Page 116 - Demo

116 || FITNESS MAGAZINE || JANUARY 2016 Nutritious and DeliciousCilantro Lime Chicken2 pounds of butterflied chicken breasts Marinade for 1 hour minimum2 fresh limes juiced1 tbsp olive oil1 clove crushed garlic1/4 c. fresh cilantro leavesHimalayan pink salt Grill and serveQuinoa Salad1/3 cup red onion diced1 tbsp. olive oil1 c. uncooked quinoa2 cups water2 cups steamed or grilled chopped asparagus1 large orange chopped2 tbsp jalape%u00f1o pepper finely cut1/3 c. toasted walnuts or pecans choppedDressing:2 tbsp fresh squeezed lemon juice1 tbsp oil1/8 tsp Himalayan pink salt (if desired)Black pepper as desired1/2 tsp chopped garlicLarge skillet with lidHeat olive oil in large skillet and add red onion. Saut%u00e9 about two minutes or until onion is tender. Add 1 cup quinoa to onion and saut%u00e9%u2019 another 2 minutes until quinoa is golden brown. Add 2 cups water, stir, cover with lid and simmer for 15 minutes. Set aside to cool. Pour quinoa in a large bowl. Toss in chopped asparagus and chopped orange.In a small glass bowl, mix lemon juice, olive oil, salt, black pepper and garlic. Add to quinoa mixture and stir. Add chopped nuts.