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$3.12 per serving
Ready in 20 minutes
Spoonacular Score: 90%
Fresh Vegetable Quinoa Bowl is a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 623 calories, 41g of protein, and 24g of fat per serving. For $3.12 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up sage, carrots, olive oil, and a few other things to make it today. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert. Overall, this recipe earns an amazing spoonacular score of 90%. Chicken and Vegetable Quinoa Bowl with a Kick, Marinated Tofu & Vegetable Bowl over Quinoa, and Roasted Spiralized Vegetable and Quinoa Bowl are very similar to this recipe.
Read the detailed instructions on My Recipes
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
Quinoa is super healthy. Read more about its health benefits here.
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If you have a recipe that calls for bones and you don't have any, you can usually get them for cheap (or even for free) from a butcher.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.