1 cup (250 mL) water
1/2 cup (125 mL) quinoa
2 tsp (10 mL) cold-pressed extra-virgin olive oil
1/4 cup (60 mL) onion, finely chopped
1/2 tsp (2 mL) turmeric
1/4 cup (60 mL) parsley, finely chopped
1 tsp (5 mL) dulce, crumbled into tiny bits (optional)
2 cloves garlic, finely chopped
2 - 6 to 8 oz (170 to 225 g) wild salmon filets
1 large egg, gently beaten (optional)
Fresh dill, fennel leaves, parsley, or chives
Note: soak quinoa for 6 to 8 hours prior to cooking to enhance the digestion/absorption of this healthy seed. Or rinse before cooking to remove its natural, bitter saponins from the coating.
Preheat oven to 350 F (160 C).
Bring water to a boil and stir in quinoa; cover, reduce heat, and simmer for about 10 minutes, until water is absorbed.
While quinoa is cooking, sauté onion in olive oil, adding turmeric once onions become translucent. Add parsley, seaweed, and garlic; sauté until moisture is reduced and onions are slightly browned. Combine with cooked quinoa.
Coat salmon filets in quinoa mixture (coat first with beaten egg, if desired). Bake for 15 to 20 minutes, until fish flakes easily. Garnish with your choice of herbs and serve.
Each serving contains: 426 calories; 44 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 23 g carbohydrates; 3 g fibre; 98 mg sodium
Source: "A Fighting Chance," alive #342, April 2011
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