Are you wondering what to eat this spring so you can be bikini ready by summer? Try these light quinoa recipes to stay healthy and trim down.

By: Lauren O’Neill, LuxEco Editorial Assistant

With summer quickly approaching, the thought of baring it all and playing beach volleyball in a bikini can quickly become daunting.  However, by learning what to eat this spring to shed the pounds and get fit, there will be no reason to feel mortified in your bathing suit.  Quinoa is my absolute favorite ingredient to cook with and a staple in my daily diet.  It is versatile, delicious, and loaded with nutrients that will keep you healthy, happy, and slim.  Not only is it a complete protein, containing all nine essential amino acids, but it is also gluten-free and easy to digest.  From improving cardiovascular health to reducing migraines, quinoa has a number of health benefits.  It’s incredibly easy to incorporate into your diet.  When cooked, its light and fluffy texture makes it the perfect healthy substitute for rice or couscous. Below, I have shared my top three personal quinoa recipes that will make you feel great.

Spring Quinoa Recipe #1: Mexican Quinoa Salad

Serves 2

Ingredients:

-1 can of black beans

-2 cloves of garlic

-1 cup quinoa

-1 heart of romaine

-1 medium-sized jalapeño

-1 small bunch cilantro

-2 tomatoes

-1/2 small red onion

-3 tablespoons Extra Virgin Olive Oil

-sea salt

-fresh ground black pepper

-2 tablespoons of your favorite hot sauce

-1/2 lime

-1 avocado

Procedure:

1. Chop the heart of romaine, onion, tomato, jalapeño, and cilantro.  Place in large mixing bowl, add freshly squeezed lime, and toss.

2. Rinse and drain 1 cup quinoa thoroughly in cold water.  Put quinoa and 2 cups water in a 1.5 quart saucepan and bring to a boil. Reduce to simmer, cover and cook for 14-15 minutes, or until all of the water is absorbed.

3. Peel and finely chop 2 fresh garlic cloves.  Heat 2 tablespoons of Extra Virgin Olive Oil in a small pan and add 1 can of black beans. Add a pinch of sea salt and black pepper, and sautee over medium heat for 4-5 minutes.

4. Dice 1 avocado.

5. Place quinoa, black beans, and avocado in the mixing bowl with the other ingredients.  Add 1 tablespoon of Extra Virgin Olive Oil and 2 tablespoons of your favorite hot sauce.  Add sea salt and pepper to taste.  Serve with a side of corn tortilla chips.

Spring Quinoa Recipe #2: Mediterranean Quinoa Stir-fry

Serves 2

Ingredients:

-1 cup quinoa

-1/2 cup pine nuts

-1/2 yellow onion

-2 cloves garlic

-2 tablespoons Extra Virgin Olive Oil

-2 tomatoes

-1/3 cup Kalamata olives

-1 large bunch fresh basil

-1/2 cup crumbled feta cheese

Procedure:

1. Preheat oven to 350 degrees.

2. Place 1/2 cup of pine nuts on a baking sheet with side walls and cook in preheated oven for 6-1o minutes, stirring occasionally, or until golden brown.

3. Rinse and drain 1 cup quinoa thoroughly in cold water.  Put quinoa and 2 cups water in a 1.5 quart saucepan and bring to a boil. Reduce to simmer, cover and cook for 14-15 minutes, or until all of the water is absorbed.

4. Peel and finely chop 2 cloves of garlic and a 1/2 yellow onion. Heat 2 tablespoons of Extra Virgin Olive Oil in a large pan on medium-high heat and add onion, and garlic. Sautee for 5 minutes.

5. Rinse 2 tomatoes and 1 large bunch of fresh basil and chop. Add to pan and sautee for 4-5 minutes.  Add sea salt and pepper to taste.

6. Chop 1/3 cup pit-free Kalamata olives. Add to pan, along with the 1/2 cup toasted pine nuts, and sautee for 2 minutes.

7. Add 1 cup cooked quinoa to pan and sautee for 1-2 minutes.

8. Remove from heat and top with 1/2 cup crumbled feta.

Spring Quinoa Recipe #3: Tomato Quinoa Stew

Serves 4

Ingredients:

-1 teaspoon chili powder

-1 medium onion

-1 clove garlic

-1 tablespoon Extra Virgin Olive Oil

-1 28oz can diced tomato

-1 14oz can vegetable broth

-1 medium potato

-1 cup whole kernel corn

-1/2 cup quinoa

-2 cups packed fresh spinach leaves

-2 tablespoons lemon juice

-1/2 teaspoon sea salt

-1/2 teaspoon black pepper

Procedure:

1. Peel potato and dice.  Chop onion and garlic.

2. In a 4 to 6 quart dutch oven, heat up 1 tablespoon Extra Virgin Olive Oil and sautee onions and garlic over medium heat until browned.

3. Add undrained tomatoes, broth, potato, corn, salt, pepper, chili powder, and quinoa.  Bring to boiling and then reduce heat.  Simmer covered 15 to 20 minutes or until potatoes and quinoa are tender.

4. Stir in spinach and lemon juice, cook just until spinach is wilted.

For more information on what to eat this spring, check out Hannah Canvasser’s recipes for a Tangy Grapefruit Salad, Portobello Mushroom Sliders, and Strawberry Basil Lemonade.