‬ Quinoa and blackbeans salad

Ingredients:

1 cup Quinoa

1 cup boiled black beans ( soaked for 5-6 hours and boiled)

1/4th cup sliced almonds and walnuts

1/4th cup dried cranberries

salt as per taste

1tsp cinnamon powder

black pepper to taste

cumin powder 1tsp

1 bay leaf

1cup chopped bell peppers

1 cucumber peeled and chopped

cherry tomatoes or a medium size tomato chopped

around 2tblsp chopped spring onions

2tblsp EVOO

Method:

Heat a pan on medium heat. Slight toast the almonds and walnuts till golden. Add the quinoa and toast a few more minutes till brown in color. Now add 2 cups of water to it. Adjust salt, Add cumin powder, cinnamon powder, bay leaf, dried cranberries. Cover and cook for 15-20 min till the quinoa is tender but still chewy and white spiral-like threads appear around each grain. Now mix the black beans..mix well. let it cool. 

In a serving bowl add chopped bell peppers, tomato, cucumbers, green onions sprinkle some black pepper and at last add 1tsp EVOO..mix well and Enjoy....

My version of Chipotle style homemade chicken-rice bowl recipe...

Mexican is closest to Indian food which is why I prefer going out to Chipotle here. I like the Rice bowl over there. Its tasty & healthy too..So I just tried to make this at home...Although it is not exact replica of what the actual recipe is, but I tried my best to make it similar with little changes..It takes some time to prepare but its worth the work....
Flavored chicken combined with rice, corn, salsa, black beans served over assorted toppings..a very healthy, filling & easy to make..Perfect for lunch/ dinner or u can also pack this for your lunch box...:)

So starting with  Cilantro-Lime Rice 

2 teaspoon butter/ olive oil
2 tablespoon fresh cilantro coarsely chopped
1 cup white basmati rice/ brown rice
2 cups water
1/2 teaspoon salt
Juice of ½  Lime
½  tsp pepper

Instructions

In a heavy botton pan , heat  butter over low heat. Add rice & pepper and stir for 2-3mins. Add water and salt, & bring to boil. Add lime juice to it. Now cover, cook in low flame until rice is tender and the water is absorbed, Before serving stir in cilantro.

Other Toppings:

Boneless chicken- 1 lb cut in cubes (marinate with a tblsp curd, roasted garlic powder, black pper, salt, 1 tsp olive oil, dry basil leaves  & Italian seasoning (optional))
2 cups frozen sweet corn (cook corn for 1-2 min in microwave oven or you can stir fry with little bit olive oil)
1 can black beans/ u can soak black beans & pressure cook it till tender with adding salt & water.
green & red peppers sliced 
Romaine lettuce, chopped
grated cheese  as much as you want (mozzarella cheese/ cheddar)
sour cream (optional)

 Heat a little olive oil in a skillet and begin to cook peppers until softened. They should not be too soft they should be crunchy.
Again heat olive oil in pan & add the marinated chicken cubes. stir fry the chicken till they becomes soft & light brown in color. Note: U can also add the canned chicken if u want instead of roasting the chicken cubes.

Ingredients for Fresh tomato salsa

1 cup chopped tomatoes, chopped
1/2 cup chopped onion
1 tsp minced garlic
1 jalapeno pepper or chili pepper minced
2 tablespoons fresh cilantro, chopped
 Salt as per the taste
Mix all ingredients in a bowl & remove excess water.

Guacamole

1 avocado
juice of 1 lime
2 tblsp  cilantro, chopped
1/4 cup red onion, chopped
2 tblsp diced tomato

Method:

Peel and remove seed from avocado.  Chop into small pieces in a medium sized bowl.  Mash avocado with a potao masher & Add remaining ingredients.
To assemble the bowl, scoop a spoonful of rice into the bowl,  then add black beans, stir fried pepper, corn, salsa, chicken, and top with cheese, sour cream , guacamole and lettuce.  Enjoy your Mexican chipotle style  rice bowl. 

sending this to DISH IN 30 MINUTES~ SOUPS & SALADS hosted by http://www.sarasyummybites.com

Balsamic marinated Chicken salad

My delicious green green salad ....a perfect and simple meal with so much nutrition + flavor.

Ingredients:

For marination of chicken salad:

2 tblsp olive oil
1/4 cup balsamic vinegar
2 tsp garlic powder
1 tablespoon Italian seasoning (optional)
1 teaspoon salt to taste
1/2 teaspoon freshly ground pepper
1 pound boneless, skinless chicken breast (cut in small small cubes)

For salad 
1 bunch romani lettuce
1 avocado  cut in cubes
1 large cucumber cut in cubes
Baby carrots
1 lagre tomato (cut in cubes)/ u can also use cherry tomatoes
3-4 tblsp of boiled black beans or boiled chickpeas
2tblsp sweet corn
½ red onion sliced
1tsp lemon juice
1tsp ground pepper powder
2tblsp low calorie salad dressing
Garlic salt as per requirement
Lightly salted tortilla strips 2-3 tblsp (Optional)
Additional topping as per your choice such as mayo, grated cheese, sour cream

Method:

Take a bowl put vinegar, garlic, Italian seasoning, salt and pepper Mix until well combined.
Put the Chicken cubes in to the sauce mix & mix well. Place them in a zip lock bag & refrigerate for  at least 2-3 hour.
Then take a griddle add olive oil, place the marinade chicken cubes. Toss to combine. Saute them for 10-15 mins. till they are done & light brown in color.

Now take a big serving bowl. Place all the greens top with chicken mixture & remaining ingredients. Spoon dressing over the top, also u can add additional topping such as mayo/ grated cheese as per your choice & serve.






sending this to DISH IN 30 MINUTES~ SOUPS & SALADS hosted by http://www.sarasyummybites.com