Roasted Broccoli Quinoa Salad with Creamy Lemon Dressing

A refreshing and nutritious salad featuring quinoa, roasted broccoli, and a zesty creamy lemon dressing. Packed with vibrant flavors and textures, this salad makes a perfect side dish or a light meal on its own.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups broccoli florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup almonds, sliced
• For the Creamy Lemon Dressing:
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

In a saucepan, combine quinoa with 2 cups of water

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Fluff with a fork and let it cool

Toss broccoli florets with olive oil, salt, and pepper

Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes or until broccoli is tender and slightly crispy at the edges

In a large bowl, combine cooked quinoa, roasted broccoli, cherry tomatoes, red onion, feta cheese, and almonds

In a separate small bowl, whisk together all the ingredients for the Creamy Lemon Dressing until smooth

Pour the dressing over the quinoa mixture and toss until well coated

Serve chilled and enjoy!

Shredded Brussels Sprout Salad

This Shredded Brussels Sprout Salad is a delightful mix of textures and flavors. The crispness of shredded Brussels sprouts, the crunch of almonds, and the sweetness of dried cranberries combine perfectly with a zesty lemon-honey dressing. It's a nutritious and tasty addition to your meal.

Ingredients:

• 8 oz about 225g Brussels sprouts, shredded
• 1/4 cup chopped almonds
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 cups mixed greens e
• g
• , spinach, arugula

Instructions:

In a large bowl, combine the shredded Brussels sprouts, mixed greens, chopped almonds, and dried cranberries

In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing

Pour the dressing over the salad and toss to coat all the ingredients evenly

Sprinkle the grated Parmesan cheese on top of the salad

Let the salad sit for a few minutes to allow the flavors to meld together

Serve the Shredded Brussels Sprout Salad as a delicious and healthy side dish or as a light meal

Enjoy!

Crustless Salmon Quiche

This crustless salmon quiche is a keto-friendly and low-carb dish packed with protein and healthy fats. It's perfect for a quick and satisfying breakfast, brunch, or lunch.

Ingredients:

• 6 oz canned salmon, drained
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheese cheddar or Gruyere
• 1/4 cup diced onion
• 2 cups fresh spinach, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

Preheat the oven to 350F 175C

Grease a pie dish with olive oil

In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper

Add the drained salmon, shredded cheese, diced onion, and chopped spinach to the egg mixture

Stir well to combine

Pour the mixture into the prepared pie dish

Bake in the preheated oven for 25-30 minutes, or until the quiche is set and slightly golden on top

Let it cool for a few minutes before slicing and serving

Enjoy your delicious crustless salmon quiche!