Hey guys and gals! The past week has been so unbelievably crazy here on the east coast. On the first day of school we had an earthquake. Then later in the week, we had Irene the hurricane come barreling through.

Some people are still without power. Luckily, most people here in Maryland didn’t have as much damage as was predicted. I was only without power for only 24 hours. Now I that I have power back, I’m back in the kitchen whipping up some new recipes.

This dinner was so filling, tasty, and nutritious!

Here are the ingredients you’ll need for 2 servings:

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  • 1/2 cup quinoa
  • 1/2 cup zucchini
  • 1/2 cup yellow pepper
  • 1/2 cup red onion

For the dressing:

  • 3 tbsp. Light Balsamic dressing
  • 2 tbsp. olive oil
  • 1 tbsp. garlic
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. dill

Cook the quinoa according to the package directions. While the quinoa is cooking, poke holes into the potato and cook it in the microwave.

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Dice the vegetables and cook them by blanching them. Cut the cooked potato.

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Whisk together the ingredients to make the dressing.

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Once the vegetables and quinoa are finished cooking, pour the dressing on top and mix thoroughly.

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Top with feta or parmesan cheese. Enjoy!

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Nutrition information: Each serving has 347 calories, no cholesterol, and is very high in Vitamin A. Quinoa is an excellent source of protein. In fact, it even has all 9 essential amino acids!

Did you feel the earthquake? Did Irene come visit your state?

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