Easy Indian Curry with Steak and Veggies

Easy Indian Curry with Steak and Veggies

I recently discovered Sharwood brand Indian sauces at my local Costco and I’m in love! I make an effort to have sauces stocked up in my pantry. As long as I have a good sauce: marinara, curry, salsa, etc. I can typically add veggies and protein to whip up a yummy meal in less than 30 minutes. Especially on busy weeknights, Viagra Hapi sauces are my savior!

Easy Indian Curry with Steak and Veggies

In typical fashion, this meal is just a combination of ingredients and leftovers that I already had in the fridge: grilled grass-fed flank steak left over from the weekend, shredded carrots, a yellow squash, onion, and one bell pepper.

Easy Indian Curry with Steak and Veggies

Easy Indian Curry with Steak and Veggies

You’ll need:

  • 1 lb cooked grass fed beef cut into thin slices then diced
  • 6 cups cooked quinoa
  • 1 yellow onion, diced
  • 1 yellow squash, cubed
  • 1 cup shredded carrots
  • 1 orange bell pepper, cubed
  • two 14 ounce jars of curry: Tikki Masala or Butter sauces are my favorites! (You can find Indian sauces at most grocery stores, health food stores, Trader Joes, Whole Foods, and even Costco!)
  • 1 cup water
  • 1 Tbs olive oil or avocado oil (I also get my avocado oil at Costco, it’s much cheaper there!)
  • 1 tsp sea salt and pepper
  • several sprigs fresh cilantro as garnish

In a large skillet over med-high heat (I find cast-iron works best) add a drizzle of oil, diced onions, and salt and pepper and saute until onions for about 2-3 minutes. Then add yellow squash and bell peppers and saute until the onions start to brown at the edges.

Easy Indian Curry with Steak and Veggies

Next add shredded carrots, cooked beef, curry sauce and water. A note about adding water: I poured 1/2 a cup of water into each empty jar of curry, put the lid back on and shook, then added that water to the skillet. This way I make sure to get any extra sauce out of the jar as it tends to be thick and sticks to the edges! 

Stir at let simmer for about 20 minutes.

To serve, pour over quinoa (or plain zucchini noodles if you want it to be paleo or carb free) and garnish with fresh chopped cilantro. Enjoy!

Easy Indian Curry with Steak and Veggies

This is such a fast and easy meal to make anytime. The best thing about this type of recipe is that you can make a million variations using whatever you have at home! I think any of the following would be delicious!

Veggies:

  • broccoli
  • zucchini/yellow squash
  • peas
  • carrots
  • mushrooms
  • bell peppers
  • cauliflower
  • green beans
  • kale
  • spinach
  • onions
  • collard greens

Protein

  • chicken
  • chickpeas
  • lentils
  • steak
  • lamb
  • bison (I’ve made this recipe using ground bison – also grass fed from Costco – and it was delicious!)
  • ground turkey

I hope this recipe inspires you to stock your pantry with healthy sauces, they really do come in handy!

3.7 from 3 reviews
Easy Indian Curry with Steak and Veggies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Indian
Serves: 6
Ingredients
  • 1 lb cooked grass fed beef cut into 1 inch slices
  • 4 - 6 cups cooked quinoa
  • 1 yellow onion, diced
  • 1 yellow squash, cubed
  • 1 cup shredded carrots
  • 1 orange bell pepper, cubed
  • two 14 ounce jars of curry: Tikki Masala or Butter sauces are my favorites! (You can find Indian sauces at most grocery stores, health food stores, Trader Joes, Whole Foods, and even Costco!)
  • 1 cup water
  • 1 Tbs olive oil or avocado oil (I also get my avocado oil at Costco, it's much cheaper there!)
  • 1 tsp sea salt and pepper
  • several sprigs cilantro as garnish
Instructions
  1. In a large skillet over med-high heat (I find cast-iron works best) add a drizzle of oil, diced onions, and salt and pepper and saute until onions for about 2-3 minutes. Then add yellow squash and bell peppers and saute until the onions start to brown at the edges.
  2. Next add shredded carrots, cooked beef, curry sauce and water. A note about adding water: I poured ½ a cup of water into each empty jar of curry, put the lid back on and shook, then added that water to the skillet. That way I made sure to get any extra sauce out of the jar as it tends to be rather thick and sticks to the edges!
  3. Stir at let simmer for about 20 minutes.
  4. To serve, pour over quinoa (or plain zucchini noodles if you want it to be paleo) and garnish with chopped cilantro. Enjoy!

Easy Indian Curry with Steak and Veggies

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Detox EBooks by Linda Wagner

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

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Quinoa & Black Bean Detox Soup

Quinoa & Black Bean Detox Soup

Let me start off by saying these photos are very misleading. The soup looks kind of “blah” and uninteresting but I promise it is SOOOO good! Especially with all the cold weather we’ve been having, this is a super healthy soup that’s warming, comforting and good for you!

I also love this soup because it something that you can throw together any night of the week using whatever you already have on hand in your pantry. I know most people usually think of “detoxing” in terms of following some kind complicated meal plan or supplement regimen but I’ve honestly found that eating simply and nutritiously is the BEST way to detox.

Quinoa & Black Bean Detox Soup

Eating an abundance of alkaline rich foods (think vegetables and greens) will detox the body and make you feel and look amazing too!

This soup is loaded with veggies but feel free to modify by using whatever you already have on hand: broccoli, cauliflower, bell peppers, peas, green beans, spinach, kale, and turnips would also be lovely additions to this soup.

Quinoa & Black Bean Detox Soup

5.0 from 1 reviews
Quinoa & Black Bean Detox Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 7-8
Ingredients
  • 2 quarts chicken stock or bone broth
  • 2 cups water
  • 1 16 ounce can of organic diced tomatoes
  • 1 6 ounce can tomato paste
  • 1 16 ounce can organic black beans, rinsed and drained
  • 2 medium zucchini, cut into slices
  • 2 medium yellow squash, cut into slices
  • 5 large carrots, peeled and into slices
  • 5 stalks celery, diced
  • 1 cup quinoa
  • 1 onion, diced
  • 1 Tbs whole grain mustard
  • 1 Tbs Adobo seasoning
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp minced onion flakes
  • salt and pepper to taste
  • 1-2 avocados and 3-4 sprigs parsley as garnish
Instructions
  1. Place a large pot or dutch oven over med-high heat. Add a dash of olive oil, diced onion, carrots, and celery. Sprinkle with sea salt and pepper and let cook, stirring occasionally, until the onion is translucent (about 5-7 minutes).
  2. Then add zucchini, yellow squash, canned tomatoes, tomato paste, chicken stock, spices, whole grain mustard, and water. Stir, and taste, adding more sea salt as needed.
  3. Next add drained black beans and quinoa. Cover and cook another 20-30 mins or until veggies and quinoa are fully cooked.
  4. Serve piping hot and garnish each bowl with avocado slices and chopped parsley. Serve with toasted Ezekiel bread (you can find it in the freezer section at your local health food store) and viola! A super healthy, low cal, gluten free, dairy free soup that has wonderful flavor and will soothe the soul on a cold winter day.

 

Quinoa & Black Bean Detox Soup

Enjoy this super healthy and detoxifying soup anytime! Kids and adults both love it and it’s also a great one to freeze for later!

You can also make this paleo friendly by using shredded chicken or cubed beef instead of the beans and quinoa.

You can see all of my healthy soup recipes here and if you would like to try my Soup Diet for Weight Loss, you can check it out here. Enjoy!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

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Skinny Chicken Broccoli and Quinoa Casserole

Skinny Chicken Broccoli and Quinoa Casserole

I grew up in the Midwest and cold weather always makes me think of casserole. I probably consumed over 2,000 casseroles during my childhood years (haha, kidding…kind of) and I loved them! It wasn’t until I was older that I realized how fattening most casseroles are and how devoid in nutrition, especially when using canned cream soups. You can read more about the toxins in cream of chicken soup here and cream of mushroom soup here

I was craving a casserole type of dish and decided to put my own healthy spin on it. I’m really happy with the result and I know it’s good healthy food that the whole family (even kids and picky eaters) will love!!

Skinny Chicken Broccoli and Quinoa Casserole

Skinny Chicken Broccoli and Quinoa Casserole

You’ll need:

  • 4 organic chicken breasts, cut into 1 inch cubes
  • 2 cups cooked white quinoa (mine was left over from the quinoa bowls I made earlier in the week)
  •  1lb raw cheese, grated – I used Alta Dena Pepper Jack Cheese but feel free to use any of your favorites!
  • 4 cups raw broccoli florets
  • 2 cups raw baby spinach
  • 2 cups organic chicken broth – I used homemade bone broth, so much more nutritious and tastes SO much better!
  • 2 Tbs Adobo seasoning
  • garlic salt & pepper to taste
  • 1 tsp red pepper flakes (optional but I like a little kick!)

Preheat your oven to 400 degrees F.

In a saucepan over med high heat, bring chicken stock to a boil and add diced chicken breasts. Cover and cook until chicken is cooked through, about 7-10 mins.

While chicken is boiling, get a large 9 x 13 baking dish and layer with about 1 cup cooked quinoa, 2 handfuls of raw spinach, and about two cups raw broccoli florets. Once chicken is cooked, add it to your baking dish and layer again with the rest of your qunioa, spinach, and broccoli. Add the remaining chicken broth and top the entire dish with spices and grated cheese. You might feel like your dish is overflowing but that’s ok as it will reduce significantly during cooking.

Place your dish on the center rack of the oven and cook uncovered for about 30-45 mins or until the cheese is golden brown.

Remove from oven and let cool for about 10mins. Serve on it’s own or, if you’re like me, you can serve it on a bed of baby spinach with extra steamed broccoli on the side!

Skinny Chicken Broccoli and Quinoa Casserole

This is a really warm and comforting dish that’s also very healthy! Quinoa is a superfood that is bursting with protein and fiber, the addition of spinach and broccoli adds iron, vitamin C, folic acid, vitamin A, calcium, antioxidants, vitamin B2 and K! This dish is also gluten free and sugar free.

This dish will serve 6-7 people and will also freeze well to have later.

If you love casseroles, you may also like these healthy dishes:

Beet and Carrot Detox Bake

Beet and Carrot Detox Bake

Spaghetti Squash Casserole

Spaghetti Squash Casserole

I hope you enjoy these healthy casserole dishes on a cold day or anytime!!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

4.0 from 1 reviews
Skinny Chicken Broccoli and Quinoa Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 organic chicken breasts, cut into 1 inch cubes
  • 2 cups cooked white quinoa
  • 1lb raw cheese, grated - I used Alta Dena Pepper Jack Cheese but feel free to use any of your favorites!
  • 4 cups raw broccoli florets
  • 2 cups raw baby spinach
  • 2 cups organic chicken broth
  • 2 Tbs Adobo seasoning
  • garlic salt & pepper to taste
  • 1 tsp red pepper flakes (optional but I like a little kick!)
Instructions
  1. Preheat your oven to 400 degrees F.
  2. In a saucepan over med high heat, bring chicken stock to a boil and add diced chicken breasts. Cover and cook until chicken is cooked through, about 7-10 mins.
  3. While chicken is boiling, get a large 9 x 13 baking dish and layer with about 1 cup cooked quinoa, 2 handfuls of raw spinach, and about two cups raw broccoli florets. Once chicken is cooked, add it to your baking dish and layer again with the rest of your qunioa, spinach, and broccoli. Add the remaining chicken broth and top the entire dish with spices and grated cheese. You might feel like your dish is overflowing but that's ok as it will reduce significantly during cooking.
  4. Place your dish on the center rack of the oven and cook uncovered for about 30-45 mins or until the cheese is golden brown.
  5. Remove from oven and let cool for about 10mins. Serve on it's own or, if you're like me, you can serve it on a bed of baby spinach with extra steamed broccoli on the side!

Hearty Quinoa Comfort Bowl

Hearty Winter Quinoa Bowl

My oh my, it has been SO UNUSUALLY COLD for just about everyone in the country!! We have had record lows all week here in Austin with freezing temperatures and rain! When this kind of weather hits I have absolutely no desire for salads or traditional healthy foods, I want something warm and comforting!

Luckily, this dish is warm, comforting, AND healthy! For those of you that follow me, you know I am a huge fan of quinoa bowls! They are filling, hearty, healthy and delicious! They are also very easy to make. This Hearty Quinoa Comfort Bowl was simply pieced together using different veggie side dishes that had been made throughout the week.

Hearty Winter Quinoa Bowl

The sweet potatoes were bought (already peeled and diced) from Trader Joe’s then baked with a little olive oil, salt, and herbs de Provence. I originally planned to use them as a yummy breakfast hash! The cauliflower was leftover from a cheesey cauliflower bake (will post that recipe soon – this could be a decent substitute just omit the butter and use a little less cheese), and the balsamic brussel sprouts and broccoli are from this recipe.

To complete the dish, I simply cooked a pot of quinoa and served in a bowl, layered with fresh spinach then topped with the reheated veggies I had from the week. I added a few sliced cherry tomatoes which I heated with the other veggies to soften and bring out their sweetness.

This is a super satisfying dish to have on a cold day and a great way to transform or use up any leftover veggies from the week. You could also add some grilled chicken or grass fed steak if you would like more protein. Some slivered almonds or pine nuts would also add a nice little crunch if you’re in the mood!

Hearty Winter Quinoa Bowl

A meal like this is extremely healthy but still satisfying because there is so much flavor and it’s so filling! I truly enjoy eating clean and always feel satisfied with dishes like this!

Hearty Winter Quinoa Bowl

I strongly encourage you to start experimenting with your own quinoa bowl creations…especially in this cold weather! You can get inspiration from any of the delicious quinoa bowl variations below! If you don’t have qunioa on hand you could also substitute with brown rice. Enjoy!! xo

Vegetarian Sweet Potato & Black Bean Bowl

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One Pot Veggie Quinoa Bowl with Fried Egg Topper

One Pot Veggie Quinoa Bowl with Fried Egg Topper

Linda’s Spicy Rainbow Buddha Bowl

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Asian-Inspired Vegan Protein Power Bowl

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 Easy Vegan Burrito Bowl

Easy Vegan Burrito Bowl

 

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitter,LOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation,shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

 

Easy 5 Min Quinoa Breakfast Bowl + Taking the Pressure Off A “Perfect Diet”

Easy 5 Min  Quinoa Breakfast Bowl

There seems to be one common theme with my clients right now and it’s that they currently don’t have the time or energy to prepare healthy foods during the week. Let’s face it, fall is a busy time of year; kids are back in school, the holidays are coming up, and our calendars seem to be full all the way to next year! I totally get it and am in the exact same boat!

One of my go-to sources of fast and easy protein is eggs. You can whip them up in less than 5 mins and they will go with just about anything! This week I made a huge pot of plain quinoa just to have on hand. So this morning for a late breakfast/early lunch, I decided to make a quick quinoa bowl with 2 eggs over easy and 1/2 of a small avocado. I added whole, golden flax seeds to the quinoa since they are a great source of omega-3 fatty acids, B1, fiber, manganese, and selenium.

The avocado provides monounsaturated fat, in the form of oleic acid. Monounsaturated fat is considered to be a “good fat” which reduces levels of bad cholesterol in your blood and lowers your risk of stroke and heart disease. Avocados are also an excellent source of potassium (containing more per weight than bananas). In addition, avocados are rich in vitamin K, Vitamin B9, vitamin B6, vitamin B5 vitamin C, and vitamin E.(source)

I’ve talked extensively about the health benefits of free range eggs and the taste simply can’t be beat. I like my eggs to be a little runny and just look at how bright orange that yoke is!! Typically the darker and more orange the yoke, the more nutritious it is!

Top it all off with a little (or a lot!!) of Cholula hot sauce, sea salt and fresh cracked pepper and you’ve got yourself a FAST, DELICIOUS, and SUPER NUTRITIOUS meal in minutes!!

Easy 5 Min  Quinoa Breakfast Bowl

Try not to put too much pressure on yourselves to cook elaborate meals. Simple meals like this pack in serious nutrition, are filling, and easy to make! Plus, they are great anytime and will work as a satisfying breakfast, lunch, or dinner meal. Bonus points if you add baby spinach, arugula or kale to the mix too!

You can see more fast easy 5 min meals here and more egg recipes here. Enjoy!!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, Pomegranate and Garlic Sriracha Vinaigrette

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, and Pomegranate with Garlic Siracha Vinaigrette

I’m SO EXCITED to share this recipe with you! One of my good friends was in town last night and came over for dinner. He said that he’s not typically a fan of kale but absolutely loved this salad and the way the kale mixed in with the other ingredients.

Anytime I am making a salad I want everyone to enjoy, I add a lot of different ingredients. It just makes the dish so much more interesting and fun. This salad has a lot of components and will take a little prep time but it is SO worth it. It’s one of my favorite salads I’ve ever made! The flavors just compliment each other so nicely!

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, and Pomegranate with Garlic Siracha Vinaigrette

This salad is gorgeous too, don’t you think?! I’m sure I’ll be making it again for Thanksgiving and Christmas since the pomegranate makes it so festive!

pomegranates seeds Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, and Pomegranate with Garlic Siracha Vinaigrette

Kale Salad with Butternut Squash, Quinoa, Avocado, Pomegranate and Garlic Sriracha Vinaigrette

You’ll need:

  • 1 head kale, stems removed and leaves torn into small pieces.
  • seeds of 1 pomegranate (Trader Joes & Costco sell them already de-seeded)
  • 2 cups quinoa
  • 4 cups peeled & diced butternut squash – about 1 large squash (Trader Joes & Costco sell them already peeled and diced)
  • 1 sweet onion, diced
  • 1 large avocado, diced
  • chili lime seasoning – I actually found mine at Home Goods but they also carry it on Amazon. A must try, it’s amazing!!
  • Garlic Expressions salad dressing
  • Sriracha
  • olive oil
  • salt & pepper

Preheat oven to 425 degrees.

First prepare your butternut squash. If you are using a whole butternut squash, peel your squash, remove inner seeds with a spoon, and cut it into cubes. Toss with a drizzle of olive oil, a little sea salt and 1 Tbs chili lime seasoning (I always use a ziplock bag for this step). Place on a large baking sheet covered with aluminum foil and bake, tossing occasionally, until edges begin to brown, about 30-40 mins. I sometimes broil them for a few minutes right at the end to get them nice and crispy but that is purely optional!

While your squash is cooking, cook your quinoa. In a large saucepan over medium high heat add 2 cups of quinoa to 4 cups of water. Cover and let cook until all the water is absorbed, about 20 mins.

While your quinoa is cooking, prepare your carmelized onions. In a medium sized saute pan over medium high heat, add a drizzle of olive oil and let it begin to simmer. Then add diced onions and a dash of salt and pepper. Stir to coat and let cook down, stirring occasionally until golden brown. Remove from heat and set aside. 

Once your quinoa is done cooking, toss it in a large bowl with kale pieces, caramelized onions, and a generous drizzle of Garlic Expressions and Sriracha to taste. Taste and adjust dressings according to taste.

Top with cooked butternut squash, avocado slices, and fresh pomegranate seeds.

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, and Pomegranate with Garlic Siracha Vinaigrette

This salad takes a few more steps than most of my other recipes but boy is it worth it!! The combo of Garlic Expressions with Sriracha is one of my favorites and my go-to combination for salads. I highly recommend that you try it but if you don’t like spicy food, simply omit the sriracha.

The baked butternut squash is amazing on it’s own and out-of-this-world when combined with the other flavors of this salad. All the flavors and textures are represented here: sweet, savory, spicy, tart, creamy, crunchy; it’s like a party in your mouth. It’s just so good!

Enjoy it on it’s own or with cooked protein like grilled chicken or salmon. I highly encourage you to share this with family and friends. This recipe as it’s written makes a very large portion and can serve up to 6 as an entree so you’ll have plenty to share!

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, and Pomegranate with Garlic Siracha Vinaigrette

You may also like this Holiday Roasted Vegetable Salad

Holiday Roasted Vegetable Salad via Linda Wagner

This Sweet Potato, Kale, and Goat Cheese Salad with Homemade Lemon Vinaigrette

Sweet Potato, Kale, and Goat Cheese Salad with Homemade Lemon Vinaigrette

This Arugula and Roasted Butternut Squash Salad

Arugula and Roasted Butternut Squash Salad via Linda Wagner

This Kale and Butternut Squash Salad with Cranberries

Kale and Butternut Squash Salad with Cranberries

And this amazing Superfood Salad

 amazing Superfood Salad via Linda Wagner

You can see all of my salad recipes here and browse through all of my winter squash recipes here! Enjoy!!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Kale Salad with Chili Lime Roasted Butternut Squash, Quinoa, Avocado, Pomegranate and Garlic Sriracha Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 head kale, stems removed and leaves torn into small pieces.
  • seeds of 1 pomegranate (Trader Joes & Costco sell them already de-seeded)
  • 2 cups quinoa
  • 4 cups peeled & diced butternut squash - about 1 large squash (Trader Joes & Costco sell them already peeled and diced)
  • 1 sweet onion, diced
  • 1 large avocado, diced
  • chili lime seasoning - I actually found mine at Home Goods but they also carry it on Amazon. A must try, it's amazing!!
  • Garlic Expressions salad dressing
  • Sriracha
  • olive oil
  • salt & pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. First prepare your butternut squash. If you are using a whole squash, peel your squash, remove inner seeds with a spoon, and cut it into cubes. Toss with a drizzle of olive oil, a little sea salt and 1 Tbs chili lime seasoning (I always use a ziplock bag for this step). Place on a large baking sheet covered with aluminum foil and bake, tossing occasionally, until edges begin to brown, about 30-40 mins. I sometimes broil them for a few minutes right at the end to get them nice and crispy but that is purely optional!
  3. While your squash is cooking, cook your quinoa. In a large saucepan over medium high heat add 2 cups of quinoa to 4 cups of water. Cover and let cook until all the water is absorbed, about 20 mins.
  4. While your quinoa is cooking, prepare your carmelized onions. In a medium sized saute pan over medium high heat, add a drizzle of olive oil and let it begin to simmer. Then add diced onions and a dash of salt and pepper. Stir to coat and let cook down, stirring occasionally until golden brown. Remove from heat and set aside.
  5. Once your quinoa is done cooking, toss it in a large bowl with kale pieces, caramelized onions, and a generous drizzle of Garlic Expressions and Sriracha to taste. Taste and adjust dressings according to taste.
  6. Top with cooked butternut squash, avocado slices, and fresh pomegranate seeds.