Lemonish Talapia Salad
2 Cups cooked Quinoa
3/4 Cup Shredded Carrot (lightly steamed or fresh).
1/2-3/4 Cup Chopped Broccoli Flowerettes (lightly steamed or fresh).
1 Med. Clove of Garlic-minced or pressed
2 Tbsp. Chopped Brown Onion
2 Large Lemons Halved (seeds removed)
2 Talapia Fillets Cooked ( Over med. heat, add 1 Tbsp. Olive Oil to pan, add fish fillets, squeeze half the lemon over the fillets, adding 1 tsp. dried parsley, and sprinkle "Pike Place Fish-Northwest Seafood Seasoning," over fillet until covered, cook approx. 5-7 minutes and flip. Cook until white and flaky in the center.) Cool slightly and shred.
Pinch of Celtic Sea Salt
Pinch of Tumeric
Pinch of Ginger
1-2 tsp. Onion Powder
2 Tbsp. Best Foods Mayo (gluten-free)
Allow cooked items to slightly cool.
Combine quinoa, carrots, broccoli, pressed garlic, onion and talapia. Squeeze lemon over combined ingredients and gently stir together. Add celtic sea salt, tumeric, ginger & onion powder, stir in. Add mayo and fold ingredients together.
This is a wonderfully fresh meal. It is important to cool the ingredients before adding the mayo.
Some of the important benefits of these ingredients are in the use of fresh, onion, garlic, & broccoli. These ingredients have been found to help remove the excess estrogens from our bodies, which if left, can cause numerous health issues, including cancer. So, think of it as a medicinal salad if you will and enjoy!
