Now that the big secret that Chris won a trip to Belize on the Price is Right is out, we can start talking details. By details, I mean how it’s time to get beach body ready. We know so far that Belize is a Central American country right against the Caribbean Sea, boasting tropical weather that hovers around 80 degrees F on idyllic days. We can assume that we will spend a good amount of time in shorts, tanks, dresses, and swimwear…read: bikinis (gasp!)
So like a lot of folks out there in this winter month of January, I’m concocting ways to get rid of some winter fluff and make my beach body dreams come true. I’m trying to channel my inner springtime and imagine a slimmer, more toned version of myself wading in the Caribbean Sea. No, I haven’t quite started on a strict exercise regimen just yet, but I HAVE started getting rid of the junk in my diet and replacing it with yummy, nutrient-rich food.
So I’m here to share with you not just one, but TWO of my favorite- go-to quinoa salad recipes. They’re both easy to make, light, and packed with flavor, which makes them great for lunch along with another protein. They’re two great reasons to #wifeloreealready.
1 cup red quinoa
1 cup cherry tomatoes, halved
1 (15oz) can black beans, drained and rinsed
1 can yellow corn, drained and rinsed
1/4 cup cilantro, roughly minced
1 stalk green onions, chopped
1 avocado, cut in squares (optional)
salt & pepper, to taste
1/4 cup extra-virgin olive oil
1 large lime, or 2 small limes, juiced
2 tsp ground cumin
1 tsp salt
1/2 tsp red pepper flakes
1. Prepare quinoa as directed on the package. I like to use my rice cooker, 1 part quinoa to 2 parts water or chicken broth. Let cool.
2. In a small, separate bowl, whisk together olive oil, lime juice, cumin, salt, and red pepper flakes.
3. In a large bowl, combine cooked quinoa, black beans, corn, tomatoes, cilantro, and green onion. Pour dressing over quinoa mixture and toss. Sprinkle salt and pepper to taste, then serve immediately or cover and chill.
I love eating this quinoa with grilled chicken, pan seared carne asada, or even with a corn tortilla.
1 cup quinoa, red or yellow
1 tbs olive oil, for cooking
1 bunch asparagus, cut in 1 inch pieces
1 shallot, minced
1/4 cup crushed, toasted almonds (or sliced however you like it)
1/2 cup crumbled feta cheese (fat free, if you’re being real serious about cutting calories)
zest of 1 lemon
1/4 cup extra virgin olive oil
1 tsp dijon mustard
1 tbs honey
juice of 1 large lemon
1. Prepare quinoa as directed on the package. I like to use my rice cooker, 1 part quinoa to 2 parts water or chicken broth. Let cool in large bowl.
2. Grate the zest of 1 lemon on top of the cooked quinoa.
3. In a small, separate bowl, whisk together olive oil, lemon juice, mustard, honey, and half of the minced shallot.
4. Heat 1 tbs of olive oil in skillet over medium-high heat. Heat the other half of a minced shallot until lightly browned, about 2 minutes.
5. Add asparagus and cook 5-8 minutes, or until you can insert a fork into asparagus and it comes out easily.
6. Once cooked, add asparagus to cooked quinoa and stir to combine. Sprinkle in almonds and feta cheese. Add salt and pepper to taste. For best taste, add dressing right before serving.
I imagine this recipe tasting wonderful with grilled salmon or white meat. Enjoy!
What tasty food do you eat to shed winter fluff?