13 Healthy Recipes That Get Creative with Zucchini
1. Zucchini Pork Dumplings:
2. 4 Summer Zucchini Noodle Bowls:
3. Chocolate Zucchini Poke Cake:
4. Crunchy Zucchini with Yogurt Pesto Sauce:
5. Zucchini Cake:
6. Zucchini Bread Pancakes:
7. Stuffed Zucchinis:
8. Filled Zucchini with Bulgur and Vegetables:
9. Zucchini Parmesan:
10. Zucchini Pasta with Pesto:
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QUINOA BLACK BEAN NOURISH BOWL | HIGH PROTEIN Vegetarian and Vegan Meals Idea
Wholesome Black Beans and Quinoa Nourish Bowl. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 4 to 5 servings)
???? To Cook Quinoa:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Garlic - finely chopped
1/2 Cup / 125ml Tomato puree or Passata/Strained tomatoes
1 Cup / 190g Quinoa (I have used tri-colour quinoa)
1+1/3 Cup / 325ml Water OR as required
1+1/2 Cup / 200g Frozen Corn
???? Other Ingredients:
1 Cup / 150g Red Bell Pepper - cut into 1/2 X 1/2 inch pieces
3/4 Cup / 140g Cherry/Grape Tomatoes - cut in half
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 30g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1+1/2 Cup / 250g / 398ml Can - Cooked Black Beans (Rinsed/Drained well)
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR to taste
1 Tablespoon Olive Oil (I have added Organic Cold Pressed Olive Oil)
2 Tablespoon Maple syrup OR to taste
1 Teaspoon Ground Cumin
1/2 Teaspoon Ground Black Pepper
Salt to Taste (I have added 1+1/8 teaspoon of pink Himalayan salt)
(For extra heat you could add 1/8 to 1/4 teaspoon of Cayenne pepper)
OPTIONAL - Top with Avocado
▶️ METHOD:
Start by chopping the vegetables and set it aside. Thoroughly rinse the quinoa until the water runs clear and set aside. Also, rinse the cooked black beans thoroughly in a strainer and set it aside to drain any excess water.
To a heated pan add olive oil, garlic, chili flakes and fry on medium-low heat until the garlic start's to sizzle. Be careful not to burn the garlic. Add the tomato puree/passata and cook on medium to medium-low heat for another 1 to 2 minutes to cook out the raw flavour of the puree.
Add the rinsed quinoa, water and mix well. Add the frozed corn and bring to a boil. Cover the lid and reduce the heat to low. Cook for about 20 minutes or until the quinoa is cooked. Don’t let the quinoa get mushy.
As soon as the quinoa is cooked, transfer it to a large mixing bowl. Spread it our evenly and ALLOW IT TO COOL DOWN COMPLETELY.
To prepare the dressing add lemon juice, olive oil, maple syrup, ground cumin, ground black pepper and salt to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the red bell pepper, Cherry/Grape tomatoes, red onion, green onion, cilantro and cooked black beans to the bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold. This salad is good just on it's own, but you can top with avocado just before serving
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 3 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Thoroughly rinse the cooked black beans in a strainer and set it aside to drain any excess water. We do not want any soggy beans
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook until the quinoa is cooked but still holds it's shape.
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 3 days - if stored well in an airtight container
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Welcome to YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
If you like my videos, please like, share and subscribe to support the channel!
Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
Quinoa Recipes | Best Quinoa Salad | A&A Homemade
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Quinoa Recipes, this quinoa salad is refreshing, crisp, and delicious. It’s made simply with fresh cucumber, avocado, red onion, cherry tomatoes, fresh parsley, garlicky olive oil, and lemon dressing.
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Ingredients for quinoa:
1 cup (200g) quinoa
2 cups (450ml) of water
¼ tsp salt
½ red onion
½ cucumber
1 avocado
200g cherry tomatoes
parsley
Ingredients for the dressing:
2 lemons
½ tsp sugar
2 garlic cloves
1 tsp salt
5 tbsps olive oil
Night Out by LiQWYD Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Music promoted by Audio Library
#QuinoaSalad
#Quinoa
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#EasyRecipes
#MediterraneanDiet
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad is light and refreshing and uses a quick vinegar dressing. Whip this up in under 15 minutes and enjoy this healthy lunch or side all week long!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
Salad:
• 30 ounces canned chickpeas, drained and rinsed
• 1 pint red grape or cherry tomatoes, halved or quartered
• 1 English cucumber, diced
• 1 green bell pepper, diced
• 1 small red onion, thinly sliced
• ½ cup sliced kalamata olives
• ½ cup crumbled feta cheese
• 2 tablespoons freshly chopped basil
• 2 tablespoons freshly chopped mint
Dressing:
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ In a large mixing bowl, toss together chickpeas, tomato, cucumber, bell pepper, red onion, olives, feta, basil, and mint.
2️⃣ For the dressing, pour honey into a microwave-safe mixing bowl. Microwave 10-15 seconds to liquify honey. Whisk in olive oil, lemon juice, vinegar, salt, and pepper.
3️⃣ Pour dressing over chickpea salad. Toss to combine. Refrigerate until ready to serve.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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The POKE BOWL Recipe to make EVERY WEEK!
LEARN HOW TO MAKE THE PERFECT HOMEMADE VEGAN POKÉ BOWL RECIPE TODAY!
LAY HO MA! This is a perfect summer recipe that is tasty and refreshing. Join me in this episode and learn how to make an easy but delicious veggie poke bowl recipe. Let's begin
POKÉ BOWL INGREDIENTS:
1/2 cup black rice
1/2 cup water
1g wakame seaweed
50g purple cabbage
1/2 carrot
1 stick green onion
1/2 avocado
2 cooked beets
1/4 cup edamame
1/4 corn
1 tsp white sesame seeds
1 tsp black sesame seeds
lime wedges to serve
DRESSING INGREDIENTS:
1 tbsp lemon juice
1 tbsp maple syrup
1 tbsp miso paste
1 tbsp gochujang (
1 tsp toasted sesame oil
1 1/2 tbsp soy sauce
Directions:
1. Rinse and drain the black rice 2-3 times
2. Tear the wakame seaweed into small pieces and add to the rice along with the 1/2 cup water
3. Heat the rice on medium high heat. When the water starts to bubble, give it a good stir. Then, lower the heat to medium low. Cover and cook for 15min
4. Finely slice the purple cabbage and green onion. Chop the carrot into fine matchsticks. Chop the avocado and cooked beets into small cubes
5. After 15min, turn the heat off and allow the rice to steam further for another 10min. When the rice is cooked, give it a good stir and let it cool
6. Whisk together the dressing ingredients
7. Assemble the ingredients as you desire and pour over the dressing
8. Sprinkle with the white and black sesame seeds and serve with a wedge of lime
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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