Blog

Are you a fan of creamy, rich flavors? Do you love the combination of coconut milk and juicy chicken? Look no further! We’ve gathered 18 mouth-watering recipes that combine the two in perfect harmony. From curries to soups, stews to casseroles, we’ll take you on a culinary journey around the world, showcasing the versatility of coconut milk and chicken.

Whether you’re in the mood for something spicy or mild, these recipes are sure to please even the pickiest eaters. With flavors inspired by Thai, Vietnamese, Indian, and Caribbean cuisines, there’s something for everyone. So go ahead, indulge in these creamy coconut milk and chicken delight recipes, and discover a whole new world of flavor!

Creamy Coconut Chicken Curry

This rich and flavorful curry is a perfect blend of Indian spices, creamy coconut milk, and tender chicken. Serve it over basmati rice or with some naan bread for a satisfying meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add onions and cook until they start browning.
2. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add chicken and cook until browned on all sides.
4. Pour in coconut milk and chicken broth. Season with salt and pepper to taste.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through.
6. Garnish with chopped cilantro and serve.

Cooking Time: 25-30 minutes

Thai Coconut Milk and Chicken Soup

This creamy and aromatic soup is a staple of Thai cuisine, perfect for warming up on a chilly day. With its rich flavors and tender chicken, it’s a dish that will leave you craving for more.

Ingredients:

– 2 lbs boneless, skinless chicken breast or thighs
– 2 cups coconut milk
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup chicken broth
– 1/2 cup water
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add diced onion, minced garlic, and grated ginger; cook until the mixture is softened, about 3-4 minutes.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Pour in coconut milk, chicken broth, water, and curry paste. Stir well to combine.
5. Bring the mixture to a simmer and let it cook for 20-25 minutes or until the chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 30-35 minutes

Coconut Milk Braised Chicken Thighs

Moist and flavorful chicken thighs are slow-cooked in a creamy coconut milk sauce, perfect for a comforting weeknight dinner. This recipe is easy to make and requires minimal effort, with the rich flavors of coconut and spices doing all the work.

Ingredients:

– 4 bone-in, skin-on chicken thighs
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)

Instructions:

1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the chicken thighs and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
5. Stir in the cumin, paprika, salt, and pepper.
6. Pour in the coconut milk and bring to a simmer.
7. Return the chicken thighs to the pot, cover, and transfer to the oven.
8. Braise for 25-30 minutes or until the chicken is cooked through and the sauce has thickened.

Cooking Time: 35-40 minutes

Spicy Coconut Chicken Stir-Fry

Spicy Coconut Chicken Stir-Fry Recipe

A flavorful and spicy stir-fry recipe that combines the richness of coconut milk with the boldness of red pepper flakes, all wrapped up in a delicious chicken dish.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp red pepper flakes
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
3. In the same pan, add the onion and garlic and cook until softened, about 3-4 minutes.
4. Stir in the cumin, red pepper flakes, and coconut milk. Bring to a simmer and let cook for 2-3 minutes or until the sauce thickens slightly.
5. Add the cooked chicken back into the pan and stir to combine with the sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 15-20 minutes

Coconut Milk Marinated Grilled Chicken

A tropical twist on traditional grilled chicken, this recipe marries the rich flavors of coconut milk with the smokiness of the grill. The result is a moist and aromatic dish perfect for any outdoor gathering.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1 cup coconut milk
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large bowl, whisk together coconut milk, olive oil, garlic, soy sauce, honey, and cumin.
2. Add the chicken breasts and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat grill to medium-high heat. Remove chicken from marinade and shake off excess.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Let rest for a few minutes before serving. Garnish with cilantro leaves if desired.

Cooking Time: 15-20 minutes

Coconut Chicken and Rice Casserole

Coconut Chicken and Rice Casserole: A creamy and flavorful twist on a classic comfort food dish.

Ingredients:

– 1 1/2 cups cooked white rice
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 cup coconut milk
– 1/4 cup shredded coconut
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– Salt and pepper to taste
– 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add diced onion and minced garlic to the skillet and cook until softened, about 2-3 minutes.
4. Stir in curry powder and cook for an additional minute.
5. In a separate pot, combine cooked rice, coconut milk, and shredded coconut. Bring to a simmer over medium heat.
6. Combine chicken mixture with rice mixture and stir to combine.
7. Transfer the mixture to a 9×13-inch baking dish and top with shredded cheddar cheese.
8. Bake for 25-30 minutes or until hot and bubbly.

Cooking Time: 25-30 minutes

Slow Cooker Coconut Chicken Stew

A creamy and aromatic slow cooker stew that’s perfect for a weeknight dinner or special occasion. This recipe combines the rich flavors of coconut milk, chicken, and spices to create a deliciously comforting dish.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 can (14 oz) coconut milk
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Fresh cilantro, for garnish

Instructions:

1. Add the chicken, onion, garlic, cumin, paprika, salt, and pepper to a slow cooker.
2. Pour in the coconut milk and stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro.

Cooking Time:

– Low: 6-8 hours
– High: 3-4 hours

Coconut Milk Chicken Adobo

This creamy and aromatic adobo recipe combines the rich flavors of coconut milk with tender chicken, creating a unique twist on the traditional Filipino dish.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– 1 can (14 oz) coconut milk
– 1/4 cup soy sauce
– 1/4 cup vinegar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. In a large pan, heat oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Remove chicken from pan, then add garlic, cumin, and paprika (if using). Cook for 1 minute.
3. Pour in coconut milk, soy sauce, and vinegar. Stir to combine.
4. Return chicken to the pan, cover, and simmer for 20-25 minutes or until cooked through.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve.

Cooking Time: 25-30 minutes

Vietnamese Coconut Chicken Curry

A rich and creamy curry that combines the flavors of Vietnam with a hint of coconut, perfect for a comforting and aromatic meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups mixed vegetables (bell peppers, carrots, potatoes)
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pan over medium-high heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, ginger, and chicken; cook until the chicken is browned, about 5-6 minutes.
3. Stir in curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute.
4. Add coconut milk and mixed vegetables; bring to a simmer.
5. Reduce heat to low and let curry simmer for 20-25 minutes or until the chicken is cooked through and the sauce has thickened.

Cooking Time: 30-40 minutes

Coconut Milk Poached Chicken

Elevate your chicken game with this creamy and flavorful recipe that’s perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 cup coconut milk
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together coconut milk, olive oil, garlic, cumin, salt, and pepper.
3. Add the chicken breasts to the bowl and make sure they’re fully coated with the coconut milk mixture.
4. Place the chicken breasts on a baking sheet lined with parchment paper.
5. Poach for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Remove from oven and garnish with fresh cilantro leaves, if desired.
7. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Caribbean Coconut Chicken with Pineapple

Experience the tropical flavors of the Caribbean with this mouthwatering dish that combines the richness of coconut milk, the sweetness of pineapple, and the juiciness of chicken.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1 cup coconut milk
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup pineapple chunks
– 1 teaspoon jerk seasoning
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, or until cooked through.
3. Transfer the chicken to a baking dish and set aside.
4. In the same skillet, add the onion and garlic and sauté until the onion is translucent.
5. Stir in the coconut milk, pineapple chunks, and jerk seasoning. Bring to a simmer.
6. Pour the sauce over the chicken and bake for 15-20 minutes, or until the flavors are well combined and the chicken is coated.

Cooking Time: 30-40 minutes

Coconut Milk Chicken and Mushroom Pasta

A creamy and flavorful pasta dish that combines the richness of coconut milk with the savory taste of chicken, mushrooms, and herbs.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup coconut milk
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 8 ounces pasta of your choice (e.g., penne, fusilli)
– Grated Parmesan cheese for serving (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water and then drain.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
4. Add sliced mushrooms to the skillet and cook until they release their moisture and start browning, about 5 minutes.
5. Stir in coconut milk, heavy cream, and thyme. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
6. Add cooked chicken back into the skillet and stir to combine with mushroom mixture.
7. Combine cooked pasta with the chicken-mushroom mixture. If needed, add some reserved pasta cooking water to achieve desired creaminess.
8. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 25-30 minutes

One-Pan Coconut Chicken and Vegetables

Savor the flavors of tropical paradise with this effortless one-pan recipe that combines juicy chicken, colorful vegetables, and rich coconut milk. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 cup coconut milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet or sauté pan over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
3. Add the bell peppers, onion, and garlic to the pan. Cook until the vegetables are tender-crisp, about 4-5 minutes.
4. Pour in the coconut milk and stir to combine with the vegetables.
5. Return the chicken to the pan and simmer until cooked through, about 2-3 minutes.
6. Season with salt and pepper to taste. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 15-20 minutes

Malaysian Coconut Chicken Rendang

This flavorful dish is a staple of Malaysian cuisine, with tender chicken cooked in a rich and creamy coconut milk-based rendang sauce. Perfect for special occasions or as a comforting meal.

Ingredients:

– 1 pound boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 tablespoons grated fresh ginger
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add onions and cook until caramelized.
2. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
3. Add chicken and cook until browned.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Reduce heat to low and let cook for 30-40 minutes or until chicken is tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves.

Cooking Time: 45 minutes

Indian Coconut Chicken Korma

This flavorful korma recipe is a popular Indian dish made with tender chicken, creamy coconut milk, and aromatic spices. Serve it over basmati rice or with naan bread for a satisfying meal.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can (14 oz) full-fat coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add onions and cook until golden brown.
2. Add garlic, ginger, cumin, curry powder, cinnamon, and cardamom. Cook for 1 minute.
3. Add chicken and cook until browned on all sides.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Reduce heat to low and let korma cook for 10-15 minutes or until the chicken is cooked through.
6. Season with salt and pepper to taste. Garnish with cilantro leaves.

Cooking Time: 20-25 minutes

Coconut Milk Chicken Noodle Soup

This creamy and comforting soup is a twist on the classic chicken noodle soup, with the added richness of coconut milk and flavors of ginger and turmeric. Perfect for a cozy night in or as a soothing remedy when feeling under the weather.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup coconut milk
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 8 ounces egg noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté the onion, garlic, and ginger in a little oil until softened.
2. Add the chicken, cumin, and turmeric. Cook until the chicken is browned.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat, add the coconut milk, and simmer for 15-20 minutes or until the chicken is cooked through.
5. Add the egg noodles and cook according to package instructions.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 30-40 minutes

Baked Coconut Chicken Tenders

Elevate your snack game with these sweet and savory baked coconut chicken tenders!

Ingredients:

– 1 pound boneless, skinless chicken breasts, cut into strips
– 1/2 cup unsweetened shredded coconut
– 1/4 cup panko breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon honey
– 1/2 teaspoon garlic powder
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together coconut, panko breadcrumbs, and a pinch of salt.
3. Dip each chicken strip into the mixture, pressing gently to coat evenly.
4. Line a baking sheet with parchment paper and place the coated chicken strips.
5. Drizzle olive oil over the tenders and sprinkle with honey and garlic powder.
6. Bake for 20-25 minutes or until cooked through.
7. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Coconut Milk Chicken Skewers with Peanut Sauce

Add a tropical twist to your grilled chicken with these flavorful Coconut Milk Chicken Skewers, served with a rich and creamy Peanut Sauce. Perfect for a quick and easy dinner or as an appetizer for your next gathering.

Ingredients:

– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/2 cup coconut milk
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 10 bamboo skewers, soaked in water for 30 minutes
– For the Peanut Sauce: 1/2 cup creamy natural peanut butter, 1/4 cup soy sauce, 1 tablespoon honey, 2 tablespoons coconut milk

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together coconut milk, olive oil, cumin, paprika, salt, and pepper. Add chicken pieces and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Grill skewers for 10-12 minutes, turning occasionally, until cooked through.
5. Serve with Peanut Sauce (see below).

Peanut Sauce:

1. Whisk together peanut butter, soy sauce, honey, and coconut milk in a bowl.
2. Refrigerate for at least 30 minutes to allow flavors to meld.

Summary

Discover 18 mouthwatering recipes that combine the creaminess of coconut milk with the richness of chicken. From spicy stir-fries to comforting curries, these dishes are sure to satisfy your cravings. Try Creamy Coconut Chicken Curry, Thai Coconut Milk and Chicken Soup, or Coconut Milk Braised Chicken Thighs for a taste adventure. Or, go for something more exotic like Vietnamese Coconut Chicken Curry or Indian Coconut Chicken Korma. Whatever your flavor profile, there’s a recipe here that’s sure to delight.

Get ready to fire up your Kamado Joe and take your grilling game to the next level! Whether you’re a seasoned pro or just starting out, these 17 sizzling recipes will inspire you to try new things and experiment with different flavors. From classic comfort foods to gourmet twists, we’ve got you covered.

In this article, we’ll dive into some mouthwatering ideas for your Kamado Joe, including smoked meats, savory vegetables, and even a few sweet treats. You’ll learn how to achieve tender, fall-apart pulled pork, crispy beer can chicken, and succulent ribeye steaks that are sure to impress your friends and family.

So what are you waiting for? Grab your apron and let’s get started!

Smoked Pulled Pork on the Kamado Joe

Transform your pork shoulder into tender, juicy, and flavorful pulled pork with a simple smoking process using your Kamado Joe. This recipe yields a deliciously smoky and tangy result that’s perfect for sandwiches, tacos, or as a standalone dish.

Ingredients:

– 2 pounds boneless pork shoulder
– 1 cup wood chips (your choice of hickory, apple, or cherry)
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste

Instructions:

1. Preheat your Kamado Joe to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Rub the spice mixture all over the pork shoulder.
4. Place the pork shoulder in the Kamado Joe, fat side up.
5. Add wood chips to the smoker box or directly on the coals for a 2-hour smoke period.
6. Smoke the pork for 8-10 hours or until it reaches an internal temperature of 190°F.
7. Remove from heat and let rest for 30 minutes before shredding with two forks.

Cooking Time: 8-10 hours

Kamado Joe Beer Can Chicken

Elevate your backyard BBQ game with this mouthwatering recipe that yields tender, juicy chicken and a rich, beer-infused flavor profile. Perfect for casual gatherings or family dinners.

Ingredients:

– 4 bone-in, skin-on chicken breasts
– 1 can of beer (any style)
– 2 tbsp olive oil
– 1 tsp paprika
– 1 tsp garlic powder
– Salt and pepper, to taste

Instructions:

1. Preheat Kamado Joe to 375°F (190°C).
2. Rinse chicken breasts and pat dry with paper towels.
3. In a small bowl, mix together olive oil, paprika, and garlic powder. Brush the mixture evenly onto both sides of the chicken breasts.
4. Place a beer can in the center of each chicken breast, making sure it’s seated snugly between the meat and the can.
5. Season with salt and pepper to taste.
6. Close Kamado Joe lid and cook for 45-50 minutes or until chicken reaches an internal temperature of 165°F (74°C).
7. Let rest for 10 minutes before serving.

Cooking Time: 45-50 minutes

Reverse Seared Ribeye Steak on the Kamado Joe

Reverse Seared Ribeye Steak on the Kamado Joe

Summary: This recipe yields a tender and flavorful ribeye steak with a crispy crust, achieved by cooking it low and slow then searing it hot. The result is a unique texture combination that will impress your family and friends.

Ingredients:
– 1 (1.5-2 pound) ribeye steak
– 1 tablespoon olive oil
– 1 teaspoon salt
– 0.5 teaspoon black pepper
– 0.5 teaspoon garlic powder

Instructions:
1. Preheat the Kamado Joe to 275°F (135°C).
2. Season the ribeye with salt, black pepper, and garlic powder.
3. Place the steak on a piece of aluminum foil or a cast-iron skillet, fat side up.
4. Close the lid and cook for 2 hours, flipping every 30 minutes.
5. Remove the steak from the grill and let it rest for 10 minutes.
6. Heat a skillet or griddle over high heat (450°F/230°C).
7. Sear the steak on both sides for 1-2 minutes per side, depending on desired level of doneness.
8. Let the steak rest for an additional 5 minutes before slicing and serving.

Cooking Time: 3 hours total, including resting time.

Kamado Joe Smoked Brisket

Smoked Brisket Recipe for Kamado Joe:

A tender and flavorful brisket recipe that’s perfect for any occasion. This classic Texas-style smoked brisket is a crowd-pleaser, with a rich, velvety texture and a deep, smoky flavor.

Ingredients:

– 1 whole brisket (5-6 pounds)
– 1 cup beef rub (see below)
– 1 cup wood chips (post oak or a mix of post oak and mesquite work well)
– 1 cup water
– 1 tablespoon brown sugar

Beef Rub:

– 2 cups chili powder
– 1 cup paprika
– 2 tablespoons garlic powder
– 1 tablespoon onion powder
– Salt, to taste

Instructions:

1. Preheat the Kamado Joe to 225°F.
2. Trim excess fat from the brisket, if necessary.
3. Apply the beef rub evenly to both sides of the brisket.
4. Place the brisket on the grill grate and close the lid.
5. Smoke for 8-10 hours, or until the internal temperature reaches 160°F.
6. Wrap the brisket in foil and add water and brown sugar; continue smoking for an additional 2 hours.
7. Let the brisket rest for 30 minutes before slicing and serving.

Cooking Time: Approximately 10-12 hours

Wood-Fired Pizza on the Kamado Joe

Experience the authentic taste of wood-fired pizza with this simple recipe using your Kamado Joe.

Ingredients:

– 1 lb pizza dough (homemade or store-bought)
– 1/2 cup tomato sauce
– 8 oz mozzarella cheese, shredded
– Toppings of your choice (e.g. pepperoni, mushrooms, bell peppers, olives)
– Fresh basil leaves

Instructions:

1. Preheat Kamado Joe to 500°F (260°C).
2. Roll out pizza dough to desired thickness and shape.
3. Place dough on a piece of parchment paper or a lightly floured pizza peel.
4. Spread tomato sauce over the dough, leaving a small border.
5. Sprinkle mozzarella cheese evenly over the sauce.
6. Add your desired toppings.
7. Slide parchment paper or pizza peel onto preheated Kamado Joe.
8. Cook for 10-12 minutes, or until crust is golden brown and cheese is melted.

Cooking Time: 10-12 minutes

Grilled Cedar Plank Salmon on the Kamado Joe

Experience the rich flavors of cedar-infused salmon, perfectly grilled to perfection on your Kamado Joe. This recipe combines the smoky goodness of a cedar plank with the delicate flavor of wild-caught salmon.

Ingredients:

– 4 wild-caught salmon fillets (6 oz each)
– 1 cedar plank (12″ x 6″)
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat Kamado Joe to 400°F (200°C).
2. In a small bowl, mix together olive oil, lemon juice, garlic, and thyme.
3. Place the salmon fillets on the cedar plank, leaving a 1″ border around each fillet.
4. Brush the top of each salmon fillet with the marinade mixture.
5. Place the cedar plank in the Kamado Joe, close the lid, and cook for 12-15 minutes or until the salmon is cooked through.
6. Remove from heat and let it rest for 2-3 minutes before serving.

Cooking Time: 12-15 minutes

Charcoal-Roasted Whole Turkey on the Kamado Joe

Transform your holiday gathering with a show-stopping, perfectly roasted turkey, achieved effortlessly with the Kamado Joe’s unique charcoal cooking capabilities.

Ingredients:

– 1 (12-14 pound) whole turkey
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon dried thyme
– 1 teaspoon paprika
– Salt and pepper, to taste

Instructions:

1. Preheat the Kamado Joe to 350°F (175°C).
2. Rinse the turkey and pat dry with paper towels.
3. In a small bowl, mix together olive oil, garlic, thyme, paprika, salt, and pepper.
4. Rub the mixture all over the turkey, making sure to get some under the skin as well.
5. Place the turkey in the Kamado Joe, breast side up.
6. Close the lid and cook for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
7. Let the turkey rest for 15 minutes before carving and serving.

Cooking Time: 2-3 hours

Kamado Joe Smoked Pork Ribs

Get ready to fall in love with the tender, juicy, and full-of-flavor results of this easy-to-follow recipe. With a few simple steps and some patience, you’ll be enjoying mouthwatering smoked pork ribs that will leave your guests begging for more.

Ingredients:

– 2 racks of pork ribs (about 4 pounds total)
– 1 cup of dry rub (your favorite mix or store-bought)
– 1/4 cup of brown sugar
– 2 tablespoons of smoked paprika
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 tablespoon of salt
– 1 tablespoon of black pepper
– 1 cup of wood chips (your favorite type, such as hickory or apple)

Instructions:

1. Preheat your Kamado Joe to 275°F.
2. Remove the membrane from the back of each rack of ribs.
3. Mix together dry rub ingredients and apply evenly to both racks of ribs.
4. Place ribs in the Kamado Joe, close the lid, and smoke for 4-5 hours or until tender.
5. During the last 30 minutes of cooking, add wood chips to enhance the smoky flavor.

Cooking Time: 4-5 hours

Grilled Lobster Tails with Garlic Butter on the Kamado Joe

Elevate your summer gatherings with this decadent and easy-to-make appetizer or main course. Succulent lobster tails are smothered in a rich garlic butter sauce, perfectly grilled to perfection.

Ingredients:

– 4-6 lobster tails (1-1.5 pounds)
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 lemon, cut into wedges
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat the Kamado Joe to 400°F (200°C).
2. In a small bowl, mix together butter, garlic, salt, and pepper.
3. Rinse lobster tails under cold water, pat dry with paper towels.
4. Place lobster tails on the grill mat or foil, leaving space between each tail.
5. Brush the garlic butter mixture evenly onto each lobster tail.
6. Close the Kamado Joe lid and cook for 8-10 minutes per side, or until lobster is opaque and flakes easily with a fork.
7. Serve immediately, garnished with lemon wedges and chopped parsley if desired.

Cooking Time: 16-20 minutes total

Kamado Joe Smoked Mac and Cheese

Smoked Mac and Cheese Recipe for Kamado Joe

Transform your macaroni and cheese game with this creamy, smoky twist! This recipe is perfect for a comforting meal or as a side dish for your next gathering.

Ingredients:

– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat your Kamado Joe to 275°F.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a separate pot, melt the butter over medium heat. Whisk in the heavy cream and bring to a simmer.
4. Remove from heat and stir in the cheddar and mozzarella cheese until smooth. Season with smoked paprika, salt, and pepper.
5. Combine cooked macaroni and cheese mixture. Stir until well combined.
6. Place the mac and cheese mixture on a baking sheet or directly onto the Kamado Joe’s grates (if using).
7. Smoke for 30-40 minutes or until golden brown.

Cooking Time: 30-40 minutes

Grilled Vegetable Medley on the Kamado Joe

This recipe showcases a colorful medley of grilled vegetables, perfectly charred and infused with smoky flavor from the Kamado Joe. With minimal prep work and quick cooking time, this side dish is perfect for any occasion.

Ingredients:

– 1 zucchini
– 1 yellow squash
– 1 red bell pepper
– 1 small red onion
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat the Kamado Joe to medium-high heat (around 400°F).
2. Slice the vegetables into similar-sized pieces.
3. In a large bowl, toss the vegetables with olive oil, garlic, salt, and pepper until evenly coated.
4. Place the vegetable medley on the grill grates in a single layer, leaving some space between each piece.
5. Close the lid and cook for 10-12 minutes, or until the vegetables are tender and slightly charred.
6. Remove from heat and sprinkle with chopped parsley (if using).
7. Serve hot and enjoy!

Cooking Time: 10-12 minutes

Smoked Tri-Tip Roast on the Kamado Joe

A tender and flavorful smoked tri-tip roast is just a few hours away with this simple recipe. Perfect for a weekend gathering or a cozy family dinner.

Ingredients:

– 2-3 lb beef tri-tip roast
– 1 cup dry rub (see below)
– 1 cup wood chips (post oak, mesquite, or apple work well)

Dry Rub:

– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 2 tbsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste

Instructions:

1. Preheat Kamado Joe to 225°F.
2. In a small bowl, mix dry rub ingredients.
3. Rub the mixture all over the tri-tip roast, making sure to coat evenly.
4. Place the roast in the Kamado Joe, close the lid, and smoke for 5 hours or until internal temperature reaches 130°F.
5. During the last hour of cooking, add wood chips to the smoker for added flavor.
6. Remove from heat and let rest for 15 minutes before slicing.

Cooking Time: 5 hours

Kamado Joe Spatchcocked Chicken

Elevate your chicken game with this simple yet impressive recipe that yields juicy, flavorful results every time. Spatchcocking allows for even cooking and a crispy skin, making it perfect for special occasions or weeknight dinners.

Ingredients:

– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 1 tsp paprika
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh herbs (optional)

Instructions:

1. Preheat your Kamado Joe to 425°F.
2. Rinse the chicken and pat dry with paper towels.
3. Lay the chicken flat on a cutting board, breast side down. Use kitchen shears or scissors to cut along both sides of the spine, then remove the backbone and flatten the bird.
4. In a small bowl, mix together olive oil, paprika, garlic powder, salt, and pepper. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Place the spatchcocked chicken on the Kamado Joe grates and close the lid. Cook for 25-30 minutes or until the internal temperature reaches 165°F.
6. Remove from heat and let rest for 10 minutes before carving.

Cooking Time: 25-30 minutes

Grilled Pineapple with Cinnamon Sugar on the Kamado Joe

A simple yet impressive summer treat that’s perfect for a backyard gathering or a quick dessert. This recipe combines the natural sweetness of pineapple with the warmth of cinnamon sugar, all achieved through the magic of your Kamado Joe.

Ingredients:

– 1 ripe pineapple, cut into 1-inch slices
– 2 tablespoons granulated sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon unsalted butter, melted

Instructions:

1. Preheat your Kamado Joe to medium-high heat (375°F).
2. In a small bowl, mix together the sugar and cinnamon.
3. Brush both sides of the pineapple slices with the melted butter.
4. Place the pineapple slices on the grill grates and cook for 2-3 minutes per side, or until caramelized and slightly charred.
5. During the last minute of cooking, sprinkle the cinnamon sugar mixture evenly over the pineapple slices.
6. Remove from heat and let cool slightly before serving.

Cooking Time: 10-12 minutes

Smoked Meatloaf on the Kamado Joe

Elevate your meatloaf game with a twist of smoke! This recipe combines classic flavors with the rich, deep smokiness of the Kamado Joe.

Ingredients:

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup ketchup
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chopped bacon, crumbled

Instructions:

1. Preheat the Kamado Joe to 225°F (110°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, brown sugar, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Form into a loaf shape and place on a piece of aluminum foil or parchment paper.
4. Sprinkle crumbled bacon over the top.
5. Place the meatloaf in the Kamado Joe, away from direct heat.
6. Close the lid and smoke for 2 hours, or until internal temperature reaches 160°F (71°C).
7. Remove and let rest for 10 minutes before slicing.

Cooking Time: 2 hours

Kamado Joe Grilled Oysters

Experience the simplicity and flavor of grilled oysters, perfectly cooked to a tender delight. This recipe is perfect for a quick and easy appetizer or main course.

Ingredients:

– 12-15 oysters, scrubbed clean
– 2 tablespoons butter, softened
– 1 lemon, cut into wedges (optional)
– Salt and pepper, to taste
– Garlic powder, optional

Instructions:

1. Preheat the Kamado Joe to medium-high heat (around 375°F).
2. Rinse the oysters with cold water, then pat them dry with a paper towel.
3. In a small bowl, mix together softened butter and a pinch of salt.
4. Place an oyster on each half-shell, leaving about 1/8 inch of space between each shell.
5. Dot the top of each oyster with the butter mixture, sprinkle with garlic powder if desired.
6. Close the lid and cook for 3-4 minutes or until the oysters start to open.
7. Remove from heat and serve immediately with lemon wedges on the side.

Cooking Time: 3-4 minutes

Carne Asada Tacos on the Kamado Joe

Experience the bold flavors of Mexico with these tender and juicy Carne Asada Tacos, perfectly grilled on your Kamado Joe. Thinly sliced flank steak is marinated in a zesty mixture of lime juice, garlic, and spices before being grilled to perfection.

Ingredients:

– 1 lb flank steak
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and sour cream (optional)

Instructions:

1. In a large bowl, whisk together lime juice, garlic, oregano, cumin, paprika, salt, and pepper.
2. Add the flank steak to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat your Kamado Joe to medium-high heat (375°F).
4. Remove the steak from the marinade and grill for 5-7 minutes per side, or until it reaches your desired level of doneness.
5. Slice the grilled steak into thin strips.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with sliced steak, radishes, lime wedges, cilantro, and sour cream (if using).
8. Serve immediately and enjoy!

Cooking Time: 15-20 minutes

Summary

Get ready to grill like a pro with these 17 mouth-watering Kamado Joe recipes! From tender pulled pork and crispy beer can chicken to succulent smoked brisket and juicy ribeye steak, there’s something for every taste bud. Plus, try your hand at wood-fired pizza, grilled salmon, or roasted turkey – all achievable on the Kamado Joe. And don’t forget about sweet treats like grilled pineapple and smoky mac and cheese. With these recipes, you’ll be the king of the grill in no time!

Are you looking for a nutritious and delicious meal option that’s packed with protein, fiber, and flavor? Look no further than quinoa salads! This ancient grain has been gaining popularity in recent years, and it’s easy to see why. With its mild nutty flavor and versatile texture, quinoa is the perfect base for a wide variety of salads.

One of our favorite ways to make quinoa more interesting is by adding crumbly feta cheese. The salty tanginess of feta pairs perfectly with the earthy sweetness of quinoa, creating a match made in heaven. In this article, we’ll explore 20 different quinoa salad recipes that feature feta as a main ingredient. From Mediterranean-inspired dishes to refreshing summer salads, there’s something for everyone on this list.

In the following sections, we’ll dive deeper into each of these recipes and provide step-by-step instructions on how to prepare them. Whether you’re a seasoned cook or a culinary newbie, you’ll find inspiration in these quinoa salad recipes with feta that are sure to become new favorites.

Mediterranean quinoa salad with feta and olives

This refreshing salad combines the nutty flavor of quinoa with the tanginess of feta cheese, the brininess of olives, and the brightness of fresh herbs. Perfect for a light lunch or dinner.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, olives, feta cheese, and parsley.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Lemon herb quinoa salad with feta and cucumber

This refreshing salad combines the nutty flavor of quinoa with the brightness of lemon, the creaminess of feta, and the crunch of cucumber.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1 large cucumber, peeled and thinly sliced
– Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions using the water or broth.
2. In a large bowl, whisk together lemon juice and olive oil.
3. Add cooked quinoa, parsley, feta cheese, and cucumber to the bowl. Toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours before serving.

Cooking Time: 20-25 minutes

Roasted vegetable quinoa salad with feta and balsamic glaze

Roasted Vegetable Quinoa Salad with Feta and Balsamic Glaze

A vibrant and flavorful salad that combines the nutty goodness of quinoa with the sweetness of roasted vegetables, tanginess of feta cheese, and richness of balsamic glaze.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 large zucchini, sliced
– 1/4 cup crumbled feta cheese
– 2 tablespoons balsamic glaze
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cook quinoa according to package instructions using water or vegetable broth.
3. Toss sweet potato, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes, or until tender and lightly caramelized.
4. In a large bowl, combine cooked quinoa, roasted vegetables, crumbled feta cheese, and balsamic glaze. Toss gently to combine. Season with salt and pepper to taste.
5. Garnish with fresh parsley or basil leaves, if desired.

Cooking Time: 40-45 minutes

Greek-style quinoa salad with feta and cherry tomatoes

This refreshing quinoa salad combines the nutty flavor of quinoa with the tanginess of feta cheese, sweetness of cherry tomatoes, and freshness of herbs. Perfect for a light and satisfying meal or as a side dish.

Ingredients:

– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1 pint cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, crumbled feta cheese, and halved cherry tomatoes.
2. Sprinkle chopped parsley over the top.
3. Drizzle olive oil and lemon juice over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.

Cooking Time: 10 minutes

Spinach and feta quinoa salad with lemon vinaigrette

This refreshing salad combines the nutty flavor of quinoa with the tanginess of feta cheese, the earthiness of spinach, and a zesty lemon vinaigrette. Perfect for a light lunch or dinner.

Ingredients:

– 1 cup cooked quinoa
– 2 cups fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped red onion
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, fresh spinach leaves, crumbled feta cheese, and chopped red onion.
2. In a small bowl, whisk together lemon juice and olive oil to make the vinaigrette.
3. Pour the vinaigrette over the quinoa mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.

Cooking Time: 10 minutes

Avocado and feta quinoa salad with lime dressing

A refreshing and flavorful salad that combines the creaminess of avocado, the tanginess of feta, and the nuttiness of quinoa. Perfect for a light and satisfying lunch or dinner.

Ingredients:

– 1 cup cooked quinoa
– 2 ripe avocados, diced
– 1/4 cup crumbled feta cheese
– 1 lime, juiced (about 2 tablespoons)
– 1 red onion, thinly sliced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Cook quinoa according to package instructions.
2. In a large bowl, combine cooked quinoa, diced avocado, crumbled feta cheese, and thinly sliced red onion.
3. Squeeze lime juice over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 15-20 minutes

Tomato basil quinoa salad with feta and garlic

This refreshing quinoa salad combines the sweetness of tomatoes, the creaminess of feta, and the pungency of garlic, all tied together with fresh basil. Perfect for a light lunch or as a side dish.

Ingredients:

– 1 cup quinoa
– 2 cups water or vegetable broth
– 3 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh basil
– Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, combine cooked quinoa, diced tomatoes, olive oil, garlic, feta cheese, and basil.
3. Season with salt and pepper to taste.
4. Serve warm or at room temperature.

Cooking Time: 20-25 minutes (including quinoa cooking time)

Beet and feta quinoa salad with walnuts

This sweet and savory quinoa salad combines the earthy flavor of roasted beets, the tanginess of feta cheese, and the crunch of walnuts for a delicious and healthy side dish or light lunch.

Ingredients:

– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 large beets
– 1/4 cup olive oil
– 1/2 cup crumbled feta cheese
– 1/2 cup chopped walnuts
– Salt and pepper to taste
– Optional: fresh parsley or thyme for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender.
2. Cook quinoa according to package instructions. Set aside.
3. In a large bowl, whisk together olive oil, salt, and pepper. Add roasted beets, crumbled feta cheese, and chopped walnuts. Toss to combine.
4. Fluff cooked quinoa with a fork and add to the bowl. Toss gently to combine.
5. Serve warm or at room temperature, garnished with fresh parsley or thyme if desired.

Cooking Time: 1 hour 15 minutes

Cucumber mint quinoa salad with feta and yogurt dressing

This salad is a perfect blend of refreshing flavors, textures, and nutrients. The quinoa adds a nutritious base, while the cucumber and mint provide a cool and creamy element.

Ingredients:

– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 medium cucumbers, peeled and thinly sliced
– 1/4 cup fresh mint leaves, chopped
– 1/2 cup crumbled feta cheese
– 1/2 cup plain Greek yogurt
– 2 tablespoons lemon juice
– Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, sliced cucumbers, chopped mint leaves, and crumbled feta cheese.
3. In a small bowl, whisk together Greek yogurt, lemon juice, salt, and pepper.
4. Pour the yogurt dressing over the quinoa mixture and toss to coat.
5. Serve immediately or refrigerate for up to 2 hours before serving.

Cooking Time: 20-25 minutes (includes cooking time for quinoa)

Sweet potato and feta quinoa salad with honey mustard

Sweet Potato and Feta Quinoa Salad with Honey Mustard

This hearty quinoa salad combines the natural sweetness of sweet potatoes, the tanginess of feta cheese, and a drizzle of honey mustard for a delightful twist on traditional salads.

Ingredients:

– 1 large sweet potato
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potato several times with a fork and bake for 45-50 minutes or until tender.
3. Cook quinoa according to package instructions.
4. In a large bowl, combine cooked quinoa, roasted sweet potato, crumbled feta cheese, honey, Dijon mustard, and olive oil.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.

Cooking Time: 45-50 minutes (sweet potato), 15-20 minutes (quinoa)

Kale and feta quinoa salad with cranberries and almonds

This refreshing quinoa salad combines the earthy sweetness of kale, the tanginess of feta cheese, the crunch of almonds, and the tartness of cranberries for a delicious and healthy meal or snack.

Ingredients:

– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup dried cranberries
– 1/4 cup sliced almonds
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions.
2. In a large bowl, massage chopped kale with olive oil until tender.
3. Add cooked quinoa, crumbled feta cheese, dried cranberries, and sliced almonds to the bowl.
4. Squeeze lemon juice over the salad and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.

Cooking Time: 15-20 minutes

Spicy quinoa salad with feta, jalapeños, and black beans

This vibrant salad combines the nutty flavor of quinoa with the creaminess of feta, the spiciness of jalapeños, and the earthiness of black beans. Perfect for a quick and easy lunch or dinner.

Ingredients:

– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/2 cup canned black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine quinoa, feta cheese, black beans, and cilantro.
2. Add chopped jalapeño and stir until well combined.
3. Drizzle with olive oil and lime juice; season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.

Cooking Time: None, as quinoa is pre-cooked.

Pomegranate and feta quinoa salad with pistachios

This refreshing salad combines the sweetness of pomegranate arils, the tanginess of feta cheese, and the crunch of pistachios, all on a bed of nutty quinoa. Perfect for a light and satisfying meal or as a side dish.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/2 cup pomegranate arils
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped pistachios
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper, to taste

Instructions:

1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, combine cooked quinoa, pomegranate arils, feta cheese, and pistachios.
3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
4. Serve immediately, or refrigerate for up to 24 hours before serving.

Cooking Time: 20-25 minutes (including quinoa cooking time)

Chickpea and feta quinoa salad with tahini dressing

A flavorful and nutritious salad perfect for a quick lunch or dinner, this quinoa bowl combines the creaminess of tahini dressing with the tanginess of feta cheese and the earthy taste of chickpeas.

Ingredients:

– 1 cup cooked quinoa
– 1 can chickpeas (drained and rinsed)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions.
2. In a large bowl, combine cooked quinoa, chickpeas, feta cheese, and parsley.
3. In a small bowl, whisk together tahini, lemon juice, and garlic until smooth.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.

Cooking Time: 15 minutes

Grilled corn and feta quinoa salad with cilantro lime dressing

Elevate your summer gatherings with this refreshing quinoa salad, featuring the sweetness of grilled corn and the tanginess of feta cheese.

Ingredients:

– 1 cup cooked quinoa
– 2 cups mixed greens
– 1 ear of corn, grilled and sliced off the cob
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Grill corn for 10-12 minutes, turning frequently, until slightly charred.
3. Cook quinoa according to package instructions.
4. In a large bowl, combine quinoa, mixed greens, grilled corn, feta cheese, and cilantro.
5. In a small bowl, whisk together lime juice and olive oil.
6. Pour dressing over the salad and toss to combine.
7. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Sun-dried tomato and feta quinoa salad with pine nuts

Elevate your salad game with this flavorful and nutritious recipe, perfect for a quick lunch or dinner. The combination of tender quinoa, tangy feta cheese, sweet sun-dried tomatoes, and crunchy pine nuts will delight your taste buds.

Ingredients:

– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted and sliced green olives
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 2 tablespoons pine nuts

Instructions:

1. Cook quinoa according to package instructions.
2. In a large bowl, combine cooked quinoa, parsley, feta cheese, olives, and sun-dried tomatoes.
3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
4. Top with pine nuts and serve immediately.

Cooking Time: 15-20 minutes (including cooking time for quinoa)

Roasted red pepper and feta quinoa salad with basil

A vibrant and flavorful salad that combines the sweetness of roasted red peppers with the tanginess of feta cheese, all on a bed of nutty quinoa. This salad is perfect for a light lunch or as a side dish for your next dinner party.

Ingredients:

– 1 cup quinoa
– 2 cups water
– 2 large red bell peppers
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh basil
– 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cook quinoa according to package instructions.
3. Roast red bell peppers in the oven for 30-40 minutes, or until charred and blistered.
4. Peel skin off peppers, then slice into strips.
5. In a large bowl, combine cooked quinoa, roasted peppers, feta cheese, and basil.
6. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste.

Cooking Time: 45-50 minutes

Apple and feta quinoa salad with honey walnut dressing

Celebrate the flavors of autumn with this refreshing quinoa salad, featuring crisp apples and tangy feta, all tied together with a drizzle of honey walnut dressing.

Ingredients:

– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach)
– 1 large apple, diced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped walnuts
– 2 tbsp honey
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, mixed greens, diced apple, and crumbled feta.
2. In a small bowl, whisk together honey and olive oil until well combined.
3. Add chopped walnuts to the honey mixture and stir to coat.
4. Pour dressing over the quinoa salad and toss to combine.
5. Season with salt and pepper to taste.

Cooking Time: 10 minutes

Pear and feta quinoa salad with arugula and balsamic

This sweet and savory quinoa salad is perfect for a light lunch or dinner. The combination of tender pears, crumbly feta, and peppery arugula creates a delightful harmony of flavors.

Ingredients:

– 1 cup cooked quinoa
– 2 ripe pears, diced
– 1/2 cup crumbled feta cheese
– 4 cups arugula leaves
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, diced pears, and crumbled feta cheese.
2. Add arugula leaves on top of the quinoa mixture.
3. Drizzle olive oil over the salad and toss gently to combine.
4. Drizzle balsamic vinegar over the salad and toss again to coat.
5. Season with salt and pepper to taste.

Cooking Time: 15 minutes

Carrot and feta quinoa salad with ginger sesame dressing

This vibrant salad combines the sweetness of roasted carrots with the tanginess of crumbled feta, all on a bed of nutty quinoa. A drizzle of our signature ginger sesame dressing brings everything together in perfect harmony.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 4 large carrots, peeled and chopped into bite-sized pieces
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions.
2. Toss carrots with 1 tablespoon sesame oil, salt, and pepper. Roast in the oven at 425°F (220°C) for 20-25 minutes or until tender.
3. In a small bowl, whisk together remaining sesame oil, garlic, ginger, salt, and pepper to make the dressing.
4. In a large bowl, combine cooked quinoa, roasted carrots, crumbled feta, and chopped parsley.
5. Drizzle the ginger sesame dressing over the salad and toss to combine.

Cooking Time: 25-30 minutes

Summary

Discover 20 mouth-watering quinoa salad recipes infused with the tanginess of feta. From Mediterranean-inspired dishes to sweet and savory combinations, these healthy meals are perfect for a quick lunch or dinner. Explore options like roasted vegetable and balsamic glaze, Greek-style with cherry tomatoes, and spicy black bean and jalapeño. Each recipe is carefully crafted to showcase the nutty flavor of quinoa and the creaminess of feta. Whether you’re a vegetarian, vegan, or just looking for new ideas, these quinoa salads are sure to delight.