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Low Carb Quinoa Recipes

Quinoa is a healthy low carb food that helps keep blood sugar levels steady. It also reduces hunger and keeps you full longer.

However, quinoa doesn’t fit very well on keto diets. It contains more carbs than other low-carb veggies. So if you want to enjoy a dish with quinoa, limit your portions to a few tablespoons or so.

Cheesy Veggie Quinoa Bites

Quinoa is a healthy grain that’s becoming more popular in households around the world. It’s a versatile alternative to rice and is packed with protein, fiber, B vitamins, and minerals. It also contains twice as much protein as rice keeping you feeling fuller for longer.

For this recipe, you’ll need cooked quinoa, broccoli, grated carrots, and shredded cheese. I like to use 2% milk cheese because it melts well, but feel free to switch to whatever type of cheese your family prefers.

Next, mix the quinoa and vegetables together in a large bowl. Divide the mixture into 20 muffin cups and press down firmly with the back of a spoon to pack it in firmly. Bake the cheesy quinoa bites for 15 to 20 minutes until they’re golden brown and crispy. Cool for a few minutes before removing them from the pan.

These cheesy quinoa bites are the perfect little appetizers for your next get-together. They are healthy, easy to make, and can be made with a variety of veggies including broccoli, cauliflower, and carrots.

They are gluten-free, low carb, vegetarian, dairy-free, egg-free, and vegan. This recipe is also a great option for anyone with food allergies or intolerances.

This cheesy veggie quinoa bites recipe is easy to make and will be loved by your whole family! The combination of broccoli, carrots and shredded cheese makes them a delicious healthy snack or side dish. They are also a great addition to a toddler or baby led weaning meal.

You can easily make these bites with any leftover vegetables you have on hand. I love using broccoli, but you could also try zucchini or other vegetable combos to change it up a bit.

I also made these bites with leftover peas in the freezer which worked perfectly. If you’d like to serve them as a main dish, be sure to add a bit of extra salt and pepper. It will help to add some more flavor and spice to these cheesy quinoa bites.

Chicken Chili with Quinoa

This chili is easy to make and is perfect for feeding a crowd. It is also freezer friendly. The quinoa makes this chili hearty and filling!

This healthy chili recipe is packed with wholesome ingredients and can be made in a slow cooker, instant pot or on the stovetop. It is low carb, gluten free and paleo friendly.

Chicken, white beans, corn, green chilies and a mixture of spices makes this chili the perfect winter meal! It’s loaded with flavor and can be eaten on its own or topped with sour cream.

To prepare this recipe, start by cutting the chicken into 2-3-inch pieces. Then, add the shredded chicken to the slow cooker. This way, it will cook in the same time as the other vegetables and quinoa.

Once everything is in the slow cooker, cover and set it to high heat. Then, stir occasionally if necessary. The chili will take around 3 hours to cook properly.

You can adjust the spices to your liking. Typically, you’ll use a combination of cumin, chili powder, garlic powder, cayenne pepper, onion powder, paprika, salt and black pepper.

Be sure to rinse the quinoa thoroughly in a fine mesh sieve before cooking. This will remove the bitter saponin coating that can sometimes leave a taste to the dish.

If you don’t have a slow cooker, you can easily make this recipe in a large saucepan over medium-high heat. Just be sure to stir frequently, and you’ll have a delicious bowl of chili in no time!

It’s so easy to make and tastes great with a sour cream or Greek yogurt topping. It’s a healthy meal that is great for a busy weeknight or for batch cooking and freezing for later!

This low carb chicken chili is delicious served with tortilla chips. If you don’t have tortilla chips, sour cream, cheddar cheese, avocado, and lime juice are great toppings for this chili. It’s a meal that is great for any time of year, but especially chilly weather when a hearty bowl of chili is the thing everyone wants.

Quinoa Cakes

Quinoa cakes are a delicious, low carb and vegetarian option that makes a great breakfast, snack, lunch or dinner. They are packed with protein, fiber and various vitamins and minerals and make a good substitute for bread.

These healthy quinoa cakes are made with cooked quinoa, grated carrot, Parmesan cheese, basil, garlic and eggs. They can be shaped into small patties and pan fried for a crispy exterior, or sliced and served with a simple dipping sauce. These quinoa cakes are perfect for a light meal and they can also be frozen for later use!

This savory quinoa cake recipe is packed with flavor and is made using cooked quinoa, grated carrot, parmesan cheese, basil, garlic, eggs, and panko bread crumbs. It’s a great recipe for making a tasty snack that you can enjoy on its own or serve with your favorite dips and salads.

You can also make these quinoa cakes in advance and keep them in the refrigerator for up to 3 days. Just thaw and warm in the oven before serving. You can also add smashed blackberries on top for a sweeter version of these quinoa cakes.

The key to making these quinoa cakes is in the cooking of the quinoa. Cooked white quinoa is the best because it breaks down easily into a binder that holds the cakes together.

Rinse and drain the quinoa in a fine mesh strainer before cooking it. Bring the quinoa to a boil in a saucepan with 1 1/2 cups water, and simmer over medium-low heat for about 15 minutes until the water is absorbed.

When the quinoa has been cooled, add in the eggs and stir until well combined. Shape into 8 patty shapes and arrange on a parchment-lined baking sheet. Bake in the oven for about 15 minutes, then carefully flip them and continue baking for another 8-10 minutes until the cakes are golden brown.

These quinoa cakes are easy to make and can be served as a main course or as an appetizer. They are low in calories and are gluten-free, making them a healthy choice for anyone on a low carb or vegetarian diet.

Mediterranean Quinoa Salad

Quinoa is a great source of protein, fiber and vitamins. This salad is made with quinoa and a variety of healthy veggies like cherry tomatoes, cucumber, red onions and olives, with a delicious lemony dressing. It’s a delicious make-ahead lunch or dinner recipe that’s perfect for potlucks, picnics and barbecues!

This Mediterranean quinoa salad is bursting with flavor and is an easy vegetarian recipe. It’s the perfect side dish for grilled meat or fish, or it can be eaten as a main course. It’s a recipe that is great for meal prep, too, since the ingredients can be prepared ahead and chilled in advance.

To make this salad, start by boiling the quinoa in water with a half teaspoon of salt. After 15 to 20 minutes, drain the quinoa and set aside to cool. Meanwhile, prepare the dressing by whisking all of the ingredients together.

Once all of the ingredients are ready, add them to a large salad bowl and mix gently. Toss with the remaining dressing and serve!

This mediterranean quinoa salad is packed with protein and fiber. It’s also gluten free, low carb and vegetarian. The vegetables are fresh, zesty and flavorful and the dressing is creamy and tangy! This is a wonderful salad to bring to parties and picnics as it keeps well in the fridge.

For an extra kick of flavor, stir in some pine nuts or almonds to the quinoa before serving. You can even swap the feta cheese for a vegan option!

The arugula gives the salad a fresh, light taste and texture. It’s an excellent source of vitamins and minerals, too!

If you don’t want to use arugula, kale works well in this recipe too. It’s a little more fibrous than arugula, but the flavor is still strong.

You can make this quinoa salad with any kind of garbanzo beans, but chickpeas are my favorite! They give it a tangy bite and are a great source of fiber, calcium and iron.

To make the dressing, mix together olive oil, lemon juice, garlic, Dijon mustard, crushed red pepper and a pinch of salt in a small bowl. Drizzle half of the dressing over the quinoa and add the prepared vegetables.

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