Creamy Tomato Quinoa
Serves: 4
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 cup spinach
  • 6 ounces nonfat organic plain yogurt
  • 1-1/2 tbsp tomato paste
  • 1-2 teaspoons sugar or 1 packet stevia
  • ½ teaspoon paprika (smoked paprika)
  • ¼ teaspoon cayenne
  • ½ teaspoon chili powder
  • ½ teaspoon cumin powder
  • 1 teaspoon balsamic vinegar
  • 1, 15.5 ounce can red kidney beans
  • 2 roma tomatoes, diced
  1. Thoroughly rinse quinoa under running water. Add quinoa to a medium-sized sauce pan with 2 cups of water. Bring water to a boil, and once it starts to boil, lower heat to a simmer, add spinach to the quinoa and water mixture, stir, and cover. Continue to cook quinoa according to package directions. When it is finished, it will be as it normally would, only now spinach is mixed in.
  2. As quinoa cooks, prepare dressing by adding yogurt, tomato paste, sugar (or stevia), paprika, chili powder, cumin powder and balsamic vinegar to a blender and blending until evenly combined.
  3. In a medium size bowl combine tomatoes, beans and quinoa (when done) and mix in the sauce. Serve and Enjoy!
Nutrition Information
Serving size: ¼ recipe, about 1-1/4 cups Calories: 267 Fat: 3 g Carbohydrates: 49 g Sodium: 156 mg Fiber: 8 g Protein: 14 g
Recipe by Nutrition Twins at