Quinoa-Stuffed Portobello Mushrooms

Ingredients:

4 large Portobello mushrooms with stems (4-5-in.), divided
1/2 cup uncooked quinoa
1 cup vegetable broth
2 Tbsp. balsamic vinegar, divided
1 small zucchini, chopped
3/4 cup canned quartered artichoke hearts, drained and thinly sliced
4 green onions, sliced
2 plum tomatoes, seeded and diced
2 oz. Asiago cheese, grated
2 Tbsp. chopped fresh basil leaves
1 garlic clove, pressed
1/4 tsp. coarsely ground black pepper

Rice Salad with Sprouted Lentils

Found this recipe on a friend's sister's blog. You can check out her blog, Katy She Cooks, on the link at the bottom of the page.
http://katymcarter.com/2010/08/summer-lunch-rice-salad-with-sprouted-lentils/

I like to do something similar with couscous (cooks in 5 minutes!). Whole wheat couscous, add veggies, garbanzo beans, feta cheese, vinaigrette dressing of some variety, and voila! Lunch!

Crispy Zucchini Fries

 Another one adapted from Pampered Chef.

Ingredients:

1 medium zucchini
1 1/2 cups large fat-free seasoned restaurant-style croutons
1 oz. Parmesan cheese, divided
1 egg white
1/2 cup nonfat plain yogurt
1/2 cup loosely packed fresh basil leaves
3 Tbsp. light mayonnaise
2 garlic cloves, peeled
1/2 tsp. coarsely ground black pepper

Crunchy Asian Chicken Salad

I adapted this recipe from a Pampered Chef recipe (pulled out all references to their products which made for a confusing read), but I haven't tried it yet. It looks so fresh and yummy for a summer dinner, though! 

WARNING: contains peanut butter!

Ingredients:

Wontons & Dressing

24 wonton wrappers
1/2 cup rice vinegar
3 Tbsp. unsalted creamy peanut butter
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. canola oil
2 Tbsp. toasted sesame oil
2 Tbsp. sugar
2 tsp. grated fresh gingerroot
2 garlic cloves, pressed
1/4 tsp. coarsely ground black pepper