Grilled Salmon & Vegetable Quinoa

Posted on September 7, 2014 by glutenfreezen

Yes, I know. Quinoa is considered a grain.

The internet says this, “Quinoa, a species of goosefoot, is a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family.”

So irritating when they fold your salmon at the store! It tears up the middle of what would have been a perfectly gorgeous filet.

After reading this, I have no bloody idea what quinoa is. (Read in English accent, it will make you laugh.)

Grain, seed, grass, pseudocereal?

Heat your grill to 350 degrees and season salmon with olive oil, garlic powder, dried dill, sea salt, and pepper. I do mine on foil because I don’t like to have a fishy grill.

Who knows.

All I know is that it made a very tasty bed to lay my salmon on, and I’m thankful for that.

Cook Quinoa according to directions. Typically, one cup of Quinoa to two cups of water or broth. Bring to a boil and simmer for 15 minutes or until the liquid has been soaked up.

After being off of grains for a several weeks now, I’m not entirely convinced that grains were leading to more joint issues for me. I’ve eaten rice twice and had one adverse reaction. Both times were at two different restaurants. The first time was a small Asian restaurant near us that “swears” the dishes I order are gluten free. However, the last two times we’ve eaten there, even prior to going grain free it made me sick. Achey, major migraine headache, etc.

Saute your favorite vegetables in olive oil. I used broccoli, onion, mushrooms, and red bell pepper.

The second time I had grains during my grain free trial was a few days ago at PF Chang’s. We ordered off of their gluten free menu and every- single-thing, was fabulous. I wish I would have taken pictures for you!

When the veggies are aldente, add a heaping couple of handfuls of fresh spinach and grate a clove of garlic over it.

But long story short, I had zero reaction to that food and ate probably a half a cup of brown rice along with gluten free condiments, seasonings, etc. So I’m guessing the restuarant near us, is not as gluten free as they claim to be.

Toss until it's all wilted. — Toss until it’s all wilted.

Add a few pinches of your favorite seasoning.

The possible silver lining to this food allergy cloud is that I may be able to enter grains (occasionally) back into my diet with no adverse effects.

We’ll see.

Add the quinoa to the vegetable mixture and season with salt and pepper to taste.

I’ve been very truthful about how I feel about the whole grain free and Paleo “thing”. It’s annoying to say the least. And so far during this grain free trial, I notice the blanched almond flour bothers my joints more than anything. Yesterday we had paleo pasta made with almond flour (I’ll post a review soon) and paleo chocolate chip cookie dough made with almond flour. I felt terrible when I woke up this morning. Swollen, painful, hands and knees, headache, puffy. The typical allergy response to something your body doesn’t care for.

At first when I went off of the grains I noticed a major difference in joint swelling and pain. However, the main flour I was using was Mama’s All Purpose Almond Flour. There are other ingredients as well, so I just assumed it was the rice and the thought that I may possibly be bothered by almonds never even crossed my mind. I guess I’ll never know for sure until I’m tested. Another thing to go on the “to-do” list when we are properly insured.

So I’ll start experimenting a little at a time. A healthy, happy, food balance is all I’m looking for.

Aren’t we all!

Category: Main DishesTags: Dairy Free Dinner, Gluten Free Dinner, Gluten Free Recipes, gluten free zen, gluten-free-zen.com, glutenfreezen, glutenfreezen.wordpress.com, Grilled Salmon, Quino and Salmon, Quinoa Recipe, Quinoa with Vegetables

5 Comments on “Grilled Salmon & Vegetable Quinoa”

foodisthebestshitever
September 7, 2014

Fish should defo not be folded. It needs more love a respect than that!! 🙂
Great work my friend.

LikeLike

Reply
- glutenfreezen
  September 8, 2014
  
  I know! What are they doing?? I was distracted and should have paid more attention. We call that particular lady behind the counter, “the crazy lady”. Seriously rude. I cringe every time I see her. A month ago when I bought salmon I asked her to cut it in four and she took it out of the case and slammed it on the counter. Whacked it like she was killing it. Threw it all on top of each other and wrapped it up. My son was standing there with me and we were both looking at each other like WTF? Therefore, she is now and forever known as the “crazy lady”. Ha
  
  LikeLike
  
  Reply
  - foodisthebestshitever
    September 8, 2014
    
    Excellent. Sounds like she deserves her title! 🙂
    
    LikeLike
ardysez
September 7, 2014

I have no problem with occasional use of grains. My problems mostly lie with fructans, those naturally occurring sugars in nearly everything! I find a wide variety of foods in very moderate quantities is best for me. It has taken years and years to figure that out. I wish you the best of luck. The salmon and quinoa look fabulous!

LikeLike

Reply
ChgoJohn
September 9, 2014

Gee, April, how frustrating for you! I bet the restaurant near you may be preparing you a GF recipe but are not using GF equipment. Sounds like contamination is occurring somewhere. I’m sure that you’ll get to the bottom of this. Just hope you can do it without going through any more discomfort.

LikeLike

Reply