#freshvegetables

This Roasted Quinoa Salad is a tasty and healthy meal for a weeknight. It's filling and tastes great to eat quinoa with roasted tomatoes and fresh vegetables. The balsamic dressing makes the dish taste better by giving it a tangy kick.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups cherry tomatoes, halved. 1 cucumber, diced. 1 red bell pepper, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. While quinoa is cooking, spread cherry tomatoes on a baking sheet. Drizzle with olive oil and roast in the preheated oven for 10-12 minutes or until tomatoes are slightly charred. In a large bowl, combine cooked quinoa, roasted tomatoes, cucumber, red bell pepper, red onion, and fresh parsley. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine. Serve the roasted quinoa salad immediately, or refrigerate for a few hours to let the flavors meld. Enjoy your jazzed-up weeknight meal!

Prep Time: 15 minutes

Cook Time: 25 minutes

This colorful and healthy quinoa bowl is full of flavor from the black beans, corn, avocado, and fresh vegetables. This Quinoa Fiesta Bowl is a tasty and filling lunch that comes with a tangy lime dressing.

Ingredients: 1 cup quinoa. 2 cups water. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 cup cherry tomatoes, halved. 1 avocado, diced. 1/2 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 lime, juiced. 2 tablespoons olive oil. Salt and pepper to taste. Optional toppings: shredded cheese, Greek yogurt, salsa.

Instructions: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. In a large mixing bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the quinoa mixture and toss to coat. Divide the quinoa mixture into bowls and top with optional toppings as desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Warm Chickpea and Chorizo Salad is a delicious and hearty salad that's perfect for lunch or dinner. The combination of spicy chorizo, tender chickpeas, and fresh vegetables creates a delightful flavor profile. Topped with crumbled feta cheese and a balsamic dressing, it's a salad that's both comforting and satisfying.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 6 oz chorizo sausage, sliced into rounds. 1 red bell pepper, diced. 1 red onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon smoked paprika. Salt and pepper to taste. 4 cups mixed greens. 1/4 cup crumbled feta cheese. 2 tablespoons chopped fresh parsley. 2 tablespoons balsamic vinegar.

Instructions: In a large skillet, heat the olive oil over medium-high heat. Add the sliced chorizo and cook until it's browned and crispy, about 4-5 minutes. Remove the chorizo from the skillet and set it aside on a paper towel-lined plate to drain. In the same skillet, add the diced red bell pepper and chopped red onion. Saut for 3-4 minutes until they start to soften. Stir in the minced garlic and smoked paprika. Cook for an additional 1-2 minutes until fragrant. Add the drained and rinsed chickpeas to the skillet. Cook for 2-3 minutes until they are heated through and well-coated with the chorizo-infused flavors. Season with salt and pepper to taste. Remove the skillet from the heat and let it cool slightly. In a large salad bowl, combine the mixed greens, warm chickpea and chorizo mixture, crumbled feta cheese, and chopped fresh parsley. Toss gently to combine. Drizzle the balsamic vinegar over the salad and toss again to evenly distribute the dressing. Serve the warm chickpea and chorizo salad immediately as a satisfying and flavorful dish.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Mediterranean Veggie Burgers are a delicious and healthy alternative to traditional beef burgers. Packed with chickpeas, fresh vegetables, and Mediterranean spices, they are bursting with flavor. Serve them on whole wheat buns with tzatziki sauce for a satisfying and nutritious meal.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup grated carrot. 1/2 cup finely chopped red bell pepper. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh cilantro. 1 tsp ground cumin. 1/2 tsp ground coriander. 1/4 tsp cayenne pepper. Salt and black pepper to taste. 1/2 cup breadcrumbs. 1/4 cup crumbled feta cheese. 1 egg, beaten. 4 whole wheat burger buns. Lettuce leaves, tomato slices, and tzatziki sauce for serving.

Instructions: In a food processor, combine the chickpeas, grated carrot, red bell pepper, red onion, minced garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and black pepper. Pulse until the mixture is finely chopped and well combined, but not pureed. Transfer the mixture to a large mixing bowl. Stir in the breadcrumbs, crumbled feta cheese, and beaten egg until all ingredients are evenly incorporated. Divide the mixture into 4 equal portions and shape them into burger patties. Heat a grill or grill pan over medium-high heat and lightly oil the grates. Grill the veggie burger patties for about 4-5 minutes per side, or until they are heated through and have grill marks on both sides. Toast the whole wheat burger buns on the grill for a minute or two until they are lightly browned. Assemble the Mediterranean Veggie Burgers by placing lettuce leaves and tomato slices on the bottom half of each bun. Top with a veggie burger patty and drizzle with tzatziki sauce. Place the top half of the bun on top. Serve the burgers hot, garnished with additional fresh herbs and your choice of sides. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Upgrade your summer dinner game with these mouthwatering Best Chicken Tacos loaded with savory seasoned chicken and creamy sour cream. A surefire crowd-pleaser.

You can make this Greek salad ahead of time and have it for lunch or dinner quickly. It's a healthy and filling choice because it has fresh vegetables, tangy feta cheese, and a tasty dressing.

Ingredients: 2 cups cherry tomatoes, halved. 1 cucumber, diced. 1 red onion, thinly sliced. 1 cup Kalamata olives, pitted. 1 cup feta cheese, crumbled. 2 cups mixed greens. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl and mix them together with a whisk. Start by putting about 2 tablespoons of salad dressing in each of the bottom of four mason jars. Fill each jar with cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and mixed greens. Put them in that order. Close the mason jars tightly, and put them in the fridge until you're ready to eat. When you're ready to eat, shake the jar to spread the dressing out, then put the salad in a bowl and toss it around to mix. Enjoy your healthy Greek salad in a Mason jar!

Prep Time: 15 minutes

Cook Time: 0 minutes