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Servings: 4

Weight Watcher Smart Points: 113

Preparation Time: 15 Minutes

Cooking Time: 8 Minutes

Ready In: 23 Minutes

Ingredients

  • 1 Tbs Adobo Seasoning
  • ½ cup almond milk or milk
  • 4 cups almond milk
  • 1/4 cup toasted almonds
  • 1 large apple, peeled and chopped
  • 1 cup unsweetened apple juice
  • 1 bunch asparagus
  • 1/2 avocado cubed
  • 1 avocado as garnish
  • 10 ounces fresh baby spinach, chopped fine
  • 1/4 cup balsamic vinegar
  • 1/2 cup Balsamic Vinegar Dressing (use this one, this one, this one or bottled) - more to taste
  • 1 banana, peeled and diced
  • 8 oz Love's Vinegar Infused beets, grated or sliced thin
  • 1 teaspoon black pepper
  • Crumbled blue cheese for garnish
  • Blue cheese dressing
  • 4 cups water, veggie broth, or homemade bone broth
  • Bowl
  • 1 large head of broccoli, chopped
  • 2 cups broccoli florets
  • 1 15-ounce can of black beans, drained - You will also store any unused black beans for future wraps
  • 1 teaspoon caraway seeds
  • 2 cups sliced carrots
  • 1/4 teaspoon cayenne pepper
  • 1 cup tart cherry juice
  • 1 pint cherry tomatoes, halved
  • 2 cups chicken
  • 1 Chicken breast, grilled and sliced into strips
  • 1/2 cup chicken broth
  • 1/2 teaspoon chili powder
  • Chopped Chives
  • 1/2 cup cider vinegar
  • 2 tablespoons cilantro, minced
  • 1/2 teaspoon coarse sea salt
  • 2 tablespoons coconut oil
  • 2 cups cooked quinoa
  • 3 cups cooked quinoa, warm or room temperature
  • 1/3 cup crème fraîche or sour cream
  • 1/4 teaspoon crushed red pepper
  • 3 dates, chopped fine
  • 1/2 teaspoon dijon mustard
  • 1/4 cup dried cranberries

Instructions

  1. In a large bowl combine quinoa, spinach, feta, red onion and basil
  2. Toss with dressing and top with pine nuts to serve.Preheat oven to 420 degrees
  3. Line a baking sheet with parchment paper.In a large bowl combine quinoa, ground beef, breadcrumbs, red onion, garlic, eggs, parmesan cheese, parsley, paprika, cayenne pepper, black pepper and sea salt
  4. Shape into balls and place on the prepared baking sheet
  5. Cook until browned and crispy, about 15 to 18 minutes.In a small saucepan, combine quinoa, peanut butter and yogurt
  6. Heat until just warm
  7. Transfer to a bowl and top with raspberries.In a large plastic ziplock bag, combine lime juice, tamari, olive oil, cumin, and chili powder
  8. Add chicken or tempeh and marinade in the refrigerator for 1 hour, or up to 4.Spray a large skillet with high heat safe cooking oil and heat to medium high
  9. Add chicken or tempeh and cook until browned and cooked through
  10. Remove from skillet and tent with foil.Add peppers, onion and jalapeño to the skillet and cook for 8 to 10 minutes, until tender and browning.Slice chicken into strips, cutting against the grain.Make sauce by combining yogurt, garlic and taco seasoning in a small bowl.Place 3/4 cup quinoa in four bowls
  11. Top with peppers and chicken, cheese and avocado
  12. Sprinkle with cilantro and drizzle with sauce.In a small saucepan, warm the almond milk on low heat
  13. After 2 minutes, add the quinoa and stir gently so the quinoa doesn’t clump together.Cook on low heat for 15 minutes, or until the quinoa is cooked through
  14. Remove from heat, and divide among bowls or jars for an easy breakfast to-go!Top with the strawberries and pistachios, and drizzle the honey on top.Place water in a large rimmed skilled and heat to medium high
  15. Add broccoli and cook for 2 minutes, until bright green
  16. Remove broccoli from skillet.Add coconut oil to the same skillet
  17. Add onion and red pepper and cook for 3 minutes, stirring occasionally
  18. Return broccoli to the pan and add scallions
  19. Cook for 2 minutes, until crisp-tender
  20. Remove vegetables from skillet.Add 1 tablespoon coconut oil to the skillet
  21. Add garlic, ginger and chicken or tempeh
  22. Cook until chicken is cooked through, about 5 minutes
  23. Return vegetables to the pan
  24. Toss with tamari and maple syrup
  25. Add salt, pepper, red pepper flakes and stock
  26. Cook, scrapping the bottom for one more minute.Divide quinoa among bowls
  27. Top with chicken and vegetable mixture and serve warm.In a large pot over medium high heat add water or broth, quinoa, all your chopped veggies, adobo seasoning, garlic powder and salt and pepper to taste
  28. Cover and cook until all the water is absorbed – about 15-20 minsThen stir in frozen peas and flax seeds
  29. You could also add some greens in this step: kale, spinach, swiss chard or arugula would all taste great! Add more salt and pepper if needed
  30. I love mine with LOTS of fresh cracked pepper!Serve as is or garnish with fresh avocado slices, a drizzle of Sriracha, and a sprig of parsley.You could also have it with a piece of grilled chicken or fish on top or on the side!Cook the quinoa, cover 1 cup of dried quinoa with 2 cups of water in a medium sized saucepan
  31. Turn heat to medium and simmer quinoa for about 20 minutes until the water is evaporated and quinoa is cooked through
  32. Set aside.Make the lemon vinaigrette, in a small bowl, or jar add olive oil, lemon juice, dijon mustard, and salt
  33. Wisk until combined
  34. You may need to re-mix just before pouring over the salad.Dice the asparagus into 2 inch pieces on a diagonal.Cut the ends off the sugar snap peas and then cup them in half, diagonally.Blanch the vegetables, fill a large bowl with ice and then add water and 1 - 2 tablespoons of salt
  35. Fill a large pot with water and 1 - 2 tablespoons salt and bring to a boilToss the asparagus and sugar snap peas into the boiling water and let sit in the boiling water for about 30 seconds to 1 minute.Immediately pour them in a strainer, or use a straining spoon, and place them in the ice water, let cool.Heat a large saucepan over medium heat and add 1/2 teaspoon of olive oil
  36. Chop the shallot into a small dice and add it to the pan
  37. Season with a pinch of salt and pepper
  38. Cook for about 2 - 3 minutes, until starting to brown.Add in minced garlic and cook for about 30 seconds.Add the blanched vegetables and mix together, slightly warming the vegetables, about 1 minute.In a large bowl, add the cooled quinoa, vegetable mixture, and watercress leaves.Pour lemon vinaigrette over and mix together.Season with salt and pepper to taste.Peel and dice your avocado, measure out the 1/3 cup tahini, squeeze up your 3 tablespoons lemon juice and wash and mince your cilantro leaves.Combine the avocado, tahini, lemon juice, cumin, cilantro and sea salt in a mini prep or food processor and puree until smooth.Make sure to scrape down the sides one or two times so that everything gets mixed in
  39. The mixture will be pretty thick and chunky at this point.Add in the 1/4 cup water and puree again until blended and smooth
  40. The water helps to get the dip to a creamier consistency
  41. Feel free to add a bit more water to get the dip to a consistency that you like
  42. I found that using 1/4 cup or splash more was perfect.The dip can be stored in a well sealed container in the refrigerator for up to 4 days.Next, let's make up your quinoa
  43. Bring the 1 cup well rinsed quinoa and 2 cups water to a boil in a medium sauce pan
  44. Once the quinoa has come to a boil, give it a stir, cover it, and reduce the heat to simmer
  45. Cook the quinoa until all the water is absorbed, about 10-15 minutes
  46. Note: Please check your package of quinoa for cooking instructions, as they all vary.The quinoa is done when its tender and you can see the little quinoa curlicues.Now, let's assemble the wrap!Assembling the wrap is all a personal preference
  47. Some of you are going to want huge wraps and others of you are going to want a smaller wrap
  48. So with that being said, take the amount of quinoa that you want to put in your wrap and put it in a small bowl, add in some black beans and then heat up the quinoa and black bean mixture either via the stove top or microwave.Mix in some of the avocado tahini dip to the quinoa and black bean mixture
  49. The amount of avocado-tahini dip you add in is to taste
  50. I like to add in enough to make the quinoa a bit creamy
  51. The more avocado-tahini dip you add, the more flavor the quinoa will have.Note: If I'm going to microwave the quinoa mixture, then I just add in the avocado-tahini dip at the same time as the black beans.You can heat up your tortilla and melt your cheese anyway you wish
  52. This is just what I do
  53. Get out a tortilla and place it in a dry skillet over medium heat
  54. Add to one half of the tortilla the Monterey jack cheese and feta
  55. Flip the other half over like you're making a quesadilla, and let the cheese melt.Take the cheesy tortilla and place it on a plate
  56. Top the tortilla with some spinach.Add the quinoa mixture and then top it off with some fresh diced avocado.Wrap it up like a burrito and enjoy!I've also enjoyed this quinoa salad sans the wrap
  57. I've taken the black bean and quinoa mixture and put it in a bowl and topped it with some diced avocado and feta cheese
  58. It's good anyway you eat it really.Place quinoa in a bowl and toss with goat cheese, dates and pumpkin seeds
  59. Drizzle with maple syrup and serve.In a medium lidded saucepan, combine the quinoa and water and bring to a boil
  60. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is al dente
  61. Uncover and remove from the heat
  62. Meanwhile, heat 2 tablespoons oil in a large wok or nonstick skillet
  63. Saute the carrots, shallot, and white scallions over high heat until soft and beginning to brown, about 6 minutes
  64. Season with salt
  65. Add the garlic, ginger, and green scallions and stir fry until fragrant, another 2 minutes
  66. Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes
  67. Stir in the soy sauce, sesame oil, and sriracha
  68. Push the quinoa to the side of the pan to create a well
  69. Pour the eggs into the well and cook, stirring gently, until nearly set
  70. Toss the fried rice with the eggs
  71. Transfer the quinoa to bowls and serve right away
  72. In a large bowl combine quinoa, beets, apple, goat cheese, cranberries and parsley
  73. Make dressing by combining vinegar, mustard, maples syrup, sea salt and pepper in a blender
  74. Add olive oil in a steady stream and process until smooth
  75. Toss quinoa mixture with desired amount of dressing
  76. Top with walnuts and serve
  77. In a blender combine quinoa flakes, cherry juice, almond milk, banana, flax and vanilla extract
  78. Process until smooth
  79. Add in ice and process for another minute
  80. Transfer to a glass and serve immediately.Make the Everything Seasoning: In small bowl, stir together all ingredients
  81. Store at room temperature in an airtight container until ready to use
  82. You will have a little bit left over to sprinkle on other things.Make the Quinoa Cakes: In medium bowl, lightly beat eggs
  83. Add quinoa, breadcrumbs and cheese; stir until well combined
  84. Form mixture into 4 (1/2-inch-thick) cakes
  85. Sprinkle both sides of cakes with Everything Seasoning, lightly pat to adhere.Heat large nonstick skillet over medium-high heat
  86. Spray skillet with cooking spray; transfer cakes to skillet
  87. Cook 4 to 6 minutes per side or until cakes are golden brown.Serve quinoa cakes topped with smoked salmon, crème fraîche and chives.Spray a large pot with olive oil and add onion and apple
  88. Cook until the apple is soft, about 8 to 10 minutes
  89. Add quinoa, broth, apple juice, thyme, crushed red pepper, salt and pepper and bring to a simmer
  90. Cover and cook for 10 minutes
  91. Add all but 1/4 cup of the cheese and cook over low until melted
  92. Allow to cool slightly then working in batches, puree in a blender.Meanwhile, preheat the broiler
  93. Spread mustard on bread and top with remaining cheese
  94. Cook until cheese is melted and then cut into 1” squares
  95. Ladle soup into bowls and then top with croutons and chives.Toss quinoa and chicken strips in 2 tablespoon of hot sauce until fully coated
  96. Use as much/less hot sauce as you’d like here
  97. Some like it lighter and others like it spicier so it’s up to you!Warm the whole wheat tortillas up in a pan or in the microwave
  98. Then place a handful of spinach down the middle of each tortilla.Divide the chicken/quinoa mixture in two and spread on top of each spinach layer
  99. Then add the red onions.When ready to eat, drizzle some blue cheese dressing and extra hot sauce over the chicken/quinoa/onion mixture
  100. Top off with crumbled blue cheese, and then roll it up! Roll out, roll out, you’re done! Chow down.Place quinoa in a serving bowl ad top with eggs and avocado
  101. Top with salsa and sprinkle with lemon pepper and garlic salt.Make dressing by combining all ingredients in a food processor and processing for 30 seconds
  102. Allow to sit for a minute.In a large bowl layer halved tomatoes, 2 cups lettuce, carrots, quinoa, remaining two cups lettuce, chicken and peppers
  103. Top with almonds and dressing and serve.

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