Grilled Swordfish Kebobs with Black Bean, Corn & Quinoa Salad

Quinoa has been called the Complete Protein Nutrient Powerhouse because it's packed with all 8 essential amino acids, plus vitamins and minerals.  In addition its:

• high in potassium which helps control blood pressure
• wheat and gluten free which is great for those suffering with celiac disease or wheat allergies
• low on the glycemic index, which means it won't spike blood sugar levels because it enters our bodies at an even rate keeping us full longer
• high in fiber
• has a light fluffy texture and nutty flavor which makes this incredible grain delicious as well.

Quinoa is just now starting to gain its popularity.  With 3-9 foot Magenta stalks varying in color from red, orange, purple, green , black and yellow they grow in abundance.  Not needing much irrigation or fertilizer and the abiltiy to grow in poor soil makes this grain a "super crop" for it's potential to feed the poor and hungry of the world.

Some caution must be taken however, when prepping your quinoa.  Because the grains are covered with "Saponin" which prevents insects for eating it, you must be careful to remove it.  If not removed (by simply rinsing it well under water in a fine mesh sieve prior to cooking), it will taste bitter and can have minor toxic effects, causing stomache aches and sometimes vomiting.  A good rinse before cooking and even after will insure that all the Saponin is removed.  Leaving you with a healthy and delicious grain to eat.

So with all these nutritional benefits I like to try and come up with some Quinoa recipes that I think my family will enjoy.  What could be better than a light, healthy meal that completely nourishes your body and leaves you feeling full and satisfied after eating?  Quinoa!


With that in mind the other evening I made Grilled Swordfish Kebobs on my Firewire Grilling Skewers (keep watching for my Firewire Grilling Skewer giveaway- coming soon) with a Black Bean, Corn and Quinoa Salad.  Not only was it delicious but very colorful!

Here's the recipe, I hope you enjoy it!

Grilled Swordfish Kebobs with Black Bean, Corn & Quinoa Salad
serves 4 as an entree

Ingredients:

4 (6 oz) pieces of Swordfish
olive oil
salt and pepper

Ingredients for Dressing:

2 tbsp. fresh lime juice
3 tbsp. white vinegar
2 tbsp. minced fresh cilantro
1/4 tsp.  Aji Amarillo Paste


1/4 tsp. dried oregano
1/2 tsp kosher salt
1/2 tsp. fresh ground pepper
1/2 cup extra virgin olive oil

Ingredients for Salad:

1/2 cup quinoa
1/4 tsp. kosher salt
1 cup drained cooked black beans, or purchased (rinsed)
2/3 cup thawed frozen corn kernels
1 tomato, seeded and finely diced
1 small orange bell pepper, seeded and finely diced

To grill the swordfish kebobs: (Grill the kebobs after the salad is put together with the exception of the dressing).
Cut swordfish into large bite size chunks and place on firewire grilling skewers (or other skewers). Drizzle with olive oil to coat kebobs, adding salt and pepper.  Place on preheated grill and grill approximately 5-7 minutes, then flip for another 5 minutes.  Try to leave some spacing in between each kebob so that the centers can cook evenly with the rest of the fish.

To make the dressing:
In a bowl, whisk together the lime juice, vinegar, cilantro, aji paste, oregano, salt and pepper.  Add the olive oil in a thin stream, whisking constantly until smooth and emulsified.  Set aside.

In a saucepan over medium-high heat, combine the rinsed quinoa and 1 1/2 cups water.  Stir in the salt.  Cover and bring to a boil, then reduce the heat to low and simmer until the quinoa is tender and all the water has been absorbed, about 10 minutes.  Transfer the quinoa to a colander and rinse under cold running water.  Drain thoroughly, then transfer to a large nonreactive* bowl. 

Add the black beans to the bowl with the quinoa.  Pat the corn dry with paper towels and add to the bowl, alnog with the tomato and bell pepper.

At this point place the swordfish on the grill and cook as directed above.  Once cooked, add the dressing to the Quinoa Salad.  Place in the center of a large platter with the swordfish surrounding.  Serve.

Enjoy! 

*Note: 
A nonreactive bowl is made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared. Stainless steel, glass, enamel, and glazed ceramic are examples of non-porous materials that do not adversely affect the taste and appearance of foods such tomatoes or citrus fruits that are high in acidic content and may react with absorb components of porous subtances.

Don't forget my Polder Cooking Thermometer Giveaway., ending this week.  This is the greatest tool for perfectly grilled foods. All you have to do is enter yoir name here before it's too late:
http://in-homeculinaryclasses.blogspot.com/2011/03/fantastic-giveaway-just-in-time-for.html

Pear & Spinach Salad

Last night my husband was in the mood for a Roasted Chicken and salad from the grocery store. He loves the grocery store roasted chickens and even when I'm going to make something wonderful, sometimes he'll say I just feel like a Roasted Chicken and Salad from Schnucks. That's one of our local grocery stores here. So that's what he had last night and although they taste great I wasn't in the mood for it.

So instead I looked in the refrigerator to see what I had that I could come up with and I decided that I would make a Pear and Spinach Salad with a Pear Vinaigrette Dressing using the Pear Balsamic Vinegar I recently purchased at my new favorite spot Vom Fass. In addition, while I was at the store picking up his meal for the evening I picked up a piece of Tilapia to add to my salad for some added protein.

I came up with this recipe and have to say it was delicious!!! Although the choice of Tilapia didn't add much color to my plate, I actually loved it because it tasted more like chicken than fish to me. Had I roasted the Tilapia in the oven uncovered, I'm sure it would have had more color to it. Instead, I put it in a foil pouch and cooked it at 450 degrees with just a touch of salt and pepper on it. The result was a very moist and meaty fish and a great compliment to the Pear & Spinach Salad.

Since I'm trying to be more careful with what I'm eating since the holidays weren't good to my waistine I decided not to add any goat cheese, one of my favorites. In fact I had tons of red peppers which would have been a nice addition but didn't bother to add that either. I guess I was a bit lazy last night. Still in all, what I had on the plate totally satisfied me. I hope you like it.

This recipe is so easy. In fact you probably have most of the ingredients on hand. Remember I just served this for myself (1) so if you are planning for more just double and triple the recipe, etc.

Pear & Spinach Salad
serves 1

1/2 pear thinly sliced
1 tbsp olive oil
2 tbsp. honey or agave nectar
a large handful of fresh spinach leaves, washed and spun dry
craisins, add to your likings
1 piece of Tilapia (I just used 1/2 of the piece that typically comes with 2 sides)
salt and pepper to taste
Add anything else that you desire

Pear Vinaigrette

3 tbsp. olive oil
1 tbsp. pear balsamic vinegar (Vom Foss)
1/8 tsp pure vanilla extract
1 tsp. honey

For the vinaigrette:

Whisk all ingredients together and set aside until ready to use. This dressing should serve 2-3 portions depending on how much dressing you like.

Tilapia:

Turn oven to 450 degrees. Place Tilapia on heavy duty foil. Sprinkle with salt and pepper and seal up leaving some air in the pouch. Bake for 10 minutes.

If prefer a browner looking piece of fish just roast uncovered. Would be delicious with any other fish or grilled chicken.

For Salad:

Slice 1/2 of a pear vertically starting at the stem. Remove seeds and slice 1/2 of pear into thin slices.

In a small fry pan place one (1) tablespoon of olive oil into a hot pan and heat up until you see smoke. Add the thin pear slices to the pan and heat for approximately 2 minutes a side over medium heat.

Turn off the burner and drizzle 2 tablespoons of honey or agave nectar over all the pear slices. Let sit for a few minutes to absorb. Mix to be sure all pear slices are coated with the honey.

Place ingredients desired for your salad on a plate, then lay the pear slices neatly around the spinach. Top with Tilapia, fish of choice or chicken.

Drizzle with Pear Balsamic Vinaigrette.

Yum!!!

When I was finished with the salad I was completely satisfied and nourished. Not only did I have my vegetables, but I had fruit and plently of protein as well. A light and healthy meal. It was divine!

Enjoy!!

Caesar Salad with Wok Seared Tuna

I was in the mood for some fresh tuna and a salad this evening so I decided to combine the two together. I made a light Caesar Salad - asian inspired, with wok seared tuna.

As I've mentioned before my photos never do my dishes any justice but both my husband and I thought this was delicious!

I had most of the ingredients on hand but I think I would have liked to have added some fresh corn from the cob for a little added crunch and maybe even some almonds. Even still it was great just the way it was.

Caesar Salad with Wok Seared Tuna
serves 4

Ingredients:

2 tbsp. canola oil

1 pound fresh tuna, sliced into 1/2 inch pieces about 1 inch long
2 tbsp. light soy sauce
1 tbsp. dark sesame oil
1 tsp Asian Chile Sauce (Sriracha)
1 tbsp. finely minced ginger (use a microplane)

Fresh Romaine Lettuce
1 red bell pepper, sliced thin
3 ounces enoki mushrooms
3/4 cup grated Parmesan cheese
salt and pepper to taste

Caesar Salad Dressing:

1/3 cup lemon juice, freshly squeezed
1 tbsp. brown sugar
1 tbsp light soy sauce (low sodium)
1 tbsp. mayonnaise ( I used Kewpie - Japanese mayo)
1/2 cup extra virgin olive oil
1/2 tsp. Asian chile sauce (Sriracha)
1/2 tsp. salt
2 cloves garlic, finely minced

In a zip lock baggie add the soy, sesame oil, chile sauce and ginger and combine. Then add the tuna slices and mix well to combine. Place in the refrigerator for at least 15 minutes but no longer than 8 hours.

Combine all dressing ingredients together and whisk well until combined and a smooth consistency. Cover and place in the refrigerator until ready to use.

Combine all salad ingredients and set aside in a bowl.

Place 2 tbsp. canola oil in a wok that has already been heated. When you see a wisp of smoke from the pan add the marinated tuna. Stir and toss the tuna just until it loses its raw exterior color.

Immediately transfer the tuna onto the salad greens. Drizzle the salad dressing in the amount that you like over the tuna and greens, and toss to combine all ingredients. Add Parmesan, salt (if desired) and pepper and toss again. Taste and adjust seasonings. Transfer salad to individual salad plates and serve.

This entree salad is light and very tasty. Don't look at the photo, it doesn't do it any justice.

Enjoy!