Quinoa Edamame Salad
Inspired by PCC Community Market and modified
Cut seaweed paper thinly.
Make quinoa: Boil 3 cups water; add quinoa. Bring back to a boil, stirring. Reduce heat to low, cover and simmer for 10 minutes. Remove from the heat, allow to sit covered until water is absorbed, stir to fluff. Add thawed out edamame. Add toasted sesame seeds. When ingredients have cooled, mix together quinoa, seaweed, edamame and sesame seeds.
Heat sesame oil, garlic, ginger and red pepper flakes for a few minutes in a sauté pan over medium heat; pour over quinoa mixture. Add rice vinegar and tamari; mix well and serve.
1.25 pounds ground sirloin, bison, chicken sausage or ground chicken or turkey (which has the least amount of fat)
1/3 c of oats, panko, bread crumbs, sweet roasted or whatever grain or butternut squash
1 small onion chopped
3 cloves garlic, minced
1 teaspoon Worcestershire sauce homemade see below
1/3c. grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes Optional
Salt and pepper to taste
You can also toss in a cup of roasted veggies and kale in to get more veggies.
1. Preheat oven to 400. Line a baking sheet with Aluminum foil and spray with cooking spray for easy clean-up.
2. Mix all ingredients together in a large bowl until combined. Be careful not to over mix. I use my hands and use a ¼ cup to scoop and place on baking sheet.
3. Bake for 20-22 minutes, until done.
Serves 36. 3 is one serving 88 calories, 4 grams of protein, 3 grams of fat and 2 grams of carbs. Depending on what type of meat-sirloin, bison, chicken sausage, ground turkey or chicken.
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Homemade Worcestershire sauce:
Brought to You by Adriana
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