cilantro
Pinch salt
Four 4 oz (100 g) fresh wild salmon fillets (about 1 inch/2.5 cm thick)
1 lb (500 g) asparagus
1 Tbsp (15 mL) 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, 1 Tbsp (15 mL) of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
Preheat the oven to 375°F (190°C). Place the fillets on a foil-lined baking sheet and brush with oil. Place in the oven and bake uncovered on the center 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 1 Tbsp (15 mL) 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.
Tasty Tuna Casserole
This version of a family recipe popular in many North American households is made from scratch. Serves 4â6.
2 cups (500 mL) water
1 cup (250 mL) quinoa
3 Tbsp (45 mL) butter
¾ cup (185 mL) finely diced white onion
¾ cup (185 mL) finely diced celery
2 cups (500 mL) chopped white button mushrooms
½ tsp (2 mL) minced fresh garlic
2 cups (500 mL) milk
¼ cup (60 mL) quinoa flour
¼ tsp (1 mL) salt
Pinch ground black pepper
Two 6 oz (170 g) cans flaked light tuna, drained
1 cup (250 mL) frozen peas, thawed
1¼ cups (310 mL) shredded cheddar cheese
¼ cup (60 mL) thinly sliced green onion
Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat the oven to 350°F (180°C). Lightly spray with cooking oil or grease a 9- à 13-inch (3.5 L) casserole dish.
Melt 1 Tbsp (15 mL) of the butter in a large saucepan. Sauté the white onion and celery until the onion becomes translucent, about 8 minutes. Add the mushrooms and garlic and continue to sauté until the vegetables are tender, another 5 minutes. Remove from the heat and set aside.
Combine the remaining 2 Tbsp (30 mL) butter, milk, flour, salt and pepper in a medium saucepan. Cook on medium-high heat, stirring frequently, until thickened, about 5 minutes. Remove the saucepan from the heat.
Add the quinoa to the vegetable mixture in the large saucepan, along with the sauce, tuna, peas and 1 cup (250 mL) of the cheese. Stir to combine well and pour the mixture into the casserole dish. Top with the remaining ¼ cup (60 mL) of cheese and the green onion. Place on the center rack of the oven and bake for 25 minutes, until bubbling hot.
Pepper Shrimp Quinoa
This flavorful, protein-packed shrimp dish is fabulously light but holds its own as an entire meal. It also makes a great side for almost anything. For a vegetarian version, use 2 cups (500 mL) rinsed, drained canned soybeans instead of shrimp. This recipe is best with the generous use of fresh herbs, but if you donât have them, use 2 tsp (10 mL) each of dried basil and thyme instead and add them with the cream. If you want more vegetables, add as many as you like to this dish. Serves 2.
½ cup (125 mL) quinoa
1 cup (250 mL) water
1 cup (250 mL) half and half cream (10â12%)
½ tsp (2 mL) Worcestershire sauce
½ cup (125 mL) white wine
2 Tbsp (30 mL) chopped
Pinch salt
Four 4 oz (100 g) fresh wild salmon fillets (about 1 inch/2.5 cm thick)
1 lb (500 g) asparagus
1 Tbsp (15 mL) 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, 1 Tbsp (15 mL) of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
Preheat the oven to 375°F (190°C). Place the fillets on a foil-lined baking sheet and brush with oil. Place in the oven and bake uncovered on the center 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 1 Tbsp (15 mL) 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.
Tasty Tuna Casserole
This version of a family recipe popular in many North American households is made from scratch. Serves 4â6.
2 cups (500 mL) water
1 cup (250 mL) quinoa
3 Tbsp (45 mL) butter
¾ cup (185 mL) finely diced white onion
¾ cup (185 mL) finely diced celery
2 cups (500 mL) chopped white button mushrooms
½ tsp (2 mL) minced fresh garlic
2 cups (500 mL) milk
¼ cup (60 mL) quinoa flour
¼ tsp (1 mL) salt
Pinch ground black pepper
Two 6 oz (170 g) cans flaked light tuna, drained
1 cup (250 mL) frozen peas, thawed
1¼ cups (310 mL) shredded cheddar cheese
¼ cup (60 mL) thinly sliced green onion
Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat the oven to 350°F (180°C). Lightly spray with cooking oil or grease a 9- à 13-inch (3.5 L) casserole dish.
Melt 1 Tbsp (15 mL) of the butter in a large saucepan. Sauté the white onion and celery until the onion becomes translucent, about 8 minutes. Add the mushrooms and garlic and continue to sauté until the vegetables are tender, another 5 minutes. Remove from the heat and set aside.
Combine the remaining 2 Tbsp (30 mL) butter, milk, flour, salt and pepper in a medium saucepan. Cook on medium-high heat, stirring frequently, until thickened, about 5 minutes. Remove the saucepan from the heat.
Add the quinoa to the vegetable mixture in the large saucepan, along with the sauce, tuna, peas and 1 cup (250 mL) of the cheese. Stir to combine well and pour the mixture into the casserole dish. Top with the remaining ¼ cup (60 mL) of cheese and the green onion. Place on the center rack of the oven and bake for 25 minutes, until bubbling hot.
Pepper Shrimp Quinoa
This flavorful, protein-packed shrimp dish is fabulously light but holds its own as an entire meal. It also makes a great side for almost anything. For a vegetarian version, use 2 cups (500 mL) rinsed, drained canned soybeans instead of shrimp. This recipe is best with the generous use of fresh herbs, but if you donât have them, use 2 tsp (10 mL) each of dried basil and thyme instead and add them with the cream. If you want more vegetables, add as many as you like to this dish. Serves 2.
½ cup (125 mL) quinoa
1 cup (250 mL) water
1 cup (250 mL) half and half cream (10â12%)
½ tsp (2 mL) Worcestershire sauce
½ cup (125 mL) white wine
2 Tbsp (30 mL) chopped
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