Salmon and Broccoli Quinoa
This is a very filling dish - so easy and quick to make. The quinoa alone would also make a great vegetarian meal.
Preparation & cooking: 30 minutes
Serves: 6
Ingredients:
Salmon:
1 tablespoon extra virgin olive oil
6 Wild Alaskan Sockeye Salmon fillets (113 g each)
2 tablespoon low-sodium Soy Sauce
Freshly grinded black pepper
Quinoa:
1 cup white quinoa, dry (rinse in cold water)
1 tablespoon extra virgin olive oil
1 onion, diced
2 cups broccoli, diced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon cayenne pepper (optional)
2 cups vegetable broth
Freshly grinded black pepper
Method:
Marinate the salmon fillets in the soy sauce and season with the black pepper. Set aside and let rest.
Sauté the onions in the olive oil in a heavy pan for a few minutes until soft.
Add the broccoli and sauté for another couple of minutes.
Add the spices, the quinoa and the vegetable broth – cover, bring to boil and simmer for about 10-15 minutes or until all the stock has been absorbed.
In the meantime, heat another frypan with the olive oil and cook the salmon over low-medium heat for a couple of minutes on each side.
Nutrition (per serve):
Calories 334; Fat 12.5 g; Sat. Fat 1.9 g; Carbs 23.9 g; Sugar 2.8 g; Fiber 4.25 g; Protein 30 g