quinoa stuffed peppers

Quinoa stuffed peppers are a vegetarian dinner packed with protein and fiber! 

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

You guys, I had the most amazing weekend. My cousins threw us a ridiculous baby shower, my Mom was here for a visit and some of our best friends were here for the weekend. There was no shortage of good food, cupcakes and conversation. (I am very disappointed in my lack of photos though, I didn’t get a one!)

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

And then the party was over and everyone left. I’m always a little sad after we have visitors who then have to go back home. Ok, sad might be an understatement. Depressed is a little more like it.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

But before I can even blink, it’s time to get back into the groove of work, cleaning the house and making dinner. (Which is probably a good thing, so I’m not home moping around…) And if dinners are delicious, it makes the transition a little easier to handle.

A while ago (like a year?!) I asked for the type of recipes that you guys would like to see and I’ve been working through that list for quite some time now! I received a few requests for quinoa recipes and specifically, quinoa recipes that your kids will eat. I can’t tell you how many times I’ve made a quinoa casserole, only to be disappointed each time. So the quinoa casserole is not there yet. But today, I have a quinoa stuffed pepper, full of Mexican flavor (always a family favorite, right?) that’s not only healthy but really tasty.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

Quinoa is a super-nutritious grain (that’s actually a seed, but it’s typically categorized as a grain) – full of protein and fiber. Combined with some beans and cheese, each pepper contains 14 grams of protein and 7 grams of fiber, an excellent source of both. Here, I cooked the quinoa with a combination of broth and salsa (yes, salsa!) to make sure it’s really flavorful and then I added black beans, stuffed everything into the peppers and topped them with shredded cheese. It’s a delicious meal that’s vegetarian, gluten-free and definitely family-friendly!

And no surprise, this dinner is an easy one!

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

One pepper isn’t really enough for a meal, so I’d recommend serving two of them per portion or adding something on the side like grilled chicken or if you want to keep things meatless, a big green salad with tomatoes, avocado and pepitas.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

Quinoa Stuffed Peppers
 
Author:
Ingredients
  • 1 cup quinoa
  • ½ cup salsa (use a watery salsa, like salsa verde)
  • ½ cup water
  • 1 cup broth (chicken or vegetable)
  • 2 red bell peppers
  • 1 15-oz can black beans, rinsed
  • ½ cup shredded cheddar cheese
  • chopped cilantro (optional)
Instructions
  1. Heat oven to 400 degrees.
  2. Stir together quinoa, salsa, water and broth in a small pot.
  3. Bring to a boil, cover and reduce heat to low. Cook for about 15-20 minutes, until water has been absorbed.
  4. While quinoa cooks, cut peppers in half, lengthwise and remove seeds.
  5. Bake for about 15 minutes, until slightly charred.
  6. When quinoa is done cooking, stir in black beans and season with salt and pepper if necessary.
  7. Fill pepper halves with quinoa mixture (you’ll have some leftover) and top with shredded cheese.
  8. Bake for another 5-10 minutes, until cheese is melted.
  9. Garnish with chopped cilantro if desired.
Nutrition Information
Serving size: 1 pepper Calories: 262 Fat: 7 grams Carbohydrates: 38 grams Sugar: 4 grams Fiber: 7 grams Protein: 14 grams

 

 

simple lemon kale salad

Simple Lemon Kale Salad is dressed with a flavorful lemon dressing and topped with parmesan and bread crumbs.  

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.com

How was your weekend? The long weekend felt SO good. After a few busy weeks at work (I just finished my last big project before my leave!) and getting sick with a cold last week, the three-day break was amazing. We didn’t do anything super exciting, but finished up a bunch of small projects which I was really happy about. (I love crossing things off my list.) And we finally have a crib so the nursery is really starting to come together.

I also spent a lot of time in the kitchen, working on some food projects (you’ll see some of them soon!) and trying out a few recipes that have been on my list. But this kale salad isn’t anything new.

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.com

I’ve been wanting to make it for you since….oh, THANKSGIVING!

Last year my cousin introduced me to this salad and this past Thanksgiving I made it – because no Thanksgiving (in California) is complete without some kale.

It’s SO good and will convert any kale non-believers. (Are there any left in the world?!) The dressing is really bright with tons of lemon flavor and the parmesan cheese and bread crumbs take this salad from a ‘I’ll force myself to eat it because it’s good for me’ kale salad to a ‘there isn’t enough kale salad’ salad! I had numerous requests for the recipe, so I know it’s a good one. (Also, it feels really strange to be talking about Thanksgiving.)

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.com

How simple is it?

First you cut the kale as thinly as you can. I like to remove the stems and then layer a few of the leaves on top of each other to easily slice. A note about the kale: for this salad, lacinato (dinosaur) kale works best so try to find it if you can. The leaves are darker and flatter but it’s pretty common so it shouldn’t be too hard to find.

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.comThe dressing is a simple mix of lemon juice and zest, garlic, olive oil and salt and pepper. A note about the garlic: I love using the zester to grate the garlic instead of mincing it as it almost creates a paste. It ensures that there aren’t any big clumps of garlic to bite into and the zester is already out anyway! :)

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.com

You can go in a few directions for this salad. It’s the perfect side to grilled fish or braised meat but you could also turn it into a main-dish salad with some grilled chicken and garbanzo beans. Just make it, you’re going to love it!

Simple Lemon Kale Salad
 
Prep time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 1 bunch lacinato (dinosaur) kale
  • juice and zest from 1 lemon
  • 1½ Tbsp olive oil
  • 1 clove garlic, minced (or use citrus zester!)
  • salt and pepper
  • 2 Tbsp shredded parmesan
  • 2 Tbsp bread crumbs
Instructions
  1. Wash and dry kale.
  2. Remove stems and thinly slice. (Into really thin ribbons)
  3. Whisk together lemon zest and juice, olive oil and garlic.
  4. Season with salt and pepper.
  5. Toss dressing with kale and lightly massage until combined. Let sit for at least 15 minutes.
  6. Sprinkle parmesan and bread crumbs over salad and serve.
Nutrition Information
Calories: 243 Fat: 13 grams Carbohydrates: 26 grams Sugar: 1 grams Fiber: 5 grams Protein: 10 grams

PS. Want more kale? Miso Butter Kale, Sweet Potato, Kale & Bacon Egg Bake, Simple Kale Salad

gorgonzola + honey crostini

I’m currently in the sky, headed back to the West Coast! I’ll call it the “best” coast if it feels more like the fall weather I enjoyed in New York, and less like the summer weather I didn’t enjoy in LA this past weekend. (I loved being in NYC, the energy feels so different than in LA – I only wish I could have extended my trip so that I could have stayed longer than 36 hours!)

But back to the weather (I am from the midwest after all, and we do like to talk about it), I’m ready for squash and soup and chili and hot tea ALL the time! Temps in the 80’s make that complicated.

Gorgonzola + Honey Crostini |anutritionisteats.com

But I’ll try not to complain about the weather and continue to drown my weather woes with good appetizers. I’ve said it before, I’ll say it again. Appetizers are the way to my heart. They are my heart.

Gorgonzola + Honey Crostini |anutritionisteats.com

And easy appetizers are best. Because when you’re hungry, you’re HUNGRY!

Here, crunchy crostini is topped with creamy and slightly pungent gorgonzola cheese (I used a triple cream!) and a drizzle of sweet honey. You can’t go wrong with this combination. Crunchy, creamy, sweet and salty.

Gorgonzola + Honey Crostini |anutritionisteats.com

Three minutes until crostini is in your belly.

  1. Lightly toast bread
  2. Spread cheese
  3. Drizzle honey
  4. Lightly toast again

Gorgonzola + Honey Crostini |anutritionisteats.com

Perfection in a bite.

Gorgonzola + Honey Crostini
 
Author:
Recipe type: Appetizer
Ingredients
  • french baguette
  • 4 oz gorgonzola (or blue) cheese
  • honey
Instructions
  1. Lightly broil bread for about 2-3 minutes, until golden brown.
  2. Spread blue cheese and drizzle with honey.
  3. Broil crostini for another 2 minutes, or until cheese has melted.

cottage cheese + hard-boiled egg toast

Cottage Cheese Sandwich | anutritionisteats.com

Any other cottage cheese fans out there?

I have to admit that I typically keep my cottage cheese-consumption pretty typical. You know, plain. Or with chunks of cantaloupe. Or applesauce. (Which was probably one of my first foods, I ate that combo as a baby!)

Cottage Cheese Sandwich | anutritionisteats.com

But today, in light of a cottage cheese conversation, I decided to step out and try something a little different. So I gave toast a protein boost with a scoop of cottage cheese and a hard-boiled egg. It sounds a little weird, right? But it makes sense.

Cottage Cheese Sandwich | anutritionisteats.com

And it works. It turns out that you can’t really go wrong with a hearty slice of bread topped with creamy cottage cheese, hard-boiled egg and sliced tomato. (Don’t forget a drizzle of olive oil, salt and pepper to finish things off!) I had my whole family try it out and though everyone was skeptical at first, we all loved it. Or, try swapping out the egg slices for avocado for a protein-boosted twist on avocado toast!

Cottage Cheese Sandwich | anutritionisteats.com

Why do I like cottage cheese?

  • It’s high in protein (fun fact: a 1/2 cup of cottage cheese has more than double the protein of an egg!)
  • It’s low in sugar
  • It tastes good AND it’s satisfying

A serving of cottage cheese is a great addition to any meal, or perfect for a snack. Try it topped with fresh fruit or go the savory route with cucumber, chopped tomatoes, a drizzle of olive oil and a sprinkle of salt & pepper. Find recipe ideas and ways to incorporate cottage cheese here.

And please, give this toast a chance!

This post is sponsored by Daisy Brand