Here’s what we had for dinner last night and it’s just as well that I don’t have a picture because it didn’t look like much but it had a great taste.
Quinoa, Vegetables and Smoked Salmon
Prepare the quinoa according to package instructions. It’s a lot like making rice so give yourself about 20 minutes. I used chicken broth instead of water.
Saute a shallot and a few cloves of garlic (whatever amount you like–I used 3). I sauted in some pork drippings and olive oil.
Chop up, pretty finely, a few button mushrooms. Toss those in. Chop up a roasted red pepper and throw that in as well.
Pick a yellow squash from your garden (or buy one) and then chop it up and throw it into the pan as well.
I then chopped up two small beets from the garden and put them into the mix as well and then whacked up the greens and added those at the very end. If the pan gets too dry, add the oil from the roasted red peppers until the pan is a little moist. If it gets really dry, pour in a little white wine.
I only added salt and pepper to the vegetables and quinoa. When the quinoa was ready, I mixed the vegetables in and then plated the mixata. I opened the smoked salmon packet (Keta salmon, if you want to know) and split the fillet between two plates. The fillet was room temperature and it mixed in well with the quinoa and vegetables. I really think the whole dish could have cooled to room temperature and been just as good.
We served a Pacific Rim Riesling and the food and wine paired pretty well.