Thin sliced pork, marinated for 8 hours with a dry rub (Pepper’s BBQ- Pork Stank). Grilled on 400 degrees, 3 minutes each side.
Quinoa cooked in low sodium chicken stock. Stir fried veggies: red pepper, mushrooms, onion, garlic, scallions, celery, and one jalapeño. Tossed with the quinoa, black pepper, turmeric, and dried parsley.
To combat the spice, a little avocado on the side with S & P.
I love edamame! With salt, on salads, or even in this quinoa dish.
I cooked the quinoa in low sodium chicken stock.
I added chopped red pepper, edamame, black pepper, and adobo seasoning after the quinoa was finished cooking.
Mix it together & let it all sit in the pot (with the cover on) for a few minutes.
Great as a side dish, in an omelet, on a bed of spinach…
Quinoa with crushed tomato, chicken stock, veggies (asparagus, baby sweet peppers, peas, onion, garlic). Crock-pot on low for 6 hours.
Delicious chicken marinated in a dry rub (Pepper’s BBQ–Apple Chipotle).
Spicy, flavorful, great consistency.
Want to add this healthy, protein-packed grain to your meal? On it’s own it can be plain. Stir fry up some veggies, I chose garlic (always!), red onion, snap peas, peas, and a yellow pepper. Throw in some chopped cilantro and scallions with a hint of lime, some oil and salt and pepper and bam! This is great as leftovers in a wrap, or toss in some chicken for an all-around dish.