Quinoa Salad with Mango, Avocado and Sweet Lime Vinaigrette

I love quinoa… I love mango… and I love avocado. So, why not combine all of these delicious ingredients together for a perfect little quinoa salad? That’s how I created this simple yet satisfying dish; it’s refreshing with a hint of sweetness, and full of vitamins, minerals and healthy fat. Dig in!

Quinoa, Mango and Avocado Salad with Sweet Lime Vinaigrette

Ingredients:

For the salad:

  • 1 small mango, peeled and cut into cubes
  • 1/2 avocado, peeled, pitted, and cut into cubes
  • 3/4 cup cooked quinoa

For the dressing:

  • 1/2 tsp fresh lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon good quality olive oil
  • Agave
  • Salt and pepper, to taste

Directions:

  1. Make the dressing: in a small bowl whisk together lime zest, lime juice, olive oil, a squeeze of agave, and a pinch of salt and pepper.
  2. In a separate bowl gently mix together quinoa, mango and avocado. Drizzle with 1.5 teaspoons of vinaigrette and toss (you can always add more vinaigrette if you’d like). Serve at room temperature.

Makes 1 Serving

Copyright Kameron Tunila (Food to Thrive)

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Quinoa Salad with Tomatoes & Fresh Basil

This dish is so simple yet so delicious! The classic flavor combination of tomato and basil combine with nutty quinoa for a nutrient dense meal that’s perfect for a quick lunch or dinner, or as a side dish. Enjoy!

Quinoa Salad with Tomato & Basil

Ingredients:

  • 1/4 cup dry quinoa
  • Handful of cherry tomatoes, halved lengthwise
  • 7-10 fresh basil leaves, thinly sliced
  • Good quality extra virgin olive oil
  • Salt & pepper, to taste

Directions:

  1. Cook quinoa according to package instructions. Once done, set aside and let the cooked quinoa come to room temperature.
  2. Toss in halved cherry tomatoes, basil leaves, a dash of olive oil and a pinch of salt and pepper. Mix well and serve.

Makes 1 Serving as a main dish

Copyright Kameron Tunila (Food to Thrive)

 

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Gingered Tofu and Veggie Stir Fry with Sesame and Tamari

This is one of my favorite go to stir fry recipes. Delicious fresh ginger, garlic and tamari all combine together for a flavorful, satisfying dish that’s super healthy and full of nutritious veggies and protein. If you’re not a tofu eater, you can always sub chicken, shrimp or beef. Fast, simple, delicious; now that’s my kind of weeknight meal!

Gingered Tofu and Veggie Stir Fry with Garlic and Tamari

Ingredients:

  • 8 oz super firm tofu
  • Extra virgin olive oil
  • Toasted sesame oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced bell pepper (I prefer a mixture of red, yellow and orange)
  • 1/2 cup diced zucchini
  • 2 tablespoons thinly sliced shallot
  • 3 cloves garlic, minced
  • 2-3 teaspoons freshly grated ginger (if you don’t have a microplane, you can mince the ginger)
  • Rice wine vinegar
  • Low sodium tamari or soy sauce
  • 2 cups baby spinach
  • 1 scallion, thinly sliced (white and light green portion only)
  • Toasted sesame seeds, to garnish
  • Chopped cashews, to garnish
  • Brown rice or quinoa to serve with stir fry
  • Salt and pepper, to taste

Directions:

  1. Drain 8 oz of super firm tofu. Set on a clean kitchen towel, and top with another kitchen towel (or paper towels). Weigh down by putting a pan on top of the covered tofu, and placing something heavy like a can of beans or tomatoes on top. This will place extra pressure on the tofu and help it excrete extra moisture and firm up without falling apart in your stir fry. Weigh down for about 20 minutes on each side. After tofu is done draining, cut into bite sized cubes and set aside. (If you like your tofu a little soft, you can always skip this step. If you’re pressed for time, this step can be done ahead of time and the drained tofu can be placed back in the fridge until it’s time to cook.)
  2. Heat a medium skillet over medium heat. Add a dash of olive oil and a dash of sesame oil. Add diced onion and saute until onions begin to soften, about 3-5 minutes.
  3. Add in diced bell pepper and zucchini, and season lightly with salt and pepper. Saute for another 4 minutes or so, then add in the sliced shallots and cubed tofu. Continue to saute for another 2 minutes.
  4. Toss in minced garlic, grated ginger, and a dash of rice wine vinegar. Using your spatula, lightly scrape the bottom of the pan as you continue to saute. This will loosen up all the browned bits on the bottom, which equals more flavor!
  5. Add spinach and tamari (depending on how much you like), and cook until spinach starts to wilt, approximately 2-3 minutes.
  6. Serve stir fry over brown rice or quinoa, and top with sliced scallion, toasted sesame seeds and chopped cashews.
  7. Enjoy!

Makes 2 servings

Copyright Kameron Tunila (Food to Thrive)

 

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Fig Salad with Walnuts and Blue Cheese

This is a refreshing, filling salad that’s perfect for late summer/early fall. Full of nutritious greens, fruity figs, earthy walnuts and a simple homemade vinaigrette, this is a salad that’s perfect for lunch or dinner!

Fig Salad with Walnuts and Blue Cheese

Ingredients:

 For the salad:

  • 2 cups Spring Mix lettuce
  • 2 tablespoons crumbled gorgonzola or blue cheese (can sub goat cheese)
  • 4 fresh figs, thinly sliced
  • Handful of walnuts, roughly chopped

For the Vinaigrette:

  • 1/2 tablespoon good quality olive oil
  • 1/2 tablespoon fig balsamic vinegar (I love this vinegar because it adds sweetness to your vinaigrette with a touch of acidity that’s necessary for a balanced dressing. It’s delicious! You can sub any fruity balsamic vinegar or plain balsamic if desired.)
  • Salt and pepper to taste

Directions:

  1. In a small bowl whisk together olive oil and fig balsamic vinegar. Season lightly with a pinch of salt and pepper. Set aside.
  2. In a large bowl toss spring mix, cheese, figs and walnuts. Drizzle with dressing and toss to combine.
  3. Enjoy!

Makes 1 Serving

Copyright Kameron Tunila (Food to Thrive)

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