While we are on the verge of winter (although winter is a relative term in Arizona), you’re probably thinking this would actually be a great dish in the summer. And I’m not gonna lie, it’s super refreshing and fabulous in the summer. But honestly, it’s too delicious to have at only one time during the year, which is why I’m sharing it now! This is great as a meal by itself, as a side, or even as a dip with some chips. Enjoy!
- 2 cups cooked quinoa (I used Archer Farmers Steam-in-bag Frozen Quinoa, 10 oz, found at Target–so easy!!)
- 1 pint cherry tomatoes, cut in half
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 small red onion, chopped
- 1 green pepper, chopped
- 1/4 cup olive oil
- juice of 1 lime
- 1 tsp cumin
- 1 tsp garlic salt
- 1/4 tsp red pepper
- black pepper, to taste
- queso fresco or feta, for serving
- Mix together all of these wonderful ingredients and Voila, you have Mexican Quinoa Salad!
- Top with cheese for extra deliciousness 🙂
- Serving Size: ~1 cup with 2 tbsp. cheese
- Calories: 340
- Fat: 17g
- –Saturated: 5g
- –Polyunsaturated: 1g
- –Monounsaturated: 7g
- –Trans: 0g
- Sodium: 765mg
- Potassium: 170mg
- Carbohydrates: 34g
- Sugar: 6g
- Fiber: 8g
- Protein: 14g
- Vitamin A: 20%
- Vitamin C: 50%
- Calcium: 5%
- Iron: 20%
* This recipe was adapted from Swanky Dietitian, whose blog unfortunately no longer exists.
Not only are these better for you because they’re baked, not fried, but they also contain a boatload of vitamin A! Vitamin A is great for your eyes and even helps you maintain healthy skin by protecting it from sunlight! The added spice make these super flavorful and they’ll make a great side to a simple dinner. Easy to make and great for you, please enjoy 🙂
- 2 medium sweet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp chili powder
- 1 tsp cumin
- Preheat the oven to 450F.
- Peel the potatoes if you like, then cut into strips.
- Toss with remaining ingredients.
- Bake on a roasting pan for 30-40 minutes, stirring halfway through.
- Serving Size: 1/2 cup
- Calories: 115
- Fat: 7g
- Sodium: 620mg
- Potassium: 220mg
- Carbohydrates: 13g
- Sugar: 3g
- Fiber: 2g
- Protein: 1g
If you need a quick, Mexican-inspired, delicious meal, this is the one! Flavorful and filling, you won’t go wrong with this dish. I’m a huge fan of Mexican food, and even though you wouldn’t find this at a restaurant, it will satisfy your craving! This dish also happens to be sitting in my favorite bowl. It’s polish pottery and it’s got flowers on it, and anyways it’s lovely. This meal deserves to be on nice dishes!! Enjoy 🙂
- 1 tbsp. olive oil
- 1 jalapeño
- 1 pkg quinoa/brown rice blend (like NearEast red pepper and basil)
- 1 cup water
- 1 15oz can fire-roasted diced tomatoes
- 1 15oz can black beans (rinsed and drained)
- 1 15oz can corn (drained)
- 1 tsp. chili powder
- 1/2 tsp. cumin
- Salt and pepper, to taste
- 1 avacado, peeled and diced
- Juice of 1 lime
- Heat olive oil in a large skillet or pot on medim heat. Add jalapeño and sauté for about a minute.
- Add remaining ingredients except for the lime juice and avacado and bring to a boil.
- Next, cover, reduce the heat to a simmer, and cook for about 20 minutes or until all the water is absorbed.
- Then, add the avacado and lime and serve!
- Calories: 405
- Fat: 12g
- Carbohydrates: 60g
- Sugar: 5g
- Fiber: 10g
- Protein: 13g
*Recipe adapted from Damn Delicious, at http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/.
The longer it sits, the better this pasta salad tastes. I promise. The roasted vegetables add such great flavor to this salad, and surprisingly the whole-wheat pasta works very well in this dish—the nutty flavor complements the other ingredients nicely.
I even discovered a trick that can be used for any pasta salad. After cooking the pasta, toss it with vinegar and lemon juice and refrigerate it for an hour or two—this will prevent the pasta from absorbing the dressing and drying out as it sits.
Pasta Salad with Roasted Veggies
- 1 small yellow squash
- 1 red bell pepper
- 1/2 small red onion
- 1/2 pound asparagus
- olive oil, to coat
- 1 lb. whole grain rotini pasta, cooked according to pkg. directions**
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons dried oregano
- Chop all vegetables into 1/2-inch pieces. Place vegetables in roasting pan and toss with olive oil. Roast in oven for about 30 minutes at 400 F, or until tender.
- Toss the vegetables with the pasta in a large bowl. Add remaining ingredients and then refrigerate for at least 2 hours before serving.
*The trick and recipe that I adapted were discovered here at Better Homes & Gardens: http://www.bhg.com/recipe/grilled-veggie-pasta-salad/
**See background for tip.
I love vacation. I’ve got time to cook, hang out with my awesome famila and freunden (the word for “friends” in German), and spend time in the gorgeous, green Germany countryside (especially in spring). Today was one of those great days, including a get-together full of delicious food and perhaps a wee bit of wine ;). I brought this Apple and Edamame Salad. The dressing brings it all together–it gave it just the right amount of tang and sweetness. My dad even took a third helping of this salad–now that’s saying something!
The picture below is the salad without the dressing or sunflower seeds, but it gives you a good idea of all the pretty colors, especially from the purple cabbage.
Apple and Edamame Salad
- 3/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon garlic salt
Place all the ingredients in a container that can be tightly sealed. Shake the container to combine all the ingredients before dressing the salad.
- 200 g spinach/rucola salad mix
- 1 1/2 cups finely chopped purple cabbage
- 3/4 cup dried cherries
- 1 cup shelled frozen edamame, thawed
- 2 Granny smith apples, finely chopped
- 1/2 cup sunflower seeds
- salt and pepper, to taste
Mix all the ingredients together. Dress immediately before serving.
*I want to say thank you to the Spicy RD for sharing this recipe. While I made a couple adaptations based on what was available, you can find the original recipe using this link: http://www.eastewart.com/recipes-and-nutrition/super-duper-raw-power-salad/
Also, Happy Memorial Day–thanks to all those who have served or are still serving!
Being that this is my first attempt at food photography, my skills are… limited, to say the least. A purple bowl against a purple backdrop (a.k.a. my bed comforter)–who does that? Still, I wanted to share one of my favorite breakfasts. If it weren’t for this oatmeal I am not sure I would have gotten out of bed this morning. Even though there’s only two weeks left in the semester, I feel like I am already checked out. Anyhow, this is easy peasy and quite delicious, so I hope you’ll give it a try at some point!
Peanut Butter Banana Oatmeal
- 1/2 cup oats
- 1 tablespoon peanut butter
- 1 banana
Add water to oats so they’re covered. Microwave for 2 minutes. Stir in peanut butter and cut up a banana to throw on top. And that’s it!