NUTRIBULLET Veggie Bullet - Grains and Bakes

Grains and Bakes | 6362 | Grains and Bakes
INGREDIENTS:
1 cup quinoa, cooked and
cooled (pg. 43)
½ tsp. kosher salt plus more
to taste
2 Tbsp. fresh lemon juice
1 garlic clove, sliced
½ cup extra virgin olive oil
freshly ground pepper
1 large English cucumber or 2
Persian cucumbers, sliced
with Slicer Blade
2 roma tomatoes, sliced with
Slicer Blade
⅔ cup flat leaf parsley, chopped
with Slicer Blade
½ cup fresh mint, chopped
with Slicer Blade
2 scallions, chopped with
Slicer Blade
GRAINS AND BAKES
QUINOA TABBOULEH
This updated take on a classic Middle Eastern dish tastes even more
refreshing when made with protein-rich quinoa and fresh herbs. Enjoy
as a snack, side dish, or as a full meal by mixing in cubes of baked
chicken breast (pg. 45) or cured tofu (pg. 47).
DIRECTIONS:
Cook quinoa (pg. 43). Let cool. Mix
lemon juice and garlic in a small
bowl. Whisk in the olive oil. Season
with salt and pepper to taste.
Transfer cooked and cooled
quinoa to a large mixing bowl
and stir in ¼ cup dressing. This
can be done up to a day ahead
of time and stored in an airtight
container in the fridge, as flavors
will intensify overnight. Cover and
store any leover dressing and
quinoa separately for later use.
Add cucumbers, tomatoes, herbs,
and scallions to a large bowl with
quinoa and toss to coat. Season
with salt and pepper to taste,
and drizzle with the remaining
dressing, if more is desired.
QUINOA STUFFED BELL
PEPPERS
Wonderful by themselves or paired with grilled chicken, fish, or steak,
these festive stued peppers are easy to make and easy to store —
keeping fresh in the fridge in an airtight container for up to 3 days.
INGREDIENTS:
2 bell peppers, halved, scooped
and seeded
1 cup Fresh baby arugula
¼ purple cabbage, shredded
with Shredder Blade (you
can also substitute any of
the slaw recipes, beginning
on pg. 57)
8 Grape tomatoes, halved
1 cup cooked quinoa (pg. 43)
Micro greens
¼ cup Carrot Top Pesto
(pg. 128)
DIRECTIONS:
Cook quinoa using the directions
on page 43. Set aside to cool.
Lay cleaned bell peppers onto a
clean surface. Scoop half of the
quinoa into each bell pepper.
Top with shredded cabbage,
sliced grape tomatoes and
microgreens. Garnish with
a dollop of carrot top pesto
(roughly 2 Tbsp. per pepper).
VEGGIE
Lay cleaned bell peppers onto a
VEGGIE
Lay cleaned bell peppers onto a
clean surface. Scoop half of the
VEGGIE
clean surface. Scoop half of the
quinoa into each bell pepper.
VEGGIE
quinoa into each bell pepper.
Top with shredded cabbage,
VEGGIE
Top with shredded cabbage,
sliced grape tomatoes and
VEGGIE
sliced grape tomatoes and
microgreens. Garnish with
VEGGIE
microgreens. Garnish with
a dollop of carrot top pesto
VEGGIE
a dollop of carrot top pesto
VEGGIE
(roughly 2 Tbsp. per pepper).
VEGGIE
(roughly 2 Tbsp. per pepper).
BULLET,
INGREDIENTS:
BULLET,
INGREDIENTS:
1 cup quinoa, cooked and
BULLET,
1 cup quinoa, cooked and
cooled (pg. 43)
BULLET,
cooled (pg. 43)
½ tsp. kosher salt plus more
BULLET,
½ tsp. kosher salt plus more
as a snack, side dish, or as a full meal by mixing in cubes of baked
BULLET,
as a snack, side dish, or as a full meal by mixing in cubes of baked
chicken breast (pg. 45) or cured tofu (pg. 47).
BULLET,
chicken breast (pg. 45) or cured tofu (pg. 47).
LLC
QUINOA TABBOULEH
LLC
QUINOA TABBOULEH
This updated take on a classic Middle Eastern dish tastes even more
LLC
This updated take on a classic Middle Eastern dish tastes even more
refreshing when made with protein-rich quinoa and fresh herbs. Enjoy
LLC
refreshing when made with protein-rich quinoa and fresh herbs. Enjoy
as a snack, side dish, or as a full meal by mixing in cubes of baked
LLC
as a snack, side dish, or as a full meal by mixing in cubes of baked