25+ Delicious Sunday Low Sodium Quinoa Recipes for a Healthy Feast

Quinoa is one of the most versatile and nutrient-dense grains available, making it the perfect base for a variety of healthy dishes. If you’re looking for a way to enjoy delicious meals without compromising on flavor or your sodium intake, you’re in the right place!

This blog article presents 25+ Sunday Low Sodium Quinoa Recipes that are ideal for a relaxing weekend meal.

Whether you’re looking for hearty salads, protein-packed bowls, or savory sides, these recipes offer something for everyone.

They are not only easy to prepare but also heart-healthy, rich in fiber, and bursting with flavor. Plus, with minimal sodium, these dishes will fit perfectly into a balanced and mindful eating routine.

Ready to transform your Sunday meals? Let’s dive into these creative quinoa recipes that will keep you feeling satisfied and energized all day long!

25+ Delicious Sunday Low Sodium Quinoa Recipes for a Healthy Feast

There you have it—25+ Sunday Low Sodium Quinoa Recipes that will make your weekends both healthy and delicious!

Quinoa’s natural goodness provides a hearty foundation for various dishes, from vibrant salads to comforting bowls, all with a mindful focus on low sodium.

By choosing fresh ingredients and preparing your meals from scratch, you can enjoy full, bold flavors without the need for excessive salt.

Whether you’re preparing a light lunch or a hearty dinner, these recipes are perfect for a Sunday meal that nourishes your body and satisfies your cravings.

Don’t hesitate to experiment with different flavors, vegetables, and proteins to make these quinoa recipes your own. Happy cooking, and enjoy a flavorful, low-sodium Sunday!

Quinoa Salad with Roasted Vegetables and Lemon Dressing

This vibrant quinoa salad is a perfect choice for a nutritious and satisfying Sunday meal. Packed with roasted vegetables like zucchini, bell peppers, and sweet potatoes, it’s not only rich in fiber and vitamins but also low in sodium. The zesty lemon dressing adds a refreshing twist, making it a well-balanced dish to enjoy on a relaxing Sunday. It’s an excellent meal prep option for the week ahead, as the flavors only improve as it sits in the fridge.

Ingredients:

• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 sweet potato, peeled and cubed
• 1 tablespoon olive oil
• Salt-free seasoning blend (optional)
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• Freshly ground black pepper, to taste
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the zucchini, bell pepper, and sweet potato cubes with 1 tablespoon olive oil. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
3. While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water or low-sodium vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Once cooked, fluff with a fork.
4. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, and black pepper to create the dressing.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, and parsley. Drizzle with the lemon dressing and toss gently to combine.
6. Serve warm or chilled, and enjoy!

This Quinoa Salad with Roasted Vegetables and Lemon Dressing offers a refreshing and healthy way to enjoy quinoa while keeping sodium intake low. The roasted vegetables add natural sweetness and depth of flavor, while the lemon dressing brings a bright and tangy note that elevates the dish. It’s a versatile meal that can be enjoyed on its own or paired with lean proteins like grilled chicken or tofu. This recipe is an ideal choice for meal prepping, as it stores well in the refrigerator for several days.

Low-Sodium Quinoa and Black Bean Stuffed Peppers

These Low-Sodium Quinoa and Black Bean Stuffed Peppers are a flavorful and filling dish that’s perfect for a Sunday dinner. With protein-rich black beans and fiber-packed quinoa, these stuffed peppers are both satisfying and healthy. The use of fresh vegetables and a touch of cumin gives the dish a nice depth of flavor, while keeping sodium levels in check. It’s a great vegetarian option that will appeal to everyone at the table.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 cup chopped tomatoes (fresh or canned with no added salt)
• Fresh cilantro, for garnish
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes, until the quinoa is cooked and fluffy.
3. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
4. Add the cooked quinoa, black beans, cumin, chili powder, and tomatoes to the skillet. Stir everything together and cook for an additional 5 minutes, allowing the flavors to meld.
5. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
6. Garnish with fresh cilantro and black pepper before serving.

These Low-Sodium Quinoa and Black Bean Stuffed Peppers are a delightful and wholesome dish that’s full of flavors and nutrients. The combination of quinoa and black beans provides a satisfying, plant-based protein boost, making this recipe an excellent option for vegetarians or anyone looking to reduce their sodium intake. The stuffing is well-seasoned with cumin and chili powder, adding just the right amount of spice. This dish can easily be customized with your favorite vegetables or cheese for added richness. It’s a great choice for a comforting yet healthy Sunday meal.

Quinoa Stir-Fry with Tofu and Vegetables

This Quinoa Stir-Fry with Tofu and Vegetables is a light yet filling meal that’s perfect for a healthy Sunday lunch or dinner. The quinoa serves as a nutritious base, while the tofu provides plant-based protein, making this a complete and satisfying meal. A mix of fresh vegetables like bell peppers, carrots, and broccoli add color and crunch, while a homemade low-sodium stir-fry sauce ties everything together. It’s a quick and easy recipe that’s perfect for those who want a nutritious meal without compromising on flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 block firm tofu, drained and cubed
• 1 tablespoon sesame oil (or olive oil)
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon freshly ground black pepper
• Sesame seeds, for garnish (optional)

Instructions:

1. Cook the quinoa by bringing the water or vegetable broth to a boil, then adding the quinoa. Lower the heat and simmer for 15 minutes, until fluffy.
2. In a large skillet or wok, heat sesame oil over medium heat. Add the tofu cubes and cook for about 5 minutes, turning occasionally until golden and slightly crispy. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and sauté for 1 minute. Then, add the bell pepper, carrot, and broccoli. Stir-fry for about 5-7 minutes, until the vegetables are tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), and black pepper.
5. Add the cooked quinoa and tofu back into the skillet with the vegetables. Pour the stir-fry sauce over the top and toss everything together until well-coated.
6. Serve with a sprinkle of sesame seeds for garnish, if desired.

This Quinoa Stir-Fry with Tofu and Vegetables is a perfect dish to enjoy on a Sunday when you want something light yet filling. The quinoa provides a hearty base, while the tofu adds a satisfying amount of plant-based protein. The vibrant mix of vegetables contributes essential vitamins and minerals, and the homemade low-sodium stir-fry sauce adds a delicious umami flavor without overwhelming the dish with salt. This recipe is a great option for those looking for a quick, nutritious, and low-sodium meal that’s both delicious and easy to prepare.

Quinoa and Chickpea Buddha Bowl

This Quinoa and Chickpea Buddha Bowl is a wholesome, nutrient-packed dish that’s both low in sodium and bursting with flavor. The combination of quinoa, roasted chickpeas, fresh vegetables, and a creamy tahini dressing offers a balanced meal full of protein, fiber, and healthy fats. It’s a colorful, satisfying bowl that’s perfect for a Sunday meal, whether you’re enjoying a solo lunch or sharing with friends. This recipe is not only healthy but also customizable to fit your taste preferences.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1/4 cup water (more for desired consistency)
• 1 cucumber, sliced
• 1 medium avocado, sliced
• 1/2 cup cherry tomatoes, halved
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, garlic powder, and freshly ground black pepper. Spread them on a baking sheet and roast for 25-30 minutes, shaking halfway through, until crispy.
2. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes, until the quinoa is cooked and fluffy.
3. While the quinoa and chickpeas cook, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust the water to achieve your desired dressing consistency.
4. To assemble the bowl, start with a layer of quinoa as the base. Top with roasted chickpeas, cucumber, avocado, and cherry tomatoes.
5. Drizzle the tahini dressing over the top and garnish with fresh parsley. Serve immediately.

The Quinoa and Chickpea Buddha Bowl is a vibrant and satisfying dish that’s perfect for a nutritious Sunday meal. With its combination of plant-based protein from quinoa and chickpeas, along with healthy fats from avocado and tahini, it makes for a complete meal that’s both filling and light. The creamy tahini dressing adds richness and a delightful depth of flavor, making each bite a delicious experience. This recipe is highly versatile, allowing you to swap in your favorite vegetables or toppings, making it a go-to option for both meal prep and easy weeknight dinners.

Low-Sodium Quinoa with Spinach and Mushrooms

This Low-Sodium Quinoa with Spinach and Mushrooms is a quick and easy dish that brings together earthy mushrooms, vibrant spinach, and nutty quinoa. It’s a healthy, low-sodium option that’s both satisfying and light, making it an excellent choice for a Sunday dinner or a light lunch. The addition of garlic and a splash of balsamic vinegar enhances the dish’s flavor profile, creating a comforting yet fresh meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 tablespoon balsamic vinegar
• Freshly ground black pepper, to taste
• 1 tablespoon grated Parmesan (optional)

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes, until the quinoa is cooked and fluffy.
2. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
3. Add the sliced mushrooms to the skillet and cook for about 5 minutes, until softened and slightly browned.
4. Add the spinach and cook for an additional 2-3 minutes, until wilted. Stir in the balsamic vinegar and cook for 1 more minute to allow the flavors to combine.
5. Fluff the cooked quinoa with a fork and transfer it to the skillet with the spinach and mushrooms. Stir to combine and season with freshly ground black pepper.
6. Serve with a sprinkle of grated Parmesan, if desired.

This Low-Sodium Quinoa with Spinach and Mushrooms is a simple yet flavorful dish that’s perfect for those looking for a quick and healthy meal. The quinoa acts as a hearty base, while the mushrooms provide an earthy, savory flavor that complements the fresh spinach. The balsamic vinegar adds a subtle tang that enhances the overall taste without overpowering the dish. It’s an excellent option for those looking to reduce sodium without sacrificing taste, and it pairs beautifully with a light salad or grilled fish for a complete meal.

Quinoa and Roasted Butternut Squash Salad

This Quinoa and Roasted Butternut Squash Salad is a comforting, autumn-inspired dish that’s perfect for a relaxed Sunday meal. The sweetness of roasted butternut squash pairs wonderfully with the nutty flavor of quinoa, creating a balanced dish that’s both filling and nutritious. Tossed with fresh greens and a tangy balsamic vinaigrette, this salad makes for an ideal side dish or light main course. It’s a low-sodium, vegetarian option that’s full of flavor and perfect for meal prepping.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• Freshly ground black pepper, to taste
• 2 cups mixed greens (such as arugula or spinach)
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup
• 1/4 cup walnuts, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cinnamon, and freshly ground black pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.
2. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes, until the quinoa is cooked and fluffy.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and maple syrup to make the dressing.
4. In a large bowl, combine the quinoa, roasted butternut squash, and mixed greens. Drizzle with the balsamic dressing and toss to combine.
5. Garnish with chopped walnuts for added crunch and serve.

The Quinoa and Roasted Butternut Squash Salad is a deliciously warming dish, ideal for a Sunday lunch or dinner. The natural sweetness of the butternut squash is balanced by the tangy balsamic dressing, and the quinoa provides a satisfying, protein-rich base. The walnuts add a delightful crunch, enhancing the texture and flavor of the salad. This dish is perfect for meal prep, as it keeps well in the fridge and the flavors continue to develop over time. Whether served on its own or as a side to roasted chicken or fish, this salad is sure to impress.

Quinoa and Avocado Tacos

These Quinoa and Avocado Tacos are a fresh, healthy, and low-sodium twist on traditional tacos. The quinoa serves as a protein-packed base, while creamy avocado and a colorful array of veggies add texture and flavor. This recipe is perfect for a Sunday lunch or dinner, offering a satisfying yet light meal that’s bursting with nutrients. The mild flavors of the quinoa and avocado are enhanced by the lime and cilantro, making it a perfect choice for taco night.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Freshly ground black pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes, until the quinoa is cooked and fluffy.
2. Heat olive oil in a skillet over medium heat. Add the diced bell pepper, red onion, and corn. Sauté for about 5-7 minutes until the vegetables are tender.
3. Stir in the chili powder, cumin, and black pepper, cooking for an additional minute to toast the spices.
4. To assemble the tacos, warm the tortillas in a dry skillet for about 1 minute on each side.
5. Spoon quinoa onto each tortilla, then top with the sautéed vegetables, avocado slices, and cilantro. Serve with lime wedges on the side.

These Quinoa and Avocado Tacos are a vibrant, flavor-packed option for a healthy taco night. The combination of quinoa’s nutty texture and the creamy richness of avocado creates a satisfying meal without the need for excessive salt. The fresh vegetables and lime add a refreshing balance, while the cilantro brings a burst of freshness. These tacos are versatile, allowing you to customize the toppings with your favorite ingredients. They’re perfect for a meatless meal or as a fun, light dinner option on a Sunday.

Mediterranean Quinoa Salad with Feta

The Mediterranean Quinoa Salad with Feta brings the flavors of the Mediterranean to your plate in a light, low-sodium dish. This salad is packed with fresh vegetables, olives, and feta cheese, all tossed together with protein-rich quinoa and a zesty lemon dressing. It’s an ideal meal for a Sunday gathering or a refreshing lunch, offering a perfect balance of flavor, crunch, and healthy fats. This recipe is easily customizable, allowing you to add or remove ingredients based on your personal preferences.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1/2 cucumber, diced
• 1/2 red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese (optional for a low-sodium version)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Freshly ground black pepper, to taste

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes, until the quinoa is cooked and fluffy. Let it cool slightly.
2. In a large bowl, combine the quinoa with the cucumber, red onion, cherry tomatoes, olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper to make the dressing.
4. Pour the dressing over the quinoa salad and toss to combine. Taste and adjust seasoning if necessary.
5. Serve immediately, or refrigerate for 30 minutes for a chilled salad.

The Mediterranean Quinoa Salad with Feta is a refreshing, nutritious dish that’s perfect for a Sunday meal or meal prep. The quinoa provides a solid base of protein, while the vegetables add color, crunch, and freshness. The olives and feta bring a savory depth of flavor, all enhanced by the tangy lemon dressing. This salad is a wonderful, light yet filling meal that’s great on its own or paired with grilled chicken or fish. Its low-sodium profile ensures it’s a heart-healthy choice, making it ideal for anyone seeking a balanced, flavorful dish.

Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers are a delicious, low-sodium dish that makes for an excellent Sunday dinner or meal prep option. The quinoa filling, mixed with black beans, tomatoes, and spices, provides a hearty and nutritious base, while the bell peppers add sweetness and crunch. Topped with a sprinkle of cheese, these stuffed peppers are both satisfying and healthy, offering a balanced combination of protein, fiber, and vitamins.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes (fresh or canned, no salt added)
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Freshly ground black pepper, to taste
• 1/2 cup shredded low-fat cheese (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes, until the quinoa is cooked and fluffy.
3. In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, cumin, chili powder, and black pepper. Mix until well combined.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Cover with aluminum foil.
5. Bake in the preheated oven for 25-30 minutes, until the peppers are tender.
6. If using cheese, sprinkle it on top of each stuffed pepper during the last 5 minutes of baking, allowing it to melt.
7. Garnish with fresh cilantro before serving.

Quinoa Stuffed Bell Peppers are an excellent option for a low-sodium Sunday dinner. The quinoa and black beans provide a satisfying, nutrient-dense filling, while the bell peppers offer a sweet and crunchy contrast. The dish is versatile, allowing you to adjust the filling with different vegetables or grains, and the optional cheese adds a nice touch of richness. These stuffed peppers are filling yet light, and they make for great leftovers, making them an ideal meal prep choice. Whether served as a main dish or paired with a side salad, they’re a wholesome and flavorful option for any occasion.

Lemon and Herb Quinoa with Roasted Vegetables

This Lemon and Herb Quinoa with Roasted Vegetables is a perfect low-sodium, light meal for a Sunday dinner or lunch. The quinoa, seasoned with lemon, garlic, and fresh herbs, creates a zesty base for the colorful roasted vegetables. The vegetables, roasted to perfection, add a rich, savory flavor, making this dish a balanced combination of protein, fiber, and vitamins. This recipe is easy to make and can be customized with any vegetables you have on hand, offering a versatile, healthy option for your weekend meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Freshly ground black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy.
3. While the quinoa is cooking, toss the zucchini, bell pepper, and red onion with olive oil, thyme, oregano, and black pepper. Spread the vegetables in a single layer on a baking sheet.
4. Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly browned.
5. In a small bowl, combine the lemon juice and minced garlic. Once the quinoa is cooked, drizzle the lemon-garlic mixture over it and toss to combine.
6. To serve, plate the quinoa and top with the roasted vegetables. Garnish with fresh parsley.

The Lemon and Herb Quinoa with Roasted Vegetables is a bright and flavorful dish that brings together the natural goodness of quinoa and the savory richness of roasted vegetables. The combination of fresh lemon juice and garlic adds a zesty kick, while the herbs bring depth to the dish. This meal is both satisfying and light, offering a wholesome balance of nutrients. It’s also versatile enough to pair with grilled protein, or can be enjoyed as a standalone dish. Whether you’re preparing for a Sunday family meal or a meal prep for the week ahead, this recipe is a healthy and delicious choice.

Quinoa Stir-Fry with Tofu and Vegetables

This Quinoa Stir-Fry with Tofu and Vegetables is a quick and easy low-sodium meal that’s packed with plant-based protein and fresh veggies. The quinoa provides a hearty, nutritious base, while the tofu adds a rich texture and protein boost. The stir-fried vegetables bring a medley of vibrant colors and flavors, creating a dish that’s as nutritious as it is delicious. Lightly seasoned with soy sauce and sesame oil, this stir-fry is a healthy, low-sodium alternative to traditional takeout.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 tablespoon sesame oil
• 1/2 block firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1/2 red bell pepper, thinly sliced
• 1/2 carrot, julienned
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• Fresh cilantro, for garnish

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy.
2. While the quinoa is cooking, heat the sesame oil in a large skillet over medium heat. Add the tofu cubes and sauté for 5-7 minutes until golden brown and crispy on all sides.
3. Add the broccoli, bell pepper, carrot, and garlic to the skillet with the tofu. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
4. In a small bowl, mix the soy sauce and rice vinegar. Pour this mixture over the tofu and vegetables, and stir to coat evenly.
5. Serve the quinoa in bowls and top with the stir-fried tofu and vegetables. Garnish with sesame seeds and fresh cilantro.

This Quinoa Stir-Fry with Tofu and Vegetables is a flavorful, healthy, and satisfying dish that’s perfect for a Sunday meal. The quinoa serves as a wholesome, protein-packed base, while the tofu and stir-fried vegetables provide texture and a variety of nutrients. With the subtle tang of rice vinegar and the richness of sesame oil, this stir-fry offers a balanced combination of flavors. It’s a great option for those looking for a quick, low-sodium, plant-based meal that can be enjoyed on its own or with a side of pickled vegetables or steamed edamame.

Quinoa and Sweet Potato Buddha Bowl

This Quinoa and Sweet Potato Buddha Bowl is a nourishing, low-sodium meal perfect for a Sunday lunch or dinner. The quinoa serves as a nutritious base, while the roasted sweet potatoes add a natural sweetness and a dose of fiber. With a variety of colorful veggies, chickpeas for protein, and a tahini dressing, this bowl is full of nutrients that keep you full and satisfied. It’s customizable and can be made ahead of time for an easy, healthy meal throughout the week.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Freshly ground black pepper, to taste
• 1/2 cup cooked chickpeas
• 1/2 cucumber, sliced
• 1/4 cup shredded carrots
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon water (to thin out the dressing)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy.
3. Toss the cubed sweet potatoes with olive oil, paprika, cumin, and black pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until they are golden and tender.
4. In a small bowl, whisk together the tahini, lemon juice, and water until smooth. Adjust the amount of water to achieve your desired dressing consistency.
5. To assemble the bowls, place a scoop of quinoa in each bowl. Top with roasted sweet potatoes, chickpeas, cucumber, and shredded carrots.
6. Drizzle the tahini dressing over the top and garnish with fresh parsley.

The Quinoa and Sweet Potato Buddha Bowl is a nourishing and satisfying dish that provides a variety of flavors and textures in every bite. The combination of quinoa, roasted sweet potatoes, and fresh vegetables creates a balanced, nutrient-rich meal, while the tahini dressing adds a creamy, slightly tangy finish. This meal is not only perfect for a Sunday lunch or dinner but also great for meal prepping. Packed with fiber, protein, and healthy fats, it keeps you full and energized. Customize the toppings to suit your tastes and enjoy a wholesome, low-sodium bowl that’s as vibrant as it is delicious.

Quinoa and Avocado Salad with Lime Dressing

This Quinoa and Avocado Salad with Lime Dressing is a refreshing, low-sodium salad that combines the wholesome benefits of quinoa with the creamy richness of avocado. The tangy lime dressing, made with fresh lime juice and olive oil, ties everything together, giving the salad a zesty flavor. This dish is perfect for a light Sunday lunch or as a side to a main course. Packed with fiber, healthy fats, and protein, it’s a satisfying and nutritious option for any occasion.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 2 limes
• 1 teaspoon ground cumin
• Freshly ground black pepper, to taste
• Sea salt (optional), to taste

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy. Let it cool for a few minutes.
2. In a large bowl, combine the cooked quinoa with diced avocado, chopped red onion, cherry tomatoes, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, ground cumin, and black pepper to make the dressing.
4. Drizzle the dressing over the quinoa mixture and toss gently to combine.
5. If desired, sprinkle with a small amount of sea salt and serve.

This Quinoa and Avocado Salad with Lime Dressing is a vibrant and healthy dish that’s perfect for a Sunday meal or any time you want a refreshing and light dish. The combination of creamy avocado, zesty lime, and protein-packed quinoa creates a delicious and satisfying meal. With the addition of fresh vegetables and cilantro, it’s packed with nutrients and fiber. The lime dressing enhances the flavors without being overwhelming, making this salad a go-to for warm weather or when you need a simple yet nutritious meal. This recipe can also be customized by adding additional vegetables or even a lean protein like grilled chicken.

Quinoa and Black Bean Chili

Quinoa and Black Bean Chili is a hearty, low-sodium, plant-based dish perfect for a filling Sunday dinner. This chili combines quinoa, black beans, tomatoes, and spices, creating a comforting and nutritious meal. It’s packed with protein, fiber, and antioxidants, making it a great option for anyone seeking a healthy yet satisfying dish. The chili is customizable, so you can adjust the heat level and vegetable ingredients based on your preference.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned with no added salt)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced (optional, for topping)

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy.
2. While the quinoa cooks, heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
3. Add the diced tomatoes, black beans, corn, chili powder, cumin, paprika, and black pepper to the pot. Stir to combine and bring the mixture to a simmer.
4. Once simmering, lower the heat and let the chili cook for about 15 minutes, allowing the flavors to meld together.
5. Serve the chili over the cooked quinoa and garnish with fresh cilantro and optional avocado slices.

The Quinoa and Black Bean Chili is a delicious and filling meal that’s perfect for a cozy Sunday evening. It combines the nutritious power of quinoa with fiber-rich black beans and a variety of spices, making it both flavorful and satisfying. The smoky and spicy notes from the chili powder and paprika blend well with the natural sweetness of corn and the heartiness of the quinoa. This chili is not only a great low-sodium option but also a versatile dish that can be enjoyed with a variety of toppings like avocado or a sprinkle of cheese. It’s a one-pot wonder that’s perfect for meal prep or a crowd-pleasing dinner.

Mediterranean Quinoa Salad with Feta

This Mediterranean Quinoa Salad with Feta is a bright and flavorful dish that’s perfect for a low-sodium Sunday meal. The quinoa provides a hearty, protein-packed base, while the fresh vegetables, tangy feta cheese, and olives add a Mediterranean flair. The lemon-oregano dressing ties everything together and adds a burst of citrusy freshness. This salad is perfect on its own or as a side to grilled meats or fish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Freshly ground black pepper, to taste

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy. Let it cool for a few minutes.
2. In a large bowl, combine the cooked quinoa with the cucumber, cherry tomatoes, red onion, olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper to create the dressing.
4. Drizzle the dressing over the quinoa mixture and toss gently to combine.
5. Garnish with fresh parsley before serving.

The Mediterranean Quinoa Salad with Feta is a light yet satisfying dish that brings together the fresh, vibrant flavors of the Mediterranean. The tangy feta and olives pair wonderfully with the crisp cucumber and juicy tomatoes, while the quinoa adds a hearty base. The lemon-oregano dressing adds a refreshing touch, making this salad perfect for a Sunday lunch or dinner. It’s a healthy, low-sodium option that’s full of flavor and packed with nutrients. This salad can also be made ahead for an easy, nutritious lunch throughout the week or served as a side dish to grilled meats or fish.

Note: More recipes are coming soon!