Rainbow Quinoa Summer Salad

August may be here, but it doesn't mean summer is over yet!! I recently reminded my private online health and fitness accountability group (and myself) about the superfood quinoa! If you take a little time to cook this during meal prep, you can use it throughout the week or even freeze it for later use.  However, if you are really short on time, you can find already cooked quinoa in most freezers at the grocery store; just check the ingredient label to make sure there aren't any preservatives in it.

I decided to make this refreshing, veggie and protein packed salad this week. The vegetables I used just happened to be what I had on hand; but you can sub what fresh vegetables you have to make it your own.

Here's the recipe:: Enjoy!

🌈Rainbow Quinoa Summer Salad

~1 cup dry quinoa-cooked per package directions

~1 orange pepper, finely chopped                                                    

~3 ears fresh corn 

~1 large tomato, diced

~1 medium cucumber, chopped

~1/2 cup red onion, chopped  

~1 T minced garlic  

~1 T fresh basil, finely diced                                       

~2 T. extra virgin olive oil

~Salt and pepper, to taste

Mix all ingredients and chill prior to serving.

Grilled Teriyaki Chicken Rainbow Bowls.

Happy Wednesday, everyone! I have a great recipe for you all this week. We made this at our recent coach retreat and it was a hit. Some of the ladies even made it for their weekly meal prep... it was that good! And it's seriously easy to make, the hardest thing is chopping all the veggies. You could totally get your family involved in this meal, though: kiddos can chop veggies and my husband grills the meat. Here's the recipe... I hope you try it!

Ingredients:

-1/2 cup Low sodium Tamari

-1 tablespoon honey

-1 tablespoon minced ginger

-1 tablespoon rice vinegar

-1 tablespoon sesame oil

-2 teaspoons cornstarch or 1 teaspoon arrowroot powder

-1 teaspoon water

-2 lb boneless skinless chicken breasts

-1 cup long-grain white rice

-dash of salt

-2 tablespoons freshly chopped cilantro

-juice from 1 lime

-1 medium red bell pepper, chopped

-1/2 red onion, chopped

-1 tablespoon olive oil

-1 small zucchini, sliced

-4 slices pineapple

-salt and pepper

-sesame seeds, for garnish

Directions:

1. Create the sauce and marinate the chicken for 30 min in the refrigerator (use 3/4 of sauce)


2. Make cilantro-lime rice on the stovetop


3. Grill chicken, pineapple and veggie packets


4. Serve with sesame seeds and additional 1/4 of the teriyaki sauce

Cucumber & Tomato Salad

Hey everyone!! Happy weekend!!

I have a quick & easy recipe for you today. It's the perfect side dish for an end-of-summer party.

Here's the recipe:

 -1 tbsp apple cider vinegar or red wine vinegar

-1 tsp balsamic vinegar

-2 tsp fresh lemon juice

-1 tsp extra-virgin olive oil

-1/2 medium cucumber, halved, lengthwise,sliced

-1/2 cup cherry tomatoes, halved

-1 tbsp chopped red onion

-1 tbsp chopped fresh Italian parsley

-1 tbsp chopped fresh basil leaves

-1 dash Himalayan salt

1. Combine apple cider and balsamic vinegars, lemon juice, and oil in a small bowl; mix well. Set aside.


2. Combine cucumber, tomatoes, onion, parsley, basil, and salt in a large bowl; mix well.


3. Drizzle dressing over cucumber mixture; toss gently to blend.

That's it! I told you it was easy :) Have a great weekend everyone!