Poke and Quinoa Salad Hawaiian Poke Quinoa Bowl with Avocado and Sesame Soy Dressing Ingredients: 1 cup quinoa, rinsed 2 cups water 1/2 lb sushi-grade ahi tuna, diced 1 tbsp soy sauce 1 tbsp sesame oil 1 tsp rice vinegar 1 tsp honey 1/2 avocado, diced 1/2 cucumber, diced 1/4 cup shredded carrots 2 radishes, thinly sliced 1/4 cup edamame, cooked and shelled 1 tbsp green onions, sliced 1 tsp sesame seeds (white or black) Optional: sliced nori, pickled ginger, or spicy mayo for garnish Directions: In a saucepan, bring water and quinoa to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until quinoa is tender and water is absorbed. Fluff with a fork and let cool. In a medium bowl, combine soy sauce, sesame oil, rice vinegar, and honey. Add diced tuna and gently toss. Chill for 10–15 minutes. In serving bowls, layer the cooled quinoa with cucumber, carrots, radishes, edamame, avocado, and marinated tuna. Sprinkle with sesame seeds and green onions. Garnish with optional toppings like nori strips or spicy mayo. Serve immediately and enjoy this protein-packed, fresh bowl! Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 430 kcal | Servings: 2 bowls #pokequinoasalad #ahiquinoabowl #hawaiianpoke #quinoabowlrecipes #freshpoke #healthybowls #quinoapoke #sushigradeahi #cleanbowls #mealprepideas #healthylunches #nutritiousanddelicious #avocadolove #pokeandveggies #rainbowbowl #wellnessrecipes #pokeplating #highproteinlunch #wholesomebowls #easymeals Fresh, colorful, and absolutely delicious – this Poke and Quinoa Salad is the perfect light but satisfying meal!

Grilled Chicken and Quinoa Salad Herb-Grilled Chicken with Quinoa, Roasted Veggies, and Lemon Dressing Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon smoked paprika Salt and pepper to taste 1 cup quinoa 2 cups water or chicken broth 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, finely sliced 1/4 cup crumbled feta cheese (optional) 1/4 cup fresh parsley, chopped Juice of 1 lemon 2 tablespoons olive oil (for dressing) 1 teaspoon Dijon mustard Salt and pepper to taste (for dressing) Directions: Rinse quinoa thoroughly. In a saucepan, combine quinoa and water (or broth), bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Let sit 5 minutes, then fluff with a fork. Preheat a grill or grill pan to medium-high. Rub chicken with olive oil, garlic powder, paprika, salt, and pepper. Grill for 5–6 minutes per side or until cooked through. Let rest 5 minutes, then slice. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta, and parsley. Add grilled chicken on top. Drizzle with lemon dressing and gently toss before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 410 kcal | Servings: 2 servings #quinoasalad #grilledchicken #healthylunch #proteinpacked #mealprep #easyrecipes #glutenfreemeals #summermeals #wholefoods #freshsalad #cleanrecipes #chickensalad #quinoabowl #herbgrilled #lunchinspo #lemonyrecipes #balancedmeals #lowcarbideas #fitmeals #nutritiousdinner Bright, fresh, and satisfying This Grilled Chicken & Quinoa Salad is your go-to for a healthy meal that doesn’t skimp on flavor!

Tuna and White Bean Salad Zesty Mediterranean Tuna and Cannellini Bean Salad with Lemon Herb Vinaigrette Ingredients: 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed 1 (5 oz) can tuna in olive oil, drained 1/2 small red onion, thinly sliced 1/2 cup cherry tomatoes, halved 1/4 cup fresh parsley, chopped 1 tablespoon capers (optional) 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard Salt and black pepper to taste Mixed greens or arugula for serving (optional) Directions: In a large bowl, combine the white beans, tuna, red onion, cherry tomatoes, parsley, and capers (if using). In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified. Pour the vinaigrette over the salad ingredients and toss gently to combine. Taste and adjust seasoning as needed. Serve immediately on its own or over a bed of mixed greens or arugula for a heartier meal. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 290 kcal | Servings: 2 servings #tunarecipes #whitebeansalad #mediterraneansalad #proteinpacked #easylunchideas #healthylunch #nourishingmeals #glutenfreeeats #quickrecipes #cannedtunaideas #mealprepideas #leanprotein #beanbased #lightandfresh #noheatingneeded #oliveoilbased #saladswithsubstance #antiinflammatoryeats #budgetmeals #simpleingredients Looking for a protein-packed lunch you can whip up in 10 minutes? This Tuna and White Bean Salad is fresh, filling, and full of flavor!

Chinese Chicken Tacos with Pickled Vegetables Crispy Chinese-Style Chicken Tacos with Tangy Pickled Veggies Ingredients: 1 lb (450g) boneless, skinless chicken thighs, thinly sliced 2 tablespoons soy sauce 1 tablespoon hoisin sauce 1 tablespoon sesame oil 1 teaspoon grated ginger 2 cloves garlic, minced 1/4 teaspoon white pepper 8 small flour or corn tortillas 1 cup shredded napa cabbage For Pickled Vegetables: 1 cup shredded carrots 1 cup thinly sliced cucumber 1/2 cup rice vinegar 2 tablespoons sugar 1 teaspoon salt Garnishes: Fresh cilantro leaves Sliced green onions Sesame seeds Sriracha or chili sauce (optional) Directions: In a bowl, mix soy sauce, hoisin sauce, sesame oil, ginger, garlic, and white pepper. Add the chicken slices and marinate for at least 30 minutes. Prepare the pickled vegetables by combining rice vinegar, sugar, and salt in a jar. Stir until dissolved. Add shredded carrots and cucumber. Refrigerate for at least 1 hour. Heat a large skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes until fully cooked and slightly caramelized. Warm the tortillas in a dry skillet or microwave. Assemble the tacos by layering shredded napa cabbage, cooked chicken, and pickled vegetables on each tortilla. Garnish with fresh cilantro, green onions, sesame seeds, and a drizzle of sriracha if desired. Serve immediately. Prep Time: 20 minutes | Marinating Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 1 hour (including pickling) Kcal: 280 kcal | Servings: 4 servings #chickentacos #asiantacos #pickledvegetables #fusionfood #easyrecipes #quickdinner #flavorfulmeals #homemadecooking #tacotuesday #healthylunch #chinesefood #nutfree #dinnerideas #freshflavors #cilantro #sesameoil #hoisinsauce #weeknightdinner #foodie #comfortfood Craving a twist on taco night? These Chinese Chicken Tacos with Pickled Veggies bring bold flavors and fresh crunch to your plate!

Sesame Noodle Salad Asian-Inspired Sesame Noodle Salad with Crunchy Veggies and Toasted Seeds Ingredients: 8 oz spaghetti or thin rice noodles 1/4 cup soy sauce 2 tablespoons sesame oil 1 tablespoon rice vinegar 1 tablespoon honey or maple syrup 1 teaspoon grated fresh ginger 2 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional) 2 cups shredded carrots 1 red bell pepper, thinly sliced 3 green onions, chopped 1/4 cup fresh cilantro, chopped 2 tablespoons toasted sesame seeds Optional: crushed peanuts or chopped cashews for garnish Directions: Cook noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and red pepper flakes. In a large bowl, toss the cooled noodles with shredded carrots, bell pepper, green onions, and cilantro. Pour the dressing over the noodle mixture and toss well to combine. Sprinkle toasted sesame seeds and nuts (if using) on top before serving. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 320 kcal per serving | Servings: 4 servings #sesamenoodlesalad #asianrecipes #noodlesalad #sesameoil #healthyrecipes #veggiesalad #easymeals #vegetarianrecipes #quicklunch #mealprep #freshsalad #asianflavors #noodlerecipes #lightmeals #healthylunch #homecooking #foodie #foodblogger #summerrecipes #crunchy Bright, crunchy, and packed with Asian flavors—this Sesame Noodle Salad is your perfect light lunch or side dish!