Quinoa, My New Love

It isn't that I am not adventurous when it comes to eating. I feel like I do try things out of my comfort zone, sometimes I don't bring it into my kitchen to actually cook though. I don't know why but it took me forever and ever to not be scared in quinoa. Because really, what is not to love about quinoa? It is very yummy and very good for you. I am just always afraid that I am gonna screw it up. The thing about quinoa is, you can make it a million ways and each way is better than the next!

I was contacted by the people at Alter Eco to try out their quinoa and stop the scaredy cat madness.

Alter Eco quinoa is 100% fair trade, organic and non-GMO. The products are also Carbon Neutral certified, which means they have been measured and compensated for the carbon emissions of every step in the supply chain. With 4 varieties of quinoa – Royal Pearl, Royal Black, Royal Rainbow, and Royal Red – there is a texture and flavor to complement any dish!  In addition to the health benefits of quinoa as an excellent source of protein, iron, magnesium, and fiber, Alter Eco has an unwavering commitment to the environment. They are dedicated to the small farmers and their families who grow their products by making sure all of their growers receive fair wages with good working conditions.
For a bright side dish, create the Rainbow Quinoa Summer Salad – a festive and healthy side that blends vegetables and basil with nutty quinoa. The full recipe is included below - I’d love to have Alter Eco be considered for any upcoming editorial opportunities.  Further information can be found at www.AlterEcoFoods.com. Feel free to reach out to me for more recipes, high-res images, or anything else!

I went and bought farm fresh salmon and had some leftover zucchini and made one of the best meals we have had in a long time. Even the doubting husband (What is Quinoa, again?) really liked it. Win Win

Salmon with Zucchini Garlic Parmesan Quinoa

1 lb Salmon
Trader Joe's Crushed Garlic
Chicken Broth
Crushed Red Pepper
Garlic Powder
Salt and Pepper

Alter Eco Rainbow Quinoa
Zucchini
Parmesan
Garlic Powder
Salt and Pepper

To cook the salmon:

In a frying pan, lay the salmon on one side and season generously with garlic powder and salt and pepper and any other choice of seasoning. Flip it over and repeat then layer a thin spread of crushed garlic. Cover with chicken broth till submerged and add a dash of crushed red pepper. Cover and cook on low heat for about 10-12 minutes. The salmon will be done when it is flaky and light pink.

To cook the quinoa

Cook the quinoa according to the directions. While that is cooking, grate your zucchini and drain some of the excess water with a paper plate. Using a small frying pan, some garlic and salt and a little olive oil, fry the zucchini until it is brown, this will take about five minutes. When the quinoa is done, mix it with the zucchini and add parmesan, salt and pepper and some olive oil to your liking 

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