Quinoa Brownies

Want more protein in your diet? Want more quinoa in your diet?? Want more chocolate in your diet??? Yes to all of those for me! This recipe gives you all of that!

Quinoa brownies!
Quinoa brownies
Yes, I’m serious! I have been adding quinoa to all kind of things recently to try to increase protein and get the health benefits of this amazing grain! These brownies are not your store bought tasting brownies…. They are more dense but just the right amount of chocolate and sweetness! My kids gobble them up (if the kids like them then obviously they are good right?) and I get to satisfy my sweet tooth!


Quinoa Brownies

¾ c. cooked quinoa (cooked ahead with plain water)

¼ c. cocoa powder

¼ c. pure maple syrup

¼ c. almond butter

1 egg

8 tsp. unsweetened applesauce

1/8 c. coconut oil

¼ c. unsweetened chocolate or chocolate chips (I use 2 blocks of Ghirardelli unsweetened chocolate)

1 tsp. vanilla

¼ tsp. sea salt

Blend all of this together in a blender until smooth

Line 4×6 bread loaf pan with foil and spray with cooking oil

Pour batter into lined pan and cook at 350 for about 35 min until toothpick comes out clean

Let pan cool and then pull brownies out by pulling the foil out.

Once cool, slice and eat

Store in airtight container in fridge

Quinoa brownie


Chicken teriyaki bowl with quinoa (with homemade teriyaki sauce)

DSC_0063My husband really likes chicken teriyaki bowls.  He probably would happily eat a bowl of chicken, rice, and teriyaki sauce everyday of his life if I didn’t need so much variety.  I wanted to make him his chicken teriyaki bowl, but I am working on getting more protein in my diet lately, so I replaced the rice with quinoa.

Quinoa has some growing popularity lately.  The stuff is high in protein and fiber and you can pretty much use it as a replacement for rice in any recipe.  Don’t be intimidated by it.  You can get it at any grocery store in the rice isle and cook in the rice cooker just like rice.

For this recipe, use the ratio of water to quinoa on the back of the package replacing water with coconut milk (usually 1 cup quinoa to 2 cups coconut milk). The coconut milk makes the quinoa sweeter with a light coconut taste I think is perfect for a chicken teriyaki bowl.  Put ingredients in a rice cooker and start it up just as you would with rice.

Grill up some chicken and season with salt and pepper.

Grill up or steam whatever veggies you like. I used steamed zucchini and yellow squash here but broccoli, cabbage, and carrots would be good too!

Like I said, my husband really likes teriyaki bowls, so he is kind of picky with the sauce.  I have yet to find a yummy teriyaki sauce that you can buy from the store, so that leaves me making my own (please share if you have a go-to yummy teriyaki sauce!)  This homemade teriyaki sauce recipe passes his inspection and is great because all of the ingredients are usually on hand.


Teriyaki Sauce

Recipe adapted from Our Best Bites

½ C. soy sauce

½ C. honey

¼ C. cider vinegar

1 clove garlic

½ tsp. ground ginger

¼ tsp. black pepper

1 tbsp. cold water

1 tbsp. corn starch

Mix soy sauce, honey, cider vinegar, garlic, ginger, and pepper in a sauce pan and bring to boil.  While heating, mix cold water and corn starch in a small cup.  Once pan mixture is boiling, pour mixed corn starch and water in pan and bring to boil mixing continuously until thickened.  Remove from heat and serve.  If you have leftovers, place in airtight container for up to 2 weeks.

teriyaki sauce










Alright so once you have your quinoa, chicken, veggies and sauce ready… you know what to do.  Place desired amount of quinoa in a bowl, top with cooked veggies, grilled chicken, and then drizzle teriyaki sauce on top!












Chicken Teriyaki Bowl with Quinoa

Recipe by Ashlee at Making Health Tangible

Makes ~ 2-3 servings

1 c. quinoa

2 c. coconut milk

2 grilled chicken breasts seasoned with salt and pepper

Desired amount of vegetables (1 zucchini and 1 yellow squash is pictured) chopped and steamed until softened

Teriyaki sauce (Homemade recipe above)

Place quinoa and coconut milk in rice cooker and start just like you would rice

Grill your chicken breast and season with salt and pepper

Steam your veggies

Make your teriyaki sauce

Once everything is cooked, place quinoa in a bowl and top with cooked veggies, chicken, and then drizzle with teriyaki sauce.  Serve and eat!


Greek Quinoa Salad


I love making meals that I know are going to last for longer than just that 1 meal. If I know that I will have leftovers… and good leftovers, I am in! This is one of those meals you cook and then you have lunch for the next few days… this is especially good for healthy lunches for your work week!

Quinoa (“Keen-wah”)… a great alternative for rice in any dish. It has more protein and fiber than rice and it’s kind of fun because it’s different.

Did you know that you can cook it in a rice cooker and it turns out PERFECT! One of the turn offs for me with this stuff is that I could never cook it just right… Rice cooker has solved that problem and now we have perfect quinoa every time!

Throw 2 cups chicken broth and 1 cup quinoa in the rice cooker.  Then mix in 1 tsp basil and 1 tsp oregano.  Mix up, put the lid on, and start rice cooker.

**If you don’t have a rice cooker, follow instructions on the bag to prepare replacing water with chicken broth and adding the seasonings.



Now start chopping:

1 cucumber, half red onion, and 1/2 C. fresh parsley (tomatoes would be good in this too if you love them)


Throw in a bowl your chopped items with 1/2 C. feta cheese, and about 1/2 C. olives… (halved and pitted Kalamata olives are the best in this… but I used regular ones this time and it was still so good)


Now the put the bowl in the fridge to cool.  This is a great cucumber salad alone with the dressing too if you want 😉



Now we make the dressing:


Ok… so fresh lemons and fresh garlic are ideal… but here I am with no fresh garlic and no fresh lemons…. so this will have to do… but if you have it fresh.. use it! 🙂

1/2 C. olive oil

1/4 C. lemon juice

1 tbsp. red wine vinegar

2 garlic cloves minced

1/2 tsp. salt

1/4 tsp. black pepper

Throw it all in a jar and shake up.  Place that in the fridge.


Grill up some chicken with simple spices such as salt, pepper, and garlic powder.

(Here you can use the warm quinoa and warm chicken with the cool cucumber salad and dressing as a meal right now… then mix what’s left together and cool in fridge for the next day )

Cool quinoa and diced chicken to room temp and toss in with cucumber salad and dressing.  Refrigerate ~ 2 hours





Here’s the recipe:

Greek Quinoa Salad

Recipe by Making Health Tangible

2 grilled chicken breasts, diced (seasoned with salt,  pepper, and garlic powder)


2 C. chicken broth

1 C. quinoa

1/2 tsp. oregano

1 tsp. dry basil leaves

Mix together in rice cooker and start, or follow instructions on quinoa package for preparing replacing water for chicken broth and adding oregano and basil


1 diced cucumber

1/2 diced red onion

1/2 C. olives (kalamata is ideal… pitted and halved)

1/2 C. feta cheese

1/2 C. chopped parsley

Chop up and throw in bowl together, cool.


1/2 C. olive oil

1/4 C. lemon juice

1 tbsp. red wine vinegar

2 garlic cloves minced

1/2 tsp. salt

1/4 tsp. black pepper

Place all items in a jar, shake, and cool.

Can serve the warm chicken and quinoa warm and have the cool cucumber salad as a side. Add dressing to cucumber salad to taste.  Can also add dressing to quinoa if desired

Mix cooled diced chicken, cucumber salad, cooled quinoa, and dressing together and chill x 2 hours.