Long story short: I didn’t cook much this week. But here you go!
It’s a Trader Joe’s salmon roullette stuffed with spinach florentine. I made my favorite spinach quinoa (pronounced keen-wha) dish with it…but it was a bit too much protein…but incredibly filling. If you don’t know what quinoia is…it’s the must wonderful superfood. Tasty and nutritious, this almost grain-like source that has all 8 amino acids. You can use it in place of grain foods (I usually substitute for rice or pasta). The best way to describe it is that it’s pretty much like a hearty cous cous. Anyway, the following is a recipe: Although it doesn’t have to be followed to a T – because I just make it up the proportions most of the time.
* 1 tbsp olive oil
* 1 large onion(s), minced
* 1 medium garlic clove(s), minced
* 1 cup(s) quinoa, rinsed (or purchase pre-rinsed quinoa)*
* 2 cup(s) reduced-sodium chicken broth
* 1/8 tsp black pepper
* 1/8 tsp crushed red pepper flakes, optional
* 4 cup(s) spinach, baby leaves, packed, coarsely chopped
* 1/2 tsp table salt
* Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.
* Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.
* Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt. Yields about 1/2 cup per serving.
The salmon was just thawed and sauteed with some white wine and garlic. Delish for being frozen!