Tag Archives: Quinoa

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Quinoa Salad

Quinoa salad

All things bright and beautiful, sums up this colorful, healthy dish

Servings: 7, Serving size: 1 cup

Calories:  215, Protein: 12.2 g, Carbohydrate: 28.6 g, Fat: 6.44 g, Fiber: 4.34 g, Sodium: 619 mg


1 cup red quinoa

2 cups vegetable stock

1 ½ cup baby bella mushrooms (or mushrooms of choice)

1 cup red cabbage, shredded

2 cups carrots, match stick, French cut

1 cup cherry tomatoes, halved

1 cup sweet corn, no added salt

4 green onions, chopped

12 oz shrimp, raw, deveined

2 tbsp olive oil

¼ tsp garlic powder

¼ tsp ginger powder

1  inch ginger root, chopped

½ tsp paprika

¼  tsp pink Himalayan salt (or table salt)


Cook 1 cup of red quinoa in 2 cups of vegetable stock on medium heat until nice and fluffy and all the liquid is absorbed. Remove from heat and set aside when done.

In a wok or a non-stick skillet, heat olive oil on medium high heat, add the ginger root, ginger powder, garlic powder, paprika, and shrimp. Stir fry shrimp until well done.

Next, add the mushrooms, cabbage, carrots, cherry tomatoes, corn and green onions to the shrimp stir fry. Mix together and let cook for at least 5-7 minutes. Remove from heat.

quinoa with veggies

Stir the cooked quinoa into the mixture of shrimp and veggies. Add salt to taste. Serve warm.

Tip: You can omit the meat for a perfect vegan/vegetarian dish or use whatever meat you prefer. 

Quinoa ‘Fried Rice’

Quinoa Fried Rice

I love Quinoa because of its nutty flavor, and it also works as a great substitute for rice which is my favorite starch.  Feel free to be as creative as you want with this recipe, by adding in your own combination of favorite veggies.

Servings: 5, Serving Size: 1 cup

Calories:  198, Protein: 5.96 g, Carbohydrate: 27 g, Fat: 7.76 g, Sodium: 264 mg, Fiber: 4.03 g


Quinoa Ingredients

1 cup quinoa

3 celery stalks, chopped

1/3 cup green onions (only the green part)

½ cup red onions, chopped

1 cup cherry tomatoes, halved

1 cup chopped fresh parsley (optional)

2 garlic cloves, chopped

1 tsp ginger root, chopped

½ tsp salt

½ tsp curry

2 tbsp olive oil


Cook quinoa according to directions on package.  Add salt and bring to a boil until nice and fluffy.


In a wok or frying pan, stir fry the onions, celery, tomatoes, garlic and ginger in olive oil for about 5 minutes on medium heat.

Quinoa And Veggies

Next, add in quinoa, curry and parsley. Mix together and let cook for an additional 5 minutes. Serve warm.