25+ Flavorful Quinoa Lunch Box Recipes for Every Taste

When it comes to packing a healthy, satisfying lunch, quinoa is one of the best ingredients you can use.

Packed with protein, fiber, and essential nutrients, quinoa is not only a superfood but also incredibly versatile.

Whether you’re looking for a quick and easy meal for busy workdays or a meal prep option that will keep you on track, quinoa can be the foundation of a delicious lunch box meal.

In this blog, we’ve curated over 25 quinoa lunch box recipes that are perfect for anyone looking to eat better without sacrificing flavor.

From fresh salads to hearty bowls, these recipes are designed to keep you energized and satisfied throughout your day.

25+ Flavorful Quinoa Lunch Box Recipes for Every Taste

With these 25+ quinoa lunch box recipes, you now have endless options to fuel your day with nutritious and delicious meals.

Whether you’re a quinoa beginner or an experienced cook, these easy-to-make recipes will help you transform your lunch routine.

By adding quinoa to your meal prep arsenal, you’ll not only enjoy a variety of flavors but also reap the numerous health benefits of this powerhouse grain.

So, grab your containers, get cooking, and start packing your lunch box with wholesome meals that keep you feeling great!

Avocado and Chicken Quinoa Salad

This Avocado and Chicken Quinoa Salad is a fresh and filling low-carb option that’s perfect for a keto lunch box. Packed with protein from grilled chicken, healthy fats from avocado, and the nutritional benefits of quinoa, this salad will keep you energized throughout the day. With a zesty lime dressing, it’s not only delicious but also refreshing.

Ingredients:

• 1 cup cooked quinoa
• 1 grilled chicken breast, sliced
• 1 avocado, diced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions, and let it cool.
2. Grill the chicken breast and slice it thinly.
3. In a large bowl, combine quinoa, grilled chicken, avocado, cherry tomatoes, and cilantro.
4. In a separate bowl, whisk together lime juice, olive oil, salt, and pepper.
5. Drizzle the dressing over the salad and toss everything to combine.
6. Pack in your lunch box and enjoy!

This Avocado and Chicken Quinoa Salad is an ideal low-carb, keto-friendly meal, full of flavor and packed with nutrients. It’s easy to prepare and perfect for meal prepping, making it an excellent choice for a quick and healthy lunch. The combination of healthy fats, protein, and fiber helps keep you full, making it a great option for weight management or a balanced keto diet.

Greek-Inspired Quinoa Bowl

A Greek-Inspired Quinoa Bowl brings together the refreshing flavors of the Mediterranean with quinoa, a protein-packed grain. This recipe includes cucumber, feta cheese, olives, and a simple olive oil dressing to complement the quinoa, making it a perfect low-carb, keto-friendly lunch box meal.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cucumber, diced
• 1/4 cup black olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp red onion, finely diced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook quinoa as per package instructions and let it cool.
2. In a large bowl, combine the quinoa, cucumber, olives, feta cheese, and red onion.
3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss gently to combine.
5. Transfer to a lunch box and refrigerate until ready to eat.

This Greek-Inspired Quinoa Bowl is a tasty and nutritious lunch option, low in carbs and high in healthy fats, making it perfect for a keto-friendly meal plan. The refreshing cucumber, salty feta, and tangy dressing balance beautifully with quinoa’s subtle nuttiness. It’s easy to prepare ahead of time, making it an ideal addition to your keto lunch routine.

Quinoa & Zucchini Stir Fry

this Quinoa & Zucchini Stir Fry is a simple, low-carb keto lunch that combines quinoa with sautéed zucchini and other low-carb vegetables. It’s a savory, satisfying dish that’s not only delicious but also packed with fiber, vitamins, and healthy fats from olive oil and seeds.

Ingredients:

• 1 cup cooked quinoa
• 1 medium zucchini, thinly sliced
• 1/2 bell pepper, sliced
• 1/4 cup red onion, sliced
• 2 tbsp olive oil
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. Heat olive oil in a large skillet or wok over medium heat.
3. Add zucchini, bell pepper, and red onion to the pan. Stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.
4. Stir in the cooked quinoa and soy sauce (or coconut aminos) and cook for an additional 2-3 minutes, ensuring everything is evenly coated.
5. Sprinkle sesame seeds on top (optional) and season with salt and pepper.
6. Transfer to your lunch box and enjoy.

The Quinoa & Zucchini Stir Fry is a light yet satisfying meal that’s perfect for a keto-friendly lunch box. It’s easy to make, full of vibrant vegetables, and includes quinoa as a base for added fiber and protein. This dish provides all the nourishment you need while keeping the carb count low, making it a great choice for anyone following a low-carb or keto diet.

Quinoa and Shrimp Stir Fry

This Quinoa and Shrimp Stir Fry is a delicious, low-carb, and keto-friendly meal that’s packed with protein and healthy fats. With succulent shrimp, crunchy vegetables, and a savory soy-based sauce, this stir fry offers a burst of flavor while keeping your carbs in check. It’s an easy and quick lunch option that’s perfect for meal prep.

Ingredients:

• 1 cup cooked quinoa
• 10-12 large shrimp, peeled and deveined
• 1/2 cup bell peppers, sliced
• 1/4 cup onions, sliced
• 1/2 cup broccoli florets
• 2 tbsp olive oil
• 2 tbsp soy sauce or coconut aminos
• 1 clove garlic, minced
• 1 tsp ginger, grated
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and set it aside.
2. Heat olive oil in a large skillet or wok over medium heat.
3. Add shrimp and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove and set aside.
4. In the same skillet, add garlic and ginger, sauté for 30 seconds.
5. Add bell peppers, onions, and broccoli to the pan and stir-fry for about 5 minutes until tender-crisp.
6. Stir in cooked quinoa and soy sauce (or coconut aminos) and cook for another 2 minutes.
7. Add shrimp back into the skillet, toss everything to combine, and cook for 1-2 more minutes.
8. Season with salt and pepper, transfer to a lunch box, and serve.

The Quinoa and Shrimp Stir Fry is an ideal lunch box recipe for anyone on a low-carb or keto diet. The shrimp provides a lean source of protein, while the vegetables add crunch and nutrients without compromising the carb count. Combined with quinoa, this dish makes for a satisfying and flavorful meal that’s easy to prepare and perfect for busy days.

Spicy Tuna Quinoa Salad

The Spicy Tuna Quinoa Salad is a bold and flavorful keto lunch option that’s both satisfying and low in carbs. With a mix of spicy tuna, quinoa, and fresh vegetables, this salad is packed with protein, healthy fats, and fiber. The creamy avocado and spicy mayo dressing give it an extra punch, making it a perfect quick lunch for meal prep.

Ingredients:

• 1 can tuna in olive oil, drained
• 1 cup cooked quinoa
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• 1 tbsp sriracha sauce
• 2 tbsp mayonnaise (preferably avocado or olive oil-based)
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Cook quinoa as per package instructions and allow it to cool.
2. In a bowl, combine the tuna, quinoa, avocado, red onion, and cucumber.
3. In a separate small bowl, mix sriracha, mayonnaise, lime juice, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss everything gently to combine.
5. Pack in a lunch box and refrigerate until ready to eat.

The Spicy Tuna Quinoa Salad is a zesty, protein-packed keto meal that’s perfect for a low-carb lunch. The combination of tuna and quinoa provides a balanced serving of protein and fiber, while the creamy avocado and spicy mayo dressing offer rich flavor without adding extra carbs. This salad is a great option for meal prepping, as it keeps well in the fridge and can be easily enjoyed on the go.

Eggplant and Quinoa Casserole

This Eggplant and Quinoa Casserole is a hearty, low-carb, and keto-friendly dish that makes for a delicious lunch box meal. The roasted eggplant adds a rich flavor and texture, while the quinoa provides the perfect base to hold everything together. This casserole is filling, nutritious, and full of Mediterranean-inspired flavors.

Ingredients:

• 1 medium eggplant, diced
• 1 cup cooked quinoa
• 1/2 cup tomato sauce (sugar-free)
• 1/4 cup feta cheese, crumbled
• 1/4 cup mozzarella cheese, shredded
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the diced eggplant with olive oil, garlic powder, oregano, salt, and pepper. Roast in the oven for 20-25 minutes until tender and slightly golden.
3. While the eggplant roasts, cook quinoa according to package instructions and set aside.
4. In a mixing bowl, combine the cooked quinoa, roasted eggplant, tomato sauce, feta, and half of the mozzarella cheese. Stir to combine.
5. Transfer the mixture to a baking dish and top with the remaining mozzarella cheese.
6. Bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
7. Allow the casserole to cool slightly before packing it into a lunch box.

The Eggplant and Quinoa Casserole is a low-carb, keto-friendly dish that’s comforting and full of flavor. The roasted eggplant adds a savory richness that pairs beautifully with the quinoa, while the cheese offers a creamy texture. This casserole is easy to make in advance and can be enjoyed hot or cold, making it a perfect addition to your keto lunch rotation.

Quinoa and Turkey Lettuce Wraps

These Quinoa and Turkey Lettuce Wraps are a fantastic low-carb, keto-friendly lunch option that’s both flavorful and easy to make. Lean turkey provides protein, while quinoa adds fiber and essential nutrients. Wrapped in crisp lettuce leaves, this dish offers a fresh and light alternative to traditional sandwiches, making it perfect for those on a keto diet.

Ingredients:

• 1 cup cooked quinoa
• 1/2 lb ground turkey
• 1/4 cup onion, finely chopped
• 1 clove garlic, minced
• 1/2 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 6 large lettuce leaves (romaine or butter lettuce work well)
• 1/4 cup shredded cheese (optional)
• 2 tbsp olive oil

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 2-3 minutes until fragrant.
3. Add the ground turkey to the skillet, breaking it up with a spoon. Season with paprika, cumin, salt, and pepper, and cook until the turkey is fully cooked through (about 5-7 minutes).
4. Stir in the cooked quinoa and cook for an additional 2 minutes to combine.
5. Spoon the turkey-quinoa mixture into lettuce leaves, topping with shredded cheese if desired.
6. Serve immediately or pack in a lunch box for later.

These Quinoa and Turkey Lettuce Wraps are a great keto lunch option that’s not only low in carbs but also high in protein and fiber. The quinoa adds a satisfying texture, while the turkey provides lean protein to keep you full throughout the day. These wraps are incredibly versatile, and you can even customize the filling with additional veggies or spices. They’re perfect for meal prep or a quick and healthy lunch!

Quinoa and Kale Pesto Salad

The Quinoa and Kale Pesto Salad is a fresh, vibrant, and keto-friendly lunch option. The earthy kale pairs beautifully with the rich and herby pesto, while the quinoa offers fiber and protein. This salad is packed with healthy fats, making it a great choice for those on a low-carb, ketogenic diet. The pesto dressing adds a burst of flavor that ties everything together.

Ingredients:

• 1 cup cooked quinoa
• 2 cups kale, chopped
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup Parmesan cheese, grated
• 1/2 cup fresh basil leaves
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook quinoa as per package instructions and allow it to cool.
2. In a food processor, combine the basil, garlic, pine nuts, Parmesan, olive oil, lemon juice, salt, and pepper. Blend until smooth to create the pesto sauce.
3. Massage the chopped kale with a pinch of salt to soften it.
4. In a large bowl, combine the cooled quinoa, kale, and pesto. Toss to coat everything evenly.
5. Serve immediately or pack it in a lunch box for later.

The Quinoa and Kale Pesto Salad is an easy-to-make, nutrient-dense keto lunch that is both filling and full of flavor. The kale offers a hearty texture while the pesto dressing brings rich, herby flavors. This salad is not only low in carbs but also packed with healthy fats, fiber, and protein, making it a well-rounded option for those following a keto or low-carb diet. It can be enjoyed fresh or stored for later, making it ideal for meal prep.

Quinoa and Roasted Vegetable Medley

This Quinoa and Roasted Vegetable Medley is a wholesome, low-carb keto lunch that’s packed with fiber, antioxidants, and healthy fats. Roasted seasonal vegetables, such as zucchini, bell peppers, and eggplant, are combined with quinoa to create a satisfying and colorful dish. This recipe is versatile and can be easily customized with your favorite vegetables, making it perfect for meal prepping.

Ingredients:

• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1/2 eggplant, diced
• 1/2 onion, diced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced zucchini, bell pepper, eggplant, and onion with olive oil, thyme, garlic powder, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
3. Roast the vegetables for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
4. Cook quinoa according to package instructions and set aside.
5. In a large bowl, combine the roasted vegetables and quinoa. Toss gently to combine.
6. Serve immediately or pack into a lunch box for later.

The Quinoa and Roasted Vegetable Medley is a delicious and nourishing low-carb meal that’s perfect for a keto lunch. The roasted vegetables provide rich, smoky flavors, while the quinoa adds a light and nutty base. This dish is easy to make, customizable, and perfect for meal prep. It’s a wholesome choice for anyone looking to stay on track with a keto or low-carb diet while enjoying a satisfying, vegetable-packed meal.

Quinoa and Beef Taco Salad

The Quinoa and Beef Taco Salad is a flavorful, low-carb, keto-friendly meal that brings the vibrant taste of tacos into a healthy, nutrient-dense salad. Ground beef seasoned with classic taco spices is paired with quinoa, fresh vegetables, and a tangy lime dressing, making this a satisfying and quick lunch option that’s both high in protein and low in carbs.

Ingredients:

• 1 cup cooked quinoa
• 1/2 lb ground beef
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup avocado, diced
• 1/4 cup shredded lettuce
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1/4 cup shredded cheese (optional)

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 2-3 minutes until fragrant.
3. Add the ground beef to the skillet, breaking it up with a spoon. Season with cumin, chili powder, paprika, salt, and pepper, and cook until browned (about 5-7 minutes).
4. In a large bowl, combine the cooked quinoa, seasoned beef, cherry tomatoes, avocado, and lettuce.
5. Drizzle with lime juice and toss gently to combine.
6. If desired, top with shredded cheese and serve immediately or pack in a lunch box for later.

This Quinoa and Beef Taco Salad is a great low-carb, keto-friendly lunch that’s full of bold flavors. The ground beef is rich in protein, while quinoa adds fiber and essential nutrients. The fresh vegetables and creamy avocado complement the seasoned beef, making it a satisfying and refreshing meal. It’s quick to prepare, ideal for meal prepping, and a great way to enjoy taco flavors without the carbs.

Quinoa and Cucumber Feta Salad

The Quinoa and Cucumber Feta Salad is a light, refreshing, and keto-friendly dish that’s perfect for lunch. The combination of cool cucumber, tangy feta cheese, and protein-packed quinoa, all tossed in a zesty lemon dressing, makes for a simple yet flavorful meal. It’s low in carbs, high in fiber, and a great way to add some Mediterranean flair to your lunch box.

Ingredients:

• 1 cup cooked quinoa
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook quinoa according to package instructions and allow it to cool.
2. In a large bowl, combine the quinoa, cucumber, red onion, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and serve immediately, or pack it in a lunch box for later.

The Quinoa and Cucumber Feta Salad is a fresh, low-carb option that’s perfect for a keto-friendly lunch. It’s light yet filling, with the crunch of cucumber and the creaminess of feta cheese complementing the quinoa perfectly. The lemon dressing adds a refreshing tang, making it a satisfying meal that’s easy to prepare and ideal for meal prepping.

Quinoa and Spinach Stuffed Peppers

Quinoa and Spinach Stuffed Peppers are a delicious and healthy keto lunch idea. Colorful bell peppers are stuffed with a savory mixture of quinoa, spinach, and cheese, then baked to perfection. This dish is rich in fiber, protein, and essential nutrients, making it a great low-carb, keto-friendly meal that’s both satisfying and full of flavor.

Ingredients:

• 2 large bell peppers, halved and seeds removed
• 1 cup cooked quinoa
• 1/2 cup spinach, chopped
• 1/4 cup ricotta cheese
• 1/4 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the bell peppers in half and remove the seeds. Place them on a baking dish.
3. In a bowl, mix the cooked quinoa, chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, olive oil, salt, and pepper.
4. Stuff each bell pepper half with the quinoa mixture.
5. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
6. If desired, remove the foil in the last 5 minutes of baking to allow the cheese to brown slightly.
7. Serve immediately or pack in a lunch box for later.

Quinoa and Spinach Stuffed Peppers are a keto-friendly meal that’s both healthy and satisfying. The bell peppers provide a perfect vessel for the quinoa and spinach mixture, while the ricotta, mozzarella, and Parmesan cheeses create a rich, creamy filling. This dish is a great way to enjoy a nutritious and filling low-carb lunch, and it’s perfect for meal prepping or batch cooking.

Quinoa and Salmon Salad Bowl

The Quinoa and Salmon Salad Bowl is a nutrient-packed, keto-friendly lunch that combines the health benefits of quinoa with the richness of omega-3-rich salmon. With a light lemon dressing and fresh vegetables, this salad bowl is full of flavor and will keep you energized throughout the day. It’s easy to prepare and perfect for a low-carb, high-protein lunch option.

Ingredients:

• 1 cup cooked quinoa
• 1 salmon fillet (about 4 oz)
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. Preheat a skillet over medium heat and drizzle with olive oil. Season the salmon fillet with salt and pepper, then cook for about 4-5 minutes on each side, until the salmon is cooked through and easily flakes with a fork.
3. While the salmon cooks, prepare the vegetables: dice the cucumber, slice the red onion, and halve the cherry tomatoes.
4. In a bowl, combine the cooked quinoa, cucumber, red onion, and cherry tomatoes.
5. Flake the cooked salmon into bite-sized pieces and add to the salad bowl.
6. Drizzle with lemon juice, sprinkle with fresh dill (optional), and toss gently to combine.
7. Serve immediately or pack it in a lunch box for later.

The Quinoa and Salmon Salad Bowl is an excellent keto-friendly lunch that combines lean protein from salmon with the fiber and nutrients of quinoa and fresh vegetables. This dish is easy to make, delicious, and packed with healthy fats, making it a great choice for a nutritious low-carb meal. The fresh dill and lemon juice add a refreshing flavor, elevating this dish into a satisfying and complete lunch.

Quinoa and Broccoli Frittata

The Quinoa and Broccoli Frittata is a hearty, keto-friendly lunch that combines quinoa with eggs and broccoli, creating a protein-packed dish full of vitamins and minerals. This frittata is easy to make, flavorful, and perfect for meal prepping. It’s low in carbs and high in healthy fats, making it an excellent addition to any low-carb diet.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup broccoli florets, steamed
• 6 large eggs
• 1/4 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup onion, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft.
3. Add the steamed broccoli to the skillet and cook for another 2 minutes, ensuring the broccoli is heated through.
4. In a bowl, whisk together the eggs, cooked quinoa, shredded cheese, salt, and pepper.
5. Pour the egg mixture into the skillet over the broccoli and onion. Stir gently to combine.
6. Allow the mixture to cook on the stove for 2-3 minutes before transferring the skillet to the oven.
7. Bake for 10-12 minutes, or until the eggs are fully set and the frittata is golden brown on top.
8. Let the frittata cool slightly before slicing and serving or packing into a lunch box.

The Quinoa and Broccoli Frittata is a satisfying and low-carb option for a keto lunch. It’s packed with protein and fiber, making it a great choice for meal prep or a quick, nourishing meal. The combination of quinoa, broccoli, and eggs provides a complete source of nutrients, while the cheese adds flavor and richness. This frittata is easy to customize with additional veggies or proteins, making it versatile and perfect for a keto diet.

Quinoa and Zucchini Noodles Stir Fry

the Quinoa and Zucchini Noodles Stir Fry is a flavorful, low-carb meal that replaces traditional pasta with zucchini noodles, keeping the dish keto-friendly. Combined with quinoa, lean chicken or tofu, and a savory stir-fry sauce, this dish is a perfect lunch for those looking for a filling yet low-carb option. It’s packed with vegetables, protein, and healthy fats, making it a well-rounded meal.

Ingredients:

• 1 cup cooked quinoa
• 2 medium zucchinis, spiralized into noodles
• 1/2 lb chicken breast or tofu, sliced
• 1/4 cup bell pepper, sliced
• 1/4 cup carrots, julienned
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp ginger, grated
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Add the sliced chicken (or tofu) and cook until browned and cooked through, about 5-7 minutes.
4. Add the zucchini noodles, bell pepper, and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
5. Stir in the cooked quinoa and soy sauce (or coconut aminos), mixing to combine.
6. Drizzle with sesame oil, toss to coat, and cook for another 1-2 minutes.
7. Garnish with sesame seeds if desired, then serve immediately or pack it in a lunch box for later.

The Quinoa and Zucchini Noodles Stir Fry is a delicious, keto-friendly lunch that’s full of flavor and nutrients. The zucchini noodles are a great low-carb alternative to pasta, while the quinoa adds protein and fiber to keep you full. This dish is versatile, allowing for a variety of protein options like chicken, tofu, or even shrimp. With its quick preparation and vibrant mix of vegetables, it’s an ideal meal for busy days or meal prepping.

Note: More recipes are coming soon!