Start to Summer Recipes
The weather is heating up and we are ready for delicious summertime recipes. These simple and quick "Start to Summer" recipes will have your friends and family wanting more!
Quinoa Salad
Ingredients:
- 1 cup uncooked quinoa
- 2 cups water
- 1 can chickpeas, rinsed and drained
- 1 medium cucumber, chopped
- 1 medium red bell pepper, chopped
- ¾ cup chopped red onion
- ¼ cup coconut oil
- ¼ cup lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic
Directions:
- Cook the quinoa adding 2 cups of water on medium heat for about 15 minutes. Let the quinoa absorb the water and let sit for 5 minutes.
- Combine chickpeas, cucumber, bell pepper, onion and coconut oil together in a large bowl.
- In a smaller bowl, combine coconut oil, lemon juice, vinegar, and garlic. Whisk until blended, then set aside.
- Wait until the quinoa is mostly cool and combine all the ingredients together. Store in the refrigerator for 12 hours.
Grilled Asparagus
Ingredients:
- 1 lb. fresh asparagus, trimmed
- 2 tbsp. coconut oil
- Salt and pepper to taste
Directions:
- Preheat grill on high heat.
- Lightly coat the asparagus with coconut oil and season with salt and pepper.
- Grill over high heat for 3-4 minutes, or until desired tenderness.
Chicken and Onion Kebabs
Ingredients:
- 1 ½ lb. boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium red onion
- ½ cup plain yogurt
- 2 gloves garlic
- 1 tbsp. ginger
- 1 tsp. turmeric
- 2 tbsp. coconut oil
- 2 tsp. lemon zest
- 2 tbsp. lemon juice
- Salt and pepper
Directions:
- Combine yogurt, garlic, ginger, turmeric, coconut oil, lemon zest, lemon juice, salt and pepper into a bowl. Add chicken and stir to combine. Let marinate for 15 minutes.
- Thread chicken and onions into onto six large skewers. Grill on medium heat until chicken and onion are tender, usually about 10 minutes.
- Serve and enjoy!