Greek Salad by Chelsea Lords Greek Salad: tomatoes, cucumbers, red onions, feta cheese, bell pepper, olives, topped with flavorful homemade Greek dressing. Why We Love This Greek Salad Fresh ingredients: Juicy tomatoes, crisp cucumbers, and tangy feta cheese make it flavorful. Nutrient-packed: Good-for-you salad that makes a great addition to any meal. Delicious dressing: A homemade blend of olive oil, lemon juice, garlic, and herbs. Customizable: Add avocado or keep it classic; it’s versatile. Easy prep: Simple steps for assembly and dressing make it hassle-free. Ingredients In Greek Salad Tomatoes and Cucumbers: Provide juicy freshness and a refreshing crunch. Red Onion and Green Pepper: Add sharpness and a vibrant crunch to the salad. Feta Cheese: I prefer crumbled or cubed feta scattered throughout the salad for easier eating. Kalamata Olives: Bring a depth of flavor to the salad. Greek Dressing: Infuses the salad with zesty lemon and honey, tying all the ingredients together into a cohesive and delicious dish. How To Make Greek Salad It’s as easy as 1,2,3… Combine dressing ingredients in a jar, shake well. Prep veggies: chop tomatoes, slice cucumbers, onion, and bell pepper, cube feta, and halve olives. Toss veggies, olives, and feta in a bowl, drizzle with dressing. Serve fresh on the same day. Variation Ideas Add grilled chicken, shrimp, or tofu for a protein boost in your greek salad. Incorporate diced avocado for creaminess and extra nutrients. Experiment with different types of olives such as black or green varieties. Enhance flavor with additional ingredients like capers, artichoke hearts, or sun-dried tomatoes. For a Mediterranean twist, drizzle with balsamic glaze. STORAGE Store leftover salad in an airtight container in the refrigerator for up to 1-2 days. Keep the dressing separately and add it just before serving to maintain freshness and prevent sogginess. More Favorite Salad Recipes Olive Garden Salad Italian Salad Quinoa Salad Panzanella Salad Cucumber Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Greek Salad 5 from 3 votes - Review this recipe Greek Salad: tomatoes, cucumbers, red onions, feta cheese, bell pepper, olives, topped with flavorful homemade Greek dressing. SAVE TO RECIPE BOX Print Recipe Greek Salad 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Greek Salad: tomatoes, cucumbers, red onions, feta cheese, bell pepper, olives, topped with flavorful homemade Greek dressing. Course Salad Cuisine Greek Keyword greek salad Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 6 as a side Chelsea Lords Calories 184kcal Author Chelsea Lords IngredientsSalad▢ 3 cups ripe tomatoes, cut into wedges (~3 medium tomatoes) (Note 1)▢ 2 and 1/2 cups Persian or English cucumbers sliced into half moons (4 Persian cucumbers)▢ 1 cup red onion, very thinly sliced (1 small red onion) (Note 2)▢ 1 and 1/4 cup green pepper thinly sliced (1 small green pepper)▢ 1 and 1/4 cup feta cheese, cut into 1/2 inch blocks (7-8 ounces)▢ 1/2 cup Kalamata olivesDressing▢ 1/4 cup + 2 tablespoons good quality olive oil▢ 1 and 1/2 tablespoons EACH: fresh squeezed lemon juice, honey, and Dijon mustard▢ 3/4 teaspoon minced garlic▢ 1 and 1/2 teaspoon dried oregano▢ 3 tablespoons red wine vinegar▢ Salt and pepperUS - Metric USMetric InstructionsDRESSING: (See Note 3) Combine all dressing ingredients in a mason jar. Season with salt and pepper to taste, then shake vigorously to combine, ensuring no honey or Dijon remains stuck at the bottom. Store in fridge until ready to use; allowing it to sit for 10-15 minutes enhances flavor.VEGGIE PREP: Cut tomatoes into 6 wedges, then cut each wedge into 2-3 smaller pieces. Slice cucumbers into half moons, discard ends. Thinly slice red onion. Cut bell pepper into thin strips. Cube feta into 1/2-inch blocks. Drain olives, pit if necessary, and halve if desired.SALAD: Gently toss veggies, olives, and feta in a large bowl. Drizzle with dressing to taste (you may not need all). Best enjoyed fresh; leftovers may not retain freshness. Video Recipe NotesNote 1: If tomatoes aren't in season, use cherry tomatoes. Note 2: To mellow raw red onion, soak slices in salted ice water for 10 minutes, then drain well before adding to salad. Note 3: You'll likely have extra dressing (unless you love dressing). Store leftovers in the fridge for up to a week; great for raw veggies, roasted veggies, or other salads. Nutrition FactsServing: 6servings as a side | Calories: 184kcal | Carbohydrates: 7.4g | Protein: 4.5g | Fat: 16g | Cholesterol: 22.3mg | Sodium: 315.6mg | Fiber: 1.5g | Sugar: 3.7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Green Smoothie by Chelsea Lords This is my absolute favorite Green Smoothie recipe! It’s packed with good-for-you ingredients, yet it tastes great! No more plugging your nose to chug down greens; you’ll crave this smoothie every morning! Once you’re hooked on this Green Smoothie, be sure to try out our other healthy breakfast recipes: Healthy Banana Bread, Healthy Blueberry Muffins, and Healthy Zucchini Bread. The Best Green Smoothie Recipe Imagine a smoothie that’s so tasty, you won’t believe it’s actually good for you! That’s exactly what you get with a Green Smoothie. It’s super yummy, with a sweet and fresh flavor that makes you think of summer days. Additionally, this smoothie combines green fruits and veggies like spinach, kale, and green apples. But guess what? The veggies blend so well that their taste becomes undetectable in the delicious mix. Furthermore, you mix it with almond milk or coconut water, adding creaminess and enhancing the flavor. Essentially, it’s a secret health boost in a glass that tastes like a treat! If you’re loving the how this smoothie makes you feel try our Immune Boosting Smoothie next! Ingredients In This Green Smoothie Coconut Water/Almond Milk: Hydrates and adds flavor; coconut water for a tropical twist, almond milk for creaminess. Spinach: Nutrient-rich, boosts health, and blends well without dominating the taste. Read more about the benefits here. Use leftover spinach in this Spinach Salad or this Lemon Chicken Orzo Soup. Frozen Pineapple/Clementines: Sweetens naturally, adds citrus zest; pineapple for a tropical touch, clementines for orange flavor. Frozen Mango: Brings sweetness, creamy texture, and tropical notes. Banana: Adds sweetness and creaminess, rich in potassium. Lemon: Freshens flavor, adds zing and vitamin C. VARIATIONS Nutritious Additions Chia Seeds: Add a sprinkle on top for extra nutrition. Avoid storing leftovers with chia seeds to prevent gelling. Ginger: Optional for extra zing and health benefits. Add a half-inch slice of fresh ginger if you like. Have extra ginger? Throw it in this Vegetarian Tikka Masala. Hulled Hemp Seeds: Mix in an ounce to your green smoothie for more protein and energy. How To Make A Green Smoothie Freeze Banana: Freeze the banana: Peel and slice a banana, then freeze the slices. Blend Base: Combine coconut water (or almond milk) with baby spinach in a blender. I use this Blendtec® blender and love it. Add Fruits: Put in frozen pineapple (or clementines), frozen mango, the frozen banana, and lemon. Blend Smooth: Next, blend everything until smooth and creamy. Serve: Enjoy your fresh, healthy Green Smoothie! FAQs Do Green Smoothies Help You Lose Weight? Green Smoothies are nutritious and can support weight loss by replacing less healthy options with their rich vitamin and mineral content. Is Drinking Green Smoothies Good For You? Drinking Green Smoothies is beneficial as they are packed with fiber for digestion, chlorophyll for immune support and rejuvenation, and vitamins and antioxidants for skin health. Can I Drink A Green Smoothie Every Day? Yes, you can drink a Green Smoothie daily as part of a balanced diet to meet your daily fruit and vegetable needs. It’s good to vary the ingredients or try different healthy options like an Acai Bowl for variety. Other Delicious Smoothie Recipes Mango Smoothie Chocolate Protein Shake Chai Smoothie Pumpkin Protein Shake Apple Smoothie FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Green Smoothie 5 from 3 votes - Review this recipe This is my absolute favorite Green Smoothie recipe! It's packed with good-for-you ingredients yet tastes great! SAVE TO RECIPE BOX Print Recipe Green Smoothie 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This is my absolute favorite Green Smoothie recipe! It's packed with good-for-you ingredients yet tastes great! Course Breakfast Cuisine American Keyword green smoothie, green smoothie recipe Prep Time 5 minutes minutes Total Time 5 minutes minutes Servings 1 large green smoothie Chelsea Lords Calories 198kcal Author Chelsea Lords Cost $2.31 Ingredients▢ 3/4 cup coconut water (or unsweetened vanilla almond milk)▢ 1 packed cup baby spinach▢ 1/2 cup frozen pineapple (or 2 clementines; Note 1)▢ 1/2 cup frozen mango▢ 1/2 large banana (about 1/2 cup)▢ 1/2 of 1 lemon, peeledUS - Metric USMetric InstructionsThe night before making your smoothie, remove the peel on a ripe banana and cut it into coins. Put the coins in an airtight freezer bag and freeze.The next day, combine the coconut water, baby spinach, and peeled clementines (if using) in a blender bottle. Blend until smooth.Next, add in the frozen pineapple (if you didn't use clementines), frozen mango, frozen banana, and lemon. Blend until smooth. Serve immediately. Video Recipe NotesNote 1: Clementines: When clementines are in season and ripe/flavorful, I like adding those. Other times of the year we do frozen pineapple. Nutrition FactsServing: 1large green smoothie | Calories: 198kcal | Carbohydrates: 48.1g | Protein: 4.1g | Fat: 1.2g | Sodium: 215.3mg | Fiber: 7g | Sugar: 33.1g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Vegetarian Lettuce Wraps by Chelsea Lords These easy Vegetarian Lettuce Wraps have coconut rice, veggies roasted in soy sauce and Sriracha, and a splash of green onion vinaigrette on top. Loving lettuce wraps? Try these Turkey Lettuce Wraps, Chicken Lettuce Wraps, or these Beef Lettuce Wraps next! Vegetarian Lettuce Wraps I’ve shared several lettuce wrap recipes over the years (my family still loves these taco lettuce wraps that I thought it was time to share a vegetarian version. Crisp lettuce filled with creamy coconut-infused rice, soy-sauce-roasted veggies, a cool vinaigrette, and crunchy cashews = lettuce wrap bliss. Seriously, you will not miss the meat in these wraps, because there is so much flavor and all the right textures. Today I’ll walk through all the components of these wraps, starting with what lettuce to use and working my way to the toppings. Let’s get started! Ingredients In Vegetarian Lettuce Wraps RICE: Basmati rice, Lite coconut milk, green onions. The rice serves as a fragrant and fluffy base. VEGGIES: Sweet potatoes, Mushrooms, Oil, Lite soy sauce, Sriracha, Brown sugar. The veggies offer a delicious mix of natural sweetness, earthiness, and savory flavors. DRESSING: Rice wine vinegar, Oil, Brown sugar, Fresh ginger, Green onions. The dressing adds a splash of tang and sweetness, pulling together all the flavors of the dish. TO ASSEMBLE: Boston lettuce, Cashews, Cucumbers.The assembly brings crunch and freshness with the lettuce and cucumbers, while cashews add a nutty bite. QUICK TIP Iceberg, green leaf and butter lettuce (AKA Boston or Bibb) are the best wrap wrappers. For these vegetarian lettuce wraps, my favorite is butter (Boston) lettuce. It has a mild flavor, good amount of crispness, and rolls up nicely. How To Make Vegetarian Lettuce Wraps Rice: Cook basmati rice in coconut milk until tender. Stir in sliced green onions. Veggies: Toss sweet potatoes and mushrooms in a mix of canola oil, soy sauce, Sriracha, and brown sugar. Roast until tender. Dressing: Whisk together rice vinegar, canola oil, brown sugar, ginger, green onions, and optional red pepper flakes. Assembly: Place a spoonful of rice on a Boston lettuce leaf. Top with roasted veggies, drizzle dressing, and garnish with cashews and cucumber slices. Optional: A light drizzle of sesame oil or lime juice. Toppings Below are our favorite ways to top these vegetarian lettuce wraps! I’d say the vinaigrette is a must and the others are more optional. Green onion vinaigrette: It only takes a few ingredients transform into a delicious dressing to top these wraps. I use oil, rice vinegar, green onion, salt, ginger, and a tiny bit of sugar. Creamy sauce: If you’d rather have a creamy sauce topping your lettuce wraps, I highly recommend the sauce on these Butternut Squash Tacos. Cashews: Roasted, salted, and finely chopped cashews add a great crunch and flavor to these wraps. Sesame oil: A tiny drizzle on top of everything adds a really great flavor — not a lot though, or it will overpower everything else. Lime juice: If you like citrus, try a drizzle of lime! Side Dishes For Vegetarian Lettuce Wraps? Kale and Quinoa Salad Fruit Salad Asian Cucumber Salad Roasted Vegetables (Or instead of a veggie medley try a single veggie: roasted asparagus or roasted brussel sprouts) And if want to add meat, try serving these Asian steak bites or grilled chicken alongside the wraps. More Delicious Vegetarian Recipes: The best Vegetable Soup with basil pesto Vegetarian Shepherd’s Pie with the best mashed potato topping Healthy Tacos with an easy herb sauce Vegetarian Enchiladas with black beans & corn Vegetarian Chili reader favorite! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Vegetarian Lettuce Wraps 5 from 3 votes - Review this recipe These easy Vegetarian Lettuce Wraps are filled with coconut rice, soy sauce and Sriracha roasted veggies, and topped with a green onion vinaigrette. SAVE TO RECIPE BOX Print Recipe Vegetarian Lettuce Wraps 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These easy Vegetarian Lettuce Wraps are filled with coconut rice, soy sauce and Sriracha roasted veggies, and topped with a green onion vinaigrette. Course Dinner Cuisine Vegetarian Keyword vegetarian lettuce wraps Prep Time 30 minutes minutes Cook Time 20 minutes minutes Total Time 50 minutes minutes Servings 2 -4 servings Chelsea Lords Calories 355kcal Author Chelsea Lords IngredientsRice▢ 3/4 cup basmati rice▢ 1 can (14 ounces) lite coconut milk▢ Fine sea salt and freshly cracked pepper▢ 2 green onions, separated and very thinly slicedVeggies & Dressing▢ 3 cups diced sweet potato (~1 large sweet potato; 13-15 ounces)▢ 2 heaping cups cremini mushrooms (~6 ounces)▢ 2 tablespoons lite soy sauce▢ 2 teaspoons Sriracha sauce (or use chili paste for more heat!)▢ 1 tablespoon + 1 teaspoon dark brown sugar, separated (light brown can be used)▢ 4 tablespoons canola or vegetable oil, separated▢ 2 tablespoons rice wine vinegar▢ 1/2 teaspoon finely minced ginger▢ 1/8 teaspoon crushed red pepper flakes, optional▢ 1 head Boston (Butter or Bibb) lettuce▢ Optional: 1/4 cup chopped, roasted, and salted cashews, 1-2 small Persian cucumbers (cut in half moons)▢ Optional: drizzle of toasted sesame oil or fresh lime juiceUS - Metric USMetric InstructionsCOOK RICE: Preheat the oven to 425 degrees F. Combine rice, coconut milk, and 1/4 teaspoon salt In a small pot. Stir. Bring to a boil over high heat and then reduce to low, cover and simmer for about 15-20 minutes or until coconut milk is absorbed. Remove the pot from the heat (keeping it covered) and let it stand undisturbed for 10 minutes. After that, fluff it with a fork and stir in 1 finely sliced green onion. Set aside and keep warm.PREP: While rice cooks, peel the sweet potato and then cut into 1/2 inch rounds. Cut the rounds in 1/2-inch pieces. Quarter the mushrooms. ROAST VEGGIES: Whisk together 2 tablespoons soy sauce, 2 teaspoons Sriracha sauce, 1 tablespoon brown sugar, and 1 tablespoon vegetable or canola oil in a small bowl. Line a baking sheet with parchment paper (don't skip this step; the mixture gets sticky!). Place chopped sweet potatoes and mushrooms on the baking pan and then pour the mixture over. Stir to mix the ingredients, and space out the veggies in a single layer. Bake for 10 minutes, flip the veggies with a spatula, and then bake for another 10-15 minutes or until veggies are tender. Remove from the oven and season to taste with salt.DRESSING: While veggies are roasting, add 2 tablespoons rice wine vinegar, 3 tablespoons canola oil, 1 teaspoon brown sugar, 1/2 teaspoon finely minced ginger, and remaining thinly sliced green onion. Season to taste with salt. If desired add in crushed red pepper flakes. Stir dressing until combined.ASSEMBLE: Wash and thoroughly (but gently) dry the lettuce. Double up 2 pieces of lettuce or use single pieces of lettuce, depending on how thick your lettuce is. Fill the lettuce cups with a generous spoonful of the rice. Add the veggies on top and then drizzle the dressing on generously. If desired, garnish with crushed cashews and a thinly sliced cucumber. Season with additional salt and pepper if needed. If desired, add a tiny drizzle of sesame oil or lime juice over the wraps. Serve extra rice on the side with any leftover dressing. Serve immediately. Nutrition FactsServing: 4servings | Calories: 355kcal | Carbohydrates: 41.9g | Protein: 6.6g | Fat: 19.8g | Sodium: 707mg | Fiber: 6.8g | Sugar: 10.4g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Quinoa Tacos by Chelsea Lords These flavor-packed, meatless Quinoa Tacos couldn’t be easier; we dump everything into the slow cooker (no chopping or sautéing beforehand) and let the appliance work its magic! Once the quinoa is cooked, load the delicious filling on warmed tortillas and add your favorite taco toppings. It doesn’t get much easier than this recipe! We’re obsessed with good tacos, even if they don’t have any meat! Try some of our other favorite meatless tacos like these black bean and corn Healthy Tacos, these Pinto Bean Tacos, or these sweet potato Vegetarian Tacos. Quinoa Tacos This recipe aims to have a ridiculously quick and easy prep time while still delivering a flavor-packed nutritious meal. That’s a challenging combination! Nutritious and vegetarian (or vegan) meals made in the slow cooker are hard to come by, and that makes me just that much more excited about sharing this recipe. It is quite literally one of the quickest prep recipes — simply open cans or bags and throw everything in — no prepping ingredients, no chopping — just dump it all in, stir it up, and forget about it until dinnertime. Game changer! Quinoa Tacos are certainly unique, but totally delicious, nonetheless. They’ve got so much flavor and plant-based protein (thank you beans and quinoa) that you won’t miss the meat. Quinoa Tacos Ingredients Uncooked quinoa. That’s right! The quinoa doesn’t need to be cooked prior to putting it in the slow cooker. Quinoa has a natural saponin coating that needs to be rinsed before eating to avoid bitter-tasting quinoa. A lot of brands advertise they have already rinsed the quinoa so if you’d like to save a minute or two, grab pre-rinsed! Chicken or vegetable stock. I highly recommend Swanson’s® vegetable or chicken stock (not sponsored) which I’ve found to have the most robust flavor for a store-bought stock. Black beans. Thoroughly rinse and drain the beans before adding. If you’d like, you can also use leftover from-scratch black beans in this recipe. Fire-roasted diced tomatoes. The tomatoes make a big difference flavor-wise in these Quinoa Tacos, so I recommend good-quality fire-roasted tomatoes. This type of tomato is charred over a flame before being crushed and canned. Contact with that flame brings out the tomato’s sweetness and gives a distinct smoky flavor; essentially, you’re getting more flavor without any extra work. Muir Glen® is my personal favorite brand (not sponsored). Enchilada sauce. Enchilada sauce varies greatly in heat from brand to brand. I personally love and recommend Old El Paso’s® red enchilada sauce (not sponsored). I would say this particular brand keeps these Quinoa Tacos much milder. If you aren’t able to find this specific brand, I’d recommend tasting the enchilada sauce first and making sure it isn’t too spicy. Frozen corn. If you opt for canned corn instead, be sure to drain it first. Taco seasoning. Again, taco seasoning packets can vary in the spice level and even in overall flavor. I’ve generally found the cheaper the taco seasoning packet, the less flavor it has. Our personal favorite is McCormick’s® Mild Taco Seasoning (not sponsored). If you don’t mind spending a couple of extra minutes of prep time, you can always make your own. Check out my “quick tip” box below! QUICK TIP If you’d prefer to make your own taco seasoning blend instead of using a store-bought mix, here’s my go-to taco seasoning blend (this mix perfectly replaces the store-bought mix in this Quinoa Tacos recipe): 1 tablespoon ground chili powder (McCormick for mild chili powder) 1 teaspoon EACH: ground cumin, paprika 1/2 teaspoon EACH: onion powder, garlic powder, dried oregano, fine sea salt, and pepper Quinoa Taco Topping Ideas This quinoa-based taco filling is pretty stellar straight out of the slow cooker, but, as with most taco recipes, the toppings really seal the deal. Our “must-have” toppings include lime juice, avocado, and a sprinkle of cotija cheese. Below are some other ideas: Grated sharp (or extra-sharp) Cheddar cheese (pretty much any cheese you enjoy on tacos will work well with these!) Chopped cherry tomatoes or pico de gallo Fresh chopped cilantro or thinly sliced green onions Fresh lime wedges Thinly sliced jalapeños A large scoop of sour cream (we use fat-free to keep these on the light side); you can also use Greek yogurt. Sliced avocado or a scoop of guacamole Pickled red onions (I share a quick pickled red onion recipe on these chicken tinga tacos) Add a sauce! The cilantro-lime sauce on these shrimp tacos would be delicious. A quick lime crema would also be great. Recipe Tips Use a large 6-quart slow cooker so the quinoa has plenty of room to properly cook. Cook on high. Unfortunately, this recipe doesn’t cook well on low. The quinoa needs higher heat to “pop” and cook through. Generously grease the slow cooker or use a liner. The quinoa has a tendency to stick to the edges. Additional add-ons. If you aren’t optimizing for quick prep, feel free to get creative with add-ins like sautéing some onion and garlic before adding it to the slow cooker along with everything else. Try a diced jalapeño for some heat. You can also add some meat if desired. Add some raw boneless skinless breasts or thighs (cut into smaller pieces and submerged below all the liquid). Once everything is cooked, shred meat with 2 forks, and gently stir it back into the mix. More quinoa recipes Quinoa Enchilada Crockpot ground turkey, black beans, and corn Mexican Quinoa made in the slow cooker with butternut squash Caprese Quinoa Salad with a balsamic vinaigrette Chicken Quinoa Bowl with a mango-black bean salsa Sweet Potato Quinoa Salad with a lemon vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Quinoa Tacos 4.94 from 61 votes - Review this recipe These flavor-packed, meatless Quinoa Tacos couldn't be easier; we dump everything into the slow cooker (no chopping or sautéing beforehand) and let the appliance work its magic! Once the quinoa is cooked, load the delicious filling on warmed tortillas and add your favorite taco toppings. It doesn't get much easier than this recipe! SAVE TO RECIPE BOX Print Recipe Quinoa Tacos 4.94 from 61 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These flavor-packed, meatless Quinoa Tacos couldn't be easier; we dump everything into the slow cooker (no chopping or sautéing beforehand) and let the appliance work its magic! Once the quinoa is cooked, load the delicious filling on warmed tortillas and add your favorite taco toppings. It doesn't get much easier than this recipe! Course Dinner, Main Course, Vegetarian Cuisine American, Healthy, Vegan, Vegetarian Keyword quinoa tacos Prep Time 10 minutes minutes Cook Time 4 hours hours Total Time 4 hours hours 10 minutes minutes Servings 6 -8 Chelsea Lords Calories 272kcal Author Chelsea Lords Cost $6.72 Equipment6-quart slow cooker/crockpotOlive oil or canola/vegetable oil cooking spray Ingredients▢ 1 cup uncooked quinoa▢ 1 cup chicken stock or vegetable stock (we love Swanson's stock best)▢ 2 cans (15.25 oz.) black beans, drained and rinsed▢ 1 can (14.5 oz.) fire-roasted diced tomatoes (we love Muir Glen)▢ 1 can (10 oz.) enchilada sauce Note 1▢ 1-1/2 cups frozen corn (or 1 can corn, drained)▢ 3 tablespoons taco seasoning or 1 packet (1.25 ounces) Note 2▢ Corn or flour tortillas▢ Top with your favorite taco toppings: cheese, avocado, diced cherry tomatoes, cilantro, fresh lime, etc.US - Metric USMetric InstructionsPREP: If the quinoa isn't pre-rinsed (the bag will usually specify if it is), rinse the quinoa in a fine-mesh sieve under cool water for about 30 seconds.SLOW COOKER: Generously spray a large slow cooker (6 quarts) with nonstick cooking spray. Add in the rinsed quinoa, chicken or vegetable stock, drained and rinsed black beans, undrained tomatoes, enchilada sauce, corn, and taco seasoning. Stir everything well. Cover and cook on high for 2.5 hours to 4 hours, depending on the heat of your slow cooker (Note 3). Once cooked, stir through gently and taste for seasonings, adding additional salt/pepper if needed.TORTILLAS: See Note 4 for preparing the tortillas. I typically char them over a gas flame on my stovetop, but any method works.ASSEMBLE: Fill warmed tortillas with the quinoa filling. Drizzle on fresh lime juice, add fresh cilantro and avocado if desired. Add in cheese and any other favorite taco toppings. (Cheese, lime juice, and diced cherry tomatoes are "must-haves" for us) Recipe NotesNote 1: We personally like medium enchilada sauce in this recipe, but use mild if you're worried about the heat. Enchilada sauce can vary greatly in heat from brand to brand. I personally love and recommend Old El Paso's red enchilada sauce. I would say this particular brand keeps Quinoa Tacos quite mild. If you aren't able to find this specific brand, I'd recommend tasting the enchilada sauce first to make sure it isn't too spicy. Note 2: Taco seasoning packets vary in spice level and even in overall flavor. I've generally found the cheaper the taco seasoning packet, the less flavor it has. Our personal favorite is McCormick's Mild Taco Seasoning. If you don't mind spending a couple of extra minutes of prep time, you can always make your own: 1 tablespoon ground chili powder (McCormick for mild chili powder) 1 teaspoon EACH: ground cumin, paprika 1/2 teaspoon EACH: onion powder, garlic powder, dried oregano, fine sea salt, and pepper Note 3: Slow Cooker: Slow cookers cook at different temperatures! You'll want to watch this carefully if you have a slow cooker that runs hot, so the quinoa doesn't get mushy. This recipe doesn't work on low because quinoa gets mushy when cooked on low for long time periods. You'll know it's done when the quinoa has popped and absorbed most of the liquid. Note 4: Instant pot: I prepared this recipe in the Instant Pot and unfortunately wasn't successful. It kept getting the burn warning and with more liquid added it ended up overly mushy. Note 5: To warm tortillas: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and place it under a towel to keep warm. Alternatively, warm tortillas in a large skillet over medium heat (in batches so the skillet isn't over-filled). Flip to warm each side, remove from heat, fold in half, and place under a towel to keep warm. Special diets: If you're gluten-intolerant, make sure to buy a gluten-free taco seasoning packet. If vegan is a concern, make without cheese! Nutrition FactsServing: 1serving | Calories: 272kcal | Carbohydrates: 49.6g | Protein: 12.3g | Fat: 3.2g | Cholesterol: 0.9mg | Sodium: 729mg | Fiber: 11.4g | Sugar: 3.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Corn Chowder (Slow Cooker) by Chelsea Lords This Chicken Corn Chowder couldn’t be easier to assemble — we throw everything into a slow cooker, turn it on, and forget about it! This chowder is robustly flavored and mimics the flavors of Mexican street corn. This chowder is loaded with crisp corn, savory black beans, tender bites of chicken, and fire-roasted diced green chiles – yum! Chicken Corn Chowder There is nothing I crave more than soup when the weather gets cold. I mean, a warm, right-out-of-the-oven chewy chocolate chip cookie is next on that list…but soup first! And this Chicken Corn Chowder is one for the books! Not only is it ridiculously simple to make, but it’s also got such a great flavor. The inspiration for this soup comes from Mexican Street Corn (Elote) — we’ve got corn, cilantro, and plenty of street-corn-inspired seasonings. And once it’s finished off we top it with sour cream, fresh lime, and plenty of cilantro — truly, this chowder is delicious! Let’s chat ingredients Below are some notes on a few of the ingredients in this chowder: Chicken: While chicken breasts will work, I highly recommend boneless, skinless chicken thighs. The thigh meat becomes exceptionally tender in the slow cooker and shreds quickly and easily. It’s also more forgiving if it is cooked for longer since chicken breasts tend to dry out if they’re cooked too long. Creamed corn (which is also called cream-style corn) is a canned ingredient and doesn’t have any actual cream in it. So what’s up with that name? About half of the fresh corn kernels are pureed (or “creamed)” and the other half are left whole. The two are mixed together to create creamed corn or cream-style corn. We love the texture it adds to this chowder! Half and half is a dairy product — half whole milk and half heavy cream. Half and half is typically found near other dairy products (like heavy whipping cream) in the refrigerated section of the grocery store. If you don’t have access to this product, combine equal parts whole milk with heavy cream, shake it together, and voila — “homemade” half and half! More about half and half here. Chicken stock. A high-quality, flavorful stock adds loads of flavor and allows us to cut down on spices or other additions. We highly recommend Swanson’s® chicken stock — it’s our favorite in Chicken Corn Chowder. QUICK TIP While this might sound obvious, sometimes it’s easy to forget how much flavor salt and pepper add. If you feel the Chicken Corn Chowder is lacking flavor, add in a bit more of both. Salt and pepper didn’t get to be the world’s favorite seasonings for no reason! VARIATIONS Chicken Corn Chowder Variation Ideas This Chicken Corn Chowder is easy to customize and make your own. Here are some ideas: Spice levels: You can make this chowder very mild or give it some kick, depending on the ingredients used. For less spicy chowder, use mild green chiles and mild chili powder (such as McCormick®). For a spicier chili, use hot green chiles and add in 1-2 tablespoons of diced jalapeños. You can also add 1/8 to 1/4 teaspoon ground cayenne pepper to boost the heat. Creaminess: This Chicken Corn Chowder is made on the lighter side by using half and half, but you can make it creamier and thicker if you use heavy cream– whichever you prefer. Cheese: Feel free to use a combination of different cheeses to change up the flavor. Combine Monterey Jack with sharp Cheddar or try adding in some pepper Jack cheese for a little heat. Corn: Lots of different options for the corn here: regular canned corn (drained and rinsed), Mexi-corn (canned corn with red and green peppers), fire-roasted canned corn (drained and rinsed), or frozen corn (no thawing needed). Chicken Corn Chowder Toppings While Chicken Corn Chowder is great as is, the toppings truly seal the deal, delivering an unforgettable meal experience. Below are our “must-have” toppings. Cheese: We like to freshly grate the cheese right on top of each bowl. Our favorite is sharp Cheddar or Monterey Jack, but pepper Jack cheese is another great option. Sour cream: My personal favorite in this soup is lite sour cream. Regular sour cream or even a Mexican crema works nicely too. Fresh lime juice: A few squeezes of fresh lime heighten all the flavors in this soup and add a burst of brightness. Hot sauce: a few squirts of hot sauce add some nice spice and flavor! Chips: Crushed tortilla strips (seasoned or plain) add a nice contrasting crunch to the creaminess of the soup. Fresh cilantro: If you’re a cilantro fan, you’ll love what this herb does to the soup with its freshness and citrusy flavor. And if you’re in the anti-cilantro crowd, try thinly sliced green onions or chives. Ripe avocado or guacamole: For an additional element of creaminess, we love a ripe avocado sliced on top. If I could only pick three toppings for this chowder, they would be the cheese, sour cream and lime juice. I highly recommend at least those three additions. STORAGE Chicken Corn Chowder Storage Leftover Chicken Corn Chowder keeps well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don’t boil the chowder or reheat it at a high temperature; this can cause the ingredients to separate or curdle. Because of all of the dairy in this chowder, it isn’t a great candidate for freezing and thawing. The milk solids will separate as the chowder thaws, resulting in a grainy texture with some separation. QUICK TIP This recipe is created to be simple, but the one thing we highly recommend is grating the cheese for a pleasant and non-grainy texture. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but they also keep the cheese from melting smoothly in Chicken Corn Chowder. More delicious slow cooker recipes: Crockpot Chili dozens of rave reviews and winner of chili cook-offs! Quinoa Tacos meatless, nutritious tacos made simple in the slow cooker Chicken Chili creamy Zupas restaurant copycat Crockpot Cajun Chicken with tender shredded chicken and veggies Crockpot Sloppy Joes on toasted brioche buns! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Corn Chowder 4.72 from 109 votes - Review this recipe This Chicken Corn Chowder couldn't be easier to assemble -- we throw everything into a slow cooker, turn it on, and forget about it! This chowder is robustly flavored and mimics the flavors of Mexican street corn. It's loaded with crisp corn, savory black beans, tender bites of chicken, and fire-roasted diced green chiles - yum! SAVE TO RECIPE BOX Print Recipe Chicken Corn Chowder 4.72 from 109 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Chicken Corn Chowder couldn't be easier to assemble -- we throw everything into a slow cooker, turn it on, and forget about it! This chowder is robustly flavored and mimics the flavors of Mexican street corn. It's loaded with crisp corn, savory black beans, tender bites of chicken, and fire-roasted diced green chiles - yum! Course Dinner, Main Course, Soup Cuisine Mexican Keyword Chicken Corn Chowder Prep Time 20 minutes minutes Cook Time 3 hours hours Total Time 3 hours hours 20 minutes minutes Servings 6 servings Chelsea Lords Calories 646kcal Author Chelsea Lords Cost $10.21 Ingredients▢ 1 pound (16 oz.) boneless skinless chicken thighs or breasts Note 1▢ 2 cloves minced garlic▢ 2 cans (14.25 oz. EACH) cream-style corn Note 2▢ 1 can (14.75 oz.) fire-roasted corn, regular canned corn, or Mexi-corn (drained & rinsed) or 1-1/2 cups (230g) frozen corn▢ 1 can (15.25 oz.) black beans, drained & rinsed▢ 1 can (4 oz.) fire-roasted diced green chiles, undrained▢ 2 teaspoons chipotle (or regular) chili powder▢ 1/2 teaspoon paprika▢ 1 and 1/4 teaspoon ground cumin▢ 1 cup chicken stock (or broth) (we love Swanson's)▢ 2 cups Shredded cheese Colby & Monterey Jack is a good blend Note 3▢ 2 cups half-and-half or heavy cream Note 4▢ Fine sea salt and pepper▢ Add-ins: additional cheese, fresh lime, fresh cilantro, hot sauce, sour cream, avocado, tortilla strips/chips Note 5US - Metric USMetric InstructionsPREP: Spray a large slow cooker (I use a 6-quart one) with nonstick spray. Trim the fat off of the breasts or thighs. If you are using breasts, cut each breast into 2-3 pieces.SLOW COOKER: Add the chicken, garlic, creamed corn (undrained), fire-roasted corn (drained), drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the slow cooker. Season to taste with salt and pepper (I usually add 1 teaspoon fine sea salt and 1/2 teaspoon pepper; add to taste preference). Add chicken stock or broth.COOK: Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours-- or until the chicken shreds easily.SHRED CHICKEN: Remove the chicken and shred with two forks. While shredding the chicken, add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.FINISHING CHOWDER: Return the shredded chicken and mix it into the soup. Taste and season to taste with salt and pepper; the flavors should sing!SERVE: The toppings seal the deal! Ladle soup into bowls and top with desired toppings: additional handful of cheese, a few squeezes of fresh lime, finely chopped fresh cilantro, squirt of hot sauce, spoonful of sour cream, and/or diced fresh avocado.INSTANT POT: Thanks Tammy for sharing how you make this in the Pressure Cooker! Tammy writes, "I make this all the time in my instant pot! I add everything but the cream and cheese. Then I choose soup and it cooks for 30 minutes. Shred the chicken and add the cream and cheese. We love this soup!"STORAGE: Leftover chowder will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don't boil the chowder or reheat it at a high temperature; this can cause the ingredients to separate or curdle. Because of all of the dairy in this chowder, it isn't a great candidate for freezing and thawing. The milk solids will separate as the chowder thaws, resulting in a grainy texture with some separation. Video Recipe NotesNote 1: Chicken: While chicken breasts will work, I highly recommend boneless skinless chicken thighs. The thigh meat becomes exceptionally tender in the slow cooker and shreds quickly and easily. It’s also more forgiving if it is cooked for longer since chicken breasts tend to dry out if they’re cooked too long. Note 2: Creamed corn: (which is also called cream-style corn) is a canned ingredient and doesn’t have any actual cream in it. About half of the fresh corn kernels are pureed (or “creamed)” and the other half are left whole. The two are mixed together to create creamed corn or cream-style corn. Don't drain this corn before adding. Note 3: Cheese: Feel free to get creative with the cheese. We like Colby and Monterey Jack best, but you could add in some sharp Cheddar or even some pepper-Jack. We highly recommend using cheese in a block and grating the cheese for the best texture. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but they also keep the cheese from melting smoothly. Note 4: Half and half: This is a dairy product -- half whole milk and half heavy cream. Half and half is typically found near other dairy products (like heavy whipping cream) in the refrigerated section of the grocery store. If you don't have access to this product, combine equal parts whole milk with heavy cream, shake it together, and voila -- "homemade" half and half! For a thicker and creamier chowder, use all heavy cream. Note 5: Toppings: While this chowder is tasty out of the slow cooker, the toppings truly seal the deal, delivering an unforgettable meal so don't skimp on these! Nutrition information does not include the add-ins, since they will vary by your preference. Nutrition FactsServing: 1serving | Calories: 646kcal | Carbohydrates: 50g | Protein: 45g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1118mg | Potassium: 866mg | Fiber: 8g | Sugar: 6g | Vitamin A: 979IU | Vitamin C: 14mg | Calcium: 525mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Healthy Chicken Salad by Chelsea Lords Healthy Chicken Salad is made with shredded chicken, crisp celery, dried sweet cranberries, juicy grapes, and crunchy sliced almonds. It’s coated in a no-mayo three-ingredient dressing. Healthy Chicken Salad I can’t quite take credit for this recipe as it’s one of my mom’s creations that we ate on repeat growing up. In fact, when we went out to North Dakota and visited the family for Christmas, she made this chicken salad for Christmas Eve lunch and not a bite was left! She always piles the filling high on mini croissants which makes them a little bit less healthy, but after all, YOLO. Healthy Chicken Salad is delicious straight from the bowl, loaded in a whole-wheat/multi-grain toasted bread, or even wrapped in lettuce to make a lettuce wrap! Healthy Chicken Salad ingredients Rotisserie chicken: I like using rotisserie chicken because it makes the prep so fast and the chicken is already well seasoned. Dried cranberries: Cranberries add a delicious sweetness and different texture. Dried cherries or cherry-juice-infused dried cranberries are also amazing in this recipe. Celery: Chop into small pieces for a more-even dispersion; the celery adds a nice crunchy texture to the healthy chicken salad. Sliced almonds: Again, a great textural ingredient. You can toast the almonds, but since this is a quick and easy recipe, I don’t usually bother. Seedless grapes: Red or green work equally well, but I prefer red for color. Make sure to get ripe, flavorful grapes for this healthy salad. Poppy seeds: This is an optional ingredient; they add a nice flavor and crunch. Lemon juice: A little bit of lemon in the dressing adds a nice freshness and a very subtle tang to the salad. Ranch dressing: It’s the secret ingredient of this healthy chicken salad! More on this below. QUICK TIP In many grocery stores, you can buy rotisserie chicken meat that has already been pulled from the bones and shredded. You can also make your own rotisserie chicken and use leftovers in these sandwiches. A nice assortment of storage containers like these will make that job easier. How To Make Healthy Chicken Salad Combine chicken, celery, grapes, almonds, cranberries, and poppy seeds in a large bowl. Mix ranch dressing, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Toss dressing with the chicken mixture. Serve healthy chicken salad on lettuce with toasted bread or croissants. More Healthy Recipes: Sweet Potato Quinoa Salad with a lemon vinaigrette Pesto Chicken Salad with a pesto based dressing Taco Lettuce Wraps best seasoning mix! Margherita Pizza on Naan bread Chickpea Salad Mediterranean flavor inspired FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Chicken Salad 4.94 from 16 votes - Review this recipe Healthy Chicken Salad is made with shredded chicken, crisp celery, dried sweet cranberries, juicy grapes, and crunchy sliced almonds. It's coated in a no-mayo three-ingredient dressing. SAVE TO RECIPE BOX Print Recipe Healthy Chicken Salad 4.94 from 16 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Healthy Chicken Salad is made with shredded chicken, crisp celery, dried sweet cranberries, juicy grapes, and crunchy sliced almonds. It's coated in a no-mayo three-ingredient dressing. Course Dinner, lunch, Main Course Cuisine American Keyword Healthy Chicken Salad Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 6 -8 small sandwiches Chelsea Lords Calories 260kcal Author Chelsea Lords Cost $7.54 Ingredients▢ 3 cups chopped rotisserie chicken▢ 3/4 cup sliced celery (~4 stalks)▢ 1 cup sliced seedless red grapes▢ 1/2 cup sliced almonds▢ 1/2 cup dried cranberries (or dried sweet cherries)▢ 1 teaspoon poppy seeds, optional▢ 3/4 cup reduced-fat ranch dressing Note 1▢ 1 teaspoon fresh lemon juice▢ 1 teaspoon Dijon mustard▢ Salt and pepper▢ For serving: 6-8 pieces green leaf lettuce, miniature or full sized croissants or other toasted bread InstructionsCHICKEN: Chop or shred the chicken to get 3 cups and add to a large bowl.SALAD: Slice the celery in half and then chop to get small pieces. Halve the grapes. Add the 3/4 cup celery, 1 cup grapes, 1/2 cup sliced almonds, 1/2 cup dried cranberries, and 1 teaspoon poppy seeds to the bowl with the shredded chicken.DRESSING: In a small bowl, add the 3/4 cup ranch dressing, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and pepper (add to preference; I add 1/4 teaspoon salt and 1/8 teaspoon pepper but that depends on the dressing used). Whisk and then pour over the salad. Gently toss to combine and again taste for seasonings.SERVE: Toast bread and serve the chicken salad on top of the bread with lettuce, or in croissants with lettuce, or add this chicken salad to lettuce to make lettuce wraps! Video Recipe NotesNote 1: Ranch dressing: Use your favorite low-fat ranch dressing. Hidden Valley Ranch (low fat) was a favorite from taste testers. My personal favorite dressing of choice is Bolthouse Farm's Yogurt Classic Ranch or Marie's creamy ranch (both found in the refrigerated produce section of the store, not with shelf-stable bottled dressings). Nutrition FactsServing: 8small sandwiches | Calories: 260kcal | Carbohydrates: 7.2g | Protein: 11.2g | Fat: 21.1g | Cholesterol: 37.1mg | Sodium: 156.6mg | Fiber: 1.7g | Sugar: 4.7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Quinoa Corn Salad by Chelsea Lords A nutritious Mexican-inspired Quinoa Corn Salad with fresh avocado, crisp corn, black beans, cilantro, and green onions. This salad is dressed in our favorite chipotle-lime vinaigrette. The dressing packs a punch, so if you’d like to try this salad with a less spicy dressing, I’d recommend the dressing on this Mexican chopped salad instead! Quinoa Corn Salad This salad was inspired by a craving for this popular Mexican Street Corn Pasta Salad. I decided that since I might not be the only one trying to eat more veggies this month I should create a more nutritious version of that salad. While this salad ended up pretty different from the Mexican pasta salad, it has similar ingredients — corn, black beans, cotija cheese, fresh lime, lots of cilantro, and green onions. And while this salad is insanely tasty, the real star here is the chipotle vinaigrette — it’s spicy, tangy, and downright addictive! Chipotle Vinaigrette This dressing is one of our absolute favorites and a total show stopper in this Quinoa Corn Salad. It’s a mix of red wine vinegar, honey, oil, herbs, garlic, lime juice, and chipotle pepper. Below are a few notes about this dressing: For the chipotle pepper in the dressing, we use chipotle chilies in adobo (1 pepper and the accompanying sauce). You can find canned Chipotle Peppers in Adobo sauce in the Latin aisle of most grocery stores. See the quick tip below on storing leftovers! Taste and adjust the dressing to personal preference. The chipotle is important to balance the dressing (so it isn’t too sweet), but add it slowly and taste as you go, so you don’t end up with an overly spicy dressing. Remember the dressing will taste spicier straight out of the blender but does simmer down when you add in all the veggies and quinoa. While this dressing can be made ahead of time (and leftovers stored), note that flavors intensify and it becomes spicier as it sits. If the dressing ends up too spicy, try adding some more honey to sweeten and counteract the heat. If you’re concerned about the spiciness of the dressing, use the sauce from the can instead of the actual pepper; it has the same great flavor, but much less heat. QUICK TIP There’s nothing worse than using only one or two peppers (like in this recipe) and not being able to use the rest of the can before it goes bad. Luckily, canned chipotle peppers freeze beautifully! Here’s how to freeze leftover chipotles: Spread a sheet of parchment paper onto a large pan. Spoon out peppers with sauce, 1/2 inch apart, on to the pan. Place the pan in the freezer until peppers and sauce are frozen solid, about 1 hour. Once frozen, the peppers and sauce will easily peel off the tray. Add all the frozen peppers to a freezer-safe plastic bag, seal while pressing out any air, and store in the freezer for up to 6 months. To thaw, take as many peppers as needed out of the bag and let stand at room temperature for 15-20 minutes or until thawed through (or pop individual peppers in the microwave for 10-15 seconds). Let’s talk quinoa We eat quinoa salads a lot at my home. My number one tip is to prepare the quinoa ahead of time. With cooked and cooled quinoa ready to throw in the salad, the prep time goes quickly. Waiting for quinoa to fully cook, steam, and cool is easy enough, but time-consuming. That said, if you’re making the quinoa at the same time you’re making this quinoa corn salad, here’s how to speed up the process for quinoa cooling: Spread the cooked and fluffed quinoa on a sheet pan in one even layer. Place the sheet pan in the fridge (or freezer) for 10-15 minutes or until cooled to room temperature. A few other quinoa tips: Make sure to rinse the quinoa before cooking it. Quinoa has a natural coating called saponin which can make it taste bitter. Pour the uncooked quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to a minute. Want to skip this step? Some quinoa comes pre-rinsed; check the package to see if that is mentioned. Allow time for the quinoa to steam. Once the liquid is absorbed, don’t rush to cool the quinoa, instead, let it stand (covered) for at least 10 minutes. Letting the quinoa stand allows the quinoa to fully “pop” and ensures it doesn’t end up watery or mushy. If the quinoa has cooked through, but there is still liquid in the pot, make sure to drain off that liquid to avoid soft or mushy quinoa. Alternatively, if the quinoa has not cooked through (the grains haven’t visibly popped), but the liquid has absorbed, add a few more tablespoons of liquid. Two options for the corn There is nothing that compares to good, sweet, fresh corn on the cob! If you have access to it, that makes the perfect addition to Quinoa Corn Salad. That said, frozen (and thawed) or canned (and thoroughly drained) corn also works well. When preparing the corn for this salad there are two options: Add the raw corn to the salad. Simply cut the corn from the cob, thaw the frozen corn, or drain the canned corn and toss it in the salad. My family loves the crunch of uncooked corn kernels in this salad– plus, it’s easy! Char the corn. If you’d like the corn roasted or charred, cook it on a grill pan or grill or in a nonstick skillet. Here are more instructions: To char canned corn, heat a large nonstick skillet over medium-high heat. Add 1 teaspoon butter or oil and then the well-drained corn in one even layer. Let it sit, stirring occasionally until you get a nice browning on the outside of the corn (I don’t stir often so it browns!). Remove the corn from the heat and set aside allowing it to cool completely. To grill corn on the cob, preheat a grill (or grill pan) to medium-high heat, around 400 degrees F. Remove the husks and silk from the corn. Pour about 1 teaspoon of vegetable oil on each corn cob and rub that oil onto all the sides. Very lightly sprinkle salt and pepper on all sides of the corn. Place the corn on grill grates (nothing needs to go down first; don’t wrap in foil) and close the grill. Cook (temps remaining at 400F) for about 3 minutes per side, undisturbed. Turn the corn and continue cooking for about 12 minutes in total. When all sides are browned, remove from the grill onto a plate. When cool enough to handle, cut the corn from the cobs. Quinoa Corn Salad Variation Tips Add some meat. This salad is vegetarian by default, but feel free to grill some chicken to serve on the side or to chop up and put on top of the salad. It isn’t necessary to add meat to the salad; it’s actually loaded with protein even without meat, thanks to the quinoa and black beans! You’ll be amazed just how satiating Quinoa Corn Salad is. For a chili-lime spiced chicken addition, try the marinade on these chicken tacos. Change up the herbs. If you aren’t a fan of cilantro or green onions, you can replace one with the other to only have one herb in the salad. Chopped parsley also makes a good alternate herb. Add other toppings. I kept this salad pretty simple, toppings-wise, but there are many great options to top this salad with– try roasted pumpkin seeds, tortilla strips, roasted red peppers, sweet bell peppers, and cherry tomatoes. Quinoa Corn Salad Storage Unfortunately, this salad doesn’t sit very well with the dressing and avocado mixed into it. If you aren’t planning to eat the entire salad at one sitting, toss and add dressing to only what you’ll be eating at this time. If you keep the dressing separate, this salad can store in the fridge for up to 3 days (with the exception of the avocado). The avocado browns and takes on an odd texture, so I add half the avocado one day and place the other half in a plastic bag (squeeze some lemon or olive oil on the exposed side) in the fridge until I’m ready to prepare another serving. Here’s how I store this salad to eat throughout the week: Prepare the salad as the recipe indicates, but leave out the avocado and cheese, and don’t add the dressing. Divide the salad evenly into four containers, leaving space for the dressing and cheese. Add the cheese and dressing to small containers or snack-sized bags and then add the sealed cheese and dressing packets to the meal prepping containers. Seal the containers and store them in the fridge until ready to eat. For the avocado: On the first day you’ll be enjoying the salad, halve the avocado. Chop 1/4th of the avocado and add it to the salad. Take the remaining avocado and squeeze lime juice over it all and refrigerate it in an airtight plastic bag. Add 1/4 of the avocado each day, slicing off the top layer if it’s browned. To enjoy a portion of Quinoa Corn Salad each day: Add the avocado, pour the dressing over everything, sprinkle on the cheese, toss to combine, and enjoy! More Nutritious Salad Recipes Beet and Goat Cheese Salad with a balsamic vinaigrette Thai Quinoa Salad with a peanut dressing Garbanzo Bean Salad with an Italian-inspired vinaigrette Caprese Quinoa Salad with tomatoes, mozzarella, and basil Avocado Tuna Salad with an avocado-based dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Quinoa Corn Salad 5 from 5 votes - Review this recipe A nutritious Mexican-inspired Quinoa Corn Salad with fresh avocado, crisp corn, black beans, cilantro, and green onions. This salad is dressed in our favorite chipotle-lime vinaigrette. SAVE TO RECIPE BOX Print Recipe Quinoa Corn Salad 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A nutritious Mexican-inspired Quinoa Corn Salad with fresh avocado, crisp corn, black beans, cilantro, and green onions. This salad is dressed in our favorite chipotle-lime vinaigrette. Course Main Course, Salad, Vegetarian Cuisine Mexican, Vegetarian Keyword Quinoa Corn Salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 4 -6 servings (4 meal prep servings) Chelsea Lords Calories 463kcal Author Chelsea Lords Cost $6.21 Ingredients▢ 1/2 cup uncooked regular quinoa rinsed before cooking▢ 2-3 large ears (1-3/4 cups) sweet yellow corn Note 1▢ 3 cups coarsely chopped baby spinach▢ 1 can (15.25 oz) canned black beans, drained and rinsed▢ 1/4 cup coarsely chopped fresh cilantro▢ 1/2 cup thinly sliced green onions (~3 full onions)▢ 1 large ripe avocado, pit removed and diced▢ 2-3 fresh limes, optional▢ Optional: Cotija cheeseDressing▢ 3 tablespoons red wine vinegar▢ 2 tablespoons honey▢ 1/4 cup + 2 tablespoons vegetable oil▢ 1/2 teaspoon ground cumin▢ 1/2 teaspoon dried oregano▢ 1 clove coarsely chopped garlic▢ Fine sea salt and freshly cracked pepper▢ 1 heaping tablespoon of 1 large chipotle pepper (with surrounding adobo sauce)▢ 1 tablespoon freshly squeezed lime juiceUS - Metric USMetric InstructionsQUINOA: Combine the quinoa and water with salt to taste (I add 1/2 teaspoon fine sea salt) in a small pot. Follow package directions to cook the quinoa. Cook until all of the liquid is absorbed and quinoa has "popped", about 15-25 minutes (depending on heat, pot size, etc). Remove from heat; let stand, covered, for 5-10 minutes to steam. Fluff with a fork and transfer to a bowl; refrigerate to chill through. (To get it cold faster, spread it on a lined sheet pan and place in the freezer for 15 minutes.) Quinoa can be prepared 3-4 days in advance -- this salad comes together so quickly if the quinoa was prepped in advance!CORN: Two options here, see note 1. Easiest option: Cut the corn off the cob (no need to cook it-- it's delicious and crunchy raw!) or thoroughly drain a can of corn and use that without charring it.DRESSING: Add all the dressing ingredients to a small blender. Season to taste with salt and pepper. (I add about 3/4 teaspoon fine sea salt and 1/4 teaspoon pepper, but add to your preference.) Blend until smooth. Store dressing in a sealed Mason jar in the fridge until ready to use. (The heat from the chipotle pepper will intensify as this dressing sits.)SALAD PREP: Remove stems and coarsely chop the baby spinach, drain and rinse the black beans, coarsely chop the cilantro, thinly slice the green onions, chop the avocado (squeeze a wedge of fresh lime over the avocado to keep it from browning).ASSEMBLY: In a large bowl, toss the spinach with the cooked and completely cooled quinoa. Add in the cooled corn, black beans, cilantro, green onions, and avocado. Remove the dressing from the fridge, shake to re-combine, and then pour over the salad (*read storage note below) to desired preference -- you may not need all the dressing on the salad. We usually use about 3/4 of the dressing, but if you like a very generously dressed salad you may like to use all of it! Leftover dressing stores nicely for up to 2 weeks in the fridge. Using two large salad spoons, toss the salad and then sprinkle with cotija cheese. Serve salad on plates with fresh lime wedges if desired.*STORAGE: If you aren't planning to finish this salad all in one day, I'd recommend keeping the dressing separate from the salad and only dressing what you'll be eating. Also, only add avocado to what you'll be eating that day. Video Recipe NotesNote 1: Use either 2-3 ears of corn or 1 can of well-drained corn. Either add the corn into the salad raw or char/grill corn. To char canned corn: Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon butter or oil and then the well-drained corn in one even layer. Let it sit, stirring occasionally until you get a nice browning on the outside of the corn (I don't stir often so it gets nicely browned!). Remove the corn from the heat and set aside allowing it to cool completely. To grill corn on the cob: Preheat a grill to medium-high heat, around 400 degrees F. Remove the husks and silk from the corn. Pour about 1 teaspoon of vegetable oil on each corn cob and rub that oil onto all the sides. Very lightly sprinkle salt and pepper on all sides of the corn. Place corn on grill grates (nothing needs to go down first; don't wrap in foil) and close grill. Cook (temps remaining at 400F) for about 3 minutes per side undisturbed. Using tongs, turn and continue cooking, for about 12 minutes total. When all sides are browned, remove from the grill onto a plate. Nutrition FactsCalories: 463kcal | Carbohydrates: 40g | Protein: 11g | Fat: 32g | Saturated Fat: 19g | Sodium: 163mg | Potassium: 1559mg | Fiber: 11g | Sugar: 8g | Vitamin A: 18005IU | Vitamin C: 66mg | Calcium: 231mg | Iron: 7mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Shish Tawook (Chicken on Skewers) by Chelsea Lords Serve marinated and grilled Shish Tawook (chicken on skewers) over cooked quinoa with smooth hummus and a cool, creamy tzatziki sauce. We like to serve Shish Tawook with freshly baked pita chips and an easy cucumber tomato salad. This recipe is loaded with flavor and good-for-you ingredients. What does Shish Tawook mean? Shish Tawook (pronounced “shish too ik” or “shish ta wook”) originates from Lebanon, but the name of this dish actually comes from Turkey. Shish means skewers and tawook means chicken. So many cities around the world serve this marinated chicken shish kebab dish that it’s become an international treat (Read more here). While I claim no authenticity (at all!) with this recipe, I discovered Shish Tawook while traveling this past summer and couldn’t get it out of my mind. And you know how I am when I find a great dish: it’s time to create my own version! What is the difference between Shish Tawook and shawarma? Sometimes the two are confused since they are quite similar! The biggest difference between Shish Tawook and shawarma is the spices that are used in the marinade. Chicken shawarma relies on warmer spices (cinnamon, allspice, turmeric) and omits the lemon and yogurt from the marinade. How we serve Shish Tawook First, we marinate the chicken in yogurt, lemon, oil, tomato paste, and garlic, and then season liberally with spices. After marinating, we grilled it (indoor or outdoor grill) and you’re left with the most tender, juicy, and flavorful chicken. This is truly one of the tastiest chicken kabobs around! Traditional Shish Tawook pairs with toum (a garlic sauce), hummus, and tabbouleh. I love it with hummus (and definitely recommend serving it with some), but we prefer it with tzatizki instead of the toum (Although, feel free to use either–or both!). We also love serving the chicken with baked pita chips (although regular pita is great too), all on a bed of quinoa with cherry tomatoes and Persian cucumbers for a crunchy finish. One bite of this dish and you’re going to add this recipe to your dinner rotation! It’s become one of my all-time favorite recipes. Recipe tips Use good, quality ingredients. Quality ingredients make a world of difference (as with most dishes). Make sure to get good yogurt (I love Greek Gods®), Persian or English cucumbers, and I recommend squeezing fresh lemons to get the best lemon juice as well as using fresh garlic cloves (rather than the pre-minced type). Hummus: You can prepare your own hummus, but I recommend buying it so this dish doesn’t become too involved. Pick a good packaged hummus or use your favorite homemade recipe. Tzatziki: I recommend preparing this sauce while you’re working on the chicken. The longer this sauce sits in the fridge, the more time it has to develop a deeper flavor. It also makes throwing everything together when you’re ready to eat that much easier. Foil: When you take Shish Tawook off the grill, immediately cover it with foil to trap the moisture and give you even juicer chicken. Is Shish Tawook healthy? When you look at the nutrition facts for this recipe(below), keep in mind that the numbers reference the chicken, marinade, and quinoa since the other additions to the bowl will vary greatly from product to product. Also, note that not all the marinade is consumed so numbers are slightly inflated. Shish Tawook is a great healthy recipe with wholesome, good ingredients! Quick recipe note While the ingredient list is fairly long, many of the ingredients overlap. They’re written out twice for clearer reading. And despite the many components, Sihsh Tawook really does come together quickly, because you can prepare the chicken and tzatziki sauce up to a day in advance. Then, when it’s time to put it all together, it falls into place easily. More easy chicken dishes Black Pepper Chicken easy, quick stir fry Greek Chicken Lemon Chicken Orzo Soup Coconut Curry Chicken Rotisserie Chicken Tacos ready in 30 minutes or less FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Shish Tawook 5 from 1 vote - Review this recipe Marinated and grilled Shish Tawook (chicken on skewers) is served over cooked quinoa with smooth hummus and a cool, creamy tzatziki sauce. SAVE TO RECIPE BOX Print Recipe Shish Tawook 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Marinated and grilled Shish Tawook (chicken on skewers) is served over cooked quinoa with smooth hummus and a cool, creamy tzatziki sauce. Course Dinner Cuisine Lebanese Keyword chicken tawook, shish tawook Prep Time 30 minutes minutes Cook Time 15 minutes minutes Total Time 45 minutes minutes Servings 4 servings Chelsea Lords Calories 456kcal Author Chelsea Lords IngredientsChicken▢ 1 large fresh lemon (1/4 cup juice)▢ 1/4 cup olive oil (or vegetable oil)▢ 3/4 cup plain full-fat yogurt▢ 5 cloves garlic, finely minced▢ 1 tablespoon tomato paste▢ 1/2 tablespoon red wine vinegar▢ 1 teaspoon dried oregano▢ 1/2 teaspoon ground paprika▢ 1/4 teaspoon ground allspice▢ 2 pounds skinless boneless chicken breasts, cut into even 2 inch pieces▢ Fine sea salt and freshly cracked pepperFor Serving▢ 1 cup uncooked quinoa + 2 cups water or chicken broth (See Note 1)▢ 1 10-ounce container hummus (or make your own)▢ 3 Persian cucumbers, (or 1 large English cucumber) halved and then thinly sliced▢ 1 cup cherry tomatoes, halvedPita Chips (Optional)▢ 4 pieces white pita bread▢ 3 tablespoons olive oilTzatziki Sauce▢ 1 Persian cucumber (or 1/3 of 1 English cucumber) (1/2 cup grated)▢ 1/2 cup plain full-fat Greek yogurt▢ 1 teaspoon minced garlic▢ 1 and 1/2 teaspoons red wine vinegar▢ 1 large lemon (1/2 teaspoon zest and 1 tablespoon juice)▢ 1 and 1/2 tablespoons olive oilUS - Metric USMetric InstructionsMARINATE CHICKEN: Prepare the chicken breasts by patting dry with paper towel, cutting into even 2-inch pieces and placing in a large bowl. In a separate bowl, combine all the marinade ingredients: 1/4 cup lemon juice, 1/4 cup olive oil, 3/4 cup yogurt, 5 cloves of finely minced garlic, 1 tablespoon tomato paste, 1/2 tablespoon red wine vinegar, 1 teaspoon oregano, 1/2 teaspoon paprika, 1/4 teaspoon ground allspice, salt and pepper (to taste; about 1 and 1/2 teaspoons salt and 1/4 teaspoon pepper). Whisk until combined and then pour over the chicken. Stir to generously coat the chicken, cover, and chill. Marinate for 2-24 hours. TZATZIKI: After preparing the chicken marinade, make this sauce so it can chill and flavors can develop before serving. Grate a cucumber with the large holes of a cheese grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and add the grated cucumber on top. Squeeze as much extra moisture from the cucumber as you can (to keep the sauce from being watery). Once it's drained, place the grated cucumber in a medium-sized bowl. Add in the Greek yogurt, minced garlic, red wine vinegar, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, olive oil, and salt and pepper to taste (about 1/4 teaspoon salt and a pinch of pepper). Refrigerate until ready to serve. Whisk with a fork right before serving.COOK CHICKEN: Preheat an indoor or outdoor grill to medium-high heat (400-450 degrees F on an outdoor grill) and generously oil the grates. Thread the chicken onto metal or pre-soaked wooden skewers). Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes per side.PITA CHIPS AND TOMATO/CUCUMBER: Preheat the oven to 400 degrees F. Line a large baking pan with a Silpat liner or parchment paper. Cut each pita into 8 triangles and arrange evenly on the prepared baking sheet. Drizzle olive oil over the triangles and then use a pastry brush to spread the oil evenly onto the pita bread. Flip the bread and repeat. Sprinkle with salt (about 1/4 teaspoon). Bake for 10 minutes, flipping the pita bread on the other side halfway through bake time. Serve warm with the chicken. For the tomato/cucumber salad, add the halved tomatoes and thinly sliced cucumber halves to a bowl. Drizzle on a little olive oil and sprinkle on some salt and pepper (to taste).ASSEMBLE: With the back of a spoon, spread hummus onto 4 large plates. Divide the cooked quinoa evenly among the plates. Divide chicken skewers evenly among the plates. Top with tomato/cucumber, and finally drizzle even parts of tzatziki sauce over plates (or serve on the side). Divide the pita chips. Season individual plates with salt, pepper, and lemon juice as needed. Serve immediately. Recipe NotesNote 1: Quinoa: to cook the quinoa, add the quinoa, broth or water, and 1/2 teaspoon fine sea salt to a small pot. Bring to a boil and then reduce the heat to low and cover the pot. Simmer for 10-15 minutes or until all the broth/water is absorbed. Remove from heat, keep the pot covered, and let stand for 5-10 minutes. Remove the lid and fluff with a fork. Recipe adapted from AllRecipes. Nutrition FactsServing: 4servings | Calories: 456kcal | Carbohydrates: 36.8g | Protein: 39.2g | Fat: 17.3g | Cholesterol: 90.7mg | Sodium: 82.5mg | Fiber: 3.7g | Sugar: 5.8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Stuffed Pepper Soup by Chelsea Lords All of the best components of Stuffed Peppers come together in Stuffed Pepper Soup. It’s loaded with lean ground beef, tender rice, the perfect amount of seasonings, and plenty of veggies. Pair Stuffed Pepper Soup with a big Italian Salad and Dinner Rolls or crusty bread. Stuffed Pepper Soup Stuffed Pepper Soup is pure comfort food. It’s hearty and packed with healthy ingredients and great flavors. This soup is very substantial and filling — more of a stew-like consistency than a broth-y soup. Of course, you can thin it out if you’d like. We love it just how it’s written, but feel free to add additional beef broth and leave out some of the rice if you want a thinner soup. QUICK TIP If you’re keeping things low-carb, swap out the regular rice for cauliflower rice. It’ll cook seamlessly as the soup simmers. Just remember to toss in an extra half-cup of broth, as the cauli-rice tends to soak it up a bit more. Enjoy your guilt-free indulgence! What’s In Stuffed Pepper Soup? Pretty much the same ingredients that go into stuffed peppers can be found in Stuffed Pepper Soup. Here’s what we add to this soup: Peppers: We chop up a red and green bell pepper for this soup; any two colors will work, but I like using at least one sweet pepper. Onion and garlic Tomato sauce Fire–roasted diced tomatoes: I recommend the best quality tomatoes you can find since these really form the flavor base of the soup. Seasonings: We combine Italian seasoning, thyme, oregano, a beef bouillon cube, and of course salt and pepper to season the soup. Lean ground beef: We prefer lean ground beef in this particular soup, but you can use a mild or spicy Italian sausage instead–or a 50-50 blend of beef and sausage. Worcestershire sauce: This really amps up the beef flavor and gives a great umami essence to the soup. Beef broth White basmati rice: Basmati is our favorite rice for this soup, but any white rice will work. You can also use brown rice as a healthier alternative. How To Make Stuffed Pepper Soup Brown the ground beef in a large pot, like this one, and then transfer to a plate and set aside. In the same pot, sauté the onions until translucent; add in garlic. Add in the chopped peppers and sauté until crisp tender. Once peppers are tender, add in all the seasonings. Next move on to the tomato sauce, fire–roasted tomatoes, and beef broth. Return the browned ground beef to the pan and simmer. (Meanwhile cook rice in a separate pot). Simmer to combine the flavors and the soup is ready to serve! VARIATIONS Switch Things Up Spicy Stuffed Pepper Soup: To amp up the flavor in this soup, you can use spicy Italian sausage in place of the ground beef. You can also add 1 teaspoon paprika and sprinkle on red pepper flakes to taste. Healthy Stuffed Pepper Soup: To make this soup extra healthy, use lean ground beef or even ground turkey (you may want to slightly increase spices) and replace the white rice with brown rice or even quinoa or riced cauliflower. More Soup Recipes: Lemon Chicken Orzo Soup fun variation on chicken noodle soup Chicken Gnocchi Soup Olive Garden copycat Pasta Soup with Italian sausage Butternut Squash Soup with pumpkin seeds Vegetable Soup with pesto! STORAGE Can you freeze Stuffed Pepper Soup? Yes, without the rice, it freezes great. Let the soup cool completely before transferring it to freezer/airtight containers and freezing. Make sure to label, date, and freeze for up to 3 months. Thaw in the fridge overnight and warm through on the stovetop (you’ll probably need to add a bit more beef broth to thin it out). FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Stuffed Pepper Soup 5 from 5 votes - Review this recipe All of the best components of stuffed peppers in delicious Stuffed Pepper Soup that's loaded with lean ground beef, tender rice, the perfect amount of seasoning, and plenty of veggies. SAVE TO RECIPE BOX Print Recipe Stuffed Pepper Soup 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe All of the best components of stuffed peppers in delicious Stuffed Pepper Soup that's loaded with lean ground beef, tender rice, the perfect amount of seasoning, and plenty of veggies. Course Dinner, Soup Cuisine American Keyword Stuffed Pepper Soup Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 330kcal Author Chelsea Lords Ingredients▢ 2 tablespoons olive oil, separated▢ 1 pound lean ground beef (93%-7%) or mild Italian sausage▢ 1 cup diced yellow onion about one small▢ 1 cup diced red bell pepper about one small▢ 1 cup diced green pepper about one small▢ 2 cloves garlic▢ 1/4 teaspoon dried thyme▢ 1/2 teaspoon dried oregano▢ 1 teaspoon Italian seasoning▢ 1/2 teaspoon salt and pepper▢ 2 cans (14.5 ounces EACH) fire-roasted diced tomatoes See Note 1▢ 1 can (15 ounces) tomato sauce (not tomato soup)▢ 2 cups beef broth See Note 2▢ 2 teaspoons beef bouillon▢ 1 tablespoon Worcestershire sauce▢ 1 cup uncooked white basmati rice See Note 3▢ Optional: fresh parsley, cheese for serving (Parmesan, sharp Cheddar, or mozzarella)US - Metric USMetric InstructionsGROUND BEEF: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Once the oil is shimmering, add in the ground beef. Season with a pinch of salt and pepper. Cook, stirring occasionally to break up the beef, until browned. Transfer the beef to a paper-towel-lined plate and set aside. Drain any fat from the pot.VEGGIES: Heat the remaining 1 tablespoon olive oil in pot then add onions. Saute for 2-3 minutes before adding the red and green bell peppers. Saute for another 3-5 minutes. Add in the garlic and saute for about 30 more seconds. Add in the thyme, oregano, and Italian seasoning. Stir into the veggies.TOMATOES: Pour in diced tomatoes (undrained), tomato sauce, and beef broth. Crumble in the beef bouillon cube, add in the Worcestershire sauce, and return the ground beef to the pot. Season soup to taste with salt and pepper (I use 1/2 teaspoon of each, add to personal preference). Bring soup to a boil and then reduce the heat to the lowest setting. Cover and simmer, stirring occasionally, for 20-25 minutes. RICE: While the soup is simmering, prepare the rice. Either follow package directions, or use these instructions (my favorite way to prepare basmati rice): Place rice in a fine-mesh sieve and rinse in cold water for 2-3 minutes or until water runs clear. Place uncooked rice in a bowl and soak in cold water while you bring a very large pot of water to boil over high heat. Once water is boiling, salt the water. Drain the rice through the sieve and add to the boiling water. Cook, stirring occasionally, for exactly 5 minutes (do not reduce temperature; it should be boiling). Check the rice to ensure it is tender, leaving it on for an additional minute if necessary. Drain the rice and set aside. Place in a bowl to serve alongside the stuffed pepper soup.SERVE: Once soup has simmered, serve it warm alongside the bowl of cooked rice. Once rice has been added to preference in individual bowls, garnish bowls with fresh parsley and cheese if desired. Video Recipe NotesNote 1: Tomatoes: Make sure to use good quality tomato products, as they will greatly impact the flavor of this soup. I typically use San Marzano or Muir Glen tomatoes and tomato sauce. If the diced tomatoes or tomato sauce are too sour, add a few pinches of sugar to the soup as needed. Note 2: Beef broth: We like this soup quite thick, but you may want to add additional beef broth for a thinner soup. If you increase the beef broth, make sure to adjust seasonings as well to personal preference 🙂 Note 3: Rice: We like white basmati rice in this soup, and I share exactly how I prepare it in the recipe. That said, any rice will work, so feel free to use whatever you like, following package directions to cook it. If you choose to add riced cauliflower instead of regular rice, you can simply add it to the pot as the ingredients simmer. By the time the soup is ready, the cauli rice will be ready, too. Because the cauli rice absorbs liquid, you may want to add 1/2 cup additional beef broth. Nutrition FactsServing: 8servings | Calories: 330kcal | Carbohydrates: 39g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1335mg | Potassium: 728mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1486IU | Vitamin C: 49mg | Calcium: 87mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Almond Joy Overnight Oats by Chelsea Lords These Almond Joy Overnight Oats make for a great nutritious and filling breakfast. These oats taste like an Almond Joy®, complete with chocolate, coconut, and nuts! Make them the night before and have a delicious breakfast ready in the morning. Almond Joy Overnight Oats Announcing the return of overnight oats, and right in time for your New Year’s Resolutions! Overnight oats are one of the best ways to stay on track for eating healthy breakfasts. They are ready when you wake up, so no excuses! Although you likely wouldn’t want to make any excuses waking up to this dessert-esque breakfast. Almond Joy® Overnight Oats taste like a candy bar–and that makes breakfast anything but boring! They’ve got all the delicious flavors from an Almond Joy candy bar: coconut, chocolate, and almonds! We’ve got flaked coconut and coconut extract, cocoa powder, and almonds to top off the oats. Ingredients Milk. Any type of milk works in overnight oats. We like to use unsweetened vanilla almond milk best in this recipe. Oats. I recommend old-fashioned oats for best results. Steel-cut oats are overly chewy and don’t soften enough; quick oats absorb more liquid, leaving you with less overall texture. Special Dark® Cocoa Powder. This cocoa powder from Hershey’s contributes deep and intense chocolate flavor to these oats. I highly recommend using Special Dark cocoa powder (which is a Dutch-process cocoa powder) as opposed to plain (natural) cocoa powder. Any Dutch-process cocoa powder will work, but Hershey’s Special Dark cocoa powder is readily available at most grocery stores. Unsweetened coconut flakes. Along with the oats, the coconut softens a great deal overnight. If you’d rather have crisp coconut flakes, leave them out of the overnight mixture and use them as a topping the next morning. QUICK TIP Make them thicker. I’m obsessed with creamy oatmeal — the creamier the better! I’d say these overnight oats are fairly creamy (even after thickening overnight). If you’d like them thicker, add in a few tablespoons of chia seeds or a few additional tablespoons of oats. Ingredients, continued Maple syrup: This is my favorite sweetener to add to overnight oats. Depending on how sweet you like your breakfast, you can scale this amount up or down. I’d recommend at least 1 tablespoon and up to 2 tablespoons for a sweeter breakfast. Liquid stevia drops can be used in place of maple syrup for a natural zero-calorie sweetener. Almond and coconut extracts: These extracts add subtle flavor to the oats. While they certainly increase the “Almond Joy” flavor, these extracts aren’t entirely necessary, so don’t worry if you don’t have them on hand. I find both almond and coconut extract to be fairly strong, so one or two drops is plenty. If you’d like a stronger flavor, increase to taste preference. Salt: This ingredient helps intensify flavors and balance all the ingredients in Almond Joy Overnight Oats. Yogurt. We love Greek Gods® Honey Vanilla Yogurt in these overnight oats. Whatever yogurt you choose to use, I recommend using a yogurt you enjoy eating plain. If you don’t like eating it straight out of the container, you likely won’t like the flavor it gives these oats. Make sure to get a Greek yogurt that doesn’t have an overpowering flavor, or that’s pretty much all you’ll end up tasting. QUICK TIPAlmond Joy, Hershey’s, and Greek Gods are trademarked names for some of the ingredients used in this recipe. While you can use any similar brand when we say names like Oreo and Hershey’s you know exactly what we’re referring to. We respect trademarks and brand ownership and would never intentionally infringe on them. Almond Joy Overnight Oat toppings These oats are still amazing without any toppings at all. That said, if you’d like to add some toppings these are our favorites: Miniature chocolate chips or coarsely chopped dark chocolate bar Dry–roasted almonds (full or coarsely chopped) A swirl or spoonful of almond butter Unsweetened coconut flakes Almond Joy Overnight Oats variations Amp up the coconut flavor. For an even stronger coconut flavor, use a coconut yogurt in place of the Greek yogurt. Add some chia seeds. For thicker oats, add 1-2 tablespoons chia seeds the night before. The chia seeds will gel as they absorb the liquid — more info on chia seeds here. Add almond butter. A lot of overnight oat recipes I’ve shared include almond or peanut butter for more satiating power, healthy fats, and flavor. Add 1-2 tablespoons of a good roasted almond butter if desired. More nutritious breakfast recipes Healthy Breakfast Cookies with peanut butter Healthy Banana Muffins naturally sweetened Soft-Baked Oatmeal Breakfast Bars with dark chocolate Peach Overnight Oats with a quick streusel Strawberry Scones with Greek yogurt FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Almond Joy Overnight Oats 5 from 9 votes - Review this recipe These Almond Joy Overnight Oats make the perfect healthy on-the-go breakfast. Make them the night before and have a delicious + nutritious breakfast ready in the morning. SAVE TO RECIPE BOX Print Recipe Almond Joy Overnight Oats 5 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Almond Joy Overnight Oats make the perfect healthy on-the-go breakfast. Make them the night before and have a delicious + nutritious breakfast ready in the morning. Course Breakfast, Snack Cuisine American Keyword Almond Joy Overnight Oats Prep Time 8 minutes minutes Chill Time 1 hour hour Total Time 1 hour hour 8 minutes minutes Servings 2 servings Chelsea Lords Calories 224kcal Author Chelsea Lords Cost $3.89 Ingredients▢ 1/3 cup honey vanilla Greek yogurt we love Greek Gods brand▢ 2/3 cup milk we use vanilla almond milk▢ 1/2 cup old-fashioned oats▢ 2 tablespoons unsweetened coconut flakes▢ 1 and 1/2 tablespoons Dutch-process cocoa powder we like Hershey's Special Dark cocoa powder▢ pinch of salt▢ 1 and 1/2 tablespoons pure maple syrup (See Note 1)▢ 1-2 drops almond extract, coconut extract, optional (See Note 2)▢ Optional toppings: handful of roasted almonds, toasted coconut flakes, miniature chocolate chips, almond butter InstructionsPREP THE OATS: In a small bowl, jar, or plastic container, stir together the yogurt, milk, oats, coconut flakes, cocoa powder, salt, and maple syrup. Add in the optional almond extract and coconut extract if you're using them. STIR: Stir until all ingredients are well incorporated. Taste the mixture and add any additional maple syrup if needed.CHILL: Cover the container and place in the fridge overnight or until sufficiently cooled and thickened. (Sometimes I'll even make them in the morning, get ready, and then go eat them -- they are great even after just 30 minutes in the fridge.)OPTIONALLY TOP: Just before serving, top oats with some roasted almonds, coconut flakes, miniature chocolate chips, and/or a drizzle of almond butter.OPTIONAL: TOASTING THE COCONUT: If desired, lightly toast coconut by placing it in a small skillet over medium heat. Stir constantly until lightly colored, golden brown, and fragrant. Recipe NotesNote 1: Sweetener: Scale up or down to personal preference -- you may not even want any sweetener at all! One tablespoon of maple syrup is what we prefer, but you can use two tablespoons for more sweetness. Alternatively, use 1/4 teaspoon liquid stevia drops for a zero-calorie sweetener. Note 2: Extracts: Use one, both, or you can leave out either -- coconut and almond extracts simply intensify the flavors. Overnight oats are intended to be eaten cold in the morning. As they soak overnight, the oats become soft, luscious, and creamy. That said, if you prefer them warm, you can certainly warm them up in the morning on the stovetop or in the microwave (in a microwave safe container). You can make overnight oats in the morning to enjoy. I actually even prefer them this way! Nowadays, I usually make them first thing when I wake up, and enjoy them after my AM workout. (So they’ve sat about 30-45 minutes). Nutrition FactsServing: 2servings | Calories: 224kcal | Carbohydrates: 30.8g | Protein: 7.7g | Fat: 5.8g | Sodium: 63.3mg | Fiber: 5.6g | Sugar: 0.7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Quinoa Fried Rice by Chelsea Lords Get ready for a flavor explosion! In just 30 minutes, you can whip up this Quinoa Fried Rice! Bursting with protein, overflowing with vibrant veggies, and topped off with flawlessly cooked eggs, all drenched in an irresistibly tasty sauce. Pair Quinoa Fried Rice with my Asian Cucumber Salad for a filling, veggie-packed meal. Quinoa Fried Rice Quinoa Fried “Rice” is the ultimate leftover makeover! It’s super versatile and easy to tweak. With quinoa’s protein and fiber, plus some egg power, you’re in for a hearty meal even without any meat. Ready for a twist? Instead of the usual rice, we’re going with quinoa. Most of the time, you can swap quinoa for rice straight up. Quinoa’s got this cool earthy, slightly sweet, and nutty vibe, and it’s softer too. Give it a try and enjoy the change-up! QUICK TIP Quinoa has a natural bitter coating called saponins, which deters pests. While some packaged quinoa is pre-rinsed to remove this bitterness, others aren’t. If not pre-rinsed, wash the quinoa in a fine-mesh sieve to remove the saponin. Ingredients In Quinoa Fried Rice Butter & Olive Oil: These are our cooking fats. Butter makes the eggs tasty, and olive oil is for frying veggies. Eggs: They add protein to our quinoa fried rice. Whisk well for fluffier eggs. Onion, Garlic, and Ginger: These are our flavor buddies. They make everything tasty. Fresh is best! Frozen Veggies (Carrots, Peas, Corn, Broccoli): They give color and variety. Quinoa: It’s what pulls the dish together. Day-old quinoa fries up better. Green Onions: They add a fresh crunch. For the sauce: Oyster Sauce, Chicken Bouillon Soy Sauce, Pepper, Vinegar: These make our sauce yummy. Mix them well before adding to the dish. Sesame Oil: It’s the final touch that adds a special taste. A little goes a long way, so don’t overdo it! How To Make Quinoa Fried Rice Scramble the eggs (refer to the photo collage above). Once scrambled, set them aside on a plate. In a skillet or wok, heat the oil and sauté the onion, garlic, and ginger until they’re tender and fragrant. Add the frozen veggies directly from the freezer (no thawing required). Cook until they’re heated through and any moisture has evaporated. Stir in the pre-cooked quinoa. Prepare the sauce by whisking together a few simple ingredients. Add this to the quinoa mixture, ensuring everything is well-coated. Incorporate the scrambled eggs and fresh green onions, and your Quinoa Fried Rice is ready! VARIATIONS Switch Things Up For more crunch: Chop some cashews to sprinkle on top the quinoa fried rice. Add meat: Stir in some cooked, diced meat like leftover ham, chicken (or rotisserie chicken), or pork. You can also fry up some bacon alongside the veggies. Try cooked seafood (I recommend shrimp) too. Change up the veggies: Really, any stir-fry-friendly veggie goes well in this vegetable fried rice recipe. I recommend using smallish frozen pieces. Simply cook the veggies until they’re thawed and the water from them has evaporated. Some other ideas: broccoli florets, edamame, sugar peas, snap peas, celery, and cabbage. Vegan fried quinoa: Leave out the eggs and chicken bouillon powder, and replace the oyster sauce with a vegetarian version. You could also add in some cooked tofu. Cauliflower and quinoa fried rice: Add in a cup of riced cauliflower with the veggies; you might also want to make a little more sauce. Quinoa Fried Rice FAQs1Is Quinoa Fried Rice Good For You?I consider Quinoa Fried Rice a healthy recipe — it’s loaded with protein (eggs and quinoa), lots of veggies, fresh herbs/aromatics, and healthy grains (quinoa). The sauce is not loaded with sugar and there really isn’t a lot of oil in this recipe compared to many other versions. 2How Do You Make Quinoa Not Taste Bad? Rinse it well to remove the bitter saponin coating. Cook in broth instead of water. Add herbs, spices, or sautéed veggies. Mix with flavorful dressings or sauces. 3Is Quinoa Better Than Rce?Quinoa is packed with fiber, protein, vitamins, and minerals. One cup of cooked quinoa has around 40 fewer calories than the same amount of white rice, fewer carbs, 5 more grams of fiber, and twice the protein. Unlike rice, quinoa is a complete protein, offering all essential amino acids. Check out more health benefits here. More Delicious Quinoa Recipes: Quinoa Chili with sweet potatoes Roasted Sweet Potato Quinoa Salad with a lemon vinaigrette Quinoa Enchilada Bake vegetarian recipe Quinoa Salad reader favorite recipe! Kale and Quinoa Salad with a balsamic vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Quinoa Fried Rice 5 from 6 votes - Review this recipe Get ready for a flavor explosion! In just 30 minutes, you can whip up this Quinoa Fried Rice! Bursting with protein, overflowing with vibrant veggies, and topped off with flawlessly cooked eggs, all drenched in an irresistibly tasty sauce. SAVE TO RECIPE BOX Print Recipe Quinoa Fried Rice 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Get ready for a flavor explosion! In just 30 minutes, you can whip up this Quinoa Fried Rice! Bursting with protein, overflowing with vibrant veggies, and topped off with flawlessly cooked eggs, all drenched in an irresistibly tasty sauce. Course Dinner, Vegetarian Cuisine Chinese Keyword quinoa fried rice Prep Time 15 minutes minutes Cook Time 10 minutes minutes Total Time 25 minutes minutes Servings 2 -4 servings Chelsea Lords Calories 650kcal Author Chelsea Lords Ingredients▢ 1 tablespoon unsalted butter▢ 3 large eggs▢ 2 tablespoons olive oil▢ 1/2 cup diced yellow onion▢ 1/2 tablespoon minced fresh garlic (~2 cloves)▢ 1/2 tablespoon minced fresh ginger (~1/2 inch piece)▢ 1 cup frozen diced carrots and peas▢ 1/2 cup frozen corn▢ 1/2 cup frozen broccoli florets, (give a quick coarse chop to the large pieces)▢ 2 cups cooked quinoa day-old is best Note 1▢ 3/4 cup green onions, slicedSauce▢ 1 tablespoon oyster sauce▢ 1/2 teaspoon chicken bouillon powder▢ 1 tablespoon low sodium soy sauce▢ 1/4 teaspoon white pepper (or black pepper)▢ 1 teaspoon rice vinegar▢ 1 teaspoon sesame oil (or toasted sesame oil)US - Metric USMetric InstructionsSAUCE: Start by whisking together all of the sauce ingredients except the sesame oil in a small bowl. Set aside until needed. You might also want to prep all the veggies, too, because the cooking goes fast (dice onion, mince garlic, mince ginger).EGGS: Heat butter in a large nonstick skillet over medium-high heat. While the butter is melting, add all three eggs to a small bowl and whisk together. As soon as the butter is melted, pour the whisked egg mixture into the skillet. Swirl the skillet to get the eggs in one layer covering the bottom of the pan. Let stand for 30 seconds. Use a silicone spatula to fold the egg layer in half. Tilt the skillet to get any uncooked eggs to fill the empty section of the pan. Continue to press the eggs gently to the other side of the pan and tilt the pan to move any uncooked eggs to the cooking surface. Break up large clumps of egg with the spatula and then transfer to a plate and tent with foil. FRIED QUINOA: Add the oil to the skillet and increase the heat to high. Add diced onion and stir for about 3-4 minutes or until beginning to turn translucent. Add garlic and ginger and stir for about 20 seconds. Add in the frozen peas, carrots, corn, and frozen broccoli. Stir and cook for about 2-3 minutes or until veggies are defrosted and the excess water has evaporated. Add in the cold, cooked quinoa and sauce. Cook for 1 and 1/2 - 2 minutes or until the sauce coats all the ingredients.SERVE: Add in the reserved cooked egg and the green onions. Drizzle in sesame oil. Stir together, taste and season with salt if needed. Remove from heat, and serve hot. Video Recipe NotesNote 1: Quinoa: If you want to make this recipe with fresh quinoa, spread freshly cooked quinoa out on a sheet pan (lined with parchment paper for quick cleanup). While it's still hot, let it stand for a few minutes, and then place the pan in the fridge (or freezer) until chilled thoroughly. Nutrition FactsServing: 4servings | Calories: 650kcal | Carbohydrates: 68g | Protein: 24g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 294mg | Sodium: 826mg | Potassium: 951mg | Fiber: 11g | Sugar: 5g | Vitamin A: 7755IU | Vitamin C: 42mg | Calcium: 153mg | Iron: 6mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Citrus Quinoa Salad by Chelsea Lords Nutritious, fresh, and flavorful Citrus Quinoa Salad overflows with clementine oranges, roasted pistachios, creamy avocado, and goat (or feta) cheese. This salad is drizzled with a tangy and sweet citrus vinaigrette. Try our other popular quinoa salads next! This Quinoa Salad with a lemon vinaigrette or this Kale and Quinoa Salad are two favorites on the site. Citrus Quinoa Salad If you’re anything like me, your December was filled with way too many treats. Way too many. The minute January hits, there’s nothing I crave more than big hearty salads to save me from my sugar coma. My sister got married three days after Christmas and we spent the two days leading up to her wedding baking 800 cookies. These Snickerdoodles, these Toffee Cookies, and these Caramel Chocolate Cookies were the favorites of the evening! Baking 800 cookies really means we probably baked around 900 cookies and ended up with 800–all in the name of taste testing of course! I’ve lost count of how many cookies I’ve eaten the last couple of weeks, and I am certainly ready to increase my salad intake for the next month or so to rebalance a bit. Let’s talk quinoa This salad starts with cooked and cooled quinoa–or leftover quinoa from an earlier meal. Below are a few tips; you can also reference this guide on how to cook quinoa for more information. Make sure to rinse the quinoa before cooking it. Quinoa has a natural coating called saponin which can make it taste bitter. Pour the uncooked quinoa in a fine-mesh strainer and rinse under cold water thoroughly for 30 seconds to a minute. Allow time for the quinoa to steam. Once the liquid is absorbed, don’t rush to cool the quinoa; instead, let it stand (covered) for at least 10 minutes. Letting the quinoa stand allows the quinoa to fully “pop” and ensures it doesn’t end up watery or mushy. Let the cooked quinoa cool completely before adding the other ingredients. (See “quick tip” below.) I love mixing completely cooled quinoa with lettuce for added texture and vibrancy. We use mixed greens in this Citrus Quinoa Salad, but baby spinach would also be delicious. QUICK TIP To speed up the quinoa cooling process, spread the cooked and fluffed quinoa on a sheet pan in one even layer. Place the sheet pan in the fridge (or freezer) for 10-15 minutes or until cooled to room temperature. My favorite way to make a quinoa salad is with leftover cooled quinoa. (The process is so much quicker!) So next time you’re prepping food for the week or preparing a dish with quinoa in it, cook up extra quinoa alongside that and use it straight from the fridge in this Citrus Quinoa Salad. Citrus Dressing The dressing is simple, mild, sweet, a little bit tangy, and the perfect finishing touch to this salad. It’s incredibly simple to make — simply combine all the ingredients in a Mason jar and shake to emulsify. The one tool that makes this dressing even easier is a citrus juicer. It will transform your lemons and oranges to lemon juice (and orange juice) in seconds! QUICK TIPThe dressing can be made in advance; just be sure to shake it up again before drizzling over the Citrus Quinoa Salad. Store any leftover (or made ahead) dressing in the fridge. If the dressing separates or hardens in the fridge, don’t be alarmed; olive oil does this at cold temps. Simply set it out at room temperature for about 15-20 minutes and then shake it vigorously to re-combine. Other Citrus Quinoa Salad Toppings Avocados. The avocado lends an amazing creamy texture to this Citrus Quinoa Salad. Wait for perfectly ripe avocados– they make a huge difference in the overall texture. Here’s how to tell an avocado is ripe. Pistachios. I like to use dry-roasted and lightly salted for the best flavor (without extra work!). If they’re already shelled, that can also save some prep time. Oranges. If clementines are in season, those are my favorite to use! If you don’t have access to clementines, a can of mandarin oranges also works well. Make sure to thoroughly drain the can before adding it to the salad. Cheese. I’m obsessed with goat’s cheese in this salad, but unfortunately, my kiddos don’t share my affinity. Feta cheese is a great alternative, and if you’re dairy intolerant this Citrus Quinoa Salad is still delicious without cheese. Citrus Quinoa Salad Variations Adding protein. While it may seem this meatless salad is missing protein, it actually has a surprising amount of plant-based protein in the quinoa. (One cup of cooked quinoa has 24 grams of protein.) That said, if you’d like more protein, I’d recommend adding some grilled chicken or grilled flank steak (thinly sliced) on the side. Nuts. If you don’t eat nuts, feel free to leave them off! Replace them with dried cranberries or dried tart cherries. Alternatively, swap out the pistachios for a different kind of nuts like pecans or sliced almonds. Swapping out fruit. If you aren’t sure about fruit in a salad, try roasting up some beets in this salad and replacing the oranges with those beets. More details on roasting beets in this beet and goat cheese salad recipe. Citrus Quinoa Salad Storage Once dressed, this quinoa salad doesn’t store well. The dressing makes the lettuce and other ingredients soggy. I recommend only dressing what you will enjoy the same day. Store dressing and salad separately. (You’ll also want to store the avocado separately as well since it will brown.) More Quinoa Salads: Detox Quinoa Salad with cilantro, black beans, and corn Thai Quinoa Salad with a peanut butter dressing Caprese Quinoa Salad with a balsamic vinaigrette Southwest Quinoa Salad with a cilantro vinaigrette Sweet Potato Quinoa Salad with a lemon vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Citrus Quinoa Salad 5 from 9 votes - Review this recipe A nutritious, fresh, and flavorful Citrus Quinoa Salad with clementine oranges, roasted pistachios, creamy avocado, and goat (or feta) cheese. This salad is drizzled with a tangy and sweet citrus vinaigrette. SAVE TO RECIPE BOX Print Recipe Citrus Quinoa Salad 5 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A nutritious, fresh, and flavorful Citrus Quinoa Salad with clementine oranges, roasted pistachios, creamy avocado, and goat (or feta) cheese. This salad is drizzled with a tangy and sweet citrus vinaigrette. Course Salad Cuisine American Keyword citrus quinoa salad Prep Time 30 minutes minutes Quinoa Chilling Time 1 hour hour Total Time 1 hour hour 30 minutes minutes Servings 6 servings (as a side) Chelsea Lords Calories 244kcal Author Chelsea Lords IngredientsSalad▢ 1/2 cup uncooked quinoa (I use tricolor; regular works great!)▢ 5 cups fresh spring mix (baby lettuce & baby greens)▢ 3 3 fresh clementine oranges (~1-3/4 cup) Or 1 can (15 oz.) mandarin oranges, well drained▢ 1/3 cup shelled and coarsely chopped, roasted and lightly salted pistachios▢ 1/3 cup crumbled goat or feta cheese optional (I like goat cheese best)▢ 1 large ripe avocado diced▢ 1 teaspoon fresh lemon juice optionalDressing▢ 1/4 teaspoon minced garlic▢ 1/2 tablespoon Dijon mustard (do not use regular mustard)▢ 2 tablespoons apple cider vinegar▢ 1 tablespoon freshly squeezed lemon juice▢ 1 tablespoon freshly squeezed orange juice▢ 2-1/2 tablespoons extra virgin olive oil▢ 1-1/2 tablespoons honey (add slowly to desired sweetness)▢ Fine sea salt and freshly cracked pepperUS - Metric USMetric InstructionsQUINOA: Combine the quinoa and water with salt to taste (I add 1/2 teaspoon fine sea salt) in a small pot. Follow package directions to cook the quinoa. Cook until all of the liquid is absorbed and quinoa has "popped", about 15-25 minutes (depending on heat, pot size, etc). Remove from heat; let stand, covered, for 5-10 minutes to steam. Fluff with a fork and transfer to a bowl in the fridge to chill through. (To get it cold faster, spread it on a lined sheet pan and place in the freezer). Quinoa can be prepared 3-4 days in advance.DRESSING: Add all of the dressing ingredients to a Mason jar. Add salt and pepper to taste (I add about 1/4 teaspoon salt and 1/8 teaspoon pepper, but add to your personal preference). Seal the jar and shake until ingredients are combined. Refrigerate until ready to serve.SALAD PREP: Thoroughly drain the mandarin oranges or peel and segment clementines, shell and coarsely chop the pistachios, remove the skin and pit of the avocado, and thinly slice or chop. Drizzle the fresh lemon over the avocado.SALAD ASSEMBLY: In a large bowl, add in the spring salad mix and the cooked, COMPLETELY cooled quinoa. Gently toss to combine. Add in the oranges, pistachios, goat cheese, and avocado. Remove the dressing from the fridge, shake well, and pour over the salad (See Note 1.) We like using all the dressing for this salad, but you may want less depending on how dressed you like your salads (add slowly and to preference). Add some fresh cracked pepper and sea salt to taste. Enjoy immediately. Video Recipe NotesNote 1: If you aren't planning to finish the salad, only dress what you'll be eating. Also, only prep the number of avocados that you'll be eating that day. Nutrition FactsCalories: 244kcal | Carbohydrates: 20g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 220mg | Potassium: 761mg | Fiber: 7g | Sugar: 9g | Vitamin A: 15058IU | Vitamin C: 36mg | Calcium: 170mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
