Rainbow Quinoa Summer Salad

August may be here, but it doesn't mean summer is over yet!! I recently reminded my private online health and fitness accountability group (and myself) about the superfood quinoa! If you take a little time to cook this during meal prep, you can use it throughout the week or even freeze it for later use.  However, if you are really short on time, you can find already cooked quinoa in most freezers at the grocery store; just check the ingredient label to make sure there aren't any preservatives in it.

I decided to make this refreshing, veggie and protein packed salad this week. The vegetables I used just happened to be what I had on hand; but you can sub what fresh vegetables you have to make it your own.

Here's the recipe:: Enjoy!

🌈Rainbow Quinoa Summer Salad

~1 cup dry quinoa-cooked per package directions

~1 orange pepper, finely chopped                                                    

~3 ears fresh corn 

~1 large tomato, diced

~1 medium cucumber, chopped

~1/2 cup red onion, chopped  

~1 T minced garlic  

~1 T fresh basil, finely diced                                       

~2 T. extra virgin olive oil

~Salt and pepper, to taste

Mix all ingredients and chill prior to serving.

Greek Chicken and Veggies

Another yummy meal prep is in the books! ✅✅✅

This recipe is super flavorful and has some of my favorite things in it... quinoa, lemon, chickpeas, feta, you get the idea.

It's been a much loved lunch so far this week!! It's super easy to prepare and you don't need a million ingredients.

Here's the recipe~ I hope you'll include it in your meal prep this week :)

Ingredients:

~1 1/2 pound - chicken breast

~1 1/2 cup - quinoa, dry

~2 cups - chicken broth, low-sodium

~15 ounce- chickpeas, canned

~5 cup spinach

~1/2 tsp paprika

~1/2 tsp salt

~1/2 tsp black pepper, ground

~1 1/2 cup cherry tomatoes

~2 tablespoons feta cheese crumbles

Dressing::

~1/3 cup olive oil

~1/4 cup lemon juice

~1 tablespoon red wine vinegar

~3 cloves garlic

~1 tablespoon dried oregano

~1/2 tsp ground black pepper

~1/2 tsp salt

~1/2 tsp onion powder

Directions:

1. Cut chicken into 1-inch cubes. Whisk together dressing/marinade mixture. In a seal-able container or gallon zipper bag, combine chicken and half of the marinade mixture. Seal and refrigerate the chicken for up to a day.


2. Cook quinoa; boil 2 cups of chicken broth, then add 1.5 cups of quinoa and allow to soak. Fluff after five minutes. Set aside.


3. Meanwhile, heat a large skillet over medium high heat. Rinse and drain a can of garbanzo beans and toss them into the heated pan to toast. Add paprika, salt, and pepper. Stir and toast for a few minutes, then add spinach and cook until wilted. Set the chickpeas and spinach aside, scraping the spices off a bit as well, and return the skillet to the heat.


4. Cook the chicken until no longer pink.


5. Assemble bowls, dividing ingredients into 5 containers. Layer quinoa with chicken, spinach/chickpeas mixture, then fresh grape tomatoes. Top with remaining dressing and sprinkle with feta cheese.

Makes 5 bowls. Can be frozen.

Chicken Stuffed Bell Peppers

Good morning, everyone!

I made the yummiest recipe during my meal prep this weekend! Stuffed peppers. Who else loves them? It's so easy and delicious. We have been enjoying them this work week for our meal prep lunches.

I got this recipe from the cooking show that streams on the same app where I get my workouts. It's been my go-to lately when it comes to finding new recipes for my meal prep. They show a video of how to prepare the recipe, give you a downloadable recipe, and a downloadable grocery list. So easy and simple to follow.

If you want more info on how you can get access to the cooking show (and workouts), please comment below!

Here's the recipe!

INGREDIENTS:

~4 medium bell peppers, cut in half, seeds removed
~2 tsp. olive oil
~1⁄4 cup + 2Tbsp. chopped onion (approx. 1/2 medium)
~1 clove garlic, finely chopped
~12 oz. raw chicken breast, boneless, skinless, cut into 3/4-inch pieces
~1⁄2 tsp. chili powder
~1⁄2 tsp. ground cumin
~1 dash sea salt (or Himalayan salt)
~1 dash ground black pepper
~1⁄2 cup all-natural tomato sauce, no salt or sugar added
~1 cup cooked quinoa
~1⁄2 cup canned black beans, drained, rinsed
~1⁄2 cup frozen corn kernels
~3 Tbsp. fresh cilantro, divided use
~11⁄2 tsp. fresh lime juice
~1 cup shredded Monterey jack cheese
~Hot pepper sauce (to taste; optional)

INSTRUCTIONS:

1. Preheat oven to 375° F.

2. Place bell peppers, skin side down, in large baking dish; set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.

5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add chicken, chili powder, cumin, salt, and pepper; cook, stirring frequently, for 5 minutes, or until chicken is no longer pink.

7. Add tomato sauce, quinoa, beans, and corn. Reduce heat to medium-low; cook, stirring occasionally, for 3 to 4 minutes, or until heated through.

8. Add 2 Tbsp. cilantro and lime juice; mix well.
9. Divide chicken mixture evenly between each bell pepper half; cover lightly with foil.

10. Bake for 35 to 40 minutes, or until bell peppers are tender; remove foil.

11. Top each bell pepper evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.

12. Sprinkle evenly with remaining 1 Tbsp. cilantro and hot sauce, if desired. RECIPE NOTE:

• You can use any color bell pepper for this recipe.

Hope you enjoy! :)

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!

Cashew Chicken Quinoa Bake

You have to love a good casserole bake that is easy to assemble and even easier for the family to love. This cashew chicken quinoa bake has an amazing taste and is a great balance of ingredients to fill you up and give your body nutrients!

Try this bake for a tasty fall meal with family or a group of friends!

 

Ingredients

• 1 cup quinoa, rinsed and uncooked


• 1 cup yellow onion, minced


• 2 medium red peppers, chopped into bite-sized pieces


• 4 4oz chicken breasts, diced into bite-sized pieces


• 1/2 cup Natural Peanut Sauce (Pictured below)


• 1 cup water


• 1 cup cashews, roasted and slightly salted


• cilantro for garnish

Instructions

• First, preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.


• Next, place 1 cup uncooked quinoa on the bottom of the casserole dish and layer on diced onion and red pepper on top.


• Mix peanut sauce with 1 cup of water


• Evenly pour sauce over chicken chicken breast.


• Bake at 375º for 45 minutes, uncovered.


• Remove from oven and add 1 cup of cashews and bake for another 10 minutes.


• Garnish with cilantro.

Quinoa Side Dish

<WOW> This is Delicious!

A quinoa side dish that can go well with any variety of meals. This has a great complex carb in the quinoa, healthy fat in the feta and yummy veggies too- all tossed in a clean but tasty dressing. You have to try this one!