Rae1889
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I read this in my local newspaper today, and I thought I would post it. sounds really good to me.
Keen-Wa??
Salmon and red quinoa on asparagus with lime cilantro sauce
The tender green of asparagus, red quinoa and pink salmon make this heart-healthy dish bold both in flavour and colour.
80 ml (1/3 cup) red quinoa
160 ml (2/3 cup) water
125 ml (1/2 cup) light sour cream
45 ml (3 tbsp) light mayonnaise
5 ml (1 tsp) grated lime zest
30 ml (2 tbsp) fresh lime juice
5 ml (1 tsp) grated fresh ginger
15 ml (1 tbsp) minced fresh cilantro
Pinch salt
Four 100 g (4 oz) fresh wild salmon fillets (about 1 inch/2.5 cm thick)
500 g (1 lb) asparagus
15 ml (1 tbsp) butter
Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside.
Combine the sour cream, mayonnaise, lime zest, 15 ml (1 tbsp) of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
Preheat the oven to 190C (375F). Place the fillets on a foil-lined baking sheet and brush with oil. Place in the oven and bake uncovered on the centre rack for about 11 to 14 minutes (the salmon will be pink and flake easily with a fork).
While the salmon is cooking, prepare the asparagus. Trim off the tough portion of each spear by grasping it and bending it near the bottom third. The asparagus will snap where it begins to get tough. Place the asparagus in a large pot of boiling water and cook for about 3 to 5 minutes, until tender but crisp. Toss the asparagus in the butter and the remaining 15 ml (1 tbsp) of lime juice. Season with additional salt to taste.
Arrange the asparagus on individual serving plates. Place a portion of the quinoa over the asparagus and top with a piece of salmon. Drizzle the lime dressing over the salmon and serve immediately. Serves 4.
Beef vegetable quinoa soup
The blend of herbs in this traditional beef vegetable soup takes this recipe from ordinary to extraordinary.
15 ml (1 tbsp) cooking oil
250 ml (1 cup) diced stewing beef
125 ml (1/2 cup) diced onion
125 ml (1/2 cup) diced carrots
125 ml (1/2 cup) diced celery
60 ml (1/4 cup) quinoa
1 l (4 cups) beef broth
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
3 sprigs fresh parsley
125 ml (1/2 cup) diced red bell pepper
60 ml (1/4 cup) green peas (frozen or fresh)
Salt and ground black pepper to taste
Heat the oil in a large saucepan on medium-high heat. Place the beef in the pan and brown for about 5 minutes. Add the onion, carrots and celery.
Cook until the onion is opaque, about 10 minutes. Add the quinoa and beef broth.
Make a bouquet garni (bundle of herbs) by placing the rosemary, thyme, bay leaf and parsley in a small 4-inch (10 cm) square piece of cheesecloth and tying it with a cotton string. (You can also simply tie the herbs together with a string.) Immerse the bundle in the soup. Simmer the soup for about 17 minutes, until the quinoa is tender.
Add the red pepper and peas in the last 8 minutes of cooking. Remove the fresh herbs, season with salt and pepper and serve. Serves 4 to 6
Chocolate quinoa crepes with bananas
A decadent morning dish full of nutrition. Topped with bananas (and a bit of chocolate sauce if you want to indulge), these light chocolate crepes are not as sinful as they appear.
80 ml (1/3 cup) quinoa flour
30 ml (2 tbsp)) unsweetened cocoa powder
15 ml (1 tbsp) white sugar
Pinch salt
2 egg whites
80 ml (1/3 cup) 1% or 2% milk
60 ml (1/4 cup) water
160 ml (2/3 cup) plain yogurt
30 ml (2 tbsp) brown sugar
2 ml (1/2 tsp) pure vanilla extract
4 bananas, sliced
Chocolate sauce (optional)
Combine the quinoa flour, cocoa, white sugar and salt in a medium bowl, mixing well. Whisk in the egg whites, mixing gently. Slowly add the milk and water, blending until smooth. Lightly grease or spray a small frying pan with cooking oil and place over medium heat. When the pan is hot, pour about 30 ml (2 tbsp) of the crepe batter into the pan, spreading evenly to coat. Fry until the edges begin to turn golden brown and flip, cooking about 30 seconds per side. Set aside on a plate. Repeat until all the crepes are done (you will have about 8 crepes).
In a separate bowl, combine the yogurt, brown sugar and vanilla to make the filling. Spread about 45 ml (3 tbsp) of the filling onto each crepe. Add some sliced bananas. Wrap the crepe gently by folding in each side. Garnish the top of each crepe with additional sliced bananas and drizzle with chocolate sauce (if using). Serve immediately. Serves 4.
Keen-Wa??
Salmon and red quinoa on asparagus with lime cilantro sauce
The tender green of asparagus, red quinoa and pink salmon make this heart-healthy dish bold both in flavour and colour.
80 ml (1/3 cup) red quinoa
160 ml (2/3 cup) water
125 ml (1/2 cup) light sour cream
45 ml (3 tbsp) light mayonnaise
5 ml (1 tsp) grated lime zest
30 ml (2 tbsp) fresh lime juice
5 ml (1 tsp) grated fresh ginger
15 ml (1 tbsp) minced fresh cilantro
Pinch salt
Four 100 g (4 oz) fresh wild salmon fillets (about 1 inch/2.5 cm thick)
500 g (1 lb) asparagus
15 ml (1 tbsp) butter
Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside.
Combine the sour cream, mayonnaise, lime zest, 15 ml (1 tbsp) of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
Preheat the oven to 190C (375F). Place the fillets on a foil-lined baking sheet and brush with oil. Place in the oven and bake uncovered on the centre rack for about 11 to 14 minutes (the salmon will be pink and flake easily with a fork).
While the salmon is cooking, prepare the asparagus. Trim off the tough portion of each spear by grasping it and bending it near the bottom third. The asparagus will snap where it begins to get tough. Place the asparagus in a large pot of boiling water and cook for about 3 to 5 minutes, until tender but crisp. Toss the asparagus in the butter and the remaining 15 ml (1 tbsp) of lime juice. Season with additional salt to taste.
Arrange the asparagus on individual serving plates. Place a portion of the quinoa over the asparagus and top with a piece of salmon. Drizzle the lime dressing over the salmon and serve immediately. Serves 4.
Beef vegetable quinoa soup
The blend of herbs in this traditional beef vegetable soup takes this recipe from ordinary to extraordinary.
15 ml (1 tbsp) cooking oil
250 ml (1 cup) diced stewing beef
125 ml (1/2 cup) diced onion
125 ml (1/2 cup) diced carrots
125 ml (1/2 cup) diced celery
60 ml (1/4 cup) quinoa
1 l (4 cups) beef broth
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
3 sprigs fresh parsley
125 ml (1/2 cup) diced red bell pepper
60 ml (1/4 cup) green peas (frozen or fresh)
Salt and ground black pepper to taste
Heat the oil in a large saucepan on medium-high heat. Place the beef in the pan and brown for about 5 minutes. Add the onion, carrots and celery.
Cook until the onion is opaque, about 10 minutes. Add the quinoa and beef broth.
Make a bouquet garni (bundle of herbs) by placing the rosemary, thyme, bay leaf and parsley in a small 4-inch (10 cm) square piece of cheesecloth and tying it with a cotton string. (You can also simply tie the herbs together with a string.) Immerse the bundle in the soup. Simmer the soup for about 17 minutes, until the quinoa is tender.
Add the red pepper and peas in the last 8 minutes of cooking. Remove the fresh herbs, season with salt and pepper and serve. Serves 4 to 6
Chocolate quinoa crepes with bananas
A decadent morning dish full of nutrition. Topped with bananas (and a bit of chocolate sauce if you want to indulge), these light chocolate crepes are not as sinful as they appear.
80 ml (1/3 cup) quinoa flour
30 ml (2 tbsp)) unsweetened cocoa powder
15 ml (1 tbsp) white sugar
Pinch salt
2 egg whites
80 ml (1/3 cup) 1% or 2% milk
60 ml (1/4 cup) water
160 ml (2/3 cup) plain yogurt
30 ml (2 tbsp) brown sugar
2 ml (1/2 tsp) pure vanilla extract
4 bananas, sliced
Chocolate sauce (optional)
Combine the quinoa flour, cocoa, white sugar and salt in a medium bowl, mixing well. Whisk in the egg whites, mixing gently. Slowly add the milk and water, blending until smooth. Lightly grease or spray a small frying pan with cooking oil and place over medium heat. When the pan is hot, pour about 30 ml (2 tbsp) of the crepe batter into the pan, spreading evenly to coat. Fry until the edges begin to turn golden brown and flip, cooking about 30 seconds per side. Set aside on a plate. Repeat until all the crepes are done (you will have about 8 crepes).
In a separate bowl, combine the yogurt, brown sugar and vanilla to make the filling. Spread about 45 ml (3 tbsp) of the filling onto each crepe. Add some sliced bananas. Wrap the crepe gently by folding in each side. Garnish the top of each crepe with additional sliced bananas and drizzle with chocolate sauce (if using). Serve immediately. Serves 4.
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