I love Quinoa and what can be done with it. You can have it for breakfast with almond milk, walnuts and a dash of maple syrup or cinnamon (great on a cold winter morning), or for lunch as a salad. This recipe is easy, and I usually make a big batch on Sunday evening, so my husband and I can take it to work a couple of times a week. For the olive oil, I use our local supplier Tri-Cities tasters because their products are amazing, but if you don't live around Port Moody, then shop locally in your area for an infused chipotle oil.
Quinoa: 1 1/4 cup dried Asparagus: 1 bunch diced Mushrooms: 2 cups sliced Red pepper: 1 diced Green pepper: 1 of diced Wild Salmon: 6 oz
Directions: - Cook the quinoa in 2 1/2 cups of boiling water (always rinse before cooking), until the water is gone (about 15 minutes). - Bake the salmon for 15 minutes at 425 degree. Then flake it into pieces. - Sauté the asparagus, mushrooms and peppers with 2 tbsp of chipotle olive oil until tender, add the chill powder and cook for 2 more minutes.
Once everything is cooked, baked and sautéed, mix it all together, add the sea salt and 2 tbsp of chipotle olive oil. Voila! Serve warm and enjoy!
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