Quick and Delicious Weeknight Wonders: Baja Fish Taco Bowls and Edamame Brown Rice Lentil Salad

Effortless and Nutritious Dinners in 20 Minutes

Elevate your Taco Tuesdays with a delightful twist on the traditional with Baja Fish Taco Bowls. This deconstructed rendition of classic fish tacos, nestled on a fluffy bed of tri-color quinoa and adorned with a drizzle of yogurt crema, offers a novel way to revamp your taco night. Ditch the usual tortillas and shells for the swift-cooking, protein-rich quinoa harmoniously blended with nutrient-packed kale.

This simple, yet gratifying dish combines succulently seasoned fish, velvety avocado, and wholesome grains, topped off with a lighter variant of the classic Baja sauce, creating a perfect symphony of flavors for your fish tacos.

The cornerstone of this scrumptious weeknight dish is the Success Tri-Color Boil-in-Bag Quinoa. Ready in a mere 10 minutes, this quinoa is not only light and nutty in flavor but also brimming with protein, all nine essential amino acids, and a good source of fiber. It’s an ideal choice for those bustling moments, catering to diverse dietary preferences, be it vegan, vegetarian, or anything in between.

Baja Fish Taco Bowls

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4

Ingredients

2 bags Success Tri-Color Quinoa
2 tablespoons olive oil
4 white-fleshed fish fillets (5-6 ounces each), seasoned with:
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt

3/4 cup plain Greek yogurt
1 tablespoon lime zest
1 teaspoon lime juice
1/4 teaspoon ground cumin
4 cups packed baby kale
1 ripe avocado, halved, pitted, peeled, and thinly sliced

Directions

Prepare quinoa as per package instructions.
In a large skillet, heat olive oil over medium heat. Season fish with Cajun seasoning and salt, and cook for 2-3 minutes per side, until lightly browned and flaky.
In a small bowl, combine yogurt, lime zest, lime juice, and cumin.
Toss quinoa with baby kale, then divide among four bowls. Top each bowl with fish, avocado slices, and a dollop of yogurt lime crema.

Note: Substitute taco seasoning or chili powder for Cajun seasoning, and arugula or baby spinach for kale, if desired.

On nights when a lighter fare is in order or a swift accompaniment is needed for your chosen protein, bring vibrancy to your table with our Edamame Brown Rice and Lentil Salad. Overflowing with colorful and flavorful ingredients like crisp bell peppers and refreshing cucumbers, this salad is a wholesome and satisfying way to rejuvenate after a hectic day.

Crafting this flavor-rich salad is made effortless with the 100% whole grain Success Boil-in-Bag Brown Rice. These high-quality, pre-cooked grains are ready in just 10 minutes, free from the hassle of measuring or mess, leaving you with a serving of fluffy, nutty brown rice that cooks to perfection every time, alleviating some of the stress from family dinner preparations.

Edamame Brown Rice and Lentil Salad

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4

Ingredients

1 bag Success Brown Rice
1 cup cooked green or brown lentils
1 cup cooked and cooled edamame, shelled
1 red bell pepper, diced

1 cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup roasted almonds and sunflower seeds (optional)

Dressing

2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard

1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions

Prepare rice according to package directions.
In a large bowl, combine rice, lentils, edamame, bell pepper, cucumber, red onion, and parsley.
For the dressing, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper in a separate bowl.
Toss salad with dressing until well coated. If desired, sprinkle with roasted almonds and sunflower seeds.