Wow almost a month between my last post! Although I have been absent in my posts the blog has still been getting a fair amount of visits so I appreciate all of your support and curiosity with my recipes and gluten free experience.
There have been a few reasons for my lack of posts, first it is summer and we try to squeeze every bit of fun out of such a short season here in Calgary. It has been beautiful lately and there has been a perfect combination of warm weather during the day and rain at night which is my ideal weather. It was even nice weather for our quick trip out to Fairmont, BC. Usually anytime I head up to the family cabin I seem to bring bad weather, but not this time, we were able to visit with family, hit the beach, go on the boat, enjoy the pool and cram a ton of excitement into a couple of days.
Another reason for the absence of posts has been a bit of laziness with the hot days. During the summer the last thing I usually feel like doing is working in the kitchen to cook, usually we default to salad and something simple on the BBQ. I had quite a few BBQ meals pre-prepared in the freezer as I had taken part in a BBQ Meal Exchange a couple of months ago. But finally we have had a week when we have attempted to cook a few news dishes.
This meal was inspired by the fresh vegetables from my garden, including purple carrots, snap peas and fresh green onions. The garden is coming along nicely and I promise an update on my gardening experience in a future post. This meal is simple and quick to make with lots of fresh flavor.
Gluten Free Tilapia, Quinoa and Vegetable Stirfry
2 tsp olive oil
3 tilapia filets
1 tbsp minced garlic
2 large green onions, sliced
2-3 large carrots, sliced
1 handful snow or snap peas
Other optional vegetables (peppers, mushrooms, etc)
1 cup diced pineapple
1/8 cup soy sauce
1/8 cup honey
1 1/2 cups quinoa
1 1/2 cups chicken broth
1 cup water (or use another cup chicken broth)
1. Add olive oil to pan and heat. Add tilapia filets, garlic and green onions to pan. Brown tilapia on each side for 2-3 minutes.
2. Add carrots and soy sauce to pan. Reduce to medium heat and allow to cook for 3 minutes.
3. Add quinoa, chicken broth and water on top of tilapia filets. Cover pan with a lid and being to a boil and then reduce to medium low heat.
4. Once quinoa has cooked for five minutes stir in pineapple and snap/snow peas. Note that fish may flake which is fine. Cook for 5-7 more minutes until quinoa is fully cooked.
5. For some extra heat serve topped with hot sauce or chili pepper sauce. Enjoy!