Clean Eating Memorial Day Menu

Do you have big plans for Memorial Day? Don’t let those plans derail you from your health and fitness goals. I am here to help! Check out these recipes you can bring along to your get togethers or make at home if you have guests coming.

Snacks and Apps

French Onion Dip
French Onion Dip
Nachos
Nachos
Hummus Dip
Hummus Dip
Corn Tortilla Chips
Corn Tortilla Chips
21 Day Fix Guacamole
21 Day Fix Guacamole
salsa
Simple Salsa

Main Dishes

Honey Chicken and Veggie Kabobs
Honey Chicken and Veggie Kabobs
Grilled Fish Tacos with Corn Salsa
Grilled Fish Tacos with Corn Salsa
Black Bean and Quinoa Burgers
Black Bean and Quinoa Burgers

Side Dishes

Shrimp Ceviche
Shrimp Ceviche
Mexican Quinoa
Mexican Quinoa
Lime Shrimp Quinoa
Lime Shrimp Quinoa

Mexican Quinoa

Mexican Quinoa

  • Servings: Eight
  • Time: 30 minutes
  • Difficulty: easy
  • Print
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Ingredients:

  • 1 tablespoon olive oil
  • 1 cup quinoa, rinsed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and chopped
  • (optional)
  • 1 (10 ounce) can diced tomatoes with green
  • chile peppers (such as RO*TEL)
  • 2 T 21 Day Fix Southwest Seasoning
  • 2 cups low-sodium chicken broth
  • 1 (15 oz) can black beans, optional
  • 1/4 cup chopped fresh cilantro

Directions:

  1. Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes.
  2. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
  3. Mix undrained can of diced tomatoes with green chiles, seasoning mix, and chicken broth into quinoa mixture.
  4. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes.
  5. Stir in cilantro.

Lime Shrimp and Quinoa Salad

   

Lime Shrimp Quinoa Salad

  • Servings: 6
  • Time: 45 minutes
  • Difficulty: easy
  • Print

Ingredients:
  • 1 cup quinoa
  • 1-3/4 cups chicken broth (could use vegetable broth or water)
  • 15oz can corn, drained (or 1-3/4 cup fresh or frozen-then-thawed corn)
  • 15oz can black beans, drained and rinsed
  • 1 avocado, chopped
  • 1/2 red onion, minced
  • 1/4 cup chopped cilantro

For the Lime Shrimp:

  • 3/4lb (12oz) raw peeled and de-veined shrimp
  • 1/4 cup extra virgin olive oil
  • 1/4 cup tequila, optional
  • juice of 2 limes
  • 1 Tablespoon honey
  • 1 green onion, chopped
  • 1 garlic clove, chopped
  • 1/2 teaspoon cumin
  • salt and pepper 

For the Chili-Lime Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons honey
  • juice of 1 lime
  • 1/2 teaspoon chili powder
  • salt and pepper
    Directions

    1. Bring chicken broth to a boil in a saucepan then add quinoa and place a lid on top. Turn heat down to medium-low then simmer until quinoa is tender and broth has been absorbed, about 15 minutes. Fluff with a fork then transfer to a large bowl to cool slightly.
    2. For the Shrimp: Whisk together all ingredients except shrimp in a large bowl then add shrimp and marinate for 10 minutes. Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray. Add shrimp, being careful not to crowd the pan (may need to do 2 or 3 batches,) then saute for 1-2 minutes on each side or until cooked through. Add to bowl with cooked quinoa.
    3. For the Chili-Lime Vinaigrette: Combine ingredients in a jar with a tight-fitting lid or in a small bowl then shake or whisk to combine and set aside.
    4. Add corn, black beans, avocado, red onion, and cilantro to the quinoa and shrimp then drizzle with Chili-Lime Vinaigrette. Toss to combine then taste and adjust salt and pepper if necessary. Serve warm or refrigerate and serve cold.
    Note – For the entire recipe you’ll need 3 limes.