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