5 HEALTHY QUINOA RECIPES FOR WEIGHT LOSS | Gluten Free & Vegan

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→ Sun Dried Tomato Quinoa Salad

INGREDIENTS

1 cup uncooked quinoa

1 (15oz) can chickpeas, drained and rinsed

2 cups fresh spinach, cut into ribbons or torn into small pieces

1/2 cup kalamata olives (or your favorite olives)

1/2 cup sun dried tomatoes packed in olive oil, drained and minced

2-4 Tbsp fresh basil, cut into ribbons or torn

4 Tbsp lemon juice (about 1 large lemon)

1 Tbsp olive oil

1/4tsp – 1/2 tsp salt (to taste)

1/4 tsp -1/2 tsp pepper (to taste)

#2. Mexican Stuffed Peppers with Quinoa and Black Beans

INGREDIENTS

4 bell peppers (any color), sliced in half stem-to-tip, seeds removed

3/4 cup uncooked quinoa, rinsed

1/4tsp salt

1/4tsp pepper

1-2 Tbsp fresh lime juice

1 Tbsp olive oil

1 (15oz) can black beans, drained and rinsed

1/2 medium red onion, finely diced

1/2 cup diced Roma or grape tomatoes

1 (4oz) can mild green chiles (don’t drain)

1/4c cilantro, minced

1 recipe red enchilada sauce (or 1 (28oz) can)

NUTRITION

Calories: 149kcal; Sugar: 3g; Sodium: 207mg; Fat: 3g; Saturated Fat: 0g; Trans Fat: 0; Carbohydrates: 25g; Fiber: 7g; Protein: 6g; Cholesterol: 0.

#3. Spring Roll Quinoa Salad

INGREDIENTS

FOR THE QUINOA:

2 cups cooked quinoa (from about 3/4 cup uncooked)

2-3 Tbsp Thai sweet chili sauce

Juice of 2 limes (2-3 Tbsp)

1/4 cup fresh cilantro or basil, minced

2-4 fresh mint leaves, minced

FOR THE VEGGIES:

1/2 red bell pepper, minced

1/2 yellow bell pepper, minced

1/2 English cucumber, sliced

2 cups spring mix (or baby spinach/greens)

Salted peanuts or cashews for garnish (optional)

FOR THE PEANUT DRIZZLE (OPTIONAL):

1/4 cup natural peanut butter

1/4 cup unsweetened light coconut milk (such as So Delicious Coconutmilk)

2 Tbsp gluten free tamari (can sub soy sauce or coconut aminos)

1 Tbsp pure maple syrup, honey, or agave

NUTRITION

Calories: 269kcal; Sugar: 9g; Sodium: 636mg; Fat: 11g; Saturated Fat: 3g; Trans Fat: 0g; Carbohydrates: 35g; Fiber: 5g; Protein: 10g; Cholesterol: 0.

#4. Pico de Gallo Quinoa

INGREDIENTS

FOR THE CILANTRO LIME QUINOA:

1 cup uncooked quinoa, rinsed in a fine-mesh strainer

2 cups water

Juice of 1/2 lime (about 1 Tbsp)

3-4 Tbsp minced cilantro

TSP SALT (OR MORE, TO TASTE):

1/4 tsp pepper (or more, to taste)

FOR THE PICO DE GALLO:

2 cups quartered baby tomatoes (or diced Roma tomatoes)

3-4 Tbsp finely minced red onion

1-2 Tbsp finely minced jalapeno (seeds removed)

3-4 Tbsp fresh cilantro, minced

1/4 tsp salt (or more, to taste)

1/4 tsp pepper (or more, to taste)

1 clove garlic, finely minced (optional)

FOR THE ADD-INS:

1 (14oz) can black beans

1-2 avocados, pitted and sliced or diced

NUTRITION

Calories: 379kcal; Sugar: 2g; Sodium: 299mg; Fat: 14g; Saturated Fat: 2g; Trans Fat: 0; Carbohydrates: 53g; Fiber: 16g; Protein: 14g; Cholesterol: 0.

#5. Smoky Squash Quinoa Salad with Almonds

INGREDIENTS

3 cups cubed, peeled butternut squash

1 Tbsp olive oil

1/2 tsp chili powder

1/4 tsp smoked paprika (or more, to taste)

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp salt

1 cup uncooked quinoa, rinsed

4 Tbsp fresh lime juice

1/4 cup finely minced red onion

2 cups baby spinach (torn or sliced into thin strands)

1/3 cup smoked almonds (or toasted almonds)

3-4 Tbsp fresh cilantro (optional)

NUTRITION

Calories: 253kcal; Sugar: 3g; Sodium: 140mg; Fat: 10g; Saturated Fat: 1g; Trans Fat: 0g; Carbohydrates: 36g; Fiber: 6g; Protein: 8g; Cholesterol: 0.

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