Italian Baked Quinoa with Fresh Tomato Topping

  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 lb ground beef or vegan beef substitute (I like Beyond Meat)
  • 2 – 24 ounce jars tomato sauce
  • 14.5 ounces fire roasted tomatoes
  • ¼ cup red wine vinegar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon crushed red pepper
  • 1 teaspoon sea salt
  • 12 ounces mozzarella, shredded or Daiya shreds
  • 6 cups cooked quinoa
  • 12 ounces provolone cheese, sliced or Daiya mozzarella shreds
  • Fresh Tomato Topping
  • 2 cups grape tomatoes, halved
  • ¼ cup fresh basil, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  1. Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with non-stick cooking spray. Set aside.
  2. Heat oil in a large skillet over medium high heat. Add onion and pepper and cook for 8 minutes. Add ground beef or beef substitute and cook until browned, about 5 minutes. Drain if necessary. Add tomato sauce, tomatoes, vinegar, Italian seasoning, garlic powder, crushed red pepper and salt. Reduce heat to medium low and cook for 15 minutes.
  3. Place mozzarella and quinoa in a large bowl and toss with sauce. Transfer to prepared dish and top with provolone.
  4. Bake for 25 minutes, until bubbly. Let stand for 10 minutes and then top with Fresh Tomato Topping.
  5. Meanwhile, To make the Fresh Tomato Topping, combine tomatoes, basil, vinegar, olive oil, garlic, sea salt and ground black pepper and allow to sit at room temperature for 30 minutes.
Servings 12, Calories 466, Fat 21.6g, Carbohydrates 35.1g, Protein 33.4g, Cholesterol 68mg, Sodium 1196mg, Potassium 475mg, Fiber 6.1g, Sugars 10.6g, WW Pts 12



Quinoa Protein Power Bars

  • ½ c. quinoa (raw)
  • ½ c. chia seeds
  • ¼ c. flax seeds
  • ¼ c. shredded coconut, sweetened
  • 1 c. rolled oats / old fashioned oatmeal*
  • ½ c. almonds, chopped
  • ½ c. dried blueberries
  • ⅔ c. peanut butter
  • ⅔ c. maple syrup
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. cardamom
  • 1 tsp. vanilla extract
  1. Preheat oven to 350 F / 177 C. Line the interior of a 9 x 9 x 2-inch (23 x 23 x 5 cm) baking pan with plastic wrap.
  2. Combine the quinoa, chia, flax, coconut, oatmeal and almonds on a sheet tray and bake for 5-10 minutes until lightly browned.
  3. Meanwhile, in a large pot, mix the peanut butter and maple syrup together and bring to a boil. Remove from heat and stir in the salt, cinnamon, cardamom, and vanilla extract.
  4. Add the toasted ingredients and dried blueberries, and stir until evenly coated.
  5. Pour the mixture into the prepared baking pan and pack it down to ensure it fills into each corner and creates an even, flat surface on top. Allow to cool and refrigerate for at least 1 hour to set.
  6. Once set, gently remove the hardened mixture from the pan by lifting by the plastic wrap, and cut into twelve 1.5 x 4.5-inch (3.8 x 11.4 cm) bars.
Gifting Idea:
Create your own wrapper for each bar by covering them in a small sheet of parchment paper secured with a twine bow. Not only is this a beautiful way to present them, it is also practical as one can easily grab one on the go for a nutritious energy boost. While best when consumed fresh, these bars should last for up to 4 weeks if stored in an air-tight container and kept in a cool, dry place.
Servings 12, Calories 248, Fat 13.4 g, Carbohydrates 27.6 g, Protein 8.3 g, Cholesterol 0mg, Sodium 120 mg, Potassium 291 mg, Fiber 5.8 g, Sugars 12.8 g, WW Pts 7

Cranberry Banana Baked Quinoa and Oatmeal

  • 1 cup gluten free oatmeal or quinoa flakes
  • 1 cup white quinoa, soaked overnight and rinsed
  • ½ cup toasted walnuts
  • 1 teaspoon baking powder
  • 1½ tsp cinnamon
  • ½ tsp sea salt
  • 2 cups milk of choice
  • 2 eggs (optional)
  • ⅓ cup maple syrup (more or less to taste)
  • 2 tablespoons butter, melted and slightly cooled (divided)
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 2 very ripe bananas, cut into pieces
  • 1½ cups frozen cranberries, thawed
  1. Preheat oven to 375 and spray olive oil in your pan to prevent sticking.
  2. Mix together oats, quinoa, half of walnuts, baking powder, cinnamon and salt.
  3. In a separate bowl lightly beat eggs and add in milk, vanilla, maple extract, maple syrup and half of the slightly cooled butter.
  4. Place banana slices on the bottom of the prepared pan. Top with ⅔ of the cranberries and cover with oat mixture. Pour wet ingredients over and make sure the dry ingredients are covered. Top with remaining cranberries and walnuts.
  5. Bake for 60 minutes. Drizzle with remaining melted butter and additional maple syrup or sugar if desired.