Monday, October 22, 2012

Sweet Fall Meal: BBQ Salmon w/ Pumpkin Quinoa

Sunday night was beautiful! Chris and I took advantage of the Fall weather and ate dinner on our patio, complete with wine and candles.

But that was just the icing on the cake.

This was following a Saturday night stay at Zermatt Resort in Midway, UT (we LOVED their new restaurant, Z Chop Haus - we got out of that fancy place for under $50!).

Zermatt Resort looks over a good portion of the Heber Valley (Utah).

On Sunday, we went to sushi, then frozen yogurt, then saw the movie Looper.

Then it was grocery shopping, and dang, it feels good to have a house full of healthy food!

And, like most Sunday nights, we decided to make a healthy dinner to start the week off on the right path.

I've been eying Chef Tom's pumpkin quinoa recipe for some time, and finally buckled down and made it. VERY tasty, super easy, and complimented our BBQ sauce-slathered salmon perfectly!

Last-Minute BBQ Salmon
Preheat over to 400 degrees
Slather a cutlet of fresh salmon (from the seafood case!) with BBQ sauce
Bake for 10-20 minutes (depending on thickness of salmon)

 2 cups dry quinoa
2 cups chicken stock (or reconstituted chicken boullion
2 cups water
1/2 cup pumpkin puree
1/2 tsp table salt
1/4 tsp nutmeg
1/4 tsp cardamom
2 Tbs Parmesan cheese
Add all ingredients except Parmesan to a 4 qt saucepan and heat over medium heat.
Cook until the grain absorbs all the moisture, stirring occasionally to prevent the dish from sticking to the bottom of the pan.
Garnish with Parmesan cheese before serving.

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