Servings: 2

Weight Watcher Smart Points: 248

Preparation Time: 30 Minutes

Cooking Time: 5 Minutes

Ready In: 90 Minutes

Ingredients

    Instructions

    1. Prepare Quinoa as described on the package
    2. Heavily season the steak with salt and pepper
    3. It is crucial that you don’t just sprinkle a bit of salt and pepper on it
    4. As mentioned before please make sure that the steak is at room temperature so that you can cook it to perfection.Heat a cast iron pan to high heat
    5. Once it is hot place the steak in the pan and fry it
    6. I recommend frying it for about 4 minutes on each side turning it over only once
    7. If you are making rumpsteak you should stir the fat on the side as well
    8. It will add great flavor to the meat.While frying the steak chop an avocado and the two tomatoes
    9. We recommend to remove the flesh from the tomato because it is too watery
    10. Add a pinch of salt and pepper and the juice of one lime.Finely chop the chilli and add it to the avocado tomato mixture
    11. Round it off with some high quality olive oil.Once the meat is done slice it in thick slices and drape it on top of the quinoa
    12. Top everything off with the tomato avocado mixture.Enjoy your meal.Place a pizza stone on the bottom rack of the oven and preheat to 425 degrees.Heat a large skillet to medium and add onion
    13. Cook for 8 minutes
    14. Add spinach or kale and cook until wilted
    15. Add garlic and cook for 1 more minute
    16. Transfer to a medium bowl and toss with roasted red peppers.Roll pizza crust into a large rectangle on a sheet of parchment paper, using gluten free flour as needed to avoid sticking
    17. Spread vegetable mixture evenly, leaving a 1 inch border
    18. Top with mozzarella and ½ of the Parmesan and sprinkle with oregano and red chili flakes
    19. Fold the short ends of the dough in and roll the long end, using the parchment paper as needed to assist in rolling
    20. Sprinkle with remaining Parmesan
    21. Use a pizza peel or back of a cookie sheet, transfer parchment paper to your pizza stone.Bake for 25 to 30 minutes, or until golden brown
    22. Serve warm with marinara for dipping.In a large bowl combine quinoa, spinach, feta, red onion and basil
    23. Toss with dressing and top with pine nuts to serve.Preheat oven to 420 degrees
    24. 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
    25. Shape into balls and place on the prepared baking sheet
    26. Cook until browned and crispy, about 15 to 18 minutes.Combine chia seeds and water and set aside for 15 minutes
    27. Make dressing by combining chia gel, water, olive oil, vinegar, mustard, maple syrup, salt and pepper in a blender and processing until smooth.Meanwhile, heat a large pot of water to boiling
    28. Add broccoli and cook for 3 to 5 minutes
    29. Drain and rinse with cool water
    30. Divide quinoa among bowls
    31. Top with broccoli, pepper, radishes, spinach and micro greens
    32. In a small saucepan, combine quinoa, peanut butter and yogurt
    33. Heat until just warm
    34. Transfer to a bowl and top with raspberries.Combine tomatoes, quinoa, red onion, avocado, jalapeño, cilantro, garlic, lime juice and olive oil in a bowl
    35. Sprinkle with sea salt, cumin, paprika and chipotle chile powder and stir gently.In a large plastic ziplock bag, combine lime juice, tamari, olive oil, cumin, and chili powder
    36. 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
    37. Add chicken or tempeh and cook until browned and cooked through
    38. 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
    39. Top with peppers and chicken, cheese and avocado
    40. Sprinkle with cilantro and drizzle with sauce.Rinse quinoa and cook in a rice cooker as you would cook rice using the veggie broth or water
    41. You can also cook on the stove following the package directions
    42. Also make sure to cook the lentils if they are not precooked.Meanwhile, wash and chop spinach
    43. Chop peppers
    44. Place both in a large bowl
    45. Place lentils in the bowl
    46. Once the quinoa is done place it in the bowl while hot and mix well
    47. This will wilt the spinach just a bit
    48. Add vinegar and lemon
    49. Place in the refrigerator for at least 15 minutes to chill
    50. Once chilled, add salt and pepper to taste
    51. Depending on the lentils and peppers you used you may not need a lot of seasoning.In a medium bowl combine quinoa, black beans, eggs, salsa, cilantro, onion, cheese and garlic
    52. Stir in breadcrumbs, cumin, chipotle chili powder and sea salt
    53. Allow to sit for 5 to 10 minutes.Form into small patties.Heat oil in a heavy skillet over medium low
    54. Add patties to the skillet (you will need to do this in batches so you don't overcrowd the pan)
    55. Cover and cook until the bottoms are brown and you see the edges start to dry, about 10 minutes
    56. Flip and cook for another 8 to 10 minutes, until brown.Serve with avocado, salsa and spicy yogurt spread.In a small saucepan, warm the almond milk on low heat
    57. 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
    58. 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
    59. Add broccoli and cook for 2 minutes, until bright green
    60. Remove broccoli from skillet.Add coconut oil to the same skillet
    61. Add onion and red pepper and cook for 3 minutes, stirring occasionally
    62. Return broccoli to the pan and add scallions
    63. Cook for 2 minutes, until crisp-tender
    64. Remove vegetables from skillet.Add 1 tablespoon coconut oil to the skillet
    65. Add garlic, ginger and chicken or tempeh
    66. Cook until chicken is cooked through, about 5 minutes
    67. Return vegetables to the pan
    68. Toss with tamari and maple syrup
    69. Add salt, pepper, red pepper flakes and stock
    70. Cook, scrapping the bottom for one more minute.Divide quinoa among bowls
    71. 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
    72. Cover and cook until all the water is absorbed – about 15-20 minsThen stir in frozen peas and flax seeds
    73. 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
    74. 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
    75. Turn heat to medium and simmer quinoa for about 20 minutes until the water is evaporated and quinoa is cooked through
    76. Set aside.Make the lemon vinaigrette, in a small bowl, or jar add olive oil, lemon juice, dijon mustard, and salt
    77. Wisk until combined
    78. 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
    79. 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
    80. Chop the shallot into a small dice and add it to the pan
    81. Season with a pinch of salt and pepper
    82. 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.To make the hummus:Combine the mango, garlic, tahini, lemon juice, and cider vinegar in a blender or food processor until completely smooth.Add the curry powder, amchur and cayenne pepper if using, smoked paprika, salt, and chickpeas, and puree until completely smooth.Add more salt to taste as needed, and set aside.To make the slaw:Sprinkle the shredded carrot with a bit of salt and let sit in a sieve or colander for a few minutes to drain some of the liquid.Add the carrot to a bowl with the jalapeno, onion, lime juice and zest, agave nectar or honey, and tamari or soy sauce
    83. Toss to combine all of the ingredients and set aside.To assemble a quinoa bowl:Combine cooked quinoa with a scoop of hummus, the carrot slaw, chopped fresh cilantro to taste, and any other veggies being used
    84. Leftovers will keep in the fridge for about a week; store the slaw in a separate container.In a small bowl combine chia seeds and water
    85. Set aside to thicken for 10 to 15 minutes.Once chia and water have formed a gel combine chia gel, balsamic vinegar, mustard, garlic, peppers and salt in a blender
    86. Process until well combined
    87. With the blender running add the olive oil in a steady stream
    88. Process until emulsified.Meanwhile, spray a medium skillet with olive oil spray and heat to medium
    89. Add shallots and red pepper and cook for 8 to 10 minutes, until tender
    90. Add sun dried tomatoes and cook for another three minutes
    91. Remove from heat and allow to cool.Spray a saucepan with a little olive oil and add quinoa
    92. Cook for three to four minutes
    93. Add bouillon and water and bring to a simmer
    94. Reduce to low and cover
    95. Cook on low for 30 to 35 minutes
    96. Remove from heat and place a clean dish towel over the pot
    97. Cover and allow to sit for 10 minutes
    98. Place quinoa on a cookie sheet to cool.In a large bowl combine red pepper, shallot, sun dried tomato, quinoa and black beans
    99. Toss with 1/4 cup of dressing
    100. Sprinkle with blue cheese and drizzle with additional dressing as desired.Pour the broth into a small pot, place it over high heat, and bring to a boil
    101. Add the quinoa, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes
    102. Set aside to cool to room temperature.Add the basil, sun-dried tomatoes (and oil), pine nuts, breadcrumbs, onion, Parmesan, garlic, cayenne, egg and salt to a food processor fitted with the blade attachment
    103. Process until you have as smooth a consistency as possible
    104. Use a rubber spatula to transfer this to a large mixing bowl.Add the cooked, cooled quinoa to the bowl and mix until everything is evenly incorporated.Cover a baking sheet with parchment paper, and then about 1 generous tablespoon each, shape the quinoa mixture into about 2-dozen round "bites." Roll each one between your hands to create a smooth, round surface
    105. Cover with plastic wrap and refrigerate for at least 1 hour
    106. Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat
    107. Once the pan is very hot, add the quinoa bites, with at least an inch between them
    108. (Depending on the size of the pan, you may need to do this a few batches.) You should hear a sizzling sound when they hit the pan — if you don’t, wait because the pan isn't hot enough.  Sauté for 1 to 2 minutes, then carefully use the back of a spoon to roll them
    109. Do this every minute or so, until the entire outside surface is golden brown
    110. Then reduce the heat to low, cover and cook for another couple of minutes or so, to be sure the inside has cooked through.Serve hot or warm.Combine all the ingredients in a food processor and purée until the mixture forms a ball in the machine
    111. You want the mix to form a 'dough', but be careful not to over-mix it, as that will make it too sticky
    112. Taste and adjust seasoning.Measure out dough into approximately 1 Tbsp
    113. sized balls
    114. Set a frying pan to medium heat
    115. One the pan is warm, add enough high-heat suitable oil (such as avocado or coconut) to cover the bottom of the pan
    116. Add falafel, a few at a time as to not crowd the pan
    117. Let brown on all sides - I found the best way to do this was with a slight agitation of the pan
    118. Serve with fresh veggies of choice and Yoghurt Tahini Sauce
    119. Wraps, sprouts, avocado, cucumber, peppers, greens, mint, hummus, olives, or tomatoes to serve.Combine all ingredients in a bowl
    120. Taste and adjust for seasoning.Measure out 1 cup quinoa and 1.5 cups water
    121. Rinse the quinoa by placing it in a fine mesh strainer and running it under cool water from the tap
    122. Be sure to rinse well, use your hands to rub the quinoa while rinsing, so so for at least 2 minutes under the running water
    123. Drain
    124. Place quinoa in a saucepan, add water and bring to the boil over medium-high heat
    125. Reduce heat and simmer, lid on, for 12 minutes or until there is just a slight chew
    126. Take it off the heat and let sit for a few minutes
    127. Fluff with a fork
    128. Allow quinoa to cool and fold in all remaining ingredients
    129. To make the dressing, simply stir all the above mentioned ingredients together
    130. Drizzle the dressing generously over the quinoa salad
    131. Garnish with a sprinkling of chopped preserved lemon.

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