THE PULSE

Salmon Quinoa Bowl 

Ingredients: 

• 4 salmon fillets  
• 1 cup quinoa 
• 2 tbsp olive oil 
• 2 cups vegetable broth 
• 1 tbsp sesame seeds 
• Salt and pepper for taste 
• Desired herbs for seasoning  
• 1 head of broccoli, cut into florets 
• 2 bell peppers, sliced 
• 1 cup cherry tomatoes 

Directions: 

1. Season salmon fillets with salt, pepper, and your favorite herbs. 
2. Grill the salmon until cooked through. 
3. Cook quinoa according to package instructions, using vegetable broth for added flavor. 
4. Roast broccoli, bell peppers, and cherry tomatoes in the oven with olive oil, salt, and pepper. 
5. Assemble the bowl with quinoa as the base, topped with grilled salmon and roasted vegetables. Drizzle with extra olive oil and sprinkle sesame seeds on top. 

Chickpea and Spinach Stir-Fry 

Ingredients: 

• 2 cans of chickpeas, drained and rinsed 
• 2 tbsp olive oil 
• 6 cups fresh spinach 
• 2 bell peppers, sliced 
• 1 cup snow peas 
• 3 cloves garlic, minced 
• 1 tbsp ginger, minced 
• 1 tsp turmeric 
• 2 tbsp lemon juice 
• 1/4 cup cilantro, chopped 

Directions: 

1. Sauté chickpeas in a pan with olive oil, garlic, ginger, and turmeric until golden. 
2. Add fresh spinach and stir until wilted. 
3. Toss in colorful bell peppers and snow peas, cooking until slightly tender. 
4. Finish with a squeeze of lemon juice and chopped cilantro. 

Turkey and Sweet Potato Skillet 

Ingredients: 

• 1 pound ground turkey 
• 1 large onion, diced 
• 3 cloves garlic, minced 
• 1 tsp cumin 
• 2 sweet potatoes, diced 
• 1 can black beans, drained and rinsed 
• 1 cup corn 
• 1 avocado, diced 
• 1/2 cup feta cheese, crumbled 

Directions: 

1. Cook ground turkey in a skillet with onions, garlic, and cumin until browned. 
2. Add diced sweet potatoes and sauté until they are tender. 
3. Stir in black beans and corn, cooking until heated through. 
4. Top the skillet with diced avocado and sprinkle with feta cheese before serving.