Superfoods are popping up everywhere. From kale to spirulina, it seems like everywhere you go there is a new food to eat and a new trend to follow. Quinoa is one of those superfoods that has health nuts obsessed because of its versatility. It dates back over 3,000 years ago and is said to have twice as much fiber as other grains. It's also rich in protein and contains iron. Quinoa is largely produced by Peru, Bolivia, and Ecuador and has become increasingly popular all over the world, including the United States. Below are a few ways you can spice and sweeten up your quinoa, making it a perfect food for any meal of the day.

Breakfast: Yogurt with Toasted Quinoa, Dates, and Almonds

Ingredients:

½ tablespoon red quinoa

5 shelled pistachios (raw or salted, either will work), chopped

5 almonds, chopped

6 oz. whole milk Greek yogurt

2 medjool dates, pitted and chopped

Pinch of freshly grated lemon zest

Flaky sea salt or other coarse salt — or olive salt if you can get hold of some

1 to 2 teaspoons best quality olive oil

Directions:

1. Heat the oven to 350 degrees.

2. Pour the quinoa into a small sauté pan and place over medium heat. Toast the quinoa — it will begin popping when it's toasted, and as soon as it does, pour it into a bowl to cool.

3. Spread the pistachios and almonds in a small baking dish and toast in the oven for 5 minutes.

4. Remove and let cool.

5. Spread the yogurt on a small plate or shallow bowl. Sprinkle on the quinoa, pistachios, almonds, and dates.

6. Fleck with lemon zest and sea salt, and finish with a sprinkling of olive oil.

Recipe courtesy of Food52.com

Lunch: Warm Quinoa Salad with Edamame & Tarragon

Ingredients:

1 cup quinoa, toasted

2 cups vegetable broth

2 cups frozen shelled edamame, thawed (10 oz.)

1 tablespoon freshly grated lemon zest

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh tarragon or 2 teaspoons dried

½ teaspoon salt

½ cup drained and diced jarred roasted red peppers, (3 oz.)

¼ cup chopped walnuts, preferably toasted (see Cooking Tip)

Directions:

1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes.

2. Transfer to a fine sieve and rinse thoroughly.

3. Bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil.

4. Cover, reduce heat to a simmer and cook gently for 8 minutes.

5. Remove the lid and, without disturbing the quinoa, add edamame.

6. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer.

7. Drain any remaining water, if necessary.

8. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine.

9. Divide among 4 plates and top with walnuts.

Recipe courtesy of: Fitness Magazine

Dinner: Curried Quinoa

Ingredients:

2 tablespoons olive oil, or as needed

1 small onion, diced

2 cloves garlic, minced

1 cup quinoa

2 cups chicken broth

1 tablespoon curry powder, or to taste

1 tablespoon ancho chile powder

Salt and pepper to taste

Directions:

1. Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.

2. Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Recipe courtesy of: All Recipes

Dessert: Quinoa “Almond Joy” Bars

Ingredients:

1/3 cup (dry) quinoa

2/3 cup water

12 whole dates, no sugar added

½ cup whole almonds with skins

1/3 cup grated coconut (unsweetened), I used freshly grated coconut

2-3 teaspoons water

¼ cup dark chocolate chips, for gluten-free chips, I use Enjoy Life Chocolate Chips

Directions:

1. Add quinoa and water to a small saucepan, cover and bring to a boil, reduce heat to a simmer and cook approximately 15 minutes or until all water has been absorbed.

2. Cool to room temperature and refrigerate at least 2 hours (overnight will work). One cup cooked quinoa can be used if already made.

3. Using a food processor, add dates and pulse until they form a ball. Remove dates and place in a bowl.

4. Add almonds to the food processor and pulse until finely minced. Be careful not to turn the almonds into mill.

5. Add dates, almonds, coconut and quinoa to the food processor and pulse until ingredients are well combined.

6. Return ingredients to the mixing bowl, and add one teaspoon of water at a time, until mixture holds together.

7. Shape into 14 mini bars or balls.

8. In a small saucepan, add chocolate chips and melt over low heat or in a double-boiler.

9. Drizzle warm chocolate over the top of each bar.

10. Refrigerate and allow chocolate to harden. Bars can be stored in an airtight container for several days or frozen in a freezer safe dish.

Recipe Courtesy of: skinnyms.com