Tag Archives: Quinoa

Swordfish Siciliana & Double Broccoli Quinoa

Brad has been dropping hints that he would like us to eat meat more.  It’s not that I don’t eat meat, it’s just that I don’t really enjoy meat that much.  I’ll eat it when I want it but that does not happen very often.  I will definitely eat it when I am out to eat and it is the healthiest option, like sopa de pollo (chicken soup) at a Mexican restaurant.  I do really enjoy fish and luckily when planning dinner the other night I remembered that there was some swordfish in the freezer that I had picked up the week prior.

Oh what to make…google will know.  I found this recipe for Swordfish Siciliana on Cooking Light’s website.

Of course, my recipe was a bit different because I very rarely follow any recipe word for work, even when baking.  And I adjusted the recipe (in my own little non-mathematical way) for two people.

Non-stick Spray

2 6 oz swordfish steaks

salt and pepper

sprinkling of almonds

2 cloves of garlic, minced

sprinkling of dried cranberries

the juice of about 1/4 of an orange

1/4 of a red pepper, coarsely chopped and roasted in the oven for 10 minutes


I sprinkled the fish generously with salt and pepper on both sides and sauteed for 5 minutes on each side. I removed the fish from the pan, added more non-stick spray as well as the dried cranberries, juice, and red bell pepper.  The juice was absorbed almost immediately so I turned the pan down to low, stirred the mixture around, and allowed it to cook for about 3 minutes. This was served over the fish.

For my side, I knew I wanted to use the half crown of broccoli that only had about one more day of shelf (refrigerator)  life.  I absolutely love the combination of flavors that Heidi Swanson of 101 Cookbooks comes up with.  Her dishes always have these unique and complex combination of flavors that totally work.  Her Double Broccoli Quinoa Recipe really intrigued me and I knew that I had to try it.  I only had half of the main ingredients needed (the broccoli and quinoa), but luckily there were only two of us for dinner.

My take on the recipe is below.

1/2 cup quinoa

1 cup of vegetable stock

1/2 crown of broccoli, coarsely chopped

2 garlic cloves

1/3 cup of slivered almonds

3 tbsp of grated parmesan reggiano


1 big squirt of lemon juice

2 tbsp of olive oil

2 big splashes of skim milk

2 tbsp of crumbled goat cheese

I cooked the 1/2 cup of quinoa in 1 cup of vegetable stock.  Then I covered the broccoli in water in my Pampered Chef microwave steamer and cooked for 1 minute.  I took about 3/4 of it and put it in the food processor with the garlic, almonds, parmesan reggiano and pureed while slowly adding the olive oil.  I then added the milk while the mixture was still processing and the lemon juice.  I stirred the mixture in with the quinoa (when it was finished cooking) and added the remaining broccoli as well.  I sprinkled generously with salt and added another big squirt of lemon juice for good measure.  I served with the crumbled goat cheese on top.

Dinner for two

The color alone made this a beautiful meal.  The sweet and salty combination on the fish was absolutely delicious.  I apologize for the less than stellar pictures.  My camera’s battery was dead and I didn’t want our food to get cold so I snapped these with the iPhone.  The broccoli  pesto along with the goat cheese gave the quinoa a velvety texture that was so good.

Swordfish Siciliana & Double Broccoli Quinoa

Brad really like this meal, as did I, and will definitely be making it again.



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Experimenting in the kitchen

This afternoon I was pretty domestic doing laundry and such.  My lack of carbs at lunch left me a bit hungry around 4:30 so I grabbed a snack to fuel me for a walk with Rascal.  My disappointment in finding the full fat yogurt this morning led me still wanting yogurt.  I had swapped out the undesirables at TJ’s earlier so I was good to go.

Rasberry explosion

I love to nuke berries in the microwave and top them with Greek yogurt (or vice versa).  There’s something about the combination of hot and cold that I really like.  Unfortunately I overestimated the number of seconds that it would take to turn my fresh raspberries into a fruity syrup, which resulted in a catastrophe in the microwave.  After cleaning that up and salvaging some raspberries that escaped the ramekin, I topped the berries with about 1/2 cup of Greek yogurt, a few chocolate chips and PB Puffins.  Several Puffins also made it into my mouth without being photographed.  It was great and just what I needed.

Rascal and I set off on a walk on a greenway I had forgotten about until I stumbled upon it yesterday on my run.  He was surprisingly interested in the other dogs which is not like him at all.  He has a bit of a reputation for being a snob to all the other dogs in our condo building.  I think he just doesn’t have any idea that he is a dog.

Back at home, I started dinner.  I wanted to roast an acorn squash and mix it with quinoa.  Quinoa is one of those words that I never say correctly, even though I know how to say it.  I always said it in my head as it looks (qui-no-a) so it is difficult for me to say it correctly out loud (keen-wah).  While the acorn squash was cooking I snuck in some stomach exercises.


I cooked 1 cup quinoa in 2 cups of vegetable stock and added a huge minced shallot that I sauteed.  I also added about 1 tsp. of thyme and about 1/2 tsp. of cinnamon.  I also added about 1/3 cup of chopped almonds, macadamia nuts, and dried cranberries.  I seared some salmon in a cast iron skillet with a generous sprinkling of salt and pepper on both sides.  Green beans were also cooked in boiling water.  Lastly I piled everything on top of each other  (fancy restaurant style), heated up some of my grandfather’s homemade barbecue sauce that we always have in the fridge, and brushed the salmon generously with the sauce.

If you're ever feeling fancy, just pile all of your food on top of each other...everyone will be so impressed.

If you're ever feeling fancy, just pile all of your food on top of each other...everyone will be so impressed.

The chef received many compliments from her only dinner guest (Brad).  He told me I had to write the recipe down.  I’m really into cooking without directions and even when I do follow a recipe, it’s rarely to the T.  Thankfully, blogging serves many purposes. 🙂

Later, we will definitely be partaking some leftover gingerbread.

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