By Maria Lichty
https://www.twopeasandtheirpod.com/greek-quinoa-salad/#wprm-recipe-container-41754
6 servings
5 minutes to assemble 
Make it a meal by adding chicken, tuna, or steak

For the salad:

• 2 cups water
• 1 cup quinoa
• Pinch of salt
• 2 cups grape tomatoes, halved
• 1 English cucumber, chopped
• 1/2 cup pitted kalamata olives, halved
• 1/3 cup red onion, diced
• 1/2 cup feta cheese, crumbled
• 1 can of canned chickpeas, drained and washed
• Kosher salt and freshly ground black pepper, to taste
• 2 cups of parsley (optional)

For the dressing:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1-2 tablespoon fresh lemon juice 
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/4 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Kosher salt and black pepper, to taste
  
  

Instructions

• Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
• To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Season with salt and pepper, to taste.
• In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese. Drizzle the salad with dressing and toss to combine. Season with salt and pepper, to taste. Enjoy!
  ​

Nutrition: Calories: 279kcal, Carbohydrates: 24g, Protein: 6g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 11mg, Sodium: 325mg, Potassium: 284mg, Fiber: 3g, Sugar: 3g, Vitamin A: 207IU, Vitamin C: 4mg, Calcium: 101mg, Iron: 2mg

I loved this perfect protein salad from PCC, and want to share the recipe with you. It is delicious, healthy, and easy to make ahead and take with you. It's also great for vegetarians because it is full of protein!

Makes 6-8 servings

Ingredients

• 1 cup spelt berries
• 3 cups water
• 2 (14-ounce) cans garbanzo beans
• 1 English cucumber - peeled, seeded and diced
• 1 green bell pepper, seeds removed and diced
• 3 ribs celery, diced
• 1 carrot, peeled and diced
• 1/4 red onion, diced
• 1/2 bunch green onions, diagonally sliced
• 1/3 bunch parsley, chopped
• 1/2 cup mayonnaise (or vegan mayonnaise)
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon dried dill
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon minced garlic

Instructions
1. Boil spelt berries in water until tender, about 45 minutes. Drain and cool.
2. In a salad, bowl mix together cooked spelt, garbanzo beans, diced cucumbers, green peppers, celery, carrots, red onions, green onions and chopped parsley.
3. Mix together mayonnaise, lemon juice, vinegar, dill, salt, basil and garlic; pour over salad, mixing well.

https://www.pccmarkets.com/recipe/pcc-perfect-protein-salad/

INGREDIENTS

• 1 1/2 pounds raw broccoli, trimmed, with crowns cut into florets (see note)
• 1/4 red onion, thinly sliced into half-moons
• 1/2 cup Thompson raisins
• 1/2 cup sunflower seeds
• 1 cup cherry tomatoes
• 1 cup reduced-fat Vegenaise (I used half cup)
• 2 tablespoons sugar (optional)
• 2 tablespoons red wine vinegar (optional)

DIRECTIONS
In a large bowl, combine broccoli florets, onions, raisins, sunflower seeds and cherry tomatoes.
Mix together Vegenaise, sugar and red wine vinegar until dressing is combined. Toss with remaining ingredients.
Special notes:
The weight given is for trimmed florets.

​https://www.pccmarkets.com/recipe/pcc-broccoli-waldorf/

I was talking to a friend about the different ways I change up my workout - and also my food - to stay on top of those bored spells that can throw me off of my groove. I just figured I'd let you all in on this as well to support you!

Variety and creativity are the best ways to keep food interesting. I love food! Sometimes I work out just so that I can eat whatever I want and not worry about it. Other times I measure, especially during times of hormonal imbalances times- either that lovely time of the month or perimenopause (got to flow with aging )- when I see more around my belly or butt. I get it. But you better believe my food will always have flavor and color! I think I might have been a chef in another life!

Here's my favorite dressing this week! You can keep it interesting by changing up an ingredient, for example, using a different vinegar or oil. I love red wine vinegar, and I can find a lot of different Asian vinegars in Seattle. I've discovered coconut vinegar, maybe you will find one you like; just be open to trying something different. Combine it with ingredients like turmeric, garlic, ginger, or miso paste! You can get more ideas from salad kits and places like Evergreens!

Musturd Lemon Dressing
Makes 5 servings (2 tbsp per serving)

Ingredients
1/4 cup of olive oil
1/4 cup of lemon juice (fresh or jar)
1/4 cup of red wine vinegar
2 minced garlic cloves  (put thru my garlic press)
1 tbsp of whole grain mustard from Trader Joes
1/2 tsp of salt
1/2 tsp of black pepper.

Directions:
Mix ingredients in a jar and shake well. Split between 5 small containers. (I recycle small containers from other juices.) Shake again before using. Can be kept in the refrigerator for a week.
 
Nutritional information:
Total calories; 105 Fat grams 11.1, Carb grams 1.9, Protein grams .1.
Put over a bed of greens and herbs. I love arugula and spinach together, with some basil and cabbage. I added sunflower seeds and sliced almonds for crunch, and meatballs for protein. For my meatball recipe, click here.

This salad is vibrant, colorful, and festive!   Healthy, delicious, gluten free recipe packed with veggies.  The ingredient list includes Roasted Brussels Sprouts, Maple Butternut Squash, Pumpkin Seeds, and Cranberries.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients
Roasted Brussels Sprouts:

• 3 cups Brussels sprouts , ends trimmed, yellow leaves removed
• 3 tablespoons olive oil
• Salt to taste

Roasted Butternut Squash:

• 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon

Other Ingredients:

• 1/2 cups pumpkin seeds
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup optional

Instructions
Roasted Brussels sprouts:

• Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
• Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted butternut squash:

• Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
• In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
• Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
• Note:  You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

Assembly:

• In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Nutrition
Calories: 232kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 494mg | Fiber: 4g | Sugar: 19g | Vitamin A: 9290IU | Vitamin C: 45.9mg | Calcium: 72mg | Iron: 1.5mg