Blackened Chicken, Quinoa Salad, and Lemon Beans

by Sophie Thomas
(British Columbia)

Quinoa Salad: serves 6

1 cup Quinoa
2 shallots, minced
1 tbsp olive oil
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp tumeric
1 cup GF chicken broth
2/3 cup water
1/4 cup chopped canned tomatoes
1/2 tsp salt (or to taste)

Rinse quinoa in cold water for about 1 minute and then drain.
Cook shallots in oil over low heat until soft and translucent.
Add cumin, cinnamon, tumeric and cook for 30 seconds.
Add quinoa and cook for 1 minute while stirring.
Add broth, water, tomatoes, and salt.
Simmer for 15 minutes until all water is absorbed.
Remove from heat and let stand for 5 minutes.

Blackened Chicken:

Chicken breast
1 tbsp oil
1/4 tsp salt
1 tsp sesame seeds
1 tsp paprika
1 tsp chili powder
1/2 tsp cayenne pepper

Mix spices and sesame seeds together and distribute over a plate.
Preheat pan on medium low heat.
Cover chicken on both sides with rub.
Add oil and place chicken in pan.
Cook for approx. 10 min. per side until cooked through.

Lemon Beans:

Fresh or frozen string beans
1 lemon
2 cloves garlic, minced (or to taste)
1/2 tbsp oil
salt to taste

Cook beans in boiling water until soft.
Drain and place in preheated pan with oil.
Add lemon zest, juice, salt and garlic.
Cook until ingredients are well incorporated and garlic is soft.

• Support the skin, hair and nails.
• May assist in inflammation and joints
• High quality fish oil
• Supports a heart health
• Gluten Free