Delicious Quinoa & Veggies Meal


Vegetable – Asparagus Tips (Raw), 8 oz
Kroger – Extra Virgin Olive Oil, 1 tbsp.
Yellow – Onion, 0.33 Medium Onion
Spices – Basil, fresh, 6 leaves
Generic – Garlic Clove, 1 clove (3 g), thinly sliced
Generic – 2 Tablespoons of Slivered Blanched Almonds, 1 tablespoons
Generic – Organic White Quinoa, Cooked, 0.25 cup
Generic – Grated Ginger, 1 tablespoon
Lemon Juice – Fresh, squeeze 1/2 lemon once
Broccoli – Broccoli Steamed, 1 cup
Mung beans bean sprouts, mature seeds, raw, 0.5 cup
Spices – Crushed Red Pepper Flakes, 0.5 tsp

Vegetable – broth, organic low/no sodium, 2 cups


  1. Cook quinoa – add 2 cups of vegetable broth in pot. Add 1 cup white quinoa. Add lemon juice and ginger. Bring to boil. Cook for 15 minutes or so. Put it aside.
  2. In a steamer – steam broccoli to serve at the same time with meal
  3. In skillet, add 1 TBS of EVOO on medium high heat.
  4. Add onions, garlic, almonds, basil, and asparagus – tossing together until brown
  5. Put on plate. Add bean sprouts in skillet and cook or 1-2 minutes to get a bit soft, don’t overcook.
  6. Serving size of the cooked quinoa on my plate (pictured above) and in these macros is 1/4 cup.
  7. Sprinkle the red pepper flakes over asparagus and quinoa for a little kick.


Calories 333 | Carbs 37g (only 10 came from quinoa) | Protein 10g | Fat 16g | Sugar 9g

Please note: You can adjust based on your training needs, but it changes the macros 🙂

>>>Get a complete figure & bikini training and diet plan here <<<


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