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I made this last weekend for a few friends. It’s simple, delicious, healthy, and edible for those who have various food allergies. I always intend to share more recipes on here, but I was particularly inspired to share this one by my wonderful trainer, Kyle Golden at Workit Training.
Grilled Quinoa Salad
- 1 bunch asparagus (I used the purple haze from WF Market)
- 2 large zuchinni, quartered lengthwise
- 1 large red bell pepper, quartered lengthwise
- 1 medium yellow onion, cut in half crosswise
- handful of yellow sunburst cherry tomatoes, cut in half
- 2 C. dry quinoa
- 4 C. vegetable broth
I used my double-burner Le Creuset cast iron griddle, but you could easily grill on your outdoor grill.
Brush vegetable, except tomatoes, with fresh lemon juice, salt, and pepper. Brush grill with olive oil. Grill vegetable, except tomatoes, for roughly 10 minutes or until tender, turning once. Cook quinoa in vegetable broth according to directions. I usually let it come to a rolling boil, cover, turn heat to low, and simmer for 15 minutes or until liquid has evaporated. Chop grilled vegetable into bite size pieces. Toss vegetables, tomatoes, and quinoa in a large bowl. Top with more fresh lemon juice, salt, pepper, and fresh herbs. Garnish with goat cheese if you like!
It doesn’t happen often, but one night I just threw together a few things we happened to have and came up with this great recipe. It’s incredibly fast, healthy, and tasty. I even pawned it off on a strict meat lover who consumed every last drop before I told him there was no meat in it!
Holly’s 200-calorie chili
YUM!
2 Tbs. olive oil
3-5 cloves garlic, crushed
1 small white onion
1/4 C. water
2 Tbs. cornstarch
1 16oz pkg Morningstar Mealstarter Crumbles
3-5 Tbs. chili powder (depending on taste)
2 Tbs. ground cumin
1 tsp. salt
1 tsp. pepper
1 15oz can black-eyed peas with jalapenos, rinsed & drained
1 28oz can Muir Glen Fire-roasted crushed tomatoes
Saute onion and garlic in oil until soft and almost translucent. Add water and cornstarch. Whisk until blended. Add Mealstarter crumbles and seasonings. Cook about 5 min. Add peas and tomatoes to mixture. Combine well and allow to simmer for about 10-15 min. or until sauce is thickened sufficiently.
Garnish with a low-fat tablespoon of low-fat cheese and you’ve got a tasty family dinner that will warm anyone’s belly!
