Tag: Fast Dinner

Thai Quinoa Salad

1 Comment

Serves: 4

Time: 20 minutes

Ingredients

  • 1 cup quinoa
  • 2 cups grated carrots
  • 2 cups thinly sliced purple cabbage
  • 3 green onions, chopped
  • 1 cup cilantro, chopped
  • 1 cup basil, chopped
  • 1 Jalapeno, deseeded and minced
  • 1/2 cup roasted peanuts, chopped
  • 1 lb chicken, chopped
  • Dash salt
  • Dash black pepper

Dressing

  • 1/4 cup olive oil
  • 1/3 cup lime juice
  • 2 Tbsp liquid aminos/soy sauce
  • 2 Tbsp local honey

Directions

Cook Quinoa: In a medium pot over high heat heat some ghee or oil. Rinse the quinoa and saute until aromatic. Add 1.5 cups broth or water to the pot with quinoa. Bring to a boil and reduce to low and simmer covered for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.

Meanwhile, put the olive oil, lime juice, liquid aminos, and honey in a glass jar and shake or stir to combine.

Meanwhile in a frying pan over medium heat, cook the chicken for 8-10 minutes or until no longer pink and sprinkle salt/pepper, add 2 tbsp of the dressing and simmer on low.

Once the quinoa is cool, add the carrots, cabbage, onions, cilantro, basil, and pepper to the bowl and toss to combine. Add the dressing and toss again.

Top with chicken and peanuts and serve. You can also chill for an hour and serve cold.

*Adapted from: Run Fast. Eat Slow.

10 minute BBQ Salmon Tacos

Leave a comment

Serves: 3

Ingredients:

  • 3 salmon fillets
  • 1 Tbsp honey
  • 2 Tbsp avocado oil
  • 1/8 tsp red pepper
  • 1 Tbsp chili powder
  • ¼ tsp paprika
  • ¼ tsp salt
  • 1 avocado
  • 1 cup cherry tomatoes
  • 1 lime
  • ½ bunch cilantro
  • 6 Siete Cassava Tortillas
  • Jar of salsa
  • Optional: Cholula

Directions:

Preheat Grill on high. Rub the Salmon with avocado oil. Drizzle with honey and spread all the spices on the salmon generously.

Transfer Salmon to the grill, skin side down. Cook for 8-10 minutes or until the white (coagulating albumin) starts to show. Remove from the Grill and cut each fillet in half.

Meanwhile, chop the tomatoes in half, dice the cilantro, and score the avocado. Mix all in a bowl with the juice of 1 lime, a dash of salt and pepper. Set aside.

Heat a cast iron pan with a small amount of avocado oil. Warm the tortillas (1 minute each side, or until cooked to desired liking).

Assemble tacos and enjoy!

Left-over Corned Beef Tacos

Leave a comment

Ingredients

  • Left-over Corned Beef (Crock-pot Corned Beef – see previous post)
  • Taco Seasoning – To Taste
  • 1/8 tsp. Red Pepper
  • 1/2 tsp. Salt
  • 1/2 cup Red Cabbage, Thinly Diced
  • 1/2 cup Cilantro, Chopped
  • 1 Lime
  • 1 Avocado, Sliced
  • 1/2 cup Shredded Cheddar Cheese
  • 1 Pack Siete Cassava Flour Tortillas
  • Optional: Sour Cream (or sub Greek Yogurt)
  • Optional: Jalapenos

Directions:

Heat frying pan over medium heat and add the cooked corned beef (I tossed the extra cabbage from the left-overs). Add the taco seasoning, salt, and red pepper. Cover and let cook, stirring occasionally. (About 10 minutes)

Meanwhile, thinly chop the cabbage and drizzle with lime juice of 1/2 time. Cut the other half into wedges for serving.

Chop the cilantro and avocado.

Warm the tortillas in another frying pan over low heat.

Assemble tacos and enjoy!

Loaded Veggie & Pear Pizza

Leave a comment

Sometimes I am starving on my way home from work and forgot to plan a dinner. Pizza can be a fast go-to, that actually is pretty balanced.

Serves: 2 | Time: 30 minutes

Ingredients:

  • 1 Cappello’s Gluten-Free Flat Crust
  • ¼ cup Whole foods pizza sauce (or pesto if you prefer)
  • 2oz Organic Pepperoni or Chicken Sausage (I had pepperoni so I used that)
  • 1 bosc pear
  • 1 handful basil, chopped
  • 4 mushrooms, chopped
  • 1 bell pepper chopped
  • ¼ red onion chopped
  • 1 clove garlic. Minced
  • ½ cup mozzarella cheese

Directions:

  • Pre-heat oven to 450.
  • Top the crust with the pizza sauce (or pesto) disperse all the toppings as you like (you really can mess it up. Top with cheese and bake for 15 minutes. Slice and enjoy!