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Quinoa with chickpeas, cucumbers, tomatoes, red onions and a lemon-tahini dressing. Afternoon snack (150 calories) Carrot sticks with hummus. Dinner (500 calories) Sheet-pan salmon.
Green Veggie Bowl with Chicken & Lemon-Tahini Dressing. For this healthy 30-minute dinner, treat your veggies like pasta and cook until al dente, or just done. If you have a little extra time ...
Lunch: Chickpea Salad With Lemon-Tahini Dressing. Shutterstock. Per serving: 415 calories, 19g fat (2g saturated fat, 0g trans fat), 225mg sodium, 49g carbs (14g fiber, 11g sugar), 14g protein.
In a medium bowl, whisk the lemon juice with the tahini, olive oil and water until smooth. Whisk in the garlic and season with salt. Pour the dressing over the carrots, add the parsley and toss to coat. Serve. Make Ahead: The dressed carrots can be refrigerated overnight. Return to room temperature and toss them with the parsley just before ...
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Lunch: quinoa salad with chickpeas, cucumbers, cherry tomatoes, feta cheese, and a lemon-tahini dressing. Dinner: baked salmon with a side of roasted Brussels sprouts and sweet potato.
Tahini (/ t ə ˈ h iː n i, t ɑː-/) or tahina (Arabic: طحينة, /-n ə /) is a Middle-Eastern condiment made from ground sesame. [3] Its more commonly eaten variety comes from hulled sesame, but unhulled seeds can also be used for preparing it. [ 4 ]
Psst: Don’t skip the lemon-tahini sauce—its bright, tangy taste really ties the dish together. Get the Recipe. 7. Sheet Pan Miso-Glazed Fish with Broccoli and Coconut Rice.