Mediterranean Quinoa

Can I just say, that I am obsessed with quinoa?

I’ve recently swapped out most of my brown rice stapes for quinoa. I love it because it is packed with protein, contains every amino acid & is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber. LOVE IT!  Plus… You can pick it up at Aldi… which makes me love it that much more.

But this quinoa recipe is especially near & dear to me right now because the weather is warming up and who wants to spend too much time cooking in the hot summer months!? I love this dish because it’s quick to put together for a weeknight dinner and it’s great as a simple side OR you can add chicken or fish to it & make it an even better main course.

I hope you enjoy this recipe! Let me know what you think!

Ingredients:

~4 cups quinoa, prepared and cooled

~2 cups cucumber, diced small

~1 cup tomato, diced small

~1 cup kalamata olives, diced small

~1 cup red onion, diced small

~1 cup feta cheese, crumbled

~juice of one large lemon

~1/4 cup balsamic vinegar

Combine all ingredients in a bowl and stir. Enjoy!

Chicken & Chickpea Curry

Chicken & Chickpea Curry

Who doesn’t love a good curry recipe?!

This one is packed with protein from the chicken & chickpeas and is made all in one pot – which makes it easy to put together during the week.

Don’t like spice? No worries! For a milder version, just adjust the amount of chili powder to your taste.

Will you try it and let me know what you think?

Have a great day!




Ingredients:

~1 Tbsp. olive oil
~1.5 lbs grilled chicken breast, chunked
~1 medium onion, chopped
~3 cloves garlic, crushed
~½ tsp. mustard seed
~1 tsp. ground turmeric
~1 tsp. ground cumin, divided use
~1 tsp. ground coriander
~1 tsp. chili powder
~1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
~1 (14.5-oz.) can low-sodium diced tomatoes
~1 cup low-sodium organic chicken broth (or vegetable broth)

Preparation:

1. Grill and chunk up chicken breast and set aside.
2. Heat large skillet over medium heat. Add olive oil, onion, garlic, cumin, and mustard seed; cook, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.
3. Add turmeric, coriander, chili powder, chickpeas, tomatoes, chicken broth, and chicken. Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.

*Serve over brown rice. Enjoy!