Quinoa Salad

QUINOA SALAD

(Makes 6 servings, 1 cup per serving)

Another one of the favourite things to make on a Sunday and enjoy all week!

Ingredients
1 cup quinoa, uncooked 

1 medium tomato, finely chopped 

2 cucumbers, finely chopped 

1 medium red bell pepper, seeded & finely chopped 

2 tbsp red onion, finely chopped 

1/2 cup parsley or cilantro, finely chopped 

10 Kalamata olives, pitted & cut in halves 

1 lemon or lime, juice of
1 tbsp olive oil 

2 tsp cumin 

1 tsp black pepper 

1 tbsp garlic powder


Directions 

Cook quinoa al dente. Use ratio of 1 cup quinoa to 2 cups water (you can use less water for firmer quinoa if desired). 

Bring to a boil, then simmer on low for 15 minutes, or until water is absorbed 

Add all ingredients to a large salad bowl and gently mix just enough to combine. 

Optional: make dressing separately by whisking together olive oil, lemon (lime) juice, cumin, black pepper and garlic powder in a small bowl.

Serve cold.

Tuna Salad

TUNA SALAD

Prep time: 15 mins Total time: 15 mins Serves: 2 servings, 1/2 salad per serving

This 21 Day Fix approved tuna salad is quick to prepare, and makes a satisfying lunch or light supper. Pair with greens & chopped veggies, or even a sprouted grain tortilla for a perfect lunchbox meal!

Ingredients 

2 cans (5 oz each can) chunk light tuna, packed in water, drained 

1 tsp extra-virgin olive oil 

1 Tbsp dijon mustard (sugar free) 

1 medium red bell pepper, finely chopped 

2 Tbsp chopped fresh tarragon (or herb of choice)


Instructions 

Combine tuna, oil, mustard, bell pepper, and herbs in a medium bowl. 

Mix well.

Vegetable Egg Cups

VEGETABLE EGG CUPS 

(Makes 6 servings - 2 cups per serving)

I love to make these at the beginning of the week for a quick snack or breakfast on the go! They are high protein so very satisfying and a great way to sneak some veggies in!

INGREDIENTS
12 Large Eggs 

1 Cup Chopped Spinach

1 Cup Chopped Bell Peppers 

1 Cup Chopped Mushrooms 

Sea Salt and Pepper to Taste 

2 Green Onions, Thinly Sliced 

12 Tbsp. Homemade Salsa

INSTRUCTIONS 

Pre-heat the oven to 375. 

Crack eggs into a large mixing bowl with salt & pepper and any other salt-free seasonings you like and whisk until fully combined.

Coat the muffin tin with nonstick cooking spray.

Evenly divide the eggs between the 12 muffin cups (they will each be about half full)

Add veggies to the eggs in the muffin cups - each cup will be very full :)

Bake for 15 minutes - 20 minutes (a toothpick inserted into the muffin should come out clean) 

Top each egg cup with 1 tablespoon of Homemade Salsa

Kid-Approved Salad Even the Salad-Hater will Love!

Am I the only one who HATES salads?  I mean seriously.... Take a little bit of spring mix blob some dressing on there and eat it?  Like a rabbit?  no thank you.

Okay, so I made this concoction up a couple weeks ago and I'm telling you guys - I seriously could eat this every single day - even my 6 year old LOVED it! .... Yes, it contains spinach.  Yes she still ate every last bit.

Ingredients

- 3 cups Spinach (or any of your favourite greens - NO iceberg lettuce.. it has no nutritional value.)

- 1/2 medium pepper, diced

- 1/2 medium carrot, shredded

- 1/2 medium cucumber, diced

- 1/2 cup chopped jicima

- 1/2 medium tomato, chopped

- 2/3 cup quinoa, cooked

- 1/4 cup raw pumpkin seeds, toasted

- braggs liquid soy seasoning, to taste

Dressing (Makes 10 servings, about 2 tbsp each)

- 1/2 cup olive oil

- 1/4 cup apple cider vinegar

- 3 tbsp lemon juice

- 3 cloves garlic, crushed

- no-salt added seasoning to taste

- 1/2 tsp dijon mustard

- 1 tbsp honey

1)  Toast the raw pumpkin seeds on medium heat until they start "popping", continue to toast for 2-3 minutes stirring frequently until they are well toasted.

2)  Mix all the veggies together in a large salad bowl

3)  Add the pumpkin seeds and cooked quinoa on top of the veggies

4)  Add a bit of the liquid soy seasoning (about 2 tsp) - to taste.

5)  Mix all the of the dressing ingredients in  a container with a lid and add about 2 tbsp to the salad, cover the container and put in the fridge to use tomorrow :)

6)  Mix everything together well and ENJOY!