Curried Quinoa, Peas, Cashews and Mango
Ingredients:½ tsp. coconut oil (or olive oil)
¼ medium onion, finely chopped
1 very thin slice fresh ginger, peeled, finely chopped
½ clove garlic, finely chopped
¼ to ½ tsp. curry powder
1 dash Himalayan salt (or sea salt)
⅔ cup cooked quinoa
¼ cup frozen peas
3 Tbsp. coarsely chopped raw cashews (1 oz)
2 Tbsp. chopped fresh cilantro
¼ medium ripe mango, chopped
Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 minutes, or until translucent.
3. Add ginger, garlic, curry powder and salt; cook, stirring frequently, for 2 minutes, or until fragrant.
4. Add quinoa and peas; cook, stirring frequently, for 2 minutes, or until well mixed and heated through.
5. Remove from heat; let stand for 5 minutes.
6. Stir in cashews and cilantro; serve warm topped with mango.
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 minutes, or until translucent.
3. Add ginger, garlic, curry powder and salt; cook, stirring frequently, for 2 minutes, or until fragrant.
4. Add quinoa and peas; cook, stirring frequently, for 2 minutes, or until well mixed and heated through.
5. Remove from heat; let stand for 5 minutes.
6. Stir in cashews and cilantro; serve warm topped with mango.
Tip: 1 cup uncooked quinoa generally yields 3 cups cooked quinoa. As a convenience, you can cook some in advance, store in the refrigerator, and use for up to 4 days.
BBQ Tri-Tip Steak
Ingredients:1-inch piece fresh ginger, peeled, finely chopped
3-4 cloves garlic
3 Tbsp. all-fruit plum jam (or your favorite jam)
½ cup reduced-sodium soy sauce
1 tsp. sesame oil
½ cup water
1 bunch green onions, sliced1-2 medium serrano chiles, cut in half, seeds removed, chopped
Sea salt and ground black pepper (to taste; optional)
1¾ lb. raw tri-tip roast
Preparation:
1. Place ginger, garlic, jam, soy sauce, oil, and water in a blender; cover. Blend until smooth.
2. Add onions and chiles; pulse until blended. Season with salt and pepper if desired.
3. Place tri-tip in glass dish; top with marinade. Marinate, covered, in refrigerator for 2 to 3 hours.
4. Preheat grill on high.
5. Place tri-tip on grill; brown for 5 minutes on each side.
6. Reduce heat to medium; cook slowly, basting with marinade every 5 to 10 minutes. Cook for 15 to 20 minutes on each side or to desired doneness. Test for temperature with a meat thermometer in the thickest part of the tri-tip reaching 125° F. for rare and 140° F. for medium.
7. Remove from grill; cover with foil and let sit for 10 minutes. Slice thinly across grain.
1. Place ginger, garlic, jam, soy sauce, oil, and water in a blender; cover. Blend until smooth.
2. Add onions and chiles; pulse until blended. Season with salt and pepper if desired.
3. Place tri-tip in glass dish; top with marinade. Marinate, covered, in refrigerator for 2 to 3 hours.
4. Preheat grill on high.
5. Place tri-tip on grill; brown for 5 minutes on each side.
6. Reduce heat to medium; cook slowly, basting with marinade every 5 to 10 minutes. Cook for 15 to 20 minutes on each side or to desired doneness. Test for temperature with a meat thermometer in the thickest part of the tri-tip reaching 125° F. for rare and 140° F. for medium.
7. Remove from grill; cover with foil and let sit for 10 minutes. Slice thinly across grain.
Spinach Strawberry Walnut Salad
Ingredients:1½ cups fresh baby spinach
4 oz cooked chicken breast, boneless, skinless, sliced
1 cup sliced strawberries
8 raw walnut halves
Preparation:
1. Place spinach in a medium serving bowl.
2. Add chicken, strawberries, and walnuts; toss gently to blend.
3. Top with your favorite dressing and enjoy!
1. Place spinach in a medium serving bowl.
2. Add chicken, strawberries, and walnuts; toss gently to blend.
3. Top with your favorite dressing and enjoy!
Check out these and more at The Beachbody Blog!
No comments :
Post a Comment