Weightloss Recipes – Mexican Quinoa Lunch Bowl
If you are looking for a high protein, easy to make, meal prep friendly lunch or dinner recipe, this Mexican quinoa bowl is for you. It is GLUTEN FREE, HIGH PROTEIN, VEGETARIAN & Weightloss friendly.
If you are following my stories, I am monitoring my blood sugar using CGM these days & experimenting with lots of foods. Trust me, I had this entire salad bowl in my lunch & I was surprised to see no spikes at all. It was 6.3 after 2 hours & I loved it. So I would say, it is DIABETIC FRIENDLY too♥️♥️
I have shared recipe to boil/cook quinoa using 1 cup quinoa. Dividing it into three portions & here goes the first recipe.
Let’s check it out
Ingredients – serves 2
2 tsp oil
1 green chilli chopped
60 gm finely chopped carrots
60 gm finely chopped green beans
75 gm finely chopped mix bell peppers
30 gm sweet corns
Spices – 1 tsp oregano, 1/2 tsp Kashmiri red chilli powder, 1/2 tsp cumin powder, salt as taste
2 medium sized tomato puree
150 gm kidney beans
150 gm low fat paneer
1 1/4 Cup Cooked Quinoa
Directions :
1. In a pan, add oil & let it get hot. Add green chilli & sauté for few seconds.
2. Add veggies – carrots, beans, mix bell peppers peppers & sweet corns. You can add broccoli, zucchini or any other veggie if your choice here.
3. Add spices & cook for 4-5 min. Then add tomato puree, mix well, cover & cook on medium flame for 6-8 min it until rawness go away.
Tip : Do a taste check to see if tomatoes are cooked before adding other ingredients
4. Now add boiled kidney beans & paneer. You can definitely add tofu here (toast tofu before adding for the perfect crunch) give everything a good mix.
5. Then add cooked quinoa & give another gentle mix. Cover & cook for 3-4 min & it’s ready.
Serve it hot & add 15 gm avocado per plate & squire lime juice before serving.
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