Roasted Vegetable Quinoa Bowl
Ingredients:
1 cup quinoa
2 cups water
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 cups baby spinach
1/4 cup crumbled feta cheese
Lemon wedges for serving
Instructions:
Preheat the oven to 425 degrees F.
Rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with the water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the water has been absorbed.
Meanwhile, toss the sliced bell peppers, zucchini, and red onion with olive oil, garlic powder, paprika, salt, and pepper.
Spread the vegetables out in a single layer on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized.
To assemble the bowls, divide the cooked quinoa among four bowls. Top each bowl with roasted vegetables, baby spinach, and crumbled feta cheese. Serve with lemon wedges on the side for squeezing over the top.
Easy Beef Stir-Fry
Ingredients:
1 pound flank steak, thinly sliced
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small yellow onion, sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Salt and pepper to taste
Cooked rice for serving
Instructions:
In a medium bowl, whisk together the cornstarch, soy sauce, rice vinegar, and brown sugar. Add the sliced flank steak and toss to coat.
Heat the vegetable oil in a large skillet or wok over high heat. Add the sliced bell peppers and onion and stir-fry for 3-4 minutes or until they are crisp-tender.
Add the minced garlic and grated ginger to the skillet and stir-fry for 30 seconds or until fragrant.
Push the vegetables to the side of the skillet and add the marinated beef. Stir-fry for 3-4 minutes or until it is browned and cooked through.
Season with salt and pepper to taste. Serve the stir-fry over cooked rice.
Lemon Blueberry Muffins
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups fresh blueberries
Coarse sugar for sprinkling on top
Instructions:
Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together with an electric mixer until
