Alright, I promise, this is my last quinoa entry… of the week! πŸ˜‰

Seriously, I know I’ve been cooking with quinoa a lot lately. Well, it’s not that I suddenly got totally addicted to the seed, it’s just that, when I made a batch last week in prevision for my beet salad and my quinoa cakes, I sort of forgot that I was only cooking for one, so I made WAYYYY too much. And, me being me and not wanting to waste food, well, I had to plan a lot of my meals around this little *mistake*.

Not that I mind, to be honest: I happen to really love that little seed.

One thing that bugs me about quinoa, though, is that I find it never quite fills me up! I mean, this salad right here calls for a whole cup of cooked quinoa, and when I was done eating, I still felt hungry! I don’t know why that is… one would think that after eating such a large quantity of a rather calorie dense “grain”, which also happens to be a good source of complete protein, they would be extremely full, but for me, that’s never been the case.

The cakes seemed to fill me up a lot more, but I figure that’s probably more due to the breadcrumbs that was in them. If you’ve ever made breadcrumbs at home, you know that you need quite a few slices of bread to make one cup of breadcrumbs, like 4-6 easy, depending on the kind of bread that you are using.


Anyone else finds that quinoa just never seems to fill them up?

Or is it just me?

(Serves 1)

  • 1 cup cooked quinoa
  • 100g mushrooms, sliced
  • 200g asparagus, cut into 1″ pieces
  • 2 green onions, sliced
  • 25g sundried tomatoes, chopped
  • 15g goat cheese, crumbled
  • 1 tsp pumpkin seeds
  • Β½ tsp salt
  • ΒΌ tsp freshly cracked black pepper


  1. Preheat a skillet coated with cooking spray over high heat. Cook your mushrooms until they are nice and golden on each side, about 2-3 minutes per side.
  2. Add asparagus, salt and pepper and continue cooking for a minute or two, then throw in green onions and sundried tomatoes. Give this another minute or two, depending on how tender you like your asparagus.
  3. Combine cooked quinoa and stir delicately until heated through.
  4. Transfer to serving plate and garnish with pumpkin seeds and goat cheese crumbles.


Quinoa on Foodista