Summertime Quinoa Veggie Salad

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This dish is delightfully refreshing, hydrating, and delicious. Chopped tomatoes add moisture while cucumbers and carrots add a yummy crunch, all while playing along nicely with cilantro for a meal that tastes delicious on its own, without needing the butter and oil all the other dishes need. 

It's healthy time, people! That's right, time to load up on your... protein, fiber, nutrients, blah blah blah. You get it, right? The good things. Let's get them into your tummy.

Today's recipe is actually not of my own creation. It was my lovely mother's idea. Kind of like my favorite salad (which I call the kitchen sink salad - you throw in everything that you have in your fridge that could possibly go into a salad - everything but the kitchen sink!), this recipe has a base of delicious, healthy Quinoa, and then includes tons and tons of chopped up veggies.

It's the perfect summer snack. Or the perfect summer side. Because it gives you the hydration and nutrition you need without being too much work or too many calories. Feel free to add nuts, such as pine nuts or sunflower seeds, or some cut up peppers to the mix!

P.S. Looking for other recipes with Quinoa in them? Read these (I warn you, there are many).

Summertime Quinoa Veggie Salad

Ingredients:

• 1 cup Quinoa
• 2 cups Water
• 1 tomato, chopped
• 1 long carrot, chopped
• 1/4 cucumber, chopped
• 1 handful cilantro, chopped
• 1/4 cup, black beans, cooked and drained
• 1 Lemon, juiced

Directions:

1. Cook Quinoa by combining Quinoa and water and heating until boiling, then reducing to a simmer and continuing to cook for 20 minutes. After 20 minutes, remove from heat and let sit for 5 minutes, then fluff.
2. Add chopped ingredients and lemon juice and toss.
3. Serve as a lunch snack or a side for your favorite dinner dish!

Cilantro Chicken Swiss Chard Wraps (with Teriyaki Sauce)

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Swiss Chard is my new best friend. Seriously. Any of you low carb dieters out there ought to introduce yourself to Swiss Chard. Go ahead. Don't be shy. Just walk right up and... take a bite. 

Why? Because Swiss Chard is the perfect substitution for any of the following: bread, sandwich wraps, tortillas, taco shells, etc etc etc... Basically, anything that you used to use as any sort of wrap.

I've seen numerous "lettuce wrap" recipes (and even created one of my own, many moons ago) that use regular big pieces of lettuce. These are surely delicious (as I said, I've tried them!), but I do have two issues...

1. First, regular P.F. Changs-inspired lettuce wraps take far too long to make. There is too much chopping and slicing and dicing and mixing and measuring... so, while some of you methodical and detail-oriented folks may thrive on the recipe, it's just not feasible for my tiny little attention span... Good thing these Swiss Chard Wraps are easy and have half the ingredients!
2. Second, the large lettuce leaves typically used in P.F. Changs-inspired lettuce wraps break quite easily. This creates a physical mess on my plate as well as an emotional mess when I fail to get all of the food into my mouth. Oh. The. Agony. Good thing these Swiss Chard Wraps are unbreakable (seriously) and actually act like a wrap, instead of breaking all over your plate!

Have I convinced you yet? Come on! Just try a bite...

Cilantro Chicken Swiss Chard Wraps

Prep Time: 10 minutes
Cook Time: 25 minutes
Calories: 209
WW Points (Old): 4
WW PointsPlus (New): 5
Servings: 4


Ingredients:

• Boneless, Skinless Chicken Breasts - Either 3 regular chicken breasts or 8 thinly sliced (I used 1 package of thinly sliced chicken breasts for quicker cooking and cutting)
• 3 tablespoons White Wine Vinegar
• 1/2 tablespoon Cavender's Greek Seasoning
• 1 cup of Cilantro, chopped
• 4 stalks Green Onion, chopped
• 1 tablespoon Sunflower Seeds
• 2 Tablespoons Teriyaki Sauce (look for a low-sugar version, if possible)
• Lemon Juice from 1 Lemon
• 8-10 large leafs of Swiss Chard, rinsed
• Optional: Shredded cheese to top

Directions:

1. Place chicken breasts in a medium pan with White Wine Vinegar over medium heat. Sprinkle half of the Cavender's Greek Seasoning on top of the chicken breasts. After 10-12 minutes, flip each piece of chicken and sprinkle the other side with seasoning, then cook for another 10-12 minutes, or until there is no visible pink meat within a cut chicken piece.
2. While chicken breasts are cooking, chop cilantro and green onion and place in a medium bowl.
3. Once chicken breasts are cooked, chop into small pieces (mine were less than 1/2 inch on each side... you're welcome to be more or less picky!) and add to the bowl with cilantro and green onion.
4. Add sunflower seeds, teriyaki sauce, and lemon juice to the bowl and toss or shake well.
5. Serve with rinsed leaves of Swiss Chard, which can be used just like a lettuce wrap or tortilla/taco wrap. Garnish with your chosen shredded cheese, if desired!