We working together some wholesome meals that are perfect for lunch or dinner these recipes were meant to be really easy I think on average we went through together in about 20 minutes or so so there really quick filling comforting fresh tasty nutritious of course I take a brief moment to thank weeks as well for partnering with us on today's article they are the amazing up from that we used to create the whole pick up lines website but I'm going to chat more about them at the end for now we're going to get started on making the recipes.
The first recipe were going to make is this incredibly delicious veggie noodle stir-fry with a creamy peanut lime sauce if a dish is loaded with a variety of rainbow colored budgies so we're going to begin by cooking 125 grams of dry noodles according to the package instructions here we used Chow Mein noodles but you could also use Ramen brown rice or soba noodles and wellness Cooks were going to finally missed two shallots doing the same to two cloves of garlic but I'm going to add this to a pan on medium-high heat with a bit of oil and cook it for a couple minutes you can add a splash of water if needed to deglaze the pan but I'm going to thinly slice to medium bell peppers we use a red one and a yellow one and once it's all slice we can then it cut it again in half lengthwise but I'm going to peel and cut 2 carat Into Thin Match 6 or alternatively you could shred them and then we're going to add the salt of the pot along with about a cup of shredded purple cabbage just add a pop of color cook is for 2 minutes until it's just he is up cooked through but still crunchy so well that all Cooks we're going to prepare the peanut lime sauce by adding three tablespoons of peanut butter to a jar or both you can substitute for tahini or almond butter if you're allergic or don't like peanut butter but I'm going to add the juice from one lime 1 and 1/2 tablespoons each of sodium reduce soy sauce and sesame oil a tablespoon of Hoisin and Sriracha hot sauce or other mild hot sauce and half of a tablespoon of agave syrup for then going to shake it or mix it until it's all well combined and rainy when the noodles are cooked we're going to drain it and then added to the pan of vegetables for going to pour over the sauce and toss everything to combine want to serve some of the noodles for yourself into a bowl or on a plate you can then top it with a generous amount of roasted cashews and some fresh thinly sliced scallions and sliced red chillies or cilantro this recipe is one of Robbins new favorites he's asking me to make it for him all the time he likes it when it's hot I actually think the dish tastes really good if you enjoy a cold so you can choose whatever you think you might prefer and it keeps really well in the fridge too so you can enjoy it as leftovers as well for this next recipe you're going to be making this refreshing quinoa and chickpea summer salad with a zesty roasted garlic dressing we're going to first preheat the oven to 200 Celsius or 290 Fahrenheit and then really cut the head off of a bulb of garlic transfer it to a baking dish and pour over about a teaspoon of oil then roast it for 15 to 20 minutes or until it slightly golden mean while we're going to cook 1 cup of dry quinoa according to the package instructions and once it's cooked this is going to make 2 cups worth of cooked quinoa to a large bowl we're going to add a cup of cooked chickpeas mine we're just drained and rinsed from a jar and to the bull we're also going to add to bell peppers that I've been chopped we use a red one and an orange one just a very up the colors in the salad or then going to dice a third of a large cucumber one medium tomato also diced a handful of Kalamata olives that are chopped a sprig of green onion also known as a scallion thinly sliced and a quarter cup of dried cranberries you can out of hole or chop it up a bit like I'm doing here whichever you prefer by now the chemo should be done cooking so we're going to set it aside and remove the garlic from the oven and once it's cool enough to handle going to remove each clove and place it into a bowl it's super soft so it's going to mash easily using a fork and then we're going to add the rest of the ingredients to make the dressing we're going to add the juice from two whole lemon which is going to make this dressing refreshingly zesty 2 tablespoons of olive oil 1 tablespoon of tahini what if you can't find it at the store we have a recipe on how to make it at home link in the description a teaspoon each of soy sauce and balsamic vinegar and onion powder and a Sprinkle of freshly ground pepper give it away and that's it once we've added the quinoa to the salad week and then pour over the zesty roasted garlic dressing and toss everything to coat at the end I had a half of a cup of coarsely chopped roasted almonds along with some reserved dried cranberries and scallions for garnish like the previous recipe call Annie can also be made in advance to enjoy in the coming days so long as the dressing is stored separately from the salad it's a refreshing feeling with still light salad that's perfect for the warmer weather the final recipe is this creamy spinach mushroom and coconut curry it's just bursting with flavor to make a throwing to First finely chop one medium onion and final three cloves of garlic are then going to peel a fun size piece of Ginger and finally meant it as well to a large pot on medium-high heat we're going to add a couple of teaspoons of oil and then the onion garlic and ginger mixture give it a stir and let it cook for about 3 minutes you can add a splash of water if needed to deglaze the pan so all this Cooks were going to thinly slice about 15 small mushrooms and back to the pot we're going to add 2 cups of cooked chickpeas and the mushrooms giving you the store and letting it cook for another 5 minutes while this Cooks we're going to thinly slice one red bell pepper cutting it in half again lengthwise and back to the pot on the mushrooms of soften we're going to add the spices a tablespoon of curry powder and half of a teaspoon of paprika powder we're going to sautee this for about a minute to let the spices Bloom which brings out the flavor places even more and then we're going to add a can of coconut milk be used full fat you can use reduced fat if you prefer and then we're adding the red bell peppers and a bit of salt and pepper cooking it again for a couple more minutes mean while we're going to slice about two handfuls of cherry tomatoes adding this to the pot at the very end along with four big handfuls of spinach as you stir it in cooking just for a little while longer you're going to start to notice the spinach is going to start to soften and when it's often sufficiently enough you can remove it from the Heat best dishes perfect to enjoy with some non or rice here we use some whole grain red rice and serve it alongside a generous few scoops of the curry the garnish we used to fresh cilantro dried chili flakes and a squeeze of lemon works really well for the time to as with most career this one can be enjoyed it right away but the flavors are even more intense and bold when they've had some time to melt so it's great to make a big batch of this one.
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