Fajita Seasoning

Fajita Seasoning 1

Having this seasoning mix on hand makes dinner easy breezy!  (lemon squeezy??) Make a double batch and you can keep it for months in a cool, dry spot.  Use it on vegetables, fish or meat alike, these flavours go so well together and make dinner quick and simple.

  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (or to taste)
  • 1 tsp sea salt
  • 1 tsp ground black pepper

How easy is this? just toss it all into a bowl and thoroughly mix.  Do yourself a favour and make lots.

Fajita Seasoning

Just looking at this, you can tell it’s tasty, right??

This works with anything your imagination can come up with …. salad dressing or vegetable dip or seafood bake …. you let me know if you come up with more!

 

For fajitas:

  • protein (or not to make it vegetarian)
  • onions
  • peppers

 

To make fajitas, simply generously sprinkle slivered chicken (or any meat, seafood of your choice) and toss in fry pan until just cooked through.

Cook sliced peppers and onions separately so they don’t overcook.

Serve with:

  • lime crema (sounds fancy, but it’s just a squeeze of lime juice with sour cream and a bit of salt)
  • salsa
  • avocado
  • lime wedges
  • chopped cilantro
  • toasted pepitas (pumpkin seeds)
  • tortillas

You can so easily turn this into what is crazy popular right now,  power bowls!  Just serve with cooked quinoa or grain of your choice.

Turn it into a sheet pan dinner, also featured everywhere right now, just generously sprinkle everything with the seasoning and toss it into a hot oven (?400?).

Yes, you are welcome, you didn’t know dinner could be so quick, easy, healthy and delicious, did you???

 

Tabouli Salad

This tabouli salad is made with quinoa, so a complete meal for a vegetarian option, or serve alongside a grilled chicken breast …. or tonight’s choice – chicken wings with a Pomegranate Molasses Barbecue Sauce …. yumminess.

Tabouli Salad

1 cup quinoa – rinse well
kosher salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh basil, torn in rustic pieces
1 small bunch kale, very finely chopped (remove stem)
1/2 English cucumber, cut into fine quarters
1 cup finely chopped assorted colored sweet peppers
1/2 small red onion, thinly sliced (pickling instructions below)

1/2 cup extra virgin olive oil
1 tsp lemon zest and juice of 2 lemons
1 tsp orange zest and 2 tbsp fresh orange juice

Pickling red onions: Thinly slice red onions and pour boiling water over for 10 seconds – drain off, and cover with fresh squeezed lime juice and a sprinkle of kosher salt. They turn such a great color.

Tabouli
Place the rinsed quinoa in a medium sauce pain, ccover with 1 3/4 cup cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until water is absorbed and the quinoa is tender, 18-20 minutes. Remove the lid, fluff with a fork and let it cool.

In a large bowl toss all prepared vegetables and the cooled quinoa.

Dressing
Combine zest and fruit juices, drizzle oil slowly in to incorporate. Season with salt and pepper to taste.

Toss with prepared Tabouli Salad and taste …season with more salt and pepper if needed.

Tonight tabouli salad was also made with some grilled zucchini and served on a fresh bed of spinach

Tonight tabouli salad was also made with some grilled zucchini and served on a fresh bed of spinach

Quinoa Feta Salad

Quinoa

This one is for you Shae – hope you have fun making it!  xo

1/2 cup white quinoa

You can use either all white or red quinoa, but I love the look of the combination!

1/2 cup red quinoa

1 tsp salt

1 1/2 cups water (or chicken stock if you are so inclined!)

Rinse quinoa well, then combine all ingredients in pot – bring to a boil with the lid off, then turn down to a simmer, cover and allow to cook for 20 minutes undisturbed.  Remove lid, fluff with a fork, and allow to sit for at least 5 minutes to allow some of the steam to release.

Set aside to cool slightly.

1/2 cup feta, broken or cut into little pieces

1/2 cup colored peppers, diced

1/2 cup sun dried tomatoes, minced

1/3 cup black olives, sliced

1/4 cup red onion, finely diced

generous amount of fresh basil, chopped

optional:  1 cob of corn – kernels removed

I only use the corn when it is in season, and a great way to use up that extra cob you cooked!  If corn is in season … then tomatoes are too so use fresh garden tomatoes, chopped up in place of the sun dried tomatoes.

DRESSING

1 garlic clove, minced

1 tsp dry mustard powder

1/4 cup red wine vinegar

1/2-2/3 cup extra virgin olive oil

salt and pepper to taste

Combine dressing ingredients, blend well and set aside

Combine the prepared vegetables with the cooked quinoa.  The flavours really come together well if you do this when the quinoa is still slightly warm.  Pour enough dressing over to coat, and give it a good toss.  Season to taste with salt and pepper.  Always remember to keep tasting – sometimes just that little extra bit of salt and pepper make the difference you are looking for.

Looking for a full meal deal?  Add some cubed extra firm tofu and black beans – you will have such a delicious satisfying dinner in one bowl.

Moroccan Quinoa Salad

SALAD

3 cups cooked quinoa                                                                         

1 cup canned black beans, rinsed well

1/2 cup finely diced red onion

1/2 cup each finely diced red, yellow and orange peppers

1/3 cup diced sun dried tomato

1/2 cup olives

GARNISH

1/4 cups chopped fresh mint

1/4 cup chopped fresh cilantro

1/2 cup slivered almonds, toasted

DRESSING

1/3 cup freshly squeezed lemon juice

3 tbsp olive oil

2 tsp ground cumin

1 tsp salt

1/2 tsp sugar

Toss cooked quinoa with vegetables into bowl.  Drizzle with dressing, and just before serving mix in the fresh herbs, garnishing with the toasted almonds.

Serve with Moroccan Spice Chicken

Quinoa Couscous Salad

Here we go again – salads without exact measurements, but a general idea.  Recipes are really just ideas on a sheet of paper, what is important is taking them and making them your own – use ingredients that you love!

equal portions of cooked quinoa and couscous

quartered and thinly sliced cucumber

chopped tomato

chopped black olive

diced red onion

feta cheese

fresh basil, mint and dill

salt and pepper

DRESSING

juice of 1 lemon

1 tbsp balsamic vinegar

6 tbsp good quality olive oil

1 generous tsp dijon mustard

1 garlic clove

salt and pepper to taste

Toss all salad ingredients together first and allow to sit for a few minutes while you mix up the dressing.  Whisk all dressing ingredients together, and toss with salad … TASTE for salt and pepper, and only add as needed – remember the olives and the feta cheese are salty all by themselves!