Zesty Seafood Quinoa Pasta

Quinoa pasta with poached salmon flakes, garlic bay shrimp, and kale garnished with grated lemon zest, shaved parmesan cheese and fresh squeezed lemon juice.

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Hello!  It’s been an extremely busy week for me, especially this weekend.  So, I’ll leave you with this recipe until I can post more next time.  I promise to visit your blog and answer all your comments then.  Thank you.  🙂

A visit to a doctor gave an answer to my question to why  I rapidly gained back the weight I lost despite eating healthy foods – vitamin and mineral deficiency.   My doctor told me a healthy diet doesn’t mean I’m getting all the nutrients my body needs.  It all depends on how my body absorbs the nutrients.  So, besides taking supplements that the doctor prescribed, I decided to create a recipe combined with all the crucial nutrients for dinner.

I made quinoa pasta with seafood and kale.  This pasta recipe is low in fat and carbohydrates, gluten-free and it’s packed with protein, omega-fatty acids, fiber, Vitamin D, Vitamin Bs (B2, B3, B6, B9, B13), zinc and iodine.  I made two servings ( for M and I) and the kids had theirs without seafood ( because of allergy).

Here’s how to make it.

Ingredients:

  • 4 oz. quinoa spaghetti noodles (half of the package)
  • 2-3 servings of salmon (12 oz.)
  • Weber Zesty lemon and garlic and herbs seasoning
  • 1/8 teaspoon Kosher salt
  • 1 cup water
  • 4 tablespoons olive oil, divided
  • 1 lemon, cut in half, divided
  • 1 cup wild caught fully cooked bay shrimp
  • 3 large cloves of garlic, chopped
  • 1/4 cup chopped onions
  • 3  handfuls of baby Kale
  • salt and pepper to taste

Directions:

  1. Prepare all ingredients.
  2. Cook quinoa pasta according to package directions.  Drain and set aside.
  3. In a large deep saute pan over medium-high heat, add 2 tablespoons of oil, water, salt, and juice of half lemon. Stir.
  4. Season salmon with zesty lemon and herbs seasoning and add to the pan with water mixture.
  5. Cover the pan and poached salmon until  opaque about 8-10 minutes.  Break off the salmon flesh using a spatula.  Throw away the skin.
  6. In a separate small skillet over medium heat, add the remaining oil when hot.
  7. Add the garlic and onions and saute until translucent.  Add the bay shrimp and stir-fry just until heated through.  Add the kale leaves and stir-fry until somewhat wilted. Remove from heat.
  8. Add the cooked pasta and kale leaves in the pan with salmon.   Carefully stir until well-combined.  Squeeze the remaining lemon over the top.  Season with more zesty lemon and herbs seasoning (to your taste). Garnish with shaved parmesan cheese and lemon zest.
  9. Enjoy with garlic bread or a glass of white wine.  🙂

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Note: Quinoa is gluten free, so the pasta breaks off easily, so stir slowly and carefully.

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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Mediterranean Pasta Salad

Note:  If this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

I was thinking about a pasta salad I created a long time ago when I used to cater. It was one of the best sellers and a hit at parties.  I called it Mediterranean Pasta Salad.  It was healthy and refreshing.  Everyone wanted the recipe, but I only gave it to one of my friends.  After a while,  I’ve seen a similar dish sold by a large merchant in the area.  However, my friend told me that she preferred my recipe because it was refreshing and well seasoned.  The original Italian dressing I used before was not available, so I picked whatever they have on the shelf.  It’s made with extra virgin olive oil.  You can make a homemade dressing and add cucumbers or other raw vegetables of your choice if you prefer.  If some people find the process of making this salad a bit complicated, I suggest you gather all the ingredients before making it to prevent overcooked ingredients.

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Here’s what you’ll need to make this refreshing salad.

DSC_0232Ingredients:

  • 10 cups water, divided
  • 2 teaspoons salt, divided
  • 2 cups uncooked Penne Rigate pasta noodles
  • 1/2 of roasted chicken breast, sliced in bite pieces or 1 dozen of medium shrimps
  • 10 stalks of asparagus, cut slanted about an inch
  • 1/4 of large onion, cut lengthwise
  •  12 pieces fresh Mozarella Ciliegine (fresh mini Mozarella balls)
  • 1 medium red bell peppers, cubed
  • 1 medium orange bell peppers, cubed
  • 1 medium yellow bell peppers, cubed
  • 1/4 cup fresh basil, chopped
  • 8 pieces pepperoncini
  • Goya (or a brand of your choice) quartered and marinated artichoke hearts; drained (6 oz.)
  • Pitted Kalamata olives
  • shredded Parmesan cheese
  • 1 bottle of your favorite Italian dressing (9-14 oz.)

Directions:

  • Bring 6 cups of water in a pot to a boil.  Add 1 teaspoon salt.
  • Add the pasta and cook for 8 minutes.  Drain completely and place in a large bowl.
  • In a separate pot, bring two cups of water with juice of 1 lemon and 1/2 teaspoon salt to a boil.  Add the shrimp and cook until opaque about 2 minutes.  Drain immediately and completely.  Add in the bowl with pasta.
  • In a separate pot, bring water and 1/4 salt to a boil.  Add the asparagus and cook for 1 minute.  Remove immediately and add in the bowl with the shrimp and pasta.
  • Add the remaining ingredients (including the remaining 1/4 teaspoon salt).

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Toss to coat or use two ladles and mix until well combined. Cover with Saran wrap and place in the refrigerator.  Marinate for at least  two hours.

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Mix again to make sure the dressing is well incorporated before serving.  Serve in a large salad bowl.

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or individual size salad plate.  Sprinkle with shredded parmesan cheese.DSC_0261

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.