Category: Fish Recipes


Apr
2017

Avocado Tuna Salad

categories: 30 Minute Meals, Appetizer Recipes, Fish Recipes, Salad Recipes

Avocado Tuna Salad

Step up your salad game by making this quick and easy Avocado Tuna Salad. Those who are lucky enough to enjoy this gem of a recipe will never know the mayonnaise has been replaced with an avocado! Subbing an avocado for mayonnaise is a healthier choice not only because it contributes to your healthy omega-3 fatty acid servings for the day, it also adds flavor and a creamy mayonnaise-like texture. The celery, apple, and pecan pieces provide a nice crunch. The Spicy Roasted Chickpeas and Dijon Mustard give it a little extra kick. While the fresh pomegranate seeds provide a refreshing fruitful taste. Mix them all together and you’ve got yourself one heck of a meal! 

Just look at all of those delicious ingredients! YUM!

Avocado Tuna Salad Ingredients

You can add normal chickpeas if you want, but I prefer to roast my chickpeas with spicy seasonings to add some extra kick when making this recipe.  I suggest following my Spicy Roasted Chickpea recipe. It’s one of my favorites and only takes 15 minutes. When I make this recipe I season my chickpeas, throw them in the oven on broil for 15 minutes, and chop all of the veggies while they’re cooking. The timing really does work out nicely! 

Avocado Tuna Salad

Once your chickpeas are done roasting (you can even roast them a few hours or a day before you’re ready to use them if you want to speed things up) the rest of this recipe is a piece of cake! All you have to do is combine all ingredients in a large mixing bowl and mix well. Seriously… it’s that easy! 

One tip: make sure you use a very ripe avocado. Reach for a softer avocado because it will be easier to mix in. The softer the avocado the creamier your tuna salad will taste. Just make sure your avocado isn’t so soft that it has become rotten. When picking your avocado look for a dark greenish brown fruit. Once you’ve found one remove the stem from the top. If the color beneath the stem is bright green you’re good to go. If you see a white-ish green or brown color put it back and try again. 

Avocado Tuna Salad (12 of 18)

Growing up, my mom always served tuna salad on bread or with crackers. Now that I am older and a little more health conscious, I prefer to enjoy my Avocado Tuna Salad with endive leaves. I love endives because they provide the same crunch like you would get from a chip and are packed full of nutrients, such as vitamins A and K, folate, and fiber. Forewarning, they are a tad bitter at first bite and might take a little getting used to. Just be sure to wash them before eating- this should help eliminate some of the bitterness. 

Avocado Tuna Salad- Endive Leaves

If you elect to use endives, one or two endive stems should do the trick for this recipe. I usually buy mine at Trader Joe’s. They have a great 3-pack of “Red and White Belgian Endives” Stems, which are perfect for leftovers. They are usually located in the sam refrigerated area with all of the lettuce. If you’re not a loyal Trader Joe’s shopper like myself, you should be able to find these at your local grocery store in the same vicinity as the lettuce. You should store your endives in the refrigerator until you’re ready to use them. 

Before cutting your endives rinse them with lukewarm water, stem side down (the water will help the leafy tops spread apart) and pat dry with a paper towel. Place endive stems on a cutting board and slice through the thick end of the stem, as pictured below. Next, simply peel the leaves apart and voila! your endives are ready to be eaten! 

Simply scoop, eat, and enjoy! 

Avocado Tuna Salad with endive scoop

Avocado Tuna Salad
Serves 4
Enjoy this creamy tuna salad made with avocado, spicy roasted chickpeas, crunchy celery, apple pieces, pecans, and juicy pomegranate seeds over endive leaves.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. • 1 (15 oz) can Albacore Tuna in water no salt, drained
  2. • 1 pink lady apple, chopped
  3. • 3 celery sticks, chopped
  4. • 1/4 cup of raw pecans, chopped
  5. • 1/2 cup fresh pomegranate seeds
  6. • 1/4 cup spicy Dijon Mustard
  7. • 1 can chickpeas, spicy roasted
  8. • 1 ripe avocado, cubed.
  9. • Endive leaves for serving (optional)
Instructions
  1. • Roast your chickpeas if you have not done so already. (I suggest using my Spicy Roasted Chickpea recipe- it only takes 15 minutes!)
  2. • While chickpeas are roasting chop apple, celery sticks, and pecans and set aside.
  3. • De-seed pomegranate and set seeds aside.
  4. • Open canned tuna, drain water, and scoop tuna into a large mixing bowl
  5. • Add chopped apples, celery, pecans and pomegranate seeds in mixing bowl with tuna and combine. Mix in spicy roasted chickpeas when done cooking.
  6. • Pour spicy Dijon Mustard over contents and mix until all ingredients well combined.
  7. • Cut avocado into small cubes. Add cubed avocado into tuna and mix until avocado cubes are squished and all ingredients are well combined.
  8. • Wash and cut endive leaves. Scoop Avocado Tuna Salad with endive leaves, eat, and enjoy!
Notes
  1. • If using Endive Leaves buy at least 2 Endive Stems. Store Endives in refrigerator until ready to use. Store left over endive leaves in an airtight container or zip lock baggie in the refridgerator.
  2. • Store left over Avocado Tuna Salad in refrigerator in an airtight container for up to three days. Stir Avocado Tuna Salad with a spoon before re-serving.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com

 

 


Oct
2014

Chickpea, lemon, and tuna salad

categories: Appetizer Recipes, Fish Recipes, Salad Recipes

Lemon, chickpea, and tuna salad (14 of 16) copy

Lately I’ve been using chickpeas non-stop in my recipes. They’re so versatile and easy to cook with, not to mention they have great health benefits! They’re an excellent source of fiber, full of iron, and believe it or not, actually have a lot of protein! With all these pro’s, I couldn’t resist adding them to this tuna salad recipe!

Lemon, chickpea, and tuna salad (1 of 16)

One thing I love about this tuna salad recipe is it requires NO cooking, making it the perfect recipe for one of those “I’m too lazy to cook” nights. All you have to do is chop the ingredients and mix them together.

Chop and dice fresh cucumbers, onions, tomatoes, bell peppers, and parsley, then zest and juice your lemons.  

 

In a large bowl combine your veggies and add in your chickpeas, lemon zest, fresh lemon juice and mix.

Lemon, chickpea, and tuna salad (6 of 16)

 

Lemon, chickpea, and tuna salad (9 of 16)

Fold in your tuna and a dash of EVOO, followed by salt, pepper, and spicy dijon mustard to taste. Fold and mix all ingredients together until everything is completely combined. Scoop into a bowl or onto pita bread and enjoy! 

Lemon, chickpea, and tuna salad (10 of 16)

Lemon, chickpea, and tuna salad (11 of 16) Lemon, chickpea, and tuna salad (12 of 16) Lemon, chickpea, and tuna salad (13 of 16) Lemon, chickpea, and tuna salad (14 of 16) Lemon, chickpea, and tuna salad (15 of 16) Lemon, chickpea, and tuna salad (16 of 16)

Chickpea, lemon, and tuna salad
Serves 5
A fresh medley of chickpeas, tomatoes, onions, cucumbers, and bell peppers, mixed with lemon juice and tuna. Mixed with spicy mustard instead of mayo, this tuna salad is a light and refreshing dish for you to enjoy anytime of the day!
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. • 1 (15.5 oz.) can of chickpeas, drained
  2. • 3 Roma tomatoes, chopped
  3. • 1/2 red onion, diced
  4. • 1 handful of chopped parsley
  5. • 1 red bell pepper, diced
  6. • 1 cucumber, diced
  7. • 1/2 tsp lemon zest
  8. • 3 Tbs lemon juice
  9. • 1 tsp extra virgin olive oil (EVOO)
  10. • Salt and pepper to taste
  11. • 1 (12 oz.) can chunk light tuna in water
  12. • 3 Tbs Dijon mustard
Instructions
  1. • Combine all ingredients together in a bowl and fold tuna in last
  2. • Top with dijon mustard and mix until all ingredients are completely combined
  3. • Sever over a bed of lettuce, pita bread, crackers, or eat with fork and enjoy!
Notes
  1. Store in airtight container in refridgerator for 4 - 5 days.
God Save the Quinoa https://www.godsavethequinoa.com/
 Fabulous recipes by Mandi at godsavethequinoa.com

 


Sep
2014

Skinny Coconut Shrimp

categories: Appetizer Recipes, Fish Recipes

Skinny coconut shrimp_title2Looking for a fun appetizer or dinner recipe that’s both delicious AND healthy? Want to make all of your friends think you spent HOURS making dinner without the effort? Well, have I got a recipe for you! At 328 calories per serving, these tasty Skinny Coconut Shrimp will make your friends question if you stole them from a celebrity chef. 

If you’re wondering what makes this typical comfort-food soo healthy, let me tell you my secret. My recipe uses Japanese style breadcrumbs mixed with shredded coconut flakes cooked in the oven instead of coconut infused batter fried in a grease pit. 

Skinny Coconut shrimp_6

You’ll need 24 TAIL ON large (jumbo or butterfly) shrimp for this recipe. It doesn’t matter if they’re pre-frozen or not, but you’ll save some major prep time if you buy your shrimp already peeled and de-veined. If you elect to buy fresh shrimp, the fishmonger at the grocery store will usually do this chore for you, free of charge, if you ask! 

skinny coconut shrimp_plate

Set your oven to 425 degrees F so you can prepare your shrimp while things are heating up. To do this, arrange three plates in the following order: one plate of flour, one plate with a whisked egg, and one plate with your coconut/panko mix. One by one cover each individual shrimp in flour, then egg, then coconut/panko mix. Arrange seasoned shrimp on a foil lined cookie sheet, sprayed with cooking spray. Continue doing this until all shrimp have been prepared, then place in the oven for 8 minutes. 

Skinny Coconut Shrimp_2While you shrimp are cooking, make your apricot dip. This is seriously the EASIEST thing to make! All you have to do is stir your apricot preserves, crushed red pepper flakes, and rice wine vinegar in bowl until they’re combined, and place it in the oven until your shrimp are ready. 

Skinny Coconut Shrimp_4After 8 minutes, grab a spatula and flip over your shrimp so the other side can cook. You only have to wait 6 more minutes or until your shrimp turn golden brown before you can enjoy them! When time’s up, remove from the oven, serve with the apricot dipping sauce and enjoy! 

Skinny Coconut Shrimp
Serves 4
Put a healthy spin on a traditional comfort food and make these Skinny Coconut Shrimp for your next meal. With 328 calories per serving there's room for seconds...and thirds!
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Ingredients
  1. • 24 tail on shrimp, peeled and deveined
  2. • 1 egg
  3. • 1/2 cup shredded, unsweetened coconut flakes (I prefer Red Hill brand)
  4. • 1/2 cup Japanese panko
  5. • 1 tsp salt
  6. • 1 tsp pepper
  7. • 1 tsp cayenne
  8. • 2 Tbs flour
  9. • 1 tsp lemon zest
  10. • 1/2 cup apricot preserves
  11. • 2 tsp crushed red pepper flakes
  12. • 1 Tbs rice wine vinegar
  13. • Cooking spray
Instructions
  1. • De-thaw shrimp if frozen or peel and devein if needed (be sure to leave tail on)
  2. • Pre-heat oven to 425 degrees F, line a cookie sheet with foil, and spray with cooking spray.
  3. • Arrange three plates in a row. On the first plate pour the flour. On the next plate crack and whisk the egg. Combine the coconut flakes, panko, salt, pepper, cayenne, and lemon zest on the last plate, and lay plates, in order, side by side. (flour, egg, coconut/panko mix)
  4. • Take each shrimp individually and cover in flour (shake excess flour off)
  5. • Next, dip the floured shrimp into the egg so that it is completely covered.
  6. • Finally, Roll the shrimp in the coconut/panko mixture so that both sides are completely covered and mixture sticks, and lay on cookie sheet.
  7. • Repeat until all shrimp are covered.
  8. • Lightly spray tops of shrimp with cooking spray and place in oven for 8 minutes at 425 degrees F. (Spraying shrimp with cooking spray is required to make your shrimp crispy. I used PAM.)
  9. • While shrimp are cooking make the dipping sauce. Combine the apricot preserves, red pepper flakes, and rice wine vinegar in a bowl and whisk with a fork. When ingredients are well combined, place dip in refrigerator until you're ready to eat.
  10. • After 8 minutes, use a spatula and flip shrimp on opposite side and cook in oven for 6 more minutes or until shrimp turn golden brown.
  11. • When finished, remove, serve, and enjoy!
God Save the Quinoa https://www.godsavethequinoa.com/
If you come back for seconds… or thirds I promise I won’t tell! 🙂 

Fabulous recipes by Mandi at godsavethequinoa.com


Jul
2014

Grilled Salmon Kebabs

categories: Appetizer Recipes, Fish Recipes

Lemon Salmon Kebabs (6 of 6)

Are you tired of cooking salmon in the oven, using the same spices, in the same dish, over and over again? I was. So, to spice things up I decided to take a stab at making some salmon skewers on the grill. (No pun intended). Believe it or not, they’re super easy to make and only require a few ingredients (salmon, lemons, some spices, and olive oil spray) and a couple of pieces of hardware (bamboo skewers and a grill).

I tested this recipe out on my parents and I think they thought the idea of salmon kebabs sounded strange because when I first told them what I was planning on cooking they told me they “didn’t like salmon”. Now, now, Mom and Dad, if you’re reading this, I’ve been your child for over 24 years and know all of your tricks (because I often use them myself). There’s no fooling me! But to ease the tension I grabbed some shrimp to make shrimp skewers for those who wanted to be difficult… I won’t mention any names. Anyways, the point of this story is that once the salmon kebabs were cooked and placed on the table the reluctant and curious words from my parents of “I’ll just try a bite” quickly turned into “Are there anymore salmon skewers?” and “Can you make some more?”. Now those are pretty bold words from someone who “doesn’t like salmon”. This recipe was a hit and apparently turned salmon haters into salmon lovers. I hope it will do the same for you!  

Lemon Salmon Kebabs__3 (1 of 1)

What kind of salmon do I need? Go to the fish counter at your local grocery store (I went to Central Market) and look for skinless salmon filets. You will need about one pound of salmon to make 8 kebabs. There will probably be a plethera of choices to choose from and all of them will most likely still have the skin on them. Talk to the fishmonger behind the counter (the fishmonger is the “butcher” of the fish counter) and tell him or her that you’re planning on making salmon kebabs and that you need the skin removed and the filets cut into equal sized 1 – 1.5 inch cubes. The fishmonger should be able to do this for you at no extra charge. I LOVE asking the fishmonger to do this (and peel and de-vein my shrimp). If you don’t do so already, take advantage of these services. It’ll save you a ton of prep time when you get home! As for what type of salmon to use, its up to you. I recommend using fresh salmon from behind the fish counter, not the kind that comes frozen in a bag like a bunch of chicken breasts. But like I said, the choice is yours!  

What else do I need to know? When you’re at the store, buy the biggest lemons you can find. If I remember correctly, I found some HUGE ones at Central Market that were from Mexico. You will need to slice the lemons very, very thinly and fold each slice in half to put on the bamboo skewers. This is much easier to do with big lemons. Trust me! 

You will need to use TWO bamboo skewers for each kebab. So, make sure you have enough! Also, do NOT forget to soak your bamboo skewers in water for at least 15 minutes before assembling kebabs and placing them on the grill. This will prevent your skewers from catching on fire once they’re on the grill. Make sure your skewers are fully submerged in water. From my experiences, you can’t soak your skewers for too long. To make sure I don’t forget to do this, I’ll throw my skewers in a bowl of water before I leave to go get ingredients or will start soaking them as soon as I get back from the grocery store just to make sure they have plenty of time to marinate before I start cooking. 

Lemon Salmon Kebabs (1 of 6)

Where do I start? Before you do anything, soak your bamboo skewers in water. Next, skin and cube your salmon filets (if your fishmonger has not done so already). Using a mandolin or a very sharp knife, cut your lemons into very thin slices. Keep in mind that these lemon slices will be folded in half when you’re assembling the kebabs. If they’re too thick they might break in half and fall off when you put them on the grill. 

Once your lemon slices and salmon cubes are cut, you can start to assemble your kebabs. Each kebab will have 6 salmon cubes and 5 lemon slices. Each kebab should start and end with salmon. To assemble the kebabs, hold TWO skewers side by side (a little less than once inch apart) so that they’re parallel to each other. Start by sliding a salmon cube on the skewers followed by a folded lemon slice. Continue until the skewers are full. (The pattern should go a little something like this: salmon, lemon, salmon, lemon, salmon, lemon, salmon, lemon, salmon, lemon, salmon.) As a reminder, each kebab should have 6 pieces of salmon, and 5 slices on lemon, starting and ending with salmon. Once assembled, lay your kebabs on a dish (as pictured below). 

In a separate bowl, combine 2 Tbs oregano, 2 tsp of sesame seeds, 1 tsp cumin, and 1/4 tsp of crushed red pepper flakes and mix well. Sprinkle the oregano sesame seed mixture across all salmon kebabs and head to the grill! 

Lemon Salmon Kebabs (2 of 6)

Heat the grill to medium heat and spay with olive oil cooking spray to prevent kebabs from sticking. When the grill is ready to go, throw on the kebabs! You will cook your kebabs until the salmon is opaque throughout. You will need to turn each kebab occasionally to ensure they cook evenly. Each kebab should take between 8 and 10 minutes to cook, but keep in mind that this time could vary depending on the intensity of your grill. You will know your kebabs are cooked when the salmon turns a light pink color. 

When they’re done, simply remove them from the grill, lay them on a plate, and serve immediately! 

Grilled Salmon Kebabs
Yields 8
A light and refreshing dish that combines the mouth-watering flavors of grilled salmon and fresh lemon, and can be made in less than 30 minutes.
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. • 2 Tbs oregano
  2. • 1 tsp sesame seeds
  3. • 1 tsp cumin
  4. • 1/4 tsp crushed red pepper flakes
  5. • 2 large lemons, very thinly sliced
  6. • 1 pound skinless salmon fillet, cut into approx. 1 inch cubes
  7. • Olive oil cooking spray
  8. •16 bamboo skewers, soaked in water
Instructions
  1. • Soak bamboo skewers in water for at least 15 minutes.
  2. • Combine oregano, sesame seeds, cumin, and red pepper flakes in a bowl and set aside.
  3. • With a sharp knife, cut lemon into very thin slices. (Cut the lemon slices horizontally for best result).
  4. • Remove skin from salmon fillets and cut into EQUAL 1 - 1.5 inch cubes. You want all pieces to be similar sizes so they will cook equally. (You can ask the fishmonger behind the counter at the grocery store to do this for you).
  5. • Assemble the skewers by alternating 6 pieces of salmon and 5 lemon slices on two parallel bamboo skewers. Fold lemon slices in half when placing on skewers. You should start and end each skewer with a piece of salmon.
  6. • Lay skewers side by side on dish and sprinkle oregano sesame seed mix equally on each skewer.
  7. • Turn grill to medium heat and spray with cooking spray.
  8. • Grill salmon kebabs for about 8 - 10 minutes, turning occasionally, until fish is opaque throughout.
  9. • Arrange cooked skewers on a plate, serve, and enjoy!
Notes
  1. If using bamboo skewers soak skewers in water before placing on grill.
God Save the Quinoa https://www.godsavethequinoa.com/

I hope everyone enjoys these as much as my family and I did! I’d love to hear what you think! Feel free to comment or message me with any questions or comments! 

Fabulous recipes by Mandi at godsavethequinoa.com


Jun
2014

Mac and Cheese Shrimp Muffins

categories: Appetizer Recipes, Fish Recipes, Pasta Recipes

Mac and Cheese Shrimp Muffins

Happy Monday! Who loves mac and cheese? I know I do! When I think about mac and cheese I reminisce about being a little kid, making my kraft mac and cheese in the microwave, and pouring on the cheese powder which magically turned into delicious, gold sauce and immediately inhaling the entire bowl! That mac and cheese was oh so good but it was SO unhealthy. I mean whats so appetizing about powdered cheese anyway? …not much if you’re sober or above the age of five. 

Mac and Cheese Shrimp Muffins

Anyways, I am happy to announce that I have discovered a delicious mac and cheese dish that will make you feel like a kid again! They’re made of whole wheat macaroni noodles, are cooked in a muffin pan, and only have 120 calories per muffin! (Compare that to the 230 calories per serving of the traditional stuff). Serving sizes are important to look at when you’re examining the damage on the back of the box. A lot of times a box will say “150 calories per serving” then in teeny tiny letters either below or right above that it says “Servings per box: 4”. If you don’t pay attention to these little details you could set yourself back 600 calories and not even realize it! 

While we’re on the subject, did you know that a serving size is supposed to be (give or take) the size of your fist? Whats that? Muffin pans are also about the size of your fist? And these mac and cheese “muffins” are baked in muffin pans?! Hello portion control! PS- since this recipe makes 12 muffins, this is a great meal to cook at the beginning of the week (aka Monday) and eat leftovers for dinner on Wednesday or to bring to work for lunch! To do so, simply reheat in the microwave!

TIP: Measuring out portions of food before you eat or cook them will help prevent overeating, which makes you feel better and reduces the amount of uneaten food you throw away leaving room for leftovers.   

Mac and Cheese Shrimp Muffins_ God Save the Quinoa (19 of 19)

 Enough about that. I’m hungry. Let’s talk food.

This dish is super easy to cook! In fact, when I started learning how to cook this was always my go to! Now, stating the obvious, but you start by cooking the macaroni noodles. Notice that the recipe calls for 4 cups of COOKED macaroni (AKA about 2 1/2 cups of dry macaroni). Measure out 4 cups when you’re done cooking it. Oh, and be good to your body and use the whole wheat stuff. I promise you won’t regret it! 

I decided to add in fresh spinach and shrimp to get some extra nutrients and protein. If you have a picky eater on your hands, let me share a secret with you. If you disguise healthy food in traditionally un-healthy food, its not only a great April Fools Day prank but this picky eater of yours will never know what they ate! Add the shrimp to the boiling noodles so that it can wilt. 

To stay on the slim side I used Kraft fat-free sharp cheddar cheese and gruyere cheese, which is a wonderfully delicious version of swiss cheese and can be found in the specialty cheese aisle. 

Mac and Cheese Shrimp Muffins

While the noodles are cooking make the cheese sauce. Start by making a roux (a french way of thickening up a sauce) in a saucepan by whisking together flour and butter. Add in some minced garlic and whisk until fragrant. Pour in some skim milk and bring all contents to a boil before reducing the heat to medium. Stir in the cheddar and gruyere cheese and mix until sauce becomes thick. Try to resist sampling the cheese sauce if you can! 

Next, remove the sauce pan from the burner and off the heat and stir in the egg and egg white. By now your noodles should be done cooking, so drain them using a pasta strainer and measure out 4 cups of macaroni. Add those 4 cups to the cheese sauce and mix well before stirring in diced cooked shrimp. Make sure you use 1 1/4 cup of diced, COOKED shrimp! (Ask for 1/2 pound at the fish counter).

Generously grease a 12 pan muffin pan and scoop your soon to be mac and cheese into the cups filling almost to the top. (See picture above for reference). Pop those babies in the oven at 400 degrees F for 10 – 15 minutes and you’ve got yourself some fancy mac and cheese!

Let them cool before removing from the muffin pan. I know it will be hard to wait a few extra minutes, but if you want them to stay in the shape of muffins keep your hands off! Sprinkle with some fresh parmesan cheese and enjoy! 

Mac and Cheese Shrimp Muffins_ God Save the Quinoa (10 of 19)

Mac and Cheese Shrimp Muffins
Yields 12
A healthy and fun way to enjoy mac n cheese, these muffin sized portions ensure you each the right serving size every time!
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Total Time
35 min
Total Time
35 min
Ingredients
  1. • 4 cups cooked whole wheat macaroni noodles (2 1/2 cups dry macaroni noodles)
  2. • 4 cups fresh spinach
  3. • 1 Tbs butter
  4. • 1 Tbs flour
  5. • 1 cup skim milk
  6. • 1 garlic clove, minced
  7. • 1 cup fat-free sharp cheddar cheese, shredded
  8. • 1 cup gruyere cheese, shredded
  9. • 1 egg
  10. • 1 egg white
  11. • 1 1/4 cups pre-cooked shrimp, diced (ask for 1/2 pound of COOKED shrimp at the fish counter)
Instructions
  1. • Cook 2 1/2 cups macaroni in boiling water. When water starts to boil add spinach. Drain water when noodles are cooked and set aside.
  2. • Pre-heat oven to 400 degrees F.
  3. • Melt butter in a saucepan over high heat and add flour. Whisk together to create a roux.
  4. • Stir in garlic until fragrant and pour in milk. Bring all contents to a boil then reduce heat.
  5. • Add cheddar & gruyere cheese to saucepan. Stir cheese until sauce thickens then remove from heat.
  6. • Add egg and egg white into cheese sauce and mix well.
  7. • Add 4 cups of cooked macaroni noodles into cheese sauce. Stir until noodles are completely covered. Stir in diced, cooked shrimp.
  8. • Generously spray a 12 cup muffin pan with non-stick spray and evenly fill each space with a large spoonful of macaroni. Each pan should be filled to the top.
  9. • Bake in oven at 400 degrees for 10 - 15 minutes. Let cool completely before removing from pan and serving.
Notes
  1. 120 calories per muffin.
  2. Store in an airtight container for up to 4 days. Re-heat in microwave.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


May
2014

Tuna Salad in Tomato Cups

categories: Fish Recipes, Salad Recipes

Tuna salad stuffed tomato cups (10 of 12)

Ever since I was a child, I’ve loved tuna salad! My mom used to always make tuna sandwiches to put in my lunch or would serve tuna salad with crackers as a snack. Yum! As I got older and started eating out on my own at those deliciously cute little bakeries, I noticed the ridiculously high calorie count in tuna salad. I’m talking 600-900 calories. At least. For ONE SANDWICH?!?! Uhhh no thanks.

Because of this, I would (and still do) avoid tuna sandwiches at those cute little bakeries like the plague! But I just couldn’t say goodbye to my beloved tuna salad forever, so I figured out how to make a tuna salad of my own. A tuna salad that is healthy and tastes just as good at the unhealthy kind, with 198 calories to be exact! So, attention all cute little bakeries with un-healthy tuna salad, serve this recipe and I’ll start eating your tuna salad again! 

How do I make my tuna salad healthy you ask? Well, let’s start with what makes tuna salad so unhealthy in the first place. There’s one word for it, and that word is mayonnaise. And lots of it. In my recipe, I’ll admit that I do use a mere 2 teaspoons of mayonnaise…but that’s much healthier for you than 2 cups of it!

To make this Healthy Tuna Salad Recipe, I used plain nonfat greek yogurt in lieu of mayo, added lots of fruit (apples and grapes), nuts (chopped walnuts), veggies (celery and white onion shreds), and a hard boiled egg for extra protein. These additions give the tuna salad a great texture and make it more filing for you! I spiced it up with sweet relish, spicy dijon mustard, and even added some sriracha to give it a little extra kick! If spicier foods aren’t your cup of tea- opt out of using the sriracha! 

Now back to those cute little bakeries. I just love how “cute” everything is! If you don’t know what I’m talking about, next time you go into one of these places look around at the pictures decorating the walls, the table linens, the plates, the menus, and the cute little old ladies brunching together in the corner. All of these elements really contribute to the overall atmosphere. In an attempt to recreate this atmosphere at home, I decided to serve my tuna salad in tomato cups! 

Creating these tomato cups is very simple to do! To learn how, simply follow the step by step directions below:

1. Cut off the top of the tomato near the stem. Remove the stem and set aside. (This will be used as your lid later on.)

Tuna salad stuffed tomato cups (1 of 12)

 

 2. Use a knife to “trace” around the edges of the tomato as if you are trying to separate the “core” of the tomato from the “wall”. Be careful not to cut all the way through the skin! You want your tomato to hold the tuna salad- not leak everywhere! 

Tuna salad stuffed tomato cups (2 of 12)

 

 3. Using a large spoon, gently scoop out the insides of the tomato. Re-trace the path you carved out with your knife to continue separating the tomato “core” from the “walls”. Don’t be afraid to use a little force if you get stuck! Continue tracing the path with the spoon until you can insert the spoon all the way to the bottom of the tomato (without puncturing the tomato of course!)  

Tuna salad stuffed tomato cups (4 of 12)

 

4. By now you should be able to fit the spoon all the way around the core of the tomato and lift it up. To continue, simply lift the core out of the tomato and throw it away. You’re almost done! 

Tuna salad stuffed tomato cups (5 of 12)

 

5. Now that you have removed the core, your tomato should look like a bowl or a cup. Use your spoon to scrape the sides of the walls to remove any excess tomato insides remaining. When you’re satisfied with how your tomato looks, put your spoon down! You’re finished! 

Tuna salad stuffed tomato cups (6 of 12)

 

See, that wasn’t so bad!

Now all you have to do is mix all of the tuna salad ingredients together, stuff the tuna salad in the tomato, out it on a plate and voila! you’re done in less than 15 minutes! NOTE: Don’t forget to hard boil the egg! I ALWAYS forget to do this! 

Tuna salad stuffed tomato cups (7 of 12)

 

Tuna Salad in Tomato Cups
Serves 4
A lighter version of tuna salad full of fruit and veggies made with greek yogurt, stuffed in a delicious tomato cup. It takes 15 minutes to whip up and will only cost you 198 calories!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. • 1 (12 oz.) can chunk light tuna in water, drained
  2. • 1 cup celery, diced
  3. • 1 cup red or pink apple, diced
  4. • 1 cup of red grapes, quartered
  5. • 1/2 cup of raw unsalted walnuts, chopped
  6. • 1/4 yellow onion, shredded using cheese grater
  7. • 2 Tbs sweet relish
  8. • 1 hard boiled egg, chopped
  9. • 3 Tbs spicy Dijon mustard
  10. • 2 tsp olive oil mayonnaise
  11. • 1/2 cup non-fat greek yogurt
  12. • 2 tsp sriracha (for some extra kick- optional)
  13. • 4 heirloom or roma tomatoes
Instructions
  1. • Hard boil one egg
  2. • While egg is boiling, hollow out tomatoes so they can be used as bowls.
  3. • When egg is done boiling, remove shell and chop.
  4. • In a bowl, combine tuna, celery, apples, grapes, walnuts, onion, relish, hard boiled egg, mustard, mayonnaise, greek yougurt, and sriracha (if desired). Mix well.
  5. • Scoop tuna mixture into tomato cups and enjoy!
Notes
  1. 198 calories per tuna stuffed tomato cup.
  2. Store leftover tuna in refrigerator in an airtight container for up to 3 days. Serve leftover tuna in tomatoes or over lettuce.
God Save the Quinoa https://www.godsavethequinoa.com/
Fabulous recipes by Mandi at godsavethequinoa.com


May
2014

Tropical Shrimp Salad

categories: Fish Recipes, Salad Recipes

A light and fresh, spicy and sweet salad so tropical, you'll think you're in the Caribbean.

Lately I’ve been craving something light and fresh with a tropical flare. After all, summer is right around the corner and I can’t stop day dreaming about spending my weekends laying out and relaxing next to the pool, getting a tan, and pretending I’m in a fabulous tropical paradise drinking some fruity drink with an umbrella sticking out of the top. If Dallas was closer to a beach, perhaps this daydream would come true! Unfortunately its not so I guess its time for me to come back to reality…{sigh}.
 
Tropical Shrimp Salad
 
Since it’s the middle of the work week and I can’t satisfy my craving to relax in a tropical paradise (or the pool at my apartment) I decided to create a tropical dish in my kitchen instead. Nine ingredients later, I was chowing down on the final product; a tropical shrimp salad, with flavors so fresh I actually thought I was in the Caribbean for a minute or two! The spiciness from the jalapeños and sweetness from the mangos pair extremely well together, satisfying every last taste bud. That’s not all. The best part about this Tropical Shrimp Salad recipe? No cooking required.  
 
Yes, you read that correctly. Nine ingredients. No cooking. 
 
Tropical Shrimp Ingredients
 
Chop. Mix. Done. 
 
 
Tropical Shrimp Salad
 
Its literally as easy as one, two, three. All you have to do is cut everything up according to the directions below, combine all ingredients in a large bowl, and refrigerate until you’re ready to serve this tropical masterpiece. Just make sure you buy the pre-cooked cocktail shrimp from the fish counter at the grocery store of your choice. 
 
Tropical Shrimp Salad
Serves 6
A light and fresh, spicy and sweet salad so tropical, you'll think you're in the Caribbean instead of your kitchen!
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Total Time
15 min
Total Time
15 min
Ingredients
  1. • 1 lb. of pre-cooked cocktail shrimp
  2. • 2 avocados, diced
  3. • 1 large jalapeño, diced
  4. • 1 red onion, diced
  5. • 1 mango, diced
  6. • 1 cup of cilantro, finely chopped
  7. • Juice of 2 limes
  8. • 1 pint of cherry tomatoes, halved
  9. • 1 Tbs salt
Instructions
  1. • Combine all ingredients in a bowl and stir until combined. Store in refrigerator until ready to serve and enjoy!
Notes
  1. Calories per serving: 310
  2. Buy pre-cooked cocktail shrimp at grocery store, make sure shrimp are peeled and de-veined.
  3. To cook your own shrimp: Peel and devein all shrimp. Sauté in saucepan using olive oil or coconut oil until shrimp turns pink. Remove from heat and let cool in refrigerator before combining with other ingredients.
  4. Store in airtight container for up to 3 days.
God Save the Quinoa https://www.godsavethequinoa.com/
 
Fabulous recipes by Mandi at godsavethequinoa.com