Quinoa Recipe Full of Protein and Easy to Freeze
I’ve been trying to eat healthier lately. I need to work on getting more protein in my diet. I’m not a big meat eater. I’ll eat it on occasion, but usually, I prefer to eat a vegetarian diet. Here’s a recipe for a quinoa meal I came up with that is full of protein and other healthy foods. This quinoa recipe is easy to make and you can also freeze it for meals at a later time.
Ingredients: quinoa, onion, spinach, black beans, canned corn
Here’s basically what I do to prepare this quinoa meal. You may prefer to use some substitutions or more/ fewer seasonings.
Cook the quinoa: For one cup of dry quinoa you’ll need two cups of liquid. I usually use water, but you could also use soup stock. Boil the liquid and add the quinoa. Cover and simmer on low for about 20 minutes. Season with salt, pepper, and other spices you enjoy. I like to use turmeric for its anti-cancer qualities.
Cook the onion and spinach: Cut up half an onion and saute it with some olive oil. When it’s almost done add some chopped spinach. I added a few big handfuls. Remember, spinach cooks down. So, even what looks like a big amount of raw spinach will turn into a smaller amount of cooked spinach. Add a little bit of salt and/or other spices.
Mix: Mix the quinoa, onion mix, a can of beans, and a can of corn. Season more if needed. Viola! There you go!
Freeze in individual containers or bags for easy meals.
Rachel Belkin is an Austin, Texas blogger, influencer, entrepreneur, speaker, and educator. After selling her lifestyle blog for six figures in 2021, she teaches business, blogging, and influencer marketing strategies that helped her build her business on part-time hours. Rachel has published articles on HuffPost and Hometalk. She has been featured on KXAN, Studio 512, Fox 7 Austin, CBS Austin, and other news and media outlets.