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.


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.


  • 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


  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.  🙂


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

If you like this post or my blog, don’t forget to Subscribe and Follow to get the latest recipes.   There are more original recipes coming your way.  However, please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Happy Friday! 🙂

©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.

Poached Salmon with Quinoa and Brown Rice

Quick salmon dinner 6

No matter how talented and adventurous you are as a cook, there’s always come a time when you just don’t want to cook or just want to get it over with, so you can relax.  A simple dish always come in handy at a time like this.  That is why I ventured into making semi-home made foods.  There are so many to choose from.  If you are on a healthy diet like me, you don’t have to eat salad all the time or sacrifice taste for substance.  It can get pretty boring. You just need to be creative.  One thing I like about semi-homemade foods is they are very easy to prepare and you have a meal in no time.

Sometimes, my husband doesn’t like to eat vegetables and settles a meal with only starch and entree for dinner.  So, I always have to cook 30 minutes before he gets home, so he can have a warm dinner.  I want to serve him a meal that comes right from the pan or oven.  I don’t like to serve the food thirty minutes after it’s cooked, especially when it’s a steak and chicken.

This recipe I created is an example of something simple and healthy as well as delicious; not to mention a very satisfying meal. It’s full of flavor and nutrients.  Quinoa and salmon are very good for you. You can read up about the benefits of salmon and quinoa on the web. You will find so many health benefits that you probably would not even thought of.

You can add steamed broccoli or a simple salad if you prefer.

This recipe is ready in  30 minutes or less.  All you need is 4 to 6 oz. salmon (sockeye), lemon, spices, water, oil, and quinoa and brown rice.  That’s it!

ImageFollow the directions on the box to cook the brown rice and quinoa. Meanwhile, prepare the salmon.

ImageSeason salmon with roasted garlic herb seasoning and N’Orleans cajun seasoning. Set aside.  Heat the skillet over medium heat and coat with 2 tablespoons olive oil when hot.

ImageSear salmon until opaque.

ImageTurn over to the other side. Add 1/4  to 1/2 cup of water.


Cover and let cook until salmon turn opaque in color.  Arrange brown rice with quinoa on a plate.  Squeeze lemon juice over fish and garnish with a slice of lemon. Serve warm.

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©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.


Spinach and Brocco Sprouts Salad with Poached Salmon, Berries and Mango

My doctor put me on a strict, no-meat diet due to some health issues I’m currently experiencing.  So, I created this simple and healthy recipe packed with all the nutrients my body needs.  The poached salmon and berries were flavorful enough I didn’t need to add any dressing.  I was a happy camper. 🙂


All you need is 1/4 cup combination of blueberries and raspberries, a serving size of spinach and broccoli sprouts, 1/2 of manila mango (you can find at any oriental store), and 4 oz. salmon fillet seasoned with lemon and pepper seasoning then poached in a skillet with 1/2 cup of water, juice of 1/2 lemon, a pinch of salt, and 1 tbsp. of olive oil over medium-high heat until salmon turned opaque in color. Voila!  A healthy and delicious lunch!


©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.