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Quinoa Recipes with Spring Citrus Flavors

Replace meat with quinoa for protein/fiber rich meals.

Quinoa and Black Lentils with Mandarin Orange

Quinoa with Lime Encrusted Tilapia

Benefits of Quinoa:

  • A complete protein (contains all the amino acids necessary)
  • Gluten free
  • High in vitamins and minerals including iron and calcium
  • High in fiber
  • Mild flavor so very versatile to cook with

For more info:

When cooking Quinoa:

  • Always rinse seeds in a fine strainer first
  • Cook in vegetable stock (Better Than Bouillon) instead of plain water to add flavor

Quinoa and Black Lentils with Mandarin Orange

1 cup black lentils (Beluga or other), rinsed
1 cup quinoa, rinsed
4 tsp Better Than Bouillon vegetable base or vegetable stock
1 small onion
1-2 carrots
1 red pepper, seeded and chopped
1 small can mandarin oranges, drained and halved
2 T olive oil
2 tsp garam masala curry powder
1 T rice wine vinegar
1/2 tsp salt
1/4 tsp white pepper
Whole grain crackers
Fresh mint (optional)


Rinse quinoa and cook in 2 cups water with 2 tsp vegetable base for 15 minutes until quinoa “pops” open (looks like a tiny spiral). Rinse lentils and cook separately exactly as you did the quinoa. (They cook in the same amount of time).  Cook chopped onion, carrots, and red pepper in 1 tablespoon olive oil in skillet until barely softened. Add quinoa, garam masala, rice wine vinegar, salt & pepper to skillet with vegetables and stir until a light brown. Add lentils and cook a minute with remaining olive oil.  Allow to cool slightly before lightly mixing in mandarin orange segments and mint (if desired). Serve with whole grain crackers. I served on a romaine lettuce leaf with sliced orange.

Quinoa with Lime Encrusted Tilapia

1 cup quinoa, rinsed
3-4 tortilla lime encrusted tilapia fillets
2 tsp Better Than Bouillon vegetable base or vegetable stock
1 bag of frozen mixed vegetables
1 onion
1 jar pimentos
1 T olive oil
Cooking spray
1 T lime juice
Salt and pepper to taste

Fillets available at Costco


Rinse quinoa and cook in 2 cups water with 2 tsp vegetable base for 15 minutes until light and fluffy. Bake frozen tilapia fillets according to package directions (require no extra seasoning). Spray large skillet with cooking spray (or additional olive oil) and sauté mixed frozen vegetables with chopped onion until cooked through. Add pimentos. Gently add cooked quinoa to skillet and combine all ingredients. Mix lime juice and 1 tablespoon olive oil and stir in. Salt and pepper to taste. Pour entire mixture into casserole dish.  Cut up cooked fillets and spread on top. Ready to serve.

This meal covers all the bases by itself.  If you want another side dish, I serve it with a side of sautéed spinach with a little shaved parmesan on top.

Adding citrus flavors to meals gives them a tangy bite just right for Springtime!

[All meals typically serve a family of 3-6]

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