You’re probably getting tired of all the seafood dishes I post on my blog! Truth is, the seafood that’s available during the summer-time in Seattle is incredible. I get enough beef and chicken the rest of the year that I try to make the most of all the fresh salmon, shrimp, and scallops while they last. We’ve been stuck in a bit of a heat wave over the last two weeks here in the Northwest. I’m sure it’s nothing compared to the sticky, suffocating temperatures wafting over the east coast, but when you’re used to a mild, soggy July, it can be a bit overwhelming.
All I wanted tonight was a light salad bursting with bright, fresh flavors. I craved a dinner I could scarf down and still have the energy to do jumping jacks afterwards. So here’s what I came up with. Quinoa is an airy grain that cooks up quickly like couscous, but with just the slightest bit of crunch. I like it a bit better though because it has more texture and tends to soak up the flavors of whatever you mix it with. You’ll want to cook up extra so you can enjoy it for lunch the next day too!