Things are shrinking around here. Waistline mostly–for me. And I’m getting rid of things around the house I don’t need. I guess you could call it a journey of shedding the excess. And it feels good. The biggest lesson with this change is that–eating healthy, losing weight, DOES NOT have to be torture. Healthy foods taste good. I’m eating my favorites with just an adjustment here, or tweak there. For example, replacing refined white rice with whole grains. That’s the inspiration for this recipe–all the flavor, and ALL the nutrients. This recipe is GLUTEN FREE, and VEGAN friendly! And all the ingredients from my favorite place to shop–PUBLIX!
Right now Publix #FlavorExcurion is offering great deals on ingredients to create your own Italian or Mexican inspired dish. Here are just a few of the savings you can find at Publix from 9/10/2015 through 9/23/2015:
• $2.00 off Publix Chicken with the purchase of Any Four participating products (Progresso Bread Crumbs, Progresso Reduced Sodium Chicken Broth, Kraft Salad Dressing, Kraft Natural Shredded Cheese, Hunt’s Tomatoes)
• $1.00 off Any Five Hunt’s Tomatoes
• Save $1.00 on Avocados from Mexico when you buy three Old El Paso products
Be sure to check Publix for specifics and MORE offers.
Now my #FlavorExcusion recipe:
Mexican Style Quinoa Salad
- 1 cup whole grain Quinoa
- 1 & 1/2 cup Progresso Chicken Broth Replace chicken broth with vegetable stock to keep it VEGAN!
- 1 can Hunts tomatoes (DO NOT DRAIN!)
- 1-2 T Olive oil or butter (I LOVE GHEE!) You choose!
- 1 small onion chopped fine
- 1/2-1 jalapeno pepper seeded and chopped fine
- 4 garlic cloves minced
- 1/2 t salt
- 1/4 t ground cumin
- Pepper to taste
Heat your oil or butter in a pot over medium for about 30 seconds. Pour in diced onions, garlic, and jalapeno–allow to soften for about 3-5 minutes or until the onion becomes slightly translucent. Sprinkle salt, pepper and cumin over softened veggies, stir.
Pour in Whole un-drained can of Hunts diced tomatoes (you want that nice tomato-water for flavor). Then pour in 1 & 1/2 cups of Progresso chicken or vegetable stock (for a vegan recipe). Pour in 1 cup quinoa, stir, then bring mixture to a boil.
Reduce heat to low, cover pot, and simmer for 15-20 minutes or until the quinoa is translucent and the white germ is clearly visible.
Remove from heat, toss with a fork, add more salt and pepper if desired. And there you have it!
Leave it at that for a great Spanish style “Rice” quinoa, or kick it up with some Hass Avocados, Corn, and Black beans. Sprinkle with cilantro, olive oil, and lime juice to bring all the flavors together.
But my little dude (who happens to be the best whole foods eater in my family, waaa hoo!), is happy with the recipe as is. He loves his “Red Rice”
Head over to Publix Flavor Excursion and comment below what recipe you’d like to try. Must be a U.S. resident and 18 years old or older. $10 will be given via paypal to a randomly selected commenter. What can you create?
Giveaway entries end September 25, 2015