Fresh Starts and Toasted Sesame Quinoa Seafood Salad

As the new year kicks off, I am resolving to start eating right and to really get back into shape.  How horribly cliché of me, I know.  But I don’t see anything wrong with taking advantage of opportunities for a fresh start.  I see a lot wrong with eating and drinking everything in sight in the weeks leading up to said fresh start, simply because said fresh start is just around the corner… that is another matter.  I do think a lot of us are guilty of that, and it sure does make getting back on the right track that much harder.

Don’t get me wrong, I’m not beating myself up too badly.  In fact sometimes I think it’s good for us to get out of shape to remind ourselves just how much we appreciate what we work so hard for.  There’s nothing like waddling around in way-too-tight jeans that muffin your sides painfully when you sit down to remind you why you try to keep a healthy lifestyle.  Clothes that don’t fit are more uncomfortable than getting out of that nice warm bed at 6:00am to hit the gym, and they’re definitely worse than saying no to that second fifth cookie.

So here is to fresh starts, whatever yours may be, and to fresh starts that can be maintained as lifestyles.

Toasted Sesame Quinoa Seafood Salad with Edamame, Corn and Red Pepper

Adapted from Eating Well

• 1 bag Trader Joe’s seafood blend
• 2 tablespoons reduced-sodium or soy sauce, divided
• 1 tablespoons canola oil
• 2 tablespoon toasted sesame oil, divided
• 1/4 cup rice vinegar
• 1 cup quinoa
• 3 cloves garlic
• 2 cups water
• 1 red pepper, diced
• 1 small onion, diced
• 1 cup corn kernels (canned, fresh or frozen)
• 1 cup edamame, shelled and cooked

1. Toss thawed seafood blend with 1 tablespoon soy sauce in a medium bowl. Set aside.
2. Place a large, high-sided skillet with a tight-fitting lid over medium heat. Allow 1 tablespoon canola oil to get hot, then add quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir in peppers, cover and let stand for 5 minutes more.
3. Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon sesame  oil and cook the onion for 2-3 minutes.  Add the corn and cook until it begins to brown.   Finally add the seafood blend, with marinade.  Cook for 2-3 minutes, or until seafood is cooked through.
4. While the seafood is cooking, whisk 1 tablespoon sesame oil, 1 tablespoon soy sauce, and rice vinegar in a large bowl. Add the quinoa mix, edamame and the seafood and toss well to combine.

Serves 4
Nutrition, per serving: 414 calories, 14 g fat, 24 g protein, 47 g carbs, 7 g fiber

Grammy!  See how quickly beautiful new/old dish has made itself at home in the Messy Kitchen!?

Johanna