Beachbody Coach

Quinoa Salad

What you need:

1/2 cup cooked quinoa

1 Tbsp. extra virgin olive oil

Himalyan salt or Bragg Liquid Aminos (to taste)

1 Tbsp. fresh lemon juice

2 Tbsp. finely minced fresh parsley

1/4 large ripe tomato, diced

1/4 large cucumber, peeled and diced

2 Tbsp. chopped pitted Kalamata olives

What do do:

Toss quinoa with olive oil, salt or Bragg Liquid Aminos, and lemon juice, mixing well. Gently fold in parsley and mint, followed by remaining ingredients. Cover and chill for 1 hour.

For Quinoa
Ingredients
3/4 cup uncooked quinoa, rinsed
1 1/4 cups of water
Juice of 1 lime
2 cloves of garlic chopped
1 tsp chilli powder

Directions
1.  Bring water to boil in saucepan.
2.  Add quinoa and reduce heat to low.  Let cook about 15-20 minutes until all water is absorbed.
3.  Let sit for about 5 minutes then add the lime juice, garlic, and chilli powder and stir well.

For Shrimp and Veggies
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp Pink Himalayan Sea Salt
1/2 tsp garlic powder
1 tsp extra virgin olive oil
1 lb of thawed shrimp
3 cups of chopped mixed bell peppers (I used red, green, and yellow) and zucchini
1 cup red onion, chopped

Directions
1.  Combine chili powder, salt, cumin, garlic powder, and olive oil in a large resealable container or plastic bag
2.  Add shrimp, bell pepper, zucchini, and onion.
3.  Shake bag or container until coated. 
4.  Spray large non-stick pan with spray and empty the contents of bag/container onto it over medium-high heat.
5.  Cook for 6-8 minutes stirring frequently.

Makes 4 servings!