Salmon Wasabi Bowl
1 cup of cooked quinoa
1/4 cup olive oil
2 tablespoons sesame oil
2 tablespoons soy sauce
2 cloves garlic minced
1 teaspoon ginger minced
1 lb salmon
1 small cucumber diced
1/2 cup of radish sprouts
1 small avocado cubed
Toppings: tamari soy sauce, sesame seeds, wasabi and pickled ginger
In a large ziplock bag combine olive oil, sesame oil, soy sauce, garlic and ginger. Place salmon in bag and refrigerate for 30 minutes
Preheat oven to 450 degrees. Prepare quinoa according to package
Place salmon in baking dish and bake for approx 12-15 mins
Put quinoa in a bowl, add cubed salmon, avocado, cucumber, sprouts, sesame seed, soy and wasabi
2 cups cooked quinoa
2 tablespoons olive oil
1 cup chopped onion
1 cup sliced mushrooms
1 minced garlic clove
2 boxes Pomi tomato sauce (or sauce of choice)
1 package of firm tofu drained
1/4 cup fresh parsley
2 minced garlic cloves
1 tablespoon lemon juice
pinch of salt
1/2 teaspoon red pepper flakes
2 cups spinach with stems removed
1 cup Daiya cheese (or cheese of choice)
When cooking with any tomato product I suggest only using boxed or glass bottle options. The resin lining of tin cans contains BPA (which has been linked to reproductive issues and heart disease) and the acidity from the tomatoes leaches the BPA directly into the tomatos-not good!
First preheat oven to 350 degrees. Then blend tofu, parsley, lemon juice salt and red pepper flakes in a food processor.
Heat olive oil in medium skillet and saute onions and garlic for 5 minutes, add mushrooms and saute another 3 minutes. Add sauce and heat until warm. Add all of the quinoa to the bottom of a baking dish, add a layer of the sauce mixture, then layer all of the zucchini, add all the tofu mixture, another layer of sauce, spinach, the remainder of the sauce, and lastly add cheese. Bake for about 40 minutes or bubbly on top.
This is a great alternative to the traditional lasagna, its vegan and gluten free, and the best part is you won’t feel like a slug after eating it- like I usually do after a big pasta dish.
P.S. it really tastes better than it appears, it looks a bit sloppy due to its lack of structure but its super tasty!
Recipe adapted from here.
Quinoa Turkey Burgers:
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped yellow pepper
1/2 cup chopped red pepper
1/2 cup chopped orange pepper
1 pound ground turkey
1 cup cooked quinoa
1/2 cup chopped kale
1/2 cup chopped parsley
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 cup barbecue sauce (optional)
Heat BBQ grill to medium heat
In a medium size skillet saute onion in olive oil for 5 minutes, add carrots and peppers and cook for 5-7 minutes, add kale and cook for 1 minute
Place cooked quinoa and ground turkey in a large mixing bowl, add vegetables, parsley and spices, mix well with hands
Shape into medium size patties (makes approx 6 burgers) place on grill and cook for about 3-5 minutes each side (be careful not to overcook)
Serve with barbecue sauce as a light alternative or with a bun and toppings of choice
These burgers also work well cooked in a skillet on the stove or even baked in the oven. Serve with sweet potato fries and a salad and you have a protein packed, quick meal.