Monday, May 21, 2012

Moroccan Quinoa & Toasted Pecan Salmon

This week has been great.  I'm starting to feel so much better since eliminating wheat from my diet.  I guess I am intolerant of wheat and didn't realize it.  I've lost 4lbs this week!  Plus the DDP Yoga has been great.  I'm still waiting on my DVD's but I've been able to do some exercises that are posted on the website for members and the network of people has been outstanding.  

Here is a nice recipe for some quinoa which is so good for you and it replaces, pasta or rice that is packed with protein.  I can eat this solo and have a very satisfying meal.  However I made it the other night with one my favorites Toasted Pecan Salmon.  It's such a nice treat.

Mix up this spice blend and keep handy for adding a quick zest to fish, poultry and vegetables.  It's amazing how spices can change up the flavor of boring food.  I love to use whole cumin seeds and black mustard seeds and bloom in some olive oil before adding the vegetables.  It really gives it a great flavor.  
Moroccan Spice Blend
1 tsp Cumin, Ground
1 tsp Ginger, Ground
1 tsp Himalayan Pink or Sea Salt
¾ tsp Black Pepper
½ tsp Cinnamon, Ground
½ tsp Coriander, Ground
½ tsp Cayenne Pepper
½ tsp Allspice, Ground
Mix all ingredients together and keep in airtight container.  Use on fish, poultry, vegetables.  

Moroccan Quinoa & Vegetables
4 Large Carrots, Peeled and Sliced
1 Cup Sugar Snap Peas
1 Tbsp Olive Oil
2 tsp Cumin Seeds, Whole
2 tsp Black Mustard Seeds
1 Cup Red Quinoa, Rinsed
2 Cups Water or Vegetable Broth
2 tsp Moroccan Spice Blend
½ Cup Green Onions, Sliced
½ Cup Fresh Cilantro, Chopped
¼ Cup Slivered Almonds, Toasted
½ tsp Himalayan Pink or Sea Salt
¼ tsp Black Pepper

  1. Rinse the quinoa under water to remove any bitter flavor that will come out in cooking.
  2. Simmer the 1 cup of quinoa in 2 cups of liquid (water or broth) along with an additional 2 tablespoons of Moroccan spice blend until all the liquid is absorbed, about 20 minutes.  Allow quinoa to cool down prior to mixing with other ingredients.
  3. In a sauté pan, add olive oil, cumin and black mustard seeds.  Sauté carrots and sugar snap peas until al dente and not over cooked.  Remove from heat and set aside.
  4. In a bowl, add the green onions, almonds, and cilantro.
  5. Once the quinoa cools down, add the vegetables and other ingredients.  Serve!

Toasted Pecan Salmon
Salmon Filets, with Skin (4oz per person is a good serving size)
Pecan, Chopped (enough to cover the top of each salmon)
Olive Oil
Himalayan Pink or Sea Salt
Black Pepper, Cracked

On a baking sheet, lined with foil.  Place salmon on baking sheet, brush with olive oil and season with salt and pepper.  Add chopped pecans on top of salmon and pat down to make pecans stay on well.

Roast in 400 degree oven for approximately 15-20 minutes until salmon is cooked through but DO NOT OVER COOK.

Before serving, remove skin from salmon.  (I like to keep it on so it says nice and moist.

Thanks for stopping by....Stormy

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