What’s for Dinner? Coconut Quinoa, Mahi Mahi & Arugula Salad
Tonight’s dinner is actually pretty simple. My son loves the quinoa, my husband loves the Mahi Mahi and I like it all, but love 
Arugula salad. Plus I love that it takes very little time!
Make sure and soak your quinoa in the morning before starting the rest of your day. Quinoa is better known as the “Super Grain”. Interesting fact… did you know that quinoa is actually considered a seed? Rather than growing on a grass, like most grains, it grows on a plant that resembles spinach. Quinoa was a sacred grain, hailed by the Incas as the Mother of all Grains. Quinoa is nutritious, gluten-free, high in protein (about 15%), high in minerals and fiber, and only has 2.5 grams of fat per serving….not bad! Plus it is delicious and takes on flavors amazingly.
Mahi Mahi is one of our favorite fish and is low in mercury. Tonight was my cheat night J Trader Joes sells wild Mahi Mahi in their frozen section that is already marinated in olive oil, lime juice, and yummy spices. I just place the fish in my fridge the night before I want to cook it and it is ready to go at dinner time.
Arugula is one of my favorite greens. It is peppery, slightly bitter and delicious. It is great sautéed or my favorite, eaten raw. You can add any variety of fresh veggies to arugula and toss in a simple dressing. Arugula is a great source of iron and very alkaline.
Coconut Quinoa:
1. Pour about 3 cups of pre-soaked quinoa into a soup pot and add just enough water to cover the quinoa, about ½ inch over. Add a few dashes of Celtic Sea Salt.
2. Bring to a boil and then let simmer for about 15 minutes, stirring occasionally. Quinoa will be done once the water is absorbed and it is fluffy and soft.
3. Start by adding about 2-3 Tbsp Cold Pressed Coconut Oil and stir in – it will melt into the quinoa. If the quinoa is to dry, add a few splashes of cold pressed olive oil.
4. Add Celtic Salt to taste – I usually start with about ½ tsp, stir and then add more if needed
5. Sprinkle about 1/3 cup nutritional yeast over the quinoa and stir in – add as much as you like (makes it cheesy tasting and is rich in B’s)
6. Finish with a little garlic powder, onion powder and a few dashes of Cayenne or black pepper.
*Serves about 4-5 people (save leftovers for another dinner; top over salad; or try adding to a tortilla wrap)
Grilled Mahi Mahi:
1. While the quinoa is cooking, remove the thawed Mahi Mahi from the bag and cut into 1 inch strips and lay over a grill pan
2. Grill for about 3-4 minutes on each side – or longer depending on how done you like it.
3. Once I have flipped the fish, I like to add extra lemon juice and Celtic Salt
Arugula Salad:
1. While the fish is grilling, take out a bunch of fresh arugula (it comes already bagged & organic).
2. Add it to a large salad bowl and add the following chopped fresh veggies: Corn sliced off of 1 cob; avocado chunks; tomato, green onion, pine nuts, red bell pepper. (You can be creative with your veggie mixtures)
3. Make your dressing in a jar: Olive oil (1/4 cup minimum), Dijon mustard, Celtic Salt, agave, black pepper, Balsamic vinegar. Shake well and wait until serving to toss into salad.
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