vietnamese shrimp and quinoa salad Ingredients For the dressing: 6 tablespoons freshly squeezed lime juice 1 tablespoon Asian fish sauce 2 tablespoons vegetable oil 1-1/2 tablespoons sugar 1/4 teaspoon crushed red pepper flakes, plus more if desired For the salad: 1/2 pound cooked shrimp, peeled and de-veined 1 cup quinoa, rinsed (or
1/2 cup quinoa 1 cup water about 1/3 cup coconut milk (or almond milk) 1 cup frozen or fresh strawberries 3 tablespoons coconut flakes *optional topping 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon cardamom
Avocado Red Quinoa Salad with Dijon Vinaigrette for the salad: 1 large haas avocado, pitted, chopped 1 cup red quinoa, cooked 1/2 cup goat cheese crumbles 1/2 cup corn kernels, roasted 1/3 silvered almonds, toasted 1/2 cup red onion, diced for the dressing: 1/4 olive oil 2 teaspoons red wine vinegar 1 teaspoon granulated sugar 1 teaspoon honey 1 teaspoon Dijon mustard salt and pepper
Spicy carrot and Quinoa salad Serves 4 For the salad: 6 medium carrots, julienned 1 cup rinsed micro-greens 4 green onions, thinly sliced 1 cup cooked quinoa 2 tablespoons fresh, minced cilantro 1 tablespoon fresh, minced mint For the dressing: 1/4 cup coconut milk (use one with full fat content) 1 teaspoon lime zest 2 tablespoons lime juice 1 teaspoon Thai green curry paste 1/2 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon red chile flakes, optional
Spring Veggie Quinoa Ingredients: 2 cups uncooked quinoa 4 cups vegetable broth 4 oz. asparagus, cut into 1-inch pieces 2 tbsp. unsalted butter, plus more for the baking dish 1 small onion, chopped 6 oz. button or cremini mushrooms, sliced 2 cloves garlic, minced ½ tsp. kosher salt ½ tsp. red pepper flakes 1 cup baby spinach leaves, chopped 1 pint grape tomatoes, halved lengthwise 3 oz. shredded Gouda 1 oz. freshly grated Parmesan, divided
Coctel De Camarones (Mexican shrimp cocktail) - 1 -2 lb shelled and cooked shrimp (50-60 count), 2 -3 large tomatoes , chopped ½ small white onions, chopped or 2 green onions, ½ cup cilantro , slightly chopped ½ jalapeno , diced, with seeds, 1 avocado , chopped, tomato juice (V8), lime juice, salt and pepper Mix all in glass bowl and chill, serve with crackers.
Mini Pizza Quinoa Bites-----2 cups cooked quinoa, cooled 2 whole eggs 2 egg whites 2 cups chopped pizza toppings 1 cup shredded mozzarella cheese 1/4 grated parmesan cheese 1 teaspoon Italian seasoning Pizza sauce Oven to 350 degrees, spray a 24-cup mini muffin tin VERY well with nonstick spray.Mix all ingredients except pizza sauce. Fill mini muffin tin cups place on prepared baking sheet and bake for 15-20 minutes, or until golden brown.. Serve with pizza sauce.
Easy & Healthy Shrimp Scampi 4 tsp olive oil 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on) 6-8 garlic cloves, minced 1/2 cup low sodium chicken broth 1/2 cup dry white wine/vineger 1/4 cup fresh lemon juice 1/4 cup + 1 T minced parsley 1/4 tsp salt 1/4 tsp freshly ground pepper 4 lemon wedges
Pico de Gallo Salsa What You Need: 5-6 Roma tomatoes, chopped 1 Small onion, chopped 1/2 Cup fresh cilantro, chopped 2 Serrano or Jalapeño chiles, seeded and minced 1 Clove garlic, minced 2 Tbsp. freshly squeezed lime juice Salt and peper to taste.
Clean Eating Quinoa Tortillas (Makes 18 tortillas) Note: These are not the flimsy tortillas you buy at the store. These are sturdy, fill-you-up tortillas. They are best eaten warm. Ingredients: 4 cups quinoa flour 3/4 cup brown rice flour 1 teaspoon salt 1 teaspoon olive oil 1-1/4 cup hot water | See more about olive oil cup, rice flour and brown rice flour.
Vietnamese Shaking Beef (Bo Luc Lac) - Vietnamese steak salad served on a bed of greens and tomatoes, topped with pickled onions and a lime dipping sauce. I LOOOOVE this salad!!! #beef #weightwachers #clean
Vietnamese Summer Roll Salad For the salad I omitted the bean sprouts used LOTS of cilantro! I put the sweet chili sauce salad dressing, omitted the peanut butter and added a hint of mint to the dressing as well. YUM!!!