Corn and Quinoa Salad with Chicken Sausage

Source: Fitness Magazine

3/4 cup uncooked quinoa
1 1/4 cups low-sodium chicken broth
3 tbsp olive oil
8 oz spicy chicken sausage, cut into chunks
1 medium onion, diced
1 large or 2 small zucchini, diced
2 1/2 cups corn kernels (about 4 years)
2 tbsp fresh lemon juice
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 medium red bell pepper, diced
1/4 cut fresh flat-leave parsley, chopped

Put quinoa and chicken broth in medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed, 12 or 15 minutes. Fluff with a fork.

While quinoa cooks, heat 1 tbsp of the oil in a large skilled over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate. Add another tbsp oil to the pan, then add the onion and cook until softened, about 3 minutes. Add the zucchini and corn and cook about 5 minutes, until the vegetables are tender-firm.

In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, corn-zucchini mixture and bell pepper; mix. chill in the refrigeratr at least 30 minutes or up to 2 days. When ready to serve, stir in parsley.

Pesto-Peach Chicken Salad Wraps

Source: Fitness Magazine

3 cups lightly packed fresh basil leaves
1/2 cup grated Parmesan cheese
2 tbsp pine nuts, toasted
1 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
2 tbsp lemon juice
2 tbsp olive oil
2 cups diced cooked chicken breast
1 1/4 pounds peaches, pitted and cubed
2 celery stalks
4 large red leave lettuce leaves, spines removed and sliced in half
4 10-inch whole-grain wraps

Put the basil, Parmesan, pine nuts, garlic, salt, and black pepper in the bowl of a food processor. While the processor is running, pour in the lemon juice and 2 tablespoons water; add the oil and continue processing until a paste forms. Mix the chicken, peaches, and celery in a large bowl; add the pesto and toss to coat.

Place 2 lettuce leaves in the middle of each wrap and top with 1 cup of the chicken mixture.

Wrap tightly, cut in half and serve.

Orange-scented Beet Soup with Chives

Source: Self Magazine

2 cans (14.5oz each) sliced beets, drained. Reserve liquid.
1 McIntosh apple, peeled, cored and chopped
1/4 cup chopped shallots
1 tsp brown sugar
Grated zest of 1 orange
1/4 tsp salt
1/2 cup orange juice
2 tbsp balsamic vinegar
2 tsp fresh lemon juice
2 tbsp chopped fresh chives
2 oz goat cheese

Pulse beets, apple, shallots, sugar, zest and salt in a food processor til pureed. Add reserved beet liquid; pulse until smooth.

Transfer beet mixture to a bowl; stir in orange juice, vinegar and lemon juice.

Cover and chilled until cold, about one hour. Divide among 4 bowls; garnish with chives and cheese before serving.

Mango-ginger-curry soup with shrimp

Source: Self Magazine

2 ripe mangoes (about 1 lb each)
1/2 cup chopped shallots
1 large clove garlic, chopped
1 tsp finely grated ginger
1/2 tsp curry powder (or more to taste)
1/2 tsp salt
1 can (14oz) light coconut milk
1/2 cup coconut water
3 1/2 tbsp fresh lime juice
1 cup cooked diced shrimp
3 tbsp chopped fresh cilantro

Pulse mangoes, shallots, garlic, ginger, curry powder and salt in food processor until pureed.

Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.)

Cover and chill until cold, one hour.

Divide among 4 bowls; garnish with shrimp and cilantro before serving.

Avocado-lime Soup with Chipotle Chile

Source: Self Magazine

2 ripe avocados, cubed
2/3 cup chopped red onion
2 large cloves garlic, chopped
2 tsp chopped canned chipotle chile in adobo sauce
3/4 tsp salt
1/2 tsp ground cumin
2.5 cups nonfat plain yogurt
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
tortilla chips
salsa

Pulse avocados, onion, garlic, chile, salt and cumin in a food processor until pureed. Add yogurt and cilantro; pulse until well combined. Transfer avocado mixture to a bowl.

Stir in 1/2 cup ice water and lime juice. (Thin with more water, if desired.)

Cover and chill until cold, about 1 hour.

When serving, garnish with chips and salsa.

Miso Soup with Vegetables and Tofu

Source: Self Magazine

2.5 tbsp red miso (or more to taste)
1 large clove of garlic, chopped
1 tsp finely grated ginger
1.5 tbsp rice wine vinegar, divided
1.5 lb firm tofu, cut into cubes
.25 lb snow peas, trimmed
4 large radishes, thinly sliced
4 scallions, thinly sliced
1 cup pea shoots, sunflower sprouts, or radish sprouts
2 tsp toasted sesame oil

Blend miso with garlic, ginger, 1 cup cool water, and 1 tbsp vinegar in a food processor til smooth.

Transfer miso broth to a bowl; stir in 2 cups cool water.

Divide broth, tofu, snow peas, radishes and scallions among 4 bowls.

Toss peas shoots with remaining .5 tbsp vinegar and oil; garnish each bowl before serving.