Category: Appetizers / Side Dishes

Chili Lime & Cilantro Quinoa

4/1/2024

INGREDIENTS
1 cup quinoa
2 cups water
1/4 cup lime juice
1 tsp ground peppers (varies depending on your heat tolerance)
2 Tbsp fresh minced cilantro
Optional: for added protein I have added 1/4 cup of hemp seeds when adding the cilantro

DIRECTIONS
1. Cook quinoa to package instructions, once cooked - Optional: add a tsp of salt to the water.
2. Add cilantro, lime, and ground peppers to cooked quinoa. Stir and serve. Or let cool and add to salads.

I make this recipe a couple times a month and portion it into thirds. One third goes into the fridge to add to meals and salads. Two thirds get bagged separately and placed in the freezer for times when I need a quick snack or addition to meals and salads.

If you like quinoa recipes, check out:

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Sausage & Potatoes - Sheet Pan Meal

2/12/2024

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This sheet pan sausage & potato meal is so easy & versatile to make.

INGREDIENTS
1 pound of smoked sausage kielbasa
1 pound of baby potatoes (or yukon gold potatoes sliced 1/2" thick)
1 onion sliced into 1/2" pieces (optional)
2 tbsp minced garlic
1 tbsp olive oil

DIRECTIONS
Combine ingredients in a large bowl, making sure that everything is coated.
Spread out onto a lined cookie sheet and cook at 400° for 45-55 mins. #onesheetmeals

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Greek Wheat Berry Salad

9/12/2023

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INGREDIENTS
1 cup wheat berries (dry)
2 cups cherry tomatoes (cut in half)
2 cups diced cucumber
1 cup fresh chives
1 cup feta
1/4 Greek Dressing (I used Kraft)

DIRECTIONS

Cook the wheat berries according to their package instructions.
While the wheat berries are cooking, dice veggies, and place in fridge.
When wheat berries have finished cooking, lay out on cookie sheet to cool.
Combine ingredients in medium bowl, add dressing, mix, and place in fridge to completely cool before serving.

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Lemony Chickpea Salad

9/8/2023

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Ingredients
1 cup quinoa uncooked
2 cups water
1 cup cucumber chopped
1 cup fresh lemon balm (or mint) chopped
⅓ cup red onion chopped
1 cup roasted and salted pistachios chopped
1 15 ounce can chickpeas drained and rinsed
Zest of 2 lemons
2 lemons juiced (about 1/4 cup)
1/4 cup extra virgin olive oil
sea salt to taste
ground pepper to taste
1 cup crumbled feta cheese

INGREDIENTS

Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 30 minutes. For faster cooling, spread out on clean cookie sheet.
In a medium bowl, stir together cooked quinoa, cucumber, lemon zest, parsley, lemon balm (or mint), red onion, pistachios, chickpeas, salt, pepper, and feta.
In a small bowl whisk together lemon juice and olive oil. Add to salad and mix thoroughly.
Serve immediately or let the salad chill in the fridge a couple hours before serving.
Store salad in an airtight container for up to 5 days in the fridge.

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Chili Lime & Cilantro Quinoa

Sausage & Potatoes - Sheet Pan Meal

Greek Wheat Berry Salad

Lemony Chickpea Salad

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