35+ Simple Quinoa Lunch Bowl Recipes to Try Today

Quinoa is a nutritional powerhouse that has taken the culinary world by storm. Known for its high protein content, fiber, and essential vitamins, quinoa is a versatile ingredient that can easily be incorporated into various dishes.

Whether you’re a seasoned quinoa enthusiast or new to this superfood, quinoa lunch bowls are a perfect way to enjoy a balanced, nutritious, and satisfying meal.

These bowls are not only quick and easy to prepare but can be customized to suit any taste preference or dietary need.

In this article, we’ll explore 35+ quinoa lunch bowl recipes that are packed with flavor and nourishment.

From fresh veggies to savory proteins, these bowls will keep you energized throughout the day.

35+ Simple Quinoa Lunch Bowl Recipes to Try Today

Quinoa lunch bowls are a fantastic way to enjoy a nutritious, customizable meal that is both filling and full of flavor.

With over 35 unique recipes to choose from, you can create endless variations to keep your meals exciting and satisfying.

Whether you’re looking for a protein-packed lunch, a refreshing vegan option, or something with bold flavors, quinoa can adapt to your culinary desires.

Try out some of these recipes and make quinoa a staple in your lunchtime routine!

Spicy Avocado and Chicken Quinoa Bowl

This keto-friendly quinoa lunch bowl combines the rich creaminess of avocado with the satisfying protein of grilled chicken, all set atop a bed of quinoa. The addition of spicy seasonings adds a bold kick to the dish, making it perfect for a low-carb lunch option. Packed with healthy fats, lean protein, and fiber, this bowl is both filling and nutritious.

Ingredients:

• 1 cup quinoa (cooked)
• 1 chicken breast (grilled and sliced)
• 1 avocado (sliced)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon lime juice
• 1/4 cup cilantro (chopped)
• 1/4 cup Greek yogurt (for topping)

Instructions:

1. Cook quinoa according to package instructions, then set aside.
2. Season the chicken breast with chili powder, cumin, salt, and pepper. Grill or cook it in a pan until fully cooked, then slice into strips.
3. In a bowl, place a generous serving of quinoa as the base.
4. Add the grilled chicken strips, sliced avocado, and a dollop of Greek yogurt on top.
5. Drizzle with olive oil and lime juice, then garnish with chopped cilantro for freshness.
6. For an extra kick, add a sprinkle of chili flakes or hot sauce.

This Spicy Avocado and Chicken Quinoa Bowl is not only a flavorful and satisfying meal, but it also provides a balanced nutritional profile, keeping you full for longer without exceeding your carb limits. It’s an ideal low-carb keto lunch that combines wholesome ingredients and bold flavors, making it a go-to recipe for your keto meal prep.

Mediterranean Quinoa Salad Bowl

A refreshing and vibrant keto quinoa bowl that combines Mediterranean ingredients like cucumber, cherry tomatoes, olives, and feta cheese. This bowl is perfect for a light yet filling lunch with the right balance of healthy fats and protein, all while keeping carbs low. The olive oil and lemon dressing bring everything together, making it a bright, flavorful dish.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cucumber (diced)
• 1/2 cup cherry tomatoes (halved)
• 1/4 cup Kalamata olives (pitted and sliced)
• 1/4 cup feta cheese (crumbled)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a large bowl, combine the quinoa with diced cucumber, halved cherry tomatoes, olives, and crumbled feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss everything together.
5. Garnish with fresh parsley for an added burst of color and flavor.

This Mediterranean Quinoa Salad Bowl is a fresh, low-carb meal that provides a perfect mix of crunch, creaminess, and zest. The feta cheese and olives offer a delicious, salty contrast to the lightness of the veggies and quinoa, while the dressing ties it all together with its refreshing citrus notes. This bowl is great for meal prep or as a quick and easy lunch option when you want something light but satisfying.

Grilled Salmon and Veggie Quinoa Bowl

This Grilled Salmon and Veggie Quinoa Bowl is a perfect low-carb, keto lunch choice for those looking to combine lean protein with healthy fats. Grilled salmon adds richness and omega-3s, while roasted vegetables bring depth and flavor to the dish. Topped with a lemon-tahini dressing, this bowl is a wholesome, filling option to fuel your afternoon.

Ingredients:

• 1 cup cooked quinoa
• 1 salmon fillet (grilled or baked)
• 1/2 cup zucchini (sliced)
• 1/2 cup bell pepper (sliced)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C). Toss zucchini and bell pepper slices in olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
2. Grill or bake the salmon fillet until fully cooked (about 10-12 minutes, depending on thickness).
3. In a bowl, layer the quinoa, followed by the roasted veggies and salmon fillet.
4. In a small bowl, whisk together tahini, lemon juice, Dijon mustard, garlic powder, and a little water to thin the dressing.
5. Drizzle the dressing over the quinoa bowl and serve with a slice of lemon for extra zest.

The Grilled Salmon and Veggie Quinoa Bowl is a powerhouse of nutrients, offering a balance of healthy fats, lean protein, and fiber. The savory flavors of the salmon and roasted vegetables complement the subtle nuttiness of quinoa, while the tangy lemon-tahini dressing adds a refreshing finish. This bowl is a fantastic low-carb option that supports a keto lifestyle while being satisfying and delicious.

Shrimp and Avocado Quinoa Bowl

This Shrimp and Avocado Quinoa Bowl is a light yet flavorful keto-friendly lunch that brings together succulent shrimp, creamy avocado, and the mild nutty flavor of quinoa. The lemon-lime dressing provides a zesty kick, making this bowl a refreshing option while keeping carbs low. It’s a perfect combination of protein, healthy fats, and fiber.

Ingredients:

• 1 cup cooked quinoa
• 1/2 lb shrimp (peeled and deveined)
• 1 avocado (sliced)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lime juice
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh cilantro (for garnish)

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. Season the shrimp with paprika, garlic powder, salt, and pepper. Heat olive oil in a pan and cook shrimp for 2-3 minutes on each side, until pink and fully cooked.
3. In a bowl, layer quinoa as the base, and top with cooked shrimp and sliced avocado.
4. In a small bowl, whisk together lemon juice, lime juice, olive oil, salt, and pepper to create the dressing.
5. Drizzle the dressing over the bowl and garnish with chopped cilantro.

The Shrimp and Avocado Quinoa Bowl is a delightful, low-carb meal that offers a great combination of creamy and savory flavors. The shrimp are perfectly seasoned, while the creamy avocado balances the citrusy dressing. This bowl is a great way to enjoy a light yet filling keto meal, packed with protein and healthy fats, making it ideal for a satisfying lunch that won’t break your carb budget.

Turkey and Spinach Quinoa Bowl

A hearty and healthy low-carb option, the Turkey and Spinach Quinoa Bowl is packed with lean turkey, vitamin-rich spinach, and quinoa. The addition of roasted garlic and a drizzle of balsamic glaze enhances the flavors, creating a savory and satisfying dish that fits perfectly into a keto lifestyle. It’s an ideal choice for those who crave a protein-packed, filling meal.

Ingredients:

• 1 cup cooked quinoa
• 1/2 lb ground turkey (cooked)
• 1 cup spinach (fresh or sautéed)
• 1 tablespoon olive oil
• 2 garlic cloves (minced)
• Salt and pepper, to taste
• 1 tablespoon balsamic glaze

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute, then add the ground turkey. Cook until the turkey is browned and fully cooked, seasoning with salt and pepper.
3. In another pan, sauté the spinach until wilted (if using fresh).
4. In a bowl, layer the quinoa, followed by the turkey and sautéed spinach.
5. Drizzle balsamic glaze over the bowl for extra flavor.

The Turkey and Spinach Quinoa Bowl is a simple yet delicious low-carb meal that combines protein-rich turkey and nutrient-dense spinach with the heartiness of quinoa. The garlic and balsamic glaze add depth and complexity, making this dish flavorful and satisfying. It’s a great choice for meal prepping and ensures that you’re fueling your body with healthy, low-carb ingredients throughout the day.

Zucchini Noodles and Pesto Quinoa Bowl

This Zucchini Noodles and Pesto Quinoa Bowl is a refreshing and nutritious keto-friendly lunch option. The spiralized zucchini noodles replace traditional pasta, offering a lower-carb alternative. Combined with quinoa and topped with a rich, homemade basil pesto, this bowl is packed with healthy fats, fiber, and a burst of flavor, making it a light yet filling choice.

Ingredients:

• 1 cup cooked quinoa
• 1 zucchini (spiralized into noodles)
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1/4 cup pine nuts (optional)
• 1 tablespoon Parmesan cheese (grated)
• Salt and pepper, to taste

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. In a skillet, heat olive oil over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes, until just tender. Season with salt and pepper.
3. In a bowl, layer quinoa as the base, followed by sautéed zucchini noodles.
4. Top with basil pesto and a sprinkle of Parmesan cheese.
5. If desired, garnish with toasted pine nuts for extra crunch.

The Zucchini Noodles and Pesto Quinoa Bowl offers a keto-friendly twist on pasta dishes, using zucchini noodles to lower the carb content while still providing satisfying texture. The homemade or store-bought pesto brings a vibrant herby flavor, and the quinoa serves as a perfect base for this fresh and filling meal. This bowl is perfect for anyone looking for a low-carb, nutrient-packed lunch that feels indulgent yet healthy.

Beef and Roasted Veggie Quinoa Bowl

The Beef and Roasted Veggie Quinoa Bowl is a hearty, keto-friendly lunch option that combines the rich, savory flavors of grilled beef with the sweetness of roasted vegetables and the nutty flavor of quinoa. This dish is full of protein, healthy fats, and fiber, making it perfect for a satisfying low-carb meal. The balsamic vinegar and olive oil dressing bring everything together, elevating the dish’s flavors.

Ingredients:

• 1 cup cooked quinoa
• 1/2 lb ground beef (or steak, grilled and sliced)
• 1/2 cup roasted cauliflower (or other veggies like bell peppers, zucchini, or carrots)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• Fresh parsley, for garnish

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. Season the beef with salt and pepper. If using ground beef, cook it in a skillet until browned. If using steak, grill it and slice thinly once cooked to your preference.
3. Roast cauliflower or your chosen vegetables by tossing them with olive oil, salt, and pepper, then baking at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
4. In a bowl, layer quinoa as the base, followed by the beef and roasted vegetables.
5. Drizzle balsamic vinegar and olive oil over the top and sprinkle with dried thyme and chopped parsley.

The Beef and Roasted Veggie Quinoa Bowl is a nutrient-dense meal that provides a satisfying balance of protein and vegetables. The combination of juicy beef and roasted vegetables adds richness and depth, while the balsamic vinegar and olive oil dressing bring a sweet, tangy contrast. This bowl is perfect for a low-carb lunch that fills you up without feeling too heavy.

Eggplant and Chickpea Quinoa Bowl

A flavorful and hearty vegetarian quinoa bowl, the Eggplant and Chickpea Quinoa Bowl offers a delicious combination of roasted eggplant, crispy chickpeas, and quinoa. Perfect for a low-carb, keto lunch, this dish is packed with fiber, protein, and healthy fats, and the added spices like cumin and paprika elevate its taste. Topped with a tahini dressing, it’s a satisfying meal that feels indulgent yet light.

Ingredients:

• 1 cup cooked quinoa
• 1 eggplant (cut into cubes)
• 1/2 cup chickpeas (rinsed and drained)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water (to thin the tahini)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss eggplant cubes and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until the eggplant is tender and the chickpeas are crispy.
2. Cook quinoa according to package instructions and set aside.
3. In a bowl, layer quinoa as the base, followed by roasted eggplant and chickpeas.
4. In a small bowl, whisk together tahini, lemon juice, and water to create a smooth dressing.
5. Drizzle the tahini dressing over the bowl and serve with extra lemon wedges for garnish.

The Eggplant and Chickpea Quinoa Bowl is a wonderfully filling vegetarian option that’s both low-carb and high in fiber. The roasted eggplant and crispy chickpeas add texture and flavor, while the quinoa provides a satisfying base. The tahini dressing ties it all together with its creamy, nutty flavor, making this bowl a refreshing and satisfying keto-friendly lunch.

Bacon, Spinach, and Egg Quinoa Bowl

The Bacon, Spinach, and Egg Quinoa Bowl is a protein-packed, savory keto lunch that combines crispy bacon, sautéed spinach, and a perfectly fried egg over a bed of quinoa. This bowl is a perfect blend of rich, smoky, and savory flavors, providing a filling, nutrient-dense meal that’s low in carbs. It’s the perfect choice for a low-carb lunch that feels indulgent but fits perfectly into a keto lifestyle.

Ingredients:

• 1 cup cooked quinoa
• 2 slices bacon (crispy)
• 1 cup spinach (sautéed)
• 1 large egg (fried or poached)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon Parmesan cheese (optional, for garnish)

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. In a skillet, cook the bacon until crispy, then chop into small pieces.
3. In the same skillet, sauté spinach in olive oil until wilted. Season with salt and pepper.
4. In a separate pan, fry or poach the egg to your preference.
5. In a bowl, layer quinoa as the base, followed by sautéed spinach, crispy bacon, and the egg on top.
6. Optional: Garnish with a sprinkle of Parmesan cheese for extra flavor.

The Bacon, Spinach, and Egg Quinoa Bowl is a rich and satisfying low-carb lunch option that combines crispy bacon, nutrient-packed spinach, and a protein-rich egg over quinoa. The smoky bacon and savory spinach balance perfectly with the mild flavor of the quinoa, making each bite satisfying and flavorful. This dish is an ideal choice for anyone craving a hearty and keto-friendly meal without the carbs.

Pulled Pork and Cabbage Quinoa Bowl

The Pulled Pork and Cabbage Quinoa Bowl combines tender, flavorful pulled pork with the crunch of sautéed cabbage, all sitting atop a bed of quinoa. This low-carb, keto-friendly bowl is packed with protein, fiber, and healthy fats, making it both hearty and satisfying. The tangy vinegar-based dressing ties the dish together, making it a flavorful and filling meal perfect for lunch.

Ingredients:

• 1 cup cooked quinoa
• 1/2 lb pulled pork (cooked)
• 1 cup cabbage (shredded)
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon mustard (Dijon or yellow)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. In a pan, heat olive oil over medium heat and sauté the shredded cabbage for 4-5 minutes until it starts to soften. Season with salt and pepper.
3. In a small bowl, mix together apple cider vinegar, mustard, salt, and pepper to make a quick dressing.
4. Layer quinoa in a bowl, then add pulled pork and sautéed cabbage.
5. Drizzle the dressing over the top and garnish with fresh parsley.

The Pulled Pork and Cabbage Quinoa Bowl offers a perfect balance of savory flavors and crunch, all while remaining low-carb and keto-friendly. The pulled pork provides a hearty, protein-rich base, while the cabbage adds texture and fiber. The tangy dressing elevates the dish, making it a flavorful and satisfying lunch that won’t exceed your carb limits. This bowl is an ideal option for meal prep or a quick, flavorful keto lunch.

Chicken and Asparagus Quinoa Bowl

The Chicken and Asparagus Quinoa Bowl is a light yet filling keto lunch that combines grilled chicken with sautéed asparagus and quinoa. It’s a perfect balance of lean protein, fiber, and healthy fats, all drizzled with a lemon-garlic dressing to enhance the flavors. This bowl is fresh, nutritious, and satisfying, making it an excellent low-carb option for those looking to keep their lunches both tasty and healthy.

Ingredients:

• 1 cup cooked quinoa
• 1 chicken breast (grilled or pan-seared)
• 1/2 bunch asparagus (trimmed and chopped)
• 1 tablespoon olive oil
• 1 teaspoon garlic (minced)
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. Season the chicken breast with salt and pepper, then grill or pan-sear until fully cooked. Slice thinly.
3. In a pan, heat olive oil and sauté the chopped asparagus for 3-4 minutes until tender. Add minced garlic and cook for another 1 minute.
4. Layer quinoa in a bowl, followed by grilled chicken and sautéed asparagus.
5. Drizzle lemon juice over the bowl and garnish with fresh thyme or parsley.

The Chicken and Asparagus Quinoa Bowl is a light, protein-packed meal that perfectly aligns with a keto lifestyle. The grilled chicken offers lean protein, while the asparagus provides a fresh, crisp bite. The quinoa serves as a satisfying base, and the lemon-garlic dressing adds a zesty, fresh flavor. This bowl is a great option for a healthy, low-carb lunch that won’t leave you feeling sluggish.

Turkey Bacon and Brussel Sprout Quinoa Bowl

The Turkey Bacon and Brussel Sprout Quinoa Bowl is a smoky, savory, and satisfying meal that combines crispy turkey bacon with roasted brussel sprouts and quinoa. The dish is full of fiber, protein, and healthy fats, making it a perfect low-carb lunch option. The slight sweetness of the brussel sprouts contrasts beautifully with the salty turkey bacon, creating a balanced and delicious meal.

Ingredients:

• 1 cup cooked quinoa
• 3 slices turkey bacon (crispy)
• 1 cup brussel sprouts (halved)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar (optional, for drizzle)
• Fresh rosemary or thyme (optional, for garnish)

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. Preheat oven to 400°F (200°C). Toss halved brussel sprouts in olive oil, salt, and pepper, and roast for 20-25 minutes until golden and tender.
3. While the brussel sprouts roast, cook the turkey bacon until crispy, then chop it into small pieces.
4. In a bowl, layer quinoa as the base, followed by roasted brussel sprouts and crispy turkey bacon.
5. If desired, drizzle with balsamic vinegar for added depth of flavor and garnish with fresh rosemary or thyme.

The Turkey Bacon and Brussel Sprout Quinoa Bowl is a savory and satisfying meal that’s low in carbs but rich in flavor. The crispy turkey bacon adds a smoky richness that pairs wonderfully with the slightly sweet and earthy roasted brussel sprouts. Quinoa ties everything together with a light, nutty flavor, making this a fulfilling and flavorful low-carb lunch option. It’s a perfect dish for anyone looking for a savory, filling, and keto-friendly meal.

Grilled Chicken and Roasted Tomato Quinoa Bowl

The Grilled Chicken and Roasted Tomato Quinoa Bowl is a flavorful and refreshing low-carb lunch option. The juicy grilled chicken is paired with the sweet and tangy roasted tomatoes, making this dish a perfect balance of savory and slightly sweet flavors. The quinoa serves as a hearty base while a light vinaigrette dressing adds brightness. This bowl is ideal for anyone following a keto diet and looking for a satisfying, yet light meal.

Ingredients:

• 1 cup cooked quinoa
• 1 chicken breast (grilled and sliced)
• 1 cup cherry tomatoes (halved)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• 1 teaspoon dried basil
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, salt, pepper, and dried basil. Roast for 15-20 minutes, until soft and slightly caramelized.
2. Grill the chicken breast until fully cooked and slice thinly.
3. In a bowl, layer quinoa as the base, then add the grilled chicken and roasted tomatoes.
4. Drizzle with balsamic vinegar for extra flavor and garnish with fresh basil.

The Grilled Chicken and Roasted Tomato Quinoa Bowl is a light, satisfying, and keto-friendly meal that is full of flavor. The grilled chicken provides lean protein, while the roasted tomatoes add a burst of sweetness and richness. The quinoa ties everything together, offering a hearty base that balances the freshness of the ingredients. This bowl is perfect for anyone looking for a light yet fulfilling meal that will keep you energized throughout the day.

Beef Stir-Fry and Broccoli Quinoa Bowl

This Beef Stir-Fry and Broccoli Quinoa Bowl is a savory, low-carb option perfect for those following a keto diet. The stir-fried beef is tender and packed with flavor, complemented by the crisp and vibrant broccoli. The quinoa base provides a satisfying texture, while a soy sauce-based dressing ties everything together with umami. This dish is quick to prepare, making it an excellent choice for a busy lunch or dinner.

Ingredients:

• 1 cup cooked quinoa
• 1/2 lb beef (thinly sliced, such as flank steak or sirloin)
• 1 cup broccoli florets
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 teaspoon garlic (minced)
• 1 teaspoon ginger (grated)
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. In a pan, heat olive oil over medium-high heat. Stir-fry the beef slices for 3-4 minutes until browned. Season with salt and pepper, then remove from the pan and set aside.
3. In the same pan, add sesame oil, garlic, and ginger. Stir-fry broccoli florets for 4-5 minutes, until tender yet crisp.
4. Add the beef back to the pan, pour in soy sauce, and toss everything together.
5. In a bowl, layer quinoa as the base, followed by the stir-fried beef and broccoli.
6. Garnish with sesame seeds for added texture and flavor.

The Beef Stir-Fry and Broccoli Quinoa Bowl is a savory, protein-packed meal that fits seamlessly into a low-carb, keto lifestyle. The beef provides a rich, flavorful protein, while the broccoli adds freshness and crunch. The quinoa serves as a hearty and satisfying base, making this dish a complete meal. This bowl is ideal for a quick lunch or dinner that’s filling, full of flavor, and keto-friendly.

Tofu and Kale Quinoa Bowl

he Tofu and Kale Quinoa Bowl is a healthy, vegetarian low-carb option packed with plant-based protein and fiber. The crispy tofu adds texture and richness, while the sautéed kale provides a burst of vitamins and minerals. This dish is simple to make yet full of flavor, with a light soy sauce and sesame dressing that ties everything together. It’s a great keto lunch option for anyone looking to incorporate more plant-based meals into their diet.

Ingredients:

• 1 cup cooked quinoa
• 1/2 block firm tofu (pressed and cubed)
• 1 cup kale (chopped)
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 teaspoon garlic (minced)
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. Press tofu to remove excess moisture, then cut it into cubes. Heat olive oil in a pan over medium heat and sauté tofu cubes until golden and crispy. Season with salt and pepper.
3. In the same pan, add sesame oil and sauté minced garlic for 1 minute. Add chopped kale and cook for 3-4 minutes until wilted.
4. In a bowl, layer quinoa as the base, then add crispy tofu and sautéed kale.
5. Drizzle with soy sauce and garnish with sesame seeds for extra flavor.

The Tofu and Kale Quinoa Bowl is a delicious and nutritious plant-based keto meal. The tofu provides a crispy, protein-rich element, while the kale adds fiber and nutrients. The quinoa ties the dish together with its nutty flavor and satisfying texture. This bowl is perfect for vegetarians or anyone looking for a wholesome, low-carb meal that’s both filling and flavorful.

Note: More recipes are coming soon!