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Tuna-White Bean Salad

We’re totally hooked on this Tuna-White Bean Salad with sun-dried herby tomatoes, fresh Italian parsley, creamy white beans, tangy red onions, olive-oil-packed tuna, and a zippy vinaigrette!

This Tuna-White Bean Salad is an incredibly quick meal to make and is loaded with protein! Serve it over toasted sourdough bread or eat it in lettuce wraps for a great low-carb meal.

Extra white beans? Try this phenomenal vegetarian white bean soup, white bean salsa, or white bean and sausage soup!

Tuna-White Bean Salad

If you’re looking for a low-carb and high-protein explosion of flavor, this is just the recipe to make. It whips together quickly, is zippy and tangy, and loaded with nutritious ingredients. I love a good creamy tuna salad a ridiculous amount, but when I’m in the mood for something lighter, this totally fits the bill.

As I’ve shared before, tuna is a long-time lunch staple at my home. When there’s “nothing in the fridge,” there are always trusty cans of tuna in the pantry to rely on. And we’re further relying on pantry staples of white beans, sun-dried tomatoes, and most of the dressing ingredients.

This salad is the perfect easy and light lunch option for when you’re focusing on quick, low-carb options.

Ingredients In Tuna-White Bean Salad

Tuna: I prefer tuna packed in olive oil but tuna packed in water works just fine. Be sure to thoroughly drain it before using.
Veggies: Make sure to get flat leaf Italian parsley opposed to curly for this recipe.
Dressing: The dressing makes this salad flavorful and creamy, adjust the mayo depending on how creamy you like it.

Tuna-White Bean Salad tips

Use canned tuna packed in olive oil for the best flavor. My personal favorite is Genova’s® albacore tuna. Tuna packed in olive oil is richer and has a fresher flavor.
Toast the bread or bagel. If you serve this in a sandwich or on a bagel, try toasting the bread first. This tuna salad will make un-toasted bread soggy in a hurry!
Make sure to get flat-leaf Italian parsley, as opposed to curly for this recipe. Flat-leaf parsley has a more robust flavor and curly parsley is used more commonly as a garnish.
I like to get the sun-dried julienne-cut tomatoes with herbs. The herbs in the tomatoes add lots of flavor (so we don’t need additional ingredients) and the julienne-cut tomatoes save chopping time.

QUICK TIP

Prep in advance. You can prepare the dressing ahead of time and refrigerate for up to five days. It’s likely the dressing will solidify (clump) as it sits in the fridge– that’s what olive oil does at cold temperatures. Simply let the dressing stand at room temperature for about 15-20 minutes and then shake to re-combine.

Variation ideas

Add a drizzle of olive oil. If serving Tuna-White Bean Salad on toast or a bagel, add a drizzle of extra-virgin olive oil on top of everything.
Sprinkle with red pepper flakes. To add a little heat, sprinkle red pepper flakes on top of the salad.
Replace the sun-dried tomatoes with roasted red peppers. If you’d prefer peppers instead of tomatoes, they work great in this salad too.

More tuna recipes

Avocado Tuna Salad with a light creamy dressing
Tuna Stack with a creamy avocado layer and fresh mango
Tuna Pasta cheesy pasta made in one skillet
Sriracha Tuna Salad Wraps with crisp veggies
Tuna Macaroni Salad with the best creamy dressing

Baked Chicken Tacos

by Chelsea Lords

Baked Chicken Tacos offer a burst of flavors with well-seasoned meat, cheese-filled crispy corn tortillas, and a creamy cilantro-lime sauce, all baked to perfection and served with various toppings.

Why We LOVE These Baked Chicken Tacos

Versatile: Use seasoned chicken in tacos, salads, wraps, or bowls.
Healthy: Ground chicken and veggies make it a nutritious choice.
Flavorful: Olive oil, garlic, onions, and tomato sauce enhance taste.
Convenient: Offers time-saving shortcuts and make-ahead options.
Adaptable: Customizable toppings and suitable for various diets.

Ingredients

Olive Oil, Onion, Garlic: Olive oil is used for sautéing, while onion and garlic provide a flavorful base.
Spices: A taco seasoning blend that adds depth and warmth to the chicken.
Ground Chicken: Serves as the main protein, offering a lighter filling.
Tomato Sauce: Adds moisture and sweetness to the meat.
Cheese: Gives a creamy, savory flavor when melted.
Corn Tortilla Shells: Offer a crunchy base for the fillings of baked chicken tacos.
Cilantro-Lime Sauce: A zesty, creamy sauce that enhances the tacos.
Toppings (Avocado, Tomatoes, etc.): Provide freshness, texture, and personalization.

How To Make Baked Chicken Tacos

Preheat oven to 400°F.
Cook onions in olive oil, add garlic, then stir in spices.
Brown ground chicken, mix in tomato sauce.
Bake tortilla shells for 5 minutes.
Fill shells with chicken, top with cheese.
Bake again until cheese melts.
Top with avocado, tomatoes, cilantro-lime sauce, and serve.

QUICK TIP

Cooked taco meat freezes well when stored in a labeled freezer bag. Freeze spread out and flat so it’ll thaw quickly. This will make a speedy dinner choice!

Baked Chicken Taco Toppings

Avocado: Use sliced or mashed with seasonings for guacamole.
Cherry Tomatoes: Chop for topping or substitute with pico de gallo.
Cilantro-Lime Sauce: Adds a cool, fresh flavor.
Cilantro: Optional, chop for additional flavor.
Lime: Squeeze for acidity and freshness.
Sour Cream or Greek Yogurt: For a lighter, flavorful topping.
Pickled Red Onions: Try this quick pickled red onion recipe used on these Chicken Tinga Tacos.
Green Onions: Alternative to cilantro for freshness.
Jalapeno: Thin slices for heat.
Cotija Cheese: Sprinkle for a salty finish.

More Easy Chicken Recipes

Caprese Quinoa Salad

by Chelsea Lords

Caprese Quinoa Salad starts with a seasoned quinoa base, topped with fresh cherry tomatoes, creamy avocado, pearled mozzarella, and fresh basil. A simple balsamic dressing ties everything together!

Caprese Quinoa Salad

This quinoa salad has it all! Fresh cherry tomatoes, caramelized onion, savory cooked quinoa, creamy avocados, mild and slightly tangy mozzarella cheese, and sweet basil. Not to mention, we’ve also got a balsamic vinaigrette that brings everything together and packs a punch of delicious tangy flavor.

When you’re craving summer in the dead of winter, this Caprese Quinoa Salad is just the thing to make!

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 thoroughly for 30 seconds to a minute.
You can improve the flavor of quinoa by seasoning it generously. A little bit of salt goes a long way so don’t forget to add it in. (Be sure to taste the Caprese Quinoa Salad before serving to see if it does need an additional pinch or two of salt.)
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.
Let the cooked quinoa cool completely before adding the other ingredients. (See “quick tip” below.)

QUICK TIP

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. 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 and use it straight from the fridge in this Caprese Quinoa Salad.

Other Caprese Quinoa Salad Toppings

Cherry tomatoes. While any tomatoes will work, we love the sweetness and juiciness of cherry tomatoes. I like using a medley pack of cherry tomatoes (in hues of orange, red, and yellow) to add a nice vibrant color to the salad.
Fresh avocado. The avocado lends an amazing creamy texture to this salad. Wait for perfectly ripe avocados, as they make a huge difference in this salad. Here’s how to tell when an avocado is ripe.
Fresh basil. The basil adds a classic Caprese flavor and sweetness to this salad. I like to stack the basil leaves in a pile and then roll them up tightly (like a cigar). Thinly slice the cigar of basil to get a perfect chiffonade.
Mini mozzarella pearls. The mozzarella pearls are fun, but not entirely necessary. Larger mozzarella balls can be used instead– just cut them into quarters first. Alternatively, block mozzarella will work too. I recommend cutting block mozzarella into small 1/2-inch cubes.
Dressing. The dressing is simple, mild, and adds the perfect finishing touch to this salad. Just combine all the ingredients into a mason jar and shake to combine. The dressing can be made in advance but be sure to shake it up again before drizzling over the Caprese Quinoa Salad.

Adding Protein to This salad

While it may seem this vegetarian salad is missing protein, it’s actually loaded with it. One cup of cooked quinoa has 24 grams of protein. Mozzarella cheese is also a great source of protein with around 8 grams of protein per ounce.

That said, this Caprese Quinoa Salad lends well to additional protein being added; I’d recommend leftover shredded rotisserie chicken — a lemon-herb flavored rotisserie chicken if you can find it! A side of grilled chicken is also a great option.

Caprese Quinoa Salad Storage

Once dressed, this salad doesn’t store well. The dressing makes the lettuce and other ingredients mushy. 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 tends to brown.

More quinoa salad recipes

Thai Quinoa Salad with a peanut dressing
Southwest Quinoa Salad with a cilantro-lime vinaigrette
Citrus Quinoa Salad with avocado and pistachios
Quinoa Black Bean Salad with a cilantro vinaigrette
Roasted Sweet Potato Quinoa Salad with a lemon vinaigrette

Greek Chicken Wrap

by Chelsea Lords

Greek Chicken Wrap: Load warm pitas with rotisserie chicken, veggies, and tzatziki-inspired dressing for a delicious meal.

Greek Chicken Wrap

There is no shortage of love for chicken salad on this website. I’ve reimagined it in countless ways, like these Pesto Chicken Salad sandwiches, this Curry Chicken Salad, or these Pineapple Chicken Salad sandwiches to name a few.

A Greek-inspired version was definitely in order. And today, that’s exactly what you’ll get. The dressing is inspired by tzatziki sauce, the chicken salad is loaded with traditional Greek salad veggies, and everything is loaded into pita bread. And, if that’s not enough, we’re finishing things off with a hearty dose of feta and a good drizzle of lemon juice!

There are four components to these wraps — the pita bread, the actual chicken salad, the dressing, and the wrap toppings; I’ll discuss each of these components below.

Pita Bread

To help make the pita bread more pliable and not tear as we fold it, warm it up. I like to slightly char the pita bread– it adds such a nice flavor and contrasting texture to the cool chicken and veggies.

To char pita bread: Spray both sides of the pita bread with olive oil cooking spray and “grill” the bread on the stovetop over the open flame (medium-low heat) until slightly charred, flipping with tongs as needed, about 10-15 seconds per side. Those of you with electric ranges can warm it (covered with a damp paper towel) in the microwave. It won’t char the bread, but it will keep it much more pliable.

Greek Chicken Wrap Filling

The secret to making these Greek Chicken Wraps is using rotisserie chicken! If you can find a lemon-herb seasoned rotisserie chicken, even better — that rotisserie chicken adds such a nice complementary flavor. Here are a few of my short-cut ideas:

For the fastest possible prep time, I recommend buying rotisserie chicken meat that has already been pulled from the bones and shredded. I’ve seen pre-shredded rotisserie chicken meat at Costco®, Smith’s® (Kroger), Trader Joe’s®, and Walmart®. Grocers recognize a valuable service when they see it!
Use flat-leaf Italian parsley, as opposed to curly for this salad. Flat-leaf parsley has a more robust flavor and curly parsley is used more commonly as a garnish.
I like to get the sun-dried julienne-cut tomatoes with herbs. The herbs in the tomatoes add lots of flavor (so we don’t need additional ingredients) and the julienne-cut tomatoes save chopping time.
A lot of stores sell pre-diced red onion in the produce section. If you’re in a hurry, that can save a bit of time.

Tzatziki-Inspired Dressing

The dressing on these Greek Chicken Wraps is inspired by Greek Tzatziki sauce with grated cucumber and a little bit of Greek yogurt. I tested this dressing a few times (once with all Greek yogurt) and it was a bit overpowering. So, although there isn’t a lot of Greek yogurt in the dressing, we found it to be the perfect amount to infuse the dressing with a nice tzatziki-like flavor without being too strong.

A few quick dressing tips:

Make sure to use good full-fat, plain Greek yogurt. We love Greek God’s® plain Greek yogurt in the sauce.
Use a flavorful mayo. The mayonnaise offsets the tang of the Greek yogurt and adds a nice creaminess. We love Hellman’s/Best Foods® in these Greek Chicken Wraps.
Squeeze liquid out of the cucumber. Cucumber has a very high moisture level and will water down the dressing, making it less flavorful. Before adding the grated cucumber to the dressing, wring out excess liquid a few times with paper towels or cheesecloth.
When zesting the lemon, avoid the white pith of the lemon — this is very bitter. Using a microplane (like this one), zest only the very outside yellow part of the lemon. Use a citrus reamer or this citrus juicer to have fresh lemon juice in a hurry!
Save some prep time by using a garlic press or pre-minced garlic. Even garlic powder can be used in the dressing in a pinch!
Regular cucumbers don’t work as well. They don’t have enough flavor and are too watery. Use an English cucumber or Persian cucumbers. (Persian cucumbers are sometimes labeled as mini/salad cucumbers.)

Greek Chicken Wrap Toppings

Greek Chicken Wraps reach new heights with these delicious toppings:

Thinly sliced or smashed avocado. I like to jazz the smashed avocado up just a bit by adding a quick squeeze of lemon, a pinch of salt and pepper, plus just a touch of garlic powder.
Lettuce. I like green leaf lettuce; using packaged, pre-washed salad greens makes this addition even easier.
Thinly sliced cherry tomatoes. Any tomatoes work, but we love cherry tomatoes best.
Feta cheese. This adds the perfect finishing salty seasoning and a good savory flavor to the Greek chicken wraps.
A drizzle of lemon juice. If you love lemon, finish things off with a squeeze of fresh lemon before folding the pita and enjoying it.

Some other topping ideas: thinly sliced kalamata olives, additional fresh parsley or fresh dill, thinly sliced red onions

QUICK TIP

A ripe avocado adds immense creaminess to these Greek Chicken Wraps. To make sure an avocado is ripe, press gently around the stem and if it gives, the avocado is ripe. (The “give” should feel like pressing the tip of your nose.)

More rotisserie chicken recipes

Chicken Melts on French bread with melted Cheddar cheese
Rotisserie Chicken Tacos with crispy taco shells
Quinoa Pilaf with an herb infusion sauce
Asian Chicken Tacos with a lime Sriracha sauce
Chicken Shawarma Wraps with a cucumber, tomato, and red onion topping

Mediterranean Pasta Salad

by Chelsea Lords

Mediterranean Pasta Salad overflows with delicious ingredients, including miniature farfalle pasta, sun-dried tomatoes, Kalamata olives, artichokes, and feta cheese. A tangy oregano-lemon vinaigrette finishes it off. Add some leftover grilled chicken or rotisserie chicken to turn this salad into a meal or enjoy as is for a great side dish or potluck favorite.

Try some of our other pasta salads next; this Greek Pasta Salad, Mexican Street Corn Pasta Salad, and Autumn Crunch Pasta Salad are all reader favorites on this site!

Mediterranean Pasta Salad

Several weeks ago, on a girl’s Bunco night, we enjoyed a delicious pasta salad! Ever since then, I have not been able to stop thinking about it! So many of my favorite ingredients – sundried tomatoes, pasta, Kalamata olives, parsley, and arugula…

And since I can’t get it out of my mind, I had to create my own take on that recipe! I’ve added a few more of my favorite ingredients: avocado (I’m thinking you aren’t surprised with this one!), cucumbers, rotisserie chicken, and feta cheese. I couldn’t quite remember the dressing my friend used on her salad but it tasted light and fresh, so I’ve used a favorite from here on the blog (the lemon vinaigrette from this sweet potato quinoa salad) and tweaked it ever-so-slightly to pair perfectly with this salad.

Picking a favorite pasta salad I’ve shared on this site feels akin to picking a favorite child, but I do have to say this one ranks pretty high up there. 🙂

Mediterranean Pasta Salad tips

Use pasta that has a lot of ridges: Using pasta that has a lot of texture allows for the dressing to coat it better and get into all the nooks and crannies. This leaves you with a more flavorful pasta salad. Our personal favorite to use in this recipe is miniature farfalle pasta.
Salt the pasta water. Since this pasta is eaten cold, the flavors tend to get muted. Make sure the pasta is well-salted as it cooks since salting is the only chance you have to season the actual pasta. Don’t be afraid to add more salt to the finished Mediterranean Pasta Salad if it needs it. Read about how to properly salt your pasta water here. As a general rule of thumb, I add 1 teaspoon of salt to every 4 cups of water.
Assemble this salad right before eating. This is not a pasta salad that sits well with the dressing. The dressing wilts the spinach/arugula mix quickly, giving it an unpleasant texture. If making it in advance, store the salad separately from the dressing and combine the two right before eating. Only dress meal-sized portions.

What should I put in a pasta salad?

We load this Mediterranean Pasta Salad with lots of veggies, feta cheese, and rotisserie chicken. If you aren’t a fan of some of the ingredients, leave them out and simply increase the quantities of the other salad additions. Make this salad exactly how you’ll love it, keeping the quantities of additions roughly equal. This salad has some chopped rotisserie chicken in it, but you can easily leave it out to make the salad vegetarian– no changes necessary.

Below are a few notes on some of the ingredients in this salad:

Sun-dried tomatoes with herbs: These are my current favorite sun-dried tomatoes. They’re sliced (julienne cut) and packed with herbs and olive oil, and don’t require any additional prep. I recommend avoiding the sun-dried tomatoes in a packet; look instead for the olive oil-packed tomatoes for this recipe.
Use good quality jarred artichokes and olives. The jarred artichokes and olives can be meh or really great depending on the brands you buy. I highly recommend DeLallo’s® (not sponsored, I just love their products) oil-packed artichokes for this salad.
Lettuce. I like adding a spinach-arugula blend but feel free to add just baby spinach (coarsely chopped) if that’s what you prefer.
Ripe avocado. A ripe avocado adds a great creaminess and flavor to this salad. You can tell if an avocado is ripe when it yields to gentle pressure (think: touching the tip of your nose).
Make sure to get flat-leaf Italian parsley, as opposed to curly for this recipe. Flat-leaf parsley has a more robust flavor and curly parsley is used more commonly as a garnish.

Pasta Salad FAQs

1Can I make pasta salad for a crowd?

Most pasta salads easily double or triple. They scale really well either to increase or decrease the quantities. Simple divide or multiply the ingredients by the number of people you want to feed with this salad.

2Do you rinse the pasta for pasta salad?

Rinsing the drained noodles in cold water helps bring the pasta down to room temperature quickly (so the salad can be eaten cold, not hot) and ensures the noodles don’t stick together.

Rinsing does wash off some of the starch, and starch is what helps sauces cling to the pasta.

If an individual recipe calls for rinsing, it’s a good idea to rinse.

3How do you keep pasta salad moist?

Because pasta is made of starch, it absorbs liquids and can become dry. To combat this, I usually add quite a lot of dressing to pasta salads. Instead of adding it all at once, add most of it when you mix the dish, and then gradually add more as needed to re-moisten the salad.

STORAGE

Storage Tips

Keep the salad, avocado, feta cheese, and dressing in different containers in the fridge for 3-4 days before serving. Mix them together only when you’re ready to eat. Once combined this salad doesn’t store great as the spinach will start to wilt and the avocado will brown.

More Mediterranean Favorites

Mediterranean Wrap with sun-dried tomatoes
Mediterranean Tuna Salad with Orzo pasta
Chicken Gyros with a quick tzatziki sauce
Greek Ground Turkey with lemon parsley rice
Mediterranean Sweet Potatoes with a creamy lemon sauce

Asian Ground Turkey

by Chelsea Lords

Asian Ground Turkey bowls burst with flavor and texture. Packed with “hidden” veggies and fresh herbs, these protein-packed, kid-friendly bowls are ready in 30 minutes or less!

Asian Ground Turkey Bowls

These Asian Ground Turkey bowls are one of my kids’ favorite meals and they’re one of my favorites to make when I’m short on time. They come together quickly, and I’m always thrilled to “sneak” in some extra veggies in kiddos’ diets.

With a few prep short-cuts, you can have these turkey bowls on the table in 30 minutes or less! I’ll share about those short-cuts below as well as break down the components of this recipe.

Rice

We love serving this Asian Ground Turkey over cooked basmati rice. I like to start with the rice so it can be ready right around the time the meat is ready. While you can prepare rice however you’d like, this is my favorite “short-cut” method for preparing basmati rice:

Measure the rice and place it in a bowl.
Cover it with cold water to soak for about 5-10 minutes.
Rinse in a fine-mesh sieve.
Meanwhile, fill a large pot with water and bring to a boil.
Once the water is at a rolling boil, drain the rice and add it to the pot.
Cook without reducing the heat, for 5 minutes (taste and test to make sure it is tender, if not add an additional minute) and then drain and fluff with a fork.

For a lower-carb option, use cauliflower rice as the base for these Asian Ground Turkey Bowls.

Asian Ground Turkey

The ground turkey comes together quickly once the sauce is prepared. (See more on the sauce in the section below.)

Here are a few short-cut suggestions:

Get pre-diced red onion from the produce section of your store.
Use jarred minced garlic or a garlic press.
Replace the minced ginger with ginger paste.
Instead of cutting carrots into matchsticks, buy packaged matchstick carrots.
And in a pinch (or if you really don’t want to chop!) leave out the diced red bell pepper.

Want to bulk the Asian ground turkey up with even more veggies? You could add an additional 1/2 cup veggies. I’d recommend diced water chestnuts and/or sliced mushrooms.

Asian Ground Turkey Bowls Stir-Fry Sauce

After the veggies have sautéed and the meat is mostly cooked, we add in this quick sauce — just whisk everything together in a bowl and pour it right into the skillet.

Here are the ingredients used in the sauce, as well as some notes on why we add each ingredient and possible substitutions.

Cornstarch: Use just a little for thickening. We start by whisking cornstarch and water until smooth before adding in the other sauce ingredients. This ensures the cornstarch doesn’t end up in clumps.
Soy sauce: To ensure this dish doesn’t end up overly salty be sure to use low-sodium soy sauce.
Oyster sauce: Oyster sauce gives an amazing depth of flavor. (don’t worry– it doesn’t make the dish taste like oysters.) Oyster sauce is the “secret” to this sauce. See the “quick tip” below for more information on this ingredient.
Chicken stock: I prefer the heartier flavor of stock, but broth also works here. Use low sodium if you’re concerned about the salt content.
Rice vinegar and lime juice: Both of these ingredients add a hit of acid and a nice contrasting flavor.
Honey: Use just a little to balance flavors and complement the savory aspects of this sauce.
Sesame oil: This adds a great authentic flavor. (Toasted sesame oil is my favorite!)
White pepper: This spice is typically milder than black pepper, with a less-complex flavor. You’ll find it among other spices/seasonings in the grocery store.
Beef bouillon powder: This is the “secret” to a deeply savory and flavorful Asian Ground Turkey!

QUICK TIP

What is oyster sauce? Oyster sauce is a rich sauce with a syrup-like consistency that is frequently used in Asian cuisine. It is made from oyster extract, but it does not taste like fish (despite the name, oyster sauce has more of a sweet and salty taste.) Oyster sauce is typically found in the Asian section of the international food aisle and can also be found online. My personal favorite oyster sauce is Lee Kum Kee® (not sponsored). This is an instance where quality matters; lower quality sauces may have more of a fishy taste.

Sriracha-Mayo Topping

This Sriracha-Mayo sauce is completely optional, but it adds a nice hit of spice, broadens the dimension of flavor, and delicious creaminess to these Asian Ground Turkey bowls. And it’s only four ingredients — the zest and juice of two limes, Sriracha® sauce, mayonnaise, and a tiny bit of sugar to balance it all out.

We love Hellman’s/Best Foods® mayo best in the Sriracha Sauce (not sponsored). I recommend adding the Sriracha gradually, to personal taste and spice preference. If you’re not familiar with Sriracha, it’s potently hot! If the sauce ends up too hot, add more lime juice to offset it. Not hot enough? Add more Sriracha, slowly.

Drizzle the sauce over the bowls or serve on the side.

More ground turkey recipes

Greek Ground Turkey with lemon-parsley rice
Ground Turkey Recipe cabbage stir fry
Turkey Chili with an amazing seasoning blend
Turkey Taco Salad with a creamy cilantro dressing
Spaghetti Squash with Turkey Meatballs with spaghetti sauce

Salsa

by Chelsea Lords

Easily make salsa year-round with this quick recipe using canned tomatoes! Just blend the ingredients in a food processor and enjoy with your favorite chips.

Why We Love This Salsa

Convenient: Uses easily available canned tomatoes and other pantry staples.
Quick and Easy: Minimal prep time with a simple food processor method.
Fresh-Tasting: Achieves a garden-fresh flavor using canned ingredients.
Customizable: Easily adjustable spice levels and seasonings.
Quality Focus: We use high-quality canned tomatoes for the best taste.

QUICK TIP

For a smoother salsa, blend the ingredients longer in the food processor. For a chunkier texture, pulse briefly and leave larger pieces.

Ingredients

Onion, Green Bell Pepper, Jalapeño, Garlic: Adds flavor and a bit of spice.
San Marzano Tomatoes: Provide a rich, sweet tomato base.
Fire-Roasted Green Chiles: Gives everything smokiness and mild heat.
Cilantro: Brings a fresh delicious flavor to the salsa.
Lime Juice, Sugar, Salt, Cumin, Pepper: Enhances and balances flavors.
Tomato Paste, Apple Cider Vinegar: Deepen tomato flavor and add tanginess.

How To Make Salsa

It’s as simple as 1,2,3…

Chop: Coarsely chop onion, pepper, jalapeño, and garlic.
Blend: Add all ingredients to a food processor and pulse to desired consistency.
Season and Chill: Taste, adjust seasonings, and chill to blend flavors.

QUICK TIP

Before chopping the jalapeño for salsa, remove its seeds and ribs to control heat level. Adjust the amount used according to your spice preference. Wear gloves while handling jalapeños to prevent capsaicin (which is inside of the pepper) irritation on skin or eyes.)

STORAGE

Store the salsa in an airtight container in the refrigerator for up to one week.
For longer storage, freeze it in a freezer-safe container for up to three months. Thaw in the refrigerator before using.

More Appetizers

Caribbean Passion Smoothie (Jamba Copycat!)

by Chelsea Lords

This Jamba Juice Copycat is a favorite — Caribbean Passion Smoothie is made with passion fruit juice, a blend of frozen fruit, ice, and orange sherbet.

Try some of our other dessert smoothies next, such as this Jamba Juice Strawberry Wild, or this Easy Pina Colada Recipe.

Caribbean Passion Smoothie

This tropical smoothie combines so many good fruit flavors — passionfruit, mango, peaches, strawberries, and orange. It’s intensely fruity, very sweet, and ultra thick. Just like you expect from Jamba Juice®, you can expect from this recipe!

We love being able to re-create our favorite smoothies from the comfort of home and this Caribbean Passion Smoothie is typically the most frequently made — it’s my boys’ favorite!

Caribbean Passion Smoothie Ingredients

Passion fruit juice. See the picture above for the exact juice we use in these smoothies. It’s a juice cocktail of three fruit juices and we find the flavor to be very similar to Jamba’s Caribbean Passion Smoothie. Jamba’s recipe uses a pear-white grape-mango-orange-passion fruit juice blend, so if you find a juice with some of those fruits in it, you should be good. Focus on finding a juice with passion fruit and mango, since those are the stand-out flavors in the smoothie that lend the tropical flavor.
Orange sherbet. Sherbet is not quite ice cream and not quite sorbet. It contains fruit and water (like sorbet) but also has buttermilk, cream, or milk (like ice cream). This gives it a slightly creamier texture than sorbet. However, if you need a dairy-free treat, orange sorbet (or mango sorbet) works great in this recipe as well! Vanilla frozen yogurt can also be used in a pinch, but the flavor is less tropical.
Frozen strawberries, frozen mango, and frozen peaches. We want to use frozen (not fresh) fruit to ensure this smoothie is ultra thick as well as very cold.
Ice. Ice helps cool down this smoothie and contributes to the thick consistency. Any ice works, but if you have pebble ice, it does blend up really nicely.

QUICK TIP

I sometimes purchase rainbow sherbet (instead of plain orange sherbet) and scoop out the orange sherbet for this recipe then use the other two sherbet flavors for different smoothies or desserts.

Caribbean Passion Smoothie Tips

When measuring the frozen fruit, pack it into a measuring cup to get an accurate measurement.
It’s helpful to add liquids into the blender first with frozen fruit and ice on top. This can help avoid blender cavitation.
To get a thick smoothie consistency, you’ll want to use a high-powered blender. Be patient, since the majority of the ingredients are frozen. Stir in between blending bursts if needed.
While it might seem silly to actually measure out the ingredients for this smoothie (instead of just eye-balling and throwing everything in), I do recommend measuring ingredients the first few times you make this Caribbean Passion Smoothie. Throwing random ingredients in a blender can often end up giving you way too much smoothie or the beverage can end up tasting off.

Storage/Leftovers

I recommend drinking this Caribbean Passion Smoothie all in one sitting, preferably right after making it. This smoothie doesn’t sit or store well as the ingredients quickly begin to separate and the thick smoothie consistency is lost.

If you’re uncertain it will all get finished in one sitting, I recommend halving the recipe — this drink is very forgiving as quantities are cut down.

More fruity desserts

Strawberry Shortcake Trifle with lemon cake
Grilled Peaches with vanilla ice cream
Mango Sorbet with honey mangoes
Strawberry Shortcake with lemon zest
Peach Cobbler with vanilla bean ice cream

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Caribbean Passion Smoothie

5 from 2 votes

- Review this recipe

This Jamba Juice Copycat is a favorite -- Caribbean Passion Smoothie is made with passion fruit juice, a blend of frozen fruit, ice, and orange sherbet.

Print Recipe

Caribbean Passion Smoothie

5 from 2 votes

- Review this recipe

Print Recipe

This Jamba Juice Copycat is a favorite -- Caribbean Passion Smoothie is made with passion fruit juice, a blend of frozen fruit, ice, and orange sherbet.

Course Dessert, Drinks, Snack

Cuisine American, Vegetarian

Keyword Caribbean Passion Smoothie

Prep Time 10

Total Time 10

Servings 2 smoothies

Chelsea Lords

Calories 315kcal

Author Chelsea Lords

Ingredients

US - Metric

Instructions

BLEND: To measure the fruit, pack it tightly into a measuring cup. In a high-powered blender, process all of the ingredients in the order they are listed on the recipe card. Blend until completely smooth and no chunks remain. If you aren't using a high-powered blender, you may need to stir ingredients a few times in between blends.
DRINK: Divide evenly between 2 cups (large serving) or 4 cups (treat-size serving) and enjoy immediately.

Video

Recipe Notes

Note 1: The exact juice we use in these smoothies is pictured in the blog post. It's a juice cocktail of three juices and we find the flavor to be very similar to Jamba's Caribbean Passion Smoothie. Jamba's recipe uses a pear-white grape-mango-orange-passion fruit juice blend, so if you find a juice with some of those fruits in it, you should be good. Focus on finding a juice with passion fruit and mango, since those are the stand-out flavors in the smoothie that lend the tropical flavor.

Note 2: If you need a dairy-free treat, orange sorbet (or mango sorbet) works great in this recipe as well! Vanilla frozen yogurt can also be used in a pinch, but the flavor is less tropical.

Nutrition Facts

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.

One-Pot Moroccan Stew

by Chelsea Lords

Moroccan Stew is filling, hearty, and perfectly spiced with an array of warming spices. This dish is loaded with veggies, chickpeas, Israeli couscous, and a blend of fresh herbs.

Moroccan Stew

This stew is going to blow you away! It’s packed to the brim with nutritious ingredients, yet there is so much flavor and texture! This stew is naturally vegetarian (and easily made vegan), yet very filling.

Besides how filling veggies can be in bulk, there is a lot of plant-based protein in this stew which helps keep you satiated longer. So although there is no meat, thanks to the chickpeas and sweet peas (see “quick tip” below), there is plenty of protein.

QUICK TIP

Peas are a surprising source of vegetable protein. In just 3/4 cup serving (100-calories), there is more protein in peas than in 1/4 cup of almonds or 1 tablespoon of peanut butter. This innocent-looking veggie packs a filling four grams of protein into this Moroccan Stew.

Prepping the Butternut Squash

Number 1 tip: Use a very sharp chef’s knife and a sturdy wooden cutting board.

Pick out good butternut squash. Look for butternut squash with a solid beige color and one that feels heavy for its size.
To prepare the squash for chopping, slice off the stems at both ends and then peel the entire squash. Slice the squash in half where the thinner end begins to widen around the middle.
Slice the thick end in half and with a sharp spoon, scoop out and remove the seeds. (You can roast the seeds too for a fun snack!)
Thinly slice the squash into 1/2-inch rounds.
Dice the squash rounds into even 1/2-inch cubes. The more even the pieces, the more evenly and quicker the squash will cook in this Moroccan Stew!
Here’s a great video tutorial on preparing the squash.

QUICK TIP

Alternatively, you can use pre-cut butternut squash as a great time saver. Typically bags of pre-chopped squash can be found in the refrigerated produce section of the grocery store.

Let’s talk couscous

Israeli couscous and regular couscous are made with similar ingredients, but regular couscous is much smaller. Israeli couscous pearls are bigger with a soft and chewy texture.

It’s important for this Moroccan Stew recipe to use Israeli couscous, also called pearl couscous. Here’s exactly what I use (also pictured above). It’s important to get the larger balls of couscous to fit the cooking time and texture of this stew.

Serving suggestions

Fresh, finely chopped cilantro and thinly sliced fresh basil add a burst of freshness and citrusy flavor to Moroccan Stew.
Fresh-squeezed lemon juice adds a hit of acid. The lemon zest adds an additional complementary flavor and intensifies existing flavors.
A scoop of Greek yogurt on top adds some coolness, additional texture, and flavor to the stew. It also further increases the amount of protein. Sprinkle some turmeric on top of the yogurt if desired. As far as the yogurt addition, I love Greek Gods® plain yogurt.
If you’re feeling ambitious, whip up some bread to dip in and enjoy with the stew!

Moroccan Stew Tips

Seasoning. If the stew tastes flat, it may just need a pinch more of salt and/or pepper. Note that not all salts will season the same –you’ll need more or less depending on the salt used. (I use fine sea salt in this recipe.) Another way to amp up flavors is to increase the amount of lemon juice, lemon zest, or fresh herbs.
Cut the butternut squash into small, even pieces. Even-sized pieces will provide uniform cooking time. You don’t want some soft squash pieces and some hard ones.
Use fire-roasted tomatoes. By using a can of fire-roasted tomatoes we’re adding layers of flavor and a hint of smokiness. I love Muir Glen® or Cento® fire-roasted crushed tomatoes best (not sponsored).
Stir frequently. As the stew simmers, it’s important to take off the lid and stir it frequently. Otherwise, the couscous has a tendency to stick to the bottom of the pot and become mushy.

Moroccan Stew Customizations

Replace the peas. If you aren’t sure about sweet peas, stir in some baby spinach or baby kale at the end instead. It will take just a minute to wilt down these greens.
Replace the chickpeas. Use white (cannellini) beans instead; simply stir in with the peas. (Make sure to drain and rinse these beans first.)
Swap out the squash. Try peeled and chopped sweet potatoes instead! (Check out this roasted sweet potatoes recipe for picking out and cutting sweet potatoes.)
Vegetarian/vegan. This recipe is naturally vegetarian and easily made vegan by leaving out the Greek yogurt topping.
Dairy free. This recipe is naturally dairy free.
Spiciness. As with most recipes, taste and adjust the seasonings to your personal preference. Remember, you can always add more, but you can’t remove the seasoning! As written, this stew has a bit of a kick. If you’d like less spice, I recommend leaving out the cayenne pepper and using McCormick® chili powder (the mildest chili powder I’ve found). For more spice, increase the amount of cayenne pepper and/or top individual bowls with red pepper flakes. Also, keep in mind that the seasonings will intensify as this Moroccan Stew cooks and even more as the leftovers sit.

More nutritious recipes

Sweet Potato Coconut Curry Soup with chickpeas
Butternut Squash Tacos with black beans
Lentil Soup with fresh herbs
Quinoa Pilaf loaded with protein!
Buddha Bowl with an herby kale sauce

Ground Pork Tacos

by Chelsea Lords

These Ground Pork Tacos start with warmed tortillas filled with a carnita-inspired ground pork mixture and are then loaded up with your favorite taco toppings. Add a lime crema on top for the perfect finishing touch!

Try some of our other favorite taco recipes next, like these Shrimp Tacos, Chicken Tacos, or Beef Tacos.

Ground Pork Tacos

My whole family loves pork carnitas, but sometimes the craving strikes and we don’t have the hours to wait for an entire pork shoulder or butt to cook. While pork carnitas are easy to make and quick to assemble, the pork itself does take a while to cook (even in a pressure cooker!).

So I decided to take the concept of pork carnitas and apply it to create an easy 30-minute dinner recipe — carnita-inspired ground pork tacos! I’ve borrowed flavors from traditional pork carnitas by using similar Mexican seasonings and pairing fresh citrus with the ground pork.

Below I’ll break down each component of these tacos from the tortillas to the ground pork filling to the toppings and finally the crema! Let’s get started!

Ingredients

Tortillas: You can use corn or flour tortillas.We like Street-sized flour tortillas best. Char or warm the tortillas to add even more flavor.
Ground Pork: When browning the pork, let it cook without touching in the skillet for a bit; we want to avoid stirring too much at the start, so it can get a nice brown crust. Browning equals flavor, so the more browning, the more flavorful the pork will be.
Onion, Garlic, Jalapeño: Save time by chopping them together in a food processor. Adjust the amount of jalapeño to control the spice level.
Seasonings: Add more or less depending on what you like.
Orange and Lime Juice: These juices make the meat taste fresh and a bit tangy. For stronger citrus-flavored ground pork tacos, add in the zest of the oranges and limes before juicing.

How To Make Ground Pork Tacos

Cook Pork: Brown the pork in a pan. Add onions, garlic, jalapeño, and spices. Cook until it smells good. Let the pork get a bit crispy for more flavor.
Make Lime Crema: Mix sour cream, heavy cream, lime juice, and garlic powder. Add salt and pepper to taste. Taste and adjust the lime for extra zing.
Warm Tortillas: Heat tortillas in a pan or over an open flame until they are a bit brown. Keep them warm under a cloth until ready to serve.
Assemble Tacos: Put pork in tortillas, then top with lime crema, avocado, cilantro, pickled onions, and cheese. Add the toppings right before eating so everything stays fresh.

Ground Pork Taco Toppings

Our favorite toppings for these tacos are quick pickled onions, thinly sliced jalapeños, ripe avocado, and lots of the lime crema. Here are details:

Quick pickled onions or regular (raw) red onions
Cheese: think Monterey jack and/or Cotija cheese
Thinly sliced cabbage
Coarsely chopped cilantro
Ripe avocado or guacamole
Pico de gallo or diced cherry tomatoes
Fresh lime juice
Lots of lime crema (more on this below)

QUICK TIP

If you’d like to add quick pickled red onions to top these tacos with, you’ll need:

1 large red onion, thinly sliced
1/4 cup red wine vinegar
1 teaspoon fine sea salt
1 tablespoon white granulated sugar

In a medium-sized bowl, combine the red onion, red wine vinegar, salt and sugar. Toss to coat. Leave at room temperature and toss every 5 minutes or so, while preparing the rest of the meal.

Lime crema

This sauce is light and fresh-tasting; it provides a nice cooling contrast to the pork. It’s very mild and intended to add a nice complementary flavor (not a strong or overpowering flavor) in these ground pork tacos.

Lite or low-fat sour cream works well here if you’re looking for a lighter option.
Use fresh minced garlic instead of garlic powder for a more strong garlic flavor.
For a stronger citrus flavor, add in more lime zest.

STORAGE

Storing: Keep lime crema, pickled onions, pork, and any other fresh toppings in separate airtight containers in the fridge. Use within 1 week for best quality.
Freezing: Cool the cooked pork mixture and place it in a freezer-safe bag or container. Freeze tortillas separately. Both can be stored for up to 3 months.

More pork recipes

Pork Stir Fry with zucchini and green beans
Pork Taquitos slow-cooked pork with a sweet honey-chipotle BBQ sauce
BBQ Pulled Pork Pizza with pineapple and bacon
Swedish Meatballs in a creamy gravy
BBQ Pasta Salad with BBQ pulled pork

Turkey Chili Recipe

by Chelsea Lords

This Turkey Chili Recipe is unbeatable! It’s packed with ground turkey, plenty of veggies, and the absolute best seasoning blend.

Why We Love This Turkey Chili Recipe

Lean Protein: Ground turkey is a tasty, lean option.
Flavorful: The very best seasoning blend for an incredible flavor.
Flexible Heat: Spice levels can easily be tailored to your liking.
Toppings Galore: Set out a wide array of toppings for endless customization.
Easy to Make: Simple steps and common ingredients make preparation a breeze!

Turkey Chili Recipe Ingredients

Oil: For sautéing veggies.
Onion, Red Pepper, Garlic: Adds the flavorful foundation.
Sweet Potatoes: Provide sweetness and texture.
Ground Turkey: Adds heartiness to the chili.
Spices: Blend for warmth, depth, and adjustable heat.
Tomato Paste & Crushed Tomatoes: Richen flavors and adds liquid.
Beans: Enhance texture, fiber, and richness.
Frozen Corn: Adds sweetness and crunch.
Chicken Broth: The liquid base of this chili.

How To Make This Turkey Chili Recipe

Sauté: Cook onion, red pepper, and garlic in olive oil.
Add Potatoes: Mix in sweet potatoes.
Brown Turkey: Add and brown the turkey.
Spice: Stir in spices and tomato paste.
Combine: Add tomatoes, beans, corn, and stock; boil.
Simmer: Cover and simmer until thick.
Serve: Top with your favorite toppings.

Topping Ideas

The toppings add so much to this Turkey Chili recipe, so you definitely don’t want to leave them out!

Sharp Cheddar: Grated on top for gooeyness.
Lite Sour Cream or Greek Yogurt: For creaminess.
Jalapeños: For spice.
Lime Juice: Enhances flavors.
Avocado: Adds richness.
Cilantro: Brings freshness; parsley or chives as alternatives.

STORAGE

Leftovers?

Freezing: Store whole or in portions in freezer bags, thaw overnight, and reheat in a pot.
Fridge Storage: Store this Turkey Chili Recipe in an airtight container, 3-4 days.
Serving Ideas: Top potatoes, hot dogs, or salads with leftovers.

Great Side Dish Ideas

30 Quinoa Recipes You Will Be Obsessed With

by Chelsea

30 Quinoa Recipes You Will Be Obsessed With

Have you jumped on the quinoa bandwagon yet? It’s one of the trendiest foods around, and with good reason! Quinoa (pronounced KEEN-wah) is a seed that is cooked like a grain. It’s vegetarian and is also a complete protein. That means it contains all the necessary amino acids to make it a ‘whole’ protein just like meat is. If you’re just learning, be sure to check out our guide outlining How to Cook Quinoa. Hint: it’s super easy! Quinoa is a lot like tiny rice grains, so any dish that uses rice could be a good candidate for quinoa. Check out our collection below! Whether it’s a salad, a bowl, dinner, lunch, vegetarian, or part of a meat-filled meal, you can find something delicious here — we’ve got 30 quinoa recipes you are going to love!

Best Quinoa Recipes

While we like to think that ALL of our recipes are unbeatable, it sometimes helps to have a list of the best-of-the-best choices. And that’s what we have here, with our BEST quinoa recipes. Take a gander at the Sweet Potato-Quinoa Salad, Quinoa Black Bean Salad, Tex Mex Quinoa, Chicken Sweet Potato Soup (yup, there’s quinoa in there!) and Quinoa Fajitas. There’s a little something for everyone in this group and they’re all top-rated choices on our site.

1. Sweet Potato-Quinoa Salad

With over 100 rave reviews, this Sweet Potato-Quinoa Salad is insanely popular– and for good reason! It’s delicious, healthy, and packed with nutrients.

One reader said: “This salad is so insanely delicious. I’ve been sitting here, eating leftovers for lunch (still just as good, if not better, the next day!) trying to find words that would do this salad justice. I’m at a loss. I want to send the recipe to everyone I know and tell them to make it right away. Every single flavor blends together so amazingly well. So glad I ran across your site and this recipe!”

2. Quinoa Black Bean Salad

Quinoa Black Bean Salad is one of our favorite weekly meal preps, side dishes, or meals. You’ll love the delicious cilantro dressing!

One reader said: “Wow!! This was my first time attempting to make quinoa as well as sweet potatoes. Success! It came out fantastic and I just finished the leftovers ( a tiny portion carefully hidden from the rest of the family… Ahem!) on day 3. 🙂 Thanks for sharing this delicious dish!”

3. Tex Mex Quinoa

Dump all your ingredients in the crockpot and let it do all the work for this show-stopping Tex Mex Quinoa dish!

One reader said: “I’ve never felt compelled to leave a review for a recipe…until now! This is my new delish, healthy go-to. I make it weekly for myself, and even my meat-loving carnivore of a boyfriend can’t get enough of this meat-free tastiness. Thanks so much for this tasty recipe!”

4. Chicken Sweet Potato Soup

With over 200 rave reviews, you won’t believe how easily this Chicken Sweet Potato Soup comes together. Throw everything into a slow cooker and be rewarded with a comforting and nutritious meal.

5. Quinoa Fajitas

These Quinoa Fajitas are unlike any fajitas you’ve ever tried! The filling contains loads of veggies, shredded chicken, and quinoa! Dump everything into a slow cooker and forget about it until dinner time.

One reader said: “This meal includes my favorite foods all in one, was super easy and didn’t require as much chicken as most recipes…so inexpensive as well! I served it to my kids in tortillas but I ate it alone…it’s a hearty meal in itself! Thank you for experimenting so others can enjoy!”

Quinoa Salad Recipes

Quinoa is the perfect salad ingredient. It’s light, healthy, and takes on the flavors of the other ingredients. What’s not to love?! Try Quinoa Salad, Caprese Quinoa Salad, Quinoa Fruit Salad, Thai Quinoa Salad, or Kale and Quinoa Salad. And if you’re so inclined, write a 5-star review and tell us why you like it!

6. Quinoa Salad (Quinoa Recipes Favorite!)

This Quinoa Salad is wildly popular and for good reason! We combine perfectly cooked quinoa with an array of fresh veggies and top it all off with the best lemon vinaigrette!

One reader said: “Made this for lunch today, as I had on hand all the ingredients. It was fantastic! My husband loved it. Thank you, for this amazing recipe. I will definitely be making it again in the future, as it was easy, quick and delicious.”

7. Caprese Quinoa Salad

Caprese Quinoa Salad is the perfect healthy summer salad and it’s all tied together with a simple balsamic dressing!

One reader said: “This salad literally feels like I’m in Italy! Obsessed!”

8. Quinoa Fruit Salad

This fresh and lively Quinoa Fruit Salad starts with tender quinoa and loads on fresh fruits and a tangy citrus vinaigrette.

One reader said: “This salad is amazing! A friend of mine recently turned me on to quinoa and when I saw this recipe I knew I wanted to try it. My baby is due in 3 weeks and I have been trying to plan pre-, active- and post-labor meals and thought this would hit the spot and give me an energy boost to get through it. I just made it to see if it’s a must have when the time comes and it is! I can’t stop eating it haha it’s so delicious. Thanks so much for sharing this recipe. It is my new go to! Yum!”

9. Thai Quinoa Salad

This crunchy, flavor-packed Thai Quinoa Salad is tossed with a peanut dressing that takes just minutes to whip together in the blender.

One reader said: “Took for a birthday potluck at work. Everybody loved it and wanted recipe. Cooked quinoa in veggie broth and added dried cherries. So so good”

10. Kale and Quinoa Salad

Our favorite Kale and Quinoa Salad is a powerhouse of nutrients! We’re tossing together kale, quinoa, fresh fruit, feta cheese, crushed pistachios, and dried blueberries. Toss everything with a balsamic dressing and be prepared to fall in love with this salad!

One reader said: “Love this salad – I’ve already made it three times this month….Thanks for a great recipe!”

Quinoa Recipes For Dinner

Who wants quinoa for dinner? You will, once you try these amazing recipes that focus on quinoa for suppertime! Butternut Squash Chili, White Bean and Kale Soup, Quinoa Enchilada Bake, Healthy Chicken Tortilla Soup, and Honey Lime Chicken will make dinnertime an adventure in delicious dining. We love feedback, so please feel free to write a review of your favorites!

11. Butternut Squash Chili

Nutritious Butternut Squash Chili is packed with flavor and filled to the brim with good-for-you ingredients and so simple, thanks to the slow cooker!

One reader said: “This is literally the best soup I’ve had this year!! Maybe ever!! And I love how healthy it is!!”

12. White Bean and Kale Soup

Our favorite White Bean and Kale Soup is nutritious and delicious. It’s the perfect vegetarian soup that is still loaded with protein and all the good things!

One reader said: “This is the first recipe of yours that I made, Chelsea, and it’s the one that inspired my current love of healthy cooking. I had never even tried quinoa or kale before making this recipe, nor had I made a soup (or really anything) from scratch. We make this recipe constantly for guests now and love how easy it is. Thank you for inspiring my obsession with healthy recipes!”

13. Quinoa Enchilada Bake (Quinoa Recipes Favorite!)

This Quinoa Enchilada Bake is always a hit with the kids. It’s the perfect way to get veggies, protein, and all the good things in while also keeping everyone happy.

One reader said: “This recipe is AMAZING. It has everything I love in it! Veggie enchiladas without the yucky, gooey tortilla and instead with healthy quinoa!”

14. Healthy Chicken Tortilla Soup

This Healthy Chicken Tortilla Soup has loads of good-for-you ingredients! Add all your favorite tortilla soup toppings and be prepared to be completely hooked on this soup!

One reader said: “This is the 3rd soup of yours I’ve made (sweet potato and quinoa, chicken parmesan, and now this one!), and 3 for 3 have been amazing. I love that I can now look to your blog to find a reliably delicious and easy-to-make crockpot soup!!”

15. Honey Lime Chicken

Honey -Lime Chicken is marinated in the perfect marinade– infusing it with incredible flavor.

One reader said: “This recipe was DELICIOUS! We loved the sauce and served it with the quinoa. Yummy!”

Quinoa Bowl Recipe

Everything’s better in a bowl, right? Well, quinoa is no exception! Make scrumptious, simple dinners even better when quinoa is the star! Go vegetarian with Sweet Potato Buddah Bowl, Sweet Potato Bowl (there’s a difference!), or plain Buddah Bowl, or add some meat and enjoy Chicken Quinoa Bowl, or Burrito Bowls. Once you get the hang of mixing ingredients and flavors, the sky’s the limit with these bowl combinations.

16. Sweet Potato Buddha Bowl

This nourishing Sweet Potato Buddha Bowl is always perfect with a cilantro and parsley sauce.

One reader said: “This was amazing! My husband, who thinks every meal is better with meat, raved about it. The chimichurri made the entire dish pop!! Will definitely make it again.”

17. Chicken Quinoa Bowl

Easy and nutritious Chicken Quinoa Bowl brings together all the best healthy ingredients with fresh mango-black bean salsa.

One reader said: “I made this for dinner earlier this week, and it became an instant favorite with my family. The flavor of the chicken was amazing, and the salsa was fresh and delicious. We loved it so much, we are having it again tonight! Thanks for sharing this fantastic recipe!”

18. Buddha Bowl

A nutritious and flavor-packed Buddha Bowl features cooked quinoa, cauliflower, sweet potatoes, red onion, crispy chickpeas, and a delicious herby sauce to top it off.

One reader said: “I made this for dinner tonight for my husband and me, and we both loved it…I’ll definitely make this recipe again.”

19. Sweet Potato Bowl

This amazing and meatless Sweet Potato Bowl is easy to make and always a crowd pleaser.

One reader said: “My husband and I have been eating these taco bowls for the past couple nights, and I just want you to know how much we’re enjoying them! They’re so delicious and flavorful. This is definitely a recipe I’ll revisit again and again. Thanks for another great recipe, Chelsea!”

20. Burrito Bowls (Quinoa Recipes Favorite!)

Burrito Bowls are a family favorite. You’ll love how all the flavors complement each other for the perfect meal! It’s also the best for meal prep!

One reader said: “Made this for dinner and it was delicious! I will definitely be making this again (and again, and again)! Thank you!!!”

Quinoa Recipes Vegetarian

Quinoa makes the perfect protein for vegetarian and vegan meals since it’s a complete protein. You won’t miss the meat in Mexican Chickpeas, Sheet Pan Quinoa Pilaf, or Crockpot Quinoa. And the same goes for side dishes like Quinoa Pilaf and Citrus Quinoa Salad: they’re perfectly wonderful and their healthiness is beside the point!

21. Mexican Chickpeas

Perfectly spiced Mexican Chickpeas are roasted to perfection and drizzled in the best creamy cilantro-lime sauce! Serve ’em up in bowls or in lettuce wraps.

One reader said: “These Mexican chickpeas are next level! They are seriously unbelievably flavorful and delicious! We can’t get enough of this meal! Thanks Chelsea!”

22. Sheet Pan Quinoa Pilaf

Try Sheet Pan Quinoa Pilaf — all we’re doing is roasting everything together– yes even the quinoa– and then topping it all in a irresistible balsamic dressing!

One reader said: “Oh my goodness, I made this today & let me tell you it is AMAZING, it has so much flavour…This will definitely be in our dinner rotation. Thank you for an amazing recipe, I will be sharing this!!”

23. Crockpot Quinoa

Fajita-inspired flavors make up this delicious, nutritious Crockpot Quinoa. Add everything (uncooked) into a slow cooker and forget about it as the appliance works its magic! This recipe is vegetarian and can easily be made vegan.

24. Quinoa Pilaf

This tasty Quinoa Pilaf is loaded with good-for-you ingredients! We add lots of veggies and an incredible lemon-herb sauce to finish it off. Healthful, hearty, and so much flavor!

One reader said: “I’m loving this dish, Chelsea! I love quinoa and it’s packed with so many fresh veggies and chicken. I would eat this any day of the week.”

25. Citrus Quinoa Salad

Nutritious, fresh, and flavorful Citrus Quinoa Salad overflows with incredibly healthy and clean ingredients. We drizzle it all in a tangy and sweet citrus vinaigrette.

One reader said: “Even my not-so-healthy family and friends love this salad! I just recommended it to my sister who called and needed something for an office party.”

QUICK TIP

Did you know you can make quinoa popcorn? Because it’s much tinier than regular popcorn, the popped quinoa makes a great salad garnish. Heat the quinoa in a covered skillet, no oil is needed. Keep the pot moving so nothing burns and when the popping stops, it’s ready!

Quinoa Recipes For Lunch

Look to quinoa for lunchtime goodness! It’s a quick protein to fix and the options are endless. Try some Quinoa Fried Rice, Tacos, or Chili, or even whip up Bruschetta Chicken (with quinoa), Crockpot Chicken, or Quinoa Veggie Soup. They’re just as fast as leftovers and fun to eat!

26. Quinoa Fried Rice

Quinoa Fried Rice can be ready in about 30 minutes. It’s nutritious, delicious, and beyond easy. So skip that fried rice takeout and give this dish a try!

One reader said: “The best fried rice dish ever! And so easy to make. It’s the perfect weeknight dinner.”

27. Quinoa Tacos

We’re dumping everything into a crockpot and letting it do the work for these Quinoa Tacos. Not only are they healthy and delicious but they are so flavorful!

One reader said: “Oh my goodness, this recipe is so good. I’m not a big fan of quinoa, but I had some in the pantry so I thought I would give this a try. I wasn’t expecting much. We have had it two nights in a row now. Leftovers were just as good as the first day. This will definitely become one of our go so dinners. Thank You!”

28. Quinoa Chili (Quinoa Recipes Favorite!)

Quinoa chili is crazy popular on our site. You won’t miss the meat in this dish and you’ll love all the different ingredients and flavors you get from this dish.

One reader said: “Just made this recipe for the first time and was blown away with how delicious it is!! The spices and flavor of everything is amazing. Will definitely be making this again very soon!”

29. Bruschetta Chicken

This Bruschetta Chicken is fresh, flavorful, and made with good-for-you ingredients!

One reader said: “By far one of the best dinners I’ve made!! It was a huge family hit!”

30. Crockpot Chicken Quinoa Veggie Soup

An “empty out the fridge” kind of soup–just add it all into a crockpot for the perfect nutritious meal.

One reader said: “This is a FABULOUS recipe! I have literally shared this with a dozen friends and family so far. This will for sure be in the regular rotation of winter meals!”

Tuna-White Bean Salad

Ingredients In Tuna-White Bean Salad

Tuna-White Bean Salad tips

QUICK TIP

Variation ideas

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Tuna-White Bean Salad

Tuna-White Bean Salad

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Dressing:

Tuna Salad

Instructions

Video

Recipe Notes

Nutrition Facts

DID YOU MAKE THIS RECIPE?

Why We LOVE These Baked Chicken Tacos

Ingredients

How To Make Baked Chicken Tacos

QUICK TIP

Baked Chicken Taco Toppings

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Baked Chicken Tacos

Baked Chicken Tacos

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Baked Chicken Tacos

OPTIONAL: Cilantro-Lime Sauce

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Caprese Quinoa Salad

Quinoa Tips

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Adding Protein to This salad

Caprese Quinoa Salad Storage

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Caprese Quinoa Salad

Caprese Quinoa Salad

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Salad

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Nutrition Facts

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Greek Chicken Wrap

Pita Bread

Greek Chicken Wrap Filling

Tzatziki-Inspired Dressing

Greek Chicken Wrap Toppings

QUICK TIP

More rotisserie chicken recipes

Greek Chicken Wrap

Greek Chicken Wrap

Ingredients

Chicken Salad

Dressing

Toppings/Assembly

Instructions

Video

Recipe Notes

Nutrition Facts

DID YOU MAKE THIS RECIPE?

Mediterranean Pasta Salad

Mediterranean Pasta Salad tips

What should I put in a pasta salad?

Pasta Salad FAQs

STORAGE

Storage Tips

More Mediterranean Favorites

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Ingredients

Salad

Dressing

Instructions

Video