Here’s a unique new salad recipe to try, that’s far from ordinary. With cabbage, green olives, chickpeas, quinoa, and a lemony dressing, this salad satisfies! It’s fantastic as a meal all on its own, or to be served with a more substantial meal.

Many elements of this salad stand out, most notably the green olives. With a creamy feel and smooth taste, these olives are a perfect pair with the lemony dressing. Don’t be surprised if you find yourself making this salad time and time again – and sharing with your friends and family. Enjoy!

What you need

Serves 6

• 1 ½ cups water
• ½ cup red quinoa rinsed well
• 1 teaspoon salt
• 2 Tablespoons extra-virgin olive oil, divided
• ½ head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise
• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 ounces pitted large green olives, such as Castelvetrano or Cerinola, halved (about a ¾ cup)
• 1 lemon, zested and juiced
• Salt and pepper to taste

Instructions

1. Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and ½ teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise temperature to be high, and cook until water evaporates and quinoa is dry and tender about 5 minutes (frequently stir to prevent scorching)

2. Heat 1 Tablespoon oil, cabbage, 1 teaspoon salt in a large nonstick skillet over medium-high heat, and cook occasionally stirring, until tender and golden brown in places, about 8 minutes. Transfer to a bowl.

3. Add remaining oil to skillet. Return sautéed cabbage to skillet, add quinoa and raise heat to high. Cook, occasionally stirring, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper, enjoy!

Nutrition

One serving equals 107 calories, 5g fat, 401mg sodium, 12g carbohydrate, 3g fiber, and 3g protein.

When it comes to your diet, small and steady changes made in the long term will make the biggest impact on your fat loss goals. Take this fiesta bowl, for example. We’ve taken a traditional burrito bowl and have lightened it up by using quinoa instead of rice. Feel free to top this flavorful bowl with chicken or steak, if you’d prefer rather than tofu. Enjoy!

What you need

Serves 12

• 1 (14oz) extra firm tofu, pressed and sliced
• ¼ cup BBQ sauce
• 2 cups red quinoa, cooked
• 1 (15oz) can black beans, drained and rinsed
• 1 small red bell pepper, seeded and diced
• ½ cup canned corn
• ¼ cup goat cheese, crumbled
• 2 Tablespoons fresh cilantro, chopped
• 1 teaspoon olive oil
• 1 teaspoon fresh lime juice
• sea salt and black pepper to taste

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a casserole pan with olive oil. Arrange the tofu slices in a single layer in the pan and bake for 30 minutes, flipping each slice halfway through. Cover the tofu with the BBQ sauce, turning each slice to coat each side. Bake for 15 more minutes. Set aside.

2. In a large bowl combine all of the remaining ingredients, and top with slices of the BBQ tofu. Enjoy!

Nutrition

266 calories, 4g fat, 67mg sodium, 38g carbohydrate, 8g fiber, and 15g protein

What to do with fresh turmeric root? Why turn it into this SUPER FOOD medley! The fresh turmeric is extremely easy to incorporate into the dish and is used in both the marinade for the chicken and in the quinoa. Note: for those on a super low carb diet, feel free to sub in 4 cups of shredded cauliflower or Brussels sprouts in place of the quinoa. Reduce the broth to 1/4 cup and reduce the cook time in half.

What you need

Serves 6

For the Turmeric Marinated Chicken

• 1 cup coconut cream
• 2 tablespoons olive oil
• 1 Tablespoon freshly grated turmeric root
• 1 teaspoon Ginger Root
• juice from 1 Lemon
• ½ teaspoon ground cayenne pepper
• 1 clove Garlic, minced
• 1 teaspoon sea salt
• 2 pounds raw chicken breast, cubed

For the Quinoa:

• 1 tablespoon coconut oil
• 1 tablespoon freshly grated ground turmeric
• 1 teaspoon Curry Powder
• ½ teaspoon cumin
• 1 cup quinoa, rinsed and drained
• 2 cups chicken broth
• 2 baby kale, chopped
• juice from ½ Lemon
• 2 tablespoons raw pepitas

Instructions

1. Combine all of the marinade ingredients in a bowl, except for the chicken. Mix well to combine. Add the chicken cubes and mix well. Cover and place in the fridge for 2 hours, or up to overnight.

2. Preheat the oven to 360 degrees F. Lightly coat a baking sheet with olive oil. Place the chicken cubes on the pan so that they aren’t touching. Bake for 20 minutes. Without removing the chicken from the oven switch to the high broil for 5 to 10 minutes. Remove once golden.

3. In a medium sauce pan place the coconut oil over medium heat. Add the turmeric, curry and cumin. Heat until fragrant. Add the quinoa and stir frequently until it starts to make popping sounds.

4. Add the chicken broth and bring to a low simmer. Cover, reduce the heat to low, and cook undisturbed for 10 minutes. Remove the lid, stir in the kale, and place the lid back, cooking for another undisturbed 10 minutes. Turn the heat off and let the quinoa sit for 5 minutes. Remove the lid and transfer to a bowl.

5. Fluff the quinoa and mix in the lemon juice. Garnish with pepitas and serve with the chicken. Enjoy!

Nutrition

330 calories, 21g fat, 21g carbohydrate, 300mg sodium, 1g sugar, 4g fiber, and 15g protein.

If you’re looking for a homemade side to go with some grilled meat then this is a wonderful recipe to try. It’s filled with wholesome carbs, fiber and loads of real food nutrition.

This recipe is a great way to enjoy protein-filled quinoa. Winter squash combined with celery, onion, and parsley makes a healthy and comforting side dish.

What You Need
Serves 10

• 2 yellow onions, diced
• 4 celery stalks, diced
• Four carrots, diced
• 2 cups diced squash, butternut or any other fall or winter squash
• 1 Tablespoon olive oil
• One Tablespoon pure maple syrup
• dash of freshly ground sea salt
• zest and juice from 1 lemon
• 2 cups of filtered water
• 1 cup quinoa
• 4 sprigs of parsley, finely minced

Instructions

1. Preheat oven to 400 degrees F.
2. Place the onions, celery, carrots, and squash in a large bowl. Mix in the oil and syrup, then sprinkle the salt and lemon zest. Mix until well combined and then place on a shallow baking dish. Cover the dish and bake for 40 minutes. After 40 minutes remove the cover and cook for another 15 minutes.
3. While the vegetables are in the oven, put the quinoa and water in a saucepan, cover and bring to a boil over medium heat. Cook for about 25 minutes over low heat, until the water is absorbed.
4. Combine the vegetables and cooked quinoa together with the lemon juice and parsley. Serve warm or chilled.

Nutrition
One serving equals 95 calories, 1g fat, 19g carbohydrate, 2.5g fiber, and 4g protein.