I love Quinoa and what can be done with it. You can have it for breakfast with almond milk, walnuts and a dash of maple syrup or cinnamon (great on a cold winter morning), or for lunch as a salad. This recipe is easy, and I usually make a big batch on Sunday evening, so my husband and I can take it to work a couple of times a week. For the olive oil, I use our local supplier Tri-Cities tasters because their products are amazing, but if you don't live around Port Moody, then shop locally in your area for an infused chipotle oil.
Quinoa: 1 1/4 cup dried
Asparagus: 1 bunch diced
Mushrooms: 2 cups sliced
Red pepper: 1 diced
Green pepper: 1 of diced
Wild Salmon: 6 oz
Tri-Cities Tasters Chipotle Olive oil
Chili powder: a couple of pinches
Sea Salt: a couple of pinches
- Cook the quinoa in 2 1/2 cups of boiling water (always rinse before cooking), until the water is gone (about 15 minutes).
- Bake the salmon for 15 minutes at 425 degree. Then flake it into pieces.
- Sauté the asparagus, mushrooms and peppers with 2 tbsp of chipotle olive oil until tender, add the chill powder and cook for 2 more minutes.
Once everything is cooked, baked and sautéed, mix it all together, add the sea salt and 2 tbsp of chipotle olive oil. Voila!
Serve warm and enjoy!
Healing Cedar Wellness
"I love my job!
"I feel blessed to a have supporting husband, a loyal dog, amazing friends and to live in beautiful Port Moody, BC"
Clara Cohen.com Terms And Conditions Of Use
All content provided on this blog is for informational purposes only. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. The owner of www.claracohen.com will not be liable for any errors or omissions in this information nor for the availability of this information. The owner will not be liable for any losses, injuries, or damages from the display or use of this information.This terms and conditions is subject to change at anytime with or without notice.