Red Quinoa and Avocado Salad with Goldenberries, Edamame and a Lemon-Cumin Vinaigrette

May 25, 2012 by

Some women buy shoes. Others buy clothes, or even make up. I use to be one of those women. I do get the occasional urge to indulge every now and again. But my real problem is visiting my health food store. Lets face it. Some of the things I use aren’t sold at the conventional grocery stores and if they are, I end up paying more than I would at the health food store. At least, that has been my personal experience. I no longer buy quinoa from the supermarket. No way! Another thing I like about my health food store is that I learn about a new ingredient upon every single visit. If I see something that peaks my interest, all I have to do is ask about it. I really enjoy going there.

Upon my last trip, I grabbed a few items, Red Quinoa was one of them. I’ve been using the regular Quinoa for a few years now but I really wanted to try the red, even just for the colourful appeal. I imagined its rich deep red colour against something green or yellow. I was flipping through Fine Cooking’s Magazine – CookFresh Spring 2012 edition, and saw a beautiful recipe using Red Quinoa. I didn’t have all the ingredients but it inspired me to get some things together. I picked up a pack of dried Goldenberries (also known as cape gooseberries) at an event a few weeks ago and I thought this was an awesome time to experiment with them.

 

Red Quinoa and Avocado Salad with Goldenberries, Edamame and a Lemon-Cumin Vinaigrette

 

Red Quinoa and Avocado Salad with Goldenberries, Edamame and a Lemon-Cumin Vinaigrette
Recipe Type: Main
Author: Lyn adapted from Fine Cooking
Prep time: 25 mins
Total time: 25 mins
Serves: 2
A gluten-free, vegetarian meal that can be ready in minutes.
Ingredients
  • 2 Tbsp Raisins
  • 2 Tbsp Goldenberries
  • 3 Tbsp Edamame, thawed from frozen
  • 1/2 Cup Quinoa, rinsed well
  • 1 Cup Vegetable Broth (or water, if you prefer)
  • 1 Large Lemon
  • 1 Tbsp Olive Oil
  • 1/8 Tsp Ground Cumin
  • 1/8 Tsp Paprika
  • 1 Medium Avocado, pitted and cut into bite sized chunks
  • 1 Scallion, thinly sliced
  • Kosher Salt
  • Black Pepper
Instructions
  1. In a small bowl, soak the raisins and goldenberries in hot water for 5 minutes. Drain and set aside.
  2. In a small pot, add quinoa, a pinch of salt and a cup of vegetable broth to a boil. Cover and reduce to a simmer until all the water has been absorbed, about 15 minutes
  3. Fluff quinoa and remove from heat and allow to cool
  4. Grate zest from the lemon and combine with the juice from the lemon in a small bowl
  5. To the lemon juice, add olive oil, cumin, paprika and a pinch of salt, whisk to combine
  6. In a medium bowl, toss vinaigrette with quinoa, raisins, goldenberries, edamame, avocado and scallion.
  7. Plate and serve, enjoy.

 

I wish I could tell you that there was more to it than this, but just put the ingredients into a bowl. Add the vinaigrette and toss. Plate and serve.

 

Red Quinoa, Avocado, Raisins, Edamame, Goldenberries, Scallions

 

This is an excellent way to use up left over quinoa. Regular White Quinoa can be used if you don’t have the red. It will taste just as good and look just as lovely.

 

Red Quinoa and Avocado Salad with Goldenberries, Edamame and a Lemon-Cumin Vinaigrette

 

Happy Friday Friends!

 

~Lyn

 

 

 

 

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Hoisin Salmon with Quinoa & Zucchini

Jan 25, 2012 by

Salmon and Quinoa were first paired together by me about 4 years ago when I started to make serious changes to my diet. My chiropractor at the time, taught me about the benefits of whole grains and consuming less sugar. I was determined to learn more about how food can help heal the body. It took me a while to get used to eating certain vegetables that were fairly new to me. Zucchini was one of them. With benefits like – being a great source of vitamins A & C, folate, fibre and potassium, I had to find a way to LOVE this green goodness. Combining it with Quinoa, a grain I fell in love with immediately, seemed pretty practical :-)

Simple. Healthy. Delicious.

 

Hoisin Salmon with Quinoa & Zucchini

 

 

Hoisin Salmon with Quinoa & Zucchini
Recipe Type: Main
Author: Lyn of Lovely Pantry
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 2
Salmon seasoned with hoisin sauce and served with Quinoa and zucchini
Ingredients
  • 2 pieces skinless, boneless, salmon steaks
  • salt & pepper
  • 4 Tbsp Hoisin Sauce
  • 1 Cup Quinoa, rinsed and drained
  • 2 Cups fat-free, reduced sodium Chicken Broth
  • 1 Medium zucchini cut up into 1/4 inch pieces
  • 2 Tbsp Olive Oil
Instructions
  1. In a medium sauce pan, add chicken broth and quinoa. Bring to a boil, reduce heat and cover for about 10 minutes
  2. Add chopped zucchini, stir and cover for another 5 minutes or so until all the broth has been absorbed
  3. Season salmon steaks with salt and pepper
  4. using a brush or the back of a spoon, spread hoisin sauce on both sides of the salmon
  5. Add olive oil to a skillet and set heat to high
  6. Add salmon to the hot skillet, presentation side down first
  7. cook for about 6 minutes per side, or until cooked through. Remove from heat
  8. Remove quinoa from heat and fluff with a fork
  9. Serve and enjoy
Notes

Optional: Add sweet corn or diced sweet peppers to the quinoa in addition to or instead of using zucchini

 

I always say that eating healthy doesn’t have to be hard. Perhaps I say it often to remind myself. At the same time, I hope I am reminding others. I think this recipe is a perfect example. I started making this dish a few years ago and now I make so many variations of it, I can hardly keep track. Adding various vegetables in the quinoa mix is always a great idea. Diced Carrots, Sweet Peas, Sweet Corn, Sweet Potato, Butternut Squash, to name a few. All these things go nicely with quinoa.

I hope everyone is having a great week so far. Take good care :-)

 

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