Steam or cook the quinoa for 20 minutes, until soft and fluffy. It should take on a consistency similar to couscous. Cool the quinoa to 40 to 45 degrees and add the tomato, basil, garlic, onion and cucumber. Season with salt and pepper to taste. Drizzle in the olive oil and work it through the mixture; this will remove any clumping and lightly dress the quinoa. Top with mint and parsley.
Don't be afraid to add your favorite currants, dried cranberries or sultanas to this salad. It can also be served as a hot side dish, bedding for chicken or turkey, or as a savory stuffing for sauteed eggplant.
Courtesy of chef Frank Cleveland of the Pearlstone Conference and Retreat Center in Reisterstown
Per serving:: 285 calories, 7 grams protein, 14 grams fat, 2 grams saturated fat, 35 grams carbohydrate, 4 grams fiber, 0 milligrams cholesterol, 18 milligrams sodium
salmon with roasted peppers
(serves 9)
side of salmon (skin on), about 3 to 3 1/2 pounds
1 each: medium red, yellow and green peppers
5 tablespoons minced garlic
1/2 medium-sized diced Bermuda onion
6 ounces extra-virgin olive oil (about 3/4 cup)
dash of kosher salt and ground black pepper to taste
Clean and lay out the side of salmon on a parchment-covered cooking sheet. Slice through the fish flesh just to the skin, about 1 1/2 inches. Julienne peppers and place in a bowl with the garlic, onion and olive oil. Mix thoroughly, then pour out evenly onto fish. Sprinkle on salt and pepper to taste.
Place in a 375-degree oven for 10 minutes (check the fish for correct temperature).
Cover a large oval platter with fresh salad greens to form a bed for the salmon. Transfer the side of salmon to the platter and serve.
Courtesy of chef Frank Cleveland of the Pearlstone Conference and Retreat Center in Reisterstown
Per serving: : 385 calories, 35 grams protein, 23 grams fat, 3 grams saturated fat, 7 grams carbohydrate, 2 grams fiber, 96 milligrams cholesterol, 78 milligrams sodium
