Grilled Swordfish Kebobs with Black Bean, Corn & Quinoa Salad

Quinoa has been called the Complete Protein Nutrient Powerhouse because it’s packed with all 8 essential amino acids, plus vitamins and minerals.  In addition its:

• high in potassium which helps control blood pressure
• wheat and gluten free which is great for those suffering with celiac disease or wheat allergies
• low on the glycemic index, which means it won’t spike blood sugar levels because it enters our bodies at an even rate keeping us full longer
• high in fiber
• has a light fluffy texture and nutty flavor which makes this incredible grain delicious as well.

Quinoa is just now starting to gain its popularity.  With 3-9 foot Magenta stalks varying in color from red, orange, purple, green , black and yellow they grow in abundance.  Not needing much irrigation or fertilizer and the abiltiy to grow in poor soil makes this grain a “super crop” for it’s potential to feed the poor and hungry of the world.

Some caution must be taken however, when prepping your quinoa.  Because the grains are covered with “Saponin” which prevents insects for eating it, you must be careful to remove it.  If not removed (by simply rinsing it well under water in a fine mesh sieve prior to cooking), it will taste bitter and can have minor toxic effects, causing stomache aches and sometimes vomiting.  A good rinse before cooking and even after will insure that all the Saponin is removed.  Leaving you with a healthy and delicious grain to eat.

So with all these nutritional benefits I like to try and come up with some Quinoa recipes that I think my family will enjoy.  What could be better than a light, healthy meal that completely nourishes your body and leaves you feeling full and satisfied after eating?  Quinoa!

With that in mind the other evening I made Grilled Swordfish Kebobs on my Firewire Grilling Skewers (keep watching for my Firewire Grilling Skewer giveaway- coming soon) with a Black Bean, Corn and Quinoa Salad.  Not only was it delicious but very colorful!

Here’s the recipe, I hope you enjoy it!

Grilled Swordfish Kebobs with Black Bean, Corn & Quinoa Salad
serves 4 as an entree

Ingredients:

4 (6 oz) pieces of Swordfish
olive oil
salt and pepper

Ingredients for Dressing:

2 tbsp. fresh lime juice
3 tbsp. white vinegar
2 tbsp. minced fresh cilantro
1/4 tsp.  Aji Amarillo Paste

1/4 tsp. dried oregano
1/2 tsp kosher salt
1/2 tsp. fresh ground pepper
1/2 cup extra virgin olive oil

Ingredients for Salad:

1/2 cup quinoa
1/4 tsp. kosher salt
1 cup drained cooked black beans, or purchased (rinsed)
2/3 cup thawed frozen corn kernels
1 tomato, seeded and finely diced
1 small orange bell pepper, seeded and finely diced

To grill the swordfish kebobs: (Grill the kebobs after the salad is put together with the exception of the dressing).
Cut swordfish into large bite size chunks and place on firewire grilling skewers (or other skewers). Drizzle with olive oil to coat kebobs, adding salt and pepper.  Place on preheated grill and grill approximately 5-7 minutes, then flip for another 5 minutes.  Try to leave some spacing in between each kebob so that the centers can cook evenly with the rest of the fish.

To make the dressing:
In a bowl, whisk together the lime juice, vinegar, cilantro, aji paste, oregano, salt and pepper.  Add the olive oil in a thin stream, whisking constantly until smooth and emulsified.  Set aside.

In a saucepan over medium-high heat, combine the rinsed quinoa and 1 1/2 cups water.  Stir in the salt.  Cover and bring to a boil, then reduce the heat to low and simmer until the quinoa is tender and all the water has been absorbed, about 10 minutes.  Transfer the quinoa to a colander and rinse under cold running water.  Drain thoroughly, then transfer to a large nonreactive* bowl. 

Add the black beans to the bowl with the quinoa.  Pat the corn dry with paper towels and add to the bowl, alnog with the tomato and bell pepper.

At this point place the swordfish on the grill and cook as directed above.  Once cooked, add the dressing to the Quinoa Salad.  Place in the center of a large platter with the swordfish surrounding.  Serve.

Enjoy! 

*Note: 
A nonreactive bowl is made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared. Stainless steel, glass, enamel, and glazed ceramic are examples of non-porous materials that do not adversely affect the taste and appearance of foods such tomatoes or citrus fruits that are high in acidic content and may react with absorb components of porous subtances.

Don’t forget my Polder Cooking Thermometer Giveaway., ending this week.  This is the greatest tool for perfectly grilled foods. All you have to do is enter yoir name here before it’s too late:
https://www.vickibensinger.com/2011/03/fantastic-giveaway-just-in-time-for.html