This is a yummy protein rich quinoa salad perfect for mid-week fitness meals. Although often classified as a grain, quinoa is a closer relative with leafy green vegatables such as spinach and Swiss chard. It’s protein rich, has a nutty flavor and a creamy, slightly crunchy texture. Add roasted garlic, tomato and spinach and you have a winner!
Ingredients: Choose organic/non-GMO produce when possible.
- 1 whole garlic head
- 1 tablespoon olive oil
- 1 tablespoon finely chopped shallots
- 1/4 teaspoon crushed red pepper
- 1/2 cup uncooked quinoa, rinsed and drained
- 1 tablespoon dry white wine
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup baby spinach leaves
- 1/3 cup chopped seeded tomato (1 small)
- 1 tablespoon shaved fresh Parmesan cheese
- 1/4 teaspoon salt
Preheat oven to 350°.
Remove skins from garlic head. Cut off tips of garlic head and wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Once cool squeeze entire head to extract garlic pulp. Discard skins.
Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan and saute for 1 minute. Add quinoa to pan and cook 2 minutes, stirring constantly. Add wine and cook until liquid is absorbed, stirring constantly. Add broth and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat and stir in garlic pulp, spinach, tomato, cheese, and salt. Serve.
Servings: 4 – 1/2 cup servings
In a hurry? This is a great healthy recipe that takes less than 15 minutes to prepare. Because it’s so quick sometimes I’ll prepare this on weekday evenings when I get home from teaching fitness classes. It’s quick, easy and there’s only one pan to clean!
In a hurry? This is a great healthy recipe that takes less than 15 minutes to prepare.
Because it’s so quick sometimes I’ll prepare this on weekday evenings when I get home from teaching fitness classes.
It’s quick, easy and there’s only one pan to clean!
Ingredients: Choose sustainable fish and organic/non-GMO produce when possible.
- 1 lb Cod or Flounder or US Tilapia
- 1 tsp. Garlic Powder
- 1 tsp. Smoked Paprika
- 1 tsp. Black Pepper
- 2 pinch Sea Salt (one per side)
- 1 small Bag Lettuce/Cabbage/Carrot mix
- 1 Avocado
- Your favorite Salsa or Pico de Gallo
- 4 White Corn Tortillas
- 2 Tbsp. siggi’s plain yogurt
- 1 tsp. Sriracha Sauce
- 1 Tbsp. Extra-Virgin Olive Oil
Open bag of lettuce/cabbage/carrot mix. Slice avocado. Open salsa/pico. Put yogurt and sriracha in small ramekin and mix. I know, prep is difficult (not).
Heat a small cast iron skillet to medium-high heat. Season each side of the fish with garlic powder, smoked paprika, black pepper and sea salt. Put evoo in skillet.
It’s ready when you start to see a little smoke from the evoo. Carefully place fish filets in skillet. Cook on each side about 3-5 minutes.
Seasoning should appear slightly blackened when you flip the filets. Pull off heat when done.
Lay 2 tortillas on plate, smear with a little yogurt/sriracha, layer fish, l/c/c mix, avocado and salsa/pico on top.
Cooking Time: 10 Minutes
Total Time: 15 Minutes
*I recommend Sustainable Fish. Use the Seafood Watch App to find sustainable fish in your area.