Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"A tomato may be a fruit, but it is a singular fruit. A savory fruit. A fruit that has ambitions far beyond the ambitions of other fruits." -E. Lockhart

The refrigerator light goes on...

This is a great summer picnic recipe with a terrific balance of flavors: smoky fish, sweet leeks, and cranberries, savory quinoa, and some sharpness from the vinegar. It is best made the night before to allow all of these flavors to blend together.

First off, you want to make sure that the smoked fish you select is not made with chemicals. There is a lot of great smoked fish on the market, and when you look at the package it should not have any preservatives or nitrates.

Second, there can be a wide variation in the amount of salt. Select a fish that is lower in sodium: 2 ounces of fish at about 300 milligrams of sodium. That is actually pretty common, with a lot of smoked fish having less salt than you might think (a lot do have way more than you want, however).


Quinoa Salad with Smoked Fish

Servings: 2 | Serving size: 2 1/2 cups

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and makes very good leftovers.

3 cups water (divided)
1/2 cup white quinoa
4 tsp olive oil (divided)
1 small leek (sliced crosswise; keep white and green parts separate)
1 ounce sweetened dried cranberries (chopped fine)
1/4 cup hazelnuts (coarsely chopped)
4 ounces smoked whitefish (skinless; flaked)
1 Tbsp white wine vinegar
1/8 tsp. salt

Quinoa Salad with Smoked Fish recipe from Dr. Gourmet

Place 3 cups water in a small saucepan over high heat. When the water comes to a boil, add the quinoa, stir, and reduce to simmer.

Simmer the quinoa for about 15 minutes, or until the water has evaporated. Remove from heat, cover, and let stand for 10 minutes.

Add 3 teaspoons of olive oil to the quinoa and fluff the quinoa to keep it from sticking together. Re-cover and let stand for another 5 minutes.

Remove the quinoa to a bowl to cool. When the quinoa is nearly room temperature, place the bowl in the refrigerator to chill.

Place 1 tsp of olive oil in a large saucepan over medium-high heat. Add the green part of the leeks and cook, stirring frequently, for 3-4 minutes or until just wilted.

Add the white part of the leeks, the cranberries, and the hazelnuts, and reduce the heat to medium. Continue cooking, stirring frequently, for another 5 minutes.

Add the leek mixture to the quinoa, as well as the smoked fish, the white wine vinegar and salt.

Fold together gently and chill.

Nutrition Facts

Serving size: about 2 1/2 cups salad

Servings: 2

Amount Per Serving

Calories 534 Calories from Fat 216
% Daily Value
Total Fat 24g
    Saturated Fat 3g 12%
    Monounsaturated Fat 16g
    Trans Fat 0g
Cholesterol 67mg 22%
Sodium 521mg 23%
Total Carbohydrates 48g
    Dietary Fiber 7g 27%
    Sugars 13g
Protein 34g
Vitamin A 9% Vitamin C 9%
Calcium 8% Iron 22%
Vitamin K 29mcg Potassium 1013mg
Magnesium 154mg