AM Northwest: 5 Minute Quinoa Dinner Recipe

Okay, ladies… we arrive home from a long day at work, carpool, and/or sports for the kids and all we want to do is get a quick, nutritious meal on the table for our family. Right? Quick and easy cooking, so mamas relaxation comes faster?

Well, this past Monday I was back on AM Northwest with Dave making an amazing dinner ‘superbowl’ recipe that anyone can do in 5 minutes flat. As I mention in the segment, the hardest part about this recipe is simply being prepared. BUT, if you have the time to stop and grab a rotisserie for dinner, and you have the right things on hand, this is a ‘wower’… I promise. (My 12 year old asks me to pack it in her lunch… that should tell you something.)

Enjoy – and come back and tell me if you make it!

The ingredients and instructions follow the segment.

Rebel on,

Elisha

 

INGREDIENTS / GROCERY LIST:

  • Whole rotisserie chicken
  • Bag of organic spinach
  • 1 bunch of cilantro
  • 1 bunch of green onions
  • 1 fresh jalapeno
  • 1 fresh lemon
  • 1 can of garbanzo beans
  • Pre-cooked quinoa from the fridge**

PREP WORK:

  • Debone the rotisserie using your fingers. Place all deboned meat on a plate. Place half the chicken on a cutting board and roughly chop with a large knife. (You can store the rest of the chicken in a plastic container.)
  • Drain and rinse 1 can of gabanzo beans.
  • Rinse and dice two green onions.
  • Rise and roughly chop one bunch of cilantro.
  • Rise and dice 1/2 a medium jalapeno.

MIX IT ALL TOGETHER:

  • Place 2 cups of pre-cooked quinoa in a large bowl.
  • Add all prepped ingredients and two handfuls of fresh, raw spinach.
  • Squeeze the juice of 1 lemon over the mixture and drizzle approximately 1/4 cup of olive oil, too.
  • Add salt and pepper to taste.
  • Mix well until all ingredients are well coated and blended.
  • Top with diced jalapenos for anyone that can handle the spice.

That’s it!

 This ‘Super Bowl” can be eaten warm or cold… and it also stores nice for lunch the next day. (NOTE: If you store it overnight, be sure to squeeze a little extra fresh lemon on it before enjoying it as a leftover.)

Never cooked Quinoa before? No problem – check out my youtube tutorial

Enjoy!

 

AM Northwest – Killer Fish Tacos

I was back on AM Northwest today making our favorite fish tacos. One was made with a traditional topping of shredded cabbage and pico de gallo salsa… The other was my “wow” fish taco: one topped with a roasted corn, mango, jalapeño salsa. (My mouth is watering just saying those words.)

This was my fourth visit to the show and it really is a blast. They don’t let me mention my business or SmartyBars – but the media experience is such a blessing. My hope is that as my business grows, my media exposure will grow, too! So, I see every minute in front of the camera as priceless ‘on the job’ training.

So, here’s the video. Enjoy! And come back and let me know if you make them….

Glad you are here – and I hope you’re inspired.

Rebel on, Elisha