Quinoa "Fried" Rice

I never had fried rice before because I do not like rice. When I am across this recipe, I had to make it. It's fried rice without the rice because you substitute it with quinoa--which I love! My husband and father both enjoyed it. They both love fried rice, but this healthier alternative was better.

Ingredients

3/4 cup of uncooked quinoa ( I used more)
3/2 cup of water (I added a bit more since I use more quinoa)
2 tsp of olive oil
Red onion, diced
3  eggs
Shredded chicken
Garlic, minced
5 tbsp - soy sauce (I usedd about 7tbsp)
1 tbsp - teriyaki sauce (I used about 3tbsp)
1 cup of frozen peas, green beans, corn, and carrots
Coconut oil

Directions

1. In a pot, add quinoa, olive oil and water. Bring to a boil and reduce heat. Cover and let simmer for about 15 minutes. Remove from heat and stir. I let it sit for a few minutes before placing in the fridge to cool
2. Add coconut oil to a wok (or large pan). Heat and add onions. Immediately add eggs and stir
3. Add garlic and chicken. (Chicken should be cooked and shredded already.)
4. Once onions are cooked, add soy sauce, teriyaki sauce, and veggies. Stir and let simmer for about 2 more minutes
5. After the quinoa has been in the fridge for 30 minutes, add it to the rest of the ingredients.
6. Remove from heat and serve. Enjoy!

Crispy Coconut Crusted Chicken Strips

Again, I forgot to take a picture. I was so busy yesterday finishing last minute things for my wedding that I just made dinner and ate! These were pretty simple to make and are paleo friendly.

Ingredients

2 tablespoons of coconut flour
3 tablespoons of  shredded unsweetened coconut
1 teaspoon of salt
2 tablespoons of coconut oil
Chicken tenders

Olive oil spray

Directions

1. In a shallow pan, combine coconut flour, shredded coconut, and salt (I used a bit more flour and coconut)

2. In a large non stick skillet, melt coconut oil

3. Dredge chicken through melted coconut oil, then coat in coconut mixture. 

4. Return chicken to skillet and cook until golden, but not entirely through

 5. Transfer chicken to a lined baking sheets. (I line by pan with tin foil and spray it with olive oil spray) Then sprinkle each piece of chicken with shredded coconut if needed

6. Cook at 350 degrees for 25 minutes, or until chicken is cooked through

Grilled Chicken Skewers with Asian Flavors

Forgot to take a picture of it last night at our BBQ. Everyone enjoyed it! I think they came out delicious.

Ingredients for marinade

3 T. vegetable oil
2 T. soy sauce
1 T. toasted sesame oil
1 1/2 t. grated fresh ginger
3 cloves of garlic, minced
1 1/2 t. sugar
1/2 t. crushed red pepper flakes
Boneless, skinless chicken breasts, cut into about 1 1/2-inch pieces
Red Onion
Zucchini
Fresh pineapple chunks

Sweet chili sauce

Directions

1. Add the marinade ingredients to a large resealable freezer bag along with the chicken chunks. Seal the bag, pressing out the excess air. Marinate the chicken in the refrigerator 30-60 minutes. (I marinated it over night.)
2. Remove the chicken from the refrigerator. Skewer the chicken, veggies and pineapple evenly onto metal skewers
3. Heat the grill on high heat. Grill the skewers, turning occasionally to brown on all sides, until the chicken and veggies are cooked through, about 15 minutes. I served it with a sweet chili sauce

Veggie Infused Moroccan Spice Turkey Burgers

This was basically my own little concoction. I am trying to sneak more vegetables into my soon to be husband's tummy. They turned out well because we both enjoyed them!

Ingredients 

1 tablespoon of ground cinnamon
1 tablespoon of ground coriander
1 tablespoon of ground cumin
1 tablespoon of ground paprika
Red cabbage
Carrots
Spinach
Red onion
Zucchini
Ground turkey meat
Whole wheat bread crumbs
1 egg

Directions

1. Cut carrots, red onion, red cabbage, and zucchini and a place into a food processor. Add spinach and chop until small
2. Place meat into a large bowl along with 1 egg and veggies. Add breadcrumbs (I did not use much bread crumbs---you can even omit them)
3. Mix well together
4. In a small bowl, mix the cinnamon, coriander, cumin, and paprika
5. Form the turkey/veggie mixture into patties and dip each side into the spice mix
6. Place the burgers in the refrigerator for a few hours
7. Grill on each side until cooked