Berry Quinoa Salad

Hope you all had a happy 4th of July weekend! At our get-together with the family, I brought this star-spangled side dish! Super light and refreshing, the quinoa and berries pair great with a delicious citrus-y dressing. And the leftovers are actually great for breakfast, especially with some plain greek yogurt! The recipe can easily be halved as well. I hope you’ll give it a try!

 

Servings: 12

Ingredients

  • 1 cup quinoa, uncooked
  • 1 pint blueberries
  • 1 pint strawberries
  • 1/4 cup apple cider vinegar
  • 2 tbsp. honey
  • 1 tbsp. + 1 tsp. mustard
  • 1/2 cup olive oil
  • Juice of 1 orange
  • Juice of 3 limes

Directions

  1. Cook quinoa according to package directions, and then cool.
  2. Stir berries into the quinoa.
  3. Whisk together the remaining ingredients to make the dressing.
  4. Combine the quinoa and berries with the dressing, and refrigerate to allow the flavors to marinate until you are ready to eat!

Nutrition Information

  • Serving Size: 1/2 cup
  • Calories: 185
  • Fat: 10g
  • Sodium: 45mt
  • Potassium: 40mg
  • Carbohydrates: 22g
  • Sugar: 9g
  • Fiber: 2g
  • Protein: 3g

*Recipe adapted from It’s Yummi, at http://www.itsyummi.com/patriotic-quinoa-salad/.

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Chicken with Strawberry Avacado Salsa

This is a great summer dish! With strawberries and avacado in season at the moment, the flavors are at their peak, making this all the more delicious. Avacado includes heart-healthy monounsaturated fat, as well as vitamins E, C, and B6. Strawberries are also a great source of vitamin C. Sweet, tangy, creamy, spicy… this is a meal you’ll want to have again and again this summer!



Servings: 4

Ingredients

  • 1 lb chicken breasts
  • 1 tbsp. olive oil
  • 12 strawberries, sliced
  • 1 avacado, diced
  • Juice of 1-2 limes
  • 2 tbsp. fresh cilantro
  • Salt, pepper, and cayenne, to taste
  • Cooked rice, if desired

Directions

  1. Prepare the salsa by combining strawberries, avacado, lime juice, and cilantro. Season with salt, pepper, and cayenne, to taste.
  2. Heat olive oil in a skillet.
  3. Rub chicken with salt, pepper, and cayenne.
  4. Cook chicken in the skillet on medium heat for seven minutes or so on each side, until no longer pink.
  5. Serve the chicken with salsa and over a bed of rice, if desired.

Nutrition Information

  • Serving Size: 1 4-oz piece chicken + 1/2 cup salsa (without rice)
  • Calories: 290
  • Fat: 13g
  • Sodium: 450mg
  • Potassium: 300mg
  • Carbohydrates: 11g
  • Sugar: 4g
  • Fiber: 4g
  • Protein: 4g

*Recipe adapted from Cooking Light, at http://www.myrecipes.com/m/recipe/chicken-cutlets-strawberry-avocado-salsa.