Quinoa with Salmon, Goat Cheese and Dill

This is one of the more unusual recipes on my blog, but I was excited to try it ever since I first spotted it on The Way the Cookie Crumbles.  A while back that blog featured something she called sushi bowls.  I love sushi so I’ve been wanting to try that recipe, but just haven’t gotten around to it.  She wrote that this recipe reminded her of the sushi bowls and since we love quinoa, I was all for it!

Since it reminded her of the sushi, I decided to add a little diced avocado and a drizzle of soy sauce to each serving.  If you close your eyes, you COULD imagine that you were eating a Philadelphia roll or something!  Her recipe called for feta cheese but I’m a goat cheese nut so I used that and it was great!  My husband couldn’t rave enough about this dish.  Perfect for a hot day.  While different, this recipe is definitely a winner!

Quinoa with Salmon, Goat Cheese and Dill
Recipe slightly adapted from The Way the Cookie Crumbles, originally from Apple a Day

Ingredients:
1 cup quinoa (I used red, regular would work fine), rinsed
1 cup water
1 cup chicken broth (low-sodium)
1/4 tsp salt
1 lemon, juice and zest
8 oz salmon, cooked, chopped small
1 tbsp extra-virgin olive oil
1/2 cucumber, quartered and diced
1/2 cup goat cheese crumbles
1 tbsp chopped fresh dill
soy sauce to drizzle over (I used Tabasco brand)
1 avocado, diced for serving

Method:
In a medium saucepan, bring the water and chicken broth to a boil.  Add the quinoa and lemon juice/zest.  Lower the heat and cover, cooking for 15 minutes.  Turn off the heat and allow to sit, covered another 15 minutes or until all the  liquid has been absorbed.  Add the remaining ingredients (except for the soy sauce and avocado) and mix well .  Taste and adjust seasonings as desired.  Cover and place in the refrigerator a few hours or overnight to let the flavors blend.  When serving, drizzle soy sauce and add diced avocado to each serving.

Quinoa with Salmon, Goat Cheese and Dill

Beefy-Soy Quinoa

Since learning that I love quinoa, I decided to try to use it as a different ingredient in some of our favorite recipes.  This recipe is kind of a different take on vegetable fried rice (without the egg).  I have to say, I was very pleased with how it came out, as was my husband.  He said that’s how I should cook it from now on!  I put chicken in it this time, but I think I’ll leave it out next time.  Give this a try next time you’re looking for a light side, or even a lighter lunch!

Beefy-Soy Quinoa
(4 servings)

Ingredients:
1 cup quinoa, rinsed well
2 tbsp lite soy sauce
1 can low-sodium beef broth
1/2 cup frozen peas
1/2 cup frozen broccoli florets

Method:

Combine all ingredients into a small pot with a lid.  Stir well and bring to a boil.  Once boiling, reduce to a simmer and cover.  Cook for about 20 minutes or until all the liquid has been absorbed.  Fluff and serve.

Calories:  192
Carbs:  33
Protein:  10
Fat:  2

Beefy Soy Quinoa