Scallops with Caramel Orange Sauce

I'm not the biggest fan of french food.  I know, that's almost a travesty in the food realm.  French cheeses,  pastries and market fresh foods, oh heck yeah.  There's nothing quite like a hot baguette, a chunk of some fantastic french cheese and some freshly made tapenade from a street market vendor.  I'm convinced that is a perfectly acceptable meal any and everyday.    My experience with french cooking though usually involved some exotic meaty ingredients  and I'm far from the adventurous type when it comes to meat.   

That being said, I'm not sure what possessed me to pick up Dorie's around my french table cookbook (cookbook #85) aside from the fact that it is Dorie Greenspan, whom I adore.  One of the first recipes I flipped to was for a chicken bisteeya, which I also adore.  Those two factors overrode my initial hesitancy and this cookbook made its way home with me.  It's one of my few cookbooks that elicits a bit of buyers remorse as I see it sitting so forlorn and unused on the shelf.  If you are a lover of exotic meaty type dishes that include beef cheeks, duck or meat on the bone, then I'd think this cookbook would be awesome.

The cookbook is beautiful....truly.  It's as hefty as Dorie's baking cookbook and full of intros that make you want to hop on a flight to France.  The food photography is gorgeous of course, and ultimately that seems to be the seduction that I can't resist. When flip through this cookbook filled with hope and resolve that I will find a recipe to make, I end up closing it without having seen anything that I wanted to eat.  That is aside from the bisteeya of course, but I figured since that's really Morroccan, it was a bit of a cop out for me.  I really wanted to try something more french in the spirit of the cookbook--and then served my choice with risotto.  Go figure.  

These sea scallops were sweet and a little tart from the orange juice--the caramel, orange and wine reduction added a fantastic kick of flavor to the scallops.  I'd absolutely make this again.   

Sea Scallops with Caramel-Orange Sauce
from Around my French Table by Dorie Greenspan

Ingredients

2 tablespoons sugar
1/2 cup dry white wine
1-2 large oranges or enough for generous 1/3 c juice
1 lb sea scallops
1/2-1 tablespoon olive oil
salt and fresh ground white pepper
1 tablespoon cold butter, cut into 3 pieces

Directions

1. Sprinkle the sugar into a small saucepan. Place the pan over medium-high heat and warm the sugar until it starts to melt and color. As soon as you see it turn brown, begin to gently swirl the pan. 
2. When the sugar has turned a deep caramel color (about 3 minutes), stand back and add the white wine and orange juice. It may bubble and spatter, so watch out. 
3. Turn the heat up to high, stir with a wooden spoon, and boil the sauce until it is reduced by half — you should have about 1/3 cup. Pull the pan from the heat and set it aside. (You can make the sauce up to 2 days ahead and keep it covered in the refrigerator.)
4. Pat the scallops dry between two paper towels. Slice or pull off the little muscle attached to the sides of the scallops. 
5. Put a heavy-bottomed skillet over high heat. When the pan is hot, pour in 1 1/2 teaspoons olive oil and swirl to coat the bottom. 
6. Add the scallops, season them with salt and pepper, add a little more oil if needed, and cook for another 1 to 2 minutes, or until the scallops are firm on the outside and just barely opaque in the center — nick one to test. Transfer the scallops to the serving platter.
7. Check that the caramel sauce is hot. Pull the pan from the heat and toss in the butter, bit by bit, swirling the pan until the butter is melted and the sauce is glistening. Season the sauce with salt and pepper. Drizzle some of the sauce over the scallops and pass the rest at the table.

Blackened Salmon with Spicy Fresh Mango-Pineapple Chutney

I'm in training this week and it's odd how sitting still and listening can actually be exhausting.  I haven't come home in the mood to prep and cook so was looking for something fast and easy.   This meal, straight from Rachael Ray's cookbook Book of 10, (Cookbook #83--woohoo!) is a quick one. 

I'll admit to not being the biggest Rachael Ray lover.  Once however, I was browsing through a friend's cookbook and I was surprised to see that many of her recipes actually sound pretty fantastic.   This cookbook has 30 top ten lists and recipes in categories such as: Super Easy, Family Faves, Comfort Foods, Sammies, Soups and many others.  Chipotle Chicken Rolls with Avocado Dipping Sauce?  Yes. Pretzel-Crusted Chicken Breasts with Cheddar-Mustard Sauce?  Okay.  Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops? Sold!

Love the spicy-sweet fruit salsa which was a welcome contrast to the blackened salmon.  I of course made a few changes....fresh pineapple instead of canned, added a bit diced roasted red pepper for color, used thai bird chilies instead of jalapeños and grilled the salmon.  Rachael's recipe called for sautéing the salmon but I am a grilling queen these days.  I blackened the salmon because I always have a jar of blackening spice I make in large batches...it was easier to toss that on instead of read what Rachael wanted me to season the salmon with.  I call it lazy interpretation. 

Little shy of photos for this post.  Too. Tired. To. Take. Photos.  I did sit still for many hours after all. 

Blackened Salmon with Spicy Fresh Mango-Pineapple Chutney

adapted from Book of 10 by Rachael Ray

Ingredients:
3 tablespoons olive oil
1 small yellow or red onion, chopped
1-2 jalapeno pepper, seeds and membrane removed, chopped(I used 3 Thai bird chilies)
Salt and pepper
1.5 c fresh pineapple diced in 1/2 cubes
2 tablespoons honey
2 thicker salmon fillets, about 8 ounces each
1-2 tbsps blackening spice
1 ripe mango, diced
2 tbsp finely diced roasted red pepper
Juice of 1 lime
1/4 cup fresh flat leaf parsley, chopped
1/4 cup fresh cilantro, chopped

Directions:

1. Heat grill on medium-high and lightly grease
2. Heat one tablespoon of olive oil in a medium sized saucepan
3. Add the onion and jalapeño and season with salt and pepper to to saucepan. Cook until onions are translucent, about 5-7 minutes
4. Add the pineapple, honey, and 1 cup of water. Bring to a boil and then down to a gentle simmer for 3-4 minutes
5. Add cilantro, mango, red pepper and lime juice to pineapple. Stir and remove from heat. Season salmon with blackening spice and place on grill. Grill 5-7 minutes each side
6. Remove from heat and serve with with chutney

Grilled Blackened Cedar Plank Salmon

Did you know dinner could be so easy?  Coating a beautiful piece of salmon with blackening spice and throwing it on the grill takes about 15 minutes from start to finish and tastes out of this world delish,  if you are a salmon fan that is.  And even if you are not, you might be convinced to convert.  Blackening spice gives the salmon tons of flavors and grilling it on a cedar plank  imparts even more smoky woodsy flavor.

I've always been a huge fan of grilling because it adds so much flavor with very little mess. When I lived in NY, I grilled 3-4 times a week, even in the winter.  Lighting a gas grill is just as easy as turning on the stove and while you do have to step outside into the cold for a few minutes, not having to clean pots and pans was so worth it to me.  When I bought my condo, I wasn't allowed to have a grill because my patio was enclosed.  Now, with the opportunity to grill in front of me again, Tess is one of the first things I purchased.  Isn't she lovely?

I've had Tess (because all grills need names) for just a couple of weeks and I'm pretty sure I've grilled at least every other day. I love Tess, even more than, get this......my other KitchenAid, the beast that sits in the kitchen. I know that seems wrong to so many and I do actually feel a little guilt over it.

I opted for the two burner grill because I am one person and the grill is supposed to be big enough to grill 28 hamburgers.  Who needs to grill 28 hamburgers except people with begging Boston Terriers?  If I had to do it again, I might go with the bigger one. While I may only need enough space for one hamburger for hamburger needing pups, it gets a little crowded when you try to throw veggies and protein and puppy treats all onto the same grill. 

So the salmon.  Easy peasy as soaking the untreated cedar wood for at least an hour (you can buy untreated wood at Home Depot for less but I find Crate and Barrel much less intimidating than Home Depot.)  You then rub the salmon with the blackening spice, throw it skin side down on the wet plank and throw it on a med-high grill for 12-15 mins or until the salmon is opaque and flaky. Have water bottle handy in case the plank dries out and wants to flare up.  Seriously, blackened salmon is good stuff and it's just as outstanding cold and thrown into a salad the next day.

With some grilled veggies (drizzled in olive oil and sprinkled with salt, pepper and garlic flakes) you have an entire meal and no pans to clean.  Love, love, love that.

Grilled Blackened Cedar Plank Salmon

Blackening Spice:

2 tsp dried basil crushed fine
1 tsp dried thyme crushed fine

1 tsp dried oregano crushed fine
2 tbsp garlic power
2 tbsp ground black pepper

1 tbsp smoked paprika

1 tbsp brown sugar
1 tbsp salt
1 tbsp onion powder
2 tbsps cayenne pepper

Mix together and store in small spice jar

For Salmon: 

1 1lb salmon fillet

blackening spice

cedar plank soaked in water for at least 1 hour

Directions
Heat grill to medium high
Place the plank with salmon on the grill and cook, covered, until the salmon is opaque and flakes easily, 12 to 15 minutes

Ahi Tuna Sliders

It seems that sliders are becoming a big deal on menus these days. I'm not sure if it's the allure of miniature foods, or the ability to call a burger an appetizer and eat multiple ones that's the real appeal.  My favorite are the tuna sliders and what I do know is that making them at home is almost as easy as placing an order in a restaurant. 

Roughly cube the ahi before pulsing in the food processor.  This ensures that the tuna evenly distributes and chops.  A couple of quick pulses should do it.  You definitely don't want to turn on the food processor and let it go to town on the tuna. 

Add the good stuff.  You could substitute any seasonings at this point,  I'm thinking that adding cumin, green chile and garlic and salt would make some pretty phenomenal sliders as well.

I like them with sriracha, but you could also top with lettuce, asian cucumber slaw or whatever it is you like to top your burgers with.  Easy peasy meal...I prep the tuna the night before and let it marinate all day.  When I get home from work, I start the potatoes in the oven and when they are almost done, throw the sliders on to cook.   

Ahi Tuna Sliders

1 lb ahi tuna steaks minced

2 tbsp soy sauce
1 tbsp of grated fresh ginger

2 cloves garlic, minced

1 green onion sliced

slider buns

sriracha for topping (optional)

1. Mix the marinade ingredients together and stir into the minced tuna.  Cover and refrigerate for at least an hour.

2. Shape into patties

3. Heat grill pan to medium high.  Toast buns, remove and set aside.
4. Cook slider patties in grill pan for 2-3 mins, flip, cook 2-3 mins on 2nd side. 
5. Serve with sriracha and oven baked fries

Fast and Easy Vietnamese-- Vietnamese Salad Rolls with Salmon

I have to admit that it's kind of fun cleaning out the pantry and freezer and using up ingredients.  Between cleaning and packing, I'm also making quite a dent in the kitchen stock.  Using on items on hand instead of shopping requires a bit of creativity.  I feel like Laura Ingalls.

A lot of salmon in the freezer, some rice vermicelli and rice paper, and it was a given that I needed to make Vietnamese summer rolls.  Or fresh spring rolls.  Or salad rolls.  Whatever you feel like calling them--they are one and the same. And for a salmon recipe I turned straight to one of my absolute favorite cookbooks: Salmon by Diane Morgan.  I'm definitely a fish eater and salmon is right up at the top of the favorite list.  An entire cookbook dedicated to just this, makes cooking salmon on the spur of the moment so easy.  I don't think there's a recipe in this cookbook I haven't loved.

Fresh spring rolls/salad rolls are about as easy as it comes.  While usually served as an appetizer, I think they make a perfect light dinner.  Like the pad thai from last week, they may require a trip to the asian grocer--not sure I've ever seen rice paper anywhere else.  They come packaged dry and require a quick 5-10 second soak in warm water before they are pliable enough to roll.  The elephant on the cover is just a bonus.

Rice vermicelli or bean thread noodles, require a slightly longer soak (20 mins).  They come in these 2 oz mini-packs all bundled together in packs of 8.  When I was a kid, I always begged my mom for the pink mesh bag they came in.  I don't know why except pink mesh is way cool.

Start off by getting these guys soaking in hot tap water.

 Make hoisin-peanut dipping sauce.

These can really be filled with any variety of veggies--just cut them long and narrow.  I used carrots and spinach because I need to put spinach in everything.  I personally think the cilantro sprigs make these rolls, but it is of course optional. That's the beauty of these.  The softened rice paper is almost invisible on the white plate--sorry should have used a colored one.  But it's there underneath the filling.  I promise.

Then you just roll them up spring roll style.  Or burrito style. (Roll one full roll over filling creating cylinder shape, fold sides in tight and continue rolling cylinder)  Ta-da.  That easy.

Vietnamese Salad Rolls with Salmon

adapted from Salmon by Diane Morgan

Salmon and marinade

2 tbsp soy sauce

1 tbsp fresh lemon juice

2 tsp fresh grated ginger

12 oz salmon

Hoisin-Peanut Dipping Sauce

2 tbsp chunky natural peanut butter, slightly warmed to soften

1/4 c. hoisin sauce

1/2 c. water (the recipe calls for 1/4 but I found the sauce too thick)

1 tbsp fish sauce (this is probably optional)

1 tsp fresh grated ginger

1 tsp red pepper flakes (or to taste)

Rolls

1 two oz package of rice vermicelli

8 round rice paper wrappers

1 carrot thinly sliced lengthwise

1 cup spinach cut into long slices

16 sprigs of cilantro

Directions:

Soak rice vermicelli in hot tap water (not boiling) for 20 mins.  Drain in colander

Combine marinade ingredients.  Place salmon in shallow dish and pour marinade over the top.  Turn several times and set aside for 20 minutes

Combine all of sauce ingredients, stir until well combined.  Set aside until ready to use

Set and oven rack about 4 inches from broiler and preheat broiler.  Remove salmon from marinade and broil until bronzed, about three minutes.  Turn over and cook 3-4 minutes on other side.  Cool

Slice salmon into long strips

To assemble rolls, have a large bowl of warm water and clean, dry linen towel ready. 

Dip one rice paper into warm water for 5-10 seconds, turning to wet both sides. Dry off excess water with linen towel and lay rice paper on plate (or linen towel)

Top with samll mound of noodles, spreading them horizontally

Place a piece of salmon, carrots, spinach and two cilantro sprigs on top of noodles.

Roll and then place onto platter and continue rolling remainder. 

Serve with dipping sauce

Pink Grapefruit Margaritas, Grilled Fish Tacos with Chipotle Sauce and Cookbook #71, Barefoot Contessa, how easy is that?





It's a pretty long title, I know.  Truth be told, I wasn't sure whether I could do this cookbook justice with the recipes I've made from it.  Does a margarita count as a recipe?  Normally, I'd say no, but this is grapefruit, pink grapefruit, and I do adore pink grapefruit.  Not sure why I never thought to try this flavor combo before, but luckily my dearest Ina Garten included this fabulous recipe in her latest cookbook.  It was the perfect margarita, but there are very few margs this chica will pass on.  Ask The Rio if you think I'm lying.

The only adaptation I made was to add a few squirts (couple of tbsps?) of Agave nectar to sweeten it up just a tad. 

Pink Grapefruit Margaritas

from how easy is that? by Ina Garten

Ingredients

• 1 lime, cut in wedges, optional
• Kosher salt, optional
• 1 cup ruby red grapefruit juice
• 1/2 cup freshly squeezed lime juice (4 limes)
• 1 cup orange liqueur, such a Triple Sec
• 2 cups ice
• 1 cup white tequila

Directions

If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt. Set aside to dry.

Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila. If youre not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Believe me, it will make a difference!  


Not a fan of frozen margaritas? It's just as fine on the rocks.  I took testing this recipe very seriously.  

So what about the non-margarita recipes in this cookbook?  I so want to say I love them all.  And it's not that I don't--I'd make almost everything in there.  They just didn't seem all that original to me.  In fact, if you just showed me the cookbook without the cover, I'd guess it was Barefoot Contessa's cookbook right away.  I know all cooks have a style, but truthfully, I only need so many 4 ingredient roasted chicken recipes that include garlic, white wine and lemon as a base.  It's super duper hard for me to say that about anything Ina does.  

I did make the eggplant caponata for book club and it was a hit with all the girls.  But to my earlier point, I was struck by how similar it was to the Roasted Eggplant Spread in the first Barefoot Contessa cookbook.  A couple of different ingredients, but the basic flavor and concept was the same. There's another shortcake recipe that I swear is the same as an earlier cookbook, it's just a deconstructed shortcake this time.  As always, the photos are stunning and you wish you were Ina Garten after flipping through the book.  That alone might justify the cost and shelf space.

And since Ina Garten is not known for her Mexican/Tex-Mex flavors, I turned to an old favorite recipe of mine to accompany the pink margaritas--Grilled Fish Tacos with Chipotle Sauce.

It starts out with rubbing the fish with a blackening spice. You can purchase at any gourmet store or some grocery stores, or you can make your own quite easily (2 tbsp kosher salt, 2 tbsp sugar, 1 tbsp freshly ground black pepper, 2 tbsp paprika, 1 tbsp oregano, 1 tbsp cayenne pepper,  1 tsp chipotle powder, 1 tbsp garlic and 1 tsp dry mustard).

And then you make the chipotle sauce--probably my favorite part of the recipe.  Chipotle is like heaven to me.  For those who love it, you know what I'm talking about.  For those that don't, you can probably leave it out.  And for those who are unfamiliar with it, allow me to make introductions.

You can find these little suckers in small little 7oz cans in the mexican food aisle.  They are smoked jalepenos and have that wonderfully spicy smoky flavor.  Once opened, you only use a one or two of the the peppers.  I pop the rest into the a little jar and they keep for quite a while.   Two of these peppers, finely, finely minced and thrown into a bowl with one tsp of the adobo sauce from the can,  1.5 cup plain yogurt, 3 tsp minced cilantro and 1/2 tsp salt makes a sauce that is both spicy and cool at the same time.  You can also adjust the chipotles or remove the seeds for a slightly less spicy version.

The rest of the fixings for the tacos are just a matter of slicing and dicing. It's a pretty quick meal to throw together.

Warning: grilliing these inside may cause humans and puppies to go into chili-induced coughing fit. If cats are ever awake, they may go into coughing fit as well.

Grilled Fish Tacos with Chipotle Sauce

Ingredients

• 1 lb white fish such as cod or tillapia
• 1 tbsp oil
• blackening spice
• 1/2 head cabbage
• 1 lime freshly squeezed
• 1 green onion finely sliced
• 2-3 Romas, diced
• corn tortillas
• chipotle yogurt (recipe above)

Directions

1. Combine cabbage, green onions and lime juice.  Toss to coat and set aside
2. Preheat grill or place grill pan over medium high heat.  Brush with oil.
3. Arrange fish on plate and oil each piece.  Thinly coat both sides with blackening spice.
4. Place fish on grill and cook 4 minutes on one side, flip and cook additiona 3-5 minutes.  Transfer to tray and let cool slightly.
5. Wrap the tortillas in aluminum foil and warm in 275 degree oven for 10-15 minutes or until warmed through.
6. Slice fish into 1 inch pieces. 
7. To assemble, spread cabbage on a warmed tortialla, top with fish and chipotle sauce and tomatoes.

Fruit Salsas

I have a secret to share.  One that makes me a freak apparently, but at some point we all have to come out of our little closets. 

Summer is my least favorite season. Seriously. Let the stone casting begin.

It's not that I don't appreciate aspects of summer, but there are three other seasons with so much more to offer.  Oh Spring and Fall...there is nothing like the first flowers of spring, the cool spring rain and opening your bedroom window at night to let the spring breeze in while you sleep.  And fall?  The crunch of leaves, the pumpkin patch, the colors, and bringing out the blankets to snuggle down under..it just can't be beat.  Winter--I don't get why people hate it so.  I love snowy days and white winterlands and roaring fires. I love being toasty oasty inside baking bread while the wind whistles outside and the snow falls.  And never forget that Christmas lights only come out in winter. But summer?  Sure there are early morning markets and evening outdoor concerts.  That's good stuff.  But anything in the middle of the day? What's so great about being life suckingly miserably hot?

But alas, produce is indeed one of summer's saving grace.  Berries and cherries and veggies, oh my. And why limit it to just snacking, brekkie and sweets?  Fruit salsas are perfect with dinner.

This first cherry salsa is courtesy of the Whole Foods iPhone App.  That app is just genius...you type in an ingredient (or ingredients) and it returns a gazillion different options. 

Cherry Salsa with Balsamic Vinegar and Basil
Makes about 1 1/2 cups

Ingredients
2 cups sweet cherries, pitted and roughly chopped
1 jalapeño, stemmed, seeded and finely chopped (I used a Thai chili isntead)
1 shallot, finely chopped
1/4 cup basil leaves, chopped
2 teaspoons balsamic vinegar
Salt and pepper to taste

Directions
Toss all ingredients together in a large bowl then cover and chill for at least 1 hour before serving.  Serve over grilled salmon, chicken or pork.

Obviously, I choose salmon.  Almost always.

Not a fan of cherries?  What's wrong with you?  And how about blueberries instead?  Martha Stewart Living had a fantastic recipe for for blueberry basil salsa which I made last summer and served with cream cheese and crackers.  This time I served it over grilled mahi mahi instead per her original suggestion.  Well, technically, her suggestion was over grilled chicken but fish was just as fabulous.  Maybe summer isn't so bad after all...

 

Blueberry Basil Salsa

Adapted from Martha Stewart Living

1-2 jalapeno chiles
3 cups blueberries, rinsed
1/4 cup finely minced red onion
3 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish
1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish

Directions
Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. Roughly chop flesh and seeds; set aside.
Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine. Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.

Cookbook # 66 Honga's Lotus Petal

Honga's Lotus Petal is apparently a beloved Telluride institution.  I don't know if that's true because I don't get out enough.  It is sad.

This cookbook however, introduces a bit of the ecclectic fun of Asian fusion into the home. With recipes like Asian Fish Tacos with Kaffir Lime Crepes, Tomato Coconut Soup and  Asian Pumpkin Soup who needs to go out?  So that might be stretching it a bit, but I do love the recipes. They are ecclectic enough to feel different from all my other Asian cookbooks, but familiar enough to stir up cravings. I already have the Asian Gazpacho with Lemongrass sour cream on the menu for next week.   There's also Som Tum in this book which makes it a winner in my "Must have Som Tum recipe" cookbook category. And of course the photography is stunning enough to make a girl covet the job of food photographers.  What else is there to say?

Grilled Salmon and Bok Choy with Warm Quinoa Salad with Vanilla Pineapple Salsa
Adapted from Honga's Lotus Petal


2 tbsp Olive Oil
1 tsp sea salt
Freshly ground black pepper
2 6 oz fillets of wild salmon
2 baby bok choy
Warm Quinoa Salad
Vanilla Pineapple Salsa

Preheat grill to high.
In small bowl mix together oil, salt and pepper. Rub half on salmon.
Cut bok choy lengthwise from root to leaves. Rub other half of oil, salt and pepper mixture.
Place Salmon on Grill and grill for 2 mins. Flip. Add bok choy to grill. Grill until it begins to wilt and roast. Flip bok choy and cook additional minute. Remove Salmon and bok choy from grill and serve with Warm Quinoa Salad and Vanilla Pineapple Salsa.

Pineapple Salsa
½ fresh pineapple finely diced
small bunch of scallions sliced thinly
½ bell pepper finely diced
1 tsp vanilla extract
1/2 tsp apple cider vinegar
1 tsp brown sugar
Combine ingredients in bowl and refrigerate for 2-3 hours.

Warm Quinoa Salad
1 cup quinoa
1 tbsp olive oil
½ red onion, diced
½ red or yellow bell pepper diced
1 carrot peeled and diced
2 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp fresh lemon juice
1 tbsp sugar
1 tbsp fish sauce
1 tbsp butter

1. Combine quinoa with 2 cups water in medium pot with lid. Bring to boil and lower heat to simmer. Cook until all water is absorbed and quinoa is tender—about 20 mins. Let cool for 30 mins.
2. Preheat pan over high heat until it begins to smoke. Add oil and vegetables. Stir to mix and add ginger and garlic. Cook stirring frequently until veggies begin to wilt—about 3 minutes.
3. Mix in cooked quinoa and stir thoroughly. Add lemon juice, sugar, and fish sauce to pan and let steam for another minute.
4. Turn off heat and mix in butter.