Monday, March 12, 2012. Here we are at the beginning of another week. We’re counting down to St. Patrick’s Day, and my father’s birthday! Easter is right around the corner, and the next few days are supposed to be in the mid 70s! Things are looking bright and springy! :)
such beautiful colors, flavors, & textures!
Well the GOP race may be heating up, but we cooled things down tonight over dinner — I served my Cool Cucumber Quinoa Pilaf. Ooooh boy! Was this yummy! With it, I served tile fish!
Lets first talk fish. I have never heard of tile fish before…until tonight. And let me tell you, I am now a huge fan! Our friends over at Lobsta Bakes suggested that we try this beautiful, wild, ocean-caught fish. They described it as being like lobster. And were they ever right! I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice, and fresh dill. It had the most delicate flavor, and flakey, moist texture. It was just succulent!
delicious tile fish and tasty pilaf!
Ok, now onto my Cool Cucumber Quinoa Pilaf!! Here’s what you’ll need:
a dozen grape tomatoes, halved 1/2 cucumber, seeded and diced 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 3 green onions, sliced 1/4 cup pine nuts, toasted handful baby spinach, chopped 1 cup quinoa 2 cups vegetable stock 2 lemons fresh dill, chopped — about 2 Tbsp s & p
Cook your quinoa according to package directions. Add all of your veggies to a bowl and stir in the juice of 1 lemon and 1/2 of your chopped dill, salt and pepper. Stir to coat. Then in a separate bowl (I used a Pyrex measuring cup), mix together 1 tsp EVOO, the juice of the other lemon, and the rest of the dill. Once the quinoa has cooked and absorbed all the liquid, put the spinach on top and “lid it” so it wilts. Then, with a fork, fluff it in. Finally, fluff in your veggies and sauce mixture. Adjust with salt as needed.
This meal was so delicious. First of all, the flavor of the pilaf was so fresh and crisp! There was the bright flavor of the dill and lemon, paired with the clean flavor of the cucumber, the sweet, tangy tomatoes, sweet peppers, buttery pine nuts, and nutty quinoa. It was, in a word, delightful. It tasted so healthy and refreshing. Finally, the textures were fantastic. The cucumbers were crisp, the tomatoes burst in your mouth, the peppers were crunchy, pine nuts were creamy, and then the quinoa kind of *pops* in your mouth. It was just delectable.
healthy & bursting with flavor!
Looks like I’ll have to think up some green recipes for St. Patrick’s Day! Bring on the green veggies!