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Protein Packed Quinoa Lunch


Submitted by Ruchy Preizler


This is one of my favorites as it is filling, healthy and so delicious. Many people steer away from quinoa because they think it has no taste or don’t like the texture, but this recipe completely revamps the way we eat quinoa!


Prepare the Sweet Potatoes


Put diced sweet potato cubes on a large pan, spray with olive oil, sprinkle with salt and pepper and mix around to ensure all is coated.


Bake at 400 Fahrenheit for 15-20 minutes.

Prepare the Quinoa


Bring 4 cups of water to a boil, add the 2 cups quinoa and reduce to a simmer, cook for 15 minutes or until water is absorbed, or according to package directions.

Prepare the Edamame


Cook edamame beans according to package directions.

Prepare the Salad


Cut avocado into chunks. The best way I’ve found is to slice it in half length-wise, open it, scoop out the pit with a metal spoon, and then use the spoon to scoop the avocado out of its peel. You’ll be left with a mostly intact beautiful avocado. Then slice lengthwise and then cut each slice in half and you’re done. The riper the avocado is, the better and the easier this whole process will be. I’ve found most people eat their avocados way too early. When the outside is almost black is actually when it’s the best, about 3-4 days after purchasing I would say.


Once quinoa, edamame, avocado and sweet potatoes are ready, take the mayo and mix it into the quinoa, then sprinkle in salt and black pepper, and some garlic powder if desired. The mayo is the secret that makes the quinoa taste so good, it gives it a creamier texture and more flavor. Then add in the sweet potato cubes and edamame beans and avocado chunks and enjoy the deliciousness!