Tuesday, January 12, 2010

Quinoa Pilaf

Happy Tuesday (or is it?) I keep thinking it is Wednesday and thinking it's a day later in the week is just plain old no good. Danny and I both skipped the gym this morning, which is the first morning Tuesday workout we've skipped since September! I think we had a pretty good run and since I didn't have anything to do after work I went to the gym then.  I was planning on doing the workout I posted yesterday, but my stomach was a bit off, so I stuck to the original plan from Fitnessista.com, which STILL really kicked my butt.

As for dinner last night, I chose salmon. We haven't had it in a couple of weeks and I had some from Whole Foods in the freezer so I took it out in the morning. I made salmon with lemon butter sauce, long grain brown rice for Danny and quinoa pilaf (and fresh whole wheat rolls). I based the quinoa pilaf on a recipe from The Eat Clean Diet cookbook.

It was really really good. I was pleasantly surprised by the taste of the quinoa. I started eating it because it is one of the only grains that is considered a complete protein. Since I've started eating it I have just been making it kind of boring in a sauce pan.  So yesterday I decided was the day to switch it up (especially with my new recipe resolution!)  I only made enough of this for me since Danny wasn't eating it, so feel free to double the recipe. As usual I added extra veges to this.

1 tsp extra virgin olive oil
1/4 medium onion peeled and chopped
1/4 cup quinoa, rinsed and drained (to remove bitter coating)
1 cup low sodium chicken broth
1 small yellow zucchini diced
2 tsp fresh parsley
1 tsp lemon juice
1 tsp lime juice
sea salt and black pepper
4 stalks asparagus, diced
1/4 cup button mushrooms
3 stalks bok choy, diced

1. Place olive oil in a large skillet and heat over medium heat. Add onion and cook until it's translucent. Now add rinsed and drained quinoa and cook for 5 minutes. The quinoa will get lightly browned. Add stock and zucchini. Bring to a boil. Reduce heat and add rest of veges. Let cook, covered for 20 minutes. When the quinoa is done it will become translucent.

2. Remove from heat and let stand for 10 minutes. Mix around and add parsley, lime and lemon juices. Season with sea salt and pepper. Serve and enjoy.

This is a great side dish for any type of meat or fish. It really went well with the salmon! Definitely making a good choice.

Tomorrow is mid week...yay! Have a wonderful night...is anyone watching Idol?? The first contestant was CRAZY already.... plus she thought Paula is still on the show. 


Drick said...

great looking dish ... sure to be healthly for ya

Vegetable Matter said...

We made a bulgur pilaf this weekend. Quinoa is a really interesting spin. Pilafs seem so perfect for this cold weather.

Emily Ziegler said...

That looks like a great, filling, and healthy dish! Definitely stealing this one, girl! :o)

Simply Life said...

oh that looks great - I haven't had quinoa in far too long!

pegasuslegend said...

never had the quinoa, but it sure was captured perfectly in the picture. Wow that sure looks great!

Post a Comment

Related Posts with Thumbnails

Subscribe by email

Enter your email address:

Delivered by FeedBurner