#nutritiouseating

Steamed Suji Roll; Suji or semolina is rich in carbohydrates and provides energy. It also contains some protein and fiber. The addition of vegetables like carrots, capsicum, and onions. Read full recipe

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Bell peppers that are filled with quinoa, which is high in protein, and tasty spices.

Ingredients: 4 bell peppers, halved and seeds removed. 1 cup quinoa, rinsed. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup tomato sauce. 1 cup vegetable broth. 1/2 cup vegan cheese, shredded optional.

Instructions: In a bowl, mix quinoa, black beans, corn, onion, garlic, and spices. Stuff bell pepper halves with the quinoa mixture. Pour tomato sauce and vegetable broth into the Instant Pot. Place stuffed peppers in the Instant Pot. Seal the Instant Pot and cook on high pressure for 8 minutes. Quick release pressure and sprinkle with vegan cheese if desired. Serve hot.

Prep Time: 15 minutes

Cook Time: 8 minutes

Healthy Broccoli Parmesan Pasta is a quick and easy meal that tastes great and is good for you. The broccoli and whole wheat pasta give you fiber and vitamins, and the Parmesan cheese makes it taste even better.

Ingredients: 8 oz whole wheat pasta. 2 cups broccoli florets. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 teaspoon red pepper flakes. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Cook the pasta according to package instructions. During the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Cook for 1-2 minutes until garlic is fragrant but not browned. Add the cooked pasta and broccoli to the skillet. Toss to combine with the garlic oil. Sprinkle grated Parmesan cheese over the pasta and broccoli. Season with salt and pepper to taste. Toss again to coat evenly. Remove from heat and serve immediately. Garnish with additional Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

With its fresh vegetables and Mediterranean flavors, this quinoa salad is very good for you. This dish is great for a healthy, light meal.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1 red bell pepper, chopped. 1/2 red onion, finely diced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup kalamata olives, pitted and sliced. 3 tablespoons extra-virgin olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Rinse the quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Then fluff the quinoa with a fork and let it cool completely. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, mint, feta cheese, and kalamata olives. In a small bowl, whisk together the extra-virgin olive oil and lemon juice. Season with salt and pepper to taste. Drizzle the dressing over the salad and toss gently to combine. Chill the quinoa salad in the refrigerator for at least 30 minutes before serving. Serve chilled, garnished with extra herbs if desired.

Prep Time: 20 minutes

Cook Time: 15 minutes

This Italian Quinoa Salad is both healthy and tasty. It has the flavors of Italy and the health benefits of quinoa. It tastes great as a light lunch or as a side dish with your favorite Italian food.

Ingredients: 1 cup quinoa. 2 cups water. 1/2 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Italian seasoning. Salt and pepper to taste.

Instructions: Use a fine-mesh strainer to give the quinoa a good rinse. Bring 2 cups of water to a boil in a medium-sized saucepan. Turn down the heat and add the rinsed quinoa. Put the lid on and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is gone. When the quinoa is done, take it off the heat and let it cool fully. Put the quinoa that has been cooked, cherry tomatoes, cucumber, red onion, black olives, basil, and feta cheese in a large bowl. Salt, pepper, and extra-virgin olive oil should all be mixed together in a small bowl using a whisk. Pour the dressing over the salad and toss it to mix everything together. Put the Italian Quinoa Salad in the fridge for at least 30 minutes before you serve it. If you want, you can add more basil leaves and feta cheese as a garnish. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

A tasty and healthy salad with tangy dressing, roasted asparagus, and hearty wheat berries.

Ingredients: 1 cup wheat berries, rinsed and drained. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 2 tablespoons olive oil, divided. Salt and pepper to taste. 1/4 cup chopped fresh parsley. 1/4 cup chopped red onion. 1/4 cup chopped walnuts. 1/4 cup crumbled feta cheese. 2 tablespoons lemon juice. 1 tablespoon balsamic vinegar. 1 teaspoon Dijon mustard.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the asparagus in a bowl and add 1 tablespoon of olive oil, salt, and pepper. Toss the asparagus to coat it. Place the asparagus on a baking sheet and roast it for 15 to 20 minutes, or until it's soft. Bring 3 cups of water to a boil in a medium-sized saucepan. Turn down the heat and add the wheat berries. For 50 to 60 minutes, or until tender, cover and simmer. When the wheat berries are done, drain off any extra water and let them cool down a bit. Put the cooked wheat berries, roasted asparagus, chopped parsley, red onion, walnuts, and feta cheese in a large bowl. The last tablespoon of olive oil, lemon juice, balsamic vinegar, and Dijon mustard should all be mixed together in a small bowl of whisks. Add the dressing to the salad and mix it all together. To taste, add more salt and pepper to the food. Serve hot or cold. Have fun!

Prep Time: 15 minutes

Cook Time: 60 minutes