Mexican Quinoa Bowl

I have been enjoying this for lunch the last couple of days.

It was easy to make this all at once,

and enjoy the leftovers later!

INGREDIENTS

1 C Quinoa

1 Tbsp Olive Oil

¼ C Onion, minced

1 Clove Garlic, minced

2 (15 oz) cans Black Beans, rinsed and drained

¼ C Fresh Cilantro

¼ tsp Chili Powder

Pinch of Cayenne Pepper

¼ C Lime Juice

Salt

Optional Toppings

Grilled Bell Peppers

Cheese

Salsa

Plain Yogurt

Avocado

Corn

(anything you desire)

STEP 1

Rinse and drain Quinoa, Place in medium pot with 2 C Water.

Bring to a boil, cover, and reduce heat to simmer.

Simmer for about 20 minutes or until Quinoa is tender and liquid is evaporated.

Keep an eye on it to make sure it doesn't burn.

STEP 2

While Quinoa is cooking.

Heat Olive Oil in a saucepan over medium heat, add Onion and Garlic.

Cook until slightly brown and aromatic.

STEP 3

Add Black Beans, 2 Tbsp Cilantro, Chili Powder, and Cayenne Pepper along with ½ C Water.

Bring to a boil, reduce heat and let simmer for about 15 minutes.

Or until water has evaporated.

STEP 4

When beans are done, remove from heat and add 2 Tbsp Lime Juice and Salt to taste.

STEP 5

When Quinoa is done. Remove from heat, fluff with fork and add remaining Cilantro and Lime Juice.

ASSEMBLE BOWLS AND ENJOY!

Recipe Adapted From: Tori Avery

No-Bake Peanut Butter Protein Poppers

So it is said that these are healthy,

I'm not completely sold on that.

But, I do believe that it is definitely a much healthier version of a no-bake cookie.

And still very very delicious!

(And very very easy!)

INGREDIENTS

1 C old-fashioned oats

½ C Peanut Butter, creamy is preferred

⅓ C Honey

1 tsp. Vanilla

STEP 1

Place oats in a blender and pulse a couple of times,

It doesn't need to be completely floured, 

but so it's about half floured, half whole.

If it isn't ground at all, they are just really sticky.

STEP 2

Mix ground Oats, Peanut Butter, Honey, and Vanilla together in a bowl.

STEP 3

Roll into about ½''-1'' round balls.

I refrigerate the ones I don't eat so they don't get too sticky.

ENJOY!

Grilled Fish Tacos

Okay, so I have been cooking some things, but either

a) It doesn't taste that great, or

b) I forget to take a picture, and I feel that a picture is a must. (even if it's off-color. sorry.)

Anyway, I  am proud to show you this delicious fish taco recipe!

INGREDIENTS

3 Cups Coleslaw

4 ½ Tbsp Plain Greek Yogurt

3 tsp Chili Sauce

¾ Tbsp Lime Juice

Pinch of Salt

2 Fish Filets (I used Cod)

¼ tsp Salt

¼ tsp Garlic Powder

¼ tsp Paprika

¼ tsp Ground Coriander

¼ C Fresh Parsley Leaves, chopped

Corn Tortillas

STEP 1

In a medium bowl, combine Coleslaw, Yogurt, Chili Sauce, Lime Juice,

and pinch of salt. Set aside.

STEP 2

Heat up Grill over high heat.

In a small bowl, combine Salt, Garlic Powder, Paprika, and Coriander.

Rub onto both sides of Fish Filet.

STEP 3

Coat Grill with nonstick spray, and cook fish about 2-5 minutes per side.

Done when flaky.

Place tortillas on the grill when fish is almost done to lightly toast.

STEP 4

Assemble tacos by putting on Fish and Coleslaw. 

Sprinkle on Parsley, and enjoy!

What do you think? Super yummy right? And healthy!

Recipe Adapted From: Very Culinary