Quinoa (ki-nwa) has recently popped up everywhere in restaurants and different brunch recipes. I wasn’t sure what it was or what it tasted like. I ordered it at the very first opportunity I had which was at a lunch cafe. The quinoa cucumber salad was really good and I loved its texture. I started looking into quinoa and found out that it is high in protein and dietary fibres. Not only that it tastes great but it is actually really good for you. I thought to myself I got to use it in my meal plan recipes somehow.
The first recipe I used quinoa was Butternut Squash Stew. I was convinced that quinoa could be more than just brunch. Then I found this Teriyaki Salmon recipe. Instead of serving it with a side of white rice and stir-fry vegetables, it was done with a twist with quinoa added to the stir-fry. I made it for my family and they all commented on how elegant the dish looked and how good it tasted! Don’t let the fanciness fool you, it really takes no time to make it especially if you prepare everything in advance!
- The fish could be marinated in advance and refrigerated up to 24 hours.
- Quinoa can also be cooked in advance and stored in the fridge. This way when it is time to eat, just bake the fish and stir-fry the vegetables with quinoa. It will take no time for an elegant Japanese dinner!