth.
4. Combine: Add the cooked quinoa, shredded carrots, walnuts, and raisins (if using) to the wet mixture and stir to combine.
5. Bake: Spoon the batter into the muffin cups, filling each about 3/4 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

These Easter Quinoa and Carrot Cake Muffins are a healthier twist on a beloved classic. Packed with fiber, protein, and vitamins, they make a great addition to your Easter spread. The combination of quinoa, carrots, and warm spices creates a satisfying, delicious muffin that’s both indulgent and nutritious. These muffins will be a hit with guests of all ages!

Easter Quinoa and Avocado Spring Rolls

These Easter Quinoa and Avocado Spring Rolls are a light, fresh, and fun way to celebrate the season. Filled with quinoa, creamy avocado, and crisp vegetables, they are wrapped in delicate rice paper and served with a tangy dipping sauce. These spring rolls are perfect for a light appetizer or healthy snack, offering a burst of flavor and texture in every bite.

Ingredients

• 1 cup cooked quinoa
• 8 rice paper wrappers
• 1 avocado, sliced
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup hoisin sauce (for dipping)
• 1 tablespoon rice vinegar (for dipping)
• 1 tablespoon soy sauce (for dipping)

Instructions

1. Prepare the vegetables: Slice the avocado, julienne the cucumber, and shred the carrots. Set aside.
2. Soften the rice paper: Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for 5–10 seconds until soft and pliable.
3. Assemble the spring rolls: Lay the softened rice paper on a flat surface. In the center, place a small spoonful of quinoa, avocado slices, carrots, cucumber, cilantro, and mint.
4. Roll up the spring rolls: Carefully fold the sides of the rice paper over the filling, then roll from the bottom to enclose the ingredients. Repeat with the remaining wrappers and fillings.
5. Make the dipping sauce: In a small bowl, combine hoisin sauce, rice vinegar, and soy sauce.
6. Serve: Arrange the spring rolls on a platter and serve with the dipping sauce on the side.

These Easter Quinoa and Avocado Spring Rolls offer a refreshing and healthy option for your Easter table. With their vibrant colors and fresh ingredients, they’re not only delicious but also a feast for the eyes. The quinoa adds a satisfying texture, while the avocado brings a creamy richness. Serve these spring rolls at your Easter gathering for a light, flavorful appetizer that everyone will enjoy.

Easter Quinoa and Lemon Herb Chicken Skewers

These Easter Quinoa and Lemon Herb Chicken Skewers are a delicious and flavorful way to incorporate protein and grains into your holiday meal. Marinated in a bright lemon herb dressing and paired with a side of quinoa, these skewers are light, zesty, and perfect for grilling or roasting. They’re a great choice for Easter dinner or as a fun, festive main course.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 cup cooked quinoa
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes)

Instructions

1. Prepare the marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, rosemary, thyme, garlic, salt, and pepper.
2. Marinate the chicken: Add the cubed chicken to the marinade and toss to coat. Refrigerate for at least 30 minutes, preferably 1-2 hours.
3. Assemble the skewers: Thread the marinated chicken cubes onto the skewers.
4. Grill or roast: Preheat the grill or oven (to 400°F/200°C). Grill the skewers for 6–8 minutes per side, or roast in the oven for 15–20 minutes, until the chicken is fully cooked and golden.
5. Serve: Serve the skewers over a bed of cooked quinoa and garnish with additional herbs or lemon wedges.

These Easter Quinoa and Lemon Herb Chicken Skewers are a vibrant and satisfying main course that’s packed with fresh, zesty flavors. The combination of juicy grilled chicken and fluffy quinoa makes for a wholesome and tasty meal. Whether you’re hosting a backyard BBQ or enjoying an Easter dinner indoors, these skewers are sure to impress your guests with their light and bright flavors.

Easter Quinoa and Sweet Potato Salad

This Easter Quinoa and Sweet Potato Salad is a vibrant, colorful dish that is perfect for the holiday table. Roasted sweet potatoes, earthy quinoa, and a tangy lemon dressing combine to create a flavorful salad that’s both filling and refreshing. It’s an easy-to-make, gluten-free side dish that complements Easter mains beautifully while also being healthy and nutrient-packed.

Ingredients

• 1 cup cooked quinoa
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons chopped fresh parsley

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the sweet potatoes: Toss the diced sweet potatoes in olive oil, cinnamon, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, or until tender and golden.
3. Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and pepper until well combined.
4. Assemble the salad: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, red onion, cranberries, and feta cheese (if using).
5. Drizzle with dressing: Pour the dressing over the salad and toss gently to combine.
6. Garnish and serve: Sprinkle chopped parsley over the top before serving.

This Easter Quinoa and Sweet Potato Salad is a hearty yet refreshing dish that perfectly balances sweet, savory, and tangy flavors. The roasted sweet potatoes bring a rich, comforting taste, while the quinoa adds a wholesome texture. With the zing of the lemon dressing and the crunch of cranberries, this salad is sure to be a favorite at your Easter feast, offering a nutritious and colorful side that pairs well with almost any main dish.

Easter Quinoa and Egg Salad

This Easter Quinoa and Egg Salad combines the richness of hard-boiled eggs with the nutty flavor of quinoa to create a protein-packed, satisfying dish. The addition of crunchy vegetables, fresh herbs, and a creamy dressing makes this salad a perfect option for an Easter brunch or light lunch. It’s fresh, filling, and full of springtime flavors.

Ingredients

• 1 cup cooked quinoa
• 4 large eggs, hard-boiled and chopped
• 1/2 cup cucumber, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup green onions, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Prepare the eggs: Boil the eggs by placing them in a pot of water, bringing it to a boil, and then simmering for 10 minutes. Once cooked, peel and chop the eggs.
2. Make the dressing: In a small bowl, combine the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper, whisking until smooth.
3. Combine the ingredients: In a large bowl, mix the quinoa, chopped eggs, cucumber, bell pepper, green onions, and dill.
4. Add the dressing: Pour the yogurt dressing over the quinoa mixture and toss gently to coat all ingredients.
5. Serve: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

This Easter Quinoa and Egg Salad is a hearty yet light dish that offers a satisfying mix of textures and flavors. The creaminess of the Greek yogurt dressing enhances the crisp vegetables and nutty quinoa, while the hard-boiled eggs provide richness and protein. This salad is perfect for Easter gatherings, whether as a main or side dish, and can be made ahead for convenience. It’s a great way to incorporate spring ingredients while enjoying a nutritious, flavorful meal.

Easter Quinoa and Asparagus Stir-Fry

This Easter Quinoa and Asparagus Stir-Fry is a vibrant, nutritious dish that combines the nutty texture of quinoa with the crisp tenderness of asparagus and the subtle flavors of garlic and soy sauce. Quick to prepare and packed with vitamins, this dish makes a wonderful side or light main course for Easter. It’s an ideal way to showcase fresh spring ingredients while keeping the meal light and healthy.

Ingredients

• 1 cup cooked quinoa
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 tablespoon sesame seeds
• 2 tablespoons chopped green onions

Instructions

1. Prepare the asparagus: Heat olive oil in a large pan or wok over medium heat. Add the asparagus pieces and sauté for 3–4 minutes, or until just tender but still crisp.
2. Add the garlic: Stir in the minced garlic and cook for an additional 1–2 minutes, or until fragrant.
3. Combine with quinoa: Add the cooked quinoa to the pan with the asparagus and garlic, stirring to combine.
4. Make the sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Pour this sauce over the quinoa and asparagus mixture, stirring to coat everything evenly.
5. Garnish and serve: Sprinkle with sesame seeds and chopped green onions before serving.

This Easter Quinoa and Asparagus Stir-Fry is a light, healthy, and quick dish that’s full of spring flavors. The quinoa provides a hearty base while the asparagus adds a crisp, fresh crunch. The savory sauce with hints of sesame and honey elevates the dish, making it a perfect addition to your Easter menu. This stir-fry is not only easy to prepare but also packed with nutrients, making it a satisfying, wholesome option for your holiday meal.

Easter Quinoa and Lemon Poppy Seed Cake

This Easter Quinoa and Lemon Poppy Seed Cake is a light, zesty dessert that celebrates the season with bright citrus flavors and a subtle nuttiness from the quinoa. The quinoa flour makes this cake wonderfully moist while adding extra protein and fiber, making it a great healthier alternative for an Easter treat. The tangy lemon glaze drizzled on top gives it an extra touch of sweetness that is perfect for spring.

Ingredients

• 1 cup cooked quinoa
• 1 1/2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons poppy seeds

For the Glaze:

• 1/4 cup powdered sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix the dry ingredients: In a bowl, whisk together the almond flour, baking powder, baking soda, and salt.
3. Prepare the wet ingredients: In a separate bowl, beat the eggs, maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract until smooth.
4. Combine: Stir the cooked quinoa into the wet ingredients, then gradually add the dry ingredients, mixing until just combined.
5. Add poppy seeds: Gently fold in the poppy seeds.
6. Bake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Make the glaze: While the cake is baking, whisk together the powdered sugar and lemon juice to create the glaze.
8. Serve: Allow the cake to cool before drizzling with the lemon glaze. Slice and serve.

This Easter Quinoa and Lemon Poppy Seed Cake is a delightful treat that combines the tangy freshness of lemon with the nuttiness of quinoa. The cake is light yet moist, with a burst of citrus flavor and a crunchy poppy seed texture. It’s an excellent dessert to serve at your Easter celebration, offering a healthier alternative to traditional cakes while still satisfying your sweet tooth. The lemon glaze adds a perfect touch of sweetness to complete this springtime dessert.

Easter Quinoa and Strawberry Spinach Salad

This Easter Quinoa and Strawberry Spinach Salad is a refreshing, vibrant dish that combines the sweetness of fresh strawberries with the richness of quinoa and the earthiness of spinach. The addition of toasted almonds and a tangy balsamic vinaigrette gives this salad a delightful crunch and a burst of flavor. Perfect for a light Easter lunch or as a side dish, this salad brings a touch of spring to your table.

Ingredients

• 1 cup cooked quinoa
• 4 cups fresh spinach
• 1 cup strawberries, sliced
• 1/4 cup toasted almonds, chopped
• 1/4 cup feta cheese, crumbled (optional)

For the Dressing:

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Prepare the dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper until smooth.
2. Assemble the salad: In a large bowl, combine the cooked quinoa, spinach, and sliced strawberries.
3. Add the toppings: Sprinkle with toasted almonds and crumbled feta cheese (if using).
4. Dress the salad: Pour the dressing over the salad and toss gently to combine.
5. Serve: Serve immediately or chill for 15 minutes to allow the flavors to meld together.

This Easter Quinoa and Strawberry Spinach Salad is a refreshing and nutritious dish that perfectly captures the spirit of spring. The sweetness of the strawberries pairs beautifully with the earthy quinoa and fresh spinach, while the balsamic dressing adds a rich, tangy flavor. The toasted almonds bring a nice crunch, and the optional feta cheese adds a creamy element. Whether as a light main or a side dish, this salad is an ideal choice for your Easter menu.

Easter Quinoa and Chickpea Veggie Burgers

These Easter Quinoa and Chickpea Veggie Burgers are a healthy and satisfying plant-based option for your Easter celebrations. Packed with protein from quinoa and chickpeas, along with a blend of spices and vegetables, these burgers are flavorful and filling. They’re perfect for serving with a whole wheat bun, salad, or even on their own. These veggie burgers are sure to be a hit with vegetarians and meat-eaters alike!

Ingredients

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and mashed
• 1/2 cup grated zucchini
• 1/4 cup grated carrot
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1/4 cup breadcrumbs
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Prepare the mixture: In a large bowl, combine the cooked quinoa, mashed chickpeas, grated zucchini, grated carrot, red onion, garlic, cumin, paprika, soy sauce, lemon juice, and breadcrumbs. Season with salt and pepper to taste.
2. Form the patties: Using your hands, shape the mixture into 4–6 patties, depending on your preferred burger size.
3. Cook the patties: Heat a tablespoon of olive oil in a skillet over medium heat. Fry the patties for 3–4 minutes on each side, or until golden brown and crispy.
4. Serve: Serve the veggie burgers on whole wheat buns with your favorite toppings, such as lettuce, tomato, avocado, or a drizzle of tahini.

These Easter Quinoa and Chickpea Veggie Burgers are a delicious and nutritious option for anyone looking for a plant-based alternative to traditional burgers. The quinoa and chickpeas provide a hearty, satisfying texture, while the spices and vegetables add a rich flavor profile. Whether you’re serving them at an Easter brunch or as a part of a BBQ, these veggie burgers are bound to be a crowd-pleaser. They’re a great way to introduce more plant-based meals into your diet without sacrificing taste or satisfaction.

Note: More recipes are coming soon!