#nutritiousdish

[wearebolt]

Rancho 2 Rios

[harvindersunila]

If it's hot outside, this lentil salad is a great way to cool off with a dish that is full of protein. It's full of healthy things like lentils, cherry tomatoes, cucumber, and fresh herbs, and it tastes and feels great.

Ingredients: 1 cup cooked green lentils. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Put cooked lentils, cherry tomatoes, cucumber, red onion, and parsley in a large bowl. Mix olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl with a whisk. Add the dressing to the lentil mix and mix it all together by tossing it. Let it sit at room temperature or in the fridge.

Prep Time: 15 minutes

Cook Time: 15 minutes

dave hawley

[tharakaos]

This easy-to-make Cajun shrimp and quinoa casserole tastes great and is good for you. It's a filling meal for any occasion because it has shrimp, quinoa, vegetables, and melted cheese.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup quinoa, rinsed. 2 cups chicken or vegetable broth. 1 bell pepper, diced. 1 onion, diced. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes, drained. 2 tbsp Cajun seasoning. 1 cup shredded cheese cheddar or mozzarella. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a large skillet, saut diced bell pepper, onion, and minced garlic until softened. Add shrimp to the skillet and cook until pink, about 2-3 minutes per side. Season with Cajun seasoning. Stir in drained diced tomatoes and cooked quinoa. Mix well. Transfer the mixture to a greased casserole dish. Sprinkle shredded cheese over the top of the casserole. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Krohn 8th Grade Science

[beckycarvalhoe]

A light and healthy salsa with corn, black beans, and fresh vegetables combined with a spicy lime vinaigrette.

Ingredients: 1 can black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, quartered. 1/2 red onion, finely chopped. 1 jalapeo, seeded and minced. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine black beans, corn, cherry tomatoes, red onion, jalapeo, and cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the bean mixture and toss gently to coat. Refrigerate the salsa for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy the hearty and healthy Black Bean Salsa!

Prep Time: 15 minutes

Cook Time: 0 minutes

Bay Oaks Quilt Guild

[crystal-cat-loves-ac]

This Rainbow Fruit Salad with Honey Lime Dressing is a colorful and delicious way to enjoy a variety of fresh fruits. The sweet and tangy honey lime dressing enhances the natural flavors of the fruits, making it a perfect healthy and refreshing dessert or side dish for any occasion.

Ingredients: 1 cup strawberries, sliced. 1 cup oranges, peeled and segmented. 1 cup pineapple, diced. 1 cup kiwi, peeled and sliced. 1 cup blueberries. 1 cup red grapes. 1/4 cup honey. 2 tablespoons fresh lime juice. 1 teaspoon lime zest. 1/4 teaspoon vanilla extract. Mint leaves for garnish optional.

Instructions: Put the pineapple, kiwi, blueberries, red grapes, strawberries, and oranges in a large bowl. To make the dressing, put the honey, fresh lime juice, lime zest, and vanilla extract in a separate small bowl. Pour the honey lime dressing over the fruit salad and toss it around a little to cover all the fruits. Put the salad in the fridge for at least 30 minutes before you serve it. Garnish with mint leaves, if desired, before serving. Have fun with your tasty Rainbow Fruit Salad with Honey Lime Dressing!

Prep Time: 15 minutes

Cook Time: 0 minutes

w g mallett school

[preciussims]

A delicious and nutritious salad featuring quinoa and roasted vegetables, tossed in a tangy balsamic vinaigrette. Perfect for a quick and healthy meal.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups mixed vegetables bell peppers, zucchini, cherry tomatoes. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinegar. 1 tablespoon fresh lemon juice. 2 tablespoons fresh parsley, chopped.

Instructions: Preheat oven to 400F 200C. In a bowl, toss mixed vegetables with olive oil, salt, and pepper. Spread vegetables on a baking sheet and roast in the oven for 20-25 minutes or until golden brown, stirring occasionally. While vegetables roast, cook quinoa according to package instructions. In a large bowl, combine cooked quinoa and roasted vegetables. Drizzle with balsamic vinegar and fresh lemon juice. Toss to combine. Sprinkle with crumbled feta cheese and chopped parsley. Serve warm or chilled. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Gabija

[needsupply]

A delicious Paleo and Whole30-friendly crispy chicken salad topped with a refreshing pineapple pico de gallo, offering a perfect blend of flavors and textures for a satisfying meal.

Ingredients: 4 chicken breasts, boneless and skinless. 1 cup almond flour. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. 2 cups mixed greens. 1 cup diced pineapple. 1/2 cup diced tomato. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 jalapeo, diced optional. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a shallow bowl, mix almond flour, paprika, garlic powder, onion powder, salt, and black pepper. Dip each chicken breast into beaten eggs, then coat with the almond flour mixture. Place coated chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until chicken is cooked through and crispy. While the chicken is baking, prepare the pineapple pico de gallo. In a bowl, combine diced pineapple, tomato, red onion, cilantro, jalapeo if using, lime juice, olive oil, salt, and pepper. Mix well. Once the chicken is cooked, let it cool slightly, then slice it into strips. In a large salad bowl, toss mixed greens with the pineapple pico de gallo. Top the salad with sliced crispy chicken strips. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Summer Breeze

[ultrosdownloads]

Enjoy a nutritious and delicious sautéed kale and quinoa skillet that is both satisfying and healthy. Packed with fiber, vitamins, and minerals, this dish makes for a perfect lunch or dinner option.

Ingredients: 1 cup quinoa. 2 cups water. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bunch kale, stems removed and leaves chopped. 1 teaspoon smoked paprika. Salt and pepper to taste. Juice of 1 lemon. 1/4 cup feta cheese, crumbled optional. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff quinoa with a fork and set aside. In a large skillet, heat olive oil over medium heat. Add chopped onion and saut until translucent. Add minced garlic and saut for an additional 1-2 minutes until fragrant. Stir in chopped kale, smoked paprika, salt, and pepper. Cook until kale is wilted and tender, about 5-7 minutes. Add cooked quinoa to the skillet, tossing to combine with the kale mixture. Cook for an additional 2-3 minutes to heat through. Drizzle lemon juice over the skillet and toss once more to combine flavors. If desired, sprinkle crumbled feta cheese over the top and garnish with chopped parsley. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Western Woodlands