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Easy dill 1 Easy & Quick SUMMER PASTA SALAD of your dreams 🌽🍅🌞 (dinner idea!) ✨ Cre by @healthygirlkitchen . It’s time for Easy & Quick SUMMER PASTA SALAD. Follow us👉@eatingwelldish Easy & Quick SUMMER PASTA SALAD. . ingredients: 16 oz bow tie pasta 1 cup steamed corn 1 cup peas 1/2 cup chopped sun dried tomatoes 1-2 cups grilled zucchini 1 bell pepper chopped and grilled 1 red onion diced and grilled 3/4 cup vegan feta
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Zucchini Rolls - Keto, low carb, Italian, Plant-Based Dinner,
If you’re looking to incorporate more vegetables into your meals in a delicious and creative way, Zucchini Rollatini is a fantastic option. This dish combines thinly sliced zucchini with a rich and flavorful filling, all wrapped up and baked to perfection. It’s a healthier alternative to traditional rollatini recipes, without sacrificing taste. Below, you’ll find a detailed guide on how to prepare this tasty and nutritious dish.
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Involtini de courgette
· 3 servings Ingrédients : • 2 courgettes • 1 cuillère à soupe d’huile d’olive • 1 pincée de fleur de sel • 200 grammes de ricotta • 80 grammes de feta • 2 gousses d’ail • 10-12 feuilles de basilic frais • Poivre • 200g de sauce tomate • 40g de parmesan • Quelques feuilles de basilic frais
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The meal-prep friendly salad you'll make on repeat - Southwest Quinoa Salad
1 cup quinoa 1/2 teaspoon garlic powder 1/4 teaspoon cumin 1/2 teaspoon salt 1 3/4 cup water 15 ounces black beans 10 ounces cherry or grape tomatoes cut in half 1 cup frozen corn thawed 1 red bell pepper small dice 1/4 red onion small dice 1 jalapeno small dice 1/2 bunch cilantro leaves chopped FOR THE DRESSING: 1/4 cup olive oil or avocado oil 2-3 tablespoons lime juice about 2 limes 1 teaspoon agave or maple syrup 1/2 teaspoon salt Gluten Free, Vegan, Vegetarian Healthy Salad Recipes
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High-Protein Chickpea Quinoa Salad Jars (35g per Jar)
15min · 3 servings High-Protein Chickpea Quinoa Salad with over 25 grams of protein per serving is healthy, easy, and meal prep friendly. Eight ingredients, vegan, and gluten-free. Perfect for a packed lunch, weeknight dinner, picnic, potluck, or barbecue. Ingredients: • 2 (15-ounce) cans chickpeas (3 cups cooked) • Dash of paprika (optional) • Dash of garlic powder (optional) • ¼ cup plus ½ tablespoon extra-virgin olive oil, plus more for drizzling • 1 cup dry quinoa or 4 cup cooked • 5 medium Roma tomatoes, diced (about 8 ounces) • Salt to taste • ¼ cup plus 3 tablespoons lemon juice (about 3 medium lemons) • 1 long English cucumber, diced (about 3 cups) • 1 ½ cups diced red onion (about 1 medium) • ½ cup plus 1 tablespoon hemp seeds (optional) • 1 cup chopped fresh cilant
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