Rainbow Garden Salad

standard November 15, 2016 Leave a response

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From one color to all the colors! I stuck to my CSA veggies for all my recipes this week, and last week’s box was definitely colorful. A nod back to the heart of summer, there was corn, tomatoes, zucchini, and peppers to work with. Add some quinoa, beans, and seeds for protein and texture, and the result is a giant salad to accompany any meal. Take this to a summer potluck, add it to your weekday lunch rotation, or even add it to your Thanksgiving menu this year.

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Rainbow Garden Salad

Yield: Serves 4

Calories per serving: 428 kcal

Ingredients

  • 4 c spinach
  • 1/4 c shishito peppers, sliced
  • 1/2 c fresh corn
  • 1/4 c tomato, diced
  • 2 carrots, grated
  • 1/2 c zucchini, diced
  • 1 c quinoa, cooked
  • 1 c red beans, cooked
  • 1 medium avocado
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1 tsp agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c sunflower seeds

Instructions

  1. Toss veggies, avocado, beans, and quinoa together in a large mixing bowl.
  2. Mix together olive oil, vinegar, agave, salt and pepper. Pour over salad and toss to combine. Top with sunflower seeds.
  3. Divide onto plates and serve.
http://www.neatandnutritious.com/rainbow-garden-salad/

Nutrition

Per serving: 428 calories, 54 g carbohydrate, 19 g fat, 14 g protein, 287 mg sodium, 7 g sugar

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Psst! Did you notice the beautiful napkin in these photos? It is a handmade heathered napkin from fellow vegan blogger, Beautiful Ingredient. All handmade linens are made out of recycled hemp and organic cotton. Perfect for everyday use or a formal gathering. Looking for linens for your Thanksgiving table? Now through the end of November, Neat & Nutritious readers can get  15% off orders over $25 in the Handmade Shop with the code HOLIDAYVB1012.

Disclaimer: I was gifted a heathered napkin in exchange for mentioning it on the blog. All content and opinions are my own. 

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Green Goodness Power Bowl

standard March 23, 2016 Leave a response

There is nothing better than a warm, comforting bowl of nutritious and delicious flavors after (or in the middle of) a long day. And with the green Spring bounty growing up in abundance right now, the best meals are simple ones that balance flavor, nutrition, and comfort in a few quick steps. This power bowl has it all, filling carbs, rich protein, hearty fats, loads of greens, and a sauce to put it over the top.

Green Goodness Power Bowl | Neat & Nutritious

Green Goodness Power Bowl

Yield: Serves 4

Calories per serving: 442 kcal

Green Goodness Power Bowl

The best meals are simple ones that balance flavor, nutrition, and comfort in a few quick steps. This power bowl has it all, filling carbs, rich protein, hearty fats, loads of greens, and a creamy sauce to put it over the top.

Ingredients

  • 1 T coconut oil
  • 1 small yellow onion
  • 4 c swiss chard or kale, shredded
  • 1 1/2 c broccoli
  • 1 c snap peas
  • 2 1/4 c cooked quinoa
  • 1 1/2 c adzuki beans
  • 1/4 c tahini
  • 1 clove garlic
  • 2 T nutritional yeast
  • 1 T lemon juice
  • 1/2 tsp sea salt
  • 1 small avocado, sliced
  • Cilantro, for garnish (optional)

Instructions

  1. Heat oil in a large pan over medium heat. Add onion and saute until translucent. Add greens, broccoli, and snap peas and let them cook until just bright green and kale starts to wilt.
  2. Layer quinoa and beans into 4 serving bowls. Top with green veggie mixture.
  3. In a blender or mason jar, combine tahini, garlic, nutritional yeast, lemon juice and salt until smooth. Drizzle over bowls.
  4. Garnish with avocado slices and cilantro.
http://www.neatandnutritious.com/green-goodness-power-bowl/

Nutrition:

Per serving: 442 kcal, 58 g carbs, 21 g fat, 18 g protein, 204 mg sodium, 4 g sugar

Green Goodness Power Bowl | Neat & Nutritious

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Green Bean and Quinoa Salad

standard September 24, 2014 Leave a response

Grain salads are the perfect fall transition food. I’m not quite ready for soups and stews for lunch, but a salad full of raw veggies and lettuce isn’t as appealing as the weather tries to cool off. Mixing the end of summer produce with warm grains and beans adds a layer of comfort and homeyness to the standard salad.

This dish is bright with lemon and crunchy cucumbers, yet is warm and hearty thanks to the quinoa and chickpeas. A simple, modern comfort lunch.

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Green Bean and Quinoa Salad

Serves 2.

Print Friendly Recipe

Ingredients:

  • 1 c green beans, diced
  • 1/4 c green onion, diced
  • 1/2 c cucumber, diced
  • 1/2 c cooked chickpeas
  • 1 c cooked quinoa
  • 1/2 c fresh corn
  • 2 c arugula
  • 2 T hemp oil
  • 1 lemon, juiced
  • 1 T dried parsley
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Steps:

  1. Fill a saucepan with water and bring to a boil. Add green beans and cook for a couple of minutes, until bright green. Remove green beans and rinse under cold water.
  2. Combine green beans, green onion, cucumber, chickpeas, quinoa, corn, and arugula in a large bowl. Add hemp oil, lemon juice, parsley, salt, and pepper. Stir to combine.
  3. Plate and serve.

Nutrition:

Per serving: 358 kcal, 48 g carbs, 17 g fat, 11 g protein, 1150 mg sodium, 5 g sugar

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