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?

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Spice up your autumn meal with this Autumn-Inspired Quinoa Roasted Pepper Chili recipe. It is a delicious and nutritious recipe that everyone will surely love. It is packed with healthy vegetables that are best for vegetarians. Also, if you want to introduce veggies to your loved ones, this recipe is a perfect introduction for them to love the taste of vegetables.

Autumn-Inspired Quinoa Roasted Pepper Chili

Image via: Johnny Autry

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Ingredients

• 2 red bell peppers
• 2 poblano chiles
• 4 teaspoons olive oil
• 3 cups chopped zucchini
• 1 1/2 cups chopped onion
• 4 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon Spanish smoked paprika
• 1/2 cup water
• 1/3 cup uncooked quinoa, rinsed
• 1/4 teaspoon kosher salt
• 1 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained
• 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
• 1 cup low-sodium vegetable juice

Procedure

1. Preheat broiler.
2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, 1/2 cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.

In just around 45 minutes, you should be able to serve 4 delicious servings of Autumn-Inspired Quinoa Roasted Pepper Chili recipe. It’s an easy and quick to make recipe that you can serve at any time of the week. Be ready to get a zing of hot chili. But you can always adjust the spicy flavor, if you want. Try it in your own kitchen and enjoy the spicy flavor veggies that will truly capture your taste.

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