5 AMAZING Dinner Recipes That Are Also HEALTHY

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1. Grilled Salmon with Quinoa and Roasted Vegetables

Ingredients:

  • 4 salmon fillets
  • 1 cup quinoa, rinsed
  • Assorted vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
  • Olive oil
  • Lemon juice
  • Garlic powder
  • Salt and pepper

Instructions:

  1. Preheat grill to medium-high heat. Season salmon fillets with salt, pepper, and a drizzle of olive oil. Grill for 4-5 minutes per side, or until cooked through.
  2. In a saucepan, bring 2 cups of water to a boil. Add quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until quinoa is tender and water is absorbed.
  3. Preheat oven to 400°F (200°C). Toss assorted vegetables with olive oil, lemon juice, garlic powder, salt, and pepper. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
  4. Serve grilled salmon alongside quinoa and roasted vegetables. Garnish with fresh herbs if desired.

2. Lentil and Vegetable Stir-Fry

Ingredients:

  • 1 cup lentils, cooked
  • Assorted vegetables (e.g., broccoli, carrots, snap peas, bell peppers)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • Soy sauce
  • Sesame oil
  • Rice vinegar
  • Red pepper flakes (optional)
  • Cooked brown rice or quinoa, for serving

Instructions:

  1. Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
  2. Add assorted vegetables to the skillet and stir-fry until crisp-tender, about 5-7 minutes.
  3. Stir in cooked lentils and season with soy sauce, rice vinegar, and red pepper flakes (if using). Cook for an additional 2-3 minutes, stirring constantly.
  4. Serve the lentil and vegetable stir-fry over cooked brown rice or quinoa. Garnish with sliced green onions or sesame seeds if desired.

3. Baked Chicken Breast with Sweet Potato and Asparagus

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 sweet potatoes, peeled and diced
  • 1 bunch asparagus, trimmed
  • Olive oil
  • Garlic powder
  • Paprika
  • Salt and pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Bake for 20-25 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
  2. On another baking sheet, toss diced sweet potatoes with olive oil, garlic powder, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
  3. During the last 10 minutes of cooking, add trimmed asparagus spears to the baking sheet with the chicken. Drizzle with olive oil and season with salt and pepper. Roast until asparagus is crisp-tender.
  4. Serve baked chicken breast with roasted sweet potatoes and asparagus. Enjoy!

4. Quinoa Stuffed Bell Peppers

Ingredients:

  • 4 large bell peppers, halved and seeds removed
  • 1 cup quinoa, cooked
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • Fresh cilantro, chopped
  • Lime wedges
  • Salt and pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Place halved bell peppers in a baking dish, cut side up.
  2. In a large bowl, combine cooked quinoa, black beans, corn kernels, cherry tomatoes, avocado, and chopped cilantro. Season with salt, pepper, and a squeeze of lime juice.
  3. Spoon quinoa mixture into each bell pepper half until filled.
  4. Cover the baking dish with foil and bake for 25-30 minutes, or until bell peppers are tender.
  5. Serve quinoa stuffed bell peppers with additional lime wedges for squeezing. Enjoy!

5. Mediterranean Chickpea Salad

Ingredients:

  • 2 cans chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • Kalamata olives, pitted and halved
  • Feta cheese, crumbled
  • Fresh parsley, chopped
  • Extra virgin olive oil
  • Red wine vinegar
  • Dried oregano
  • Salt and pepper

Instructions:

  1. In a large bowl, combine chickpeas, diced cucumber, bell pepper, red onion, cherry tomatoes, olives, and crumbled feta cheese.
  2. Drizzle with extra virgin olive oil and red wine vinegar. Season with dried oregano, salt, and pepper to taste. Toss until well combined.
  3. Refrigerate for at least 30 minutes to allow flavors to meld.
  4. Before serving, garnish with fresh parsley. Enjoy as a refreshing and nutritious dinner salad!

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