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30 Minutes or Less

Mediterranean Quinoa Salad

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close-up overhead image of mediterranean quinoa salad in a bowl.

Fresh and flavorful mediterranean quinoa salad! This simple salad recipe is loaded with healthy veggies and tossed in a simple lemon dressing. Quinoa, chickpeas, olives, sundried tomatoes, basil, and feta – what’s not to love?!

close-up image of mediterranean quinoa salad in a bowl.

What You’ll Need to Make Mediterranean Quinoa Salad

Quinoa – Start with 2 cups of cooked red or white quinoa (I used white quinoa) for this recipe. To cook quinoa, simply rinse 1 cup of dry quinoa, then add to a small saucepan with 2 cups of water and a pinch of salt. Bring the quinoa to a boil, then reduce to a simmer and cover with a lid. Simmer quinoa for about 15 minutes, or until all liquid has been absorbed. Once cooked, let cool to room temperature before adding to this salad!

Chickpeas – A can of chickpeas adds some extra protein to this grain salad. However, if you don’t like chickpeas, you can leave them out. Or, feel free to swap out the chickpeas with your favorite white bean – canneloni beans or navy beans would also taste great!

Kalamata Olives – This classic mediterranean ingredient adds tons of delicious flavor to this quinoa salad! Either buy pitted kalamata olives, or slice and pit them yourself for this recipe.

Feta – Another staple ingredient in many mediterranean recipes! Feta cheese is deliciously creamy and salty, and takes this salad recipe to the next level. Though if feta’s not your thing, you can leave it out or replace if with your favorite soft white cheese.

mediterranean quinoa salad ingredients separated in a bowl.

Tips and Tricks

  • This salad is great for meal prep! You can fully prep and store this salad in the fridge for up to 4 days. The flavors will only intensify as it sits.
  • Feel free to change up this salad however you’d like! Not a fan of one of the ingredients? Either leave it out or replace it with whatever you prefer. This mediterranean quinoa salad is super easy to customize and make your own.
  • Love this recipe? Try this very similar Jennifer Aniston salad next!
mediterranean quinoa salad in a bowl with a glass of water on the side.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Surprise! This mediterranean quinoa salad is already gluten-free! Quinoa is a naturally gluten-free grain.

Make it Vegan/Dairy-Free: Simply leave out the feta, or swap it out for your favorite non-dairy feta – I love this Violife Vegan Feta.

close-up overhead image of mediterranean quinoa salad in a bowl.
5 from 2 votes

Mediterranean Quinoa Salad

Fresh and flavorful mediterranean quinoa salad! This simple salad recipe is loaded with healthy veggies and tossed in a simple lemon dressing. Quinoa, chickpeas, olives, sundried tomatoes, basil, and feta – what’s not to love?!
Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • 2 cups cooked quinoa
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1/2 English cucumber, chopped
  • 1 bell pepper, chopped
  • 1/2 red onion, chopped
  • 1/2 cup kalamata olives, pitted and sliced in half
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1/2 cup fresh basil, finely chopped
  • 1/3 cup crumbled feta

For the lemon dressing:

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Add the quinoa, chickpeas, cucumber, bell pepper, red onion, kalamata olive, sun-dried tomatoes, basil, and feta to a large bowl.
    mediterranean quinoa salad step 1
  • In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until combined.
  • Pour the dressing over the salad and toss to combine. Enjoy immediately or store in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Summer Rolls with Peanut Dipping Sauce

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summer rolls on a serving platter with peanut dipping sauce and a fresh lime on the side.

These summer rolls are loaded with fresh, crunchy vegetables and served with a savory peanut sauce! In just 20 minutes you’ll have a fun and healthy lunch or snack.

overhead image of peanut dipping sauce on a serving platter with sesame seeds on the side.

What are Summer Rolls?

Summer rolls are a traditional Vietnamese side dish. They’re an assortment of vegetables wrapped in rice paper. Think of them like a sushi roll, but instead of rice and seaweed, you just wrap everything up in a thin sheet of rice paper.

Summer rolls are most commonly served (and best served) with a side of savory peanut dipping sauce. The peanut sauce is honestly my favorite part. I could drink that stuff straight up. Creamy peanut putter, soy sauce, and fresh ginger come together in the most incredible, flavorful way possible! Dipping these summer rolls loaded with crisp, fresh veggies into luscious peanut sauce is nothing short of a dream come true. Guys, you gotta give this recipe a try. They’re vegan, gluten-free, and dairy-free!

summer rolls being dipped into peanut sauce.

What You Need To Make Summer Rolls with Peanut Sauce

Rice Wrappers – You’d be surprised by how easy rice wrappers are to find! I often locate them in the ethnic/asian aisle of my grocery store. And if all else fails, I can always find them at my local asian markets. If you’re not familiar with rice wrappers, they look sort of like a thinner tortilla. When you remove them from their packaging you’ll find that they’re dry and stiff. Though they simply need a bit of water to help rehydrate them for this recipe. Try not to overthink the process, follow the steps in the recipe below to prepare your rice wrappers.

Tofu – Tofu is an incredible source of protein and contains all nine essential amino acids! It also just sort of takes on the taste of whatever else you’re eating it with. In this case, the tofu soaks up the peanut sauce, which is DELICIOUS. Not only is tofu super easy to come by these days, but it’s super cheap too.

Peanut Butter – To me, peanut butter is typically only ever associated with sweet recipes. Though we turn the tables here by adding savory ingredients such as soy sauce and rice vinegar to create this peanut butter-based sauce. I prefer creamy peanut butter for a smoother sauce, though chunky works too. Just please, whatever you do, make sure the peanut butter you use has NO added sugar! Any sugar in the peanut butter would completely throw off the balance of flavors in this delicious sauce.

summer roll sliced in half on a plate, with cucumber, carrots, and tofu inside.

Adjust This Recipe

  • Make it Nut-Free: For a nut-free sauce, replace the peanut butter with tahini.
  • Add Shrimp: Make my shrimp spring rolls recipe instead!
  • The types and amounts of vegetables and herbs are simply suggestions – you can swap or remove anything you like!
summer rolls with peanut dipping sauce on a plate.
5 from 1 vote

Summer Rolls with Peanut Dipping Sauce

These summer rolls are loaded with fresh, crunchy vegetables and served with a savory peanut sauce! In just 20 minutes you’ll have a fun and healthy lunch or snack.
Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings

Ingredients

  • 12 spring roll rice wrappers
  • 14 ounces extra firm tofu, sliced into about 12 sticks
  • 1 cup julienned carrots
  • 2 cups julienned cucumber
  • 1 cup napa cabbage, thinly sliced
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onion, sliced

For the peanut sauce:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil, optional
  • 1 garlic clove, grated
  • 1 tablespoon fresh ginger, grated
  • 2-3 tablespoons warm water

Instructions

  • Fill a shallow bowl with warm water, submerge one sheet of rice wrapper in water for about 5 seconds then transfer to a clean, damp dish towel.
  • Place filling in the center of wrapper and fold the end closest to you over the filling, then tuck sides in and towards the center, finish rolling to create a sealed summer roll. Repeat with remaining rice wrappers.
  • Make the sauce by adding all ingredients to a bowl and whisking until completely smooth.
  • Serve summer rolls with peanut dipping sauce and enjoy!

Notes

  • Change up the filling ingredients however you’d like, use up whatever leftover fresh veggies you have on-hand!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Blackened Salmon Bowls with Coconut Rice and Pineapple Salsa

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    Perfectly cooked and seasoned blackened salmon, served over coconut rice with a fresh pineapple salsa! This delicious dinner recipe is surprisingly easy to make, and comes together in about 30 minutes. It’s full of flavor, super healthy, and will quickly become a family favorite!

    close-up image of three blackened salmon fillets on a plate.

    What You’ll Need to Make Blackened Salmon with Coconut Rice and Pineapple Salsa

    Salmon – I prefer either atlantic or king salmon fillets for this recipe! Those varieties are thicker, and cook up perfectly flaky and tender. Another common type of salmon you’ll find at most grocery stores is sockeye salmon. However, sockeye is very lean, and doesn’t have nearly as much flavor as atlantic or king salmon.

    Fresh Pineapple – Peel, core, and finely dice fresh pineapple for your pineapple salsa! Pineapple is perfectly tangy and sweet, which helps to balance out the savory and spicy components of the rest of this dish. Not a pineapple fan? Try one cup of fresh diced mango instead.

    White Rice – Make sure you use a long grain white rice for this coconut rice recipe. Any other type of rice won’t cook the same. I love this organic long grain white rice – it’s delicious! Though if you’re looking for a grain free option, sauté up some cauliflower rice in about a tablespoon of coconut oil, instead.

    Blackened Seasoning – Sure, you can buy blackened seasoning from the store, but it’s just as easy to make yourself at home! It’s a simple blend of six spices, which you likely already have on-hand. And this way, when you make this blackened salmon seasoning blend yourself, you have complete control over the flavors. Feel free to add in as much or as little of each spice as you’d like!

    close-up image of blackened salmon served over coconut rice with pineapple salsa on top.

    Tips and Tricks

    • Not sure if your salmon is cooked through? Check by inserting a meat thermometer into the thickest part of one of the salmon fillets. If the thermometer reads a minimum of 120° Fahrenheit, then your salmon is fully cooked and ready to eat!
    • Avoid heating your skillet to too high a temperature before cooking the salmon. I know this recipe is for blackened salmon, but we mostly achieve that blackened look through the seasonings we use. Not by cooking at a high temperature, which could easily burn and overcook our salmon fillets.
    • Switch up this recipe anyway you’d like! If you don’t like salmon, you can replace it with whatever fish you prefer. Blackened mahi mahi, halibut, or even red snapper would all taste delicious!
    overhead image of a blackened salmon bowl with pineapple salsa and coconut rice on the side.

    This Blackened Salmon Recipe is…

    close-up image of three blackened salmon fillets on a plate.
    5 from 1 vote

    Blackened Salmon with Coconut Rice and Pineapple Salsa

    Perfectly cooked and seasoned blackened salmon, served over coconut rice with a fresh pineapple salsa! This delicious dinner recipe is surprisingly easy to make, and comes together in about 30 minutes. It’s full of flavor, super healthy, and will quickly become a family favorite!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings

    Ingredients

    For the pineapple salsa:

    • 1 cup finely diced fresh pineapple
    • 1/2 red bell pepper, finely diced
    • 1/4 cup finely diced red onion
    • 1 jalapeño, seeded and finely diced
    • 3 tablespoons fresh cilantro, finely chopped
    • 1 tablespoon lime juice
    • 1/4 teaspoon salt

    For the coconut rice:

    • 2 cups long grain white rice
    • 1 (13.5 ounce) can coconut milk
    • 1 1/4 cup coconut water, or plain water
    • pinch of salt

    For the blackened seasoning:

    • 3 tablespoons smoked paprika
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • pinch of cayenne pepper, optional

    For the salmon:

    • 4 (6 ounce) salmon fillets
    • 2 tablespoons avocado oil

    Instructions

    • Start by making the pineapple salsa by adding all salsa ingredients to a bowl and mixing to combine. Set aside, leaving the flavors to develop and intensify while you prepare the rest of this dish.
    • Now, make the coconut rice by adding all coconut rice ingredients to a small saucepan over medium heat. Bring rice to a boil, then reduce to a simmer and cover. Simmer for 15 minutes, then remove from heat and fluff with a fork.
    • While the rice cooks, prepare the blackened seasoning by adding all seasoning ingredients to a small bowl and mixing to combine.
    • Pat salmon fillets dry with a paper towel, then sprinkle flesh side with blackened seasoning.
    • Heat oil in a large skillet over medium heat. Once oil is hot, place salmon fillets in skillet, flesh side down, and cook 2-3 minutes. Then, flip salmon and cook 6-7 minutes, or until internal temperate of salmon reaches 120° Fahrenheit.
    • Divide the coconut rice between four bowls, place a salmon fillet into each bowl, then top the bowls with pineapple salsa.

    Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Shrimp Spring Rolls with Peanut Sauce

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    close-up overhead image of shrimp spring rolls on a plate with peanut sauce.

    Fun and delicious shrimp spring rolls with an irresistibly good peanut dipping sauce! These spring rolls are an easy and exciting way to pack veggies into your diet – they’re super healthy and tasty.

    overhead image of shrimp spring rolls on a plate with peanut sauce on the side.

    What You’ll Need to Make Shrimp Spring Rolls with Peanut Sauce

    Spring Rolls Rice Wrappers – These light little rice-based wraps are what hold these spring rolls together! I’ve had lots of luck finding these at my local grocery store, in the ethnic food aisle. However, if you can’t seem to track these thin rice sheets down, I recommend ordering these on Amazon. Leftover rice wrappers? Try making my summer rolls recipe next!

    Cooked Shrimp – Buy pre-cooked shrimp, or quickly boil it yourself before adding to your shrimp spring rolls. The only thing to note here is that you must remove the tails from your shrimp for this recipe! Removing the tails can happen either before or after cooking – it makes no difference.

    Fresh Mint and Cilantro – These Asian-inspired rolls taste extra fresh thanks to a few sprigs of fresh mint and cilantro! I highly recommend adding fresh herbs to your rolls. Though if you don’t like cilantro, or don’t like mint, simply swap it out for a different fresh herb.

    Peanut Butter – Unsweetened creamy peanut butter is the base to our peanut sauce. However, if you don’t like peanut butter, you can use cashew butter instead. Or, for a nut-free version, try tahini!

    Soy Sauce – Found in most Asian recipes, soy sauce adds the perfect savory component to this dish. However, you can certainly swap out the soy sauce for tamari or coconut aminos if that’s more your thing.

    shrimp spring rolls on a plate with peanut sauce and fresh limes on the side.

    Tips on Handling Rice Wrappers

    • Submerge one rice wrapper at a time in the water! If you attempt more than one, they’ll stick together and you won’t be able to separate them.
    • Don’t leave the rice wrapper in the water for too long. Just 5 seconds submerged in a shallow bowl of warm water will do the trick. Leaving the wrapper to soak for too long will make it too soft and difficult to handle.
    • Place each rice wrapper (one at a time) on a damp paper towel or dish cloth before filling and rolling. The wrapper will lift easily off the damp cloth, making rolling a breeze. If you place the rice wrapper on a kitchen counter or cutting board, it’ll stick and be a nightmare to remove!
    shrimp spring rolls being dipped into peanut sauce.

    Adjust This Recipe to Your Dietary Needs

    Make it Vegan: For vegan spring rolls, use extra firm tofu cut into strips in place of the cooked shrimp!

    Make it Gluten-Free: The only non gluten-free ingredient in this recipe is the soy sauce. Therefore, use tamari instead, which tastes just like soy sauce but is 100% gluten-free!

    close-up overhead image of shrimp spring rolls on a plate with peanut sauce.
    No ratings yet

    Shrimp Spring Rolls with Peanut Sauce

    Fun and delicious shrimp spring rolls with an irresistibly good peanut dipping sauce! These spring rolls are an easy and exciting way to pack veggies into your diet – they’re super healthy and tasty.
    Print Pin Rate
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 4 servings

    Ingredients

    • 12 spring roll rice wrappers
    • 1-2 pounds cooked shrimp, shells and tails removed
    • 3 large carrots, peeled and sliced into matchsticks
    • 2 medium red bell peppers, seeded and sliced into matchsticks
    • 1 English cucumber, sliced into matchsticks
    • 1/2 cup fresh mint leaves
    • 1/2 cup fresh cilantro leaves

    For the peanut sauce:

    • 1/2 cup creamy peanut butter, unsweetened
    • 2 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 1 tablespoon toasted sesame oil
    • 1 garlic clove, grated or finely minced
    • 1-inch piece fresh ginger, peeled and grated or finely minced
    • 2-3 tablespoons warm water

    Instructions

    • Fill a shallow bowl with warm water. Submerge one sheet of rice wrapper in water for 5 seconds, then transfer to a clean, damp dish towel.
    • Place 2-3 shrimp, a small handful of vegetables, and a few fresh mint and cilantro leaves in the center of the wrapper. Then, fold the end closest to you over the filling, tuck sides in and towards the center, and finish rolling to create a sealed spring roll. Repeat this process with remaining rice wrappers.
    • Make the sauce by adding all ingredients to a bowl and whisking to combine.
    • Serve shrimp spring rolls with peanut dipping sauce on the side.

    Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Healthy Teriyaki Chicken Rice Bowls

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    overhead image of healthy teriyaki chicken rice bowls with rice and broccoli.

    These healthy teriyaki chicken rice bowls come together in under 20 minutes! Fresh ginger, garlic, tamari to make it gluten-free, and honey to naturally sweeten things up. Ditch the takeout this week, and make this healthier recipe instead!

    close-up image of healthy teriyaki chicken

    What You’ll Need to Make Healthy Teriyaki Chicken Rice Bowls

    Chicken Breast: Boneless and skinless chicken breasts, cut into bite-sized pieces cooks in just a matter of minutes! However, feel free to use any piece/cut of chicken you’d like. Or, if you’re feeling adventurous, replace the chicken with salmon or tofu – the possibilities are endless!

    Ginger: Fresh, grated ginger adds tons of delicious fresh flavor to our healthy teriyaki chicken. I usually purchase a bunch of fresh ginger (it’s pretty cheap!) and store it in my freezer until I need to use it. But if you can’t find fresh ginger, feel free to use just 1 teaspoon of dried ground ginger in its place.

    Tamari: What is tamari? Tamari is simply gluten-free soy sauce. It tastes exactly the same as soy sauce, but is 100% gluten-free. It’s safe for people who suffer from celiac disease or a gluten intolerance! However, if you’re fine with gluten, go ahead and use soy sauce in this recipe instead.

    Honey: A refined sugar-free sweetener to help balance this teriyaki sauce! You won’t notice the difference between this honey-sweetened sauce and the sauce you’d order at a restaurant.

    healthy teriyaki chicken rice bowls with sliced green onion on top.

    Tips and Tricks

    • I served my healthy teriyaki chicken over white rice with a side of steamed broccoli, but feel free to serve yours with whatever you’d like! Brown rice, quinoa, or even cauliflower rice make a great base to these bowls. Also, any steamed veggie will pair perfectly with this meal!
    • The chicken cooks pretty quickly in this recipe, thanks to it being cut into such small pieces. Therefore, keep an eye on it and be careful not to overcook the chicken. It should only take a few minutes to cook through!

    Adjust This Recipe to Your Dietary Needs

    • Make it Gluten-Free: Use tamari instead of soy sauce, which is 100% gluten-free.
    • Make it Vegan/Vegetarian: Replace the chicken with pressed and cubed tofu, and the honey with maple syrup!
    • Make it Paleo: To make a paleo teriyaki chicken, simply replace the honey with maple syrup and use coconut aminos instead of soy sauce – it’s that easy! Also, serve over cauliflower rice or with extra steamed veggies, instead of white rice.
    overhead image of healthy teriyaki chicken rice bowls with rice and broccoli.
    4.37 from 19 votes

    Healthy Teriyaki Chicken Rice Bowls

    These healthy teriyaki chicken rice bowls come together in under 20 minutes! Fresh ginger, garlic, tamari to make it gluten-free, and honey to naturally sweeten things up. Ditch the takeout this week, and make this healthier recipe instead!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 servings

    Ingredients

    • 1 pound chicken breast, cut into 1-inch pieces
    • 1 tablespoons avocado oil
    • pinch of salt
    • 1-inch piece fresh ginger, peeled and grated
    • 3 garlic cloves, minced
    • 1/4 cup tamari, or soy sauce
    • 1 tablespoons lemon juice
    • 1 teaspoon sesame oil, optional
    • 2 tablespoons honey
    • 1 tablespoon corn starch
    • 3 tablespoons water

    For serving:

    • 2 cups cooked rice
    • 1 crown broccoli, steamed
    • sliced green onions
    • sesame seeds

    Instructions

    • Heat olive oil in a large pan over medium heat, add in the chicken and sprinkle with salt. Cook chicken for 2-3 minutes per side or until cooked through. Transfer to a bowl and set aside.
    • Reduce heat to low, add in the ginger and garlic, cook for 1 minute or until fragrant. Add in the tamari or soy sauce, lemon juice, sesame oil, and honey, mix together. 
    • In a separate bowl, whisk together the cornstarch and water until the cornstarch has dissolved. Transfer corn starch and water to the sauce along with the cooked chicken. 
    • Stir until sauce thickens, about 3-4 minutes. Divide between four bowls with rice and broccoli, then top with sliced green onions and sesame seeds.

    Notes

  • Storage: Store the rice and vegetables in a separate container than the teriyaki chicken. Place them both in airtight containers in the fridge for up to 3 days. 

    • Nutrition

    Calories: 300kcal

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