Being so limited by my diet leads me to explore next items to eat and tastes to explore that I never would have considered before. Quinoa is a grain-like seed. It is not really a seed or a grain but a member of the grass family and is actually related to beets and spinach. It has a light, fluffy texture when cooked and its mild, slightly nutty flavor makes it an nice alternative to rice or couscous etc. I know a lot of gluten free people use it but I have never actually cooked it before so I decided to give it a try. This particular recipes works well with the salmon that is so easy to catch here in Alaska during the summer because of its lemony overtones. I think you'll find it pairs nicely with any seafood but don't just take my word for it- try for yourself!
- 2.5 - 3 cups of cooked Quinoa (can be prepared beforehand)
- 2 cloves of garlic, minced
- 1 tbsp of Olive Oil
- 1 small to medium red bell pepper, diced
- 1 small to medium orange bell pepper, diced
- 2 cups of sliced mushrooms
- 1 tsp black pepper
- 1 tsp basil
- 1 tsp oregano
- 1 tbsp of fresh squeezed lemon juice
- 1 tsp of lemon zest
When the quinoa is almost finished cooking, place olive oil in a large skillet over medium heat. Once warmed, add garlic, red and orange peppers into skillet and cook until slightly softened then add the mushrooms. While mushrooms are almost done cooking, add pepper, basil, and oregano.Once the mushrooms mix is through cooking add it to the pot of quinoa. Mix well and add lemon juice and zest.
Garnish with mint sprigs and pine nuts and serve with a side of wild Alaskan salmon!
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