Thai Turkey Quinoa with Sriracha Lime Dressing

My default is Mexican. Add salsa, avocado, beans...a little shredded cheese if I am feeling devious. I could literally eat a form of tacos every day. Well, my husband likes a little more variety...so I branch out to the other region that has my heart--- Thai. I love the spices and fresh cilantro and lime juice... (Almost sounds Mexican?). This recipe spawned from me having ground meat, quinoa and not wanting to add salsa and black beans to it!! It's spicy, fresh and great for a warm summer night.

Hmm... if you look closely you can see the fresh ginger!

Yes, the dressing is this red!

Quinoa
1 C. Quinoa
2 C. Water
1 Tsp. Ground Cumin
Salt
Pepper

Turkey Mixture
1.5 lbs. Ground Turkey
2 Cloves Garlic, Minced
1 Tsp. Fresh Ginger, Minced
Crushed Red Pepper
2 Tbsp. Cilantro, Minced
1 Red Pepper, Finely Chopped
1 Jalapeno, Finely Chopped
1/4 Red Onion, Finely Chopped
Salt
Pepper
2 Tbsp. Peanuts, chopped finely (roasted/salted)

Dressing
1 Clove Garlic, Minced
1 Tsp. Fresh Ginger Minced
2 Limes, Juiced
2 Tsp. Raw Sugar
2 Tsp. Olive Oil
2 Tbsp. Sriracha
2 Tbsp. Cilantro, Minced

In a saucepan, bring quinoa, water, cumin and pinch of salt and pepper to a boil. Cover, turn down to low and cook for about 15 minutes.

In a frying pan, brown turkey with salt and pepper. Add the garlic, ginger and a couple shakes of crushed red pepper. Remove from heat and put mixture into a large dish. Add the jalapeno, red pepper and red onion. Mix thoroughly.

When the quinoa is done, add to the turkey and mix.

For the dressing, whisk all ingredient together thoroughly. Pour over the mixture and serve with the peanuts on top! This can be served warm or cold.

Fun Idea: Make wraps! Serve in lettuce leaves for a little extra crunch!

This was a light, healthy meal and with just enough spice to hit the spot!
Enjoy, E

Triple Pepper Quinoa with Hot Honey Lime Dressing

Quinoa: Super food or just super delicious? I claim both. It is such a great substitute for pasta and most directly- cous cous. It has higher protein and more fiber. I love mixing it with black beans and salsa-- or just squeezing lemon on it with a little salt. This recipe is super easy and a great side dish with grilled chicken!

Salad
1 Cup Quinoa
2 Cups Water
1/2 tsp. Cayenne
1/2 tsp. Chili Powder
1 tsp. Cumin
2 Bell Peppers, (1 red, 1 yellow) diced
1 Green Spicy Pepper (Anaheim, Poblano) or use 3 Jalapenos, cut in half, deseeded
Crushed Red Pepper
Salt
Pepper

Dressing
1 Tbsp. Extra Virgin Olive Oil
1 tsp. Hot Sauce
Juice of 1 Lime
1 Tbsp. + 1 tsp. Honey

Preheat oven to 400. On a baking sheet, put the green peppers on foil, sprinkle with olive oil and salt. Roast for 10 minutes.

In a small sauce pan, mix the water, quinoa, cayenne, chili powder, cumin and a few dashes of salt and pepper. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes. Remove cover and set aside.

Remove green pepper from oven. Once cool enough to handle, dice .

In a large bowl, combine the quinoa, peppers and salt/pepper as desired.

To make the dressing, whisk all ingredients together. Pour over the quinoa salad.  You can always double the recipe and serve it over the grilled chicken! Hot and tangy!

 

As you can see we had grilled chicken, quinoa salad and roast broccoli (raw broccoli + a little olive oil + salt + crushed pepper+ 10 minutes at 400 degrees= awesome)

Enjoy!
-e