One evening not too long ago, I was sitting on my couch watching a tv show. Then I heard my beloved rummaging my pantry.
So I asked: “What are you looking for?”
He answered: “I’m looking for some cans of tuna. You know the ones I’ve bought long time ago.” (Side note – which I believe to be last year before our move from Bathurst.)
“Uhm, whyyyyy?” I asked again.
“Haven’t had fish for a long time…” He replied.
I didn’t realise there’s such thing as fish craving. 😛 That’s cool. I got that craving sorted with this quinoa pilaf with smoked salmon. What I love about this pilaf is that it requires minimal cooking and can be done fairly quickly. As the dish is filled with an array to ingredients…smokiness and savouriness from the smoked salmon, the greens from the peas, heartiness from the quinoa, sweetness from the dried cranberries and freshness from the parsley, the only dressing you will need is … olive oil. Simplicity is the key for this recipe and it makes an ideal packed lunch option.
Smoked Salmon, Peas, Cranberries & Quinoa Pilaf
(Serves 2 people)
What you’ll need:-
- 1/2 cup uncooked quinoa
- 1 cup hot boiling water
- 1/4 cup of dried cranberries plus enough hot water to dehydrate them
- 1 cup frozen peas
- 150g /5 ounces of store-bought smoked salmon portion
- A handful flat leaf parsley, roughly chopped
- A couple of drizzle of olive oil
- Salt to taste
- Freshly grind black pepper
- Some toasted almond flakes to garnish
Cook quinoa according to the packet instructions. I usually use the absorption method with 2:1 water to quinoa ratio. For this recipe, cook the quinoa in a small pot with a pinch of salt and hot boiling water over low-medium flame. When the water is 90% gone, turn off the flame and let it sit until the water is completely absorbed, with a lid on. Set aside. Rehydrate the dried cranberries with some hot water. Leave the cranberries in the hot water while you thaw and heat through the frozen peas. Place the frozen peas in a heatproof jug and cover the frozen peas with water. Microwave the peas on high for 2 minutes (the time may vary) or until the peas are very well heated through. Drain peas and the cranberries and place them in a large bowl. Flake the salmon. Add the flaked salmon and quinoa (loosen the grains with a fork beforehand) with the peas and cranberries toss gently until well combined with a fork. Stir in chopped parsley. Drizzle with olive oil. Season with salt and pepper. Just before serving, sprinkle some toasted almond flakes. It can be served warm or cold.