Crispy Rice Bowl with Browned Butter Sweet Potatoes and Herby Green Tahini. Keeping things healthy and delicious with this Crispy Rice Bowl with …
Crispy Rice Bowl with Browned Butter Sweet Potatoes and Herby Green Tahini.
Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas This Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas is the perfect pantry staple…
Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas
Creamy Golden Rice with Spiced Chickpeas. This Creamy Golden Rice with Spiced Chickpeas is the best bowl of (healthy) comfort food. Kind of like soup, similar to a stew, but creamier with more rice. 37 more words
Creamy Golden Rice with Spiced Chickpeas. — Half Baked Harvest
California Chicken, Veggie, Avocado and Rice Bowls. Also known as the non-boring chicken and rice dinner bowl that’s so darn GOOD. Spice rubbed grilled chicken served up bowl style with grilled peppers, zucchini, mashed avocado, tomatoes, and crumbled cheese. 33 more words
via California Chicken, Veggie, Avocado and Rice Bowls. — Half Baked Harvest
A collection of the most quintessential quinoa recipes! These quick and easy recipes include: salads, soups, cookies, desserts, breakfasts, chicken, vegetarian, etc. Sweet or savory? I have been a fan of quinoa ever since I first came across it! 31 more words
 👨🏻🍳👨🏻🍳 35mins
 😋😋 Serves 4
INGREDIENTS :
1-2 tbsp rapeseed oil
A good handful of mint leaves
100g natural yoghurt
4 tbsp flaked almonds, toasted
Sea salt and ground black pepper
For the meatballs:
500g best quality sausage meat
1 tbsp cumin seeds, toasted & crushed
1 tbsp coriander seeds, toasted & crushed
1 tbsp fennel seeds, toasted & crushed
1 tsp cayenne pepper
For the couscous:
250g couscous
400ml chicken stock, just boiled
1 tbsp harissa paste
Get full recipe👇🏻
http://www.donalskehan.com/recipes/morrocan-spiced-sausage-meatballs-with-harissa-cous-cous/
Ingredients
• 5 chicken thighs, (bone in and skin on or off)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons minced garlic, divided (or 6 cloves garlic, crushed)
• 2 tablespoons hoisin sauce, divided
• 1 tablespoon rice wine vinegar, or Shaoxing (Chinese) wine
• 1 teaspoon sesame oil
• ground white pepper, to season
• 1 large onion, chopped
• 2 1/2 cups chicken broth (or stock)
• 1 1/2 cups long-grain white rice
• 1/2 cup water
• 1 tablespoon oyster sauce
• 1/2 teaspoon Chinese five spice powder, optional
• 3/4 cup frozen peas, corn and carrots (thawed)
• Chopped fresh green onions/scallions or shallots
Get full recipe 👇🏻
Did you guys know you can now rate my recipes??? Feel free to add a rating to any of my recipes you’ve tried in the comments section below the recipe. Thanks!! This Loaded Cilantro Lime Cauliflower Rice is packed to the max with goodness (cauliflower, black beans, avocado, corn, tomatoes) and it’s brimming with fresh…
via Loaded Cilantro Lime Cauliflower “Rice” — Cooking Classy
This is officially my first time making cauliflower rice and I’m now totally a believer! These Cilantro Lime Shrimp and Cauliflower “Rice” Foil Packs are packed with delicious flavor and also prove that there are healthy, tasty alternatives to plain white rice. And if you don’t have a food processor, no worries. You can still…
via Cilantro Lime Shrimp and Cauliflower “Rice” Foil Packs — Cooking Classy
Get full recipe:
http://www.jamieoliver.com/recipes/eggs-recipes/spiced-veggie-rice-with-poached-eggs/
Time: 35 minutes
Yield: Serves 6 to 8
Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1016222-rainbow-quinoa-salad
INGREDIENTS
¼ cup fresh lemon juice
Salt to taste
1 small garlic clove, puréeed (optional)
¼ teaspoon ground cinnamon
1 teaspoon pomegranate molasses
⅓ cup extra- virgin olive oil
4 cups water
⅔ cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)
¼ cup chopped cilantro
¼ cup chopped fresh mint
½ cup chopped fresh parsley
Salt to taste
1 cup red quinoa or rainbow quinoa, rinsed
¼ cup lightly toasted pistachios
¼ cup lightly toasted almonds, chopped
¼ cup chopped walnuts
2 teaspoons lemon zest
With the spring weather rolling in I have been thinking a lot about citrus-y flavours and these cuban mojo pulled pork quinoa bowls with pineapple salsa are my latest obsession! The pork is marinated in a sour orange and garlic marinade overnight before the pork is slowly braised in that orange sauce until it is…
via Cuban Mojo Pulled Pork Quinoa Bowls with Pineapple Salsa — Closet Cooking
The perfect Monday Bowl: Cauliflower Rice Carne Asada Bowl! The post Cauliflower Rice Carne Asada Bowls with Mango Salsa. appeared first on Half Baked Harvest.
via Cauliflower Rice Carne Asada Bowls with Mango Salsa. — Half Baked Harvest
My current obsession is poke (a Hawaiian style raw fish salad) and after trying out a bunch of local poke rice bowls it was time to make my own! My favourite fish to enjoy raw has to be tuna, with salmon coming in second, so I like to start my poke off with raw ahi…
via Ahi Tuna Poke Bowl — Closet Cooking
Author: Martha Rose Shulman
Time: 1 hour
Yield: About 2 1/2 quarts
Get full recipe 👇🏻
http://cooking.nytimes.com/recipes/1013621-flax-and-mixed-grains-granola
INGREDIENTS
5 cups flaked or rolled oats, or a mixture of flaked or rolled oats and other grains, such as rye and wheat
1 cup oat bran
1 cup coarsely ground toasted flaxseeds
1 cup chopped nuts (I recommend almonds and pecans)
½ to 1 teaspoon freshly grated nutmeg (to taste)
2 to 3 teaspoons ground cinnamon (to taste)
½ teaspoon salt (optional)
⅓ cup canola oil
½ cup mild honey, like clover honey, or agave syrup
1 tablespoon vanilla
1 to 2 cups raisins (optional)
Cuban style steak and avocado rice with pineapple chimichurri…more bowl food. The post Cuban Style Steak and Avocado Rice with Pineapple Chimichurri. appeared first on Half Baked Harvest.
via Cuban Style Steak and Avocado Rice with Pineapple Chimichurri. — Half Baked Harvest
HERBY JEWELLED TABBOULEH RICE
Ingredients
150 g brown rice
½ a bunch of fresh mint , (15g)
1 bunch of fresh flat-leaf parsley , (30g)
2 spring onions
1 lemon
extra virgin olive oil
½ a pomegranate
25 g shelled unsalted pistachios
200 g roasted peeled red peppers in brine
1 x 200 g quality fillet steak , preferably 3cm thick
10 g feta cheese
Method
🍲🍲 Cook the rice according to the packet instructions, then drain and put into a bowl.
🍲🍲 Pick and finely chop the mint and parsley leaves, including any tender stalks. Trim and finely slice the spring onions, then stir through the rice with the herbs, the lemon zest and juice, 1 tablespoon of oil and a pinch of black pepper.
🍲🍲 Holding the pomegranate half cut side down in your fingers, bash the back of it so the seeds tumble out, stir most of them through the rice, then taste and season to perfection.
🍲🍲 Preheat a griddle pan on a high heat, lightly toasting the pistachios while it heats up. Once golden, crush them in a pestle and mortar and stir most of them through the rice.
🍲🍲 Use a ball of kitchen paper to carefully rub the griddle bars with a little oil. Drain the peppers, open them out and grill on both sides, then remove to a plate.
🍲🍲 Rub a little oil and a pinch of sea salt and pepper into the steak, then griddle for 2 to 3 minutes on each side for medium-rare, turning every minute, or until cooked to your liking. Rest the steak for a couple of minutes on top of the peppers while you pile the rice on a platter.
🍲🍲 Toss the steak and peppers in the resting juices, slice up the steak, add both to the platter and crumble over the feta. Scatter over the rest of the pomegranate seeds and pistachios, then serve.
Ingredients
1 pound skin on salmon, cut into 4 pieces
2 tablespoons olive oil
1 tablespoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt and pepper
zest of 1 lime
Citrus Avocado Quinoa Salad
1 cup plain greek yogurt
1/2 cup fresh cilantro
juice of 2 limes
1 teaspoon honey
kosher salt
1 bunch kale, chopped
3 oranges or grapefruits, I used grapefruit, blood and cara cara oranges
1 avocado, sliced
1 cup cooked quinoa
fresh cilantro, microgreens, and or basil, for topping
Instructions
In a large gallon size zip-top bag or bowl, combine the olive oil, smoked paprika, garlic powder, thyme, salt, pepper and lime zest + lime juice. Add the salmon and toss to combine.
Heat a medium size skillet over medium-high heat. Add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon.
To make the salad. In a blender, combine the yogurt, cilantro, lime juice, honey and a large pinch of salt. Blend until creamy and smooth. Taste and add salt if needed.Add the kale to a large bowl and massage with a few tablespoons of the yogurt sauce.
Add the oranges, avocado, and quinoa and gently toss to combine. Divide the salad among plates and top with salmon. Serve with the remaining yogurt sauce.
Source 👇🏻
Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad.
Do we need much more in life than good Mexican food like these healthy and delicious Grilled Chicken Burrito Bowls with Avocado Salsa? I’ve been craving Mexican/Southwestern food lately (and always). We’ve been eating it a lot the last few weeks and I’ll never get sick of it! I just love the flavors of the classic Mexican…
via Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa — Cooking Classy
Ingredients:
1 cup quinoa, rinsed
1 3/4 cups water or broth
1 pound boneless and skinless chicken breasts or thighs
salt and pepper to taste
1/2 cup bbq sauce
1 pound zucchini, quartered lengthwise
2 ears corn
1/4 cup feta, crumbled
1/4 cup green onions
2 tablespoons cilantro, chopped
1/4 cup bbq sauce
Directions:
🍛🍛 Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
🍛🍛 Season the chicken with salt and pepper to taste and grill or pan fry it over medium-high heat until cooked through and lightly golden brown, about 4-6 minutes per side, before setting aside to cool, slicing and mixing in the BBQ sauce.
🍛🍛 Grill the zucchini and the corn until cooked and slightly charred, about 2-3 minutes per side.
🍛🍛 Cut the corn from the cob, assemble the salad and enjoy!
🍱🍱 Source:
http://www.closetcooking.com/2015/07/grilled-bbq-chicken-zucchini-and-corn.html
I’ve shared a fair amount of quinoa soups but this Latin inspired Quinoa and Vegetable Stew is one of my new favorites! This hearty stew is packed with nutritious ingredients and the flavors are spot on delicious! The recipe comes from the new Cook’s Country One-Pan Wonders cookbook. I’ve been anticipating the release of this cookbook,…
By Clean & Delicious
Yield: 4-6 Servings
Ingredients:
2 cups cooked quinoa
½ cup chopped scallions
¼ cup fresh chopped mint
½ cup fresh chopped parsley
1 cup Persian cucumbers, chopped
1 cup garbanzo beans
2 cloves of minced garlic
¼ cup fresh squeezed lemon juice
3 tablespoons extra virgin olive oil
1 large tomato, diced
2 oz crumbled feta cheese
Salt and pepper to taste
Process:
Combine quinoa, scallions, mint, parsley, cucumbers, and garbanzo beans in a large bowl.
In a separate bowl, (I like to use a spouted Pyrex cup) whisk together the garlic, lemon juice, and olive oil. Season with salt and pepper and then pour over the quinoa mixture, combine well.
Gently toss in the tomato and feta cheese. Enjoy!
Storage Tip: Keeping fresh herbs rolled in a damp paper towel and sealed in a plastic bag in the fridge will keep it fresh for almost 2 weeks.
A healthier take on fried rice? I’m definitely in! I love fried rice but I know the classic version with ham and white rice doesn’t have much nutritional value so I love trying healthier takes on it, like this Chicken Fried Rice (made with brown rice) which I shared a few years ago and now this…
By Donal Skehan
40 mins
Serves 41-2 tbsp olive oil
850g chicken thighs
1 tbsp dried oregano
2 red peppers, sliced lengthways
2 onions, finely chopped
4 garlic cloves, finely chopped
½ tsp dried chilli flakes
75ml white wine
2 x 400g tins plum tomatoes
400ml chicken stock
A generous pinch of saffron
250g short grain rice (Arborio or Spanish bomba)
100g green olives, roughly crushed and stone removed
Sea salt and ground black pepper
Get full recipe:
Healthy Living & Wholesome Recipes 