oil is warm, add strips of beef and stir as it cooks and starts to brown. Add ½ cup chopped three cloves of garlic (pre-peeled) and ½ cup of chopped onions. Then stir with beef strips. Include one cup of frozen peas and carrots, ½ cup chopped bell peppers, and add one cup of green onions.
Stir together with the beef and add three tablespoons of marinade for added specific flavor (or to taste). Allow stir-fry to cook thoroughly, for about ten-fifteen minutes. Prepare Quinoa: rinse one cup of quinoa in strainer with two cups of cold water until the water runs clear. Cook quinoa in regular saucepan for about twenty minutes or until water is absorbed. Set aside.
In separate plate, spoon in generous amount of quinoa and top it off with beef and vegetable stir fry. This would make about 2-3 serving sizes.
Cooked quinoa has zero cholesterol, eight grams of protein, four grams of total fat, thirty-nine grams of carbohydrates, thirteen grams of sodium, zero sugars, five grams of dietary fiber, and calories total two-hundred twenty-two. This is based on one cup serving size.
Popular Seafood Recipes That Use Quinoa
Popular Seafood Recipes That Use Quinoa
Mediterranean Seafood Salad with Quinoa
Ingredients
1 ½ cups of assorted frozen seafood
1 cup of cooked quinoa
½ cup of sliced cucumber
1 diced tomato
½ cup of diced yellow or orange bell pepper
¼ of a cup onion
¼ cup of crumbled feta cheese
¼ cup of black olives
2 tablespoons of olive oil
1 tablespoon of lemon juice
1 garlic clove crushed
Salt and pepper to taste
2 cups of baby spinach
Directions
If you are not starting with cooked quinoa, then prepare quinoa as per
Directions
on the package to get one cup of cooked quinoa.
Bring some water to boil, and cook the frozen seafood until it has completely thawed out and has heated all the way through. Make sure the seafood is completely submerged in the boiling water.
Once the quinoa and seafood has cooled to room temperature, add in the cucumbers, tomatoes, onions, olives, bell peppers and feta cheese and gently mix it all together.
Put the olive oil, lemon juice, garlic, oregano, salt and pepper in to a jar, and shake it until it is well mixed up and drizzle over the salad.
Place salad in refrigerated until you are ready to serve.
Just before serving, roughly chop the baby spinach and add to the salad. Give it one last gentle mix and serve.
This salad tastes delicious after it has been refrigerated for several hours. It is great to make in the morning and have for lunch or dinner.
Salmon Quinoa Cakes
Ingredients
3 cans of unsalted salmon
½ cup of dry quinoa
1 bunch of green onions
1 tablespoon of minced fresh dill
1 tablespoon of lemon zest
1 tablespoon of olive oil
1 large egg
Salt and pepper to taste
Directions
Bring one cup of water to boil and add the quinoa. Cover and let it sit until the water has been completely absorbed. This takes about 10 minutes. When it is cooked, take off the top so it can cool down to room temperature.
Prepare the salmon by deboning it and removing the skin. Place it in to a large bowl and break it in to small pieces with a fork.
Place the dill, onions, lemon zest and salt and pepper in to the food processor. Process for about 4 to 5 seconds, or until the onion is finely minced.
Once the quinoa has cooled, add it to the food processor with the salmon.
Process until it has all come together to form a dough. This takes about 10 seconds.
Crack the egg in to a bowl and add the salmon and quinoa mixture form the food processor. Mix with a large spoon until it all comes together.
Form the quinoa salmon mixture in to flat cakes like a burger. Heat olive oil in a nonstick pan or in a cast iron skillet and fry each cake until it is golden brown. This takes about three minutes on each side.
Serve with your favorite buns and toppings or as a side dish with fries and salad.
Quinoa with Roasted Fish and Veggies
Ingredients
1 ½ cups of grape tomatoes
2 carrots cut in to sticks
1 large yellow bell pepper cut in to wide strips
1 medium to small onion cut in to thin slices
3 cloves of garlic, crushed
4 pieces of fish, flounder or tilapia work well, each pieces should be about 3 ounces
Zest and juice of 1 lemon
Salt
1 cup of dry quinoa
3 tablespoons of toasted pine nuts to garnish
Directions
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