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Category: Lunch & dinner

  • 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

  • Tuna Salad in Tomato Cups

    Tuna Salad in Tomato Cups

    Tuna salad stuffed tomato cups (10 of 12)

    Ever since I was a child, I’ve loved tuna salad! My mom used to always make tuna sandwiches to put in my lunch or would serve tuna salad with crackers as a snack. Yum! As I got older and started eating out on my own at those deliciously cute little bakeries, I noticed the ridiculously high calorie count in tuna salad. I’m talking 600-900 calories. At least. For ONE SANDWICH?!?! Uhhh no thanks.

    Because of this, I would (and still do) avoid tuna sandwiches at those cute little bakeries like the plague! But I just couldn’t say goodbye to my beloved tuna salad forever, so I figured out how to make a tuna salad of my own. A tuna salad that is healthy and tastes just as good at the unhealthy kind, with 198 calories to be exact! So, attention all cute little bakeries with un-healthy tuna salad, serve this recipe and I’ll start eating your tuna salad again! 

    How do I make my tuna salad healthy you ask? Well, let’s start with what makes tuna salad so unhealthy in the first place. There’s one word for it, and that word is mayonnaise. And lots of it. In my recipe, I’ll admit that I do use a mere 2 teaspoons of mayonnaise…but that’s much healthier for you than 2 cups of it!

    To make this Healthy Tuna Salad Recipe, I used plain nonfat greek yogurt in lieu of mayo, added lots of fruit (apples and grapes), nuts (chopped walnuts), veggies (celery and white onion shreds), and a hard boiled egg for extra protein. These additions give the tuna salad a great texture and make it more filing for you! I spiced it up with sweet relish, spicy dijon mustard, and even added some sriracha to give it a little extra kick! If spicier foods aren’t your cup of tea- opt out of using the sriracha! 

    Now back to those cute little bakeries. I just love how “cute” everything is! If you don’t know what I’m talking about, next time you go into one of these places look around at the pictures decorating the walls, the table linens, the plates, the menus, and the cute little old ladies brunching together in the corner. All of these elements really contribute to the overall atmosphere. In an attempt to recreate this atmosphere at home, I decided to serve my tuna salad in tomato cups! 

    Creating these tomato cups is very simple to do! To learn how, simply follow the step by step directions below:

    1. Cut off the top of the tomato near the stem. Remove the stem and set aside. (This will be used as your lid later on.)

    Tuna salad stuffed tomato cups (1 of 12)

     

     2. Use a knife to “trace” around the edges of the tomato as if you are trying to separate the “core” of the tomato from the “wall”. Be careful not to cut all the way through the skin! You want your tomato to hold the tuna salad- not leak everywhere! 

    Tuna salad stuffed tomato cups (2 of 12)

     

     3. Using a large spoon, gently scoop out the insides of the tomato. Re-trace the path you carved out with your knife to continue separating the tomato “core” from the “walls”. Don’t be afraid to use a little force if you get stuck! Continue tracing the path with the spoon until you can insert the spoon all the way to the bottom of the tomato (without puncturing the tomato of course!)  

    Tuna salad stuffed tomato cups (4 of 12)

     

    4. By now you should be able to fit the spoon all the way around the core of the tomato and lift it up. To continue, simply lift the core out of the tomato and throw it away. You’re almost done! 

    Tuna salad stuffed tomato cups (5 of 12)

     

    5. Now that you have removed the core, your tomato should look like a bowl or a cup. Use your spoon to scrape the sides of the walls to remove any excess tomato insides remaining. When you’re satisfied with how your tomato looks, put your spoon down! You’re finished! 

    Tuna salad stuffed tomato cups (6 of 12)

     

    See, that wasn’t so bad!

    Now all you have to do is mix all of the tuna salad ingredients together, stuff the tuna salad in the tomato, out it on a plate and voila! you’re done in less than 15 minutes! NOTE: Don’t forget to hard boil the egg! I ALWAYS forget to do this! 

    Tuna salad stuffed tomato cups (7 of 12)

     

    Tuna Salad in Tomato Cups
    Serves 4
    A lighter version of tuna salad full of fruit and veggies made with greek yogurt, stuffed in a delicious tomato cup. It takes 15 minutes to whip up and will only cost you 198 calories!
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    Prep Time
    15 min
    Total Time
    15 min
    Prep Time
    15 min
    Total Time
    15 min
    Ingredients
    1. • 1 (12 oz.) can chunk light tuna in water, drained
    2. • 1 cup celery, diced
    3. • 1 cup red or pink apple, diced
    4. • 1 cup of red grapes, quartered
    5. • 1/2 cup of raw unsalted walnuts, chopped
    6. • 1/4 yellow onion, shredded using cheese grater
    7. • 2 Tbs sweet relish
    8. • 1 hard boiled egg, chopped
    9. • 3 Tbs spicy Dijon mustard
    10. • 2 tsp olive oil mayonnaise
    11. • 1/2 cup non-fat greek yogurt
    12. • 2 tsp sriracha (for some extra kick- optional)
    13. • 4 heirloom or roma tomatoes
    Instructions
    1. • Hard boil one egg
    2. • While egg is boiling, hollow out tomatoes so they can be used as bowls.
    3. • When egg is done boiling, remove shell and chop.
    4. • In a bowl, combine tuna, celery, apples, grapes, walnuts, onion, relish, hard boiled egg, mustard, mayonnaise, greek yougurt, and sriracha (if desired). Mix well.
    5. • Scoop tuna mixture into tomato cups and enjoy!
    Notes
    1. 198 calories per tuna stuffed tomato cup.
    2. Store leftover tuna in refrigerator in an airtight container for up to 3 days. Serve leftover tuna in tomatoes or over lettuce.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • Tropical Shrimp Salad

    Tropical Shrimp Salad

    A light and fresh, spicy and sweet salad so tropical, you'll think you're in the Caribbean.

    Lately I’ve been craving something light and fresh with a tropical flare. After all, summer is right around the corner and I can’t stop day dreaming about spending my weekends laying out and relaxing next to the pool, getting a tan, and pretending I’m in a fabulous tropical paradise drinking some fruity drink with an umbrella sticking out of the top. If Dallas was closer to a beach, perhaps this daydream would come true! Unfortunately its not so I guess its time for me to come back to reality…{sigh}.
     
    Tropical Shrimp Salad
     
    Since it’s the middle of the work week and I can’t satisfy my craving to relax in a tropical paradise (or the pool at my apartment) I decided to create a tropical dish in my kitchen instead. Nine ingredients later, I was chowing down on the final product; a tropical shrimp salad, with flavors so fresh I actually thought I was in the Caribbean for a minute or two! The spiciness from the jalapeños and sweetness from the mangos pair extremely well together, satisfying every last taste bud. That’s not all. The best part about this Tropical Shrimp Salad recipe? No cooking required.  
     
    Yes, you read that correctly. Nine ingredients. No cooking. 
     
    Tropical Shrimp Ingredients
     
    Chop. Mix. Done. 
     
     
    Tropical Shrimp Salad
     
    Its literally as easy as one, two, three. All you have to do is cut everything up according to the directions below, combine all ingredients in a large bowl, and refrigerate until you’re ready to serve this tropical masterpiece. Just make sure you buy the pre-cooked cocktail shrimp from the fish counter at the grocery store of your choice. 
     
    Tropical Shrimp Salad
    Serves 6
    A light and fresh, spicy and sweet salad so tropical, you’ll think you’re in the Caribbean instead of your kitchen!
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    Total Time
    15 min
    Total Time
    15 min
    Ingredients
    1. • 1 lb. of pre-cooked cocktail shrimp
    2. • 2 avocados, diced
    3. • 1 large jalapeño, diced
    4. • 1 red onion, diced
    5. • 1 mango, diced
    6. • 1 cup of cilantro, finely chopped
    7. • Juice of 2 limes
    8. • 1 pint of cherry tomatoes, halved
    9. • 1 Tbs salt
    Instructions
    1. • Combine all ingredients in a bowl and stir until combined. Store in refrigerator until ready to serve and enjoy!
    Notes
    1. Calories per serving: 310
    2. Buy pre-cooked cocktail shrimp at grocery store, make sure shrimp are peeled and de-veined.
    3. To cook your own shrimp: Peel and devein all shrimp. Sauté in saucepan using olive oil or coconut oil until shrimp turns pink. Remove from heat and let cool in refrigerator before combining with other ingredients.
    4. Store in airtight container for up to 3 days.
    God Save the Quinoa https://www.godsavethequinoa.com/
     
    Fabulous recipes by Mandi at godsavethequinoa.com
  • Mediterranean Quinoa Salad

    Mediterranean Quinoa Salad

    Mediterranean Quinoa Salad (1 of 1)

    I absolutely love everything about Mediterranean/Greek food! I mean, how could you not love this vivacious culture that takes pride in “celebrating” meals with  food, drinks, family and friends? If you’ve seen “My Big Fat Greek Wedding” you definitely know what I’m talking about! Despite the fact that I am half Greek, I promise there is no bias here!
     
    Anyways, the reason I said “Mediterranean/Greek” instead of one or the other is because there is a lot of overlap between these two cuisines. You see, Greek cuisine is technically  a “Mediterranean cuisine” due to its geographical origin and is often cited as a picture perfect example of the Mediterranean diet. 
     

    Mediterranean Quinoa Salad_lemon wedges blur (1 of 1)

    Maybe you’ve heard of the Mediterranean diet and maybe you haven’t. Over the past couple of weeks, I’ve noticed  more and more articles from health and fitness websites and magazines ranting and raving about this latest “fad”.  And what’s there not to rave about? The Mediterranean diet is largely plant-based with a strong emphasis on fruits and vegetables, nuts, grains, seeds, beans and olive oil;  very similar to the food consumed by the Greek culture (hence the overlap between “Mediterranean” and “Greek” cuisine.  Eggs, dairy, poultry, and fish are consumed regularly, just in smaller portions than what us Americans are used to. Meat is usually eaten once a month and refined sugars, flour, butter, and fats other than olive oil are rarely consumed. If you’re a visual person like me, this is better illustrated in the food pyramid below. 
     
     meddiet
     
    This concept might seem strange, but think of it like this: In America, we generally consider meat the “main dish” and veggies as “sides”. The Mediterranean diet is the complete opposite of this. Veggies are considered the “main dish” and meat is considered a “side”.  I know you’re probably thinking, well of course you think this “diet” is all the rage, you vegetarian, you, but hear me out. Mediterranean meal time is treated as a social event where food is leisurely consumed  and enjoyed with family and friends.
     
    Key word enjoyed. 
     
    The Mediterranean diet’s philosophy is don’t stop eating what you enjoy. Eat it! Just in smaller portions, and take the time to enjoy your food. 
     

    Mediterranean Quinoa Salad_lemon wedges long (1 of 1)

    Bottom line: Eat more of the foods that are good for you. Do not deprive yourself of the foods you enjoy. You can still have that chocolate cake or fried chicken, just eat these things in moderation and enjoy them. Meaning, don’t inhale them so quickly that you go into a food coma 10 minutes later. Use fresh ingredients, spend time with your family and friends, and raise a glass and say “OPA” at every meal!  

     

    Mediterranean Quinoa Salad
    Serves 6
    This Mediterranean inspired dish, full of flavor, colorful veggies and fresh greens- just like the Greeks like it, will have you yelling “OPA” at the top of your lungs!
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    Prep Time
    20 min
    Prep Time
    20 min
    Ingredients
    1. • 1 cup quinoa
    2. • 1 cup water
    3. • 1 cup low sodium veggie broth
    4. • 1 container of cherry tomatoes, halved
    5. • 2 cucumbers, quartered
    6. • 3/4 red onion, diced
    7. • 1/2 cup kalamata olives
    8. • 1 avocado, diced
    9. • 1 (15oz.) can chickpeas, drained
    10. • 1 cup artichoke hearts, drained and diced
    11. • 1 (8oz.) can roasted red peppers, drained and sliced
    12. • 1/3 cup feta cheese, crumbled
    Dressing
    1. • 5 Tbs lemon juice
    2. • 1 Tbs minced garlic
    3. • 1 tsp oregano
    4. • 2 Tbs red wine vinegar
    5. • 4 Tbs EVOO
    6. • Salt and pepper to taste
    Instructions
    1. • Cook quinoa in water and veggie broth. Set aside to cool when done.
    2. • In a large bowl, combine tomatoes, cucumbers, red onion, olives, avocado, chickpeas, artichoke hearts, roasted red peppers, and feta. When quinoa has somewhat cooled, add to ingredients and mix well.
    3. • To make the dressing, in a separate bowl, combine lemon juice, minced garlic, oregano, and red wine vinegar. In a slow, steady stream, gently pour the 4 Tbs of oilve oil into the lemon juice mixture, continuously mixing with a whisk or fork to create an emulsion. Olive oil and lemon juice will not mix correctly if you do not mix slowly and well. Add salt and pepper to taste.
    4. • Fold dressing into quinoa and veggie mixture then mix well, coating all ingredients and enjoy!
    Notes
    1. Add Salmon or lamb for additional protein.
    2. Store in airtight container and refrigerate for up to 5 days.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • Pesto Pasta with Veggies

    Pesto Pasta with Veggies

    Pesto Pasta with Veggies

    Pasta is always one of my go to recipes when I want to make something quick and easy. If you love pasta, you’re not alone! Did you know that the average American consumes about 20 pounds of noodles each year? Unfortunately, the majority of these consumed carbs tend to be your traditional, refined “white” noodles. So, if this statistic applies to you, make a goal to be one of the “average Americans” that eats 20 pounds of whole-wheat noodles per year. Now, don’t freak out and start googling “what’s going to happen to me if I ate 20 pounds of white noodles last year”. Nothing is wrong with you and you’re going to be fine, I promise.

    So why should you eat whole-wheat noodles instead of their white counterparts? Well, white pasta is made from refined flour and during the refinement process the germ and bran are removed from the kernel, leaving only the endosperm, which is grinded up and used to make the white noodles we all know and love. This causes a problem because the majority of the nutrients in grains come from the germ and bran. Since the germ and bran are removed during the refinement process white noodle eaters are missing out on the nutrients and health benefits associated with eating whole-wheat noodles. We’re talking natural fibers, iron, B vitamins, protein, and micronutrients such as magnesium, potassium, and selenium. To put it simply fiber will fill you up so you won’t overeat, B vitamins help speed up your metabolism, Magnesium helps strengthen bones and promote muscle function, and Selenium helps protect your immune system. Need I say more?

    pesto-pasta-2-

    Now that you know the health benefits whole-wheat pasta provides, here’s a little FYI. If you’ve never cooked with whole-wheat pasta be aware that it usually takes a little longer to cook and depending on the brand you buy can have a weird texture. Don’t worry, as long as you don’t over cook your pasta, the texture should not be an issue. If you’re not sure which “whole-wheat” version to buy (beware of impostors) one of my favorites brands is Healthy Harvest. In fact, it’s the brand I used in this recipe, which I’m sure you’re dying to know about. Moving on. 🙂

    This is a great on-the-go recipe! This dish can be made in 30 minutes or less, and what’s even better is its chock full of veggies. This recipe calls for basil pesto, and I usually make my basil pesto at home. If you want to take a stab at it, it’s extremely easy to make as long as you have a food processor. If you don’t have one I highly suggest getting one! The big ones can be pretty expensive, but you don’t need a big one, well not for my recipes at least! I have a small 4-cup Cuisinart one that I bought for $39! It works like a charm and I guarantee you that its money well spent!

    Basil pesto

    If you want to make basil pesto at home (pictured above) all you have to do is chop 2 cups fresh basil in the food processor, then add 5 TBS EVOO, ¼ cup grated parmesan cheese, 2 TBS pine nuts, 2 tsp minced garlic, and ¼ tsp salt and combine until reaching desired consistency. Voila! Now you have fresh homemade basil pesto!

    Roasted Asparagus

    Like I mentioned, this recipe can be made in under 30 minutes. Timesaving tip: While the asparagus is roasting in the oven cook the pasta and make the basil pesto (if you decide to go the homemade route) so that when your asparagus is done cooking, you’ll be over halfway finished! All you’ll have left to do is combine the mozzarella, basil, asparagus pieces, and sun dried tomatoes with the pasta and fry an egg or two to place on top! 

     

    Pesto Pasta with Veggies
    Serves 4
    Whole wheat noodles mixed with fresh basil pesto, roasted lemon asparagus, sun dried tomatoes, mozzarella with a fried egg on top.
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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 cups of dry Rotini whole wheat pasta
    2. · 1 pound of fresh asparagus, trimmed
    3. · 2 Tbsp Extra Virgin Olive Oil (EVOO)
    4. · Salt, pepper, and lemon juice to taste
    5. · 1 /2 cup of basil pesto
    6. · 1/3 cup sliced sun dried tomatoes
    7. · 1/3 cup diced mozzarella cubes
    8. · Fried egg for garnish
    9. · (optional chicken breast)
    Instructions
    1. · Preheat oven to 450 degrees and line a baking sheet with foil.
    2. · Cook pasta in a large pot of boiling water according to directions on package. Drain water once pasta is cooked and let cool.
    3. · Snap the root end of the asparagus off using your thumb and forefinger, or a knife and line rootless asparagus side by side on foil covered baking sheet. Wipe or spray asparagus with EVOO and sprinkle with salt, pepper, and lemon juice to taste.
    4. · Roast asparagus in oven for 8 – 12 minutes. You want your asparagus to be tender but crisp. Remove from oven to cool then cut into one inch pieces.
    5. · If you would like to add chicken, cook your chicken breast now.
    6. · Once pasta has cooled, in a large pot combine pasta with sun dried tomatoes, mozzarella cubes, asparagus, and chicken (if applicable). Stir in basil pesto so that all ingredients are well coated. Place pasta in serving bowls.
    7. · For each bowl you plan on serving, fry one egg sunny side up, place on top of pasta and enjoy!
    Notes
    1. If you would like to add chicken: Slice chicken breast into thin thin strips. Season with 1 tsp salt, 1 Tbs thyme, 1 Tbs oregano, 2 Tbs lemon juice, 1 tsp montreal steak seasoning. Heat 2 Tbs olive oil in pan and saute chicken until cooked all the way through and add to cooked pasta. (1 chicken breast = 2 servings)
    2. Timesaving tip: Make homemade basil pesto ahead of time and add to pasta!
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • Skinny Orange Chicken (or tofu)

    Skinny Orange Chicken (or tofu)

    Skinny Orange Chicken

    I don’t know about you, but this week has been c r a w l i n g by. For some reason I keep thinking today is Wednesday, when in reality its only Tuesday… Don’t you hate when that happens? I sure do! Anyways, if your week seems to be inch worming by the way mine is and you want something to look forward to, check out my skinny orange chicken recipe! Yes, the title says it all… SKINNY! This recipe allows your tastebuds to enjoy the satisfaction of one of the most popular Asian dishes, but with a THIRD of the calories so your waistline can rejoice!

    If you’re confused by the title “skinny orange chicken (or tofu)” and are wondering if this dish is vegetarian friendly the answer is YES! I would never let my fellow veggies down! 😉 You can definitely sub the chicken for tofu. The directions are included in the recipe below. Just remember, if you’re cooking half chicken and half tofu, be sure to cook the TOFU FIRST to avoid cross contamination. (I sound like my mother!) 

    Skinny Orange Chicken recipe

    This recipe makes about 4 servings and can be stored for 4-5 days in an airtight container. If you’re trying to be on your best healthy-eating behavior at the office, you should highly consider bringing your leftovers to work to enjoy for lunch. I bring my lunch to work 99% of the time not only because its cheaper for me since I go to the grocery store on a regular basis, but it helps me maintain my healthy eating habits. What’s that you say? Someone is catering greasy pizza down the hall? No thanks, I’ll enjoy my skinny orange chicken (or tofu) bowl! 

    Skinny Orange Chicken (or tofu)
    Serves 4
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    Prep Time
    15 min
    Cook Time
    15 min
    Total Time
    30 min
    Prep Time
    15 min
    Cook Time
    15 min
    Total Time
    30 min
    Ingredients
    1. If cooking all chicken: 2 lbs. chicken breast
    2. If cooking all tofu: 1 container of tofu, drained
    3. If cooking half chicken, half tofu: ½ container of tofu, drained, 1 chicken breast
    4. •1 cup of dry quinoa
    5. •1 cup of water
    6. •1 cup of low sodium veggie broth
    7. •2 Tbsp Olive Oil
    8. •1 container sliced mushrooms
    9. •1 ½ cups of snap peas
    10. •1 ½ cups of shredded carrots
    11. •3 gloves of garlic, minced
    12. •1/2 cup orange juice
    13. •1/2 cup honey
    14. •1/3 cup of light soy sauce
    15. •1/3 cup rice wine vinegar
    16. •3 Tbsp cornstarch
    17. •1 tsp ground ginger
    18. •1 tsp black pepper
    19. •1 tsp crushed red pepper flakes
    20. •Zest of one orange
    21. •Sesame seeds
    22. •Green onions, chopped
    Instructions
    1. •Cook quinoa in pot using water and veggie broth then set aside.
    For sauce
    1. •In a large bowl whisk together garlic, orange juice, honey, soy sauce, rice wine vinegar, cornstarch, ginger, pepper, red pepper flakes and orange zest until cornstarch is dissolved. (To make sauce sweeter add extra 2 – 4 Tbsp. of honey)
    For Tofu
    1. •Heat olive oil in a large pan and sauté tofu, mushrooms, snap peas, and carrots until tofu turns golden brown.
    2. •Pour sauce into pan and stir to combine. (If making half chicken half tofu pour half of the sauce into pan).
    3. •Let sauce come to a boil and stir until sauce thickens until reaching desired consistency and remove from heat.
    For chicken
    1. •Cut chicken breast into cubes and generously salt chicken breast with salt and pepper
    2. •Heat olive oil in large pan and sauté chicken until center is light pink then add in mushrooms, snap peas, and carrots. Continue to sauté until chicken is cooked all the way through.
    3. •Pour sauce into pan and stir to combine.
    4. •Let sauce come to a boil and stir until sauce thickens until reaching desired consistency and remove from heat.
    5. •Place orange chicken/tofu in bowl along with cooked quinoa. Top with sesame seeds, green onions, orange zest, and enjoy!
    Notes
    1. If sauce is not thickening, add cornstarch in tsp increments.
    2. If cooking half chicken, half tofu be sure to cook tofu first to avoid cross contamination.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • Sweet Potato Quinoa Chili Kale Salad

    Sweet Potato Quinoa Chili Kale Salad

    Kale & Roasted sweet potatoes

    As I have mentioned before, I try to cook things I can easily incorporate into other dishes throughout the week. In an attempt to save money, I try not to be wasteful with the food I cook. Since I usually cook for two (myself and one other person) this can sometimes be tricky. No one wants to eat the same thing 3 nights in a row!

    Now, if you’re staring at the screen and scratching your head wondering how to “ingredient share” amongst recipes, wonder no more. This recipe is a perfect example of how to do this! For those of you who do not want to “ingredient share”, no worries! This recipe can easily be made to feed up to 6 people.

    Those of you who want to know how to “recipe share” read this: Earlier this week I shared my recipe for roasted sweet potato black bean pitas. I made 4 pitas with this recipe and had about 2 servings of the veggie mix left over. I didn’t want to throw the left-overs away, so I decided to leverage the ingredients I already had to concoct a new dish with a different taste.

    Since I had already cooked the veggie mix, all I had to do was cook enough quinoa for two people,  rinse my kale, and heat up the veggies. I don’t know about you, but as the week progresses there aren’t many things better than cooking a quickie meal and using the extra time to relax!

    If you’re using the left over veggie mix from the roasted sweet potato black bean pitas, all you have to do is make enough quinoa to go with the left-over veggie mix:

    • 2 servings of leftover veggie mix = 1 1/2 cups cooked quinoa (I use a little less than 1/4 cup red quinoa and 1/3 cup white quinoa)
    • 4 servings of leftover veggie mix = 3 cups cooked quinoa (I use 1/3 cup red quinoa, and 2/3 cup white quinoa)

    Use the chart below as a reference for how to cook the correct amount of quinoa. Feel free to use any color combination of quinoa you prefer.

    Uncooked Quinoa Amount of Water/liquid Cooked Quinoa
    1/4 cup 1/2 cup 3/4 cup
    1/3 cup 2/3 cup 1 cup
    2/3 cup 1 1/3 cup 2 cups
    1 cup 2 cups 3 cups

     For tips on how to cook the perfect quinoa, check out my tips and tricks page.

    Once the quinoa is made, all you have to do is heat up your leftover veggies and mix in the cooked quinoa. Place the veggie quinoa mixture over a bed of kale, top with goat cheese, and (ding! ding!) dinner is served!

    Roasted Sweet potato black bean Quinoa chili over Kale

    Those of you who want to know how to make the full recipe read here: This recipe is super simple and easy to make! We will start by cutting our sweet potatoes and veggies and roasting them in the oven. While the veggies are roasting we will cook our quinoa on the stove and rinse the kale. We will add one can of drained black beans to the veggie mixture after removing from the oven. Finally, we will stir the cooked quinoa into the veggie mix, place over a bed of kale, top with goat cheese and serve! See, I told you it was simple! 

    Sweet Potato Quinoa Chili Kale Salad
    Serves 6
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    Ingredients
    1. • 2 sweet potatoes, peeled and diced
    2. • 2 jalapenos, diced
    3. • 1 red bell pepper, diced
    4. • 1 red onion, diced
    5. • 1 (15 oz) can black beans, drained
    6. • 1/2 cup fresh cilantro, chopped
    7. • Juice of 1 lime
    8. • 1/2 cup goat cheese crumbles
    9. • 2/3 cup red quinoa
    10. • 2/3 cup white quinoa
    11. • 1 1/3 cup veggie broth
    12. • 1 1/3 cup water
    13. • Salt to taste
    14. • Bag of kale (or baby spinach)
    15. • 1/2 cup goat cheese crumbles
    Instructions
    1. • Pre-heat oven to 425 degrees
    2. • Peel and dice sweet potatoes, jalapenos, onion, and red bell pepper.
    3. • In Casserole dish, combine veggies with olive oil and spices. Mix well so that veggies are evenly coated with olive oil and spices.
    4. • Roast veggies at 425 degrees for 20 minutes, tossing about halfway through.
    5. • While veggies are roasting combine quinoa, water, and veggie broth into pot over the stove on high heat. When quinoa starts to boil, reduce heat, cover with a lid, and let quinoa sit until cooked. When done, fluff with a fork and remove from heat.
    6. • When veggies are done roasting, remove from oven and let cool.
    7. • Add cilantro, black beans, and lime juice to roasted veggies. Mix gently.
    8. • Combine roasted veggies and cooked quinoa. Mix well and place over a bed of kale.
    9. • Top with goat cheese and enjoy!
    Notes
    1. Swap baby spinach for kale if desired.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • Roasted Sweet Potato Black Bean Pitas

    Roasted Sweet Potato Black Bean Pitas

    Roasted Sweet Potato black bean pita_cropped

    These roasted sweet potato black bean pitas are delicious and are guaranteed to satisfy anyone’s appetite.  I’m a HUGE fan of sweet potatoes because they are oh-so-yummy and are full of vitamins and nutrients. Plus, with so many different ways to enjoy them (as you will soon discover) its almost impossible to get bored with them!

    I always try and cook meals with ingredients that I can incorporate into other recipes during the week. I HATE wasting groceries. In my opinion, throwing un-used produce in the trash is like throwing money out the window or kissing that new pair of shoes I want good-bye.  Since I usually only cook for myself and one other person, incorporating ingredients into other dishes I plan on cooking throughout the week is a high priority. At the beginning of the week I always sit down and make a recipe or grocery list to help keep my grocery runs organized and help prevent me from over-buying. This habit  helps keep my belly (and my wallet) full. I have to admit that it took me a while to master this trick because let’s be honest, no one wants to eat the same thing for dinner Monday, and Tuesday, and Wednesday, and Thursday…at least I don’t. 

    Let’s talk about this recipe.

    NOTE: Before you get started or go on your grocery run, make sure you have enough non-stick foil to wrap as many pitas (up to 6) as you plan on making. We will roast our sweet potatoes and veggies in a 9 x 13 inch casserole dish and add a can of black beans into the mixture after removing from the oven. We will then stuff our pita halves with kale or baby spinach (whichever you prefer), goat cheese, the sweet potato black bean mix, and wrap the pitas with foil.

    Roasted Sweet Potato and black bean pita_2

    A great thing about this recipe is that you can store the left over veggie mix in the fridge for about 5 days, OR you can store your foil wrapped ready-to-go pitas in the fridge for about 3 days. When you’re ready to eat your foil wrapped ready-to-go pitas, all you have to do it pop them in the oven for 15 minutes and ta-da dinner is served. I tend to buy the prepackaged whole-wheat kangaroo brand pita halves. Each half is only 100 calories AND they’re pre-cut which makes stuffing them quick and simple.

    I love this recipe because its super healthy and makes a lot of food… 6 servings to be exact! When I make this recipe I usually cook 4 pitas (storing 2 in the fridge to eat later on in the week) and use the leftover veggie mix to make a sweet potato-black bean quinoa chili. I will be posting this recipe within the next week, so be on the lookout for it!

    So, regardless of if you’re attempting to feed a large group or trying to figure out how to consume all of the food you cook without eating the same meal 3 days in a row, this dish is perfect for you! 

    Roasted Sweet Potato Black Bean Pitas
    Serves 6
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    Prep Time
    20 min
    Cook Time
    35 min
    Total Time
    55 min
    Prep Time
    20 min
    Cook Time
    35 min
    Total Time
    55 min
    Ingredients
    1. • 2 sweet potatoes, peeled and diced
    2. • 2 jalapenos, diced
    3. • 1 red bell pepper, diced
    4. • 1 red onion, diced
    5. • 2 Tbs olive oil
    6. • 2 tsp cumin
    7. • 2 tsp chili powder
    8. • 1 tsp paprika
    9. • 1 tsp salt
    10. • 1 (15 oz) can black beans, drained
    11. • 1/2 cup fresh cilantro, chopped
    12. • Juice of 1 lime
    13. • 2 cups of baby kale or baby spinach
    14. • 1/2 cup goat cheese crumbles
    15. • Whole wheat pita pocket halves
    16. • Non-stick cooking spray
    Supplies
    1. • 9 x 13 Casserole dish
    2. • Foil
    Instructions
    1. • Pre-heat oven to 425 degrees
    2. • Peel and dice sweet potatoes, jalapenos, onion, and red bell pepper.
    3. • In Casserole dish, combine veggies with olive oil and spices. Mix well so that veggies are evenly coated with olive oil and spices.
    4. • Roast veggies at 425 degrees for 20 minutes, tossing about halfway through.
    5. • When veggies are done roasting, remove from oven and let cool.
    6. • Reduce oven temperature to 375 degrees.
    7. • Add cilantro, black beans, and lime juice to roasted veggies. Mix gently. (At this point veggie mixture can be stored for later use).
    8. • Lightly spray PAM or non-stick cooking spray on the outside of the pita and place a handful of kale or spinach inside the pita along with 1 tablespoon of goat cheese.
    9. • Scoop veggie mix into pita until and wrap with foil.
    10. • Place the foil wrapped pita in a clean oven safe baking dish.
    11. • Once all pitas have been stuffed and are wrapped in foil, align side by side in the baking dish and spray tops of foil with non-stick spray.
    12. • Bake pitas in oven at 375 degrees and bake for 15 minutes.
    13. • When finished, remove from heat and let cool for 5 minutes.
    14. • Remove foil and top pitas with remainder of goat cheese and enjoy!
    Notes
    1. Pre-make your pitas and wrap them in foil. They can be stored in the refrigerator for 3-4 days. When you’re ready to eat them, follow the directions above and bake them in the oven at 375 degrees for 15 minutes.
    God Save the Quinoa https://www.godsavethequinoa.com/
    Fabulous recipes by Mandi at godsavethequinoa.com

  • Quinoa Pad-Thai

    Quinoa Pad-Thai

    Quinoa Pad Thai-home

    I LOVE Pad Thai but I don’t love all of the calories and sodium that accompany my Pad Thai takeout orders {sigh}. I was craving a Pad Thai dish that was both delicious AND nutritious. After doing a lot of research and a little grocery shopping, I ended up concocting a healthier version of my beloved Pad Thai take-out,- Quinoa Pad Thai- which I guarantee does NOT disappoint!

    As you can probably guess from the title, this Pad Thai recipe uses quinoa instead of noodles. I know you’re probably thinking “you can’t have Pad Thai without noodles”, and this was the EXACT reaction I got from Greg the first time I made this. I promised him that he would like it and agreed that if he didn’t I would buy Pad Thai takeout for both of us. The pressure was on! But, sure enough after he took this first bite, I think the words that came out of his mouth were something along the lines of “I don’t like it…I LOVE it“. It was hard to tell because hardly stopped to breathe until he had finished his entire bowl! Success! 

    Quinoa Pad-Thai up close

    This recipe generously serves 4 people, meaning that depending on how hungry you are, you will probably have leftovers. This is one of my go-to recipes for when I know I’m going to have a hectic week because it reheats very well and lasts for about 5 days sealed in a Tupperware container. I like to make it towards the beginning of the week, usually on Sunday, and eat the leftovers on those days when I’m exhausted and/or get home from work too late to cook.

    FYI, this is one of my FAVORITE recipes, and I’m excited to share it with all of you!

    Before you get started, I want you to know that I designed this recipe to be made three ways. You can elect to make this recipe using 1) only chicken, 2) only tofu, or 3) half chicken, half tofu. I usually make half chicken and half tofu version. Be sure to pay close attention to the instructions for “all chicken or all tofu” or “half chicken, half tofu” highlighted in the recipe for serving sizes and directions so that you can confidently make the rendition of this dish that you prefer!

    I would like to mention that regardless of the version you are making, you will cook the Quinoa and sauce FIRST. Once the Quinoa and Sauce are finished, you will cook your stir-fry, which you will add the Quinoa and sauce into later. If you are making the “half chicken, half tofu” version, please note that you will cook the tofu version first using half of the veggie mix, quinoa, and sauce.

    Let’s get started!

     

    Quinoa Pad-Thai
    Serves 4
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    Prep Time
    25 min
    Cook Time
    20 min
    Total Time
    45 min
    Prep Time
    25 min
    Cook Time
    20 min
    Total Time
    45 min
    Ingredients
    1. **If cooking only chicken- 2 chicken breasts
    2. **If cooking only tofu-2 (12 oz.)containers of cubed tofu, drained
    3. **If cooking half chicken, half tofu- 1 chicken breast & 1 (12 oz.) container cubed tofu
    4. For Quinoa-
    5. • 1 cup dry red Quinoa
    6. • 1 1/4 cup dry white Quinoa
    7. • 2 cups of low sodium Veggie Broth
    8. •3 cups of water
    9. For Sauce-
    10. • 4 Tbs light soy sauce
    11. • 1/2 cup brown sugar
    12. • 4 Tbs fish sauce
    13. • 4 Tbs water
    14. • 1/4 cup creamy peanut butter
    15. • 3 Tbs Sriracha
    16. For Stir Fry-
    17. • 2 Tbs extra virgin olive oil
    18. • 1 zucchini, thinly sliced or julienned
    19. • 1 cup shredded carrots
    20. • 3 cups of napa cabbage or pre-packaged Asian lettuce mix
    21. • 1/2 cup chopped green onions
    22. • 2 eggs
    23. For Garnish-
    24. • 3/4 cup chopped peanuts
    25. • 3/4 cup chopped fresh cilantro
    1. Cook the Quinoa
    1. • Add quinoa, water and low-sodium veggie broth in a large pot and place on high heat. When quinoa comes to a rolling boil, stir with a wooden spoon, place lid on top and reduce to a low heat. Let sit until cooked.
    2. While Quinoa is cooking, make the sauce
    1. • Combine soy sauce, brown sugar, fish sauce, water, peanut butter, and Sriracha into a small saucepan
    2. • Place saucepan over medium heat and whisk all ingredients together. Heat until peanut butter is melted and brown sugar is dissolved, set aside.
    3. Cook the stir fry
    1. IMPORTANT: If you are making a tofu/chicken combo you will be using the same skillet for both. Cook the tofu first. Cooking raw chicken before the tofu, in the same dish will cause cross-contamination and possibly spread salmonella.
    2. · Combine carrots, zucchini, cabbage, and green onions into a large bowl
    3. NOTE: You will cook the tofu from start to finish and repeat the same process using chicken.
    4. **If cooking all chicken or all tofu use entire bowl of veggie mix // If cooking half chicken and half tofu divide the veggie mix evenly so that equal proportions are used for each**
    5. • Heat 1 Tbs EVOO in a large skillet and add veggie mix
    6. • Stir-fry veggies for about 3-5 minutes or until veggies soften and begin to turn translucent.
    4. Add in tofu/chicken
    1. For TOFU
    2. • Add 1 Tbs EVOO and tofu cubes into veggie mix. Stir-fry until sides of tofu begin to turn golden brown, reducing heat if needed or veggies start to burn.
    3. For CHICKEN
    4. • Add 1 TBS EVOO and chicken breast slices into veggie mix. stir-fry until chicken cooks all the way through, reducing heat if needed or veggies start to burn.
    5. Spoon cooked Quinoa into stir-fry
    1. **If cooking all chicken or all tofu, spoon in 6 cups of cooked Quinoa // If cooking half chicken and half tofu, spoon 3 cups of cooked Quinoa into each**
    2. • Stir Quinoa into veggie mixture for 1-2 minutes
    6. Stir sauce into stir-fry mixture
    1. **If cooking all chicken or all tofu, stir in 2 cups of sauce // If cooking half chicken and half tofu, stir 1 cup of sauce into each**
    2. • Stir sauce until evenly dispersed amongst ingredients and absorbed by Quinoa
    3. • Create a circular well in the center of the stir fry mix so that the bottom of the pan is exposed.
    7. Crack egg(s) in the circular well
    1. **If cooking all chicken or all tofu, crack 2 eggs in center of well // If cooking half chicken and half tofu, crack 1 egg into each**
    2. • Mix egg into mixture until fully cooked and remove from heat
    3. • Top with cilantro and chopped peanuts
    4. Enjoy!
    God Save the Quinoa https://www.godsavethequinoa.com/
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