Sunday, January 4, 2009

Mediterranean Swordfish Kabobs & Quinoa Greek Salad


After a wonderous 2 week vacation, Nick & I are both back to school/work tomorrow and were in the need of a yummy, but more importantly healthy, dinner to kick-start the reality of Sunday night (and begin the holiday detox).
I was inspired by a salad in my new book, Raising the Salad Bar by Catherina Walthers, a lovely gift from Erin. Raising the Salad Bar has a Greek Salad made with Farro that looks great, but I couldn't find any Farro at our grocery store so I decided to make my own twist with Quinoa (which was already in the pantry) -- then used the same flavors on the grilled swordfish skewers -- it turned out really yummy!

Swordfish Kabobs: (for 2)
3/4 lb. swordfish, cut into 1" chunks
2 wooden skewers, soaked in water
Handful of parsley
2 cloves garlic
Juice & zest of 1/2 a lemon
1/2 teaspoon cumin
1 tablespoon olive oil
Salt & Pepper

Salt & pepper the fish chunks.
Wizz up the parsley and garlic in a food processor, or chop finely by hand. Throw in a bowl and add the lemon juice / zest, cumin, olive oil, salt & pepper. Toss the fish chunks and set aside as you make the quinoa....
When you're ready to grill, skewer the chunks. Heat a grill pan on medium/high and grill for about 5 minutes a side. When the fish comes off the grill squirt with some extra lemon juice.


Quinoa "Greek" Salad:
1 cup water
1/2 cup quinoa
1/2 tomato, chopped
1/2 red pepper, chopped
3" on english cucumber, chopped
1/2 red onion, minced
2 cloves garlic, minced
handful parsley, minced
handful mint, minced
1/2 cup feta cheese
3 tablespoons olive oil
3 tablespoons red wine vinegar
Salt & Pepper

Cook quinoa per package instructions. While quinoa cooks, combine tomato, pepper, cucumber, onion, garlic, parsley, mint, and feta in a bowl.

When quinoa is done, toss into the mix. Pour in olive oil & vinegar, salt & pepper!

1 comment:

  1. woohoo! so glad you are putting the new cookbook to use already!

    ReplyDelete

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