Sunday, July 13, 2025

Black Bean Quinoa Bowl

¾ c. canned black beans, rinsed
⅔ c. cooked quinoa
¼ c. hummus
1 T.lime juice
¼ medium avocado, diced
3 T. pico de gallo
2 T. chopped fresh cilantro

Combine beans and quinoa in a bowl and set aside. In  small bowl, stir together hummus and lime juice together; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and 2 cilantro.

Serves 1.

Adapted from Eating Well.com.

Wild Rice Salad with Arugula Pesto

3 c. arugula, divided
1/2 c. grated Parmesan cheese
1/4 c. extra-virgin olive oil
2 cloves garlic, chopped
1/4 t. salt
1/8 t. ground black pepper
1 8-oz. package cooked wild rice
2 c. cherry tomatoes, halved
1/4 c. crumbled feta or goat cheese
2 T. pine nuts, toasted

Combine 2 c. arugula, Parmesan cheese, oil, garlic, salt, and pepper in a food processor and pulse until smooth.

Place wild rice in 4 medium bowls. Add the arugula pesto, tomatoes, feta or goat cheese, and the remaining 1 c. arugula; toss to coat. Sprinkle with pine nuts. 

Serves 4.

Adapted from EatingWell.com.  

Chicken-Quinoa Bowl with Strawberries & Pecans

 2 T. balsamic vinegar
2 t. pure maple syrup
1 t. Dijon mustard
1 clove garlic, grated
½ t. kosher salt
⅛ t. ground pepper
⅓ c. extra-virgin olive oil
4 c. torn romaine lettuce
2 c. cooked quinoa, cooled
2 c. shredded or chopped cooked chicken
8 large strawberries, quartered
½ small watermelon radish or 4 small red radishes, thinly sliced
¼ c. crumbled goat cheese
¼ c. chopped pecans, toasted

Whisk vinegar, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Whisk in oil in a slow, steady stream until emulsified.

Divide lettuce, quinoa, chicken, strawberries, radish, goat cheese and pecans evenly among 4 bowls. Drizzle with the dressing.

Serves 4.

Adapted from Eating Well.com.

Spinach Salad with Quinoa, Chicken, & Fresh Berries

3 c. fresh baby spinach or mixed greens
1 c. cooked quinoa
⅔ c. chopped cooked chicken breast
½ c. fresh blueberries and/or sliced fresh strawberries
2 T. crumbled feta cheese
2 T. sliced almonds, toasted
2 T. extra-virgin olive oil
1 T. white wine vinegar
¼ t. Dijon mustard
½ t. honey
½ t. kosher salt

Place spinach, quinoa, and chicken in a bowl or in 2 (1-qt.) airtight containers. Top each salad with berries, cheese and almonds. Cover and chill until ready to serve.

Just before serving, whisk together oil, vinegar, mustard, honey and salt in a small bowl. Divide dressing evenly between the salads and toss to coat; serve immediately. 

Makes 2 servings.

Adapted from EatingWell.com.

Chickpea & Quinoa Grain Bowl

1 c. cooked quinoa
⅓ c. canned chickpeas, rinsed and drained
½ c. cucumber slices
½ c. cherry tomatoes, halved
¼ avocado, diced
3 T. hummus
1 T. finely chopped roasted red pepper
1 T. lemon juice
1 T. water, plus more if desired
1 t. chopped fresh parsley (optional)
Pinch of salt
Pinch of ground pepper

Arrange quinoa, chickpeas, cucumbers, tomatoes and avocado in a wide bowl.

Stir together hummus, roasted red pepper, lemon juice and water in a separate bowl. Add more water to reach desired consistency for dressing. Add parsley, salt and pepper; stir to combine. Serve with the grain bowl.

Makes 1 serving.

Adapted from Eating Well.com.