Crunchy Thai Quinoa
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Servings: 4
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Meal Tags: Dinner, Lunch, Salad
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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
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Servings: 1
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Meal Tags: Dinner, Lunch, Salad
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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
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Servings: 1
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Calories: 658
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Meal Tags: Breakfast, Brunch, Snack
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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
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Servings: 4
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Calories: 269
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Meal Tags: Dinner, Lunch, Make-ahead, Side
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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
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Servings: 4
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Calories: 310
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Meal Tags: Dinner, Lunch, Make-ahead, Salad, Side
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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.
Garlic Shrimp & Quinoa
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Servings: 4
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Calories: 434
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Meal Tags: Dinner, Lunch, One-pot
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 red chili pepper, thinly sliced
- 1 1/2 cups quinoa
- 3 cups vegetable broth
- 2 cups broccoli florets
- 1 lb peeled shrimp
- 1 lemon, juice
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Preparation
In a skillet, melt the butter over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic and chili and cook until they become fragrant, about 30 seconds. Add the quinoa and broth. Bring the mixture to a boil then reduce the heat to a simmer. Cover the skillet and cook until quinoa is soft and the liquid is mostly absorbed, about 15 minutes. Stir in the broccoli florets and shrimp. Cover the skillet and cook until the shrimp is pink, an additional 5 minutes. Season with the lemon juice, salt, and pepper.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.
Best Ever Quinoa Salad
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Servings: 4
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Calories: 360
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Meal Tags: Dinner, Lunch, Make-ahead
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 garlic clove, minced
- 2 cups chopped baby spinach
- 1 red bell pepper, diced
- 1 cup corn kernels, fresh or frozen, cooked
- 1/2 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 1/4 cup oil
- 3 tbsp red wine vinegar
- 2 tsp chili powder
- Salt and pepper to taste
Preparation
In a large saucepan, combine the quinoa, vegetable broth, and garlic. Bring the mixture to a boil then reduce the heat to low, cover, and simmer until all of the liquid has been absorbed, about 15 minutes. Turn off the heat and allow the quinoa to sit, covered, for an additional 5 minutes. Let the quinoa cool completely.
In a large bowl, combine the quinoa with the baby spinach, bell pepper, corn kernels, parsley, feta cheese, oil, red wine vinegar, chili powder, salt, and pepper. Stir until everything is well mixed.
Enjoy immediately or store in the refrigerator for up to 4 days.
Mushroom & Kale Quinoa
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Servings: 2
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Calories: 449
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Meal Tags: Dinner, Lunch
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 tbsp olive oil
- 2 cups sliced cremini mushrooms
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups mushroom broth
- 4 cups baby kale
Preparation
In a large skillet, heat the oil over medium-high heat. Add the mushrooms, garlic, thyme, salt and pepper and sauté, stirring often, until the mushrooms have released their moisture and become golden. Add the quinoa and broth. Bring the mixture to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes or until all of the liquid has been absorbed. Add the baby kale, cover, and allow it to wilt for 2 to 3 minutes. Stir well.
Serve immediately or store it in the refrigerator for 3 to 4 days.
Taco Quinoa Salad
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Servings: 4
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Calories: 384
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Meal Tags: Dinner, Lunch, Salad
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 garlic clove, minced
- 1 green bell pepper, diced
- 1 15-oz can black beans, drained and rinsed
- 1 tomato, diced
- 1 cup prepared salsa
- 1 tbsp taco seasoning
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, juice
Preparation
In a large saucepan, combine the quinoa, vegetable broth, and garlic. Bring the mixture to a boil then reduce the heat to low, cover, and simmer until all of the liquid has been absorbed, about 15 minutes. Turn off the heat and allow the quinoa to sit, covered, for an additional 5 minutes. Let the quinoa cool completely.
In a large bowl, combine the quinoa, black beans, tomatoes, bell pepper, salsa, taco seasoning, cilantro, and lime juice. Stir well.
Serve immediately topped with avocado or store in the refrigerator for up to 4 days.