Regular semolina pasta is little more than processed carbs waiting to attach themselves to your midsection. Quinoa is a smarter, gluten-free grain alternative (technically, it’s a seed) that’s available in pasta form and packs a greater protein punch—two grams per ounce—plus fiber. Add lean beef to it and you have a high-protein, moderate-fat bulker’s meal that will put good weight on the baddest of lifters.

Quick Tip: Quinoa flakes also make a great substitute for cereal. Cook and add to a bowl with fruit and nuts for a hearty, high-protein breakfast.

Quinoa Pasta with Meat Sauce

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 oz Crushed tomatoes (canned)</li>
                                            <li>3 oz Ground beef (90% lean)</li>
                                            <li> Salt to taste</li>
                                            <li>6 oz Quinoa pasta (or any kind of noodle)</li>
                                            <li>¼ cup Basil leaves</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Place tomatoes in a pot over high heat. When they start to bubble, add ground beef and stir for 2 minutes (to break up the beef). Reduce to a simmer.

Add 3 cups of water to another pot, add the salt, and bring to a boil.

                                    <li>Add the noodles and stir.</li>
                                    <li>When noodles are al dente, strain the pasta, then add to the tomato mixture. Tear the basil leaves and add to the tomato pot and stir.

Plate and serve immediately.

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