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Healthy Quinoa Snacks You Can Take Anywhere

  • Simply 7

    Simply 7 Quinoa Chips

    Got a "carb emergency"? You know, when you just need to satisfy a savory craving and are looking for a guilt-free way to indulge? These quinoa chips are a great option as they're gluten-free and delicious. The sea salt flavor has seven ingredients: quinoa flour, potato starch, corn starch, sunflower and/or safflower oil, corn flour, sugar, and sea salt. With only 1 gram of sugar and 19 grams of carbs per serving, they're ideal for training days that call for some extra fuel in the tank. ($38 for twelve 3.5-oz servings of chips, simply7snacks.com)

  • Next Chocolates

    Next Organics Dark Chocolate Quinoa

    Chocolate lovers will love this sweet snack that packs a protein punch. These gluten-free snacks contain organic dark chocolate, (organic chocolate liquor, organic cane sugar, organic cocoa butter, soy lecithin, organic vanilla extract) and organic quinoa. Six pieces contain 5 grams of protein and 4 grams of fiber and only 13 grams of sugar for just 181 calories. ($5–$7 for a 4-oz bag, $2.50–$4.50 for 3-oz bag, nextchocolates.com)

  • I Heart Keenwah

    I Heart Keenwah Quinoa Clusters

    I Heart Keenwah makes two types of quinoa-enriched snacks: clusters and puffs. The clusters are small squares made with whole-grain quinoa, quinoa crisps, organic brown rice syrup, organic chia seeds, organic pumpkin seeds, and organic hemp hearts. Eat them alone or throw a few in yogurt for an added crunch. The circular puff snacks contain 5 grams of protein per ounce and the Sea Salt Truffle and Herbes de Provence flavors are sugar-free. For a real treat, go for the Dark Chocolate Himalayan Pink Salt and Dark Chocolate Peanut Butter puffs, both made with organic Fair Trade–certified dark chocolate and incredibly addicting. ($3.49 for one pack of puffs, $5 for one pack of clusters, iheartkeenwah.com)

  • truRoots

    Citrus Beet Quinoa Smoothie

    Sprouted grains, such as quinoa, are harvested before the seed has fully germinated. When done correctly, the sprouted (instead of fully grown) grain not only contains more nutrients and antioxidants (such as vitamin E and niacin), but these nutrients become more bioavailable, meaning your body can more easily digest and absorb them. TruRoots Accents Sprouted Quinoa Trio adds color to any snack or recipe and offers 5 grams of protein per 1/4 cup. Try it in their tasty summer smoothie recipe.

    Citrus Beet Quinoa Smoothie

    Ingredients
    1 cup orange juice
    1/2 cup peeled and diced fresh beets
    3 tablespoons cooked and cooled truRoots® Organic Sprouted Quinoa
    5 to 6 ice cubes

    Directions
    Place orange juice, beets, quinoa, and ice in blender. Blend until smooth and enjoy.

  • Shutterstock

    Lemony Zucchini Mini Muffins

    These Lemony Zucchini Mini Muffins from Bob's Red Mill Everyday Gluten-Free Cookbook are made with the brand's Organic Whole-Grain Quinoa Flour ($16 for 22-oz bag of quinoa flour, bobsredmill.com). With 4 grams of protein per 1/4 cup, this quinoa flour is ideal for gluten-free baking. Try it in the recipe below for oh-so-good mini muffins (the perfect snack size) or in this healthy take on a classic recipe, which serves four and is perfect for parties: Pear and Bacon Quinoa Pizza.

    Lemony Zucchini Mini Muffins

    Makes: 3 dozen mini muffins

    Ingredients
    1 cup quinoa flour
    2/3 cup gluten-free quick-cooking rolled oats
    1 1/2 teaspoons gluten-free baking powder
    1/2 teaspoon baking powder
    1/4 teaspoon sea salt
    1/2 cup fine crystal cane sugar
    1 large egg
    1/2 cup milk or plain nondairy milk (Try almond, rice, or hemp)
    2 teaspoon finely grated lemon zest
    1 tablespoon freshly squeezed lemon juice
    2 tablespoon olive oil
    2 tablespoon liquid honey
    1 1/3 cups shredded zucchini

    Directions
    1. In a large bowl, whisk together quinoa flour, oats, baking powder, baking soda, and salt.
    2. In a medium bowl, whisk together sugar, egg, milk, lemon zest, lemon juice, oil, and honey until well blended.
    3. Add egg mixture to flour mixture and stir until just blended. Gently fold in zucchini.
    4. Divide batter equally among prepared muffin cups.
    5. Bake in preheated oven for 10 to 12 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool completely.
    6. Enjoy immediately or store the cooled muffins in an airtight container in the refrigerator for up to five days.

 

Mark Barroso

Mark Barroso is an editor and writer who has contributed to Muscle & Fitness, Men's Fitness, M&F Hers, FLEX and Spartan Race. Mark's writing topics are very broad: from athlete interviews and gear reviews to research roundups and nutrition tips, Mark covers it all.  More →
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