Quinoa has been the go-to grain around here for most of the year. Faster and fluffier than rice, a complete protein — and then there’s the whole Inca connection. Back in the day, when in doubt, I’d steam some rice, saute an onion along with any vegetables that were on hand, add a little salt, pepper and cumin, and call it dinner.
Last night, I switched it up a bit, with quinoa and then raised the superfood bar with a few cups of chopped arugula and spinach. We had it as a main course and everyone was happy. This dish could also stand in as a side dish, or served cold as a salad.
- 1 cup of quinoa
- 1 1/2 cups water
- 2 Tbsp. olive oil
- 1 small onion, chopped
- 1/2 red or yellow pepper, chopped
- 1 cup black beans rinsed
- 1 tsp. cumin
- salt and pepper
- 2 cups tightly packed spinach and arugula, or other greens
- Rinse quinoa and add to 1 1/2 cups of water in a medium saucepan. Cover, bring to a boil, and simmer until water is absorbed. About 15 minutes.
- Saute onions and pepper in olive oil for 3-4 minutes. Add rinsed black beans and cumin.
- Rough chop greens and add to the saute pan along with cooked quinoa. Salt and pepper to taste.
- When quinoa is cooked, add to the saute pan. Serve warm as a main course or side dish, or chilled as a salad.
7:15 p.m. on a Wednesday. I hadn’t started cooking dinner, and I had a 3/4 pound salmon filet that I needed to cook with no real plan for how to cook it. AND, the natives were starting to get restless. I zapped the skin side of the salmon under the broiler on HI for a minute or so so that the skin would peel right off and stirred up a combination of Dijon mustard, garlic, soy sauce and olive oil that I’ve used on pork tenderloin before figuring, “How bad can it be?” Meanwhile, a cup and a half of water was boiling, 3/4 cup of quinoa went into the pan and we had a plan. Turned out to be not bad at all.
- 3/4 pound to 1 pound salmon filet
- 1 Tbsp. Dijon mustard
- 1 Tbsp. soy sauce
- 1 clove garlic minced
- 1 Tbsp soy sauce
- 3/4 cup quinoa
- 1 1/2 cups water
- 1/4 cup chopped green onions
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Boil 1 1/2 cups water in a medium saucepan. Rinse 3/4 cup of quinoa in a strainer and add to boiling water. Reduce heat and simmer for about 12 minutes.
- Combine Dijon mustard, olive oil, garlic and soy sauce. Set aside.
- Place salmon under the broiler on high for 1 minute. Remove from the oven and the skin should peel off easily. (If there is a dog underfoot, he or she will be very happy to help you dispose of the salmon skin.)
- Spread half of the Dijon sauce on one side of the salmon and place back under the broiler for five minutes. Flip salmon, and spread the remaining sauce on the other side and cook for five more minutes.
- Fluff quinoa with a fork and add raisins, almonds, green onions salt and pepper, reserving a few green onions for the top of the salmon.
- Spread quinoa on a platter and place salmon in the center. Top salmon with green onions.