Steaming Up The Kitchen
I’ve totally turned into one of those women who ‘forget’ to eat breakfast/lunch/snacks. But I legitimately do forget. And now that I’m not following my ‘I’m-pregnant-so-I’ll-eat-whatever-I-feel-like’ diet anymore, grown up breakfast and lunch (versus peanut butter bumpers and PB&J) doesn’t sound as yummy.
Fortunately, I have a wonderful hubby who reminds me that I have to eat dinner, and once JMB is down, our night gets started. Even though my eyes and ears are always paying attention to the baby monitor, we can ALMOST pretend like it’s when we were first dating and having romantic dinners at home.
Hubby is on a healthy eating kick, which is fine by me because I’d like to lose my last 14 pounds of baby weight and rock a bikini before this summer is over. Our ideas of healthy eating vary a little bit. I’m perfectly content with salad or veggies and a protein. He is all about getting creative and tossing some grains in the mix. We’ve had a box of quinoa sitting in the pantry for literally the past year and every time he suggests we make it, I quickly shoot down that idea and come up with something else. I don’t know if it’s because I work with quinoa so much at work or if I would rather eat my grains on something super naughty like mac n cheese or a huge loaf of crusty bread, but whatever the reason, poor Hubby hasn’t had quinoa at home in a long time.
I finally caved the other night and man, am I glad I did!! Not only was the quinoa crazy delish, but we had leftovers for days. Seriously. Days!!!! And since we were cooking old school, this hot mama got to have a glass of wine!! Woohoo! Savor this quinoa with a glass of your favorite Sauvignon Blanc.
In a medium pot, combine the quinoa, chicken broth, cumin, garlic powder, oregano, and lime zest. Bring to a bowl, reduce the heat to low, and simmer covered for 15 minutes.
In a large bowl, combine everything else up to the avocado. Set aside.
Season the Mahi with the chipotle seasoning or your preferred seasoning and grill the Mahi over medium high heat, about 4 minutes per side. If you’d rather cook it in the oven, go for it!
When the quinoa is done cooking, add it to the bowl with the other ingredients. Toss well to combine. Place the cooked quinoa in the middle of a plate and top with the grilled Mahi. Place the avocado around the outer edge of the plate, top the Mahi with mango salsa and sprinkle cheese over the entire dish. Enjoy!
I was amazed and astounded at how incredible this ended up being. I mean, sure, I knew it would be tasty, but I was shocked that it was this awesome! And fairly effortless. I was able to get everything done in the time it took the quinoa to cook, which in my book makes it a piece of cake dinner to get on the table no matter how old JMB is!
We had the beets leftover from making beet tacos the other night (recipe to come sometime later in the summer) and they really added a fun flavor to the quinoa. I love that the quinoa was on the sweeter side with the fresh corn because it went beautifully with the little bit of a kick that came from the seasoning on the Mahi and the mango salsa. So delish, so fresh, and we were able to eat the quinoa for 3 meals after!! It was awesome with eggs on top…just saying!This entry was posted in Grilled, Main Dish, Mexican-Inspired, Quick and Healthy, Summer. Bookmark the permalink. ← Time to get beautiful! What I brought… →