Pimento Cheese and Collards Quinoa Salad

Pimento Cheese and Collards Quinoa Salad – Healthy Pimento Cheese Recipe | Healthy Eats by Jennie

This Healthy Pimento Cheese Recipe is delicious and will fulfill your pimento cheese craving in the form of a quinoa salad! Pimento cheese is one of my favorite snacks ever since I discovered it during a trip to Charleston, SC!  I always crave it and wanted to come up with a Healthy Pimento Cheese Recipe.  In making this recipe, I basically put a lot of the spices that I would include in a pimento cheese dip within the dressing, and incorporated quinoa and a lot of collard greens to give it a healthy boost! Pimento cheese has been on my mind and wanted to enjoy a health version of it.  I love this Healthy Pimento Cheese Recipe and know that you will love it too – my fellow Pimento Cheese lovers!

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Pimento Cheese and Collards Quinoa Salad

Course Salad
Cuisine American, Comfort food, vegetarian
Keyword Healthy Pimento Cheese Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 cup quinoa uncooked
  • 1 garlic clove crushed
  • 1 bunch of collard greens finely chopped
  • 1 4 oz jar of diced pimento peppers drained*
  • 1 4 oz sharp cheddar cheese grated**
  • 1 4 oz Monterey jack cheese grated**

Dressing Ingredients:

  • 3 T extra virgin olive oil
  • 1 T apple cider vinegar
  • 1 Juice of a Meyer lemon***
  • A Few splashes of Frank’s hot sauce****
  • 2 teas Country Dijon mustard*****
  • 2 teas honey
  • 1/2 teas sea salt
  • 1/2 teas black pepper
  • 1/2 teas hot smoked paprika
  • 1/2 teas sweet paprika
  • 1/2 teas onion powder
  • 1/2 teas garlic powder
  • 1/2 teas chili powder

Instructions

  1. Cook quinoa according to package directions, but with adding a garlic clove crushed before you put the lid on it to cook. read more

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Cilantro Lime Quinoa

Cilantro Lime Quinoa – Quinoa Side Dish | Healthy Eats by Jennie

I love Chipotle! And I love their cilantro lime rice! I received a lot of limes from Misfits Market and I wanted to make a healthy Quinoa Side Dish variation of their cilantro lime rice.  This Quinoa Side Dish turned out great and reminded me of Chipotle’s cilantro lime rice. This made me very happy!  And a bonus is that this recipe is very easy to make. I made this recipe during a food prep session on a Sunday and was able to use this Quinoa Side Dish is a variety of meals during the week.

Cilantro Lime Quinoa

If you love Chipotle’s cilantro lime rice, you will love this Quinoa Side Dish as a healthy version. This is a perfect recipe to make during a food prep session as you can use it for a variety of meals!

Course Side Dish
Cuisine Mexican
Keyword Quinoa Side Dish
Prep Time 1 minute
Cook Time 15 minutes
Total Time 16 minutes

Ingredients

  • 1 cup quinoa (uncooked)
  • 1 T olive oil
  • 1/2 teas salt
  • 2 garlic cloves smashed
  • Juice of 2 limes
  • Big handful of cilantro leaves/stems coarsely chopped

Instructions

  1. Cook quinoa according to package directions (with regards to time, heat, amount of water, etc.) and before you cover the quinoa to cook, add in garlic, olive oil and salt.

  2. When the quinoa is done, fluff with a fork and then fold in the cilantro. 

  3. Add lime juice and stir.

Serving Ideas: use this Quinoa recipe in your healthy burrito bowls, salads, tacos, enchiladas, burritos, or as a side.

When I made this Quinoa Side Dish one week during a food prep session, I used it in salads for a few lunches and made burrito bowls for dinner.  For the burrito bowls and salads, I also incorporated my Fiesta Beans recipe with these meals.

Food Prepping Sessions: along with this Quinoa Side Dish, also make ahead some Fiesta Beans, guacamole, and salsas.

Check out my recipes for salsas that you can make during this food prep: Restaurant Style Chipotle Salsa, Fresh Corn Salsa, Fresh Pico De Gallo Salsa.

If you are interested in receiving organic produce at your door yourself and want to order Misfits Market, email me for a discount code.

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Greek Quinoa Salad with Feta

Greek Quinoa Salad with Feta – Quinoa Salad | Healthy Eats by Jennie

This Quinoa Salad tastes so cool and refreshing, it is perfect for the Summer!  Summer is prime time for cucumbers and tomatoes.  A perfect way to enjoy those fresh summer delights are in this salad! This is also a perfect salad to make ahead of time during a food prepping session.

Greek Quinoa Salad with Feta

Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine Mediterranean, vegetarian
Keyword Quinoa Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 cup cucumbers diced
  • 1/2 cup quinoa uncooked
  • 1/2 cup cherry tomatoes quartered
  • 8-10 pepperoncini peppers chopped
  • 1 T pepperoncini pepper juice
  • 1/4 cup red onions finely chopped
  • 2/3 cup fresh cilantro chopped
  • 1/4 cup green onions chopped
  • 1 Juice of a lemon
  • 2 T olive oil
  • 1/2 teas salt
  • 1/2 teas black pepper
  • 8 oz feta cubed

Instructions

  1. Cook quinoa according to package directions and let cool.

  2. Put all ingredients in a medium sized mixing bowl and mix.

  3. Place in refrigerator for at least a half hour before serving.

To speed up the cooling of the quinoa, you can pop it in the refrigerator for about 15-20 minutes. Or you can make the quinoa earlier in the day or the day before.

This is a perfect recipe to make a head on a food prep day.

To make this salad Vegan, leave out the Feta, as it is still delicious!

Most of my produce I use to make my recipes is organic and delivered straight to my front door from Mistfits Market! Check them out – I LOVE it!

Also, check out my other Quinoa Salad Recipes: Quinoa Tabbouleh, Quinoa Caprese Salad

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One Pot Butternut Squash Chili

One Pot Butternut Squash Chili – Butternut Squash Recipe | Healthy Eats by Jennie

Looking for a delicious Butternut Squash Recipe? This Butternut Squash Recipe has it all – spicy, hearty with a touch of sweet with the Butternut Squash. Butternut Squash is such a fun veggie to use, it tastes great roasted, and is amazing in chili. It will leave your tummy warm and happy! While it is tasty by itself, you can try some fun toppings on it such as avocado, fresh salsa, cheese, sour cream, cilantro, tortilla chips, etc. It is also fun to eat it with toasted corn tortillas or some crusty bread. What is great about this dish is that it can be made in one pot!

One Pot Butternut Squash Chili

Looking for a delicious Butternut Squash Recipe? This Butternut Squash Recipe has it all – spicy, hearty with a touch of sweet with the Butternut Squash.
Course Main Course, Side Dish, Soup
Cuisine American, Comfort food, Mexican, vegan, vegetarian
Keyword Butternut Squash Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 2 T olive oil
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 sweet onion chopped
  • 2 cups celery chopped
  • 1 cup carrots chopped
  • 2 1/2 cups butternut squash diced
  • 1/2 teas salt
  • 1/2 teas black pepper
  • 4 cups vegetable or chicken broth
  • 1 cup water
  • 1 15.5 oz can pinto beans rinsed and drained
  • 1 15.5 oz can black beans rinsed and drained
  • 1 14.5 oz can fire roasted tomatoes
  • 1 4.5 oz can chopped green chilis
  • 3 T chili powder
  • 2 teas coriander
  • 2 teas cumin
  • 1/2 teas oregano
  • 2 teas chipotle pepper paste
  • 1/3 cup quinoa (uncooked)
  • 2 limes, juice of
  • 6 cloves of garlic

Instructions

  1. Over medium-high heat in Dutch oven or pot, with the olive oil, sauté peppers, onions, carrots, celery, salt and black pepper for 10 minutes.

  2. Turn down heat to medium, add garlic and sauté for 1 minute more.

  3. Add all remaining ingredients; stir, turn up heat to high and bring to a boil.

  4. Then turn down to medium and let simmer covered for 40 minutes.

  5. Stir, serve and top with toppings (if desired).

Recipe Notes

Fun toppings / accompaniments include avocado, fresh salsa, cheese, sour cream, cilantro, hot sauce, tortilla chips, toasted corn tortillas, crusty bread, etc. 

You can make this on a food prep Sunday so that it is easy to heat up for dinners or lunches throughout the week. This also freezes nicely, so it is a great freezer meal.

If you are looking for other one pot meals, check out some of my other one pot recipes: One Pot – Mexican Fajita Quinoa Soup, One Pot Farro Tuscan Veggie Soup, One Pot – Quinoa White Bean and Greens Soup.

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Kick My Cold’s Ass Veggie Soup

Kick My Cold's Ass Veggie Soup – Immune System Boost Recipe | Healthy Eats by Jennie

It’s cold season, so we all need an Immune System Boost Recipe to either kick that cold’s ass or prevent a cold from kicking your ass! During the holiday season, we were not eating as much healthy eats as we normally would with all the holiday parties and holiday fun! So of course, both Jimmy and I caught colds! Starting this year off, and since cold season and winter will still be in effect for a few months, I wanted to create an Immune System Boost Recipe to Boost our immune systems and keep those colds away! I pretty much googled foods to either kick a cold or prevent a cold and put as many of them in a soup that I could. Big ones that kept on coming up in my search were red peppers, celery, carrots, garlic, ginger, broth, chick peas, dark leafy greens and citrus. This Immune System Boost Recipe has all these foods and turned out both delicious and comforting!

Kick My Cold's Ass Veggie Soup


Course Main Course, Side Dish, Soup
Cuisine American, Comfort food
Keyword healthy soup, Immune System Boost Recipe, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 large red bell pepper chopped
  • 1 cup finely chopped celery
  • 1 large red onion chopped
  • 1 cup carrots chopped
  • 2 T olive oil
  • 8 cloves of garlic chopped
  • 1 T freshly grated ginger
  • 8 cups vegetable or chicken broth
  • 1 teas salt
  • 1/2 teas black pepper
  • 1/4 teas crushed red peppers
  • 2 teas turmeric
  • 1/2 teas dried oregano
  • 1/2 cup fresh chopped basil
  • 1/2 cup quinoa (uncooked)
  • 1 15.5 oz can chick peas rinsed and drained
  • 2 Small lemons (Juice of)
  • 2 cups fresh spinach chopped

Instructions

  1. Over medium-high heat in Dutch oven or pot, with the olive oil, sauté peppers, celery, onions, and carrots for 10 minutes.

  2. Turn down to medium and add garlic and ginger and sauté for 2-4 more minutes.

  3. Add broth, salt, black pepper, crushed red peppers, turmeric, oregano and chopped basil.

  4. Turn heat back up to medium high and simmer for 5 minutes uncovered.

  5. Add the quinoa, chick peas, lemon juice and stir and bring to a boil.

  6. Turn heat down to medium-low, put the lid back on and simmer for 20 minutes (until quinoa is fully cooked).

  7. When quinoa is cooked, remove lid and add spinach, and cooked for a few more minutes until spinach is wilted.

  8. Add 1 cup of water if more liquid is needed.

This soup can also be frozen to keep in your freezer in case you need it in a pinch! Celery is great for heart burn! If your ailment is not so much a cold but is Heart Burn, check out my recipes that may help kick your Heart Burn: Heartburn Relief Veggie Soup and Instant Pot Celery Zucchini Soup.

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Kale and Quinoa Salad with Spicy Thai Peanut Dressing

 

Kale and Quinoa Salad with Spicy Thai Peanut Dressing

I wanted to get into making more salads with Oil Free Salad Dressing.  In thinking of other dressings and dips that are oil free that I have made before, the delicious and flavorful dipping sauce I used in my Roasted Broccoli with Spicy Thai Peanut Dipping Sauce recipe came to mind. I transformed the dipping sauce in that recipe to a bold and flavorful Oil Free Salad Dressing. This salad is awesome with this spicy and tasty Oil Free Salad Dressing!
Course Salad
Cuisine thai
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Instructions

Salad Directions:

  1. Begin by cooking your quinoa (according to package directions).
  2. Then start making your dressing (See below for Dressing Directions).
  3. Once quinoa is done, divide quinoa into 2 salad bowls.
  4. Then top each with all remaining salad ingredients.
  5. Drizzle each salad bowl with 1 T of the dressing (or more to taste, you can also serve some dressing on the side). Each individual can then add more dressing as needed, and mix ingredients together within their own bowl.

Dressing Directions:

  1. Place all dressing ingredients in a medium-sized mixing bowl and whisk together until well blended.

Recipe Notes

Dressing can be made ahead (on a food prep Sunday) to save time to have a quick meal on a busy week night; this will keep well for a few days in the refrigerator. This dressing can be spicy to some who do not like spicy; you can always reduce the amount of sriracha or omit depending on your spice tolerance (or of course add more if you like spicy). The above salad makes 2 servings, but the dressing makes more, so you could use the dressing on another day for more of this salad or some other salad variation.

kale and quinoa salad

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Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad
Prep time: 10 minutes
Cook time: N/A (if quinoa is cooked and cooled ahead of time)

Quinoa Tabbouleh Salad – Quinoa Salads | Healthy Eats by Jennie

I love making Quinoa Salads during the summer! This is one of my favorite Quinoa Salads! This Quinoa Salad is really refreshing and goes perfectly with other Mediterranean dishes such as hummus, falafel, in pitas, veggie gyros, etc. Or this is perfectly fine to eat on its own. If you are looking to cool down with a refreshing Quinoa Salad – this one is worth trying! There are so many fresh herbs and veggies, that makes the flavor pop – and it only gets more flavorful as it marinates in the refrigerator (making it perfect to have for lunches throughout the week / great for a food prep Sunday session)! And not to mention (as I do in a lot of my posts this summer), another way to include Jersey Fresh tomatoes!

Ingredients:

  • 2 T olive oil
  • 4 T lemon juice
  • ½ teas salt
  • ½ teas black pepper
  • 2 cups of cooked quinoa (cooled)
  • 2 T fresh mint chopped
  • ½ cup fresh cilantro chopped
  • ½ cup curly parsley chopped
  • 1 large tomato seeded and diced
  • 1 medium/small cucumber diced
  • ½ cup finely chopped red onion

Directions:

  1. In a small mixing bowl, combine olive oil, lemon juice, salt and pepper.
  2. In a large mixing bowl, combine quinoa, mint, cilantro, parsley, tomato, cucumber, and onion.
  3. Then, add contents of the small mixing bowl to the large mixing bowl and combine.
  4. This can either be served right away, or placed in the refrigerator until ready to eat (but becomes more flavorful as it chills).

Tabbouleh Salad

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Quinoa Caprese Salad

Quinoa Caprese Salad
Prep time: 10 minutes
Cook time: N/A (if quinoa is cooked and cooled ahead of time)

Quinoa Caprese Salad – Quinoa Salad Recipes | Healthy Eats by Jennie

Quinoa Salad Recipes are perfect for making during the summer. It is mid-summer in Philadelphia, which means it is pretty hot and humid (which makes it feel even hotter)! And cool Quinoa Salad Recipes are ideal! Knowing that it was going to be a hot week, I made this during a food-prep Sunday (nice make ahead meal) to be able to have for a few lunches during the week. I also had some delicious Jersey tomatoes to use, I can find so many ways to use Jersey tomatoes during the summer!

Ingredients:

  • 2 small cloves of garlic minced
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh basil chopped
  • 1 T fresh oregano chopped
  • 1 large tomato seeded and diced
  • ½ teas salt
  • ½ teas black pepper
  • 2 T olive oil
  • 2 cups of cooked quinoa (cooled)
  • 8 oz of fresh mozzarella cheese, cut in small cubes

Directions:

  1. Combine garlic, parsley, basil, oregano, tomato, salt, pepper and olive oil in a large mixing bowl.
  2. Then add quinoa, fresh mozzarella cheese to the mixing bowl and combine well.
  3. You can serve this immediately, or refrigerate until you are ready to serve.

Quinoa Caprese Salad

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