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Sara Lynn Cauchon shares 3 new wholesome one skillet quinoa recipes which can be nice for dinner.
Asparagus, Chicken & Quinoa Bake
Servings: 6
Calories per serving: 427
2 leeks, sliced
3 garlic cloves, minced
1 ½ cups quinoa
3 cups hen broth
1 tbsp recent thyme
1 tsp dried oregano
2 hen breasts, cooked and shredded
2 cups asparagus, reduce into 2” items
1 cup ricotta cheese
2 lemons
¼ cup recent parsley, roughly chopped
1 cup parmesan, grated
salt and pepper to style
2 tbsp butter
In an oven protected skillet on medium-high warmth add butter. Add leeks and sauté for for 2-3 minutes, or till leeks soften. Add garlic and quinoa and prepare dinner for one more minute. Add broth, thyme and oregano and convey to a boil. Cover pot and cut back to a simmer. Cook for about 15-20 minutes, or till quinoa is sort of cooked by.
Stir in hen, asparagus, ricotta cheese, the zest and juice of a lemon and parsley. Season with salt and pepper to style. Top with parmesan and remaining lemon, sliced into rounds.
Bake in oven at 375ºF for about 15 minutes, or till cheese is barely golden and quinoa is scorching and bubbly.
Store within the fridge for as much as 3 days.
Enjoy!
Turkey Quinoa Taco Skillet
Servings: eight
Calories per serving: 488
1 lb floor turkey
1 onion, finely diced
1 pink pepper, diced
1 cup corn, recent or frozen
2 garlic cloves, minced
1 jalapeno, minced
1 tbsp chili seasoning
1 tsp floor cumin
1 can black beans, rinsed and drained
1 cup quinoa
1 14ozcan diced tomatoes
2 ½ cups hen broth
salt and pepper to style
1 cup cheddar cheese, grated
cilantro to garnish
oil
In an oven protected skillet on medium-high warmth add oil. Add turkey and prepare dinner till barely browned and nearly cooked by. Add onion, pink pepper, corn and prepare dinner for one more minute. Add minced garlic, jalapeno chili powder, cumin and quinoa. Mix nicely. Add diced tomatoes, beans and broth. Bring to a boil and cut back to a simmer. Cook for 15-20 minutes, or till quinoa is generally cooked by. Turn the warmth off and high combination with cheddar cheese and put the lid again on. Allow cheese to soften and serve instantly with cilantro and salsa.
Store within the fridge for as much as 3 days.
Enjoy!
Garlic Shrimp & Quinoa
Servings: eight
Calories per serving: 315
1 onion, finely diced
four garlic cloves, minced
1 chili, finely sliced (deseeded if desired)
1 tsp smoked paprika
1 ½ cups quinoa
3 cups hen or vegetable broth
2 tbsp butter
2 cups broccoli florets
1 lb uncooked shrimp, peeled
1 lemon
2 tbsp butter
salt and pepper to style
inexperienced onion for garnish
In a skillet on medium-high warmth add butter. Add onion and prepare dinner for 3 minutes, or till barely softened. Add garlic, chili and smoked paprika and prepare dinner till aromatic. Add quinoa and stir to mix. Add broth and season with salt and pepper. Bring the combination to a boil then cut back to a simmer. Cover skillet and prepare dinner for 10-15 minutes, or till quinoa is cooked and liquid is generally absorbed. Add broccoli florets and shrimp. Cover skillet and prepare dinner for a further 5 minutes or till shrimp are cooked by. Season with lemon juice and garnish with sliced inexperienced onion.
Store within the fridge for as much as 3 days.
Enjoy!
ABOUT THIS CHANNEL
I’m Sara Lynn Cauchon also referred to as The Domestic Geek! My purpose is that will help you eat nicely and stay higher with straightforward and scrumptious weekly recipes! I’m dishing our new movies each Monday and Thursday!
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