7 Healthy Fitness Dinner Recipes

Some people don’t like to eat healthily, and others feel they can never find the time to make a healthy dinner. But what if you could have your favorite meals AND be healthier? That’s where this post comes in. You will find some different recipes that will taste delicious and fill your body with all the vitamins it needs for optimum health. Read the article today, and start cooking for healthy fitness dinner recipes!

Roasted Vegetable Quinoa Bowl

This recipe is perfect for when you need a quick and healthy meal that tastes like heaven in your mouth. This simple quinoa bowl will provide your body with the vitamins and nutrients it needs and leave you feeling refreshed and satisfied.

Ingredients: – 1 ½ cups of chopped butternut squash – 2 garlic cloves, unpeeled – 2 tablespoons olive oil – Salt and pepper to taste – 1 cup uncooked quinoa, rinsed well in cold water – 3-4 leaves fresh thyme (optional) – Vegetable broth or water

Directions:

  1.  Preheat the oven to 400 degrees Fahrenheit
  2.  Lightly coat unpeeled garlic cloves and butternut squash cubes with 2 tablespoons of olive oil, then lightly season with salt and pepper. Place on a rimmed baking sheet or casserole dish, then place into the oven for 35-45 minutes until vegetables are fork-tender.
  3.  While the vegetables cook, bring 1 cup of vegetable broth to a boil in a medium saucepan over high heat.
  4.  Add rinsed quinoa to the boiling broth and stir well, reduce heat to low and cover with lid. Allow quinoa to simmer for about 20 minutes or until all liquid has been absorbed; fluff with fork before serving.
  5.  Remove roasted vegetables from the oven, then squeeze garlic cloves out of their peels, set aside.
  6.  Top cooked quinoa with roasted butternut squash cubes and fresh thyme (optional).
  7.  Squeeze the roasted garlic out of its skin and top vegetables with two cloves; enjoy!

Chicken Fajita Quinoa Bowls

Ingredients: – 1 tablespoon coconut oil or olive oil – 1 yellow onion, sliced thin – 2 bell peppers, sliced thin (any color) – 3 tablespoons fajita seasoning (make sure there is no added sugar!) – Salt to taste – 2 cups cooked quinoa – 1 pound cooked chicken breast (optional)

Directions:

  1.  Heat pan on medium heat, then add oil. Once the oil is hot, sauté onions for 5 minutes until translucent, then push to the side of the pan; add peppers and cook for an additional 3 minutes. Season with salt and pepper, then move onions and peppers to the side of the pan again, this time placing onions on top of peppers. Season with 3 tablespoons of fajita seasoning, then stirs satisfactorily. Cook for an additional 3-5 minutes or until vegetables is fork-tender.
  2.  Top cooked quinoa with sautéed vegetables and chicken (optional).

Crockpot Quinoa Chicken Taco Bowls

Ingredients: – 1 cup uncooked quinoa, rinsed in cold water – 3 cups low sodium chicken broth – ¼ teaspoon salt – 1 tablespoon olive oil – 1 red onion, diced small – 2 cloves garlic, minced – ½ teaspoon chilli powder – 1/8 teaspoon cayenne pepper (optional) – 1 can [ained] black beans, drained and rinsed – 1 can [ained] corn, drained – 2 cups cooked chicken breast, shredded – ½ cup reduced-fat Mexican blend cheese – Sliced jalapenos (optional) – Fresh cilantro (optional) 

Directions:

  1.  Combine quinoa, salt, and broth in a crockpot, then cook on high for 2 hours or low for 4 hours. Once did it—fluff with a fork before serving.
  2.  Heat oil on medium heat in a large skillet; add onions and sauté until they become translucent for about 5 minutes. Add garlic and stir well; season with chilli powder and cayenne pepper (optional), cook for an additional minute, then remove from heat.
  3.  Layer cooked quinoa, onions, garlic, black beans, corn and chicken in a bowl or plate, then add cheese on top. Top with fresh cilantro (optional) and sliced jalapenos (optional). Enjoy!

Shrimp and Veggie Stir-Fry over Quinoa

Ingredients: – 1 tablespoon coconut oil or olive oil – 2 cloves garlic, minced – ½ red onion, diced small – 1 cup uncooked quinoa, rinsed in cold water – 3 cups low sodium vegetable broth – Salt to taste – ¼ teaspoon black pepper – ¼ teaspoon cayenne pepper (optional) – 1 head broccoli, chopped into florets – 8 ounces fresh shrimp, peeled and deveined

Directions: 1. Heat a large skillet over medium heat, then add oil. Sauté onions for 5 minutes until translucent, then push to the side of the pan; season with salt, pepper and cayenne if desired, then add garlic and stir well. Cook for an additional minute.

  1.  Add rinsed quinoa to the pan, stir well, and cook for an additional 3-4 minutes or until quinoa is lightly browned. Slowly add in vegetable broth and bring mixture to a boil; cover with a lid and reduce heat to low, allowing the quinoa to simmer for 20 minutes or until all liquid has been absorbed.
  2.  Meanwhile, heat another large skillet over medium heat, then add broccoli florets when hot. If desired, season with salt and pepper, then add ¼ cup water and cover with a lid, cooking for about 5-7 minutes so broccoli becomes fork-tender but not mushy (should still have some bite).
  3.  Top cooked quinoa with sautéed vegetables and shrimp.

Quinoa and Sausage

Ingredients: – 1 tablespoon olive oil or coconut oil – ½ yellow onion, diced small – 1 red bell pepper, chopped small – 1 green bell pepper, diced small – 1 pound Italian turkey sausage, browned and casings removed – 2 cups cooked quinoa – Salt to taste.

Directions:

  1. Heat a large skillet over medium heat, then add oil. Add onions and sauté until they become translucent about 5 minutes. Season with salt, then add peppers and continue cooking for an additional 3 minutes.
  2.  Add cooked quinoa to the pan, then stir well; cook for an additional 3-5 minutes or until quinoa is lightly browned—top cooked quinoa with sautéed vegetables and sausage.

Vegan Quinoa Bowls with Protein-Packed Tofu

Ingredients: – 1 tablespoon olive oil or coconut oil – 2 cloves garlic, minced – ½ red onion, diced small – 1 cup uncooked quinoa – 3 cups low sodium vegetable broth – Salt to taste – ¼ teaspoon black pepper – ¼ teaspoon cayenne pepper (optional) – 16 ounces extra-firm tofu, drained then pressed for 30 minutes under paper towels to reduce its water content – ½ cup peanut sauce.

Directions:

  1.  Heat a large skillet over medium heat, then add oil. Sauté onions for 5 minutes until translucent, then push to the side of the pan; season with salt, pepper and cayenne if desired, then add garlic and stir well. Cook for an additional minute.
  2.  Add rinsed quinoa to the pan, stir well, and cook for an additional 3-4 minutes or until quinoa is lightly browned. Slowly add in vegetable broth and bring mixture to a boil; cover with a lid and reduce heat to low, allowing the quinoa to simmer for 20 minutes or until all liquid has been absorbed.
  3.  Meanwhile, heat another large skillet over medium heat, then add tofu when hot (sprinkle it with salt if desired) and cook both sides until golden brown (about 7-10 minutes on each side).
  4.  Top cooked quinoa with sautéed vegetables and tofu, then drizzle peanut sauce over the top. Peanut Sauce: 1/2 cup peanut butter 2 teaspoons chilli garlic sauce (found in the Asian section) 1 tablespoon soy sauce (can use gluten-free) 1 tablespoon rice wine vinegar 2 tablespoons water

Quinoa with Grilled Chicken, Corn and Cherry Tomatoes

Ingredients: – 1 tablespoon olive oil or coconut oil – 2 cloves garlic, minced – ½ red onion, diced small – 4 cups chopped romaine lettuce – 3 cups cooked quinoa – Salt to taste – ¼ teaspoon black pepper – 1 cup cherry tomatoes, halved or quartered if hefty – 16 ounces grilled chicken, sliced into strips then cut into bite-sized pieces – 1 cup frozen corn, thawed.

Directions:

  1.  Heat a large skillet over medium heat, then add oil and sauté onions for 5 minutes until translucent; season with salt if desired.
  2.  Add garlic and cook for an additional minute, occasionally stirring to prevent sticking or burning; add chopped lettuce and continue cooking for about 3 minutes (until leaves wilt, but don’t cook all the way). Season with salt and pepper, then remove from the pan and set aside.
  3.  Top cooked quinoa with grilled chicken, sautéed vegetables, and tomatoes, then drizzle the desired amount of hot sauce on top (optional).

Conclusion

At the end of a long day, sometimes all you want to do is head home and get some rest.

But if you’ve been feeling less than energized lately or have noticed your energy levels dipping, there may be something more going on.

You might need a change in diet! In this blog post, we shared seven healthy dinner recipes perfect for any night of the week.

We hope these will help fuel your body with what it needs so that you can feel great again—and continue living life to its fullest!

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