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Recipe: Quinoa & Shrimp “Fried Rice”

Ingredients

Directions

~ Marla Meridith

Recipe: Salmon Tacos with Sesame Cucumber Salad

These salmon tacos are light, healthy and completely delicious!

Ingredients

Salmon
0.50 lb grilled or pan seared salmon, skin on
Sesame Cucumber Salad
1 cup thinly sliced mini seedless cucumbers
0.25 cup cup matchstick carrots, chopped
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tsp sriracha
1 tsp fish sauce
1 tsp teaspoon granulated sugar
You will also need
8 small flour or corn tortillas
top with chopped green onion

Directions

‘–Grill or pan sear the salmon

Rub the salmon with some olive oil. Season both sides of the salmon with some garlic salt and pepper. Cook in a saute pan or over a preheated grill over medium high heat for 3-4 minutes, skin side down. Flip and cook 2-3 minutes on the top side, until done to your liking. Flake with a fork.

Cucumber salad

Combine all ingredients in a bowl. Season to taste.

Assembly

Layer two tortillas on top of each other, lettuce, the salmon & cucumber salad. Top with green onion.

You can double the sauce recipe for a dip too.

~ Marla Meridith

Spicy Sriracha Chicken & Quinoa Bowl

Ingredients

Directions

~ Marla Meridith

Recipe: Quinoa & Shrimp “Fried Rice”

This Quinoa and Shrimp “Fried Rice” recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!

4 servings

1 cup dry quinoa, cook to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup frozen peas
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
25 frozen cooked, deveined shrimp (medium size, 51-60 count)
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick

Cook the quinoa, fluff with a fork & transfer to a large bowl.
Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.

~ Marla Meridith

Recipe: Quinoa & Shrimp “Fried Rice”

This Quinoa and Shrimp “Fried Rice” recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!

4 servings

1 cup dry quinoa, cook to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup frozen peas
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
25 frozen cooked, deveined shrimp (medium size, 51-60 count)
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick

Cook the quinoa, fluff with a fork & transfer to a large bowl.
Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.

~ Marla Meridith

Recipe: Quinoa & Shrimp “Fried Rice”

This Quinoa and Shrimp “Fried Rice” recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!

4 servings

1 cup dry quinoa, cook to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup frozen peas
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
25 frozen cooked, deveined shrimp (medium size, 51-60 count)
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick

Cook the quinoa, fluff with a fork & transfer to a large bowl.
Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.

~ Marla Meridith

Salmon Tacos with Sesame Cucumber Salad

Ingredients

Directions

~ Marla Meridith

Spicy Sriracha Chicken & Quinoa Bowl

This is one of the most popular chicken recipes on Pinterest…why? Because it’s completely delicious!

6 servings

1 cup dry quinoa, cook according to package directions
1/4 cup virgin coconut oil
2 pounds chicken breast, trim into bite sized pieces
2 shallots, diced
1/2 cup sriracha (you can adjust more or less)
1/4 cup honey
1 tablespoon lime juice
black pepper
garlic salt
1/2 cup green onion, chopped
fresh cilantro

Fluff cooked quinoa with a fork & set aside.
Melt coconut oil over medium heat in a large saucepan. Sauté shallots a few minutes until softened. Add chicken & cook until browned on each side, flipping a few times with tongs. Whisk together honey, lime juice & Sriracha sauce in a bowl.
Add the sauce & simmer uncovered for about 8 minutes, until chicken is cooked through. Stirring often. Sauce will thicken a bit as it cooks. Season to taste with pepper & garlic salt.
Finish with a handful of fresh cilantro and green onion. Serve over quinoa.

~ Marla Meridith

Spicy Sriracha Chicken & Quinoa Bowl

This is one of the most popular chicken recipes on Pinterest…why? Because it’s completely delicious!

6 servings

1 cup dry quinoa, cook according to package directions
1/4 cup virgin coconut oil
2 pounds chicken breast, trim into bite sized pieces
2 shallots, diced
1/2 cup sriracha (you can adjust more or less)
1/4 cup honey
1 tablespoon lime juice
black pepper
garlic salt
1/2 cup green onion, chopped
fresh cilantro

Fluff cooked quinoa with a fork & set aside.
Melt coconut oil over medium heat in a large saucepan. Sauté shallots a few minutes until softened. Add chicken & cook until browned on each side, flipping a few times with tongs. Whisk together honey, lime juice & Sriracha sauce in a bowl.
Add the sauce & simmer uncovered for about 8 minutes, until chicken is cooked through. Stirring often. Sauce will thicken a bit as it cooks. Season to taste with pepper & garlic salt.
Finish with a handful of fresh cilantro and green onion. Serve over quinoa.

~ Marla Meridith