It’s time to start “Eating Clean” and we guarantee that this will become a new favorite in your household! Learn how to prepare this Healthy Quinoa Tabbouleh recipe prepared by
Sous Chef Hallie Saunders here at The Cove.
The Healthy Quinoa Tabbouleh recipe adds the perfect touch of freshness and zip to add to any meal and is perfectly paired with grilled fish or chicken.
Watch here as Sous Chef Hallie and Executive Chef Douglas expertly show you how to prepare this great dish.
(Serving Size: 4-6)
1 cup cooked quinoa- the mother of all grains
2 cloves fine chopped garlic
3/4 cup chopped parsley
1/4 cup of chopped red bell pepper
1/4 cup of chopped celery
1/4 cup of chopped purple onion
1/2 cup of lemon juice
1/2 cup of olive oil
salt and pepper to taste
Directions: Mix all ingredients and serve.
Great with pitas, grilled chicken or fish.
For extra kick and added spice, mix in cayenne pepper or red chili paste.
CLICK HERE FOR PRINTABLE PDF OF THE QUINOA TABBOULEH RECIPE!
This dish is sure to bring smiles to your table! We guarantee that you will LOVE this Linguini with Fire-Roasted Cream Sauce and Tiger Shrimp recipe prepared by Executive Chef Douglas Walls here at The Cove.
Watch here as Chef Walls expertly shows you how to prepare this delicious meal for your entire family to enjoy!
Linguini with Fire-Roasted Cream Sauce and Tiger Shrimp
(Serving Size: 2)
3-4 Tbsp. unsalted butter
1 garlic clove- finely chopped
1 shallot-finely chopped
1/4 of red bell pepper- diced small
8 tiger shrimp
1 Tbsp. paprika
Salt & pepper to taste
1 tomato- roasted and roughed chopped
3 fresh basil leaves- chopped
12 oz. cooked linguine
1-2 Tbsp. scallions
1\2 cup heavy cream
Directions: Prepare linguini pasta beforehand, and cook to al-dente. Heat shallow pan on high heat and add butter to melt. Add shallots, bell pepper and garlic. Sauté about 1 minute to soften. Add tiger shrimp to pan and add paprika. Heat shrimp through. Add roasted tomato and chopped fresh basil. Once shrimp is fully cooked, add cooked linguini and scallions. Toss to heat through. Once heated, add heavy cream to pan. Reduce cream and finish with Parmesan cheese. Garnish with basil and bell pepper.
Serve and enjoy!
For Roasted Tomato: Cut tomato in half and grill on both sides until roasted. Roughly chop.
Click here for PDF of recipe.
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These wraps are loaded with usable protein, amino acids, iron,
vitamins and minerals—and they are tasty too!
Watch here to see how this recipe is prepared and meet our Sous Chef Hallie Saunders
Avocado Pesto Wrap
(Serving Size: 5-8)
1 large ripe avocado
3 cloves of garlic
1/2 cup of basil
1/4 cup of walnuts
1/3 cup of olive oil
1/3 cup of parmesan cheese*
1/2 cup of mayo*
salt and pepper to taste
(For an extra kick or tartness, add one or more of the following: lemon juice, hot sauce or balsamic vinegar.) Mix all in a food processor.
* Vegan options:
Substitute Vegenaise (non-dairy mayo) for mayo.
Substitute nutritional yeast for parmesan cheese.
1 cup of cooked quinoa- the mother of all grains
2 and 1/2 cups of greens- choose one or combination of romaine, mixed field, spinach or kale
2 small blackened diced chicken breast—-or diced veggie burger
1/2 cup of chopped broccoli
1/2 cup of chopped carrots
1/2 cup of purple cabbage
Directions: Mix pesto with wrap filling ingredients and fill 5-8 large spinach, whole wheat, or tomato basil tortillas.
Fold and roll—- Enjoy!
CLICK here for PDF of this recipe