Healthy Dinner: Mediterranean Quinoa Salad

Image via: The Roasted Root

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Ingredients

1 cup of uncooked quinoa

2 cups of water

1 clove of smashed garlic

1 large onion (diced)

1 green bell pepper (diced)

1 tbsp of balsamic vinegar

2 cubes of chicken bouillon

2 large pieces of cooked chicken breasts (chopped into pieces)

¼ cup of olive oil

¼ cup of fresh chives (chopped)

¼ cup of fresh parsley (chopped)

½ cup of chopped olives (kalamata olives)

½ cup of crushed feta cheese

½ teaspoon of salt

⅔ cup of fresh lemon juice

Preparation

1. Heat the water, garlic, and bouillon cubes in a saucepan until they boil. Add the quinoa while stirring and decrease the heat to medium-low. Cover the saucepan and simmer until the water is absorbed and the quinoa is tender (approximately 15-20 minutes).

2. Remove the garlic and put the quinoa into a large bowl.

3. Put the salt, chives, onion, chicken, olives, bell pepper, parsley, cheese into the bowl. Sprinkle the olive oil, balsamic vinegar, and lemon juice. Stir until everything is evenly mixed.

4. Serve the dish warm or refrigerate and serve cold.

Image via: Half Baked Harvest

Mediterranean Quinoa Salad is undeniably one of the best healthy recipes. In addition, it is filled with healthy ingredients that are good for your body. It can be prepared by amateur cooks and served without chicken for vegetarians. If you are a vegetarian, substitute the chicken broth with vegetable broth. This dish tastes just as good or even better on the second day. You can make it in large quantities and carry it to work during the week. Once you’ve tasted it, you’ll wonder why you took so long to make it.

What additions of your favorite ingredients would you make to this recipe?

For more healthy recipes on Stagetecture, click here.

Brighten your usual meal with a spring colored recipe. The Spring Salmon and Vegetable Salad recipe doesn’t only look pretty appetizing but also extremely delicious. The different spring colors of vegetable and other ingredients will definitely catch your attention. This is a healthy treat that you can add to your dining table for the whole family. Thanks Southern living for this colorful spring salad!

Colorful Recipe: Spring Salmon and Vegetable Salad

Image via: Southern Living

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Ingredients

Salad

• 1/2 pound fresh asparagus
• 1 cup sugar snap peas
• 1 1/4 pounds skinless salmon fillets, cut into 2-inch chunks
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 6 cups chopped romaine lettuce hearts
• 1/2 cup uncooked shelled fresh or frozen edamame, thawed
• 1/4 cup sliced radishes

Dressing

• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 3 tablespoons chopped fresh herbs (such as mint, dill, and chives)
• 1 tablespoon fresh lemon juice
• Salt and pepper

Procedure

1. Preheat broiler with oven rack 6 inches from heat. Then, snap off tough ends of asparagus.
2. Cut asparagus into 1-inch long pieces and cook with sugar snap peas in boiling salted water. Wait for 2 to 3 minutes or until crisp-tender and then drain. Plunge into ice water and drain.
3. Sprinkle salmon with salt and pepper. Broil on a lightly greased rack in a broiler pan for 3 to 4 minutes or as desired degree of doneness.
4. Arrange lettuce, edamame, radishes, asparagus mixture, and salmon on a serving plate. Drizzle with dressing.

Dressing: Whisk together buttermilk, mayonnaise, chopped fresh herbs, fresh lemon juice, and salt and pepper. Chill 30 minutes.

The Spring Salmon and Vegetable Salad recipe is a great addition to your spring party menu. Feel free to spice it up with a few drizzles of pepper. Always ensure the freshness of your vegetable for superb flavor, aroma and color.

For more spring recipes on Stagetecture, click here.