#brightvegetables

A healthy and light salad with quinoa, black beans, and bright vegetables tossed in a lime dressing.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/2 cup fresh cilantro, chopped. 3 tablespoons olive oil. 2 limes, juiced. 1 teaspoon ground cumin. Salt and pepper to taste. Avocado slices for garnish optional.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature. In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper. Pour the dressing over the quinoa mixture and toss until well combined. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, garnish with avocado slices if desired. Enjoy your refreshing Lime, Black Bean, and Quinoa Salad!

Prep Time: 15 minutes

Cook Time: 20 minutes

This gluten-free Mexican quinoa bowl with sous vide pork shoulder is packed with protein, fiber, and flavor. It's a wholesome and satisfying meal that's perfect for a busy weeknight dinner or meal prep. The combination of tender pork, fluffy quinoa, and vibrant vegetables makes for a delicious and nutritious dish.

Ingredients: 1 lb pork shoulder, sous vide cooked and shredded. 1 cup quinoa, rinsed. 2 cups chicken or vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 1 red bell pepper, diced. 1 avocado, sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 lime, cut into wedges. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste.

Instructions: Bring the broth to a boil in a medium-sized saucepan. Turn down the heat, cover, and let the quinoa simmer for about 15 minutes, or until it soaks up all the liquid. Use a fork to fluff it up, then set it aside. Warm up the olive oil in a big pan over medium-low heat. Dice the bell pepper and saut for two to three minutes, until the pepper starts to get a little soft. After you add the corn kernels, cook for two more minutes. Add the cumin, chili powder, salt, and pepper, along with the black beans. Add two to three more minutes of cooking time until everything is hot. To put the bowls together, add cooked quinoa to each serving bowl. Put the black bean and corn mix on top, then the sous vide pork shoulder shreds, avocado slices, cherry tomatoes, red onion, and fresh cilantro. Comes with lime wedges that can be used to clean the bowl before eating.

Prep Time: 20 minutes

Cook Time: 30 minutes

This Gluten-Free Greek Sheet Pan Chicken with Potatoes is an easy and tasty one-pan dish that tastes like it came from the Mediterranean. A healthy and filling dish with perfectly seasoned chicken breasts, crispy potatoes, and bright vegetables.

Ingredients: 4 boneless, skinless chicken breasts. 4 large potatoes, cut into wedges. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 red onion, sliced. 2 cloves garlic, minced. 1 lemon, sliced. 1/4 cup olive oil. 2 tsp dried oregano. 1 tsp dried thyme. 1 tsp paprika. Salt and pepper, to taste.

Instructions: Preheat your oven to 425F 220C. In a large bowl, combine olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper. Mix well. Add chicken breasts to the bowl and coat them evenly with the olive oil and herb mixture. Place the chicken breasts, potato wedges, sliced bell peppers, sliced red onion, and lemon slices onto a large sheet pan, arranging them evenly. Roast in the preheated oven for about 30-35 minutes or until the chicken is cooked through and the potatoes are tender, tossing the ingredients halfway through for even cooking. Once done, remove from the oven and let it rest for a few minutes before serving. Serve the gluten-free Greek sheet pan chicken with potatoes with a drizzle of fresh lemon juice and garnish with additional fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes

This Spring Chopped Salad is a burst of freshness with vibrant vegetables, creamy feta cheese, and a tangy balsamic dressing. It's the perfect salad for a light and healthy springtime meal.

Ingredients: 2 cups mixed greens e.g., lettuce, spinach, arugula. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. 1/4 cup toasted pine nuts. 1/4 cup fresh basil leaves, torn. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: The mixed greens, cherry tomatoes, cucumber, red bell pepper, and red onion should all be put together in a large bowl. Making the dressing: Put the extra-virgin olive oil and balsamic vinegar in a different small bowl and mix them together with a whisk. Pour the dressing over the salad and toss it around to cover everything. Add the broken up feta cheese, toasted pine nuts, and torn basil leaves to the salad. Add pepper and salt to taste. You can eat your Spring Chopped Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

A quick and flavorful Keto-friendly dish featuring juicy shrimp, savory smoked sausage, and vibrant vegetables, all seasoned with Cajun spices for a deliciously satisfying skillet meal.

Ingredients: 1 lb shrimp, peeled and deveined. 1 lb smoked sausage, sliced. 1 bell pepper, sliced. 1 onion, sliced. 3 cloves garlic, minced. 2 tbsp Cajun seasoning. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Heat olive oil in a large skillet over medium-high heat. Add sliced sausage to the skillet and cook until browned, about 5 minutes. Add sliced bell pepper and onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and Cajun seasoning, cook for another minute until fragrant. Add shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

A savory and sour beef dish that's great for cooking inside or on the grill in the summer. Adding French's yellow mustard to the marinade gives it a nice kick, and the meal is complete with tender beef slices and bright vegetables.

Ingredients: 1 lb beef steak, thinly sliced. 2 tbsp French's yellow mustard. 2 tbsp soy sauce. 2 cloves garlic, minced. 1 tbsp honey. 1 tsp black pepper. 1 tbsp olive oil. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 1 cup cherry tomatoes. Salt to taste.

Instructions: In a bowl, mix French's yellow mustard, soy sauce, minced garlic, honey, and black pepper. Add the thinly sliced beef to the marinade, coat well, and let it marinate for at least 30 minutes. Heat olive oil in a skillet over medium-high heat. Add marinated beef slices and cook for 3-4 minutes until browned. Remove beef from skillet and set aside. In the same skillet, add sliced bell peppers, onion, and cherry tomatoes. Cook for 5-6 minutes until vegetables are tender. Return cooked beef to the skillet, mix with vegetables, and cook for an additional 2-3 minutes. Season with salt to taste. Serve hot and enjoy!

Prep Time: 35 minutes

Cook Time: 15 minutes

It's easy and tastes great to make this Spanish Chicken Sheet Pan Supper with tender chicken breasts, bright vegetables, and fragrant spices. Great for a quick and easy dinner during the week.

Ingredients: 4 boneless, skinless chicken breasts. 1 lb baby potatoes, halved. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp smoked paprika. 1/2 tsp cumin. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Place the potatoes, bell peppers, onion, garlic, olive oil, smoked paprika, cumin, salt, and pepper in a large bowl. Toss the ingredients together until they are well covered. Place the vegetable mix in a single layer on a baking sheet. On top of the vegetables, put the chicken breasts. Add a little olive oil to the chicken and then add more smoked paprika, salt, and pepper. Put it in the oven and bake for 25 to 30 minutes, or until the chicken is done and the vegetables are soft. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

A healthy and refreshing salad with quinoa that is high in protein, avocado that is creamy, and bright vegetables that are dressed in a zesty lime dressing.

Ingredients: 1 cup quinoa, cooked. 1 ripe avocado, diced. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked quinoa, diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients and toss gently to coat evenly. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.

Prep Time: 15 minutes

Cook Time: 15 minutes