SALMON AND QUINOA RECIPES

SALMON WITH ROASTED VEGETABLES & QUINOA RECIPE | EATINGWELL

Salmon with Roasted Vegetables & Quinoa Recipe | EatingWell image

This healthy salmon recipe has everything you want for a complete meal: omega-3-rich salmon, protein-packed quinoa and lots of vegetables. Drizzled with a maple-lemon dressing, this healthy quinoa dinner also makes a delicious next-day lunch.

Provided by EatingWell Test Kitchen

Categories Healthy Delicata Squash Recipes

Total Time 50 minutes

Number Of Ingredients 13

Ingredients

2 small or 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch pieces
4 cups cauliflower florets
6 small shallots, quartered
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1?¼ cups water
¾ cup red or white quinoa
1 pound wild Alaskan salmon fillet, skinned (see Tip) and cut into 4 portions
Olive oil or canola oil cooking spray
3 tablespoons lemon juice
2 tablespoons maple syrup
¼ cup chopped walnuts, toasted

Steps:

Preheat oven to 425 degrees F.
Toss squash, cauliflower and shallots with 2 tablespoons oil, 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 20 to 25 minutes.
Meanwhile, bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 12 to 15 minutes. Remove from the heat.
When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot. Coat the salmon with a thin layer of cooking spray and season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque in the middle, 4 to 6 minutes.
Combine the remaining 1 tablespoon oil, lemon juice, maple syrup and 1/4 teaspoon salt in a small bowl. Serve the quinoa, salmon and vegetables drizzled with the dressing and topped with walnuts.

Nutrition Facts : Calories 499.1 calories, CarbohydrateContent 46.7 g, CholesterolContent 53 mg, FatContent 21.9 g, FiberContent 8.6 g, ProteinContent 31.5 g, SaturatedFatContent 3.3 g, SodiumContent 516.3 mg, SugarContent 13.8 g

THIS SALMON AND QUINOA BOWL PACKS 22 GRAMS OF PROTEIN IN ...

This Salmon and Quinoa Bowl Packs 22 Grams of Protein in ... image

This quinoa bowl has everything that you’d want in a dinner grain bowl: plenty of colorful vegetables, dark leafy greens, and heart-healthy protein all tied together with a tangy dollop of yogurt. Here we call for red quinoa for its pretty color, but any type of quinoa or quinoa blend will taste great. All the components can be made ahead and assembled right before serving; pack up any leftovers to enjoy cold for lunch the next day.

Provided by Adam Hickman

Total Time 45 minutes

Yield Serves 4 (serving size: 2/3 cup quinoa mix, about 2 1/2 oz. salmon, 1/4 cup beet mixture, and 1 tbsp. yogurt)

Number Of Ingredients 15

Ingredients

1 1/4 cups unsalted chicken stock
3/4 cup uncooked red quinoa
2 cups baby kale and spinach mix, finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh flat-leaf parsley
6 tablespoons extra-virgin olive oil, divided
1 1/8 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 small golden beet
1 small carrot
1 1/2 tablespoons apple cider vinegar
2 teaspoons minced garlic
1 (10-oz.) skin-on salmon fillet (about 1 1/2 inches thick)
1/4 cup plain 2% reduced-fat
Greek yogurt

Steps:

Combine stock and quinoa in a small saucepan; bring to a boil over high. Reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and let stand 5 minutes. Fluff with a fork, and stir in kale-spinach mix, cilantro, parsley, 5 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Using a mandoline or a vegetable peeler, slice or peel beet and carrot into very thin slices. Place beet and carrot in a medium bowl; add vinegar, garlic, and 1/4 teaspoon salt. Let stand 15 minutes, stirring occasionally. Heat remaining 1 tablespoon oil in a skillet over medium-high. Sprinkle salmon with remaining 5/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add salmon to hot oil, skin side down, and cook 6 minutes. Reduce heat to medium-low; cover and cook until a thermometer inserted in thickest portion reaches 130°F, 6 to 7 minutes. Let stand 5 minutes; flake salmon into large pieces. Divide quinoa mixture evenly among 4 shallow bowls. Top evenly with salmon, beet mixture, and yogurt.

Nutrition Facts : Calories 447, CarbohydrateContent 28 g, FatContent 28 g, FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 4 g, SodiumContent 672 mg, SugarContent 5 g, UnsaturatedFatContent 23 g

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