1 hour ago
Monday, April 22, 2013
It's a 2 for one day.
I'm giving you this healthy, delicious side dish from Bon Appetit's Cleanse, along with a nice grilled fish recipe from The Kitchn.
This was a simple weeknight dieter's dinner, which we both enjoyed, dieting or not.
Red Quinoa w/ Pistachios & Mint (adapted from Bon Appetit):
1 tablespoon olive oil
1 shallot, finely chopped
kosher salt and freshly ground black pepper
1 cup quinoa, preferably red, rinsed well in a fine-mesh sieve
1 cup low-sodium chicken broth
1 cup water
1/4 cup unsalted, shelled raw pistachios, chopped
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh mint
Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 3 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 3 minutes. Add chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
Fold in pistachios, parsley, and fresh mint into quinoa. Season with salt and pepper.
For the grilled salmon (you can also use Steelhead Trout, which is my new favorite fish):
two 6 oz. salmon fillets
1/2 teaspoon sumac (optional)
kosher salt and pepper
3 tablespoons olive oil
1/4 cup fresh cilantro, chopped
2 scallions, thinly sliced
2 tablespoons lemon juice
1 tsp honey
Mix up the vinaigrette by whisking the olive oil, lemon juice, cilantro, scallions and honey together with a fork.
Drizzle the fish with olive oil and season with kosher salt & pepper and some sumac.
In a hot non-stick grill pan (I love mine), grill the fish skin side up for 4 minutes.
Flip over and cook another 3-4 minutes.
Remove to plates and drizzle some of the cilantro vinaigrette on top.
Serve with the red quinoa with pistachios!
Delicious, healthy dinner!