Quinoa
Recipe Roundup

By Dani Mann /

22 August 2018

Rice is SO last season! We’re all about quinoa now! It’s the “mother of all grains” and for a great reason! Quinoa is such an amazing and healthy alternative to boring old rice, and has a list of incredible nutrients that our bodies need. Here are a few quinoa recipes that’ll make your life happier and healthier!

Greek Inspired Quinoa Salad

SALAD INGREDIENTS

  • 2 cups uncooked BBF Quinoa
  • 1 large cucumber, quartered lengthwise and chopped
  • 1 container of grape tomatoes, sliced in half
  • half of a red onion, chopped
  • 1 bundle parsley, chopped
  • ½ container of baby greens
  • ¾ cup feta crumbles

DRESSING INGREDIENTS

INSTRUCTIONS

  1. Cook quinoa according to package instructions. Cool.
  2. While quinoa is cooling, chop all of your veggies and place in a large bowl.
  3. Mix cooled quinoa in with the veggies
  4. For the dressing combine all ingredients in a bowl, whisk to combine.
  5. Pour dressing over quinoa and veggies. Sprinkle the feta on top. Toss salad to incorporate dressing.
  6. Enjoy!

CALORIES 280, PROTEIN 7g, FAT 16g, CARBS 27g, SERVES 10

Blueberry Quinoa Bars

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 350 F. Spray a 9 x 9 inch pan with non-stick spray.
  2. In a large bowl, mix together the oats, quinoa, sugar, baking powder, and super seed.
  3. In a separate bowl, mix the banana, nut butter, eggs, lemon juice, and vanilla. Once combined, pour the liquid mixture over the dry mixture. Mix everything til it is
    incorporated.
  4. Fold in the blueberries.
  5. Pour the batter into the prepared pan and bake for 25-35 minutes. Until the bars are golden browned and firm to the touch.
  6. Remove from oven and let cool completely before removing it from the pan.
  7. Enjoy!

CALORIES 111, PROTEIN 3g, FAT 3g, CARBS 16g

Asian Mason Jar Lunch

JAR INGREDIENTS

  • ½ cup cooked BBF Quinoa
  • 1/3 cup red cabbage, chopped
  • 1/3 cup carrots, shredded
  • 1/3 cup red bell pepper, chopped
  • ¼ cup tofu (2 oz), crumbled
  • 1 Tbsp sprouts or micro greens
  • 1 Tbsp cilantro, chopped
  • 1 Tbsp peanuts, crushed

SOY GINGER SAUCE INGREDIENTS

  • 2 Tbsp soy sauce
  • 2 Tbsp BBF Coconut Vinegar
  • 1 tsp ginger, minced
  • 2 tsp lime juice
  • 1 Tbsp fresh squeezed orange juice
  • 1 tsp toasted sesame oil
  • ½ Tbsp BBF Naturally Refined Avocado Oil

INSTRUCTIONS

  1. Whisk together sauce ingredients until smooth.
  2. In a pint size mason jar layer quinoa, cabbage, carrots, pepper and tofu. Drizzle with soy ginger sauce and top with sprouts, cilantro and peanuts. Store in the fridge for up to three days.

Asian Mason Jar Lunch with Sauce: CALORIES 386, FAT 14G, PROTEIN 15G, CARBS 50G, FIBER 9G, 3 SERVINGS

Soy Ginger Sauce (per 2 tbsp serving): CALORIES 43, FAT 4G, PROTEIN 0G, CARBS 1G, FIBER 0G

Asian Mason Jar Lunch without Sauce: CALORIES 343, FAT 10G, PROTEIN 15G, CARBS 49G, FIBER 9G

Crunchy Thai Quinoa Salad

SALAD INGREDIENTS

  • 2 cups cooked BBF Quinoa
  • 2 cups shredded purple cabbage
  • 1 cup grated carrot
  • 1 cup thinly sliced sugar snap peas
  • ½ cup chopped cilantro
  • ½ cup thinly sliced green onion
  • ¼ cup chopped roasted peanuts

DRESSING INGREDIENTS

  • ¼ cup PBfit, premixed with water
  • 3 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp BBF Coconut Vinegar
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger
  • ½ lime, juiced
  • pinch of red pepper flakes

INSTRUCTIONS

  1. Combine all salad ingredients in a large bowl.
  2. Whisk together all of the dressing ingredients in a separate bowl.
  3. 10 minutes before serving drizzle dressing over the salad.
  4. Enjoy.

CALORIES 380,  PROTEIN 14g,  FAT 10,  CARBS 38g, SERVES 4

Quinoa Porridge

INGREDIENTS

  • 2 cups of your favorite milk
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 cup of BBF Quinoa
  • ¼ cup of BBF Organic Agave, or honey
  • ½ tsp salt

INSTRUCTIONS

  1. In a medium saucepan, combine Milk, Agave, Vanilla, Cinnamon and salt. Bring to a boil over medium heat.
  2. Stir in quinoa and return to a boil.
  3. Once boiling reduce heat to low simmer and cover. Stir occasionally.
  4. Once the milk is absorbed and the pudding is thick, 20-25 mins.
  5. Serve warm and enjoy.

CALORIES 232, PROTEIN 7g, FAT 4g, CARBS 44g, SERVES 4

Quinoa Veggie Burger

INGREDIENTS

  • 1 ½ cups cooked BBF Quinoa
  • 1 tsp BBF Naturally Refined Avocado Oil
  • ½ red onion, chopped
  • 3 cloves of garlic, minced
  • ½ tsp salt
  • 1 can of black beans, drained & rinsed
  • 2 Tbsp tomato pasted
  • 1 large egg
  • ¾ cup frozen corn
  • ½ cup cilantro, chopped
  • 1 chipotle in adobo, minced
  • 2 tsp ground cumin
  • ½ cup rolled oats
  • ¼ cup oat flour

INSTRUCTIONS

  1. Heat the oil in a small pan over medium heat and add the onion and garlic. Add ¼ tsp salt and saute until onions are softened. Add the onions to a bowl once cooked.
  2. Add the can of beans to the same bowl. Using a fork mash the beans into a paste like consistency.
  3. Add all the rest of the ingredients into the bowl. Mix really well to combine.
  4. Form the mixture into 6 equal patties. And place them on a lined baking sheet.
  5. If you are wishing to Grill the patties, you will want to refrigerate the patties for a couple of hours for them to firm up. If you are baking the patties, you can skip this step if wanted.
  6. Preheat oven to 400 F, or heat the grill. Bake the patties for 10-12 mins. Flip the patties and bake for another 10 mins.
  7. Once Patties are done baking, you can eat as is, or put it between a bun.
  8. Enjoy!

CALORIES 236, PROTEIN 11g, FAT 4g, CARBS 39g, SERVES 6

Thai Mason Jar Lunch

JAR INGREDIENTS

  • ½ cup cooked BBF Quinoa
  • 1/3 cup red cabbage, chopped
  • ¼ cup kale, chopped
  • ¼ cup carrots, shredded
  • 1/3 cup broccoli, blanched
  • ¼ cup tofu, crumbled
  • 1 Tbsp sprouts or micro greens
  • 1 Tbsp cilantro, chopped

PEANUT SAUCE INGREDIENTS

  • 1/3 cup PBfit
  • 2 Tbsp BBF Organic Agave
  • 1 Tbsp lime juice
  • 3 Tbsp soy sauce
  • 1 Tbsp ginger, minced
  • 8 oz low fat coconut milk
  • 1 tsp crushed red pepper

INSTRUCTIONS

  1. Add all peanut sauce ingredients to a mason jar. Shake vigorously until smooth. Makes 15 two tablespoon servings. Store extra in fridge and use as a dip for veggies. Drizzle over fish, chicken, rice and quinoa.
  2. In a pint size mason jar layer quinoa, cabbage, kale, carrots, broccoli and tofu. Drizzle with peanut sauce and then top with sprouts and cilantro. Store in the fridge for up to three days. 

Thai Peanut Sauce (per 2 tbsp serving): CALORIES 38  •  FAT 2G  •  PROTEIN 1G  •  CARBS 4G  •  FIBER 0G

Thai Mason Jar Lunch WITHOUT Sauce: CALORIES 257  •  FAT 6G  •  PROTEIN 14G  •  CARBS 40G  •  FIBER 6G

Thai Mason Jar Lunch with Peanut Sauce: CALORIES 297  •  FAT 8G  •  PROTEIN 15G  •  CARBS 44G  •  FIBER 6G

 

 

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