Three Easy & Healthy Side Dishes

These three delicious and healthy side dishes are in rotation every week in the Mueller household. They are our favorite for an easy weeknight meal -- herbed quinoa, roasted lemon broccoli, and a lentil arugula salad. For dinner, I serve them along salmon, a white fish, or chicken. Sometimes I make them all in the same day to easily grab for lunch during the week along with a protein or to add to a salad. Because although, we eat homemade pizza every Friday, life is all about balance. We try to stick to really healthy meals during the week, but come Friday, we'll drink a little wine and enjoy our pizza.

I haven't yet shared my goals for the new year, but one of them is always making sure I stick to a healthy lifestyle. I've started working out again with a trainer, and I'm eating more whole foods, less carbs, and less sugar. Of course, there will be the occasional indulge day and that is quite okay.

For the following quinoa recipe, I pretty much use any fresh herbs I have in my fridge. If I have basil I'll use it, otherwise I pretty much use thyme and cilantro. If I have fresh chives, I'll throw them in too.

Herbed Quinoa

• 2 3/4 cups low-sodium chicken stock
• 1/4 cup fresh lemon juice
• 1 1/2 cups quinoa

Dressing:

• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 3/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley or cilantro leaves
• 1 tablespoon chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper

For the quinoa:In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.For the dressing:In a small bowl, mix together the olive oil, lemon juice, basil, parsley or cilantro, and thyme. Season with salt and pepper, to taste. Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste.Recipe adapted from Giada at HomeRoasted Lemon Broccoli 

• 1 1/2 pounds broccoli—stalk trimmed and peeled, head cut into large florets
• 1 lemon, thinly sliced into 1/8-inch-thick rounds
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon crushed red pepper, plus more for garnish
• Kosher salt
• 1 teaspoon sesame seeds
• Flaky sea salt, for garnish
• Tahini Yogurt Sauce, optional {recipe follows}

Preheat the oven to 450° F. Slice the broccoli stalk crosswise and the florets lengthwise 1/4 inch thick; transfer to a rimmed baking sheet. Add the sliced lemon, olive oil and the 1/4 teaspoon of crushed red pepper and season with kosher salt; toss to coat. Roast for about 10 minutes, until lightly browned. Stir in the sesame seeds and roast until the broccoli is tender, about 10 minutes longer. Optional: Serve with Tahini Yogurt Sauce.

 Tahini Yogurt Sauce

• 1/2 cup plain Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• kosher salt

In a small bowl, whisk the yogurt with the tahini, lemon juice and garlic and season with kosher salt. Spread the yogurt sauce on a platter and top with the broccoli. Garnish with sea salt and crushed red pepper and serve warm.Recipe via Food & WineLentil Arugula Salad

• 1 cup green lentils, rinsed
• kosher salt and black pepper
• 2 tablespoons
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 red onion, chopped
• 1/2 cup chopped fresh flat-leaf parsley or cilantro
• 1 bunch arugula, torn (about 4 cups)

Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes. Drain.

In a large bowl, combine the vinegar, mustard, onion, parsley, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

 

Add the lentils and arugula to the vinaigrette and toss to combine.

 

recipe via Real Simple