30+ Delicious Quinoa Lunch Recipes for a Healthier & Happier You

Are you looking for a healthy, satisfying, and versatile ingredient to include in your lunch routine?

Quinoa is your answer! Packed with protein, fiber, and essential nutrients, quinoa is the perfect base for creating a variety of delicious and nutritious lunch recipes.

Whether you’re a fan of warm bowls, vibrant salads, or savory wraps, quinoa can be seamlessly incorporated into your meals, offering a hearty and filling option for any dietary preference.

In this blog post, we’ve rounded up 30+ quinoa lunch recipes that will keep you energized and satisfied throughout the day.

From comforting quinoa bowls to fresh veggie wraps, these recipes are easy to make, highly customizable, and perfect for meal prep.

30+ Delicious Quinoa Lunch Recipes for a Healthier & Happier You

Quinoa is undoubtedly a kitchen superstar, offering both nutritional benefits and culinary flexibility.

With these 30+ quinoa lunch recipes, you can enjoy a wide variety of meals that not only nourish your body but also tantalize your taste buds.

Whether you’re preparing a big batch for weekly meal prep or just looking for a quick, wholesome lunch, these quinoa-based dishes are the perfect solution.

Packed with plant-based protein, fiber, and healthy fats, quinoa makes for the ultimate base ingredient to support your busy lifestyle.

So, get creative in the kitchen, try out these recipes, and discover how easy and delicious healthy lunches can be!

Quinoa & Black Bean Stuffed Bell Peppers

These quinoa and black bean stuffed bell peppers are a colorful, nutrient-packed lunch option. Filled with hearty quinoa, black beans, vegetables, and topped with melted cheese, they make for a filling, balanced meal. This dish offers plenty of plant-based protein and fiber, making it a great option for vegetarians or anyone looking for a wholesome, satisfying lunch.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
3. Cook the quinoa according to package instructions.
4. In a large skillet, heat olive oil over medium heat. Add diced onions and garlic, sautéing until soft, about 5 minutes.
5. Stir in cumin and chili powder, cooking for an additional 1 minute.
6. Add black beans, corn, cooked quinoa, salt, and pepper. Stir until well combined and heated through.
7. Stuff the bell peppers with the quinoa mixture and top each with shredded cheese.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted.
9. Garnish with fresh cilantro before serving.

These stuffed bell peppers are a perfect blend of vibrant vegetables and wholesome grains, creating a satisfying and healthy lunch option. The combination of quinoa, black beans, and spices makes this dish both nutritious and flavorful. Whether you’re meal prepping for the week or looking for a delicious lunch, these stuffed peppers are sure to please a crowd and keep you full and energized throughout the day.

Lemon Garlic Quinoa Salad with Chickpeas and Avocado

This light and refreshing quinoa salad with chickpeas and avocado is packed with flavor and healthy fats. The bright lemon-garlic dressing adds a zesty punch to the nutty quinoa and creamy avocado, while the chickpeas provide a boost of plant-based protein. This is an ideal lunch when you’re looking for something quick, healthy, and satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions and set aside to cool.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
3. In a large mixing bowl, combine the cooled quinoa, chickpeas, avocado, cucumber, tomatoes, and parsley.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

This quinoa salad is perfect for a light yet filling lunch. It offers a great balance of protein, healthy fats, and fiber, making it a wholesome choice for anyone seeking a quick, no-fuss meal. The lemon garlic dressing adds a fresh zing to the dish, while the avocado adds a creamy richness that complements the quinoa and chickpeas. It’s versatile, vibrant, and can easily be packed for lunch on the go.

Quinoa Buddha Bowl with Roasted Vegetables and Tahini Dressing

A Buddha bowl is a nourishing, all-in-one meal, and this quinoa version with roasted vegetables and a creamy tahini dressing is no exception. Packed with colorful, roasted vegetables like sweet potatoes, carrots, and Brussels sprouts, paired with quinoa and drizzled with a delicious tahini dressing, this bowl provides a satisfying mix of textures and flavors.

Ingredients:

• 1 cup quinoa, rinsed
• 1 medium sweet potato, peeled and cubed
• 1 cup Brussels sprouts, halved
• 2 carrots, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup or honey
• 1 garlic clove, minced
• 1/4 cup water (to thin the dressing)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the sweet potato cubes, Brussels sprouts, and carrots with olive oil, salt, and pepper. Roast for 25-30 minutes, or until vegetables are tender and golden.
3. While the vegetables roast, cook the quinoa according to package instructions.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water to create the dressing. Adjust water to reach desired consistency.
5. Assemble the bowls by placing a scoop of quinoa on the bottom of each bowl. Top with roasted vegetables.
6. Drizzle the tahini dressing over the top and garnish with fresh parsley.

This quinoa Buddha bowl is a wonderfully balanced, vibrant dish that is both nourishing and fulfilling. The roasted vegetables add a smoky sweetness that pairs beautifully with the nutty quinoa and creamy tahini dressing. This meal is not only packed with flavor and texture but is also packed with essential nutrients. It’s perfect for a hearty lunch that’s easy to prepare and can be customized with your favorite veggies or toppings. Whether you’re fueling up for a busy day or enjoying a relaxing meal, this Buddha bowl will satisfy and energize you.

Quinoa and Roasted Beet Salad with Feta and Walnuts

This quinoa and roasted beet salad is a refreshing yet earthy dish that combines the nutty flavor of quinoa with the sweetness of roasted beets. The addition of tangy feta cheese and crunchy walnuts makes it a perfect combination of flavors and textures. Packed with vitamins, minerals, and healthy fats, this salad is a nutritious and satisfying lunch option.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium beets, peeled and diced
• 1/4 cup walnuts, chopped
• 1/4 cup feta cheese, crumbled
• 1 cup arugula or spinach
• 2 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced beets with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
3. While the beets roast, cook the quinoa according to package instructions.
4. Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant.
5. In a small bowl, whisk together the balsamic vinegar, honey, and remaining tablespoon of olive oil to create the dressing.
6. Once the quinoa is cooked and the beets are roasted, assemble the salad by combining the quinoa, roasted beets, arugula or spinach, and toasted walnuts in a large bowl.
7. Drizzle with the balsamic dressing and top with crumbled feta cheese.
8. Toss gently to combine and serve immediately.

This quinoa and roasted beet salad is a deliciously earthy and satisfying lunch. The sweet and earthy beets perfectly complement the nutty quinoa, while the feta adds a creamy, salty tang. Walnuts provide a crunchy texture and a dose of healthy fats, making this salad a well-rounded meal. Whether enjoyed warm or chilled, it’s a great option for those looking for a nutrient-dense and flavorful lunch that’s easy to prepare.

Quinoa & Turkey Meatball Soup

This comforting quinoa and turkey meatball soup is a hearty, wholesome dish filled with lean protein and vegetables. The turkey meatballs add flavor and richness, while the quinoa soaks up the savory broth, making this soup both satisfying and nutritious. It’s perfect for a cozy lunch or as a make-ahead meal for the week.

Ingredients:

• 1 cup quinoa, rinsed
• 1 lb ground turkey
• 1 egg
• 1/4 cup breadcrumbs
• 1 tablespoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 can diced tomatoes (optional)
• 1 cup spinach or kale, chopped
• Fresh parsley, for garnish

Instructions:

1. In a bowl, combine the ground turkey, egg, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mix well and form into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes, until the vegetables begin to soften.
4. Add the chicken broth and diced tomatoes (if using) to the pot and bring to a boil.
5. Once boiling, add the quinoa and meatballs back into the pot. Reduce heat and simmer for 15-20 minutes, until the quinoa is cooked and the meatballs are fully cooked through.
6. Stir in the chopped spinach or kale and cook for another 2-3 minutes until wilted.
7. Serve the soup hot, garnished with fresh parsley.

This quinoa and turkey meatball soup is the perfect balance of lean protein, whole grains, and vegetables, making it a satisfying and nourishing lunch. The turkey meatballs are flavorful and tender, while the quinoa provides a hearty texture that absorbs the delicious broth. With the addition of fresh greens, this soup is packed with nutrients. It’s comforting, filling, and can easily be made in large batches for meal prep, ensuring you have a healthy lunch ready for the week.

Quinoa Tabbouleh with Roasted Chicken

This quinoa tabbouleh with roasted chicken is a modern twist on the classic Middle Eastern salad. Quinoa replaces bulgur for a gluten-free option while still providing a light, nutty flavor. Paired with roasted chicken and a fresh mix of herbs, tomatoes, cucumber, and a lemony dressing, this dish makes for a flavorful and satisfying lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/4 cup red onion, finely diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil (for dressing)
• 2 tablespoons lemon juice
• 1 teaspoon honey or maple syrup (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Season the chicken breasts with olive oil, smoked paprika, salt, and pepper.
2. Roast the chicken in the oven for 20-25 minutes or until cooked through. Let it rest for a few minutes before slicing thinly.
3. While the chicken roasts, cook the quinoa according to package instructions and set aside to cool.
4. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, parsley, and mint.
5. In a small bowl, whisk together the olive oil, lemon juice, honey (if using), salt, and pepper to create the dressing.
6. Pour the dressing over the quinoa mixture and toss gently to combine.
7. Serve the tabbouleh with slices of roasted chicken on top.

This quinoa tabbouleh with roasted chicken is a refreshing and satisfying lunch that combines the vibrant flavors of fresh vegetables and herbs with the nutty quinoa and juicy chicken. It’s a balanced dish that’s light yet filling, and the lemony dressing brings everything together with a zesty kick. The dish is packed with nutrients, offering a good source of protein, fiber, and healthy fats. This meal is perfect for a quick lunch or a light dinner that leaves you feeling energized and satisfied.

Quinoa & Sweet Potato Veggie Stir-Fry

This quinoa and sweet potato veggie stir-fry is a colorful, nutrient-dense meal bursting with fresh flavors. The sweetness of roasted sweet potatoes pairs perfectly with the savory crunch of bell peppers, broccoli, and snap peas, all tossed with quinoa and a light soy sauce-based dressing. This dish is easy to make, full of vitamins, fiber, and protein, making it an ideal lunch for those looking to stay energized throughout the day.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized.
2. While the sweet potatoes roast, cook the quinoa according to package instructions and set aside.
3. In a large skillet or wok, heat sesame oil over medium-high heat. Add the garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
4. Add the bell pepper, broccoli, and snap peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
5. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
6. Once the vegetables are cooked, add the quinoa and roasted sweet potatoes to the skillet. Pour the sauce over the mixture and toss everything together to combine and heat through.
7. Garnish with sesame seeds and fresh cilantro before serving.

This quinoa and sweet potato veggie stir-fry is a perfect combination of flavors, textures, and colors. The sweet potatoes add a lovely sweetness that complements the crunch of the stir-fried vegetables, while quinoa provides a hearty base that absorbs the savory sauce. Packed with fiber, protein, and a variety of vitamins, this stir-fry is not only satisfying but also incredibly healthy. It’s quick to make, and you can easily swap in your favorite vegetables or proteins to customize the dish to your liking.

Quinoa & Pesto Chicken Wraps

Quinoa and pesto chicken wraps are a delicious, protein-packed lunch option that combines the creamy richness of pesto with tender grilled chicken and fluffy quinoa. Wrapped in whole wheat or spinach tortillas, these wraps are easy to prepare, portable, and perfect for a quick, filling lunch or dinner. The addition of fresh greens and veggies brings a refreshing crunch to each bite.

Ingredients:

• 1 cup quinoa, rinsed
• 2 boneless, skinless chicken breasts
• 1/4 cup pesto (store-bought or homemade)
• 4 whole wheat or spinach tortillas
• 1 cup spinach or mixed greens
• 1 cucumber, thinly sliced
• 1 tomato, sliced
• 1/4 cup feta cheese (optional)
• Olive oil, for grilling
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions and set aside.
2. Preheat a grill or grill pan over medium heat. Season the chicken breasts with olive oil, salt, and pepper.
3. Grill the chicken for about 6-8 minutes per side or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing thinly.
4. In a small bowl, mix the quinoa with half of the pesto sauce.
5. Lay the tortillas flat and layer them with a handful of spinach or mixed greens, a few slices of cucumber and tomato, a scoop of pesto quinoa, and sliced chicken.
6. Add crumbled feta cheese on top if desired.
7. Roll up the wraps tightly, cut them in half, and serve.

These quinoa and pesto chicken wraps are a convenient and delicious way to enjoy a nutritious lunch. The pesto-infused quinoa adds a flavorful twist, while the grilled chicken provides lean protein. Fresh veggies like cucumber and tomato enhance the crunch and freshness, and the feta adds a creamy element. These wraps are easy to pack for lunch on the go or as a quick meal when you need something satisfying and full of flavor.

Spicy Quinoa & Shrimp Lettuce Wraps

These spicy quinoa and shrimp lettuce wraps are a light, low-carb alternative to traditional wraps, using crisp lettuce leaves to hold a flavorful filling of quinoa, shrimp, and vegetables. The quinoa serves as a nutritious base while the shrimp adds lean protein. A spicy sriracha-lime dressing ties the dish together, giving it a zesty kick. These wraps are fresh, easy to make, and perfect for a healthy lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1/2 cup shredded carrots
• 1/4 cup cilantro, chopped
• 2 tablespoons sriracha sauce (adjust to spice preference)
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 head of butter lettuce or romaine, leaves separated
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions and set aside to cool.
2. In a medium skillet, heat olive oil over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp and set aside.
3. In the same skillet, add the diced bell pepper and shredded carrots, sautéing for 2-3 minutes until slightly tender.
4. In a small bowl, whisk together sriracha sauce, lime juice, honey, and a pinch of salt to make the spicy dressing.
5. Combine the cooked quinoa, sautéed vegetables, and shrimp in a large bowl. Drizzle with the spicy dressing and toss to combine.
6. Spoon the quinoa-shrimp mixture onto the center of each lettuce leaf and garnish with chopped cilantro.
7. Roll up the lettuce wraps and serve immediately.

These spicy quinoa and shrimp lettuce wraps are a light yet flavorful lunch option. The shrimp adds protein, while the quinoa provides a hearty and filling base. The crunch of the fresh lettuce contrasts beautifully with the warmth of the sautéed vegetables, and the sriracha-lime dressing gives each wrap a spicy, tangy kick. These wraps are perfect for anyone looking for a healthy, low-carb meal that’s packed with flavor and texture. They’re easy to prepare, portable, and ideal for a quick, satisfying lunch.

Quinoa & Roasted Vegetable Frittata

This quinoa and roasted vegetable frittata is a wholesome, protein-packed dish that makes for a perfect lunch or brunch. The quinoa adds a hearty, nutritious base, while the roasted vegetables contribute a burst of flavor and color. With eggs binding everything together and a light sprinkle of cheese on top, this frittata is filling, easy to make, and great for meal prep.

Ingredients:

• 1 cup quinoa, rinsed
• 1 medium zucchini, diced
• 1 bell pepper, diced
• 1 small red onion, diced
• 1 tablespoon olive oil
• 6 large eggs
• 1/2 cup milk (or plant-based milk)
• 1/2 cup grated cheese (cheddar, mozzarella, or feta)
• Salt and pepper, to taste
• Fresh herbs (parsley or basil), for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the quinoa according to package instructions and set aside to cool.
3. In a large skillet, heat olive oil over medium heat. Add the zucchini, bell pepper, and red onion. Sauté for 7-8 minutes until the vegetables are tender and lightly browned.
4. In a bowl, whisk together the eggs, milk, grated cheese, salt, and pepper.
5. Add the cooked quinoa to the skillet with the roasted vegetables, mixing to combine.
6. Pour the egg mixture over the vegetables and quinoa, stirring gently to distribute evenly. Cook on the stovetop for 2-3 minutes, until the edges begin to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and lightly golden on top.
8. Garnish with fresh herbs before slicing and serving.

This quinoa and roasted vegetable frittata is a versatile and satisfying meal that brings together the heartiness of quinoa with the vibrant flavors of roasted vegetables. It’s a great option for using up leftover veggies and is easy to prepare in a single skillet. With its balance of protein from eggs and quinoa, fiber from the vegetables, and healthy fats from cheese, this frittata is a well-rounded lunch or brunch that’s both filling and nutritious. It also stores well for meal prep, making it an excellent choice for busy days.

Quinoa & Spinach Stuffed Portobello Mushrooms

These quinoa and spinach stuffed portobello mushrooms are a flavorful, gluten-free lunch option that’s easy to make and packed with nutrients. The portobello mushrooms serve as a delicious, savory base for a filling quinoa-spinach mixture, topped with cheese and baked until golden. This dish is perfect for those looking for a low-carb alternative to traditional stuffed dishes, without sacrificing taste or nutrition.

Ingredients:

• 4 large portobello mushrooms, stems removed and cleaned
• 1 cup quinoa, rinsed
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese (or mozzarella)
• 1 clove garlic, minced
• 1/4 cup onion, finely chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the quinoa according to package instructions and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft and fragrant.
4. Add the chopped spinach to the skillet and cook for another 2-3 minutes, until wilted.
5. Remove the skillet from heat and stir in the cooked quinoa, Parmesan cheese, salt, and pepper until well combined.
6. Place the portobello mushrooms on a baking sheet, gill side up. Spoon the quinoa-spinach mixture into each mushroom cap, pressing down gently to pack it in.
7. Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
8. Garnish with fresh parsley before serving.

These quinoa and spinach stuffed portobello mushrooms are a light yet filling dish that’s perfect for a healthy lunch. The portobello mushrooms provide a savory base, while the quinoa-spinach filling is hearty and packed with nutrients. With a sprinkle of cheese and fresh herbs, this dish is both satisfying and full of flavor. It’s also incredibly versatile, allowing for customization with different vegetables, proteins, or spices. This recipe is a great way to incorporate more plant-based ingredients into your meals while still enjoying a filling and delicious dish.

Quinoa & Avocado Sushi Rolls

Quinoa & avocado sushi rolls are a creative twist on traditional sushi, swapping out the usual rice for nutrient-packed quinoa. These rolls are easy to make at home and filled with fresh ingredients like avocado, cucumber, and carrots. With a soy sauce-based dipping sauce, they make for a fun, healthy, and light lunch option that’s perfect for sushi lovers looking for a gluten-free or lower-carb alternative.

Ingredients:

• 1 cup quinoa, rinsed
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 4 sheets nori (seaweed)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• Soy sauce, for dipping
• 1 teaspoon sesame seeds (optional)
• Wasabi (optional)

Instructions:

1. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and stir in rice vinegar and sesame oil. Let it cool to room temperature.
2. Place a sheet of nori on a bamboo sushi mat or a clean surface.
3. Spread a thin layer of quinoa over the nori, leaving about 1 inch of space at the top. Make sure the quinoa is evenly spread.
4. In the center, arrange slices of avocado, cucumber, and carrot in a line.
5. Carefully roll the sushi from the bottom up, using the mat to help shape the roll. Seal the edge with a little water.
6. Slice the roll into bite-sized pieces with a sharp knife.
7. Garnish with sesame seeds and serve with soy sauce and wasabi on the side.

These quinoa & avocado sushi rolls are a fun and nutritious twist on classic sushi. By using quinoa instead of rice, you get an extra boost of protein and fiber, while the fresh avocado and crunchy vegetables add a refreshing and satisfying texture. These rolls are light, gluten-free, and perfect for a quick, healthy lunch. They can also be customized with your favorite fillings or toppings. Whether you’re a sushi enthusiast or new to making rolls at home, this recipe offers a fresh, fun way to enjoy sushi with a nutritious spin.

Quinoa & Black Bean Chili

This quinoa and black bean chili is a hearty, vegetarian-friendly dish that’s perfect for a satisfying lunch or dinner. The combination of quinoa and black beans provides a robust base of protein and fiber, while the rich, spicy tomato broth adds depth of flavor. With the addition of vegetables like bell peppers, onions, and corn, this chili is a wholesome, filling meal that’s perfect for meal prep or a cozy lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 onion, diced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for 5-7 minutes until the vegetables are softened.
2. Add the chili powder, cumin, and smoked paprika, cooking for 1-2 minutes until fragrant.
3. Stir in the quinoa, vegetable broth, black beans, diced tomatoes, and corn. Bring to a boil.
4. Reduce the heat and let it simmer for 20-25 minutes, until the quinoa is cooked and the chili has thickened. Stir occasionally and season with salt and pepper to taste.
5. Serve the chili hot, garnished with fresh cilantro and a squeeze of lime juice.

This quinoa and black bean chili is a flavorful and filling meal that’s easy to prepare and packed with nutrients. The quinoa adds a great texture, while the black beans provide protein and fiber, making this a satisfying vegetarian dish. With the spices and fresh ingredients, each bite is hearty and comforting. This chili is great for meal prep as it stores well and can be reheated for quick lunches throughout the week. It’s a great option for anyone seeking a warm, nutritious, and plant-based lunch.

Quinoa & Chickpea Buddha Bowl

A quinoa and chickpea Buddha bowl is a well-balanced, nourishing dish that includes a variety of healthy ingredients, making it an excellent lunch option. Quinoa serves as the base, while roasted chickpeas, fresh vegetables, and a tahini dressing complete the bowl. This dish is high in protein, fiber, and healthy fats, and can easily be customized with your favorite toppings or dressing.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 avocado, sliced
• 1 cup cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup shredded carrots
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for dressing)
• 1-2 tablespoons water (to thin dressing)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until crispy.
2. Cook the quinoa according to package instructions and set aside.
3. While the quinoa and chickpeas cook, prepare the vegetables by slicing the avocado, cucumber, and cherry tomatoes, and shredding the carrots.
4. For the dressing, whisk together tahini, lemon juice, olive oil, and water until smooth and creamy. Adjust the water to reach your desired dressing consistency.
5. To assemble the bowls, layer a scoop of quinoa at the bottom of each bowl, then add roasted chickpeas, sliced avocado, cucumber, tomatoes, and shredded carrots.
6. Drizzle the tahini dressing over the top and garnish with fresh parsley.

This quinoa and chickpea Buddha bowl is a vibrant and nutrient-packed meal that’s perfect for a healthy lunch. The combination of quinoa, chickpeas, and fresh vegetables provides a variety of textures and flavors. The tahini dressing adds a creamy, tangy finish that ties everything together. This dish is highly customizable with your favorite toppings, such as roasted sweet potatoes or leafy greens, and can be made ahead for an easy and balanced lunch throughout the week. It’s an ideal meal for anyone seeking a nourishing, plant-based option.

Quinoa & Salmon Patties

Quinoa and salmon patties are a delicious and healthy lunch option that’s easy to prepare and packed with protein. The quinoa helps bind the patties together while adding a nutty flavor, and the salmon provides healthy omega-3 fats. These patties are perfect served with a side salad, in a bun, or as part of a light, wholesome lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cans (5 oz each) pink or red salmon, drained and flaked
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup green onions, chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1 tablespoon olive oil (for frying)
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. Cook the quinoa according to package instructions and set aside to cool.
2. In a large bowl, combine the cooked quinoa, flaked salmon, breadcrumbs, egg, green onions, Dijon mustard, lemon juice, salt, and pepper. Mix well until the ingredients are fully incorporated.
3. Form the mixture into patties, about 3 inches in diameter.
4. Heat olive oil in a skillet over medium heat. Add the patties and cook for 3-4 minutes on each side, until golden and crispy.
5. Remove the patties from the skillet and drain on a paper towel. Serve hot, garnished with fresh dill or parsley.

Quinoa and salmon patties are a nutritious and satisfying lunch that’s rich in protein and healthy fats. The quinoa adds a light, fluffy texture, while the salmon provides flavor and omega-3s. These patties are easy to make and versatile, perfect for serving on a bed of greens, in a sandwich, or alongside roasted vegetables. They can be made ahead and stored for a quick, protein-packed meal later in the week. Whether you’re looking for a quick lunch or a light dinner, these patties are a tasty and nutritious option.

Note: More recipes are coming soon!