To make up for skipping last Sunday’s recipe post, I am going out of the editorial calendar box to share with you this delicious dish today!
Aside from a couple desserts (stay tuned for a sweet post), I have been sticking to my clean eating pledge. I write down everything I eat (but I don’t count calories) to see if I’m balancing my meals or not. I noticed a leaning toward pasta and that’s not a surprise with this chilly weather lately! However, it’s time to balance and amp up the veggies and protein. But, traditional salads can get boring so take it to the next level with this zesty salad that packs a serious protein punch:
Ingredients
spring mix
quinoa
chicken broth
tilapia
black beans
trader joe’s cowboy caviar
guacamole
1 lime, to taste
Directions
In a skillet, melt a pat of butter over medium heat.
Place the tilapia in the skillet and cover. Keep on medium heat until the fish is thoroughly cooked. About halfway through cooking, squeeze a fresh lime over the fish and season with salt & pepper.
Prepare the quinoa according to instructions on the package.
Once the quinoa has absorbed all water, pour 1.5 cups of chicken broth into the saucepan.
Put on low heat and cover the saucepan, let simmer until broth is fully absorbed.
On a plate, create a bed of lettuce.
Combine the cooked fish and quinoa over the lettuce.
Over the lettuce, scoop desired amounts of Cowboy Caviar, black beans and guacamole.
Top with fresh chunks of tomato.
Recommend dressing: Trader Joe’s Cilantro Salad Dressing
Bon appetit!
With my Tilapia Taco Salad, you get a good serving of vegetables and protein from the black beans and quinoa. This salad will fill you up without being too full and keep you energized throughout the afternoon.
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