According to Wikipedia.org, quinoa is a grain-like crop grown primarily for its edible seeds that contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron. It’s a delicious and gluten-free dish that works as a main course combined with veggies and a protein, or a fantastic side dish. My Mediterranean Quinoa served with Curry Cod fillets makes a fantastic tasting meal that you can make in 30 minutes or less.
The healing power of “curry” has been in the news lately. Even Dr. Oz praises the benefits of eating curry. In a segment segment entitled, “Alternative Health Secrets from Around the World” (India to bring us some of India’s Health Secrets and Remedies that keep people in that nation healthy and beautiful well into old age), Dr. Oz talks about how eating curry powder fights Alzheimer’s disease by helping your immune cells to pick up and remove the toxins and irritants that can cause plaque in the brain, READ MORE.
- 1 c. tricolor organic quinoa
- 2 c. water
- 1 ½ c. diced red, yellow and green bell peppers
- 1 small onion, diced
- 4 garlic cloves, diced
- 1 c. diced Greek olives
- 1 c. Feta cheese crumbles
- 1 ½ T. extra virgin olive oil
In a 1-½ quart saucepan, pour in water and quinoa. Bring to a boil, then cover the pot and reduce to a simmer. Cook for approximately 10-15 minutes until all the water is absorbed.
While the quinoa is simmering, in a skillet on the stovetop over low heat, pour in olive oil. Add in bell peppers, onion, garlic and sauté until lightly golden.
In a large bowl, pour in cooked quinoa and cooked pepper, onion and garlic mixture. Add in the Greek olives and Feta cheese crumbles. Mix well. Add in your favorite balsamic vinegar dressing to taste. Mix well. Quinoa can be served hot or cold. It even tastes fantastic the next day!
Basic Balsamic Vinegar Dressing
To make balsamic vinegar dressing, use 1/3 c. good balsamic vinegar, ¾ c. olive oil and garlic salt and pepper to taste. Mix well. Keep in a separate container and use on quinoa to taste.
- 2 cod fillets
- 1 ½ T. coconut oil
- 1 c. coconut milk (plain)
- 1 T. yellow curry powder
- 2 shakes of ground ginger
- ½ tsp. ground cinnamon
- 1/3 c. pineapple juice
- fresh, sliced melon (for garnish)
In a skillet on the stovetop, sauté cod fillets in coconut oil until lightly golden on both sides.
In a bowl, whisk together coconut milk, curry powder, ground ginger, cinnamon and pineapple juice. When cod fillets are a light golden color on both sides, pour mixture over the fish. Let simmer over low heat for approximately 5 minutes. Serve immediately with Quinoa. For garnish to the plate, add some pieces of fresh, sliced melon.
©2013 — Maryann Ridini Spencer
Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication. For more information, visit: SimplyDeliciousLiving.TV and RidiniEntertainment.com