Training

Add to my favorites

Chicken Quinoa Bowls with Avocado Dressing
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Chicken Quinoa Bowls with Avocado Dressing

Add to my favorites

Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.

Dairy Free Egg Free Gluten Free Nut Free
Nutrient packed bowl that is light on the stomach but super delicious. Great for lunches or a light dinner.

Chicken Quinoa Bowls with Avocado Dressing quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Sprinkle chicken with chili powder, salt, pepper, oregano, garlic powder, and onion powder. Let sit for 10 minutes while preparing quinoa
Cook quinoa according to package instructions
Grill chicken until 165 or preheat a large non-stick skillet on medium–high heat and swirl oil to coat. Add chicken and cook for 10 minutes or until cooked through, stirring occasionally. Set aside. Once the chicken is ready, set aside for 5 mins to cool before slicing while making the dressing.
Slice avocados right before serving. Will turn brown if left out
Dice mangos, wedge limes, drain black beans, thinly slice jalapeños, chop cilantro
Dressing
Mix all ingredients in blender until smooth

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup quinoa
2 ½ pound boneless skinless chicken breast
1 tablespoon avocado oil
1 tablespoon chili powder
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon garlic powder
2 bunch lacinato kale Dino kale
1 tablespoon onion powder
1 tablespoon dry oregano
3 mango large
30 ounce canned black beans
3 avocado large
2 lime
3 jalapeno pepper thinly sliced
1 bunch fresh cilantro chopped
Dressing
2 avocado medium
1 ½ cup warm water
½ cup fresh cilantro chopped
1 lime juiced
2 teaspoon ground cumin
2 teaspoon maple syrup or raw honey
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Blender, Can Opener, Colander, Cutting board, Food Processor, Food Scale, Food storage containers, Grill, Immersion Blender, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Can be served hot or cold. To reheat chicken, sauté in a skillet 2-3 minutes to take chill off. All other times to stay refrigerated.

Nutrition
Calories: 591kcal | Carbohydrates: 64g | Protein: 40g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 1669mg | Potassium: 1815mg | Fiber: 17g | Sugar: 11g | Vitamin A: 6658IU | Vitamin C: 113mg | Calcium: 178mg | Iron: 6mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Mango Salsa
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
Up to 10 servings
Mango Salsa

Add to my favorites

Recipe adapted from:
Cookie and Kate

Rated 4 out of 5 based on 4 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 3 ounces

Dairy Free Egg Free Gluten Free Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Whole 30
This colorful mango salsa is sweet, spicy and absolutely delicious. Serve with chips, on tacos or salads, or as a salad itself. It’s that good!
https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

Mango Salsa quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice.
Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce frozen mango defrosted and diced
1 red bell pepper medium, chopped
½ cup red onion chopped
¼ cup fresh cilantro packed and chopped
1 jalapeno pepper seeded and minced
2 lime large, juiced (about ¼ cup lime juice for 10 servings)
¼ teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Sharp Knives

Reheating/Serving Instructions
Serve chilled or at room temperature. Store in refrigerator up to 4 days.

Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Mexican Avocado Cilantro Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Mexican Avocado Cilantro Sauce

Add to my favorites

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 1.5 tablespoon

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

Mexican Avocado Cilantro Sauce quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener of choice in a food processor or high speed blender. Blend until fully combined.
Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.
NOTES
If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
1 avocado ripe, skin and pit removed
½ cup fresh cilantro packed, leaves and stems
½ cup Italian parsley packed, leaves and stems
1 lime juiced and zested
2 clove garlic roughly chopped
2 tablespoon water
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
1 jalapeno pepper seeds and stem removed - save the seeds
½ tablespoon agave Optional - or maple syrup or other type of sweetener, all work

Cooking Tools Required
Blender, Sharp Knives

Nutrition
Calories: 88kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Mexican Casserole with Pan Roasted Corn and Peppers
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Mexican Casserole with Pan Roasted Corn and Peppers

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 ounces

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This vegetarian Mexican inspired casserole is a customer submitted favorite!

Mexican Casserole with Pan Roasted Corn and Peppers quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat the oven to 400 degrees. Using 1 tablespoon of the olive oil, grease a 9x13 inch baking pan.
Heat a large saute pan over medium-high heat and when hot add the remaining olive oil. Add the onion and peppers, sprinkling with some of the chili, cumin, and Kosher salt. Saute until lightly browned. Set aside in a medium bowl. To the same pan add the corn and season again, sauteing until light browned. Add to the bowl with the other vegetables, mixing to combine.
Spread a little bit of the enchilada sauce on the bottom of the baking pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
Cover with foil (oiled on side touching casserole) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with avocado, fresh cilantro, and sour cream.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
½ red onion small dice
2 red bell pepper diced
2 green bell pepper diced
1 jalapeno pepper finely chopped
2 cup frozen corn kernels
2 cup red enchilada sauce
18 corn tortilla cut into thin strips
2 cup Mexican cheese blend shredded
16 ounce canned refried beans mixed with 2 tablespoons water
1 bunch fresh cilantro chopped
1 avocado ripe
½ cup sour cream

Cooking Tools Required
Pyrex baking dish

Reheating/Serving Instructions
Heat in microwave on medium high power until heated through.

Nutrition
Calories: 358kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 869mg | Potassium: 421mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1509IU | Vitamin C: 57mg | Calcium: 222mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Tortilla-less Tacos
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Tortilla-less Tacos

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 5 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These ground turkey tacos with spicy tomato sauce, are low-carb, Keto friendly, Whole 30, Paleo and oh so delicious!

Tortilla-less Tacos quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Heat avocado oil in a non-stick skillet over medium high heat. Add onion and sauté 2 minutes, or until onions have softened.
Add turkey, garlic, salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 8 minutes.
Add chili powder, cumin, paprika, tomato sauce, and chicken broth. Reduce to a simmer and cook about 5 minutes, until sauce has reduced.
Stack 2 lettuce leaves on top of each other and fill with mixture.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon avocado oil
2 cup red onion chopped
3 pound 85% lean ground turkey 95% lean
6 clove garlic chopped
1½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoon chili powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
1 ½ teaspoon paprika
1 ½ cup canned tomato sauce
1 ½ cup chicken stock low-sodium
2 head Romaine lettuce or iceberg lettuce

Cooking Tools Required
Can Opener, Kitchen towels, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat filling in large saute pan set over medium heat until heated through.

Nutrition
Calories: 247kcal | Carbohydrates: 12g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 792mg | Potassium: 980mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11967IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 4mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Peruvian Quinoa Butternut Squash Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Peruvian Quinoa Butternut Squash Soup

Add to my favorites

Recipe adapted from:
An Le

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1.5 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
Freshly cooked whole foods that are soft in texture, rich in protein and healthy fat, seasoned with spices, served cold or hot, is a sure way to nourish all bodily tissues and has a balancing effect.

Peruvian Quinoa Butternut Squash Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Skin and chop butternut squash into cubes.
Toss evenly in olive oil salt and pepper.
Roast butternut squash until al dente for 20 minutes
Meanwhile cook quinoa in water until done and set aside.
Once butternut squash is done, put into large pot.
Add vegetable broth and 1 cup water.
Add in quinoa.
Add bouillon and heat on medium until boiling for 10 minutes.
Squeeze in lime.
Ladle soup into bowl.
Garnish with cubed avocado, cilantro, pumpkin seed, pepper, and lime.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound butternut squash large 4 pound butternut squash, peeled and diced or pre-cubed 3.5 pounds
1 ½ cup quinoa
32 ounce vegetable broth
1 vegetable bouillon cube
3 ½ cup water divided, 2 cups for adding to veggie broth and 1½ cups to cook quinoa
1 ½ lime 1 for squeezing and 1/2 for garnish
1 tablespoon extra virgin olive oil
4 tablespoon fresh cilantro chopped
½ teaspoon crushed red pepper for garnish
2 avocado semi-ripe for garnish
2 tablespoon pumpkin seeds for garnish

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Can be reheated in oven, microwave, or consumed chilled.

Nutrition
Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 924mg | Fiber: 8g | Sugar: 5g | Vitamin A: 17139IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Peruvian Quinoa Amontillado Warm Salad
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Peruvian Quinoa Amontillado Warm Salad

Add to my favorites

Recipe adapted from:
An Le

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Often referred to as "the mother grain," quinoa has been an important ingredient in South American cooking since Incan times, but not until recently did it become popular in American cuisine.

Peruvian Quinoa Amontillado Warm Salad quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Place the quinoa and enough water to cover in a medium saucepan and bring to a boil over high heat.
Lower the heat and simmer for 10 minutes or until quinoa is done.
Drain and rinse under cold water.
In a saute pan over medium heat, saute the garlic in the oil for a minute.
Add the bell pepper and saute until soft.
Fold in the remaining ingredients into the quinoa and serve at room temperature or chilled.
Zest and squeeze of lemon for ganish.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound quinoa
water enough water to cover the quinoa
3 clove garlic chopped
½ cup extra virgin olive oil
1 red bell pepper diced
1 cup Italian parsley chopped
1 cup Kalamata olive or nicoise olives, diced
1 teaspoon Kosher salt
1 lemon

Cooking Tools Required
Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing spoon, Refrigerator, Saute pan, Spatula, Top Stove

Reheating/Serving Instructions
N/A

Nutrition
Calories: 292kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 217mg | Potassium: 338mg | Fiber: 4g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No

Active filters

Chicken Quinoa Bowls with Avocado Dressing

Chicken Quinoa Bowls with Avocado Dressing

Cook Tools and Details

Ingredients Scale

Instructions

Dressing

Cook Times

Ingredients

Ingredients

Dressing

Cooking Tools Required

Nutrition

Mango Salsa

Mango Salsa

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Mexican Avocado Cilantro Sauce

Mexican Avocado Cilantro Sauce

Cook Tools and Details

Ingredients Scale

Instructions

NOTES

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Mexican Casserole with Pan Roasted Corn and Peppers

Mexican Casserole with Pan Roasted Corn and Peppers

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Tortilla-less Tacos

Tortilla-less Tacos

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Peruvian Quinoa Butternut Squash Soup

Peruvian Quinoa Butternut Squash Soup

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Peruvian Quinoa Amontillado Warm Salad

Peruvian Quinoa Amontillado Warm Salad

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Learn

Cook

Eat

Subscribe to our newsletter

Main Category

Cuisines