25+ Nourishing Sunday Quinoa Recipes to Try This Weekend

When it comes to Sunday meals, many of us seek comfort, flavor, and nourishment after a busy week.

Quinoa, often hailed as a superfood, offers a perfect balance of nutrition and versatility, making it an excellent choice for Sunday meals.

Whether you’re craving a light salad, a hearty soup, or a savory baked dish, quinoa can elevate your Sunday feast with its rich texture and incredible health benefits.

In this blog post, we’ve compiled over 25 Sunday quinoa recipes that are perfect for any occasion, from cozy brunches to relaxed dinners.

Each recipe is designed to be easy to make, filled with vibrant flavors, and packed with nutrients, ensuring you start the new week feeling your best.

Whether you are looking for a vegetarian option, a protein-packed meal, or a gluten-free dish, quinoa is your go-to ingredient.

Let’s dive into these delicious and nourishing quinoa recipes that will make your Sundays something to look forward to!

25+ Nourishing Sunday Quinoa Recipes to Try This Weekend

Quinoa is more than just a trendy ingredient; it’s a versatile powerhouse that can enhance any meal.

From fresh salads to warm casseroles and comforting soups, quinoa’s adaptability ensures that you can enjoy a variety of flavors and textures, all while nourishing your body.

These 25+ Sunday quinoa recipes offer something for everyone—whether you’re cooking for yourself, your family, or a group of friends.

Incorporating quinoa into your Sunday meals not only provides you with a healthy dose of protein and fiber, but it also encourages creativity in the kitchen.

We hope these recipes inspire you to experiment with quinoa and discover your new favorite Sunday dish.

So, next Sunday, make sure to treat yourself to one (or more!) of these wholesome quinoa creations.

Mediterranean Quinoa Bowl

Packed with bold flavors and wholesome ingredients, this Mediterranean quinoa bowl is a nutritious way to elevate your Sunday meals. The mix of zesty lemon, creamy tahini, and a variety of fresh vegetables offers a balance of taste and texture that will leave you feeling refreshed and satisfied.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped

For the dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the quinoa by combining it with water or broth in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let cool.
2. Prepare the dressing by whisking together olive oil, lemon juice, tahini, garlic, salt, and pepper.
3. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
4. Drizzle the dressing over the quinoa mixture and toss to combine. Serve immediately or chill for 30 minutes for the flavors to meld.

A vibrant Mediterranean quinoa bowl is perfect for Sundays when you want something quick, nourishing, and delicious. The simplicity of the preparation and the burst of fresh flavors make it ideal for meal prep or a light family dinner.

Spicy Southwest Quinoa Skillet

This spicy Southwest quinoa skillet is an easy one-pan meal that brings bold, zesty flavors to your Sunday table. Loaded with protein, vegetables, and spices, it’s perfect for those who love a little heat in their meals.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, with juices
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Optional: lime wedges, avocado slices, or shredded cheese

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
2. Add the bell pepper and cook for another 3 minutes until softened.
3. Stir in the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the quinoa is cooked and liquid is absorbed.
5. Garnish with fresh cilantro and serve with lime wedges, avocado slices, or cheese if desired.

This one-pan quinoa dish is a satisfying and hearty option for Sundays, offering a spicy kick and a rich medley of flavors. It’s versatile and easily customizable for varying spice levels and ingredient preferences.

Quinoa & Roasted Vegetable Salad

This quinoa and roasted vegetable salad is a delightful combination of earthy roasted veggies and nutty quinoa, tied together with a tangy balsamic dressing. It’s a wholesome dish that works beautifully as a main or a side.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 zucchini, sliced into rounds
• 1 red bell pepper, diced
• 1 sweet potato, cubed
• 1 cup broccoli florets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup crumbled goat cheese or feta (optional)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the zucchini, bell pepper, sweet potato, and broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through.
2. While the vegetables roast, cook the quinoa by boiling it with water or broth. Simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let cool.
3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper for the dressing.
4. Combine the quinoa and roasted vegetables in a large bowl. Drizzle the dressing over the top and toss gently to combine. Sprinkle with goat cheese or feta if using.

This quinoa salad offers a wholesome mix of textures and tastes, perfect for a relaxed Sunday meal. The roasted vegetables add depth, while the light dressing ties everything together with a touch of sweetness and acidity.

Herbed Lemon Quinoa Pilaf

This herbed lemon quinoa pilaf is light, aromatic, and bursting with citrusy flavors. Perfect as a Sunday main or side dish, it’s an elegant addition to any meal that’s quick to prepare and refreshing to savor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 garlic clove, minced
• Zest and juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped (optional)
• Salt and pepper to taste

Instructions:

1. In a medium pot, heat olive oil over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and cook for another minute.
2. Stir in the quinoa and toast lightly for 1-2 minutes.
3. Add vegetable broth or water, lemon zest, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
4. Remove from heat and fluff the quinoa with a fork. Stir in lemon juice, parsley, dill, and a dash of pepper. Adjust seasoning to taste.
5. Serve warm or at room temperature.

This quinoa pilaf is a delightful blend of tangy lemon and fresh herbs, making it a great choice for a light Sunday lunch or dinner. The vibrant flavors will transport you to a sunny Mediterranean garden, no matter the season.

Quinoa Breakfast Bowl with Berries and Honey

Start your Sunday morning on a nutritious and sweet note with this quinoa breakfast bowl. Combining protein-rich quinoa with fresh berries, creamy yogurt, and a drizzle of honey, this bowl is a delightful way to fuel your day.

Ingredients:

• 1/2 cup quinoa, rinsed
• 1 cup milk (or plant-based milk)
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup fresh berries (strawberries, blueberries, raspberries, etc.)
• 1/4 cup Greek yogurt (optional)
• 1 tbsp chia seeds or nuts for topping

Instructions:

1. In a small pot, combine quinoa, milk, honey, and vanilla. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and most of the liquid is absorbed.
2. Let the quinoa cool slightly. Divide it into bowls.
3. Top each bowl with fresh berries, a dollop of yogurt (if using), and a sprinkle of chia seeds or nuts. Drizzle with additional honey if desired.

This quinoa breakfast bowl is a versatile recipe that transforms quinoa into a sweet and hearty breakfast. It’s easy to customize with your favorite fruits and toppings, making it the perfect way to treat yourself on a relaxing Sunday morning.

Quinoa and Spinach Stuffed Bell Peppers

These quinoa and spinach stuffed bell peppers are a wholesome Sunday dinner option, combining tender roasted peppers with a savory quinoa filling. Bursting with flavor and packed with nutrients, this recipe is sure to please both vegetarians and meat-eaters alike.

Ingredients:

• 4 large bell peppers (any color), tops removed and seeds cleaned
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese (or vegan alternative)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the bell peppers in a baking dish and lightly drizzle with olive oil. Roast for 10 minutes to soften slightly.
2. Meanwhile, cook the quinoa in vegetable broth until tender, about 15 minutes.
3. In a skillet, heat a little olive oil and sauté the onion and garlic until fragrant. Add the chopped spinach and cook until wilted. Stir this mixture into the cooked quinoa.
4. Mix in Parmesan cheese, smoked paprika, salt, and pepper. Adjust seasoning to taste.
5. Fill each bell pepper with the quinoa mixture, pressing down gently. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes.
6. Serve warm, garnished with additional Parmesan or fresh herbs if desired.

These quinoa-stuffed bell peppers are an excellent way to incorporate a variety of vegetables into your Sunday meals. The filling is hearty and flavorful, while the roasted peppers provide a tender and slightly sweet complement to the dish.

Citrus Avocado Quinoa Salad

This citrus avocado quinoa salad is a refreshing Sunday dish packed with vibrant flavors and creamy textures. The zesty dressing complements the nutty quinoa and buttery avocado, making it a delightful, nutrient-rich option for brunch or a light dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 orange, segmented and chopped
• 1 avocado, diced
• 1/4 cup pomegranate seeds
• 2 cups baby spinach or arugula
• 1/4 cup almonds, sliced and toasted

For the dressing:

• 3 tbsp olive oil
• 1 tbsp orange juice
• 1 tbsp lemon juice
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Cook the quinoa by boiling it with water or broth. Simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let cool.
2. In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and pepper.
3. In a large salad bowl, combine the cooked quinoa, orange segments, avocado, pomegranate seeds, spinach, and toasted almonds.
4. Drizzle the dressing over the salad and toss gently to coat. Serve immediately.

This salad is the perfect balance of sweetness, acidity, and creaminess. It’s a vibrant, colorful dish that’s ideal for Sundays when you want a healthy yet indulgent meal.

Quinoa Lentil Soup with Turmeric

This hearty quinoa lentil soup is a comforting bowl of warmth, perfect for a relaxing Sunday. With the golden glow of turmeric and the wholesome mix of quinoa and lentils, it’s a nourishing dish packed with flavor and health benefits.

Ingredients:

• 1/2 cup quinoa, rinsed
• 1/2 cup red lentils, rinsed
• 6 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp ground turmeric
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Stir in turmeric, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Add the lentils, quinoa, and vegetable broth. Bring to a boil, reduce heat, and simmer for 25-30 minutes until the lentils and quinoa are tender.
4. Stir in lemon juice and adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro or parsley.

This soup is a wholesome, soothing choice for Sundays, especially when you crave a filling yet healthy meal. The turmeric adds a vibrant touch and anti-inflammatory benefits, making it as good for your body as it is for your soul.

Sweet Potato and Quinoa Patties

These sweet potato and quinoa patties are a delicious, crispy treat for a lazy Sunday. They’re easy to prepare, versatile, and perfect as a main dish, snack, or even a burger patty.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 medium sweet potato, cooked and mashed
• 1/4 cup breadcrumbs (or almond flour for gluten-free)
• 1/4 cup green onions, chopped
• 1 egg, beaten (or flax egg for vegan)
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the cooked quinoa, mashed sweet potato, breadcrumbs, green onions, egg, smoked paprika, cumin, salt, and pepper. Mix until well combined.
2. Form the mixture into small patties, about 2-3 inches in diameter.
3. Heat a skillet over medium heat and add a thin layer of olive oil. Fry the patties in batches, cooking for 3-4 minutes on each side until golden and crispy.
4. Drain on paper towels and serve warm with your favorite dipping sauce or a side salad.

These patties are crispy on the outside and soft on the inside, offering a delightful combination of textures and flavors. They’re perfect for Sunday gatherings, meal prepping, or enjoying as a wholesome, satisfying snack.

Quinoa and Roasted Butternut Squash Salad

This quinoa and roasted butternut squash salad is a vibrant and filling dish, perfect for a cozy Sunday meal. The roasted squash adds a subtle sweetness that pairs wonderfully with the nutty quinoa and fresh greens. It’s both satisfying and light, making it a great option for a wholesome lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 small butternut squash, peeled, cubed
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 2 cups baby spinach or arugula
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese (optional)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, cinnamon, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
2. While the squash roasts, cook the quinoa by boiling it in vegetable broth or water. Simmer for 15 minutes or until the liquid is absorbed.
3. For the dressing, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. In a large bowl, combine the cooked quinoa, roasted squash, spinach, and toasted pumpkin seeds. Drizzle with the dressing and toss gently.
5. Top with crumbled feta cheese if desired and serve immediately.

This salad balances the warmth of roasted squash with the freshness of greens and quinoa. It’s a comforting yet light dish that’s perfect for a Sunday when you want something flavorful and nutritious.

Mango Black Bean Quinoa Salad

This mango black bean quinoa salad brings together tropical sweetness and savory black beans in a bright, colorful dish. Perfect for a Sunday gathering or as a side dish to your favorite grilled proteins, this salad is easy to make and packed with flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 mango, peeled and diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the quinoa by bringing it to a boil with water or vegetable broth. Reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork and let cool.
2. In a large bowl, combine the cooled quinoa, black beans, mango, red bell pepper, red onion, and cilantro.
3. Drizzle with lime juice and olive oil, and toss to combine. Season with salt and pepper to taste.
4. Serve chilled or at room temperature.

This mango black bean quinoa salad is refreshing, slightly tangy, and packed with protein and fiber. It’s a great dish to bring to a Sunday picnic or serve as a light main course. The combination of sweet mango and savory black beans is sure to satisfy your taste buds.

Quinoa and Chickpea Curry

This quinoa and chickpea curry is a rich and hearty dish, perfect for a Sunday dinner when you crave something comforting and flavorful. The creamy curry sauce, with its blend of spices, envelops the chickpeas and quinoa in a warm, aromatic embrace.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1/2 cup coconut milk
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the quinoa by boiling it with vegetable broth or water. Simmer for 15 minutes until the liquid is absorbed, then fluff with a fork.
2. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and ginger for 3-4 minutes until softened and fragrant.
3. Stir in the curry powder, turmeric, and cumin, and cook for another minute.
4. Add the chickpeas, diced tomatoes, and coconut milk. Stir to combine and bring to a simmer. Cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
5. Season with salt and pepper to taste. Serve the curry over the cooked quinoa and garnish with fresh cilantro.

This quinoa and chickpea curry is the perfect comfort food for a Sunday night. It’s rich, aromatic, and satisfying while being easy to prepare. The creamy coconut milk adds a luxurious texture to the curry, making it a wholesome and delicious meal.

Quinoa Stuffed Zucchini Boats

These quinoa stuffed zucchini boats are a fresh and light Sunday dinner, offering a perfect balance of flavors with a satisfying filling of quinoa, vegetables, and herbs. This recipe is versatile, allowing you to add your favorite veggies or protein, making it a delightful dish for any occasion.

Ingredients:

• 4 medium zucchini, halved lengthwise and scooped out
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the zucchini halves in a baking dish and lightly drizzle with olive oil. Roast for 10-15 minutes until tender.
2. In a medium saucepan, cook the quinoa in vegetable broth according to package instructions. Fluff the quinoa with a fork and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant, about 3 minutes. Add the cherry tomatoes and cook for another 2 minutes.
4. Stir the cooked quinoa into the skillet with the vegetables and fresh basil. Season with salt and pepper to taste.
5. Stuff each zucchini boat with the quinoa mixture and sprinkle with Parmesan cheese, if using. Return to the oven and bake for another 10-15 minutes until the zucchini is fully tender and the filling is heated through.
6. Serve warm, garnished with extra basil if desired.

These quinoa stuffed zucchini boats are a perfect light Sunday dinner. They are easy to prepare and can be customized with various vegetables and herbs, making them a versatile option for any taste. The tender zucchini, stuffed with a flavorful quinoa filling, offers a satisfying, low-carb meal.

Quinoa and Roasted Beet Salad

This quinoa and roasted beet salad is a vibrant, earthy dish that’s perfect for a Sunday meal. The roasted beets add natural sweetness, while the quinoa serves as a hearty base. Topped with tangy feta cheese and a zesty dressing, this salad is a perfect combination of flavors and textures.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 medium beets, peeled and cubed
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/4 cup crumbled feta cheese
• 1/4 cup walnuts, toasted
• 2 cups arugula or mixed greens

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed beets with olive oil and a pinch of salt. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
2. While the beets roast, cook the quinoa in vegetable broth or water. Simmer for 15 minutes, then fluff with a fork and let it cool.
3. For the dressing, whisk together olive oil, lemon juice, honey, salt, and pepper.
4. In a large bowl, combine the cooked quinoa, roasted beets, arugula, and walnuts.
5. Drizzle with the dressing and toss gently to combine. Top with crumbled feta cheese before serving.

This quinoa and roasted beet salad is rich in flavor and nutrients. The sweet and earthy beets, combined with the nutty quinoa and tangy feta, create a balanced, satisfying dish that works wonderfully as a Sunday lunch or dinner. The walnuts add a crunchy contrast, making each bite a treat.

Quinoa and Eggplant Parmesan

Quinoa and eggplant Parmesan is a lighter, healthier take on the classic Italian dish. The quinoa serves as the perfect base for the crispy breaded eggplant, and the rich tomato sauce ties everything together. This dish is both comforting and full of flavor, ideal for a hearty Sunday meal.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup breadcrumbs (use gluten-free if preferred)
• 1/2 cup grated Parmesan cheese (or vegan cheese)
• 1 egg, beaten (or flax egg for vegan)
• 2 cups marinara sauce
• 1/4 cup fresh basil, chopped
• Olive oil for frying
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the quinoa in vegetable broth according to package instructions and set aside.
2. Lightly salt the eggplant slices and let them sit for 10 minutes to release excess moisture. Pat dry with paper towels.
3. Dip each eggplant slice into the beaten egg (or flax egg) and then coat with breadcrumbs and Parmesan cheese.
4. Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches, cooking each side for 2-3 minutes until golden brown. Transfer to a paper towel-lined plate.
5. In a baking dish, spread a layer of marinara sauce, then top with a layer of quinoa, followed by a layer of fried eggplant. Repeat the layers and finish with a layer of marinara sauce on top.
6. Bake for 20 minutes, then remove and sprinkle with fresh basil. Serve warm.

This quinoa and eggplant Parmesan is a delicious and nutritious alternative to traditional eggplant Parmesan. The crispy eggplant and creamy quinoa combine with the savory marinara sauce, making it a comforting dish that will satisfy your cravings without the heavy calories. Perfect for a cozy Sunday dinner.

Note: More recipes​ are coming soon!