Welcome to your new favorite recipe adventure with the Yoder Good Health Recipe! This wholesome dish combines vibrant, nutrient-packed ingredients to create a meal that’s not only delicious but also nurturing for your body.
Whether you’re looking to boost your energy, support your immune system, or simply enjoy a fresh, flavorful plate, this recipe is designed with your health in mind. Using fresh vegetables, whole grains, and a blend of aromatic spices, it’s perfect for anyone who loves a balanced, hearty meal without compromising on taste.
In this post, you’ll discover why this recipe stands out, get a detailed list of ingredients and equipment, and follow simple, step-by-step instructions to create your own version at home. Plus, I’ll share some tips, variations, and nutrition facts to help you make the most of this vibrant dish.
Ready to cook your way to good health? Let’s dive in!
Why You’ll Love This Recipe
The Yoder Good Health Recipe is more than just a meal; it’s a celebration of clean, nourishing food that fuels your body and delights your taste buds. Here’s why it’s a must-try:
- Nutritious Ingredients: Packed with fiber, vitamins, and minerals, this recipe supports overall wellness and digestion.
- Simple Preparation: Easy-to-follow steps make it perfect for cooks of all levels, from beginners to seasoned pros.
- Flavorful and Satisfying: A perfect balance of herbs and spices brings depth without overpowering the natural flavors of the fresh ingredients.
- Versatile: Great as a main dish or side, and easily customizable to suit dietary preferences.
Plus, it pairs wonderfully with other healthy meals like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a complete nutritious menu.
Ingredients
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup kale, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of half a lemon
- Fresh parsley, chopped (for garnish)
- Optional: 1/4 cup toasted pine nuts or chopped walnuts
Equipment
- Medium saucepan with lid
- Large skillet or sauté pan
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Mixing bowl
- Serving dish or bowls
Instructions
- Prepare the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
- Sauté the aromatics: While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add vegetables and spices: Toss in the diced red bell pepper and zucchini. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften. Sprinkle in the cumin, smoked paprika, salt, and pepper. Stir well to combine and cook for an additional 2 minutes.
- Incorporate greens: Add the chopped kale to the skillet, stirring until wilted—this should take about 2-3 minutes. Adjust seasoning if needed.
- Combine quinoa and veggies: Add the cooked quinoa to the skillet with the sautéed vegetables. Stir gently to mix all ingredients evenly. Remove from heat and squeeze in fresh lemon juice for a bright, vibrant finish.
- Serve and garnish: Transfer the mixture to a serving dish. Sprinkle with chopped parsley and, if using, toasted pine nuts or walnuts for an added crunch.
Tips & Variations
To boost the protein content, add cooked chickpeas or black beans in step 5 for a heartier meal.
Feel free to swap kale with spinach or Swiss chard depending on what you have on hand. For a spicier kick, add a pinch of cayenne pepper or red chili flakes along with the paprika.
To make this a truly one-pot meal, cook the vegetables directly in the quinoa broth after the quinoa has absorbed most of the liquid, then let it simmer together for a few minutes.
For a nut-free version, omit the pine nuts or walnuts and consider garnishing with toasted seeds like pumpkin or sunflower seeds instead.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 9 g |
| Carbohydrates | 45 g |
| Fiber | 7 g |
| Fat | 8 g (mostly healthy fats) |
| Vitamin A | 35% DV |
| Vitamin C | 40% DV |
| Iron | 15% DV |
DV = Daily Value based on a 2,000 calorie diet.
Serving Suggestions
This recipe shines when served warm alongside a crisp salad such as the refreshing Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas. It also pairs beautifully with hearty soups like the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.
For a complete plant-based meal, add a side of roasted vegetables or a light avocado dressing from the Avocado Dressing Vegan Recipes for Fresh and Healthy Meals. This dish also works well as a filling for wraps or as a topping for baked sweet potatoes.
Conclusion
The Yoder Good Health Recipe is a fantastic addition to any healthy eating routine. It’s easy to prepare, flavorful, and packed with nutritious ingredients that support overall wellness.
Whether you’re cooking for yourself, your family, or friends, this recipe offers a satisfying and nourishing option that everyone will enjoy.
Experiment with the variations to keep things fresh and exciting in your kitchen. Don’t forget to explore other delicious and wholesome recipes on our site to keep your meals vibrant and diverse.
Happy cooking and here’s to good health, one delicious bite at a time!
📖 Recipe Card: Yoder Good Health Recipe
Description: A wholesome and nutritious meal packed with fresh vegetables and lean protein. Perfect for a balanced diet and quick preparation.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 cups chopped kale
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic; sauté until softened.
- Stir in bell pepper and kale; cook for 5 minutes.
- Add quinoa, chickpeas, smoked paprika, and cumin; stir well.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer covered for 20 minutes.
- Season with salt, pepper, and lemon juice before serving.
Nutrition: Calories: 320 kcal | Protein: 12 g | Fat: 8 g | Carbs: 45 g
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