Thursday, June 26, 2014

Quinoa Fish Tacos and Berry Salad

Quinoa Fish Tacos:

Halibut/Tilapia/Flounder filets
Red bell pepper
Chicken broth
Corn tortillas
Greek yogurt
Prepared salsa

Put raw quinoa, chopped peppers and chopped asparagus in a pot on the stove but instead of using water to bring to a boil and cook it, use chicken broth. Cook the fish as instructed, or broil for about 3-5 minutes on each side.  Cover tortillas with a damp paper towel and put in the microwave.  Layer up your tortilla with quinoa mixture and fish then top with a dollop of greek yogurt and salsa!  Enjoy!!  

Berry Salad:

Soft goat cheese
Spinach (or Garden blend)
Grilled chicken breast
Balsamic vinegar
Olive oil

Cook your chicken until no longer pink in the middle.  Layer Spinach, berries, cheese, and walnuts then put sliced chicken on top an drizzle with vinegar and olive oil! 

Post a Comment

On Instagram

© Kristin Kotzebue. Made with love by The Dutch Lady Designs.