Roasted Garlic, Tomato, and Spinach Quinoa Salad

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

Preparation

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

Slightly Blackened Fish Tacos

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!

Slightly Blackened Fish TacosIn 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

Preparation

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).

Directions

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.

Slightly Blackened Tilapia

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

Servings: 2

*I recommend Sustainable Fish. Use the Seafood Watch App to find sustainable fish in your area.

Seafood Watch App