Categories: DINNER

4 Dinner Recipes To Make at Home : Delicious & Easy

Today We Will See Delicious & Easy 4 Dinner Recipes To Make at Home with Simple Ingredients Easy Way To do I Hope You enjoy Them!

1 – Farro Veggie Pilaf

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients

1 cup farro
3 cup low-sodium vegetable broth
2 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
8 oz sliced cremini mushrooms
3 stalks of celery, sliced
3 tbsp grated Parmesan cheese
⅓ cup chopped fresh flat-leaf parsley
1 tbsp minced fresh tarragon

Directions

1. In a medium saucepan, combine the farro and vegetable broth, and bring to a boil over medium-high heat. Reduce the heat to low, partially cover the pan, and simmer for 18–22 minutes or until the farro is tender.

2. Meanwhile, heat the olive oil in a big nonstick skillet. Cook for 3 minutes, stirring often, after adding the onion and garlic.

3. Add the mushrooms and celery, and cook for 3 minutes, stirring Frequently.

4. When the farro is tender, drain it if necessary, and add it to the skillet. Cook and stir for 1 minute.

5. Add the Parmesan cheese, parsley, and tarragon; stir and serve immediately.

Nutritions:

Calories: 191; Fat: 5 g (with 24% calories from fat); Saturated fat: 1 g; Monounsaturated fat: 2 g; Carbs: 30 g; Sodium: 188 mg; Dietary fiber: 4 g; Protein: 7 g; Cholesterol: 3 mg, Vitamin A: 11% DV Vitamin C: 17% DV; Sugar: 6 g

2 – Buckwheat Veggie Pilaf

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients

2 tsp olive oil
1 cup buckwheat groats (kasha)
1 onion, chopped
2 garlic cloves, minced
1 cup sliced mushrooms
1 carrot, peeled and sliced
1 cup low-sodium vegetable broth
1 cup water
1 cup frozen corn
1 tomato, chopped
½ cup shredded Havarti or Swiss cheese
⅓ cup chopped fresh flat-leaf parsley

Directions

1. Warm the olives oil in a big-sized saucepan in over medium heat. Add the buckwheat, onion, garlic, mushrooms, and carrot, and cook for 3–4 minutes or until the vegetables are crisp-tender.

2. Add the vegetable broth, water, and corn, and bring to a simmer. Reduce heat to low, partially cover, and cook for 12–15 minutes or until the broth has evaporated and the buckwheat is tender.

3. Stir in the tomato, Havarti cheese, and parsley, and serve.

Nutritions:

Calories: 333; Fat: 8 g (with 22% calories from fat); Saturated Fat: 3 g; Monounsaturated fat: 3 g; Carbs: 58 g; Sodium: 87 mg; Dietary fiber: 7 g; Protein: 13 g; Cholesterol: 12 mg, Vitamin A: 67% DV Vitamin C: 44% DV; Sugar: 4 g

3 – Fruited Quinoa Salad

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients

1 cup quinoa
2 cup water
3 tbsp fresh lemon juice
1 tbsp pure honey
2 tbsp buttermilk
2 tbsp chopped fresh mint
2 cup red grapes
1 cup cherries, pitted
2 cup fresh blueberries
¼ cup crumbled Goat cheese

Directions

1. Put the quinoa in a strainer and rinse well under cool running water.

2. In a medium saucepan, combine the quinoa and the water and bring to a boil over high heat. Reduce the heat to low and simmer for 15–18 minutes or until the liquid is absorbed. Put the quinoa in a salad bowl.

3. Meanwhile, in a small bowl, combine the lemon juice, honey, buttermilk, and mint, and mix well. Pour over the quinoa in the bowl and toss.

4. Add the grapes, cherries, and blueberries and toss to coat. Serve with goat cheese on top.

Nutritions:

Calories: 272; Fat: 4 g (with 13% calories from fat); Saturated fat: 1 g; Monounsaturated fat: 0 g; Carbs: 55 g; Sodium: 43 mg; Dietary fiber: 6 g; Protein: 9 g; Cholesterol: 5 mg, Vitamin A: 4% DVVitamin C: 54% DV; Sugar: 23 g

4 – Warm Teff Chutney Salad

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients

¾ cup teff
½ cup apple juice
1 cup water
A pinch of salt
½ cup mango chutney
⅓ cup low-fat plain Greek yogurt
2 tbsp fresh lemon juice
2 tbsp apple juice
2 tsp curry powder
1 ½ cup red seedless grapes
1 cup sliced celery
2 scallions, sliced

Directions

1. In a medium saucepan, combine the teff, apple juice, water, and salt over medium-high heat. Bring to a simmer, reduce heat to low, and simmer for 10–15 minutes or until the teff is tender.

2. Meanwhile, to make the dressing, in a large salad bowl combine the chutney, yogurt, lemon juice, apple juice, and curry powder and mixwell.

3. Add the teff to the dressing along with the grapes, celery, and scallions. Stir gently to coat, and serve.

Nutritions:

Calories: 212; Fat: 1 g (with 4% calories from fat); Saturated fat:0 g; Monounsaturated fat: 0 g; Carbs: 46 g; Sodium: 91 mg; Dietary fiber: 5g; Protein: 6 g; Cholesterol: 4 mg, Vitamin A: 8% DV, Vitamin C: 67% DV; Sugar: 24 g