Mediterranean Quinoa Salad

This is one of my favorite summer salad recipes. The original recipe comes from the Daniel Plan cookbook. Sometimes I add a little grilled chicken to to change it a little.

Mediterranean Quinoa Salad

1 cup uncooked quinoa

2 cups water

3 mini cucumbers or 1 English cucumber, diced

12 pitted Kalamata olives, chopped

1/2 red onion, finely chopped

3 ounces feta cheese, crumbled

1 yellow bell pepper, finely chopped

1/4 cup minced fresh mint leaves

1 (15 ounce) chickpeas, rinsed and drained

Dressing

5 tablespoons EVOO

3 tablespoons lemon juice

1 teaspoon minced garlic

In a small pan, boil water. Add quinoa, reduce heat to low and cover pot. Cook for 18 minutes then remove from hot burner. Allow quinoa to cool about 7 minutes then fluff with a fork.

In a large bowl, add cucumbers, olives, onion, cheese, pepper, chickpeas and mint. Add cooled quinoa. Mix gently. Serve dressing on the side. 

Chicken Lettuce Wraps

Not quite like PF Changs but very delicious.

Chicken Lettuce Wraps

1 tablespoon coconut oil

1 teaspoon sesame seed oil

12 white button mushrooms, thinly sliced

1 large carrot, diced

1/2 onion, chopped

1 teaspoon minced garlic

1 pound chicken breast cut into bite sized pieces

1 tablespoon ground ginger

1/4 teaspoon black pepper

1/2 teaspoon crushed red pepper

2 tablespoons water

1 tablespoon cornstarch

1/2 cup low sodium soy sauce

2 tablespoons rice vinegar

juice of 1 orange (approx 2 tablespoons)

1 head iceberg lettuce, washed

Heat oils in large nonstick skillet over medium-high heat. Cook mushrooms, carrots, onion, and garlic until tender (about 5 minutes).

Add chicken and cook until almost done. Add ginger, peppers, water, cornstarch, soy sauce, vinegar, and orange juice. Bring to a boil, then reduce heat to a simmer on low. Continue cooking 5 minutes.

Separate lettuce leaves and use as wraps. Spoon chicken mixture into leaves and serve immediately.

Thai Stir Fry and Coconut Rice

I am still enjoying the Daniel Plan detox. I will be honest that there have been a few times I have had dairy or gluten but overall, I have been able to stay with the plan. 

This recipe is my take on one of the recipes in the Daniel Plan book. If you haven't read it yet and are looking to make some healthy changes in your life, this is a great start. I can't tell you what a difference it makes when I ask for God for His strength rather than relying on will power when it comes to eating healthy and exercising.

Thai Stir Fry and Coconut Rice

Stir Fry

1 pound chicken breast, diced

1 purple onion, diced

1 teaspoon minced garlic

1 cup carrots, diced

1 red pepper, diced

1 cup snow peas or frozen green peas

1 cup zucchini, diced

1 cup broccoli, diced

1 tablespoon coconut oil

1 tablespoon peanut butter

2 tablespoons low sodium soy sauce

1/4 teaspoon chili pepper flakes (can add more if you like it spicy)

Rice

1 cup brown basmati rice

1 cup unsweetened coconut milk

1 cup water

2 tablespoons unsweetened coconut flakes

For the rice, in a small sauce pan, bring milk and water to a boil. Add rice and coconut, reduce heat to low and cover. Cook until all liquid is absorbed, about 25 minutes.

Meanwhile, heat oil oil in a skillet over medium heat. Add chicken, cook until browned. Add onion and cook until translucent. Add garlic and cook for another minute. Add vegetables and cook until tender. Stir in peanut butter, soy sauce, and pepper flakes.