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quinoa

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Fish & Sea Food

Flamed Scallops Pasta

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Flamed scallops pasta

Flamed Scallops Pasta are flamed in Grand-Marnier and then served on a bed of quinoa fusilli filled with slightly cooked bell pepper, cherry tomatoes, lime zest and fresh basil for a delightful summer night meal! Flamed Scallops Pasta is an excellent, simple dish made in no time. The sauce is mainly a little butter in which the scallops are seared before flaming and caramelizing with orange-flavoured cognac/brandy (Grand Marnier). Served on a simple quinoa pasta with juicy tomatoes, basil, pepper and lime zest. Where I come from, the east part of Canada, scallops are pretty standard on our plates. Although, since I’ve been living in Spain, it got pretty difficult to find any and when I finally did, they cost so much… So I go to the freezer shop… yes, only frozen stuff of all kinds, and I get my Patagonian mini scallops occasionally. Strange… that in Spain, a seafood lover country, it’s hard…

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Fish & Sea Food

Salmon on Quinoa and Bean Salad

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Salmon on quinoa and bean salad

Quinoa and Bean Salad is a full-filling side dish for any fish or poultry! Its lovely ruby colour comes from balsamic vinegar and beet juice with a nice crunchy red quinoa, red pepper, arugula and aromatics. Quinoa and bean salad is a great summer side dish. It could also be used the next day with some extra crumbled feta on top for lunch or a picnic. This white bean salad is adaptable and great tasting, whether cold or lukewarm. Ensure the arugula and feta lay on top of the salad, if you bring it around, not to deteriorate them. Reinventing the Bean My husband showed me this type of bean salad… See… I have a thing with beans and lentils… the texture bothers me, and this way, when not cooked and soaking in a broth of some kind, I love them! It’s a whole other ingredient when served this way!…

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Fish & Sea Food

Shrimp Pasta Salad Ceviche Style

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shrimp pasta salad

Shrimp Pasta Salad is made the ‘Ceviche Style’ meaning at the base it’s a lemon marinated shrimp, pepper, onion and a tad of hot pepper served on quinoa pasta and fresh cilantro. No need to cook anything; the perfect summer meal! Living in Peru for a few months, one must learn how to make a good ceviche! It’s such an easy and light meal, perfect for summer. I had to make it Peruvian by adding the Quinoa element. So I found a nice quinoa fusilli and mixed it with the shrimp ceviche. I came up with the idea of Shrimp Pasta Salad Ceviche-Style, for a friend’s 40th birthday. She loves Peru so much and had a surprise party, where everyone had to bring a meal… So… I’ve created this dish to honour her love for Peru. Different Types of Ceviches In Peru, the proud land of ceviches, the Moche civilization (the guys before the…

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Fish & Sea Food

Mexican Shrimp Bowl

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MEXICAN SHRIMP BOWL

Mexican Shrimp Bowl is a fun and easy bowl filled with Tequila sauté shrimp, avocado, cilantro leaves, pico de gallo, mango, cilantro and quinoa for a delightful Mexican dinner. This Mexican Shrimp Bowl is filled with fresh and colourful ingredients. The protagonist of the bowl here is the shrimp, they are cooked in a tad of tequila, garlic, habanero pepper and a squeeze of lime in the end. I saw the recipe for Tequila Lime Shrimp around the web and wanted to try it out. Although I add to come up with a slightly different version, so I’ve done a Mexican Bowl with it. Nothing looks more appealing to me than a simple bowl of fresh and colourful veggies, fruits, protein and grains. This dish could easily be made ahead of time and layers in a jar for lunch at work. To Flame or Not to Flame For sauté the shrimps, I…

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Fish & Sea Food

Maple-Mustard Salmon Fillet on a Red Quinoa, dill, cucumber Salad

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maple mustard salmon quinoa

Maple-mustard glazed salmon on a red quinoa, dill, cucumber salad and a topping of crunchy skin, what else a Salmon lover could ask for? I’ve used the new technique my mom found which consist of marinating in a dry (salt+sugar) marinade the salmon and cook it at really low temperature, this way you get a salmon cooked to perfection, not dried up by the intense heat. It needs slightly more patience to do then the usual fish you do at 180°C (350F). For the coccion, you’ll have to marinade a good 45 minutes, plus let the fish out of the fridge at room temperature for another 30 minutes before cooking. I know, it can be a pain in the … the process is quite long, but believe me, the result is unbelievable. The slow coccion will help cook the fillets to perfection and keep them moist. The dry marinade will help with…

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