More of an idea than a recipe

Still keeping up with those New Year’s resolutions of cleaner eating and more exercise? Ha! I knew you couldn’t do it. (Kidding.)

Here’s an easy dish for packing in the nutrients and the flavour. It’s kind of a take on couscous, though instead of being made with that wee pasta, it features one of my favourite superfoods, quinoa.

To make it, all you do is cook about 1.5 cups of rinsed quinoa in double the amount of water (if I had stock on hand I would have used it instead for an extra flavour boost.) While it simmers away, drain and rinse a can up chickpeas, slice and dice some veggies (green onion, grape tomatoes, orange pepper and the like, plus loads of fresh parsley), and juice a fat lemon into some olive oil.

Once the quinoa is cooked, fluff it with a fork, let it cool, then toss everything together in a bowl and season the lot with sea salt and black pepper and chili flakes. Then let it sit in the fridge for a couple of hours before eating so the flavours marry.

This stuff has legs: Pop some into a Tupperware and you can call it lunch, side it will some broiled fish or chicken and you can call it dinner, or, stick a spoon into it and you can call it a snack.

A righteous dinner

After a big trip like the one I just took to Mexico City and Tepoztlán, I like to return home and cut my meals down from 10 a day to a more manageable four-to-six. I also consider drinking more water and hitting the gym, but I’ve found the easiest way to get back into fighting form is to eat at home, eat less, and eat healthier. Sustainable fish is always a righteous pick, and quinoa is a so-called superfood. Put the two together and it’s as if the past week of Mexican chocolate, pork fat and tequila never even happened. (But I’m glad it did.)

PANFRIED TROUT WITH WARM QUINOA SALAD

(serves 4)

1 cup quinoa, rinsed and cooked in 2 cups simmering water for 15 minutes

1 big bunch seedless grapes, about a cup, sliced in half lengthways

1 apple, peeled and chopped

1 celery rib, diced

½ cup pecans, toasted

Dressing made from 3:1 ratio of olive oil and cider vinegar, for about ½ cup dressing. Stir in 2 tsp Coleman’s spicy mustard or Dijon to bring it together.

salt and pepper to taste

4 5-oz filets boneless rainbow trout or your favourite sustainable fresh fish

1 tbsp butter

Method:

While quinoa is cooking, prepare your fruit and veggies and nuts and vinaigrette then toss together in a bowl so that dressing stops the apples from browning. (Aren’t I smart?) When quinoa is cooked, throw fruit/veg/nut/dressing mixture into slightly cooled pot and stir it all together. Taste for seasoning.

Pat fish dry and generously season with salt and pepper. Heat butter in large non-stick pan and cook fish skin side down for 3 minutes on medium heat without touching it. Flip and cook for 2-3 minutes more or until cooked through.

Plate the dish by mounding a nice pile of the quinoa salad in the centre of the plate with a lovely filet on top. And a decorative lemon wedge never hurt anyone.