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quinoa

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Tequila Lime Shrimp Bowl is a light mexican citric recipe with a touch of heat made of sauté shrimps, avocado, cilantro leaves, pico de gallo, mango and quinoa for a light and colorful Mexican dinner. This Mexican bowl is filled with fresh and colorful ingredients and simply irresistible for a hot summer night. The protagonist of the bowl here is the shrimps, they are cooked in a tad of tequila, garlic, habanero and a squeeze of lime for a little boost in flavor. I saw the recipe of Tequila Lime Shrimp here and there on the web and wanted to try it out. I add to come up with a slightly different version, so I’ve done a Mexican Bowl. Nothing looks more appealing to me than a simple bowl with lots of fresh and colorful veggies one next to the other and a touch of protein and grains. To flame or not to flame…

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…

Flamed scallops on quinoa fusilli is a nice light meal to start the summer. This dish is filled with slightly cooked bell pepper, cherry tomatoes, lime zest and fresh basil leaves. The sauce is mainly a little butter in which the scallops seared in before getting flamed and caramelized with an orange flavored cognac/brandy (Grand Marnier). A divine dish, and so simple to make. Where I come from, the east part of Canada, scallops are pretty common in our plates. Although, since I’ve been living in Spain, it got quite difficult to find any and when I finally do, they cost so much… So I go to the freezer shop… yes only frozen stuff of all kinds shop, and get my patagonian mini scallops once in awhile. Strange… that in Spain, a seafood lover country, it’s so hard to find any. Although in the West part of Spain, Galicia, they do a meal with…

Salmon on quinoa and white bean salad is a great summer dish. The beauty about salmon; it doesn’t contains Mercury like in tuna, swordfish,etc. Mercury as we know is hazardous for our health. Wild salmons on the other end, they eat mainly krill or underwater vegetation, which contains no mercury.  That is when they are coming from the wild, but most of salmon you’ll find in markets comes from fish farms and eat soy and corn. Salmon is also fully packed with vitamins, omega-3 and so much more, to keep our brains and nerves on a good path. Salmon is considered a “fatty” fish, do not worry… the “good” kind of fat; meaning, it’s way easier to cook, it will keep moist more easily than a lean fish, which make the fish suitable for high heat cooking methods like BBQ, grill, searing in a pan, oven, etc. The salad is a delicious lukewarm red quinoa, white…

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 all the way peruvian by adding the Quinoa element. So I found a nice quinoa fusilli, and mixed it with a shrimp ceviche. I came with this idea, of quinoa pasta ceviche, for a friend 40th birthday. She loves Peru so much and she had a surprise party, where everyone had to bring a meal… So… I’ve created this dish to honor her love for Peru. Back in Peru, where they say the ceviche is from, the Moche civilization (the guys before the Incas, situated on the coast), apparently created the dish. Today, the peruvians make ceviche mostly with fresh fish or shellfish, on the coast, even with shark… The peruvian ceviche is usually served with a side of sweet potatoes and choclo…

I know… I know… It’s wasabi and it’s too strong you would say… But the truth is: nah! Just need to balance the wasabi vinaigrette with some vinegar and honey and you’ll be surprised by the result. Sure, it’s gonna be a bit spicy, especially if you add the wasabi crunch on the sides of your tuna, but it’s not too strong, believe me. I use to dislike wasabi, strangely I’ve changed. I remember the recipe that made me switch from dislike to loving it. It was not even an asian dish, like sushis, but a recipe from an Australian chef, that made a “sweet mashed potato” with wasabi! Sometimes, it just takes a different take on a disliked product to start loving it… Although… sometimes it never comes. Or an other example; goat cheese. Most people dislike goat cheese at first, but then they try it in a bruschetta and then add some more…

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