Mexican Quinoa

A new twist on Quinoa!  With a little spice 

We tried this recipe out tonight with some pork tenderloin it was delicious!  Would definitely make this again, was so tasty, especially with avocado! 

Here's what you'll need:

• 1 Tbsp olive oil
• 1 Tbsp minced garlic
• 1/4 cup salsa
• 1 cup quinoa
• 1 cup vegetable broth
• 1 can black beans, drained and rinsed
• 1 1/2 cup cherry tomatoes, halved, or 1 can diced tomatoes
• 1 tsp chilli powder
• salt and pepper to taste
• 1 avocado, halved, seeded, peeled and diced.

How to make:

1. Heat olive oil in a large skillet over medium high heat.  Add garlic and cook stirring frequently until fragrant, about 1 minute
2. Stir in salsa, quinoa, broth, beans, tomatoes, chili powder and season with salt and pepper to taste.  Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.  Stir in avocado and a squeeze of lime juice if desired.  
3. Serve immediately.

Summer Tomato Salad

This recipe I found off of the new Fixate Cooking show

This tomato salad pairs deliciously with anything off the BBQ.  We enjoyed it with our Salmon Burgers

Here's what you'll need:

• 5 Cups sliced roma tomatoes (about 6 medium sized ones)  I used cherry tomatoes this time around because it was what we had in the fridge.
• 1 cup green onions, sliced thin
• 1 yellow bell pepper, julienned (cut into match sized pieces)
• 6 Tbsp Creamy Raspberry Vinaigrette (this dressing is to die for)  Recipe in the link

To make:

1. Combine tomatoes, green onions, and bell pepper in a medium bowl; toss gently to blend
2. Drizzle with creamy Raspberry Vinaigrette; Toss gently to blend.  Enjoy!

This recipe is found from the Fixate cooking show, which is found exclusively on Beachbody OnDemand.  

Don't have access yet?  

You can get a free 30 day trail HERE   You'll find the Fixate Cooking show, Workout programs, Exclusives and MORE

Creamy Raspberry Vinaigrette

This delicious Creamy Raspberry Vinaigrette is made for the Summer Tomato Salad, but can be used on any of your favourite vegetable or salad dishes.  Great for the summer!

You'll Need:

• 1/4 cup extra-virgin olive oil
• 1 Tbsp fresh lemon juice
• 1 tsp. Dijon mustard
• 1/4 tsp. sea salt
• 1/4 tsp black pepper
• 1 Tbsp raspberry preserves
• 1 Tbsp. reduced fat (2%) plain greek yogurt 

Combine all the ingredients in a jar with a lid.  I just shook it up and it was blended. 

If you are counting this as an orange container, fill it up just 1/2 way, a little bit goes a long way 

Save up to 2 days in the fridge

This recipe is found from the Fixate cooking show, which is found exclusively on Beachbody OnDemand.  

Don't have access yet?  

You can get a free 30 day trail HERE   You'll find the Fixate Cooking show, Workout programs, Exclusives and MORE

Salmon Burgers

Nice twist on the usual Salmon filets.  You can eat this grilled salmon in a burger or bun-less and some salad.  The salad I made with this was the Summer Tomato Salad

You'll Need:

• 1 lb. raw salmon fillet, boneless, skinless, but in to 1-inch chunks
• finely grated peel (lemon zest) of 1 medium lemon
• Juice of 1/2 medium lemon
• 1 Tbsp Dijon mustard
• 1 Large egg white
• 1 1/2 tsp finely chopped fresh dill
• 1 1/2 tsp. finely chipped fresh chives
• 1/2 tsp. fine sea salt
• 1/4 tsp found black pepper

To Make:

1. Place salmon, lemon peel, lemon juice, mustard, egg while, dill, chives, salt and pepper in a food processor.  Pulse in approx. three 5 - second pulses, or until finely chopped but not so fine that it becomes a paste. 
2. Cover cooking sheet with parchment paper and lightly coat with spray.
3. Scoop out salmon mixture onto paper and form 4 flat burgers
4. Cover patties with plastic wrap, refrigerated at least 1 hour to set.
5. Coat cast iron skillet with oil; wipe out excess oil with paper towel, leaving just a thin layer on the surface (1/4 tsp)
6. Heat skillet on medium-high for 2-4 minutes of until the oil begins to smoke
7. Place patties onto the skilled by using the parchment paper to pick up, invert them onto the skillet, then gently peel off the parchment.  Cook for 2 1/2 - 3 minutes on each side or until golden on the outside.  Do not move patties until they have cooked the full time on each side for the mixture to set.

This recipe is found from the Fixate cooking show, which is found exclusively on Beachbody OnDemand.  

Don't have access yet?  

You can get a free 30 day trail HERE   You'll find the Fixate Cooking show, Workout programs, Exclusives and MORE