Ingredients (4 servings, 277 calories): 

• 1 ½ pounds uncooked salmon, cut into 4 filets.
• 1 tablespoon olive oil, extra-virgin.
• 1 teaspoon salt.
• ½ teaspoon pepper.

Tomato Basil Relish:

• 3 roma tomatoes, diced.
• ¼ cup fresh chopped basil.
• 1 clove garlic, minced.
• 1 tablespoon chopped shallot.
• Juice of ½ lemon.
• Salt and pepper to taste.

Instructions:

• For the salmon: Preheat the oven to 400 degrees. Rub the salmon with the olive oil and sprinkle with salt and pepper. Place the salmon on a baking sheet, skin side down, and roast for 6-8 minutes depending on your desired level of doneness.
• For the relish: While the salmon is roasting, combine all the relish ingredients in a bowl. Give it a taste and add salt and pepper if needed. Top each filet with relish before serving.

Ingredients:

• 4-6 boneless skinless chicken breasts or 6-8 boneless skinless chicken thighs.
• 5 tablespoons olive oil extra-virgin.
• Juice of 4 limes (about 5-6 tablespoons).
• 2 green onions, roughly chopped.
• 4 habanero chiles (sems and seeds removed) roughly chopped.
• 4 teaspoons minced garlic.
• 1 tablespoon fresh thyme, finely chopped.
• ½ teaspoon ground ginger.
• 1 tablespoon brown sugar.
• ½ teaspoon ground allspice.
• 1 teaspoon salt.
• ¼ tablespoon black pepper.

Instructions:

1. Combine oil, lime juice, and next 9 ingredients in a food processor or blender and pulse until well blended.
2. Reserve ¼ cup of the mixture in a small bowl. Cover and refrigerate. Transfer remaining mixture into a large resealable bag. Add chicken, seal bag, and chill for 3-8 hours.
3. Grease and preheat grill. Remove chicken from bag, discard the bag and remaining marinade. Grill chicken 5-6 minutes on each side.
4. Brush reserved sauce over the chicken and grill 2-3 minutes longer on each side until cooked through (large chicken breasts may need some additional grilling time).
5. Garnish with chopped cilantro if desired and serve immediately.

Ingredients (2 serves):

Chicken and marinade

• 1 pound chicken tenders (or skinless, boneless chicken breast cut into strips).
• Juice of two limes.
• 3 cloves garlic, minced. 
• 1 teaspoon cumin seeds.
• 1 teaspoon fennel seeds.
• 1 teaspoon sesame seeds.
• 1 teaspoon coriander seeds.
• 1 tablespoon extra virgin olive oil.
• Salt and cracked black pepper.

Herbed quinoa

• 1 cup quinoa, cooked. 
• 1/2 cup cilantro leaves, chopped. 
• 1/2 cup flat-leaf parsley leaves, chopped. 
• 2 scallions, thinly sliced.

Instructions:

1. Grind all the spices (cumin, fennel, sesame, coriander seeds) in a grinder or mortar. Place the lime juice, minced garlic, spice mix, olive oil, salt and pepper in a bowl and mix to combine. 
2. Place the chicken, in a large salad bowl. Rub the marinade over the chicken and let sit for 15-20 minutes. Drain from the marinade and stir fry the chicken tenders in a hot skillet until golden and cooked through. Add the marinade at the end of cooking and cook for 2-5 minutes more; make sure you don’t burn the spices of the marinade, you just want them slightly caramelized.
3. While the chicken is cooking, place the cooked quinoa, cilantro, parsley and scallion in a bowl and toss to combine. 
4. Serve the chicken with the herbed quinoa, sprinkle with extra spices and drizzle with extra oil to serve.

Ingredients (4 servings, 260 calories):

For the quinoa:

• ½ tablespoon extra virgin olive oil.
• ½ onion, finely chopped.
• 1 clove garlic, minced.
• ½ teaspoon chili powder.
• 190 grams (1 cup) uncooked quinoa.
• Salt and pepper.
• 500 ml (2 cups) vegetable broth.
• 2 tablespoons fresh parsley, finely chopped.

For the shrimp:

• ½ tablespoon extra virgin olive oil.
• 225 grams (1/2 lb) raw shrimp.
• 1 clove garlic, finely chopped.
• ¼ teaspoon chili powder.
• Salt and pepper.

You will also need:

• Fresh parsley. finely chopped.
• The juice of half lemon.

Instructions:

1. In a fine-meshed strainer, rinse the quinoa under cold running water.
2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic and cook, stirring occasionally, for 3 minutes or until the onion softens slightly.
3. Add the quinoa and ½ teaspoon of chili powder. Sprinkle with salt and pepper.
4. Sautee for 1 minute then add the broth.
5. Bring to a boil uncovered. When it starts to boil, reduce the heat to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is cooked and tender. Remove from heat, add the parsley and mix well.
6. While quinoa is cooking, cook the shrimp.
7. Heat ½ tablespoon of olive oil in a large skillet over medium high heat. When the pan is hot, add the shrimp and sprinkle with ¼ teaspoon of chili powder. Season with salt and pepper and sautee until no longer translucent.
8. Add the garlic and cook until fragrant.
9. Mix the quinoa and shrimp together, drizzle with lemon juice and sprinkle with fresh chopped parsley. Serve the spicy garlic shrimp and quinoa immediately, while still hot.
10. Enjoy!