April 2, 2013

Omega-3 Goodness

After a big Easter weekend full of too much chocolate and wine, I was craving something super healthy for dinner tonight, full of omega-3 goodness, something anti-inflammatory to restore equilibrium. And ta-daaa... Quinoa, Kale and Cannellini beans served with baked Salmon happened for dinner tonight. Brett's initial reaction - "oh, YUM!"... Success!

Here it is. Enjoy xx

Omega-3 Goodness

1 cup Quinoa
2 cups water
4 cups chopped Kale
2 capsicums, chopped
1 can cannellini beans, drained and rinsed
3 tablespoons basil pesto
Parmesan cheese, grated, as desired
Juice of 1 fresh lemon
2 pieces of Salmon, scaled and de-boned
Ground corriander, as desired, to taste
2-3 springs fresh rosemary
1 tablespoon fresh dill sprigs
1 tablespoon drained baby capers
2 medium lemons, thinly sliced
Olive oil

The steps

Preheat oven to 200degress Celsius.

Place baking paper on to a rectangular baking tray.  Place salmon on to baking paper and rub all over with olive oil, salt, pepper, coriander, fresh rosemary and dill sprigs. Top each with lemon slices, capers and lemon juice. Drizzle with olive oil and sprinkle with salt and pepper to taste.  Place a another sheet of baking paper to enclosing the salmon. Fold in the edges to seal.

Place in the oven and bake for about 12minutes or until salmon is cooked through.

Meanwhile, combine 1 cup quinoa with 2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook for about 15minutes. Remove from the heat and set aside.

Pour 1/2 cup of water into a large saucepan. Layer with kale, capsicum and cannellini beans in the pan - do not stir. Bring to a boil, reduce to a simmer, cover and cook for about 4-5minutes or until the capsicum is tender and the beans are hot (don't let the water completely cook away). Remove from the heat and drain away any remaining water.

Stir pesto in to the quinoa. Add the quinoa and 2 tablespoons Parmesan cheese to the kale mixture; toss well.

Spoon the kale, quinoa mixture on to a serving plate and serve with the baked salmon. Sprinkle with Parmesan cheese to taste and drizzle with lemon juice.

Serve and enjoy!


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