How I love the tangy taste of Roasted veggies mixed with raw greens. And the red quinoa compliments them very well too. Try this recipe and you’ll surely love it! Start your healthy plant based journey today with our I FEEL GOOD Program. Receive access to delicious recipes, weekly meal plans, the cooking school and fast start program. Plus daily and weekly coaching from Adam Guthrie to help you make eating and living a whole food plant based lifestyle easy and sustainable. Check our website to learn more: https://www.ifeelgood.com.au/. JOIN our FREE ONLINE WORKSHOP. Enrol here:. https://www.ifeelgoodprograms.com/free-class. Click here to get a FREE 5-Day VEGAN PLANT BASED MEAL PLAN. https://www.ifeelgoodprograms.com/g8afedsj. For more FREE vegan plant based recipes please visit our blog. https://ifeelgoodlifestyle.com/. Facebook https://www.facebook.com/ifeelgoodmag/. Instagram https://www.instagram.com/ifeelgoodmagazine/. Twitter https://twitter.com/IFeelGood_Mag. Pinterest https://www.pinterest.com.au/ifeelgoodmagazine/. 4-Week Online Wellness Program https://www.ifeelgood.com.au/4-week-program/. About I Feel Good’s chef and founder Adam Guthrie. 7 years ago at the age of 39, Adam Guthrie was overweight, unfulfilled and had a heart attack. That moment changed everything. It inspired him to get busy living and start taking care of himself. So he went on a journey to transform his life to feel better, do better and help others do the same.
Roasted Butternut Squash Quinoa Bowl Shira Bocar makes her own healthy version of the ever popular Quinoa bowl with sweet butternut squash and hearty brussel sprouts.. Recipe: http://www.wholeliving.com/216576/roasted-vegetables-quinoa. Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt. More “Primary Ingredient” Recipes:. -- Want more? Sign up to get my video recipe email, served daily.. Get recipe emails: http://www.marthastewart.com/edf. Like Everyday Food: http://www.facebook.com/EverydayFood. Follow Everyday Food: https://twitter.com/everydayfood. Everyday Food Pinterest: http://pinterest.com/everydayfood. Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals and the tricks she uses to make it all SO much easier.. http://www.youtube.com/user/everydayfoodvideos
Welcome to Kell’s Kitchen! Kelli shows us how to save money on work lunches while creating delicious meals. How to meal prep.. Kelli creates a deliciously high-protein quinoa and roasted butternut squash salad, with savory chicken and a fresh cilantro garnish.. Ingredients. 3 cups butternut squash, chopped. 1 Tbsp. olive oil. 1 cup uncooked quinoa (I used rainbow quinoa but any type will do). 1½ cups water. ⅓ cup dried cranberries. ⅓ cup red onion, finely chopped. 3 Tbsp. toasted pumpkin seeds. salt and black pepper. 1 rotisserie chicken. Balsamic Vinaigrette. ½ cup olive oil. ¼ cup balsamic vinegar. 1 tsp. honey. 1 tsp. Dijon mustard. 1 garlic clove, minced. salt and black pepper. Total Time: 40 minutes. Video by Josef Lorenzo. Connect with Kelli. https://www.instagram.com/kellilorenzo/. More from us at Rewire.org. PBS
These three super simple quinoa salads are perfect for lunch, dinner or a side dish. I’ll show you myAsparagus and Feta Quinoa Salad, Asian Quinoa Salad, and Kale Mango Quinoa Salad ✳︎SUBSCRIBE: http://tinyurl.com/jaxbcd6. ✳︎Sign up to my FREE Newsletter here: https://tinyurl.com/y6wl949e. ✳︎Shop my ’15 C&D Salad’ Ebook Here: https://tinyurl.com/yb4qbons. ✳︎Shop my Nice Cream Ebook Here: https://tinyurl.com/ya7j6xrq. PRINT RECIPES HERE:. Asparagus Quinoa Salad: https://tinyurl.com/CDAspQuinoa. Asian Quinoa Salad: https://tinyurl.com/CDAsianQuinoa. Kale Mango Quinoa Salad: https://tinyurl.com/CDKaleQuinoa. QUINOA 101 | EVERYTHING YOU NEED TO KNOW: https://youtu.be/fKLKFVCFyLM. HELPFUL KITCHEN TOOLS: 7-Inch Santoku Knife: http://amzn.to/2ng92gT. Spouted Glass Measuring Cup: http://amzn.to/2oEQdnV. Glass Mixing Bowls: http://amzn.to/2oQoZqj. FOLLOW CLEAN & DELICIOUS ON SOCIAL: Facebook: http://tinyurl.com/hjb6yk3. Twitter: https://twitter.com/DaniSpies. Instagram: http://tinyurl.com/gv6b5qe. Pinterest: https://www.pinterest.com/danispies/. 3 MORE Easy Quinoa Salad Recipes: https://youtu.be/VpbE6CF5NSk. MORE C&D QUINOA RECIPES: Quinoa Tabouli: https://youtu.be/MczR0SRYFGc. Quinoa Asparagus Salad: https://youtu.be/i_cAoi4rbH4. High Protein Quinoa Salad: https://youtu.be/P7XccS2Sgac. Golden Beet Quinoa Salad: https://youtu.be/nA120Bei2cA. ASPARAGUS QUINOA SALAD RECIPE: 1 pound asparagus, trimmed. 2 tablespoons + 1 teaspoon extra virgin olive oil. 1/4 cup fresh squeezed lemon juice. 2 cloves garlic, crushed. 3 cups cooked quinoa, cooked according to the package. 1 can low sodium chickpeas, drained and rinsed. 1/4 cup thinly sliced scallions, (about 3 scallions). 2 ounces feta cheese. Salt and pepper to taste. Pre heat oven to 400. Place the asparagus on a rimmed baking sheet and toss with 1 teaspoon of olive oil and season with salt and pepper.. Pop in the oven and bake for 15-20 minutes or until tender. The thickness of your asparagus will determine how long it needs to cook for.. Cool and cut into 1-inch pieces.. In a small bowl, combine the rest of the olive oil, lemon juice, and garlic. Season with salt and pepper and which together. Set aside.. In a large bowl combine cooked quinoa, chickpeas, scallions, and asparagus.. Drizzle the dressing over the top and gently toss everything together. Adjust seasonings if needed.. Transfer into a serving bowl and top with crumbled feta cheese. Serve and enjoy! Makes about 4 cups of salad (6-3/4cup servings). Nutrients per serving (3/4 cup): Calories: 226; Total Fat: 8.9g; Saturated Fat: 1.9g; Cholesterol: 5mg; Sodium 175mg, Carbohydrate: 29.9g; Dietary Fiber: 5.4g; Sugars: 3g; Protein: 8.3g. ASIAN QUINOA SALAD RECIPE. 3 cups COOKED quinoa, cooked according to package. 1 cup chopped red cabbage. 1 cup cooked edamame. 1 red bell pepper, chopped. 1/2 cup chopped radish. 1/2 cp chopped carrots. 1/4 cup cilantro, chopped. 1/3 cup roughly chopped cashews. 3 tablespoon low sodium soy sauce. 1 tablespoon sesame oil. 2 tablespoons lime juice. 1 tablespoon nut butter (any will work). 2 tablespoons thinly sliced scallions. 1/2 teaspoon grated ginger. 2 cloves crushed garlic. In a small bowl or spouted cup combine; soy sauce, sesame oil, lime juice, nut butter, scallions, ginger and garlic.. Whisk together with a fork until everything is well combined. Set aside.. In a large bowl combine quinoa, cabbage, edamame, bell pepper, radish, and carrots.. Drizzle the dressing over the salad and gently toss everything together. Finish by stirring in the cilantro and cashews. Serve and enjoy! Makes about 4 cups of salad (6-3/4 cup servings). Nutrients per serving (3/4 cup): Calories: 253; Total Fat: 9.8g; Saturated Fat: 1.4g; Cholesterol: 0mg; Sodium 344mg, Carbohydrate: 31.1g; Dietary Fiber: 6g; Sugars: 5g; Protein: 11.2g. KALE MANGO QUINOA SALAD RECIPE. 1/4 cup extra virgin olive oil. 1/4 cup fresh squeezed lemon juice. 1/2 teaspoon kosher salt. 1/4 teaspoon black pepper. 1 bunch of kale, stemmed and chopped (about 8 cups). 1 cup cooked quinoa, cooked according to the package. 1 mango, cut into bite sized pieces. 1 cup halved strawberries (or quartered if they are really big). 2 tablespoons roasted pumpkin seeds (aka pepitas). In a small bowl or spouted cup, combine olive oil, lemon juice, salt and pepper.. Place kale in a large bowl and drizzle with the dressing. Using your hands, massage the dressing into the kale for 1-2 minutes. This helps to tenderize the kale.. Add in quinoa, mango, strawberries, and pepitas. Gently toss together and then transfer into a serving dish. Enjoy! Makes a big fat salad.. Serves 4-6 as a side.. Nutrients per 1/4th of the recipe: Calories: 300; Total Fat: 17.5g; Saturated Fat: 2.5g; Cholesterol: 0mg; Sodium 421mg, Carbohydrate: 37.3g; Dietary Fiber: 6.2g; Sugars: 10.6g; Protein: 7.9g
INGREDIENTS 380 g Chicken Breast 4½ cup Cooked Quinoa 1 cup Diced Pumpkin 20 whole Cherry Tomatoes ½ medium Red Onion 2 cup Mixed Salad Leaves 2 tbsp Balsamic Vinegar. INGREDIENTS. 380 g Chicken Breast.
4½ cup Cooked Quinoa. 1 cup Diced Pumpkin. 20 whole Cherry Tomatoes. ½ medium Red Onion.
2 cup Mixed Salad Leaves. 2 tbsp Balsamic Vinegar. 1. In a mixing bowl, add the pumpkin along with a pinch of salt and a drizzle of olive oil and mix through. Line a baking tray with baking paper and spread the pumpkin on top before putting in the oven for 20 minutes or until coloured and soft to the touch.
Meanwhile, in a small saucepan on high heat, add the quinoa. Massage the dressing into the kale for about a minute, or until it feels like the kale has ‘softened’ and is more like the texture of lightly cooked kale. Add the quinoa, chicken and cooled butternut squash to the kale and stir to combine. Serve straight away or place in boxes in the fridge for lunches.
Chop tomatoes & capsicum and set aside in large salad bowl with washed spinach leaves and cashew nuts. Chop chicken breast in to 2-3cm pieces and place in Varoma tray lined with wet baking paper. Add 1L of hot water to mixing bowl and place simmering basket of Quinoa. Harvest Chicken Quinoa Salad is a healthy and delicious lunch studded with chewy cranberries, juicy pineapple and salty pumpkin seeds along with the tender chicken & protein packed quinoa that are dressed in a homemade pineapple and honey vinaigrette. Prep Time 5 mins Cook Time 20 mins Total Time 25 mins.
This roast pumpkin quinoa salad is made with chunks of pumpkin roasted to golden, crispy-edged perfection in a coating of honey, extra virgin olive oil and spices. Gluten free, dairy free and perfect for some healthy meal prep!Heat 1 teaspoon olive oil in a saucepan over medium heat; cook and stir quinoa until slightly toasted and water has evaporated from quinoa, 2 to 3 minutes. Add chicken broth and bring to a boil for 5 minutes.
Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth. Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight.
Pumpkin Bread Zucchini Bread Mexican Chicken Quinoa Salad Rating: Unrated 15 This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It’s well worth trying, I make it often since discovering quinoa at my health food store.
On Tuesday, you could whip up a quick chicken and whole-wheat pasta salad, and on Wednesday, you could use the bones to make stock for a soup to have during the weekend (or freeze that stock to use in later meals).
Add all of the vegetables and herbs, along with the chicken breast and thigh meat, and simmer for 15 minutes longer or until the chicken is fully cooked.
I definitely want to try the kale, strawberry, mango, & avocado salad first, you’re right, it looks gorgeous!! Thank you for sharing these recipes, I’ve been wanting to learn how to make salads from “scratch” instead of pre-made. How long do those salad in mason jars last in the fridge anyways?
Yum yum! I love all three bowls not sure which one to try first. I found your video was presented very well. I’ve never had to edit hope the process wasn’t crazy.
These look very delicious. The only thing I personally like to do, is always add a little sweet factor to the dressings, so for me it’s always about a teaspoon of organic honey.
Негине, Вы прелесть!!! Обожаю Ваши рецепты! В свободное для себя время с удовольствием пересматриваю все Ваши видеоролики по несколько раз!!! Салат сезонный ( с тыквой))) приготовила!! Бесподобный вкус!!! Спасибо Вам огромное, что своими красивыми кулинарными шедеврами возрождаете желание и любовь к армянской кухне..))) ������������
Oo that Asian inspired one sounds right up my alley! I made a kale+spinach salad tonight with fresh raspberries, grated carrots, avocado, and quinoa before I even saw this video!! reminds me of the last recipe you shared
Idk if all quinoa taste the same, but i tried the tri color quinoa && i didnt like the flavor && it was crunchy. But now that i watch this i didnt rinse them && it was microwaved kind.
Wow! These are all going to be delicious! I will make all three, but I think I will start off with the Asian Quinoa Salad just because I love nut butters. Such great and simple recipes. Dani, you are the BEST!!!!!
Здравствуйте Heghine не могли бы в описаниях добавить рецепт на армянском языке, я хочу приготовить по вашим рецептам, но к сожаления не понимаю по английски.Спасибо
Hi Dani I enjoy watching your clean & Delicious videos. But I have to ask you what brand of quinoa you use. Truthfully I always try your vegetarian recipes and they come out very delicious. But my tabbouleh quinoa salad was bit bitter. And I figured out my quinoa was not the same brand that you use. Mine was healthy choice And the grains look like brownish in color. Hope to hear from you. Thanks
I definitely want to try the kale, strawberry, mango, & avocado salad first, you’re right, it looks gorgeous!! Thank you for sharing these recipes, I’ve been wanting to learn how to make salads from “scratch” instead of pre-made. How long do those salad in mason jars last in the fridge anyways?
Yum yum! I love all three bowls not sure which one to try first. I found your video was presented very well. I’ve never had to edit hope the process wasn’t crazy.
These look very delicious. The only thing I personally like to do, is always add a little sweet factor to the dressings, so for me it’s always about a teaspoon of organic honey.
Негине, Вы прелесть!!! Обожаю Ваши рецепты! В свободное для себя время с удовольствием пересматриваю все Ваши видеоролики по несколько раз!!! Салат сезонный ( с тыквой))) приготовила!! Бесподобный вкус!!! Спасибо Вам огромное, что своими красивыми кулинарными шедеврами возрождаете желание и любовь к армянской кухне..))) ������������
Oo that Asian inspired one sounds right up my alley! I made a kale+spinach salad tonight with fresh raspberries, grated carrots, avocado, and quinoa before I even saw this video!! reminds me of the last recipe you shared
Idk if all quinoa taste the same, but i tried the tri color quinoa && i didnt like the flavor && it was crunchy. But now that i watch this i didnt rinse them && it was microwaved kind.
Wow! These are all going to be delicious! I will make all three, but I think I will start off with the Asian Quinoa Salad just because I love nut butters. Such great and simple recipes. Dani, you are the BEST!!!!!
Здравствуйте Heghine не могли бы в описаниях добавить рецепт на армянском языке, я хочу приготовить по вашим рецептам, но к сожаления не понимаю по английски.Спасибо
Hi Dani
I enjoy watching your clean & Delicious videos. But I have to ask you what brand of quinoa you use.
Truthfully I always try your vegetarian recipes and they come out very delicious. But my tabbouleh quinoa salad was bit bitter. And I figured out my quinoa was not the same brand that you use. Mine was healthy choice
And the grains look like brownish in color.
Hope to hear from you.
Thanks