Quinoa Salad with Salmon: a Quick Dinner
My fabulous hair stylist at Salon George is the owner of a beautiful salon in Saint Paul. She also happens to be a gourmet chef. Of course while she masterfully fixes my hair, we talk about life, family, and most importantly: food. She gave me a great Lebanese sauce that can be everything from salad dressing to drizzling over veggies prior to roasting to whatever. The garlic is what gives it a nice distinct taste.
I added 1/2 cup oil (EVOO if you’re using it all right away, canola if it’s going into the fridge as EVOO hardens up!) & 1/2 cup lemon juice together.
And ground 2 cloves garlic into a paste with about a big big pinch of salt in the mortar with the pestle (one of my favorite kitchen utensils).
Then added garlic & whisked. Tah. Dah. Add freshly ground pepper if you so like.
Quinoa made easy-peasy: 2 cups chicken broth & 1 cup rinsed quinoa, bring to a boil, then simmer until all liquid absorbed (circa 20 mins).
Add raw diced veggies of any variety, toss with dressing, add a little freshly ground pepper.
Convince your husband to do the hard work of grilling up some Wild King salmon, and you have a nutritious and delicious meal. NUMMY!
We eat quinoa at least once a week, with beans, with veggies, with eggs, with anything. It’s a wonderful grain with a complete protein strand (unlike other grands) and is from South America. I get the big bags of it at Costco. Learn more about quinoa and quinoa recipes here.