Katie Lee has the right spring salad recipe, and now you may make it too! The Seashore Bites With Katie Lee host, who’s pregnant and anticipating her first little one with husband Ryan Biegel, stated she at all times has “a giant plate of meals” close by because of her being pregnant.
Although the 38-year-old’s being pregnant cravings embrace grilled cheese and peanut butter with grape jelly, she’s additionally acquired a yen for hearty but wholesome meals. “I like my massive salads and I’ve actually been making an attempt to maintain up with my fruits and veggies as a result of I’m pregnant and I need to have all these good vitamins for my child,” she instructed Us Weekly solely through video interview on Tuesday, Might 19. “I’ve acquired on my plate right here, that is my crispy chickpea and quinoa tabbouleh salad.”
Lee, who partnered with Wholesome Alternative Energy Dressings to create this nutritious dish, defined how she throws all the things collectively in a matter of minutes. “I take a can of chickpeas and I toss it with among the creamy Italian dressing, which has garlic and herbs and even has cauliflower puree in it, so I’m getting much more greens by means of my dressing,” she stated. “I roast [the chickpeas] so that they get good and crispy, so that you get that feeling of getting one thing fried, slightly naughty, after which I make a quinoa salad.”
Apart from being scrumptious and nutritious, The Kitchen cohost loves this salad as a result of it’s tremendous adaptable and might be made with nearly no matter elements you could have available.
“You need to use brown rice, any form of grain that you simply like, and I put in chopped cucumber, tomatoes, scallions and herbs,” she added. “I simply put that within the fridge after which when it’s lunchtime, all I’ve to do is scoop it out onto some contemporary greens and I’ve acquired a pleasant, wholesome, protein-packed, nutrient-packed lunch.”
Lee additionally had recommendation for many who may be struggling to eat healthily whereas quarantined amid the coronavirus pandemic. “I believe that it’s about being ready. So whether or not it’s the stay-at-home quarantine time or it’s regular occasions, meal prep at all times goes to assist,” she instructed Us. “Like I stated, I like these massive salads. I get my produce delivered. I’m in right here within the kitchen washing all of it. I prep these greens, put them in containers [and] have them within the fridge in order that I can simply make a salad or I can do some roasted greens.”
One other tip from Lee? “Make your leftovers be just right for you,” she famous. “Flip issues into completely different gadgets. In case you made grilled hen final night time, chop it up and put it in your salad or do a quesadilla. Discover these other ways to reinvent your meals.”
Scroll down for Lee’s hearty salad recipe!
Katie Lee’s Crispy Chickpea and Quinoa Tabbouleh Salad
Makes four servings
For the chickpeas:
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2 tbsp Wholesome Alternative Energy Dressings Creamy Italian
• Salt and pepper, to style
For the tabbouleh:
• 2 cups quinoa, rinsed
• 1 English cucumber, peeled and diced
• 1 pint grape tomatoes, halved
• 1 bunch scallions, white and lightweight inexperienced components solely, thinly sliced
• 1⁄four cup minced contemporary mint (or substitute any gentle herbs, like cilantro, chives, tarragon, and many others.)
• 1⁄four cup minced contemporary flat-leaf parsley (or substitute any gentle herbs, like cilantro, chives, tarragon, and many others.)
• 1⁄2 tsp salt
• 1⁄four tsp freshly floor black pepper
• 1⁄2 cup Wholesome Alternative Italian dressing
• four cups blended greens, for serving
• four lemon wedges, for serving
- Preheat oven to 450 levels. Line a baking sheet with parchment paper. Use a paper towel or a clear dish towel to pat the chickpeas dry. In a bowl, toss chickpeas with Italian dressing and season with salt and pepper. Bake till crispy, about 30 minutes, stirring as soon as midway by means of.
- In a medium saucepan, deliver 4 cups of water and the quinoa to a boil. Cut back the warmth to a simmer, cowl and cook dinner for 20 minutes, or till all of the water is absorbed. Fluff with a fork.
- Switch the quinoa to a big bowl and let cool utterly.
- Add the cucumber, tomatoes, scallions, mint and parsley to the quinoa and stir to mix. Season with salt and pepper. Stir in Italian dressing and toss to mix. Serve at room temperature on a mattress of greens and high with crispy chickpeas and a lemon wedge.
With reporting by Christina Garibaldi
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