Black Bean Quinoa Salad

I tend to be very boring and consistent with my week day lunches. I usually have a salad, with the ingredients only mildly changing (if at all) from one week to the next. I like to plan my lunches at the beginning of the week, usually making one big batch from which I can scoop out each day's serving.

Needless to say, the same thing every day, every week gets old very fast. I don't like being bored by my lunches. It makes me much more likely to snack throughout the afternoon, and the impromptu snacks are rarely as healthy as the planned ones.

This meal is anything but boring. The spice of the green onions, the toasty flavor of the roasted pecans, and the slight pop of the quinoa keep my taste buds interested and intrigued with each bite. Packed with protein, this meal can replenish all the calories I burn in one of my lunch-time intense work-outs. I had discovered that on the days I go to my more intense weight class (Body Pump), a simple salad was no where near filling enough to propel me through the rest of the afternoon. Enter this Black Bean Quinoa Salad. With this as my meals for the week, I was happy, I was intrigued, I was filled. Need I say more?

Black Bean Quinoa Salad
1 cup quinoa (I used tri-color, but any kind will do)
2 cups veggie stock
2 cups spinach
1 can diced tomatoes (undrained)
1 can black beans (drained and rinsed)
1/4 cup green onions, chopped
1/4 cup pecans, chopped and roasted

1. Rinse quinoa. In a medium sauce pan,  bring veggie stock and quinoa to a boil. Lower heat and simmer 15-20 minutes or as directed on package.

2. While quinoa is cooking, if you have not already done so you will need to roast your pecans. Roughly chop pecans. Toast in oven at 350 for about 10 minutes.

3. Once the quinoa and pecans are done cooking, combine all ingredients in one bowl. Serve and enjoy. If you're making this for the week ahead, separate into individual serving containers for ease so you can just grab one and go in the morning!

Lemon Rosemary Basa Fillets

While I love to cook, it's not always possible to cook an elaborate, fancy meal on week nights. My husband and I try to take turns cooking and come up with a schedule that works best for all of our commitments, but sometimes we just need a quick and easy albeit YUMMY dinner.

I refuse to trade in convenience for quality. This is one of the reasons fish has become such a staple in our house. The sky (or in this case, the ocean or lake) is the limit when it comes to dinner possibilities featuring fish - from salty soy sauce to sweet maple syrup to bold ginger.

And then there's the convenience factor. For the most part, fish tends to take less time than most other meat options.

I hadn't heard of basa fish until a couple of weeks ago. They were on sale at the grocery store, and I wanted fish that night. I decided to give it a try. Apparently basa is a type of catfish variety, but I thought it more comparable to a mild white fish and treated it like I would tilapia.

This dish is very easy, quick, and delicious. If you prefer, you can substitute the basa for tilapia or a mild white fish.

Lemon Rosemary Basa Fillets
2 basa fillets
2 Tablespoons lemon juice
2 Tablespoons olive oil
2 sprigs fresh rosemary, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon flour

1. Mix the lemon juice, olive oil, rosemary, salt, and pepper in a small bowl.

2. Heat a nonstick skillet over medium-high heat. Add a tablespoon of olive oil. Once heated, lay down the basa fillets. Pour the lemon juice mixture on top. Cook for 5 minutes, then flip the fillets and cook for an additional 5 minutes.

3. Plate the fillets, and add the flour to the remaining liquid in your skillet. Stir quickly and let cook for about 30 seconds to a minute. Pour on top of fillets.