Oh my god, I love polenta. Creamy polenta, sautéed polenta — doesn’t matter. I just wish corn was healthier than it is, especially when you could probably eat polenta multiple times per week. I think I have found a solution! Polenta that is half traditional polenta and half quinoa! Because quinoa is good for you, it all works out.
I wish I could take credit for the idea, but I actually saw it at the store. You know those little tubes of pre-made polenta you can buy? Well, that polenta isn’t that great compared to homemade, but they also now make a quinoa polenta version. I saw it the other day and I couldn’t believe what a great idea it was. So, I made my own at home.
I had also recently just made some apricot vinegar and although we had been using it in wonderful salad dressings all week, this dish seemed like a great use for it as well. I love making polenta with sautéed greens, so I just stuck to that theme here. I used some rainbow chard and used the same cooking technique as I did . . . → Read More: Quinoa Polenta with Sautéed Greens, Parmesan & Apricot Vinegar
Quinoa is one of my favorite grains. I can’t remember when I first tried it — I think maybe a couple of years ago? But ever since that first experience, I’m always looking for new ways to use it. I’m not quite sure what it is but I really like the texture and flavor — soft but still a bit toothsome, but with a slightly nutty flavor.
Tossed with spicy, roasted carrots, pecans, cranberries and peppery arugula, this is a great way to incorporate quinoa. There’s also a good chance that all the spices needed for the spice mix are already in your cabinet so you really don’t have an excuse to not give this a try. It may seem like a lot of work, but after you combine the spices together, you’re basically just using it as a seasoning for roasting the carrots, flavoring the dressing, and mixing in with the final salad.
After I photographed this meal, I got the lightbulb-worthy idea to crumble some feta on top of the salad — you should definitely do that.
Also, we don’t really stick to a Meatless Monday schedule, as we have a lot of . . . → Read More: Perfect for Meatless Monday: Roasted Carrot and Quinoa Salad
Recently, I was very lucky and received another shipment of Copper River Salmon! This time, it was Sockeye from Prince William Sound. Although there was a slight Fed ex mishap with its delivery (my salmon took a brief field-trip to Memphis, it seems…perhaps visiting Graceland?), I received it just fine a day late. It was packed so well it was still nice and cold.
This is a recipe that I came across and have been wanting to try for awhile now. It was a great light & healthy meal. I wanted the grapefruit & ginger oil to be a bit more flavorful, but the quinoa and grapefruit salad was so good! And with great salmon, all you really need is salt and pepper anyway, right?
Note: This would be really pretty with ruby grapefruit. Which is what I thought I had. The bag aid ruby grapefruit, but as I’ve opened them, they have all been regular, white grapefruit. Not cool, Trader Joe’s, not cool. (But still good!)
Sockeye Salmon with Quinoa and Grapefruit Salad
Adapted from a recipe by Elie Krieger, serves about 2
1 medium grapefruit (have another grapefruit available for juicing)
8 thin slices . . . → Read More: Sockeye Salmon with Quinoa and Grapefruit Salad
This is a very easy dinner or even a make-ahead lunch for the next day. Especially, if you already have cooked lentils (the steamed lentils at Trader Joe’s are seriously one of the best things ever). I have also made this with farro and lentils and that is just as delicious.
If I make this the night before (for a lunch the next day), I like to put a tablespoon or so of broth in the bottom of the container to keep it super moist when reheating in the microwave at work.
Another nice thing with this recipe is that you can pretty much make it as basic (like here) as you want or add even more things to the stuffing: sundried tomatoes, feta cheese, more fresh herbs, sauteed leeks, spinach…the possibilities are really endless. Just figure about a 1/2 cup of lentil/grain stuffing per mushroom cap and you will be good to go.
Quinoa & Lentil Stuffed Portobello Mushrooms
Serves 2-4, depending how hungry you are and what else you’re having
4 large portobello mushroom caps, stems removed
1 cup chicken or vegetable broth
1/2 cup quinoa
1 cup cooked lentils (or 1/2 cup uncooked lentils, cooked)
1 small shallot, diced
1/8 . . . → Read More: Quinoa & Lentil Stuffed Portobello Mushrooms
This is a delicious Summer meal in that it is relatively quick and can be served room temperature (or even chilled). We had it recently and there was not a leftover to be had. It was originally a shrimp & salsa-type recipe but I turned the salsa into a salad by adding quinoa, beans, and feta cheese. It was great with some hot sauce on the side and a bottle of cold Sauvignon Blanc.
Okay, I think that’s all I got. I haven’t gotten too much sleep the last two nights and it appears that’s my limit. Bedtime at 8pm? For me, ‘fraid so.
Chile Grilled Shrimp with Corn, Avocado & Quinoa Salad
Adapted from a recipe in Steven Raichlen’s Indoor! Grilling
1lb large shrimp, peeled and de-veined
1 tbsp chile powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher or Sea Salt
Freshly ground black pepper
2 Tbsp olive oil + a little extra for drizzling on the salad
1/2 cup Quinoa
1 ripe avocado, pitted and diced
2 to 3 tbsp fresh lime juice (plus lime wedges for serving)
1 red bell pepper, cored, seeded and diced
1 ear sweet corn, shucked
3 tbsp diced red onion
1 jalapeño pepper, seeded and minced
1/4 cup chopped . . . → Read More: Chile Grilled Shrimp with Corn, Avocado & Quinoa Salad