Red Pepper Quinoa
Ingredients
1 cup quinoa
2 cups chicken or vegetable stock or water
1 large onion diced
3 cloves of garlic chopped
2 red peppers diced
1 jalapeno pepper sliced (remove seeds for less heat)
1 15oz can of chopped tomatoes
Salt & pepper to taste
Handfull rough chopped parsley

Preparation
  • Sauté the onions and garlic with a little olive oil until onions are translucent in a large pan.
  • Add the peppers, tomatoes, salt & pepper. Cover and let simmer for about 20 minutes or until peppers are tender.
  • Add fresh chopped parsley to the mixture 5 minutes before it’s done.
  • Meanwhile, in another pot, put 1 cup quinoa and 2 cups of chicken, vegetable stock or water in a pot.
  • Bring to a boil, cover, then reduce the heat and let simmer for 15 minutes. 
  • Add parsley and adjust salt
  • Add the quinoa to the pepper mixture and serve.

Episode 9: Light, Healthy Summer Dishes
Grilled Tuna
Mango and Avocado Salsa
Red Pepper Quinoa

Grilled Tuna
Ingredients
Yellow fin Tuna steak, one per person

Preparation
  • Coat both sides with olive oil, salt & pepper.
  • Place on hot grill pan for about 2-3 minutes on each side or cook on outdoor grill, but be careful not to over cook.

Serving Suggestions
Slice tuna at an angle, drizzle with lime juice. Serve with manago and avocado salsa and quinoa.
Mango and Avocado Salsa
Ingredients
2 ripe mangos diced
2 ripe avocados diced
1 15oz. can of black beans rinsed
1 lime juiced (add second if small or not very juicy)
1 handful of cilantro chopped
Salt & pepper to taste

Preparation
Place all ingredients in a bowl — fold not to break the avocados.