Smokey and sweet blackened salmon pairs beautifully with protein-charged quinoa and earthy kale. Topped with fruit, seeds and avocados, these nutrient-packed bowls are a part of our regular meal line up. The colors alone make this dish fun but when you taste the combo of sweet smokey (not too spicy) salmon with the fresh sweet blueberries, chewy golden raisins, crunchy sweet pomegranate arils and creamy, cool yogurt and avocado all elevated by the tangy and sweet dressing and tender kale you’ll wish you made twice as much. It may seem like the quinoa is just along for the ride but it actually Quinoa, pronounced ‘keen-wa’ is among the least allergenic of all the grains, making it a fantastic wheat-free choice.
Cooked quinoa seeds become fluffy and creamy, yet maintains a slight crunch. It has a delicate and subtly nutty flavor, versatile for breakfast (as a cereal), lunch (as a salad) or dinner (as a side).
What’s all the quinoa hype about? It’s high in anti-inflammatory phytonutrients, which make it potentially beneficial for health in the prevention and treatment of disease. Quinoa contains heart healthy omega-3 fatty acids and, quinoa contains all nine essential amino acids. And, bonus, it’s EASY to make!!
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