My Top 10 Whole Food Plant Based Snacks + Spanish Quinoa (Instant Pot & Stove Top Directions)

8_whole_food_plant_based_spanish_quinoa_side_shot-1

One of the reasons why eating a Whole Food Plant Based diet is so sustainable is because unlike being on a diet, you end up eating more food, not less.

This is all about the quality of the food you eat and not the quantity of the food you eat.

Since most snacks are super processed, it’s hard to know what to reach for when you’re trying to eat more plants and feel like having a snack. 

Here are my top ten Whole Food Plant Based snacks. If you follow our Plant Fueled Meal Plans and add these snacks into your routine, you’ll experience the buzz that comes from powering your cells with plants. It’s not as fun as being drunk, but it’s far more satisfying and rewarding.

1: Frozen edamame beans

These are great for after a workout or when you need a hearty snack. You can buy shelled or unshelled edamame. I have unsalted unshelled edamame in my freezer at all times. You literally just put them in a pot with some water and heat them up for a few minutes. It’s a super quick snack that’ll leave you totally satisfied.

2: Fancy Toast – sweet or savory

This is a good one because you can customize it depending on whether you want something sweet or something savory. If you’re craving cookies or cake, choose sweet. If you’re craving potato chips or french fries, choose savory.

For the sweet version, toast a piece of sprouted bread and layer on some nut butter, fruit and whatever other toppings you like.

For the savory version, toast your sprouted bread and layer on some avocado, tomato, sprouts, cucumber and a little sprinkle of salt or Coconut Aminos.

3: Fruit

The human body is designed to eat fruit. Along with important enzymes, phytochemicals and antioxidants, fruit is loaded with fiber. That fiber will see to it that the sugar from the fruit is absorbed nice and slowly so your blood sugar stays even and doesn’t spike. If you’re worried about sugar, just stay away from processed sugar and bring on the fruit.

You can snack on any type of fruit you like. Grapes, berries, apples, star fruit, mango, papaya, melons, oranges, plums, bananas – whatever you can get. Fruit is not only ridiculously healthy, it’s also the fastest snack ever. Snack on ALL the fruit!

4: Green smoothies

When I talk about green smoothies, I’m talking about GREEN whole food smoothies. I’m talking about basically putting a salad in your blender and blending until smooth. 

Try adding some variation of veggies like cooked sweet potato, raw beets, collard greens, kale, or carrot,  then add some seeds like chia, flax or hemp, and then add in some fat – maybe some avocado or almond butter, and then sweeten it up with some berries and banana. Add a little turmeric, cinnamon powder or ginger and then top it off with a little cacao powder if you’re feeling chocolatey. Blend and serve.

5: Veggies dipped in hummus

Veggie chips are bullshit. Actual veggies are aces. Snack on any veggie you like, peppers, radishes, carrots, celery, broccoli, snack away. You can never eat to many veggies, so dig in. You can pre-cut a bunch of veggies and keep them in your fridge for easy access. Having some hummus, baba ganoush or a dressing like Chipotle Ranch to dip your veggies in makes reaching for those veggies more inspiring and successful.

6: Apple or celery with nut or seed butter

This is another great one because you could go either way depending on whether you want, sweet or savory. If you want sweet, go with apple slices and nut or seed butter. If you want savory, go with celery and nut or seed butter.

Any nut or seed butter works, just make sure there is only one ingredient; the nut or seed. Almond butter, cashew butter, peanut butter, walnut butter, sunflower butter, sesame butter (AKA tahini), these are all fine choices.

7: Salad

I love all of the snacks that I’m giving you, but salads are one of my fave. Add lettuce, veggies, maybe some berries, drizzle with some salad dressing, top with seeds or chopped nuts and dig in. If you don’t have a dressing whipped up, use some Coconut Aminos instead. At this point, I do believe that Coconut Aminos are the answer to almost everything in life.

8: Whole Grain Cereal Bowl

I’m not talking about dry cereal from a box. I’m talking about adding some cooked grain like quinoa, millet or rice to a bowl, adding some fruit, nuts and maybe some toasted coconut, and pouring non-dairy milk over the whole thing. You can heat up the grains or not – either way is delish and satisfying. Here’s a tip – the more toppings the better.

9: Simmered Sweet Potatoes with toppings

Here’s another one that swings both ways. If you want sweet, heat up your sweetie and top with Tangerine Cashew Cream, berries and raw sunflower seeds. If you want savory, pile on some hummus, black beans and avo. Either way is yummy and fast, and a mouthgasm is guaranteed.

10: Leftovers

It doesn’t get much easier than this, especially if you get our weekly Plant Fueled Meal Plans. Browse your fridge, pick something out and snack, baby snack.

10.5: Steamed broccoli, Coconut Aminos and sesame seeds

I’m sneaking one more in. Trust me, this is more exciting than it sounds. If you steam some broccoli, put it in a bowl, add a little Coconut Aminos and sesame seeds on top, you’ll have a nutrient PACKED snack in under 5 minutes. Just try it – you’ll get it after your first bite.

Eating a Whole Food Plant Based diet doesn’t have to be complicated and you should NEVER feel deprived. The formula is simple.

When you’re hungry, eat. When you’re not hungry anymore, stop eating.

Easy as that.

Today’s recipe is another great snack. It’s super easy and full of flava flave.

Spanish Quinoa - Instant Pot and Stove Top Directions

Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Ingredients

  • 1 cup uncooked quinoa 180g
  • 1/2 cup onion 70g, diced
  • 3 garlic cloves minced
  • 1/2 cup green bell pepper 95g, diced
  • 1/4 cup carrot about 1 small carrot / 30g, diced
  • 1 cup tomato 175g, diced
  • 1 can diced green chili 4oz.
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1 cup water 235ml

Stove Top Ingredients

  • 1 cup uncooked quinoa 180g
  • 1/2 cup onion 70g, diced
  • 3 garlic cloves minced
  • 1/2 cup green bell pepper 95g, diced
  • 1/4 cup carrot about 1 small carrot / 30g, diced
  • 1 cup tomato 175g, diced
  • 1 can diced green chili 4oz.
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1 cup water 235ml

Instructions

Instant Pot Directions

  • Place the quinoa into a fine mesh strainer and run water through the quinoa to rinse. Tap the strainer on the sink to extract as much water as possible. Set aside for now.
  • Press the saute setting on your Instant Pot and let it heat up for about two minutes. Add the onion, garlic, green bell pepper, carrot, tomato, green chili, red pepper flakes, oregano, chili powder and salt. Saute for five minutes, stirring occasionally.
  • Turn the Instant Pot off and add the quinoa and the water and stir. Use the “manual” setting and set the timer for 6 minutes.
  • When the timer goes off, use the natural release method and take off the lid.  Let set for 15 minutes so the grains can finish absorbing any liquid. Eat right away or store in your fridge.

Stove Top Directions

  • Place the quinoa into a fine mesh strainer and run water through the quinoa to rinse. Tap the strainer on the sink to extract as much water as possible. Set aside for now.
  • Heat a medium-sized pot over medium heat for about a minute and add the onion, garlic, green bell pepper, carrot, tomato, green chili, red pepper flakes, oregano, chili powder and salt. Cook for five minutes, stirring occasionally.
  • Add the quinoa and the water and stir. Place a lid on the pot and turn the heat to low.
  • Cook for 25 minutes, until the quinoa is soft and fluffy. Turn off the heat and take off the lid. Let set for 15 minutes so the grains can finish absorbing any liquid. Eat right away or store in your fridge. 

1_whole_food_plant_based_spanish_quinoa_ingredients_top_shot

2_whole_food_plant_based_spanish_quinoa_ingredients_close_up_top_shot

3_whole_food_plant_based_spanish_quinoa_ingredients_side_shot
4_whole_food_plant_based_spanish_quinoa_ingredients_top_shot
5_whole_food_plant_based_spanish_quinoa_top_shot
6_whole_food_plant_based_spanish_quinoa_top_shot
7_whole_food_plant_based_spanish_quinoa_side_shot
10_whole_food_plant_based_spanish_quinoa_side_shot
11_whole_food_plant_based_spanish_quinoa_top_shot
8_whole_food_plant_based_spanish_quinoa_side_shot-1
Wishing you a happy week. May it be filled with fueling your body with plants and love, all day every day.
Xo
Molly

Food photography by Christine June

Subscribe to our SWEARY SATURDAY LOVE LETTERS + FREE RECIPES

Written by ex-boozer, ex-smoker, Co-founder, and CEO, Molly Patrick. They will help you eat more plants while throwing perfection down the garbage disposal.

You may also enjoy...

Plant Based During Pandemin - Strawberry Shake

Plant Based During the Pandemic + Chocolate Covered Strawberry Shake

10_whole_food_plant_based_roasted_garlic_quinoa_side_shot_preview

Why We’re No Longer Offering Drop It Like It’s Hot + Roasted Garlic Lemony Quinoa

couscous_final_scene

How to Eat Healthy Even When You’re Super Busy + Whole Food Plant Based Couscous Breakfast Bowl

Leave a Comment

Recipe Rating