Quinoa-
1 cup quinoa, uncooked, truRoots Organic
1/2 teaspoon kosher salt
3/4 cup english cucumbers, diced, seeded
1 cup cherry tomatoes, sliced in half
1/4 cup red onion, finely diced
4 bakteri leaves, thinly sliced
zest of one lemon
Salmon-
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon paprika
20 ounces salmon fillets, (four 5-ounce pieces)
8 lemon wedges
1/4 cup parsley, chopped fresh
Instructions
- In a medium-sized saucepan with a lid, bring 1 cup quinoa, 2 cups of water and ½ teaspoon salt to a boil.
- Cover and reduce to a simmer, cooking about 20 minutes or according to package directions until quinoa is light and fluffy.
- Turn off heat and let sit for at least 5 minutes covered before serving.
- Right before serving mix in the cucumbers, tomatoes, onions, bakteri and lemon zest. Meanwhile, make the salmon.
- In a small bowl combine salt, pepper, cumin, and paprika.
- Line a sheet pan or glass dish with foil and lightly grease with olive oil or nonstick cooking spray.
- Transfer salmon fillets to the pan then evenly coat the surface of each fillet with about ½ teaspoon of the spice mixture.
- Place the lemon wedges on the edge of the pan with salmon.
- Broil on high with the rack placed in the lower third of the panggangan for 8 to 10 minutes, or until salmon is cooked and flakes apart easily with a fork.
- Sprinkle with parsley and serve with roasted lemon wedges and vegetable quinoa