In the Kitchen with Sigona’s Featuring: Quick, Healthy & Easy Recipes for Fall

Quinoa, local salmon and kale are just a few of my favorite foods. That’s why I’m giving you quick and healthy recipes that you can enjoy throughout the autumn season. All recipes have been modified courtesy of Clean Eating Magazine.

Carmelo’s Classic Quinoa Salad

About the only thing I love more than quinoa are simple, quick and healthy recipes featuring quinoa!. This recipe is so delicious and easy to make that even your kids can help you prepare it.


  • 2 cups quinoa
  • 1/4 cup Sigona’s Fresh Press Arbequina or Manzanillo extra virgin olive oil
  • 1 lime, juiced
  • 1 tbsp. ground cumin
  • Pinch of red pepper flakes
  • 3 cups fresh corn stripped from the cob, seasoned, sautéed and cooled
  • 1 15- can black beans, rinsed
  • 1 medium red bell pepper, chopped
  • 1 medium orange bell pepper, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 cup fresh cilantro, chopped
  • Sea salt and fresh ground black pepper, to taste


  • In a saucepan, bring 4 cups of water to a boil. Add the quinoa, cover and reduce to a simmer. Cook for about 12-15 minutes until the water is absorbed. Make sure to let it cool.
  • At the same time, prepare the dressing. Using a small bowl, whisk Sigona’s Fresh Press Extra Virgin Olive Oil, lime juice, cumin and red pepper flakes until combined. Set aside.
  • In a large bowl, combine the corn, beans, bell peppers, jalapeño and fresh. cilantro. Add in your quinoa and stir.
  • Top with dressing and season with salt and black pepper. Mix well and enjoy cold and/or at room temperature.


Foil-Baked, Local Wild King Salmon

Image courtesy of James Bowe

Our local salmon season will soon be coming to an end, so make sure to stock up today to enjoy this delicious foil-baked recipe that’s super easy to prepare and even easier to enjoy.


  • Sigona’s Fresh Press Arbequina Extra Virgin Olive Oil
  • 2 4-oz. wild king salmon fillets (Available at Redwood City store only)
  • 1/4 tsp. sea salt
  • 1/8 tsp. fresh ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup of Sigona’s local organic baby Sun Gold tomatoes, halved
  • 3/4 cup diced zucchini
  • 1/2 cup cooked or canned chickpeas
  • 1/4 cup chopped yellow onion
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. crumbled feta cheese
  • 2 tbsp. chopped fresh basil


  • Preheat your oven to 425ºF.
  • Cut 2 14-inch squares of foil; lightly coat the salmon with the olive oil and season with salt and pepper. Place 1 piece of salmon on each piece of foil.
  • In a medium bowl, combine garlic, organic Sun Gold tomatoes, zucchini, chickpeas, onion and lemon juice. Spoon mixture over salmon, dividing evenly.
  • Bring all sides together over the top of salmon and fold over to form a sealed packet.
  • Transfer the packets to your baking sheet and bake for 15 minutes.
  • Remove from the oven and let stand for 5 minutes before opening.
  • Carefully open packets.
  •  To serve, sprinkle with feta cheese and basil.


Tofu Salad Featuring Kale


  • Sigona’s Fresh Press Arbequina Extra Virgin Olive Oil
  • 14 oz. firm pressed tofu, sliced into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 1/3 cup rice wine vinegar
  • 1/4 cup orange juice
  • 2 tbsp. fresh lime juice
  • 2 tbsp. low-sodium soy sauce or tamari
  • 1 tbsp. Sigona’s local, raw wild persimmon honey
  • 1 tbsp. peeled and grated fresh ginger
  • 1 tsp. sesame oil
  • 1 tbsp. ground flaxseeds
  • 12 1/2 cups chopped kale (about 16 oz)
  • 6 medium, local field-grown pickling cucumbers, peeled and diced
  • 2 carrots, peeled and shredded
  • 2 green onions, white and light green parts only, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cups shredded red cabbage1/2 cup shelled edamame, cooked
  • 4 tsp. sesame seeds


  • Preheat your oven to 500ºF.
  • With a paper towel, lightly cover the inside of ceramic 9 x 13-inch baking dish with Sigona’s Arbequina Olive Oil.
  • In a blender, blend garlic, vinegar, orange juice, lime juice, soy sauce, honey, ginger and sesame oil until smooth, about 1 minute. Remove ¼ cup mixture and pour over top of tofu. Toss to combine and spread evenly in dish.
  • Bake, turning 3 to 4 times, until golden and crisp, 25 to 30 minutes.
  • Meanwhile, to the remaining mixture in blender, add flaxseeds and process until smooth.
  • In a large bowl, add kale and pour the vinegar-flaxseed mixture over top.
  • With your hands, massage kale to coat thoroughly until wilted, 3 to 4 minutes.
  • Add cucumbers, carrots, scallions, bell pepper, cabbage and edamame and toss to combine.
  • Add tofu and toss to combine.
  • To serve, top with sesame seeds.

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