A menu featuring seafood and fish options for pescatarians.

Pescatarian Menu

A curated selection of dishes that cater to vegetarian preferences.

Vegetarian Menu

A special menu designed for gluten-free dining options.

Celiac Menu

Rinse the quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and set aside.

Prepare the Quinoa

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and asparagus, sautéing for about 3-4 minutes until the asparagus is tender. Remove from the skillet and set aside.

Sauté the Asparagus and Garlic

In the same skillet, add another tablespoon of olive oil. Season the salmon fillets with salt and black pepper. Cook salmon for about 4-5 minutes on each side until golden and flaky.

Cook the Salmon

Remove the salmon and add the shrimp and scallops to the skillet. Sauté for about 3-4 minutes until they are cooked through and opaque.

Cook the Shrimp and Scallops

In a large serving bowl, combine the cooked quinoa, sautéed asparagus, cherry tomatoes, and seafood. Drizzle with lemon juice and remaining olive oil. Toss gently to combine.

Combine Ingredients

Garnish with fresh parsley and serve warm.

Garnish and Serve

Salmon fillets

Shrimp, peeled and deveined

Scallops

Asparagus, trimmed

Cherry tomatoes, halved

Garlic, minced

Quinoa

Olive oil

Lemon, juiced

Salt

Black pepper

Fresh parsley, chopped

In a large skillet, heat olive oil over medium heat.

Step 1

Add minced garlic and ginger, sauté for 1 minute until fragrant.

Step 2

Add bell peppers, broccoli, carrots, and zucchini to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.

Step 3

Pour in soy sauce and sprinkle with sesame seeds. Mix well and cook for an additional 2 minutes.

Step 4

Step 5

In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, and feta cheese.

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Pour the dressing over the quinoa salad and toss gently to combine.

Chill in the refrigerator for at least 30 minutes before serving.

Bell Peppers (sliced)

Broccoli (florets)

Carrots (sliced)

Zucchini (sliced)

Soy Sauce

Olive Oil

Garlic (minced)

Ginger (minced)

Sesame Seeds

Quinoa (cooked)

Cucumber (diced)

Cherry Tomatoes (halved)

Red Onion (finely chopped)

Feta Cheese (crumbled)

Lemon Juice

Black Pepper

Rinse the quinoa under cold water. In a saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.

Cook Quinoa

Season chicken breasts with salt, black pepper, and paprika. Heat olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from skillet and let it rest.

Prepare Chicken

In the same skillet, add minced garlic and chopped bell peppers and zucchini. Sauté for about 5-7 minutes until vegetables are tender.

Sauté Vegetables

Slice the chicken and mix it with the quinoa and sautéed vegetables. Garnish with fresh parsley and serve with lemon wedges.