SarahThere are lots of gluten free and healthy recipes I have posted, but this gluten free quinoa protein power bowl breakfast recipe is a special one because of its nutrition facts. With almost 17 grams of protein per serving. This one is perfect to start an energetic day to do a lot of important work. This breakfast bowl is packed with flavor and nutrients.
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I got this recipe from the internet when I was looking for energetic and delicious breakfast ideas. This recipe was a little bit different, I made a remake of it and made it quinoa focused recipe for better and healthy taste on enjoying our breakfast.
All the ingredients which are used in this recipe are healthy and give as a whole super taste to enjoy. This protein bowl is a perfect example of a perfect breakfast which makes you feel good. Try this gluten free quinoa protein power bowl for your breakfast and make your day start healthy and delicious.
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| Servings | Prep Time | Cook Time | Passive Time |
| 6 | 10minutes | 25minutes | 40minutes |
| Servings | Prep Time |
| 6 | 10minutes |
| Cook Time | Passive Time |
| 25minutes | 40minutes |
- Lemon Tahini Sauce:
- 1/4 cup tahini
- 3 cloves garlic minced
- 1/3 cup lemon juice fresh
- 1/4 cup nutritional yeast
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon pepper freshly grounded
- 1/8 teaspoon cayenne pepper
- For the Quinoa Bowl:
- 1 cup green lentils uncooked
- 2 cups cooked quinoa
- 1 teaspoon extra-virgin olive oil
- 1 red onion chopped
- 4 cloves garlic minced
- 1 red pepper chopped
- 1 tomato chopped
- 3 cups spinach or kale, roughly chopped
- 1/2 cup parsley fresh and chopped fine
- 1/2 cup parsley fresh and chopped fine
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Ingredients
Servings:
Units:
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Nutrition Facts
How to Make Gluten free Quinoa Protein Power Bowl Breakfast Recipe
Amount Per Serving
Calories 462 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 594mg 25%
Potassium 1193mg 34%
Total Carbohydrates 61g 20%
Dietary Fiber 21g 84%
Sugars 4g
Protein 26g 52%
Vitamin A 289%
Vitamin C 163%
Calcium 18%
Iron 67%
* Percent Daily Values are based on a 2000 calorie diet.
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- In a food processor or blender, combine tahini, garlic, lemon juice, nutritional yeast, olive oil, sea salt, ground pepper and cayenne. Process until combined and set aside.
- Cook lentils according to package instructions.
- Meanwhile, heat the olive oil over medium heat. Add the onion and cook for 5 minutes. Add garlic, bell pepper, and tomato, and cook for 7 to 8 minutes more. Stir in spinach or kale and cook until wilted.
- Stir in the tahini dressing, cooked lentils and quinoa. Reduce heat to low and simmer until heated through.
- Remove from heat and stir in minced parsley.
- Season with salt and black pepper.
