Baked Trout, Quinoa Salad| Image source: olgasflavourfactory.com & chelseashealthykitchen.com
Diana Violet Bird’s, From the Birds, is a compilation of traditional Indigenous foods prepared, with contemporary family life in mind. The cookbook features recipes such as moose meatballs with spaghetti and the following yummy trout quinoa salad. Violet-Bird’s family strive to maintain a traditional lifestyle by hunting wild game, preserving foods, and eating healthy.
INGREDIENTS:
1 cup BBQ or baked trout filleted and shredded
½ red onion, minced
2 celery stalks, sliced
1 cup cucumbers, sliced
1 cup tomatoes, cubed
½ cup of feta cheese, crumbled
½ cup balsamic vinegar
½ cup olive oil
2 tablespoons oregano
1 cup quinoa
2 cups water
Salt and pepper
Parsley flakes to garnish
PREPARATION:
1. In a pot, add the water and quinoa. Bring to a boil for 5 minutes, stir constantly. Turn down the heat to medium and let it cook for 10 minutes. Take it off the heat to cool. Fluff with a fork.
2. In a bowl combine the trout, celery, tomatoes, cucumbers and onions.
3. Make the dressing by mixing olive oil, balsamic vinegar, oregano, salt and pepper.
4. Combine all the ingredients and refrigerate for 1 hour before serving.
Diana Violet Bird Bio
Diana Violet Bird (Cree) is a 3rd year student in Indigenous Social Work at the First Nations University of Canada and owns her own catering business called Bird’s Kitchen. She grew up on 80 acres of land in the Christopher Lake area. The family raised chickens and had 2 huge gardens so Diana knows the importance of food security and food sovereignty. Diana enjoys canning, gardening, harvesting plants and hunting. She will be publishing Volume 2 of From the Birds in the fall of 2016. To purchase the cookbook email: dianabird2015@gmail.com.
