Many people don’t know that quinoa is a great source of protein. There are 24 grams per 1 cup of quinoa.

This recipe by Chef Sonia El-Nawal is packed with 48 grams protein and lots of green vegetables. An especially great meal if you’re vegetarian.

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  • ½ lbs Brussel sprouts sliced
  • 1/2  bunch kale sliced
  • ½ head broccoli chopped
  • 2 cups quinoa raw and cooked
  • 1 white onion
  • 1 tbs olive oil
  • cracked black pepper

Wash all your vegetables. Thinly slice kale leaves then slice Brussels sprouts thinly across vertically and set aside. Cut the broccoli in small pieces.

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In an iron skillet, heat oil and sautée all vegetables. Flash cook quickly, add ¼ cup of water and steam. Transfer to a sheet tray to cool.

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Cook the quinoa in boiling water with a pinch of salt for 15 minutes, check and cook longer if needed. Strain and rinse.

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Transfer to bowl, add sliced onion and all the greens.

Sprinkle with freshly cracked black pepper; add sea salt if desired. You may also enhance with chopped jalapeño chilies in for a bit of spice.

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