Tortilla Pizza
Cooking Time: 10–13 minutes
Servings: 1–4 (depending on tortillas used)
This Tortilla Pizza is the ultimate quick meal. It’s crispy, customizable, and a perfect way to use up leftovers while keeping things lighter than traditional pizza. Great for busy nights, kids, or quick lunches.
Ingredients
Tortilla shells
Extra virgin olive oil or coconut oil
Pizza sauce
Cheese (optional)
Pizza toppings of choice (veggies, cooked meats, leftovers)
Instructions
1. Preheat Oven
Preheat oven to 425°F.
2. Crisp the Tortilla
Place tortillas on a baking sheet or pizza pan
Lightly brush with oil
Bake for ~5 minutes, until just starting to brown
Tip: This step keeps the crust crispy.
3. Add Toppings
Remove from oven and add:
pizza sauce
cheese
toppings of choice
⚠️ Important: Use pre-cooked meats only—this bake time is too short for raw meat.
4. Final Bake
Return to oven and bake for 5–8 minutes, until:
cheese is melted
toppings are heated through
edges are crispy
5. Serve
Slice and enjoy immediately.
Avocado Black Bean Quesadillas
Cooking Time: 20 minutes
Servings: 4
Recipe found on: gimmedelicious.com
Click photo for full recipe.
These Avocado Black Bean Quesadillas are crispy on the outside and packed with creamy avocado, seasoned beans, and melty cheese inside. A simple, satisfying vegetarian meal that’s perfect for quick lunches or dinners.
Ingredients
½ onion, sliced
½ bell pepper, sliced
1 tablespoon olive oil
½ cup black beans, drained
1 tablespoon taco seasoning
4 medium soft flour tortillas
2 avocados, peeled, seeded, and sliced
¼ cup cilantro, minced
1 lime
1 cup shredded cheese (Mexican blend, cheddar, or mozzarella)
Oil or cooking spray (for grilling)
Instructions
1. Cook the Veggies & Beans
In a skillet over medium-high heat:
Sauté onion and bell pepper in olive oil for 2–3 minutes
Add black beans and taco seasoning
Cook 1 more minute
Transfer mixture to a bowl and set aside.
2. Make the Avocado Spread
In a small bowl:
Lightly mash avocados
Stir in cilantro and juice of ½ lime
Season with salt and pepper
3. Assemble Quesadillas
For each tortilla:
Spread avocado mixture on one half
Add bean mixture
Sprinkle with cheese
Fold tortilla over
Repeat until all are assembled.
4. Cook
Heat skillet over medium heat with light oil or spray.
Cook each quesadilla for 2–3 minutes per side, until:
golden and crispy
cheese is fully melted
5. Serve
Serve warm with:
salsa
sour cream
or extra lime juice
Quinoa Black Bean Burgers
Cooking Time: 35 minutes
Servings: 5
Recipe found on: allrecipes.com
Click photo for full recipe.
These Quinoa Black Bean Burgers are a hearty, plant-based option packed with fiber, healthy fats, and flavor. Perfect for meal prep or a clean alternative to traditional burgers—no bun required.
Ingredients
1 (15 oz) can black beans, rinsed and drained
¼ cup quinoa
½ cup water
½ cup ground almonds or almond flour
3–4 tablespoons ground flaxseed
¼ cup yellow bell pepper, minced
2 tablespoons onion, minced
1 clove garlic, minced
1½ teaspoons cumin
½ teaspoon salt
1 egg
3 tablespoons coconut oil
Instructions
1. Cook the Quinoa
Bring quinoa and water to a boil
Reduce heat, cover, and simmer 15–20 minutes until water is absorbed
Set aside
2. Prepare the Beans
Mash black beans using a fork or food processor
Aim for a thick, paste-like consistency
3. Mix Ingredients
In a large bowl, combine:
cooked quinoa
mashed beans
ground almonds
flaxseed
bell pepper
onion
garlic
cumin
salt
egg
Mix well until fully combined.
4. Form Patties
Shape mixture into 5 thick patties
Press firmly so they hold together
Tip: Thicker patties hold up better when cooking.
5. Cook
Heat coconut oil in a skillet over medium heat.
Cook patties for 2–3 minutes per side, until:
heated through
lightly browned
firm on the outside
6. Serve
Serve:
on a plate (no bun for lower carb option)
over a salad
in a lettuce wrap
or with roasted veggies
Quinoa Taco “Meat”
Cooking Time: 1 hour
Servings: 6
Recipe found on: minimalistbaker.com
Click photo for full recipe.
This Quinoa Taco “Meat” is a flavorful, plant-based alternative to traditional taco meat. Packed with protein, fiber, and bold spices, it’s baked to create a slightly crispy texture—perfect for tacos, bowls, and meal prep.
Ingredients
Quinoa Base
1 cup quinoa (tri-color, white, or red)
1 cup vegetable broth
¾ cup water
Seasonings
½ cup salsa (slightly chunky works best)
1 tablespoon nutritional yeast
2 teaspoons cumin
2 teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon olive or avocado oil
Instructions
1. Toast the Quinoa
Heat a saucepan over medium heat
Add rinsed quinoa and toast for 4–5 minutes, stirring frequently
2. Cook the Quinoa
Add vegetable broth and water
Bring to a boil, then reduce to low
Cover and cook 15–25 minutes, until liquid is absorbed
Fluff with a fork and let rest 10 minutes
3. Mix the Flavor
Preheat oven to 375°F.
In a large bowl, combine:
cooked quinoa
salsa
nutritional yeast
cumin
chili powder
garlic powder
salt & pepper
oil
Mix well.
4. Bake for Texture
Spread mixture on a lined or greased baking sheet
Bake for 20–35 minutes
Stir halfway through
Cook until slightly crispy and golden.
5. Serve
Use in:
tacos
taco salads
nachos
burrito bowls
enchiladas
Roasted Broccoli Quinoa Salad
Cooking Time: 1 hour 10 minutes
Servings: 5
Recipe found on: EatingBirdFood.com
Click photo for full recipe.
This Roasted Broccoli Quinoa Salad is a nutrient-packed, flavor-loaded dish combining roasted veggies, hearty quinoa, and a bright lemon dressing. Perfect for meal prep, lunches, or a balanced side dish.
Ingredients
Base
1 cup dry quinoa
2 cups water or vegetable broth
Vegetables
½ lb. broccoli florets
1 sweet potato, diced (¼–½ inch pieces)
1 (15 oz) can chickpeas, drained and rinsed
1 bunch kale, roughly chopped
1 tablespoon olive oil (as needed)
Add-Ins
¼ cup fresh parsley, chopped
3 tablespoons feta cheese
Dressing
Juice of 1 lemon
½ tablespoon apple cider vinegar
2 teaspoons maple syrup
3 tablespoons olive oil
Salt & pepper, to taste
Crushed red pepper flakes (optional)
Instructions
1. Cook the Quinoa
Rinse quinoa if needed
Add quinoa and water/broth to saucepan
Bring to a boil, then reduce heat
Cover and simmer 15 minutes
Remove from heat and let cool in a large bowl
2. Prep Chickpeas
Drain and rinse chickpeas
Pat dry with a towel
3. Roast the Vegetables
Preheat oven to 425°F.
Toss broccoli and sweet potatoes with olive oil
Roast for 20 minutes
Add kale and chickpeas
Toss and roast another 15 minutes
Stir at least once during roasting.
4. Combine
Add roasted vegetables to quinoa
Mix in parsley and feta
5. Make Dressing
In a small bowl, whisk:
lemon juice
apple cider vinegar
maple syrup
Slowly stir in olive oil, then season with salt, pepper, and optional red pepper flakes.
6. Toss & Serve
Pour dressing over salad
Toss until evenly coated
Serve warm or chilled
Crunchy Cashew Thai Quinoa Salad
Cooking Time: 25 minutes
Servings: 6
Recipe found on: ambitiouskitchen.com
Click photo for full recipe.
This Crunchy Cashew Thai Quinoa Salad is fresh, vibrant, and packed with texture. Loaded with crisp veggies, plant-based protein, and a creamy peanut dressing, it’s perfect for meal prep, summer meals, or a quick healthy lunch.
Ingredients
Quinoa Base
¾ cup uncooked quinoa
Vegetables & Add-Ins
2 cups shredded red cabbage
1 red bell pepper, diced
¼ cup red onion, diced
1 cup carrots, shredded
½ cup cilantro, chopped
¼ cup green onions, diced
½ cup cashew halves or peanuts
Optional: 1 cup edamame or chickpeas
Fresh lime wedges, for serving
Peanut Dressing
¼ cup natural peanut butter
2 teaspoons fresh ginger, grated
3 tablespoons soy sauce or coconut aminos
1 tablespoon honey
1 tablespoon rice vinegar (or red wine vinegar)
2 teaspoons olive oil
Water, to thin if needed
Instructions
1. Cook the Quinoa
Bring 1½ cups water to a boil
Add quinoa, cover, and reduce heat
Simmer for ~15 minutes until water is absorbed
Fluff with a fork and let cool for 10 minutes
2. Make the Dressing
In a bowl:
Warm peanut butter slightly (~20 seconds if needed)
Add ginger, soy sauce, vinegar, honey, and olive oil
Stir until smooth
Add a little water if needed to thin.
3. Combine Salad
In a large bowl:
Add cooked quinoa
Mix in cabbage, bell pepper, onion, carrots, and cilantro
4. Add Dressing
Pour dressing over salad (start with a small amount)
Toss to coat evenly
5. Finish & Serve
Top with cashews and green onions
Serve with fresh lime wedges
Serve chilled or at room temperature.
Cucumber Tomato Salad
Cooking Time: 10 minutes (plus optional marinating time)
Servings: 4–6
Recipe found on: oliveyouwhole.com
Click photo for full recipe.
This Cucumber Tomato Salad is a light, refreshing side packed with crisp veggies and a tangy vinaigrette. Perfect for summer meals, meal prep, or pairing with grilled proteins.
Ingredients
5 Roma tomatoes, chopped
7 mini cucumbers (~700g), sliced into rounds
3 tablespoons red onion, chopped
1 tablespoon fresh dill, finely minced
¼ cup red wine vinegar
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
Instructions
1. Prep Ingredients
Chop tomatoes
Slice cucumbers
Dice red onion
Mince fresh dill
2. Combine
Add all ingredients to a large bowl.
3. Toss
Mix well until evenly coated with dressing
4. Serve
Serve immediately or
Let marinate for a few hours for deeper flavor
Easy Jennifer Aniston Salad
Cooking Time: 40 minutes
Servings: 5
Recipe found on: richanddelish.com
Click photo for full recipe.
This Jennifer Aniston Salad is a fresh, crunchy, protein-packed bowl loaded with quinoa, chickpeas, herbs, and healthy fats. It’s perfect for meal prep, light lunches, or a clean, energizing meal.
Ingredients
Base
1 cup quinoa, uncooked
2 cups water
Salad Mix
1 (15 oz) can chickpeas, drained and rinsed
½ cup pistachios, chopped
½ cup parsley, chopped
½ cup mint, chopped
1 cup cucumber, chopped
⅓ cup red onion, chopped
½ cup feta cheese
Dressing
Juice of 1 lemon
¼ cup olive oil
Kosher salt, to taste
Black pepper, to taste
Instructions
1. Cook the Quinoa
Rinse quinoa under cold water
Add quinoa and water to a saucepan
Bring to a boil, then reduce heat
Cover and simmer 15–20 minutes until water is absorbed
Fluff and let cool
2. Prep Ingredients
While quinoa cools:
Chop cucumber, onion, parsley, and mint
Chop pistachios
3. Combine
In a large bowl, add:
cooked quinoa
chickpeas
pistachios
parsley
mint
cucumber
red onion
feta cheese
4. Add Dressing
Drizzle with lemon juice and olive oil
Season with salt and pepper
5. Toss & Serve
Mix well until everything is evenly coated
Taste and adjust seasoning as needed
Serve immediately or chilled.
Roasted Sweet Potatoes Stuffed with Quinoa & Spinach
Cooking Time: 50 minutes
Servings: 4
Recipe found on: greenvalleykitchen.com
Click photo for full recipe.
These Roasted Sweet Potatoes Stuffed with Quinoa & Spinach are a nutrient-dense, satisfying meal packed with fiber, healthy carbs, and plant-based protein. Perfect for meal prep, light dinners, or a hearty vegetarian option.
Ingredients
2 medium sweet potatoes (~260g)
6 cups baby spinach, roughly chopped
1 clove garlic, minced
1 tablespoon olive oil
1½ cups cooked quinoa
¼ cup pecan pieces
¼ cup dried cranberries (optional)
1–2 oz feta cheese, diced
Black pepper, to taste
Pinch of salt
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F.
Slice sweet potatoes in half lengthwise
Lightly coat with olive oil
Place face down on a lined baking sheet
Roast for 30–40 minutes, until soft and tender.
2. Prepare the Quinoa (if needed)
Cook quinoa according to package instructions
Optional: cook in broth for extra flavor
3. Cook the Spinach
In a large skillet over medium heat:
Add olive oil and garlic
Add half the spinach and cook until wilted
Add remaining spinach and cook until fully wilted (~4 minutes total)
Remove from heat.
4. Mix the Filling
Add to the spinach:
cooked quinoa
pecans
cranberries (optional)
salt and pepper
Gently fold in feta cheese.
5. Assemble
Remove sweet potatoes from oven and let cool slightly
Press a small indentation into the center of each
6. Stuff & Serve
Spoon quinoa mixture into each sweet potato
Serve warm
Roasted Sweet Potato Quinoa Black Bean Salad
Cooking Time: 40 minutes
Servings: 6
Recipe found on: wellplated.com
Click photo for full recipe.
This Roasted Sweet Potato Quinoa Black Bean Salad is a hearty, flavor-packed dish loaded with fiber, plant-based protein, and vibrant ingredients. Perfect for meal prep, healthy lunches, or a crowd-pleasing side.
Ingredients
Roasted Vegetables
1¼ lbs. sweet potatoes, peeled and cubed (½-inch pieces)
1 red onion, cut into chunks
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon salt
Salad Base
1½ cups cooked quinoa (from ~½ cup dry)
1 (15 oz) can black beans, rinsed and drained
1 large bell pepper, diced
¾ cup fresh cilantro, chopped
Dressing
3 tablespoons olive oil
Zest and juice of 2 limes (~3 tablespoons juice)
2 teaspoons maple syrup (or stevia alternative)
1 clove garlic, minced
Instructions
1. Roast the Vegetables
Preheat oven to 400°F.
Toss sweet potatoes and onion with olive oil, chili powder, paprika, and salt
Spread evenly on a baking sheet
Roast for ~25 minutes, stirring halfway through
Set aside when tender.
2. Prepare the Quinoa (if needed)
Cook quinoa according to package instructions
Let cool slightly
3. Make the Dressing
In a small bowl or jar, combine:
olive oil
lime juice & zest
maple syrup
garlic
Whisk or shake until well combined.
4. Combine Salad
In a large bowl, add:
cooked quinoa
black beans
bell pepper
cilantro
roasted sweet potatoes and onion
5. Toss & Serve
Pour dressing over salad
Toss until evenly coated
Serve warm or at room temperature.
Quinoa Avocado Spinach Power Salad
Cooking Time: 25 minutes
Servings: 5
Recipe found on: thegardengrazer.com
Click photo for full recipe.
This Quinoa Avocado Spinach Power Salad is a fresh, nutrient-dense meal packed with healthy fats, fiber, and plant-based protein. It’s perfect for meal prep and tastes just as good—if not better—cold the next day.
Ingredients
1 cup quinoa (dry, uncooked)
2 medium avocados, diced
3 oz baby spinach (or more)
8 oz cherry tomatoes, halved
3 green onions (or finely diced red onion)
1–2 cloves garlic, minced
2 tablespoons red wine vinegar
⅛ teaspoon salt
Instructions
1. Cook the Quinoa
Rinse quinoa thoroughly
Cook according to package directions
Tip: Cook in chicken broth or tomato juice for extra flavor.
2. Prep the Base
In a large bowl:
Roughly chop spinach
Add minced garlic
3. Combine Warm Quinoa
Add cooked quinoa to the bowl
Toss with spinach
The heat will lightly wilt the spinach and mellow the garlic.
4. Add Remaining Ingredients
Slice green onions
Halve cherry tomatoes
Dice avocado
Add all to the bowl.
5. Toss & Serve
Add red wine vinegar and salt
Gently toss to combine
Cauliflower Pizza Crust
Cooking Time: 60 minutes
Servings: 8
Recipe found on: ifoodreal.com
Click photo for full recipe.
This Cauliflower Pizza Crust is a lighter, lower-carb alternative to traditional pizza crust. Crispy, flavorful, and surprisingly sturdy, it’s perfect for building your own healthy pizza at home.
Ingredients
1 medium head cauliflower (6–7” wide or ~2.5–3 lbs)
or 5–6 cups store-bought cauliflower rice1 large egg
1 teaspoon Italian seasoning (oregano or basil)
⅛ teaspoon salt
¼ teaspoon black pepper
½ cup shredded Parmesan or mozzarella cheese
Cooking spray
Instructions
1. Prep the Cauliflower
Preheat oven to 375°F.
Chop cauliflower into florets
Pulse in a food processor until “rice-like” texture forms
(Skip this step if using pre-riced cauliflower)
2. Pre-Cook the Cauliflower
Spread cauliflower rice on a lined baking sheet
Bake for 15 minutes
3. Remove Moisture (KEY STEP)
Transfer cooked cauliflower to a towel or cheesecloth
Let cool slightly
Squeeze out as much liquid as possible
⚠️ Important: The drier it is, the crispier your crust will be.
4. Make the Dough
Increase oven to 450°F.
In a bowl, mix:
egg
Italian seasoning
salt & pepper
cheese
squeezed cauliflower
Mix until well combined.
5. Form the Crust
Line baking sheet with fresh parchment
Lightly spray with cooking spray
Press mixture into a thin, even crust
Tip: Slightly thicker edges help prevent breaking.
6. Bake the Crust
Bake for 20 minutes
Carefully flip
Bake a few more minutes until firm
7. Add Toppings
Add sauce, cheese, and toppings
Return to oven and bake until cheese is melted and golden
8. Serve
Slice and enjoy!
Avocado Black Bean Salad
Cooking Time: 15 minutes
Servings: 6
Recipe found on: thetoastykitchen.com
Click photo for full recipe.
This Avocado Black Bean Salad is a fresh, vibrant dish loaded with fiber, healthy fats, and bold flavor. Perfect as a quick lunch, side dish, or meal prep option—especially in warmer months.
Ingredients
Salad
30 oz canned black beans, drained and rinsed
2 avocados, chopped
1 red bell pepper, chopped
1 small red onion, chopped
2 tablespoons fresh cilantro, chopped
Dressing
Zest and juice of 1 lime
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon cayenne pepper
Instructions
1. Make the Dressing
In a small bowl:
Combine lime zest and juice
Add olive oil, salt, and cayenne
Whisk until well combined
2. Combine Salad
In a large bowl, add:
black beans
avocado
bell pepper
red onion
cilantro
3. Toss
Pour dressing over ingredients
Gently toss until evenly coated
4. Serve
Serve immediately or
Chill until ready to serve
Mediterranean Bean Salad
Cooking Time: 15 minutes
Servings: 6
Recipe found on: cookieandkate.com
Click photo for full recipe.
This Mediterranean Bean Salad is crisp, refreshing, and packed with plant-based protein and fiber. With bright lemon, fresh herbs, and simple ingredients, it’s a perfect make-ahead dish for lunches, sides, or gatherings.
Ingredients
Salad
2 (15 oz) cans red kidney beans, rinsed and drained (or 3 cups cooked)
1 (15 oz) can chickpeas, rinsed and drained (or 1½ cups cooked)
1 small red onion, diced (~1 cup)
2 celery stalks, chopped (~¾ cup)
1 medium cucumber, peeled, seeded, and diced
¾ cup fresh parsley, chopped
2 tablespoons fresh dill or mint, chopped
Dressing
¼ cup extra virgin olive oil
¼ cup lemon juice (~1½ lemons)
3 cloves garlic, minced
¾ teaspoon salt
Pinch red pepper flakes
Instructions
1. Combine Salad
In a large bowl, add:
kidney beans
chickpeas
red onion
celery
cucumber
parsley
dill or mint
2. Make the Dressing
In a small bowl, whisk together:
olive oil
lemon juice
garlic
salt
red pepper flakes
3. Toss
Pour dressing over salad
Mix until evenly coated
4. Serve
Serve immediately or
Chill for a few hours to deepen flavor