* Wild Salmon marinated in Maizine's spicy Goan Masala and Grilled on a plank. We used the same masala to marinate tofu slabs for me (also grilled).
* Corn grilled without husks. After grilling, corn was brushed with lime juice, chili power mixture.
* Green salad with cherry tomatoes, shredded carrot and shaved aged Gouda (optional)
* Quinoa Salad with Grilled Zucchini (recipe below from Bon Apetit - August 08 with some very minor mods)
Quinoa with Grilled Zucchini, Garbanzo Beans and Cumin
1 can (15 oz) garbanzo beans, rinsed
3 Tbs lemon juice
5 Tbs olive oil, divided
2 cloves of garlic, minced
2 tsp cumin seeds
1 tsp turmeric, divided
1 tsp smoked paprika, divided
2 cups water
1 cup quinoa, rinsed
1 tsp coarse salt
4 zucchini, quartered lengthwise
1 1/2 tsp ground cumin
4 green onions, sliced
1/4 cup Italian parsley, chopped
1. In a large bowl, marinate garbanzo beans in lemon juice, 3 Tbs olive oil, and garlic for at least 15 min and no more than 2 hours. Toss occasionally.
2. Heat 1 Tbs olive oil in medium pan over medium high heat. Add cumin, 1/2 tsp turmeric and 1/2 tsp smoked paprika and cook 1 min stirring constantly. Add water, quinoa and salt. Bring to boil.
3. Boil quinoa for 5 minutes, cover, turn off heat and let sit at least 10 minutes. All water should be evaporated. When finished, toss with garbanzo beans.
4. Meanwhile, drizzle zucchini with 1 Tbs olive oil and toss with ground cumin, 1/2 tsp turmeric, 1/2 tsp smoked paprika, salt and pepper.
5. Put zucchini on grill until tender and browned on all sides (10-12 minutes). Let cool slightly and cut into 1/2 inch pieces and toss with quinoa mixture. Add green onions and parsley before serving. Taste for salt/pepper.
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