Lorna Jane Clarkson is the woman behind one of our favorite activewear labels – Lorna Jane. (Seriously! These yoga pants are the absolute best.) However, she’s much more than a fashion designer. She lives and breathes “Active Living,” and serves as the ultimate inspiration and guide for women to do the same.
In 2014, Lorna released Nourish: The Fit Woman’s Cookbook, and it’s quickly become one of our top resources in the kitchen. It’s filled with recipes, meal planning tips, and Lorna’s guide to establishing healthy eating habits, improving digestion, hydration and alkalinity, personal nutritional philosophies and – in a nutshell – gives you the tools needed to improve your overall life. Today, Lorna is sharing one of our favorite recipes from the book – Mexican Fish with Quinoa Salad. It’s a great summertime recipe that won’t hurt your waistline. Enjoy:
1/4 cup dried red quinoa
1 cup filtered water
1 medium red bell pepper, diced
3 yellow patty pan squash, diced
1 baby eggplant, diced
1 medium zucchini, diced
1/2 small sweet potato, diced
1 small red onion, cut into thin wedges
1 tablespoon cold-pressed extra-virgin coconut oil
2 teaspoons ground cumin
1 teaspoon hot paprika
2 x 5 ounce boneless, skinless snapper fillets
pinch of ground cumin
pinch of hot paprika
4 cups baby spinach leaves
LIME AND CORIANDER DRESSING:
1/4 cup cold-pressed extra-virgin coconut oil
1/4 cup lime juice
2 tablespoons finely chopped fresh cilantro
Preheat oven to 425.
Rinse quinoa well; drain. Place quinoa in a small saucepan with the water; stand 15 minutes. Bring to a boil. Reduce heat; cook quinoa, covered with a tight-fitting lid, about 15 minutes or until water is absorbed and quinoa is tender. Remover from heat; stand, covered, 10 minutes. Fluff with a fork.
Meanwhile, combine vegetables and onion with coconut oil and spices on a baking-paper-lined oven tray, season to taste. Roast about 15 minutes or until browned and tender.
Play fish on another baking-paper-lined oven tray; sprinkle with extra spices. Roast, in oven, alongside vegetables for last 10 minutes of cooking time or until cooked as desired.
To make the lime and coriander dressing, place ingredients in a screw-top jar, season to taste, and shake well.
Combine quinoa, roasted vegetables, flaked fish and spinach with the dressing in a large bowl. Toss well to combine.