Pomegranate Quinoa Asian Chicken Salad

quinoa pomegranate

I love experimenting with quinoa because the possibilities are endless! This is a new favorite lunch I started making and it will last me the whole week. Quinoa is the new super health food so I am completely ok with indulging in it. I also love any recipe where I can use a rotisserie chicken because they are almost impossible not to buy at the grocery store. This sweet healthy salad is loaded with all kinds of flavor and texture. Pomegranates are also jam packed with a ton of antioxidants so this salad is a great way to get them! You only have one body so feed it right because ultimately, you are what you eat :). Enjoy!

Yield: 8 servings

Ingredients:
2 cups of cooked quinoa
1/4 cup dried cranberries
2 cups of shredded red cabbage
1/4 cup green onions; chopped
1 cup shredded carrots
2 cups of shredded chicken (I used a rotisserie chicken)
Pomegranate Vinaigrette:
1/4 cup pomegranate juice concentrate (mine was from FruitFast)
​3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
Salt and pepper to taste
1/4 cup pomegranate seeds (optional) ​

Steps:
1. In a small bowl, whisk together pomegranate juice, olive oil, lemon juice, salt, pepper, and pomegranate seeds. ​Whisk until well combined.

2. In a medium bowl, combine the quinoa, dried cranberries, shredded cabbage, green onions, shredded carrots, and pour vinaigrette until salad is mixed together. Top with shredded chicken and more green onions! Enjoy!

Wilted Spinach and Garlic Quinoa Salad

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I am always looking for easy salads like this to make for lunches. I love love looovee spinach and I’ve recently been cooking with quinoa because its perfectly satisfying when you want something hearty and filling.

Yield: 4-6 servings

Ingredients:
1 tablespoon olive oil
1 small onion; chopped
2 garlic cloves; chopped
1 bunch spinach (about 3 cups); chopped
1 cup quinoa
2 cups vegetable broth (or chicken broth or water)
1/4 cup parsley; chopped
1/4 cup dill; chopped
salt and pepper
1 lemon or lime (juiced and zest)
1 cucumber; seeded, cut in half, and cubed or sliced
2 roma tomatoes; chopped
Optional:
1/4 cup feta cheese (crumbled)

Steps:
1. In a medium saucepan, heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute.

2. Add the spinach and cook until it becomes wilted.

3. Add the quinoa, vegetable broth, parsley, dill and season with salt and pepper and bring to a boil.Reduce the heat, cover and simmer until the quinoa is cooked, about 20 minutes. Remove from heat and squeeze with a splash lemon/lime juice and mix in cucumbers, tomatoes, and feta cheese(optional).

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Smoked Salmon & Kale Frittata

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Yield: 6

Ingredients:
6 whole eggs
1 Tbsp olive oil
1 small red onion; chopped
2 cloves garlic; chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp granulated garlic
4 oz smoked salmon; coarsely chopped
3 cup kale; chopped
1/4 cup parsley; finely chopped
1/4 cup parmesan cheese

Steps:
1. Preheat oven to 350 degrees F. In a frying pan on medium heat, add olive oil, onions, and garlic. Season well with salt, pepper, and granulated garlic. Sauté until kale is wilted.

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2. In a medium mixing bowl, crack eggs and whisk until combined. Add kale mixture in with a wooden spoon. Add in coarsely chopped smoked salmon and parmesan cheese. Lightly grease a pie dish with olive oil and add mixture. Bake for 35 minutes or until top is golden brown. Garnish with a sprinkle of parsley and parmesan cheese.

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Crispy Baked Sweet Potato Chips

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Ever crave something crunchy and salty..Maybe like a greasy potato chip? Well, you can save those calories and try this guiltless, grease-free, healthy-baked snack! Sweet potatoes have an incredible amount of Vitamin A so be sure to snack on these!

Yield: 2

Ingredients:
1 large sweet potato; peeled
1 tsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp granulated garlic
Sprinkle of parmesan cheese

Steps:
1. Preheat oven to 375 degrees F. Carefully, with a sharp knife cut peeling sweet potato into 1/4 of an inch slices and place in a medium bowl. Add salt, pepper, and granulated garlic. Toss with your hands and place on a baking sheet lined with parchment paper. Place in oven and baked for 15 minutes. Then, increase oven heat to 400 degrees F and bake for another 15 minutes or until crispy. Sprinkle with parmesan cheese!

Baked Rock Cod with a Mango Cilantro Salsa

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This delicious meal also makes great fish tacos! The salsa is so refreshing and pairs perfectly with the fish. You can also use other fishes such as salmon or halibut with this salsa.

Yield: 2

Ingredients:
Baked Rock Cod
2 4 ounce pieces of Fresh Rock Cod
2 tsp olive oil
1 tsp granulated garlic
1/2 tsp salt
1/2 tsp pepper
1/2 lemon

Mango Cilantro Salsa
1 mango; cubed
1/2 cup finely chopped cilantro
1/2 red bell pepper; chopped
1/2 avocado; chopped
3 Roma tomatoes; chopped
1 tsp salt
1 small lime
1 tsp pepper

Steps:
1. For the cod, preheat oven to 350 degree F. Drizzle olive oil all over fish. Sprinkle salt, pepper, garlic. Bake for 10 minutes and then squeeze the juice of one lemon on top of fish.Bake for another 5-10 minutes, fish should look a little flakey. Rock cod doesn’t have a lot of fat on it so it will feel a little firmer than other fishes.

2. For the salsa, add all ingredients in a small-medium sized mixing bowl. Squeeze the juice of one lime and refrigerate until fish is done baking.

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