Serves: 4
Serving size: 4 to 5 ounces salmon plus 1 cup quinoa
Calories per serving: 517
Now that you have reintroduced grains to your diet, you will enjoy this tasty use of the superfood quinoa. The recipe is quick and easy to prepare and packs a serious flavor punch.
Remember that you can always swap out your proteins. For this recipe, I chose a 4-ounce piece of salmon, but this quinoa bowl works great with grilled chicken or lamb.
4 (4-to 5-ounce) pieces skinless salmon
2 tablespoons extra-virgin olive oil, divided
⅛ teaspoon freshly ground black pepper
¼ cup fresh lemon juice
1 tablespoon red wine vinegar
¼ cup finely chopped fresh dill
¼ cup finely chopped fresh mint
2 tablespoons finely chopped fresh oregano
1 cup quinoa
2 cups water
1½ cups halved cherry tomatoes
1 cup assorted pitted olives, such as Kalamata and Gaeta, halved
⅓ cup chopped scallions
1 small red onion, thinly sliced into half-moons
3 cups sliced English cucumbers
⅓ cup crumbled feta cheese
2 tablespoons finely chopped fresh parsley for garnish
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
Lay out the salmon pieces on the lined baking sheet. Brush the fillets with 1 teaspoon of the olive oil and season with pepper. Roast for 10 minutes.
In a large bowl, combine the lemon juice, vinegar, herbs, and remaining olive oil. Whisk until emulsified. Let the dressing sit at room temperature to allow the flavors to meld.
Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa and 2 cups of water in a saucepan and bring to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed, about 15 minutes. The quinoa should be tender.
Transfer the quinoa to a bowl and fluff it with a fork. Add the tomatoes, olives, scallions, red onion, and cucumbers and toss with the dressing. Top with the feta and parsley.
Serve chilled or warm with salmon.