Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posted: January 27th, 2011
Nothing seedy about quinoa. Except that it’s a seed.

Baked Salmon over Apple-Ginger Quinoa

Baked Salmon over Apple-Ginger Quinoa

A couple of weeks ago, I was run over with a truckload of recipes for lasagna in the slow cooker. I shared one with you, because apparently interest was high.
I’m back to swimming downstream with Baked Salmon with Apple-Ginger Quinoa. The only food more trendy than quinoa right now is, well, nothing. The ancient grain is the only vegetable source of the complete protein you’d get from eating meat. It also packs in nutrition in other forms, but the best part is, it’s filling and delicious with just about everything. You cook it like you do rice. It looks like couscous, but it’s a seed, not a pasta.
I wrote about (KIN-wah) in a Loaves & Dishes column a few years ago, but it’s really hit star status now, making it onto every self-respecting list of healthiest foods, just like, well, salmon. So if you’re into taste and nutrition and trends — and taste, this recipe should more than fill the bill.

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