Healthy Cooking Recipes: Clean Eating Edition: Quinoa Recipes, Superfoods and Smoothies. Speedy Publishing

which takes about 20 minutes. Then drain quinoa and set it aside (you can prepare this the day before). Let one tablespoon of butter melt in a warm large nonstick skillet over medium heat.

      Sauté two cups of chopped leeks for about five minutes (until almost soft) then pour chicken broth and let it simmer until leeks are soft (five minutes). Add quinoa and three tablespoons of olive oil then stir for about five minutes. Then, add chopped (2 medium-sized with seeds removed) yellow tomatoes, three tablespoon of chopped leeks, three tablespoon of chopped fresh basil, and one tablespoon of fresh lemon juice (squeezed from fresh lemons) and stir for five minutes. Add ½ teaspoon of salt and pepper to season.

      Spoon the Leek-Tomato Quinoa onto four plates then add grilled tender-loin beef, sauce and chives over it.

      Beef Stir Fry with Quinoa

      This is a popular meal that is usually straight forward and not time consuming. Vegetables and grains make cooking interesting because it adds a new twist to a rather simple dish. Here you add another nutrition that will make your meals leaner with protein.

      This recipe allows you to enjoy eating a nutritious gluten-free grain with your favorite meat item, beef. Beef stir-fry w/Quinoa. All vegetables are pre-cut or diced and the beef is pre-cut for stir-fry. Heat frying pan in medium heat, add half cup of sesame oil (for cooking). When sesame oil is warm, add strips of beef and stir as it cooks and starts to brown. Add ½ cup chopped three cloves of garlic (pre-peeled) and ½ cup of chopped onions. Then stir with beef strips. Include one cup of frozen peas and carrots, ½ cup chopped bell peppers, and add one cup of green onions.

      Stir together with the beef and add three tablespoons of marinade for added specific flavor (or to taste). Allow stir-fry to cook thoroughly, for about ten-fifteen minutes. Prepare Quinoa: rinse one cup of quinoa in strainer with two cups of cold water until the water runs clear. Cook quinoa in regular saucepan for about twenty minutes or until water is absorbed. Set aside.

      In separate plate, spoon in generous amount of quinoa and top it off with beef and vegetable stir fry. This would make about 2-3 serving sizes.

      Cooked quinoa has zero cholesterol, eight grams of protein, four grams of total fat, thirty-nine grams of carbohydrates, thirteen grams of sodium, zero sugars, five grams of dietary fiber, and calories total two-hundred twenty-two. This is based on one cup serving size.

      Popular Seafood Recipes That Use Quinoa

      Popular Seafood Recipes That Use Quinoa

      Mediterranean Seafood Salad with Quinoa

      Ingredients

      1 ½ cups of assorted frozen seafood

      1 cup of cooked quinoa

      ½ cup of sliced cucumber

      1 diced tomato

      ½ cup of diced yellow or orange bell pepper

      ¼ of a cup onion

      ¼ cup of crumbled feta cheese

      ¼ cup of black olives

      2 tablespoons of olive oil

      1 tablespoon of lemon juice

      1 garlic clove crushed

      Salt and pepper to taste

      2 cups of baby spinach

      Directions

      If you are not starting with cooked quinoa, then prepare quinoa as per

      Directions

      on the package to get one cup of cooked quinoa.

      Bring some water to boil, and cook the frozen seafood until it has completely thawed out and has heated all the way through. Make sure the seafood is completely submerged in the boiling water.

      Once the quinoa and seafood has cooled to room temperature, add in the cucumbers, tomatoes, onions, olives, bell peppers and feta cheese and gently mix it all together.

      Put the olive oil, lemon juice, garlic, oregano, salt and pepper in to a jar, and shake it until it is well mixed up and drizzle over the salad.

      Place salad in refrigerated until you are ready to serve.

      Just before serving, roughly chop the baby spinach and add to the salad. Give it one last gentle mix and serve.

      This salad tastes delicious after it has been refrigerated for several hours. It is great to make in the morning and have for lunch or dinner.

      Salmon Quinoa Cakes

      Ingredients

      3 cans of unsalted salmon

      ½ cup of dry quinoa

      1 bunch of green onions

      1 tablespoon of minced fresh dill

      1 tablespoon of lemon zest

      1 tablespoon of olive oil

      1 large egg

      Salt and pepper to taste

      Directions

      Bring one cup of water to boil and add the quinoa. Cover and let it sit until the water has been completely absorbed. This takes about 10 minutes. When it is cooked, take off the top so it can cool down to room temperature.

      Prepare the salmon by deboning it and removing the skin. Place it in to a large bowl and break it in to small pieces with a fork.

      Place the dill, onions, lemon zest and salt and pepper in to the food processor. Process for about 4 to 5 seconds, or until the onion is finely minced.

      Once the quinoa has cooled, add it to the food processor with the salmon.

      Process until it has all come together to form a dough. This takes about 10 seconds.

      Crack the egg in to a bowl and add the salmon and quinoa mixture form the food processor. Mix with a large spoon until it all comes together.

      Form the quinoa salmon mixture in to flat cakes like a burger. Heat olive oil in a nonstick pan or in a cast iron skillet and fry each cake until it is golden brown. This takes about three minutes on each side.

      Serve with your favorite buns and toppings or as a side dish with fries and salad.

      Quinoa with Roasted Fish and Veggies

      Ingredients

      1 ½ cups of grape tomatoes

      2 carrots cut in to sticks

      1 large yellow bell pepper cut in to wide strips

      1 medium to small onion cut in to thin slices

      3 cloves of garlic, crushed

      4 pieces of fish, flounder or tilapia work well, each pieces should be about 3 ounces

      Zest and juice of 1 lemon

      Salt

      1 cup of dry quinoa

      3 tablespoons of toasted pine nuts to garnish

      Directions