My Trophy Life

Fitness | Nutrition | Lifestyle

Roasted Tomato Quinoa Salad

Posted by on Oct 20, 2013

Roasted Tomato Quinoa Salad

Who says vegetarian has to be boring? This cold quinoa salad is popping with lemon herb dressing, mint leaves, and crisp cucumbers. Roasting the tomatoes during the winter will bump up the flavor but in the summer there is no roasting needed. Simple chop, season with salt and pepper, and add to salad. I’m always looking for good gluten free vegetarian side dishes. The recipe below will give you a vegan dish but feel free to doll this baby up a hundred different ways. Add feta cheese for tons of flavor without the addition of meat 0r toss in some roasted shrimp to turn this side dish into a healthy pescetarian main meal. I keep this salad in the refrigerator all summer long. It tastes even better the next day after the flavors have had time to combine. Preheat oven to 375. Prepare baking sheet with a layer of olive oil. Rinse tomatoes and halve or quarter to make bite size pieces. Place chopped tomatoes on baking sheet and drizzle with a small amount of olive oil. Sprinkle with salt and pepper and roast for 8-12 minutes or browning occurs on the edges. Remove from oven and cool.   Juice one lemon (or two if lemon isn’t very juicy) into a measuring cup removing any seeds. Crush dried oregano leaves and add to lemon juice. Add olive oil to measuring cup. Whisk with a fork until the liquids combine into a pale yellow mixture. If the mixture won’t combine try adding more olive oil. Season with salt and pepper. In a large pot, add 1 cup quinoa and 2 cups water or stock. Bring to boil stirring occasionally. Cover and reduce heat to simmer. Cook until liquid has been absorbed. About 15 minutes. With the lid still on, remove pot from heat and let sit while you combine dressing. Cut ends of cucumber, peel 1/2 of the skin and keep the other 1/2 intact, and scoop seeds from center. Cut cucumber in half, then into strips. Next, stack the strips and dice into bite size pieces. Repeat technique for the red pepper (do not remove skin). Open the lid to the quinoa and gently fluff the quinoa with a fork. Add cooked quinoa to a large mixing bowl. Pour 1/2 of the dressing mixture over the warm quinoa and stir to coat. Place bowl in the refrigerator to cool...

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Lemon Herb Gluten Free Pasta with Tuna

Posted by on Oct 2, 2013

Lemon Herb Gluten Free Pasta with Tuna

Go To Recipe What do you feed a house full of men on football Sunday? I’m sure a nice pescetarian dish doesn’t instantly come to mind. But trust me there wasn’t a crumb left behind. This is one of those easy and delish meals that you can customize a hundred different ways. I’ve made this twice in the last four days. Last night, I kicked up the nutrition by adding 1 pound of steamed broccoli. It was fantastic and it made enough for at least 4 servings and probably 6. Gather the ingredients and start a large pot of cold, clean and salted water for the pasta. Chef tip: Always salt the water. In culinary school, my chef would come to your station and taste the water to make sure you had enough salt. He would say, “It should taste like the sea.” Use a good handful of salt to season your pasta water. The pasta will add a nice layer of flavor to any recipe.       Choose solid white tuna packed in either water or olive oil. I chose the oil packed tuna for the guys because I wanted a big flavor punch but you can cut the fat and still have great flavor with the tuna packed in water. Of course you could use a wheat pasta here but I urge you to try the new gluten free options on the market. They are fantastic. I pull this move on the guys all the time and they never know the difference. Choose a smaller brown rice  or quinoa pasta, shells or penne work great. Start by making this super simple dressing. Lemon Olive Oil Dressing. 1/4 cup freshly squeezed lemon juice, (2 lemons) 1/2 cup good quality extra virgin olive oil 1 teaspoon salt 1/4 teaspoon black pepper I use this dressing for everything! This is all I want on my salads. So quick and easy. Again, this can be totally customized by changing the herbs, adding fresh garlic, or using a flavored oil – like I did in this recipe. I’m using the oil from the sun-dried tomatoes.  Juice lemons into a measuring cup, 2 lemons is about 1/4 cup. Add 1/2 cup olive oil. Place 1 tsp dried oregano leaves in your palm. Crush the leaves to open up the flavor and add to juice. Season with salt and pepper. Start with 1/2...

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