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  • officialryanebling - OfficialRyanEbling @officialryanebling 1 hour ago
  • #Repost @completebodylabs with @repostsaveapp 路 路 路  Tasty Tuesday: Roasted Veggie Bowl .

HEART healthy tasty vegetables, spiced and roasted chickpeas with quinoa and avocado making dinner a breeze to put together and clean up. . - One 14-ounce can chickpeas, drained and rinsed
- 3/4 teaspoon spicy curry powder
- 4 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 1 small red onion (about 4 ounces), cut into 1-inch pieces
- 1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
- 4 ounces medium cremini mushrooms, halved
- 1/3 cup fat-free Greek yogurt (or coconut plain yogurt for non-dairy option)
- 1 tablespoon tahini - 1 lemon
- 1 cup cooked quinoa
- 1/2 avocado, thinly sliced 
Directions: .

Preheat the oven to 425 degrees F.
.

Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. .

Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. .

Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes. .

Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges. .

Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges. .
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#mealprep #completebodylabs #recipes #healthy #lifestyle #weightloss #fitness #easytips #motivation #accountability #veggiebowl #hearthealthy #quiona #glutenfree #cleaneating #plantbased #repost @completebodylabs with @repostsaveapp 路 路 路 Tasty Tuesday: Roasted Veggie Bowl . HEART healthy tasty vegetables, spiced and roasted chickpeas with quinoa and avocado making dinner a breeze to put together and clean up. . - One 14-ounce can chickpeas, drained and rinsed - 3/4 teaspoon spicy curry powder - 4 teaspoons olive oil - Kosher salt and freshly ground black pepper - 1 small red onion (about 4 ounces), cut into 1-inch pieces - 1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces - 4 ounces medium cremini mushrooms, halved - 1/3 cup fat-free Greek yogurt (or coconut plain yogurt for non-dairy option) - 1 tablespoon tahini - 1 lemon - 1 cup cooked quinoa - 1/2 avocado, thinly sliced Directions: . Preheat the oven to 425 degrees F. . Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. . Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. . Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes. . Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges. . Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges. . . . . #mealprep #completebodylabs #recipes #healthy #lifestyle #weightloss #fitness #easytips #motivation #accountability #veggiebowl #hearthealthy #quiona #glutenfree #cleaneating #plantbased
  • #repost @completebodylabs with @repostsaveapp 路 路 路 Tasty Tuesday: Roasted Veggie Bowl . HEART healthy tasty vegetables, spiced and roasted chickpeas with quinoa and avocado making dinner a breeze to put together and clean up. . - One 14-ounce can chickpeas, drained and rinsed - 3/4 teaspoon spicy curry powder - 4 teaspoons olive oil - Kosher salt and freshly ground black pepper - 1 small red onion (about 4 ounces), cut into 1-inch pieces - 1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces - 4 ounces medium cremini mushrooms, halved - 1/3 cup fat-free Greek yogurt (or coconut plain yogurt for non-dairy option) - 1 tablespoon tahini - 1 lemon - 1 cup cooked quinoa - 1/2 avocado, thinly sliced Directions: . Preheat the oven to 425 degrees F. . Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. . Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. . Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes. . Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges. . Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges. . . . . #mealprep #completebodylabs #recipes #healthy #lifestyle #weightloss #fitness #easytips #motivation #accountability #veggiebowl #hearthealthy #quiona #glutenfree #cleaneating #plantbased
  • 11 0
  • lydiamartinezebling - Lydia Martinez Ebling @lydiamartinezebling 1 hour ago
  • #Repost @completebodylabs with @get_repost
銉汇兓銉
Tasty Tuesday: Roasted Veggie Bowl .

HEART healthy tasty vegetables, spiced and roasted chickpeas with quinoa and avocado making dinner a breeze to put together and clean up. . - One 14-ounce can chickpeas, drained and rinsed
- 3/4 teaspoon spicy curry powder
- 4 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 1 small red onion (about 4 ounces), cut into 1-inch pieces
- 1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
- 4 ounces medium cremini mushrooms, halved
- 1/3 cup fat-free Greek yogurt (or coconut plain yogurt for non-dairy option)
- 1 tablespoon tahini - 1 lemon
- 1 cup cooked quinoa
- 1/2 avocado, thinly sliced 
Directions: .

Preheat the oven to 425 degrees F.
.

Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. .

Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. .

Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes. .

Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges. .

Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges. .
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.

#mealprep #completebodylabs #recipes #healthy #lifestyle #weightloss #fitness #easytips #motivation #accountability #veggiebowl #hearthealthy #quiona #glutenfree #cleaneating #plantbased #repost @completebodylabs with @get_repost 銉汇兓銉 Tasty Tuesday: Roasted Veggie Bowl . HEART healthy tasty vegetables, spiced and roasted chickpeas with quinoa and avocado making dinner a breeze to put together and clean up. . - One 14-ounce can chickpeas, drained and rinsed - 3/4 teaspoon spicy curry powder - 4 teaspoons olive oil - Kosher salt and freshly ground black pepper - 1 small red onion (about 4 ounces), cut into 1-inch pieces - 1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces - 4 ounces medium cremini mushrooms, halved - 1/3 cup fat-free Greek yogurt (or coconut plain yogurt for non-dairy option) - 1 tablespoon tahini - 1 lemon - 1 cup cooked quinoa - 1/2 avocado, thinly sliced Directions: . Preheat the oven to 425 degrees F. . Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. . Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. . Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes. . Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges. . Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges. . . . . #mealprep #completebodylabs #recipes #healthy #lifestyle #weightloss #fitness #easytips #motivation #accountability #veggiebowl #hearthealthy #quiona #glutenfree #cleaneating #plantbased
  • #repost @completebodylabs with @get_repost 銉汇兓銉 Tasty Tuesday: Roasted Veggie Bowl . HEART healthy tasty vegetables, spiced and roasted chickpeas with quinoa and avocado making dinner a breeze to put together and clean up. . - One 14-ounce can chickpeas, drained and rinsed - 3/4 teaspoon spicy curry powder - 4 teaspoons olive oil - Kosher salt and freshly ground black pepper - 1 small red onion (about 4 ounces), cut into 1-inch pieces - 1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces - 4 ounces medium cremini mushrooms, halved - 1/3 cup fat-free Greek yogurt (or coconut plain yogurt for non-dairy option) - 1 tablespoon tahini - 1 lemon - 1 cup cooked quinoa - 1/2 avocado, thinly sliced Directions: . Preheat the oven to 425 degrees F. . Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. . Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. . Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes. . Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges. . Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges. . . . . #mealprep #completebodylabs #recipes #healthy #lifestyle #weightloss #fitness #easytips #motivation #accountability #veggiebowl #hearthealthy #quiona #glutenfree #cleaneating #plantbased
  • 15 0
  • vicsbowls - Vic's BOWLS @vicsbowls 2 months ago
  • Vic's Salmon and Spinach Cheesey Quinoa Tart 馃構 #firsttimemaking this recipe.
Adapted from the WW Program Cook Book and it's on the app ( Salmon and Ricotta Quinoa Tart ) 
I added a few things 馃槅 This was so flavoursome, will definitely be making again.
One of my goals this year is to use my cook books more and create new recipes! Watch this space 馃槉
Total 6 sp 
THANK YOU for all your support. Feeling blessed 馃尭Vic's BOWLS FANS馃尭 Vic's Salmon and Spinach Cheesey Quinoa Tart 馃構 #firsttimemaking this recipe. Adapted from the WW Program Cook Book and it's on the app ( Salmon and Ricotta Quinoa Tart ) I added a few things 馃槅 This was so flavoursome, will definitely be making again. One of my goals this year is to use my cook books more and create new recipes! Watch this space 馃槉 Total 6 sp THANK YOU for all your support. Feeling blessed 馃尭Vic's BOWLS FANS馃尭
  • Vic's Salmon and Spinach Cheesey Quinoa Tart 馃構 #firsttimemaking this recipe. Adapted from the WW Program Cook Book and it's on the app ( Salmon and Ricotta Quinoa Tart ) I added a few things 馃槅 This was so flavoursome, will definitely be making again. One of my goals this year is to use my cook books more and create new recipes! Watch this space 馃槉 Total 6 sp THANK YOU for all your support. Feeling blessed 馃尭Vic's BOWLS FANS馃尭
  • 56 4