One of my struggles with
the plant based diet is learning to cook with a minimum of fats, processed
wheat, and dairy products. A
favorite dish of mine has been pasta with salmon and asparagus in a lemony
cream sauce. I am pleased to report
that tonight’s dish, with several variations, was every bit as good as the
pasta dish.
INGREDIENTS;
Quinoa – Inca red
Salmon
Asparagus
Sweet potato
Olive oil
Garlic, onion
Celery
Fresh lemon juice
White wine
Fresh dill
Seedless grapes, cut
cross wise into 3 or 4 pieces.
PROCESS:
Bake or nuke one sweet
potato, and when cooled, slice cross-wise in ¼ inch pieces. This can be done ahead of time and the
slices reheated.
Cook the Quinoa as
directed on the package. In the
meantime, cook the onion and garlic in the olive oil until soft. Add the asparagus (cut into 1/3 inch
pieces), celery, and a bit of the finely chopped dill. Cook for about 5 minutes over
medium-high heat then add the salmon (cut into bite sized pieces) plus some
white wine and lemon juice.
When everything is done,
place 3 or 4 slices of the potato on the plate and add the asparagus-salmon
over the potatoes, and top with the sliced grapes. Serve the Quinoa on the side, and drizzle everything with
lemon juice to your preference.
COMMENTS:
Delicious...I did not miss the pasta or the cream
1 comment:
I've been curious about quinoa. Is it really a lot healthier than the regular fortified pastas? And will it be as satisfying and filling to my husband, who cares less about nutrients and more about texture and taste?
I like this recipe you posted.
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