Mediterranean Quinoa Bowls With Roasted Red Pepper Sauce

Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce! A mix of quinoa, cucumbers or kale or spinach, feta cheese, kalamata olives, and pepperoncini!

Image by www.pinchofyum.com

Nutritional Values
(per serving)

Ingredients

Calories: 381
Fat: 25.6
Carbs: 30.9
Protein: 10.9

Steps

  1. Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured.
  2. Cook the quinoa according to package directions. When the quinoa is done, build yourself a Mediterranean Quinoa Bowl!
  3. Store leftovers in separate containers and assemble each bowl just before serving.

If you don’t have the chance to cook at home and would like to discover food that fits your calorie choice; download Ruddy! 

Ruddy shows the restaurant options around you, based on your calorie choice.

Follow us to keep updated!

General Tso’s Cauliflower

You have never tasted cauliflowers like these before! The Asian vibes thanks to the delicious sauce will leave your tastebuds craving for more.

For the vegetarian version, use vegetable broth.

Image by www.pinchofyum.com 

Nutritional Values
(per serving)

Ingredients

Calories: 385
Fat: 24.9
Carbs: 34.7
Protein: 7.4

For the general tso’s sauce:

For the batter:

And of course the cauliflower! (cut into small florets)

Steps

  1. General Tso’s Sauce: Heat the sesame oil in a small saucepan over medium low heat. Add the ginger and garlic and stir fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. Add more sweetness, citrus, etc. to your taste.
  2. Cauliflower Batter: Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it but stay loose enough to easily drip off (adjust thickness with water).
  3. Cauliflower Frying: Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small bit of batter in the oil to test it – when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. Remove and set on a cooling rack with paper towels underneath.
  4. Serving: Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with rice.

If you don’t have the chance to cook at home and would like to discover food that fits your calorie choice; download Ruddy! 

Ruddy shows the restaurant options around you, based on your calorie choice.

Follow us to keep updated!