Quinoa Pilaf

Quinoa (keen-wa) has so much going for it! It's healthy, contains more high quality protein than any other grain. In fact it provides all the essential amino acids. It's gluten free and its light & easy to digest. It's also quick & easy to prepare. But most of all it's yummy!

Ingredients

• 1/2c fresh carrots, diced
• 1/4c fresh celery, diced
• 1/2c fresh peppers, diced (red, yellow, green, hot)
• 2 cloves garlic, diced
• 1/4c butter or olive oil (I used a little of each)
• 6c Quinoa, cooked using basic recipe
• 1/4c green onions, diced
• 1c almonds, slivered
• 1/4tsp oregano
• salt & pepper to taste

Preparation

1. In a large skillet, saute the diced carrots, celery, peppers & garlic in butter or olive oil until crisp.
2. Stir in the oregano & green onions.
3. Add the cooked Quinoa & salt/pepper to taste.
4. Add almonds & serve.
5. Enjoy!

PS.....Serve with the Honey Citrus Grilled Salmon and your favorite veggie or a side salad for a truly delicious and healthy dinner.

Honey Citrus Grilled Salmon

This is actually several different marinades that my Mother combined to make what I think is the absolute best-est and tastiest ever. It's best with a hearty fish like salmon fillet or tuna steak but I've also used it on tilapia and it was just as good even though the fillets fell apart a bit!


Ingredients

• 1/2 fresh lime, juiced
• 1/2 fresh orange, juiced
• 2tbsp honey
• 2tbsp olive oil
• 3tbsp low sodium soy sauce
• 2 cloves fresh garlic, minced
• 1/4tsp cayenne pepper
• 1/4tsp black pepper

Preparation

1. Combine the marinade ingredients in a shallow bowl.
2. Add fish fillets and marinate at least 6 hours or overnight.
3. Remove from refrigerator and let sit for 20 to 30 minutes.
4. Place fillets on preheated, medium high grill and cook for approximately 5 minutes or until a deep brown color; flip to cook other side and pour marinade over top.
5. Remove from heat when salmon flakes.
6. For tuna, remove from heat when meat thermometer reads 140 degrees.
7. Enjoy!

PS.....The Whole Wheat Pasta with Mushrooms makes this a really nice meal.

Veggie Pizza

I call it veggie pizza but junior says it sorta looks like Piadina. All I know is Granny loves it and it's super healthy!
Ingredients

• pizza dough
• 1box frozen spinach, thawed & well drained
• sliced white mushrooms
  
• fresh jalapeno peppers, seeded & chopped
• 1 medium red onion, slivered
• red, yellow & orange bell peppers, julienne
  
• fresh broccoli florettes
• fresh garlic, minced
• 1 can cut asparagus
  
• 8oz fat free ricotta cheese
• shredded mozzarella cheese, part skim
• grated parmesan cheese
• olive oil
  
• pizza spices: parsley, oregano, basil, garlic power, etc

Directions

1. Preheat oven to 425 degrees.
2. If you have a bread machine or a favorite recipe, make your pizza dough. If not, you can pick up pizza dough at the Publix bakery. Either way, roll your dough out and place on pizza pan.
3. Scatter all of the spinach and about 1/2 of the ricotta cheese randomly over pizza dough.
4. Add sliced mushrooms, onions, peppers, garlic, broccoli and asparagus.
5. Drizzle lightly with olive oil.
6. Top with mozzarella & parmesan cheeses.
7. Sprinkle with pizza spices.
8. Bake in oven for about 25 minutes or until cheese is hot and bubbly.
9. Let stand for 5 to 10 minutes before serving.
10. Enjoy!

Soy Citrus Scallops with Whole Wheat Pasta

If you love scallops & pasta like I do, you'll love this dish! I increased the amount of sauce-except for the oil- since the original recipe seemed a bit skimpy. Also, a side salad or some steamed snow peas and/or sugar snap peas round this dish out nicely.

Ingredients

• 1/2c low sodium soy sauce
• 3tbsp fresh orange juice*
• 3tbsp rice vinegar
• 3tbsp honey
• 1-1/2tsp ground ginger
• 1-1/2tsp asian chili sauce, hot**
• 1tbsp minced garlic
• 3tsp olive oil***
• 1lb large sea scallops
• 6oz whole wheat spaghetti, cooked
  
• 1/2c thinly sliced scallions

Directions

1. Combine the first 7 ingredients and 1tsp olive oil in a shallow baking dish; add scallops to dish in a single layer to marinate for approximately 10 minutes on each side.
2. Heat the remaining 2tsp oil in a large skillet over medium high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; saute for about a minute on each side or until almost done. Remove scallops from pan; keep warm.
3. Place remaining marinade in pan; bring to boil. Return scallops to pan; add scallions & cook for about 1 minute.
4. Place about 1 cup of pasta on each of 4 plates. Drizzle sauce over pasta & top each with scallops.
5. Enjoy!

Notes
*Just about any citrus juice you have on hand will do. I used pineapple juice.
**If you are a wimp, you can use a mild asian chili sauce!
***The original recipe called for dark sesame oil, but I prefer using olive oil.