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


  • 2 oz Crushed tomatoes (canned)
  • 3 oz Ground beef (90% lean)
  • Salt to taste
  • 6 oz Quinoa pasta (or any kind of noodle)
  • ¼ cup Basil leaves


  1. 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.
  2. Add 3 cups of water to another pot, add the salt, and bring to a boil.
  3. Add the noodles and stir.
  4. 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.
  5. Plate and serve immediately.
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