We are so excited about our new community Migrai-Neverland that will open on November 20th. You have asked for more Migraine Miracle-approved recipes, so you’ll find an entire recipe archive housed there.

We will continue adding new recipes and will sometimes add collections focusing on a particular ingredient. That’s what we’ve done here. And our star ingredient of the day is… Quinoa! We love this high-protein food for so many reasons. It satisfies our craving for something starchy. We use it in place of rice, breadcrumbs and oats. And here’s the kicker… because it’s so high in protein (and so filling!), you won’t end up overeating like you would with empty rice/bread calories. Big win.

5. Quinoa Faux-sotto

Convert your favorite risotto recipe into a lower-carb, higher-protein variety by using quinoa instead of rice. Here we used leftover pork chops to make this recipe. Omit the parmesan if that’s a trigger for you.

Ingredients: 

• 4 c. chicken stock, divided
• 1 c. pearl quinoa, rinsed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 4 oz. mushrooms, chopped
• 1 c. buttermilk
• 1 tbsp dry mustard
• 1 tbsp mustard seed
• 2 tbsp gluten-free tamari
• 1/2 tsp salt
• 2 c. pork, cooked and chopped
• 2 c. kale, chopped
• 1 tbsp goat cheese
• 1/4 c. parmesan, shredded

Instructions: 

1. Cook the quinoa with 2 c. chicken stock. (Bring to a boil, then reduce heat to low, cover and simmer until moisture has been mostly absorbed).
2. Sauté the onions and garlic over medium-low heat just until soft and fragrant.
3. Add the mushrooms and continue to cook for about 5 more minutes, stirring so that the onions and garlic don’t brown too much.
4. While those are cooking, combine the remaining 2 cups broth, buttermilk, dry mustard, mustard seed, tamari, and salt in a bowl.
5. Once mushrooms are soft, incorporate the liquid mixture into the pan.
6. Add the quinoa and stir well to incorporate.
7. Continue to cook over medium-low heat and add in the pork and kale. Mix in well.
8. Cook for about 5-8 minutes, or until the mixture is heated through and the kale begins to wilt a touch.
9. Incorporate the cheese and serve.

4. Broccoli-Quinoa Casserole

This is a nice holiday staple, substituting quinoa for the traditional rice in this casserole.

Ingredients: 

• 2 c. quinoa (pearl or red), rinsed
• 4 c. chicken broth
• 2 tsp. salt
• 4 c. broccoli florets, chopped into small (but not superfine) pieces
• 1 c. sour cream
• 3 tbsp gluten-free tamari
• 1.5 tbsp hot sauce
• 1 tbsp dry mustard
• 1 tbsp smoked paprika
• 3 c. extra-sharp cheddar, shredded
• butter to grease the pan

Instructions: 

1. Cook the quinoa with chicken stock and salt. (Bring to a boil, then reduce heat to low, cover and simmer until moisture has been mostly absorbed).
2. Preheat the oven to 375°.
3. Generously butter a medium-sized casserole or glass baking dish.
4. Meanwhile, in a small bowl, mix the sour cream, tamari, hot sauce, mustard, and paprika.
5. Incorporate the sour cream mixture into the quinoa.
6. Add the broccoli and cheddar. Stir well.
7. Spread into the casserole pan and smooth the top.
8. Bake for about 25 minutes or until heated through and just beginning to brown on top.

3. Squash-Quinoa Casserole

Here’s another great casserole that will be great for the holidays.

Ingredients: 

• 1 c. red quinoa, rinsed
• 2 c. chicken broth
• 1 tbsp butter
• 1 medium squash, sliced into thin rounds (mandoline helpful here if you have one)
• 8 oz. (about 2 cups), grated Gruyere cheese
• 3/4 c. heavy cream
• 2 tsp salt, plus more to taste
• pepper to taste

Instructions:

1. Cook quinoa with broth and salt. Bring quinoa and broth to a boil. Cover pot and simmer for about 15 minutes or until cooked.
2. Preheat oven to 400º.
3. Butter a small casserole dish.
4. Line the bottom of the buttered dish with squash rounds, overlapping slightly to cover the bottom.
5. Sprinkle slices with salt and pepper.
6. Top with a layer of cooked quinoa.
7. Sprinkle cheese over the top of that.
8. Repeat layering, starting with the squash.
9. Continue layering until casserole dish is full.
10. Pour cream over the top of the casserole.
11. Bake for about 30 minutes, or until casserole is bubbly and cheese is melted and beginning to brown.

2. Thai Quinoa Meatballs & Soup

Ingredients: 

Meatballs:

• 1 c. red quinoa, rinsed
• 2 c. chicken broth
• 1 tbsp olive oil
• 2 tbsp fresh lemongrass, finely chopped (about 2 stalks)
• 1 tbsp fresh ginger, finely chopped
• 3 garlic cloves, minced
• 1/3 c. gluten-free tamari
• 1 egg
• 1 tsp salt
• 1 tsp freshly cracked black pepper
• 2 tbsp cilantro, finely chopped (optional)
• 1/4 c. red bell pepper, finely chopped
• 1 green onion, finely sliced
• 1/2 c. zucchini, finely chopped
• 1 lb ground pork

Soup:

• 1 can unsweetened coconut milk, (We prefer ones that do not contain guar gum.)
• 1/4 c. gluten-free tamari
• 1.5 tbsp rice vinegar
• 1 tbsp honey
• 1.5 tbsp sriracha
• 1 tsp fresh lemongrass finely chopped
• 1 tsp fresh ginger, finely chopped

Instructions: 

1. Cook quinoa in broth (instead of water) following package heating instructions. Cool completely once cooked.
2. Preheat oven to 375º.
3. Heat olive oil over medium-low heat and add lemongrass, ginger and garlic. Sauté until fragrant and just beginning to soften, about 4-5 minutes. Set aside to cool.
4. Blend egg with tamari, salt, pepper and cilantro (if using) and set aside.
5. Mix the zucchini, green onion and bell pepper into the quinoa.
6. Work the quinoa mixture into the ground pork in a medium bowl.
7. Add the tamari-egg mixture and work completely into ground pork.
8. Line a sheet pan with parchment paper.
9. Roll golf-ball sized meatballs and space about an inch apart on the pan.
10. Cook in the oven for about 20 minutes, or until meatballs are cooked through but not dried out.
11. Add soup components to a medium pot and bring just to a simmer.
12. Add the meatballs and continue heating just below a simmer for another 20 minutes.

1.Quinoa Breakfast Cereal

And here’s our favorite way to use quinoa — for breakfast. We’ve used coconut milk to make it dairy-free, but there are other ingredients that could be triggers for you. Just cut back or eliminate those ingredients.

Ingredients: 

• 1 c. pearl quinoa, rinsed
• 2 cans unsweetened coconut milk (We prefer ones without guar gum. Try Goya brand.), well shaken and divided
• 1.5 c. water
• 2.5 tsp ground cinnamon, divided
• pinch salt
• 1/4 c. honey
• 1/2 c. raisins
• 1/2 c. coconut, toasted
• 1/2 c. sliced almonds, toasted

Instructions:

1. Cook the quinoa in 1 can of coconut milk, water and 1.5 tsp cinnamon. (Bring to a boil, then reduce heat to low, cover and simmer until moisture has been mostly absorbed).
2. Meanwhile, in a small bowl, whisk together the other can of coconut milk, honey and remaining cinnamon.
3. Once the quinoa has cooked, incorporate the liquid mixture (add more coconut milk if you like a looser cereal).
4. Mix in the coconut, almonds and raisins, if using.
5. Serve warm or refrigerated.

That gives you just a tiny taste of the recipes you’ll have access to over in our forums. Don’t miss you chance to be part of our new community full of resources and support! Join us in Migrai-Neverland!