CHEAP QUINOA RECIPES RECIPES

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CHEAP AND EASY QUINOA POKE BOWLS – CHEAP RECIPE BLOG



Cheap And Easy Quinoa Poke Bowls – Cheap Recipe Blog image

See variations, above, for more toppings ideas. Use what you already have on hand to save money.

Provided by Cheap Recipe Blog

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 11

1/3 cup mayonnaise
1 tablespoon sriracha sauce
1 teaspoon sugar or honey
1 cup quinoa, rinsed in a fine-mesh strainer
1/2 cucumber, peeled and chopped
1 large carrot, spiralized
1 mango, peeled and cubed
1 avocado, cubed
1/2 cup smoked salmon
Black sesame seeds
Crispy French fried onions

Steps:

  • Place quinoa and 2 cups of water into a small saucepan. Bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes, until water is absorbed. Remove from heat, uncover, and allow to cool to room temperature.
  • To assemble quinoa poke bowls: Place half of quinoa in each bowl. Top with cucumber, carrot, mango, avocado, smoked salmon, sesame seeds, and onions.Top with sauce.
  • To make sauce: Mix mayonnaise, sriracha sauce, and honey (or sugar).

KEEP-ON-TRACK QUINOA



Keep-On-Track Quinoa image

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Total Time 40 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 7

1 eggplant cubed
3 tbsp coconut oil
280 g quinoa
30 g baby spinach
2 cloves garlic
1 tbsp lemon juice
40 g feta cheese

Steps:

  • "Line a baking tray with lightly greased foil and preheat your oven to 420'F. Toss eggplant with 2 tablespoons of nut oil in a bowl and add salt and pepper. Place eggplant cubes on your baking tray and cook for 20-25 minutes or until eggplant has softened. For even roasting, remove from the oven halfway and flip eggplant over. Meanwhile, rinse and drain the quinoa and add to small saucepan with 2/3 cup of water. Bring to boil then reduce heat and simmer, covered, for approximately 15 minutes. Remove from heat and let sit with lid on for 5 minutes, then fluff quinoa with a fork. For the greens, heat 1 tablespoon of nut oil in a large skillet and add the spinach and 1 minced garlic clove. Cook, stirring, for a few minutes, until spinach is slightly wilted. Take skillet off heat and add in the cooked eggplant. Add in cooked quinoa, 1 clove of minced garlic and the lemon juice and mix well, adding a pinch of salt but remembering the feta will be salty. Crumble on the feta and serve."

Nutrition Facts : Calories 411 calories, FatContent 16.87905 g, CarbohydrateContent 54.3932593754654 g, CholesterolContent 8.9 mg, FiberContent 9.78312513198066 g, ProteinContent 13.0694437500205 g, SaturatedFatContent 10.86533 g, ServingSize 1 1 Serving (239g), SodiumContent 124.209062500054 mg, SugarContent 44.6101342434847 g, TransFatContent 1.137955 g

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