Crunchy Thai Quinoa
-
Servings: 4
-
Meal Tags: Dinner, Lunch, Salad
-
Dietary Tags: Dairy-free, Egg-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1/4 cup smooth natural peanut butter
- 3 tbsp soy sauce
- 1 tbsp agave syrup
- 1 lime, juice
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove, grated
- 3 cups cooked quinoa, cooled
- 1 cup shredded red cabbage
- 2 carrots, shredded
- 1 cup chopped snap peas
- 4 green onions, sliced
- 1/4 cup chopped roasted peanuts
Preparation
In a small bowl, whisk together the peanut butter, soy sauce, agave, and lime juice. Stir in the sesame oil, ginger, and garlic. If the dressing is a little too thick, stir in a little bit of warm water. Set it aside.
In a large bowl, combine the quinoa, red cabbage, carrots, snap peas, and green onion. Pour the dressing over the salad and mix well.
Serve immediately topped with the peanuts or store in the refrigerator for up to 5 days.
Roasted Sweet Potato & Kale Salad
-
Servings: 1
-
Meal Tags: Dinner, Lunch, Salad
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegetarian
Ingredients
- 1 sweet potato, peeled and diced
- 1 tsp olive oil
- 2 tbsp avocado oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 2 cups chopped green kale
- 1 cup shredded red cabbage
- 1/2 cup cooked quinoa
- 2 tbsp slivered almonds
- 1/2 avocado, sliced
- Salt and pepper to taste
Preparation
Preheat the oven to 375ºF.
Toss the sweet potato with the olive oil, salt, and pepper. Bake until it is tender and lightly golden, about 30 minutes.
While the sweet potato is cooking, in a small bowl, whisk together the avocado oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, toss together the kale, red cabbage, quinoa, and the dressing.
Serve the salad immediately topped with the sweet potato, slivered almonds, and avocado.
Raspberry Almond Quinoa Bowl
-
Servings: 1
-
Calories: 658
-
Meal Tags: Breakfast, Brunch, Snack
-
Dietary Tags: Egg-free, Gluten-free, Pescatarian, Vegetarian
Ingredients
- 1 cup unsweetened almond milk
- 1/2 cup quinoa
- 1/2 cup raspberries
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1/4 cup vanilla yogurt
- 1/4 cup chopped almonds
Preparation
In a small saucepan combine the almond milk, quinoa, raspberries, honey and vanilla extract. Stir well. Bring the mixture to a boil and then reduce the heat to low, cover and allow quinoa to simmer until all of the liquid has been absorbed, about 15 to 20 minutes. Remove the quinoa from heat and allow it to sit, covered, for another 5 to 10 minutes.
Serve immediately topped with yogurt and slivered almonds. or store in the refrigerator for up to 3 days.
Strawberry Basil Quinoa
-
Servings: 4
-
Calories: 269
-
Meal Tags: Dinner, Lunch, Make-ahead, Side
-
Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 cup strawberries, quartered
- 2 tbsp chopped fresh basil
- 1/4 cup sunflower seeds
- 1/2 cup crumbled goat cheese
Preparation
Cook the dried quinoa according to the package directions and allow it to cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, basil, salt, and pepper to taste.
In a large bowl, combine the quinoa, strawberries, basil, and sunflower seeds. Toss with the salad dressing. Finish with the crumbled goat cheese.
Serve immediately or store in the refrigerator for up to 4 days.
Coconut Lime Quinoa Salad
-
Servings: 4
-
Calories: 310
-
Meal Tags: Dinner, Lunch, Make-ahead, Salad, Side
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 English cucumber, diced
- 1 mango, pitted and diced
- 1/2 cup shredded red cabbage
- 1/2 cup shelled edamame, cooked
- 1 carrot, peeled and shredded
- 1/4 red onion, finely diced
- 1/4 cup coconut chips
- 2 tbsp chopped fresh cilantro
- 1/4 cup coconut milk
- 1 lime, zest and juice
- 2 tbsp agave syrup
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Preparation
Cook the quinoa according to the package directions. Allow it to cool completely.
In a large bowl, toss together all of the ingredients.
Serve immediately or store in the refrigerator for up to 4 days.
Berry Almond Quinoa
-
Servings: 4
-
Calories: 279
-
Meal Tags: Breakfast, Brunch, Make-ahead, Snack
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup quartered strawberries
- 1/2 cup blueberries
- 1/2 cup blackberries
- 1/2 cup chopped almonds
- 2 tbsp maple syrup
Preparation
Cook the quinoa according to package directions. Allow it to cool completely.
In a large bowl, combine all the ingredients and toss well.
Enjoy immediately or cover and store in the refrigerator for up to 4 days.
Rainbow Quinoa Salad
-
Servings: 4
-
Calories: 346
-
Meal Tags: Dinner, Lunch, Make-ahead, Salad, Side
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup corn kernels, fresh or frozen, cooked
- 2 carrots, grated
- 1 cup halved cherry tomatoes
- 1 cup shredded red cabbage
- 1 cup broccoli florets
- 1/4 cup olive oil
- 3 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Preparation
In a medium saucepan, combine the quinoa and vegetable broth. Bring it to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and allow the quinoa to sit for 5 to 10 minutes. Allow the quinoa to cool completely.
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper.
In a large bowl, combine the cooled quinoa with the corn, carrots, cherry tomatoes, red cabbage, and broccoli florets. Pour the dressing over the salad and stir until it’s evenly dressed.
Enjoy immediately or store in the refrigerator for up to 5 days.
Turkey Quinoa Taco Skillet
-
Servings: 4
-
Calories: 649
-
Meal Tags: Dinner, Lunch, Make-ahead, One-pot
-
Dietary Tags: Egg-free, Gluten-free, Nut-free
Ingredients
- 1 tbsp oil
- 1 lb ground turkey
- 1 yellow onion, finely diced
- 1 red bell pepper, diced
- 1 cup corn kernels, fresh or frozen
- 2 garlic cloves, minced
- 1 jalapeno pepper, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 15-oz can black beans, drained and rinsed
- 1 cup quinoa
- 1 19-oz can diced tomatoes
- 2 1/2 cups chicken broth
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro for serving
Preparation
In an oven-safe skillet, heat oil over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until it is no longer pink. Add onion, red pepper, corn and cook, stirring often, for 2 to 3 minutes. Add minced garlic, jalapeño chili powder, cumin and quinoa. Mix well. Add diced tomatoes, beans and broth, Bring to a boil and reduce to a simmer. Cover and cook for 15 to 20 minutes, or until quinoa is cooked through. Turn the heat off and top mixture with cheddar cheese and cover again. Allow cheese to melt completely.
Serve immediately, topped with fresh cilantro, or store in the refrigerator for up to 3 days,
Quinoa Salad with Asparagus & Feta
-
Servings: 4
-
Calories: 228
-
Meal Tags: Dinner, Lunch, Make-ahead, Salad
-
Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 garlic clove, minced
- 1 lb asparagus, trimmed and cut into thirds
- 1/2 cup crumbled feta cheese
- 1/2 lemon, zest and juice
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
Preparation
In a small saucepan combine the quinoa, vegetable broth, and garlic over medium-high heat. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 20 minutes. Turn off the heat and let the quinoa sit for another 5 minutes.
In the meantime, in a steamer basket, steam the asparagus until it turns bright green and becomes fork tender, about 2 to 3 minutes. Run the asparagus under cold water to stop the cooking process.
In a large bowl, toss the quinoa with the asparagus, lemon zest, lemon juice, olive oil, fresh parsley, salt, pepper, and crumbled feta cheese. Stir well to combine.
Serve immediately or store in the refrigerator for up to 5 days.