Pacific Northwest Casados

Ingredients

In this Pacific Northwest adaptation of Casados, we substitute the traditional rice and beans with quinoa, a staple grain of the Pacific Northwest. The dish is also enhanced with seasonal vegetables commonly found in the region, such as kale and mushrooms. Additionally, we incorporate grilled salmon, a popular ingredient in Pacific Northwest cuisine, to add a local touch and elevate the dish's flavor profile. We alse have the original recipe for Casados, so you can check it out.

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, diced 1 small onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• 2 cups (60g) chopped kale 2 cups (60g) chopped kale
• 2 cups (300g) roasted root vegetables (carrots, parsnips, beets) 2 cups (300g) roasted root vegetables (carrots, parsnips, beets)
• 4 salmon fillets 4 salmon fillets
• Salt and pepper, to taste Salt and pepper, to taste
• For the avocado-cilantro sauce: For the avocado-cilantro sauce:
• 1 ripe avocado 1 ripe avocado
• 1/4 cup (15g) fresh cilantro leaves 1/4 cup (15g) fresh cilantro leaves
• Juice of 1 lime Juice of 1 lime
• 2 tablespoons Greek yogurt 2 tablespoons Greek yogurt
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 30g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil and add the quinoa. Reduce heat, cover, and simmer for 15-20 minutes until the quinoa is tender and the liquid is absorbed.
2. 2.
   In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until fragrant and translucent.
3. 3.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
4. 4.
   Stir in the chopped kale and cook until wilted.
5. 5.
   Add the roasted root vegetables to the skillet and cook until heated through.
6. 6.
   Season the salmon fillets with salt and pepper. Grill or pan-sear the salmon until cooked to your desired doneness.
7. 7.
   In a blender or food processor, combine the avocado, cilantro, lime juice, Greek yogurt, salt, and pepper. Blend until smooth and creamy.
8. 8.
   To serve, divide the cooked quinoa among plates. Top with the sautéed vegetables and grilled salmon fillets. Drizzle with the avocado-cilantro sauce.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Salmon — Make sure to pat the salmon fillets dry before seasoning to ensure a crispy exterior when grilling or pan-searing.
• Avocado — Choose a ripe avocado for the sauce to achieve a creamy texture.

Tips & Tricks

• Substitute the salmon with grilled tofu or tempeh for a vegetarian version.
• Experiment with different seasonal vegetables based on what's available in your area.
• Add a squeeze of fresh lemon juice to the avocado-cilantro sauce for an extra tangy flavor.
• Serve the dish with a side of mixed greens or a fresh fruit salad for a complete meal.
• For added crunch, sprinkle some toasted pumpkin seeds or chopped nuts on top.

Serving advice

Serve the Pacific Northwest Casados as a complete meal on its own, or pair it with a side of crusty bread or cornbread for a heartier option.

Presentation advice

Arrange the quinoa, sautéed vegetables, and grilled salmon in an aesthetically pleasing manner on the plate. Drizzle the avocado-cilantro sauce over the top and garnish with a sprig of fresh cilantro for a pop of color.