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  • Green Cashew Pesto Stir Fry

    Green Cashew Pesto Stir Fry

    Green Cashew Pesto Stir Fry Recipe- God Save the Quinoa

    “It isn’t easy being green”- Kermit the frog. 

    While it might not be easy being green, it can be easy eating green. I know, it sounds weird (maybe a little gross depending on how “in touch” with your inner child you are) but I promise its easy AND healthy! 

    Green Cashew Pesto Stir Fry Recipe- God Save the Quinoa

     I recently purchased a spiralizer, which by the way was the BEST PURCHASE EVER!!! (Be expecting more spiralizer recipes to be posted soon). Anyways, my spiralizer enables me to make zucchini noodles in about 3 minutes tops, and I’ve been experimenting with TONS of different recipes. So far, I have yet to be disappointed.  

    Green Cashew Pesto Stir Fry Recipe- God Save the QuinoaAlthough I threw in some tomatoes to add some color, this recipe is full of my favorite green foods; zucchini noodles, broccoli florets, asparagus, broccoli slaw, and fresh basil pesto. 

    Start by spiraling 2 medium zucchinis to make your zucchini noodles. Chop your asparagus into 1.5 – 2 inch pieces and set aside. (Don’t forget to break off the bottom of the asparagus before chopping!)

    Heat your Extra Virgin Olive Oil (EVOO) in a pan on medium-high heat. Stir in the minced garlic once EVOO starts to sizzle. Place your zucchini noodles, asparagus pieces, and broccoli florets into the pan. Toss veggies until they are coated in EVOO and let them sit. Stir once they begin to sizzle. 

    Green Cashew Pesto Stir Fry recipe

    Once everything is starting to sizzle add your broccoli slaw to the pan. If you’re wondering what broccoli slaw is, its basically shredded broccoli stalks and carrots. I purchased mine in a bag from Trader Joe’s. If you can’t find broccoli slaw at the store you shop at, you can sub for shredded carrots instead.

    Spice up your life…er dinner by shaking salt and pepper to taste, cumin, rosemary, red pepper flakes, and lemon juice over your veggies. Leave your veggies on medium-high heat to absorb these flavors for a minute or two.

    Green Cashew Pesto Stir Fry Recipe- God Save the QuinoaAdd your (WHOLE) cherry and sun-dried tomatoes before reducing the burner to a medium heat. Let veggies sit for 4-5 minutes, tossing every now and then so that the stuff on the bottom of the pan doesn’t burn. 

    Once your veggies begin to soften and appear to be translucent, stir in basil pesto and raw cashews. I recommend using fresh basil pesto. Make this by combining 2 cups of fresh, chopped basil, 5 TBS EVOO, ¼ cup grated parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt in a food processor and pulse until reaching desired consistency. Voila! You now have fresh homemade basil pesto!

    That’s all folks! Serve and enjoy! 🙂 

    Green Cashew Pesto Stir Fry
    Serves 2
    Eating green can be easy with this Green Cashew Pesto Stir Fry Recipe filled with zucchini noodles, broccoli florets, asparagus, tomatoes, and basil pesto.
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    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    Ingredients
    1. • 2 medium zucchinis, spiralized
    2. • 8 strings of asparagus, chopped
    3. • 1.5 cups of broccoli florets
    4. • 2 TBS Olive Oil
    5. • 1 clove minced garlic
    6. • 1 cup of broccoli slaw or 1/2 cup of shredded carrots
    7. • Salt and Pepper to taste
    8. • 1 tsp cumin
    9. • 1TBS dried Rosemary
    10. • 1 tsp red pepper flakes
    11. • 1 TBS fresh lemon juice
    12. • 1 cup of cherry tomatoes
    13. • 1/4 cup of sundried tomatoes
    14. • 2 TBS basil pesto
    15. • 2 – 3 TBS Raw Cashews
    Instructions
    1. • Spiralize zucchini to create zucchini noodles, then break bottoms off asparagus and chop into 1.5 – 2 inch pieces and set aside.
    2. • Heat Olive Oil and minced garlic in a pan on medium-high heat. Add zucchini, asparagus, and broccoli florets. Mix well so that all veggies are coated in Olive Oil and let sit, tossing when veggies start to sizzle.
    3. • Add broccoli slaw (or shredded carrots)to the mix. Fold in salt and pepper to taste, cumin, rosemary, red pepper flakes, and lemon juice. Leave on medium-high heat, tossing every 30 seconds.
    4. • Add cherry tomatoes and sun-dried tomatoes and reduce heat to medium heat and let sit for 4-5 minutes, tossing every now and then.
    5. • When veggies begin to soften and appear translucent, stir in basil pesto and raw cashews, serve, and enjoy!
    Notes
    1. Make fresh basil pesto by combining 2 cups of fresh, chopped basil, 5 TBS EVOO, ¼ cup grated parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt in a food processor. Combine until reaching desired consistency.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

     

  • Basil Roasted Eggplant with Balsamic Drizzled Heirlooms

    Basil Roasted Eggplant with Balsamic Drizzled Heirlooms

    Basil Roasted Eggplant with Balsamic Drizzled Heirlooms Recipe

    This Basil Roasted Eggplant with Balsamic Drizzled Heirlooms recipe is bursting with the fresh flavors (and colors) spring dreams are made of. Serve it as a main dish, snack, or appetizer during the cold winter months or while enjoying the refreshing spring air! Note: this dish pairs fabulously with the 70 degree weather we’re having in Dallas today! If you’re not in Dallas, and are snowed in or stuck in the cold, I’m sorry for bragging. Use this recipe to get you through the cold and into spring! 

     Don’t shy away from this dish because one of the main ingredients is eggplant. Eggplant can be tricky to cook. Believe me, I’ve had my fair share of eggplant disasters in the kitchen and have ended up throwing everything away and getting takeout instead. But luckily, this recipe is fairly simple and I think I’ve FINALLY figured out where I’ve been going wrong. It’s not me its the eggplant! At least that’s what I like to tell myself 😉 

    Basil Roasted Eggplant with Balsamic Drizzled Heirlooms

    But seriously, picking out the perfect eggplant is key to making any eggplant recipe. When picking out an eggplant, look for one with a smooth and shiny skin. An eggplant with a dull skin indicates that the eggplant is starting to turn bitter. Also, avoid purchasing an eggplant with streaking or blemishes on the skin. The perfect eggplant should have a deep dark purple-black color with no streaking or spots and should have a vibrant green stem. The flesh should be firm and should indent slightly when pressure is applied, but should spring back immediately. If a depression remains in the eggplant after poking, the eggplant is old.

    Basil Roasted Eggplant with Balsamic Drizzled Heirlooms Recipe

    This recipe is pretty easy and straightforward- which is why I love it! Wash and completely dry your eggplant before slicing. Place the eggplant on the table “hot-dog” style and cut off both the top and bottom  (each of the rounded ends) of your eggplant. Next, slice your eggplant lengthwise (still using the hot-dog style analogy here) into THREE 1 – 2 inch thick, skinless slices. NOTE: Your eggplant slices should have skin on the edges… just make sure neither of the “faces” has any of the purple-black skin on it. Dap each eggplant slice with a paper towel to remove all excess water. This is IMPORTANT to do!

    When dry, brush the eggplant with EVOO and sprinkle with salt and pepper. Place in the oven  at 400 degrees to cook for about 10 minutes. 

    Basil Roasted Eggplant with Balsamic Drizzled Heirlooms Recipe

    What you can’t see pictured is the amazing basil spread, hiding between the eggplant and the heirloom tomatoes. Make this while the eggplant slices are roasting. Combine lemon juice, salt, pepper, 2 Tbs EVOO, 1 cup of fresh basil leaves, and garlic in a blender or food processor and blend until completely smooth. After 10 minutes, when your eggplant slices are finished roasting, remove them from oven and flip them over. Spread your basil mixture over the tops of the recently flipped eggplant slices and roast in the oven for about 10 more minutes, so they are brown and soft throughout.

    Basil Roasted Eggplant with Balsamic Drizzled Heirlooms Recipe

    You will place sliced heirloom tomatoes on top of the roasted eggplant slices. Why heirlooms and not another type of tomato for this recipe? Well, I chose heirlooms for this recipe because of how flavorful they are! They really compliment the flavors in the eggplant and basil spread. 

    How to pick out Heirloom Tomatoes, Basil Roasted Eggplant with Balsamic Drizzled Heirlooms

    A few tips when picking out your heirlooms:

    1. Appearances don’t matter. Unlike standard tomatoes, heirlooms are often misshapen. This is a GOOD thing, and in case you’re wondering, the shape of an heirloom will not have an impact on how it tastes…so don’t be put off by cracked skins. It will be safe to east as long as it isn’t leaking juice or moldy. 
    2. Pick it up before you buy it. An heirloom tomato should feel heavy for its size. That heaviness belies a volume that should provide good flavor.
    3. Smell it. Ripe heirlooms should have an earthy, green scent. Avoid those that smell musty.
    4. Handle with care. Don’t pile heirloom tomatoes on top of each other. Heirlooms are delicate and the weight of too many tomatoes can result in squashed or bruised tomatoes.
    5. Room temperature is key. When you get home, do NOT refrigerate your tomatoes. A temperature lower than 50 degrees will destroy both flavor and texture

    Now that you know how to pick out the perfect Heirlooms, wash and slice the heirlooms while eggplant and basil are roasting. When eggplants are finished roasting, you will arrange heirlooms on top (as pictured). To add the finishing touches, you’ll top off this dish with a sweet balsamic drizzle. This takes about 10 – 15 minutes to make, so I suggest making it towards the beginning of the recipe if you’re in a hurry to feast your eyes! 

    Basil Roasted Eggplant with Balsamic Drizzled Heirlooms Recipe

    Whenever you decided to make the balsamic drizzle, do this by whisking together balsamic vinegar and honey in a saucepan over low-medium heat. When combined, slowly raise heat until contents come to a boil then reduce heat completely and let sit for 10 – 15 minutes.  This will allow mixture to thicken. 

    Basil Roasted Eggplant with Balsamic Drizzled Heirlooms Recipe

    When the oven timer finally goes off and your eggplants are done roasting, transfer slices to a plate or serving dish. Arrange sliced heirlooms on top of the roasted eggplant slices and generously drizzle balsamic glaze on top and enjoy! 

     

     

    Basil Roasted Eggplant with Balsamic Drizzled Heirlooms
    Serves 4
    This Basil Roasted Eggplant with Heirlooms + Balsamic Drizzle recipe is bursting with the fresh flavors (and colors) spring dreams are made of. Serve it as a main dish, snack, or appetizer during the cold winter months or while enjoying the refreshing spring air!
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    Prep Time
    5 min
    Cook Time
    25 min
    Total Time
    30 min
    Prep Time
    5 min
    Cook Time
    25 min
    Total Time
    30 min
    Ingredients
    1. • 2 large eggplants
    2. • 1 Tbs fresh lemon juice
    3. • 1 tsp sea salt
    4. • 1 tsp fresh cracked black pepper
    5. • 2 Tbs EVOO (Extra Virgin Olive Oil)
    6. • 1 cup of fresh basil leaves, sliced
    7. • 2 garlic cloves
    8. • 5 large heirloom tomatoes
    9. • 1/2 cup balsamic vinegar
    10. • 1 Tbs honey
    11. • Extra sea salt and pepper to taste
    Instructions
    1. • Preheat oven to 400 degrees
    2. • Wash and completely dry your eggplant before slicing. Cut the tops (rounded edges) off both sides of your eggplant and slice eggplant lengthwise into about THREE 1-2 inch thick, skinless slices.
    3. • Dab eggplant with a paper towel to absorb excess water. Make sure eggplant is completely dry then place on a foil lined baking sheet. I recommend lightly spraying baking sheet with cooking spray before arranging eggplant slices.
    4. • Lightly brush eggplant slices with EVOO and place in oven for 10 minutes, or until eggplant slices are slightly browned.
    5. • While eggplant slices are roasting, make the Basil spread by combining lemon juice, salt, pepper, 2 Tbs EVOO, 1 cup of fresh basil leaves, and garlic in a blender or food processor and blend until completely smooth.
    6. • When eggplant slices are finished roasting, remove from oven and flip. Brush basil mixture over newly flipped eggplant slices and roast in oven for 10 more minutes until eggplant slices are brown and soft throughout.
    7. • Wash and slice your heirloom tomatoes and set aside.
    8. • While eggplant is roasting and prepare your balsamic drizzle by whisking balsamic vinegar and honey together in a saucepan over low-medium heat. When combined, slowly bring contents to a boil then reduce heat completely and let sit for 10 – 15 minutes. This will allow mixture to thicken.
    9. • When eggplants are done roasting place sliced heirlooms on top of eggplant slices and generously drizzle balsamic glaze on top and enjoy!
    God Save the Quinoa https://www.godsavethequinoa.com/

     
     Fabulous recipes by Mandi at godsavethequinoa.com

     
     


     

  • Black-Eyed Pea Tomato and Vegetable Soup

    Black-Eyed Pea Tomato and Vegetable Soup

    Black-Eyed Pea Tomato and Vegetable Soup

    HAPPY NEW YEAR!!! I hope everyone had a very happy holiday season! Mine was fabulous and I enjoyed celebrating the holidays and the New Year with the best of friends and family! 2014 will be hard to top but I have high expectations that 2015 will be even better! 

    In the South, we believe that eating black-eyes peas on New Years day will bring you luck and prosperity throughout the year. This Black-Eyed Pea Tomato and Vegetable Soup recipe is healthy, full of hearty vegetables, and is the PERFECT good luck dish to enjoy on this chilly New Year’s Day! 

    I wanted to create something tasty and filling that can be enjoyed as an appetizer or main dish, alone or with a group of friends or family members. This is a pretty simple recipe and involves minimal cooking, so its a great dish to make while entertaining company! 

    Before cooking, drizzle 2 Tablespoons of Olive Oil over 2 cups of whole cherry tomatoes and 6 baby red potatoes (cut into eighths) and sprinkle with salt, pepper, and dried rosemary. Roast in the oven at 400 degrees for 20 minutes. 

    Black-Eyed Pea Tomato and Vegetable Soup- tomatoes and potatoes

     While tomatoes and potatoes are roasting chop 1 sweet onion, 1 and half cups of baby carrots, 2 leeks, 4 celery sticks, and 5 cups of fresh kale. Set aside. Prepare 24 oz. of black-eyed peas. You can cook bulk black-eyed peas or use canned black-eyed peas. If using canned black-eyed peas, be sure to drain them. 

    Black-Eyed Pea Tomato and Vegetable Soup: fresh veggies

    Once everything is chopped, heat 2 tablespoons of olive oil in a large pot and add minced garlic, onions, and leeks. Sauté for about 5 minutes or until leeks and onions are translucent. Once your tomatoes and potatoes are done roasting add them to the pot along with a 15 oz. can of diced tomatoes, 4 cups of veggie broth, black-eyed peas, chopped celery, baby carrots, and one 4 oz. can of diced green chilies. Bring burner to high heat and stir 1 teaspoon of cayenne, 1 tablespoon of cumin, 1 tablespoon of dried rosemary and 1 teaspoon of salt and pepper into contents of pot. Mix well so all ingredients are combined. Cover with a lid and let sit for about 20 – 25 minutes. Contents in pot should come to a steady boil. Let ingredients boil for about 5 – 10 minutes, then reduce to medium heat for remainder of time.  

    After 20 – 25 minutes, ingredients should look soupy and translucent. (Your house should be smelling pretty delicious at this point too!) Add your chopped kale to the pot, quickly stir, and cover for about 5 more minutes on medium-low heat. The steam in the pot will cause your kale to wilt to the perfect consistency. 

    Black-Eyed Pea Tomato and Vegetable Soup (8 of 8)

    After about 5 minutes, give your soup a quick stir, reduce heat to low, and spoon into bowls, top with freshly shaved parmesan and serve! Leave soup coverd on low heat. This will keep it warm incase anyone wants seconds… or thirds! 

    Black-Eyed Pea Tomato and Vegetable Soup (5 of 8)

    You can store your leftovers in an airtight container in the refrigerator. Re-heat in the microwave to enjoy again and again! 

    MEAT OPTION: If you want to add meat or make a meat-frendly version, I suggest adding 3 cups of chopped sausage and 1 cup of chopped bacon. Stir your cooked meat in when adding the veggie broth and chopped veggies. Again, be sure to cook the sausage and bacon before adding! 

    Black-Eyed Pea Tomato and Vegetable Soup
    Serves 6
    Ring in the New Year with this colorful tomato soup, full of hearty vegetables and good luck black-eyed peas.
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    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Ingredients
    1. • 2 cups cherry tomatoes (whole)
    2. • 6 baby red potatoes, cut into eighths
    3. • 4 Tablespoons EVOO (extra virgin olive oil), divided
    4. • 2 Tablespoons dried rosemary, divided
    5. • 2 teaspoons salt, divided
    6. • 2 teaspoons fresh cracked black pepper, divided
    7. • 2 garlic cloves, minced
    8. • 2 leeks, sliced
    9. • 1 sweet yellow onion, sliced
    10. • 1 (15 oz.) can diced tomatoes
    11. • 4 cups low sodium veggie broth
    12. • 4 celery sticks, chopped
    13. • 1.5 cups baby carrots, chopped
    14. • 24 oz. (2 cans) black-eyed peas, drained
    15. • 4 oz. can diced green chilies
    16. • 1 Tbs cumin
    17. • 4 cups chopped kale
    18. • Fresh parmesan for garnish
    Instructions
    1. • Pre-heat oven to 400 degrees
    2. • Toss 2 cups of cherry tomatoes and baby red potatoes (cut into eighths) in 2 TBS EVOO, 1 TBS rosemary, 1 tsp salt and 1 tsp pepper. Place on foil lined cookie sheet and roast for 20 minutes.
    3. • While tomatoes and potatoes are roasting, chop onion, carrots, leeks, celery, kale, and set aside.
    4. • Heat 2 Tbs EVOO in a large pot, add minced garlic, leeks, and onion. Sauté for about 5 minutes or until leeks and onion are translucent.
    5. • Remove roasted tomatoes and potatoes from oven and add to pot.
    6. • Stir in can of diced tomatoes, veggie broth, chopped celery, baby carrots, black-eyed peas, and diced green chilies.
    7. • Bring to high heat and stir ingredients together along with 1 Tbs dried rosemary, 1 Tbs cumin, 1 tsp salt and 1 tsp fresh cracked black pepper.
    8. • Cover with lid and let sit for 20 – 25 minutes. Contents in pot should come to a steady boil. Let ingredients boil for about 5 – 10 minutes, then reduce to medium heat for remainder of time.
    9. • After 20 – 25 minutes, ingredients should look soupy and translucent. Add chopped kale to the pot, quickly stir, and cover. Let sit for about 5 more minutes on medium-low heat.
    10. • When finished, stir ingredients, spoon into a bowl, top with freshly shaved parmesan and enjoy!
    Notes
    1. Recipe serves 6 – 8 people. Place leftovers in an airtight container in refrigerator for up to 5 days. Re-heat in microwave to enjoy again and again!
    2. MEAT OPTION: Add 3 cups of chopped sausage and 1 cup of chopped bacon when adding vegetables. Cook sausage and bacon before adding.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com 

  • Pumpkin Hummus

    Pumpkin Hummus

    Pumpkin Hummus (9 of 12)

    Happy Fall yall! I don’t know about you, but Fall is most certainly my FAVORITE time of year! The weather is finally starting to cool off and its seasonally appropriate to cook and eat pumpkin inspired goodies! (Hence the pumpkin hummus recipe you’re looking at now). 

    Pumpkin Hummus Recipe

    This recipe is probably one of the easiest things I’ve ever made. All it takes is 9 simple ingredients: raw cashews, pumpkin puree, minced garlic, salt, white cannellini beans, cumin, paprika, fresh lemon juice, and EVOO. 

    Pumpkin Hummus (4 of 12)

    Simply place ingredients into a food processor.

    Pumpkin Hummus (6 of 12)

    (Use a blender if you don’t have a food processor.) 

    Pumpkin Hummus (7 of 12)

    Combine until ingredients reach desired consistency. 

    Pumpkin Hummus (8 of 12)

    Pair with chips, bread, or veggies, serve, and enjoy! 

    Pumpkin Hummus (10 of 12) Pumpkin Hummus (11 of 12) Pumpkin Hummus (12 of 12)

    Did I mention there’s only 82 calories per serving? That’s right! (PS- one serving is 4 Tablespoons!) So, if you eat too much your waistline will forgive you. If you want more, you can make some more in a matter of seconds. You can thank me later! 

    Pumpkin Hummus
    Serves 12
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    Prep Time
    3 min
    Cook Time
    2 min
    Total Time
    5 min
    Prep Time
    3 min
    Cook Time
    2 min
    Total Time
    5 min
    Ingredients
    1. • 1 cup pumpkin puree
    2. • 2 TBS raw, unsalted cashews
    3. • 1 tsp cumin
    4. • 1/2 tsp paprika
    5. • 1/8 tsp salt
    6. • 2 1/2 TBS fresh lemon juice
    7. • 1 (15 oz.) can of white cannellini beans
    8. • 1 TBS Extra virgin olive oil
    9. • 2 garlic cloves, minced
    Instructions
    1. Add all ingredients in a food processor and pulse for about 30 seconds until well combined and thick. Serve with warm pita chips, whole grain wheat thins, or veggies and enjoy!
    Notes
    1. Store in airtight container in refrigerator for 7 – 10 days.
    2. 82 calories per serving (1 serving = 4 TBS)
    Adapted from Cooking Light
    Adapted from Cooking Light
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • Chickpea, lemon, and tuna salad

    Chickpea, lemon, and tuna salad

    Lemon, chickpea, and tuna salad (14 of 16) copy

    Lately I’ve been using chickpeas non-stop in my recipes. They’re so versatile and easy to cook with, not to mention they have great health benefits! They’re an excellent source of fiber, full of iron, and believe it or not, actually have a lot of protein! With all these pro’s, I couldn’t resist adding them to this tuna salad recipe!

    Lemon, chickpea, and tuna salad (1 of 16)

    One thing I love about this tuna salad recipe is it requires NO cooking, making it the perfect recipe for one of those “I’m too lazy to cook” nights. All you have to do is chop the ingredients and mix them together.

    Chop and dice fresh cucumbers, onions, tomatoes, bell peppers, and parsley, then zest and juice your lemons.  

     

    In a large bowl combine your veggies and add in your chickpeas, lemon zest, fresh lemon juice and mix.

    Lemon, chickpea, and tuna salad (6 of 16)

     

    Lemon, chickpea, and tuna salad (9 of 16)

    Fold in your tuna and a dash of EVOO, followed by salt, pepper, and spicy dijon mustard to taste. Fold and mix all ingredients together until everything is completely combined. Scoop into a bowl or onto pita bread and enjoy! 

    Lemon, chickpea, and tuna salad (10 of 16)

    Lemon, chickpea, and tuna salad (11 of 16) Lemon, chickpea, and tuna salad (12 of 16) Lemon, chickpea, and tuna salad (13 of 16) Lemon, chickpea, and tuna salad (14 of 16) Lemon, chickpea, and tuna salad (15 of 16) Lemon, chickpea, and tuna salad (16 of 16)

    Chickpea, lemon, and tuna salad
    Serves 5
    A fresh medley of chickpeas, tomatoes, onions, cucumbers, and bell peppers, mixed with lemon juice and tuna. Mixed with spicy mustard instead of mayo, this tuna salad is a light and refreshing dish for you to enjoy anytime of the day!
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    Prep Time
    15 min
    Prep Time
    15 min
    Ingredients
    1. • 1 (15.5 oz.) can of chickpeas, drained
    2. • 3 Roma tomatoes, chopped
    3. • 1/2 red onion, diced
    4. • 1 handful of chopped parsley
    5. • 1 red bell pepper, diced
    6. • 1 cucumber, diced
    7. • 1/2 tsp lemon zest
    8. • 3 Tbs lemon juice
    9. • 1 tsp extra virgin olive oil (EVOO)
    10. • Salt and pepper to taste
    11. • 1 (12 oz.) can chunk light tuna in water
    12. • 3 Tbs Dijon mustard
    Instructions
    1. • Combine all ingredients together in a bowl and fold tuna in last
    2. • Top with dijon mustard and mix until all ingredients are completely combined
    3. • Sever over a bed of lettuce, pita bread, crackers, or eat with fork and enjoy!
    Notes
    1. Store in airtight container in refridgerator for 4 – 5 days.
    God Save the Quinoa https://www.godsavethequinoa.com/
     Fabulous recipes by Mandi at godsavethequinoa.com

     

  • Skinny Coconut Shrimp

    Skinny Coconut Shrimp

    Skinny coconut shrimp_title2Looking for a fun appetizer or dinner recipe that’s both delicious AND healthy? Want to make all of your friends think you spent HOURS making dinner without the effort? Well, have I got a recipe for you! At 328 calories per serving, these tasty Skinny Coconut Shrimp will make your friends question if you stole them from a celebrity chef. 

    If you’re wondering what makes this typical comfort-food soo healthy, let me tell you my secret. My recipe uses Japanese style breadcrumbs mixed with shredded coconut flakes cooked in the oven instead of coconut infused batter fried in a grease pit. 

    Skinny Coconut shrimp_6

    You’ll need 24 TAIL ON large (jumbo or butterfly) shrimp for this recipe. It doesn’t matter if they’re pre-frozen or not, but you’ll save some major prep time if you buy your shrimp already peeled and de-veined. If you elect to buy fresh shrimp, the fishmonger at the grocery store will usually do this chore for you, free of charge, if you ask! 

    skinny coconut shrimp_plate

    Set your oven to 425 degrees F so you can prepare your shrimp while things are heating up. To do this, arrange three plates in the following order: one plate of flour, one plate with a whisked egg, and one plate with your coconut/panko mix. One by one cover each individual shrimp in flour, then egg, then coconut/panko mix. Arrange seasoned shrimp on a foil lined cookie sheet, sprayed with cooking spray. Continue doing this until all shrimp have been prepared, then place in the oven for 8 minutes. 

    Skinny Coconut Shrimp_2While you shrimp are cooking, make your apricot dip. This is seriously the EASIEST thing to make! All you have to do is stir your apricot preserves, crushed red pepper flakes, and rice wine vinegar in bowl until they’re combined, and place it in the oven until your shrimp are ready. 

    Skinny Coconut Shrimp_4After 8 minutes, grab a spatula and flip over your shrimp so the other side can cook. You only have to wait 6 more minutes or until your shrimp turn golden brown before you can enjoy them! When time’s up, remove from the oven, serve with the apricot dipping sauce and enjoy! 

    Skinny Coconut Shrimp
    Serves 4
    Put a healthy spin on a traditional comfort food and make these Skinny Coconut Shrimp for your next meal. With 328 calories per serving there’s room for seconds…and thirds!
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    Ingredients
    1. • 24 tail on shrimp, peeled and deveined
    2. • 1 egg
    3. • 1/2 cup shredded, unsweetened coconut flakes (I prefer Red Hill brand)
    4. • 1/2 cup Japanese panko
    5. • 1 tsp salt
    6. • 1 tsp pepper
    7. • 1 tsp cayenne
    8. • 2 Tbs flour
    9. • 1 tsp lemon zest
    10. • 1/2 cup apricot preserves
    11. • 2 tsp crushed red pepper flakes
    12. • 1 Tbs rice wine vinegar
    13. • Cooking spray
    Instructions
    1. • De-thaw shrimp if frozen or peel and devein if needed (be sure to leave tail on)
    2. • Pre-heat oven to 425 degrees F, line a cookie sheet with foil, and spray with cooking spray.
    3. • Arrange three plates in a row. On the first plate pour the flour. On the next plate crack and whisk the egg. Combine the coconut flakes, panko, salt, pepper, cayenne, and lemon zest on the last plate, and lay plates, in order, side by side. (flour, egg, coconut/panko mix)
    4. • Take each shrimp individually and cover in flour (shake excess flour off)
    5. • Next, dip the floured shrimp into the egg so that it is completely covered.
    6. • Finally, Roll the shrimp in the coconut/panko mixture so that both sides are completely covered and mixture sticks, and lay on cookie sheet.
    7. • Repeat until all shrimp are covered.
    8. • Lightly spray tops of shrimp with cooking spray and place in oven for 8 minutes at 425 degrees F. (Spraying shrimp with cooking spray is required to make your shrimp crispy. I used PAM.)
    9. • While shrimp are cooking make the dipping sauce. Combine the apricot preserves, red pepper flakes, and rice wine vinegar in a bowl and whisk with a fork. When ingredients are well combined, place dip in refrigerator until you’re ready to eat.
    10. • After 8 minutes, use a spatula and flip shrimp on opposite side and cook in oven for 6 more minutes or until shrimp turn golden brown.
    11. • When finished, remove, serve, and enjoy!
    God Save the Quinoa https://www.godsavethequinoa.com/
    If you come back for seconds… or thirds I promise I won’t tell! 🙂 

    Fabulous recipes by Mandi at godsavethequinoa.com

  • Grilled nectarine & pistachio quinoa salad

    Grilled nectarine & pistachio quinoa salad

    Grilled nectarine & pistachio quinoa salad (3 of 7)

    Greetings! I hope summer is treating everyone well, I’m sorry I haven’t posted in a while…I’ve been SO busy lately! But get excited because I have tons of recipes to be posted, so stay tuned! 

    Anyways, let me introduce you to one of my favorite summer recipes: Grilled nectarine and pistachio quinoa salad. This dish combines the soft, sweet flavors of grilled nectarines with the crunchy, salty flavors of raw pistachios. (I’m getting hungry just thinking about this!) Mix that together with warm quinoa and fresh veggies drizzled in a lemon-dijon basil dressing, and you’ve got yourself the ultimate summer evening dish! 

    With 8 main ingredients, this dish is SUPER easy to make and can be cooked in about 30 minutes. All you have to do is cook the quinoa, sauté the nectarines followed by the zucchini, and make your dressing. See, its literally as easy as 1, 2, 3! 

    Ingredients with words

     Step 1: Start by cooking the quinoa in half water half veggie broth. Need some quinoa cooking tips? Look here! 

    Step 2: While quinoa is cooking cut the nectarines (the same way as you would an apple slice), quarter the zucchini, and slice the basil. Brush the nectarines with olive oil and arrange them on a grill pan to caramelize. You want grill marks to show up on the sides of the fruit, so  cook each side for about 2 minutes. When nectarines are done cooking, set them aside, add a little extra olive oil to the pan and sauté the zucchini until pieces become soft and translucent. This should take about 5-7 minutes. When this is done, remove zucchini pieces from heat and set aside. 

    Don’t forget to check on the profess of step 1! By now your quinoa should be done cooking (or close to it). When the quinoa is al dente, fluff with a form, remove from heat, set aside and cover with a lid. 

    Grilled nectarine & pistachio quinoa salad (4 of 7)

    Step 3: Last but not least, you will make the dressing. To do this, start by combining the dijon and lemon juice in a small bowl and stir with a fork or whisk both ingredients are combined. Very, very slowly (while constantly stirring dijon lemon mixture) pour olive oil into bowl in a smooth, steady stream. DO NOT FORGET TO STIR DIJON LEMON MIXTURE WHILE POURING OLIVE OIL INTO BOWL. I cannot tell you how important this is!! Stirring the ingredients already in the bowl while simultaneously pouring in the olive oil will allow ingredients to emulsify. Emulsify is a fancy word used to describe two ingredients that aren’t meant to blend together but will become “one” under the right conditions… sounds like a love story, right? 

    Anyways, if you start to notice that the olive oil isn’t playing nice with the dijon lemon mixture, stop pouring the olive oil and in the words of the late MJ “just beat it”. All jokes aside, stir your little heart out until ingredients start to combine. When they finally start to blend, continue stirring while you (more slowly this time) pour the rest olive oil into the bowl, pausing to stir ingredients as needed. When finished, add in basil and salt and pepper to taste.  

    Grilled nectarine & pistachio quinoa salad (6 of 7)

    You’re almost done! In a large bowl simply combine the cooked quinoa, grilled nectarines, and sautéed zucchini. Next, fold in the dressing so it is evenly dispersed throughout the quinoa. Top with chopped pistachios and left over basil and ENJOY! 

    Grilled nectarine & pistachio quinoa salad (2 of 7)

    Grilled nectarine & pistachio quinoa salad
    Yields 6
    A crowd pleasing dish that combines the refreshing flavors of sweet nectarines, salty pistachios, with aromas from spicy Dijon mustard and fresh basil. This delectable summer salad can be served as an appetizer, side dish, or can be included as part of your main course.
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    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Ingredients
    1. • 1.5 cups uncooked white quinoa
    2. • 1 cup veggie broth
    3. • 1 cup water
    4. • 1 zucchini, quartered
    5. • 3 nectarines, quartered
    6. • Juice of 2 lemons
    7. • 2 Tbs spicy Dijon mustard
    8. • 2 Tbs EVOO (extra virgin olive oil)
    9. • 1/4 cup fresh basil, sliced
    10. • 3/4 cup raw, unsalted pistachios
    11. • Salt & pepper
    Instructions
    1. • Cook quinoa by placing dry quinoa, water, and veggie broth in a pot and bring to a boil. Reduce to low heat and cover with lid and simmer (about 15 minutes) until quinoa is cooked and most of the liquid has been absorbed. When finished, remove from heat, fluff with a fork, cover with lid and set aside.
    2. • While quinoa is cooking, cut nectarines into quarters (apple slices). Brush olive oil in a grill pan, place on high heat, and arrange nectarine pieces face side down. Let nectarines sit for 2 minutes to caramelize and develop grill marks. After 2 minutes, or when finished, flip nectarines to cook other side. Let sit for about 2 minutes. When finished, remove from heat and set aside. Dice nectarine pieces when cool.
    3. • Quarter the zucchini and place in the same pan used for the nectarines, adding more olive oil if needed. Sauté zucchini pieces until they become soft and translucent (about 5-7 minutes). When finished remove from heat and set aside.
    4. • To make dressing, combine mustard and lemon juice in a medium bowl. Whisk with a small whisk or a fork until completely blended. Continue to whisk the mixture and slowly begin to drizzle olive oil into bowl. Be sure to pour olive oil in a very small, steady stream to create an emulsion. You must continue to whisk the mixture in order for the ingredients to emulsify. If olive oil is not combining, stop pouring olive oil and whisk ingredients until combined then resume pouring. When finished, add basil slivers and salt and pepper to taste.
    5. • In a large bowl, combine cooked quinoa, grilled nectarines, sautéed zucchini, and pistachios. Mix well. When finished, pour dressing over mixture and combine until evenly dispersed. Garnish with left over basil and pistachios and enjoy!
    Notes
    1. Serve at room temperature.
    2. Store in an airtight container for up to 5 days.
    God Save the Quinoa https://www.godsavethequinoa.com/
    I hope you enjoy this dish as much as I do! Comment below and let me know what you think! I’d love to hear from you! 

    Fabulous recipes by Mandi at godsavethequinoa.com

  • Grilled Salmon Kebabs

    Grilled Salmon Kebabs

    Lemon Salmon Kebabs (6 of 6)

    Are you tired of cooking salmon in the oven, using the same spices, in the same dish, over and over again? I was. So, to spice things up I decided to take a stab at making some salmon skewers on the grill. (No pun intended). Believe it or not, they’re super easy to make and only require a few ingredients (salmon, lemons, some spices, and olive oil spray) and a couple of pieces of hardware (bamboo skewers and a grill).

    I tested this recipe out on my parents and I think they thought the idea of salmon kebabs sounded strange because when I first told them what I was planning on cooking they told me they “didn’t like salmon”. Now, now, Mom and Dad, if you’re reading this, I’ve been your child for over 24 years and know all of your tricks (because I often use them myself). There’s no fooling me! But to ease the tension I grabbed some shrimp to make shrimp skewers for those who wanted to be difficult… I won’t mention any names. Anyways, the point of this story is that once the salmon kebabs were cooked and placed on the table the reluctant and curious words from my parents of “I’ll just try a bite” quickly turned into “Are there anymore salmon skewers?” and “Can you make some more?”. Now those are pretty bold words from someone who “doesn’t like salmon”. This recipe was a hit and apparently turned salmon haters into salmon lovers. I hope it will do the same for you!  

    Lemon Salmon Kebabs__3 (1 of 1)

    What kind of salmon do I need? Go to the fish counter at your local grocery store (I went to Central Market) and look for skinless salmon filets. You will need about one pound of salmon to make 8 kebabs. There will probably be a plethera of choices to choose from and all of them will most likely still have the skin on them. Talk to the fishmonger behind the counter (the fishmonger is the “butcher” of the fish counter) and tell him or her that you’re planning on making salmon kebabs and that you need the skin removed and the filets cut into equal sized 1 – 1.5 inch cubes. The fishmonger should be able to do this for you at no extra charge. I LOVE asking the fishmonger to do this (and peel and de-vein my shrimp). If you don’t do so already, take advantage of these services. It’ll save you a ton of prep time when you get home! As for what type of salmon to use, its up to you. I recommend using fresh salmon from behind the fish counter, not the kind that comes frozen in a bag like a bunch of chicken breasts. But like I said, the choice is yours!  

    What else do I need to know? When you’re at the store, buy the biggest lemons you can find. If I remember correctly, I found some HUGE ones at Central Market that were from Mexico. You will need to slice the lemons very, very thinly and fold each slice in half to put on the bamboo skewers. This is much easier to do with big lemons. Trust me! 

    You will need to use TWO bamboo skewers for each kebab. So, make sure you have enough! Also, do NOT forget to soak your bamboo skewers in water for at least 15 minutes before assembling kebabs and placing them on the grill. This will prevent your skewers from catching on fire once they’re on the grill. Make sure your skewers are fully submerged in water. From my experiences, you can’t soak your skewers for too long. To make sure I don’t forget to do this, I’ll throw my skewers in a bowl of water before I leave to go get ingredients or will start soaking them as soon as I get back from the grocery store just to make sure they have plenty of time to marinate before I start cooking. 

    Lemon Salmon Kebabs (1 of 6)

    Where do I start? Before you do anything, soak your bamboo skewers in water. Next, skin and cube your salmon filets (if your fishmonger has not done so already). Using a mandolin or a very sharp knife, cut your lemons into very thin slices. Keep in mind that these lemon slices will be folded in half when you’re assembling the kebabs. If they’re too thick they might break in half and fall off when you put them on the grill. 

    Once your lemon slices and salmon cubes are cut, you can start to assemble your kebabs. Each kebab will have 6 salmon cubes and 5 lemon slices. Each kebab should start and end with salmon. To assemble the kebabs, hold TWO skewers side by side (a little less than once inch apart) so that they’re parallel to each other. Start by sliding a salmon cube on the skewers followed by a folded lemon slice. Continue until the skewers are full. (The pattern should go a little something like this: salmon, lemon, salmon, lemon, salmon, lemon, salmon, lemon, salmon, lemon, salmon.) As a reminder, each kebab should have 6 pieces of salmon, and 5 slices on lemon, starting and ending with salmon. Once assembled, lay your kebabs on a dish (as pictured below). 

    In a separate bowl, combine 2 Tbs oregano, 2 tsp of sesame seeds, 1 tsp cumin, and 1/4 tsp of crushed red pepper flakes and mix well. Sprinkle the oregano sesame seed mixture across all salmon kebabs and head to the grill! 

    Lemon Salmon Kebabs (2 of 6)

    Heat the grill to medium heat and spay with olive oil cooking spray to prevent kebabs from sticking. When the grill is ready to go, throw on the kebabs! You will cook your kebabs until the salmon is opaque throughout. You will need to turn each kebab occasionally to ensure they cook evenly. Each kebab should take between 8 and 10 minutes to cook, but keep in mind that this time could vary depending on the intensity of your grill. You will know your kebabs are cooked when the salmon turns a light pink color. 

    When they’re done, simply remove them from the grill, lay them on a plate, and serve immediately! 

    Grilled Salmon Kebabs
    Yields 8
    A light and refreshing dish that combines the mouth-watering flavors of grilled salmon and fresh lemon, and can be made in less than 30 minutes.
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    Prep Time
    15 min
    Cook Time
    10 min
    Prep Time
    15 min
    Cook Time
    10 min
    Ingredients
    1. • 2 Tbs oregano
    2. • 1 tsp sesame seeds
    3. • 1 tsp cumin
    4. • 1/4 tsp crushed red pepper flakes
    5. • 2 large lemons, very thinly sliced
    6. • 1 pound skinless salmon fillet, cut into approx. 1 inch cubes
    7. • Olive oil cooking spray
    8. •16 bamboo skewers, soaked in water
    Instructions
    1. • Soak bamboo skewers in water for at least 15 minutes.
    2. • Combine oregano, sesame seeds, cumin, and red pepper flakes in a bowl and set aside.
    3. • With a sharp knife, cut lemon into very thin slices. (Cut the lemon slices horizontally for best result).
    4. • Remove skin from salmon fillets and cut into EQUAL 1 – 1.5 inch cubes. You want all pieces to be similar sizes so they will cook equally. (You can ask the fishmonger behind the counter at the grocery store to do this for you).
    5. • Assemble the skewers by alternating 6 pieces of salmon and 5 lemon slices on two parallel bamboo skewers. Fold lemon slices in half when placing on skewers. You should start and end each skewer with a piece of salmon.
    6. • Lay skewers side by side on dish and sprinkle oregano sesame seed mix equally on each skewer.
    7. • Turn grill to medium heat and spray with cooking spray.
    8. • Grill salmon kebabs for about 8 – 10 minutes, turning occasionally, until fish is opaque throughout.
    9. • Arrange cooked skewers on a plate, serve, and enjoy!
    Notes
    1. If using bamboo skewers soak skewers in water before placing on grill.
    God Save the Quinoa https://www.godsavethequinoa.com/

    I hope everyone enjoys these as much as my family and I did! I’d love to hear what you think! Feel free to comment or message me with any questions or comments! 

    Fabulous recipes by Mandi at godsavethequinoa.com

  • Asian Lettuce Wraps

    Asian Lettuce Wraps

    Asian Lettuce Wraps  Looking for a fresh but spicy dish? Look no further! These Asian Lettuce Wraps do not disappoint! I’ve always been a huge fan of lettuce wraps (especially from Pei Wei) and I’m so excited that I’ve {finally} perfected a lettuce wrap recipe of my very own to share with you! 

    In this recipe, you’ll have the opportunity to enjoy fresh juicy red bell pepper slices, diced carrots and green onions, spicy marinaded tofu (if you opt for the no-meat option) or chicken, cradled in a cold giant lettuce leaf, topped with creamy cashew peanut sauce. My mouth is watering already! 

    Asian Lettuce Wraps_ God Save the Quinoa (7 of 15)

    You might have noticed above I mentioned you could have tofu OR chicken. That’s right! This recipe can easily be made to satisfy vegetarians and meat eaters!

    If you’re making the vegetarian version use one container of extra firm tofu cubes (drained). This will be enough for 4 servings. (I ALWAYS eat these leftovers for snacks). Be sure to drain the tofu before you marinate it! 

    Asian Lettuce Wrap If you’re making the meat eater version, use a one pound chicken breast for every two servings. (Hence if you want to make all chicken lettuce wraps for four people, I suggest using TWO one pound chicken breasts. But feel free to adjust the serving sizes depending on how hungry you are. 

    Asian Lettuce Wraps_ God Save the Quinoa (10 of 15)

    Let the tofu and chicken marinade in a rice wine vinegar and Sriracha mix for at least 30 minutes, or up to two hours. I’ve done both before and honestly, I don’t think the timing made a huge difference. Make sure you pour enough rice wine vinegar in the marinading meat (or meat substitute) so that the contents are completely submerged. Stir in about 3 tablespoons of Sriracha for a little added kick and let sit. NOTE: If you’re cooking chicken and tofu, be sure to let these marinade in separate bowls. No one wants salmonella from raw chicken. 

    If you’re looking for things to do while the tofu/chicken is marinading, you can get started on prepping the veggies and making the {oh so good} creamy cashew peanut sauce. To prep the veggies simply slice the red bell peppers into long skinny slices, dice the carrots and green onions and set aside. Wash your lettuce leaves and carefully pull them off from the head (SLOWLY so they don’t rip…trust me I know from experience!) dry them with a paper towel and set them aside on a plate. If you’re not sure what type of lettuce to use, let me share a couple options with you. If you want something more crunchy go with iceberg lettuce. If you want something softer and easier to roll (this is what I prefer for this recipe) go with butter leaf lettuce (or Boston Bibb Lettuce). I think the name varies depending on where you live. But, if I’m wrong they look and taste extremely similar to one another! You can’t go wrong with either option! 

    After the veggies are washed and chopped, make the cashew peanut sauce. Yall, I LOVE this sauce. I can {and do} eat it with a fork! Its sooooo good and easy to make! All you have to do is mix raw (unsalted) cashews, a garlic clove, some peanut butter, water, a little bit of rice wine vinegar, and sriracha in a food processor or blender and mix! SO. SIMPLE. 

    Asian Lettuce Wraps_ God Save the Quinoa (1 of 15)

    If you store the cashew peanut sauce in an airtight container like a jar or tupperware, it will keep in the fridge for about 2 weeks! Make extra to have something fun to snack on! 

    Asian Lettuce Wraps_ God Save the Quinoa (3 of 15)

    Okay, by now your tofu/chicken should be done marinating. I’ll start with tofu instructions first! All you have to do is pour the bowl of marinated tofu (INCLUDING the marinade) into a pan on the stove and bring to a boil. When juices start to boil reduce heat and simmer for 2-3 minutes. Your marinade will start to bubble up (almost like if you were to blow bubbles into milk) and this is perfectly fine! It just means you need to give the simmering tofu a quick stir! Pour the majority of the marinade out into the sink and sauté the tofu until it turns golden brown and set aside. 

    Asian Lettuce Wraps_ God Save the Quinoa (6 of 15)

    To make the chicken, similar to the tofu (and you can use the same pan but ONLY if you cook the tofu first) pour the chicken AND marinade into the pan on high heat. Sauté chicken stirring constantly. Something cool is about to happen. The marinade will turn thick and sticky, taking on the appearance of a teriyaki like sauce. Just FYI I discovered this by accident and Greg said it was “really really good” so blame him if you don’t like it since I’ve never tasted it! If anyone knows why this happens when you cook rice wine vinegar, Sriracha, and chicken let me know! I’ve tried googling it and couldn’t find any explanations! Continue stirring the chicken on medium to high heat until all of the marinade has thickened and chicken is cooked all the way through. 

    Asian Lettuce Wraps_ God Save the Quinoa (15 of 15)

    You’re done! All you have left to do is assemble the lettuce wraps! Do this by placing the bell peppers, carrots, green onions, tofu or chicken, and cashew peanut sauce in a lettuce leaf and wrap it like a burrito (use a toothpick to keep the wraps together if they’re not cooperating) and enjoy! 

    Asian Lettuce Wraps
    Serves 4
    A refreshing combination of veggies, with your choice of chicken or tofu, topped with a healthy and creamy cashew peanut sauce.
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    Prep Time
    40 min
    Cook Time
    10 min
    Total Time
    50 min
    Prep Time
    40 min
    Cook Time
    10 min
    Total Time
    50 min
    Ingredients
    1. • 1 container of extra firm tofu, cubed (no meat option)
    2. • 1 lb. chicken breast (2 servings of meat option)
    3. • 2 cups + 1 Tbs Rice Wine vinegar
    4. • 3 + 4 Tbs Sriracha
    5. • 6-8 large lettuce leaves (big enough for wrapping)
    6. • 1 red bell pepper
    7. • 1 cup diced carrots
    8. • 6 green onions, diced
    9. • 1 cup raw cashews
    10. • 1 Tbs creamy peanut butter
    11. • 1 garlic clove
    12. • 1/2 cup water
    Instructions
    1. • Place tofu or chicken cubes in a bowl of rice wine vinegar (enough so tofu or chicken is fully submerged) with 3 Tbs of Sriracha mixed in. Let marinade for at least 30 minutes.
    2. NOTE: If cooking tofu AND chicken, marinade separately to avoid cross contamination.
    3. • While meat is marinating, cut red bell pepper into long slices and dice carrots and green onions and set aside.
    4. • Make cashew peanut sauce by placing raw (unsalted) cashews, peanut butter, garlic clove, 1/2 cup water, 1 Tbs rice wine vinegar, and 4 Tbs Sriracha in a food processor or blender. Mix until creamy and smooth and set aside.
    5. • To cook TOFU- place tofu and marinade in sauce pan on stove and bring to a boil. When marinade starts to boil reduce heat and let simmer for 2-3 minutes, stirring occasionally. After 2-3 minutes, pour out majority of marinade and sauté on high heat. Remove when tofu starts to brown.
    6. • To cook CHICKEN- place chicken and marinade in pan on stove on high heat. When marinade starts to boil stir chicken. Continue to stir chicken until marinade becomes sticky, completely coating the chicken. Continue doing this until marinade has thickened and chicken is cooked.
    7. • Place cooked tofu or chicken in large lettuce leaf with bell peppers, carrots, green onions, and top with cashew peanut sauce. Enjoy!
    Notes
    1. • Store cashew peanut sauce in separate airtight container and place in refrigerator. Enjoy for up to two weeks.
    2. • Store lettuce wrap ingredients in airtight container in fridge for up to 5 days.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Let me know what you think! 

    Fabulous recipes by Mandi at godsavethequinoa.com

  • Mac and Cheese Shrimp Muffins

    Mac and Cheese Shrimp Muffins

    Mac and Cheese Shrimp Muffins

    Happy Monday! Who loves mac and cheese? I know I do! When I think about mac and cheese I reminisce about being a little kid, making my kraft mac and cheese in the microwave, and pouring on the cheese powder which magically turned into delicious, gold sauce and immediately inhaling the entire bowl! That mac and cheese was oh so good but it was SO unhealthy. I mean whats so appetizing about powdered cheese anyway? …not much if you’re sober or above the age of five. 

    Mac and Cheese Shrimp Muffins

    Anyways, I am happy to announce that I have discovered a delicious mac and cheese dish that will make you feel like a kid again! They’re made of whole wheat macaroni noodles, are cooked in a muffin pan, and only have 120 calories per muffin! (Compare that to the 230 calories per serving of the traditional stuff). Serving sizes are important to look at when you’re examining the damage on the back of the box. A lot of times a box will say “150 calories per serving” then in teeny tiny letters either below or right above that it says “Servings per box: 4”. If you don’t pay attention to these little details you could set yourself back 600 calories and not even realize it! 

    While we’re on the subject, did you know that a serving size is supposed to be (give or take) the size of your fist? Whats that? Muffin pans are also about the size of your fist? And these mac and cheese “muffins” are baked in muffin pans?! Hello portion control! PS- since this recipe makes 12 muffins, this is a great meal to cook at the beginning of the week (aka Monday) and eat leftovers for dinner on Wednesday or to bring to work for lunch! To do so, simply reheat in the microwave!

    TIP: Measuring out portions of food before you eat or cook them will help prevent overeating, which makes you feel better and reduces the amount of uneaten food you throw away leaving room for leftovers.   

    Mac and Cheese Shrimp Muffins_ God Save the Quinoa (19 of 19)

     Enough about that. I’m hungry. Let’s talk food.

    This dish is super easy to cook! In fact, when I started learning how to cook this was always my go to! Now, stating the obvious, but you start by cooking the macaroni noodles. Notice that the recipe calls for 4 cups of COOKED macaroni (AKA about 2 1/2 cups of dry macaroni). Measure out 4 cups when you’re done cooking it. Oh, and be good to your body and use the whole wheat stuff. I promise you won’t regret it! 

    I decided to add in fresh spinach and shrimp to get some extra nutrients and protein. If you have a picky eater on your hands, let me share a secret with you. If you disguise healthy food in traditionally un-healthy food, its not only a great April Fools Day prank but this picky eater of yours will never know what they ate! Add the shrimp to the boiling noodles so that it can wilt. 

    To stay on the slim side I used Kraft fat-free sharp cheddar cheese and gruyere cheese, which is a wonderfully delicious version of swiss cheese and can be found in the specialty cheese aisle. 

    Mac and Cheese Shrimp Muffins

    While the noodles are cooking make the cheese sauce. Start by making a roux (a french way of thickening up a sauce) in a saucepan by whisking together flour and butter. Add in some minced garlic and whisk until fragrant. Pour in some skim milk and bring all contents to a boil before reducing the heat to medium. Stir in the cheddar and gruyere cheese and mix until sauce becomes thick. Try to resist sampling the cheese sauce if you can! 

    Next, remove the sauce pan from the burner and off the heat and stir in the egg and egg white. By now your noodles should be done cooking, so drain them using a pasta strainer and measure out 4 cups of macaroni. Add those 4 cups to the cheese sauce and mix well before stirring in diced cooked shrimp. Make sure you use 1 1/4 cup of diced, COOKED shrimp! (Ask for 1/2 pound at the fish counter).

    Generously grease a 12 pan muffin pan and scoop your soon to be mac and cheese into the cups filling almost to the top. (See picture above for reference). Pop those babies in the oven at 400 degrees F for 10 – 15 minutes and you’ve got yourself some fancy mac and cheese!

    Let them cool before removing from the muffin pan. I know it will be hard to wait a few extra minutes, but if you want them to stay in the shape of muffins keep your hands off! Sprinkle with some fresh parmesan cheese and enjoy! 

    Mac and Cheese Shrimp Muffins_ God Save the Quinoa (10 of 19)

    Mac and Cheese Shrimp Muffins
    Yields 12
    A healthy and fun way to enjoy mac n cheese, these muffin sized portions ensure you each the right serving size every time!
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    Total Time
    35 min
    Total Time
    35 min
    Ingredients
    1. • 4 cups cooked whole wheat macaroni noodles (2 1/2 cups dry macaroni noodles)
    2. • 4 cups fresh spinach
    3. • 1 Tbs butter
    4. • 1 Tbs flour
    5. • 1 cup skim milk
    6. • 1 garlic clove, minced
    7. • 1 cup fat-free sharp cheddar cheese, shredded
    8. • 1 cup gruyere cheese, shredded
    9. • 1 egg
    10. • 1 egg white
    11. • 1 1/4 cups pre-cooked shrimp, diced (ask for 1/2 pound of COOKED shrimp at the fish counter)
    Instructions
    1. • Cook 2 1/2 cups macaroni in boiling water. When water starts to boil add spinach. Drain water when noodles are cooked and set aside.
    2. • Pre-heat oven to 400 degrees F.
    3. • Melt butter in a saucepan over high heat and add flour. Whisk together to create a roux.
    4. • Stir in garlic until fragrant and pour in milk. Bring all contents to a boil then reduce heat.
    5. • Add cheddar & gruyere cheese to saucepan. Stir cheese until sauce thickens then remove from heat.
    6. • Add egg and egg white into cheese sauce and mix well.
    7. • Add 4 cups of cooked macaroni noodles into cheese sauce. Stir until noodles are completely covered. Stir in diced, cooked shrimp.
    8. • Generously spray a 12 cup muffin pan with non-stick spray and evenly fill each space with a large spoonful of macaroni. Each pan should be filled to the top.
    9. • Bake in oven at 400 degrees for 10 – 15 minutes. Let cool completely before removing from pan and serving.
    Notes
    1. 120 calories per muffin.
    2. Store in an airtight container for up to 4 days. Re-heat in microwave.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com