Salmon quinoa bowl | HealthPartners

Servings: 4

Components

Salmon

• 1 pound salmon fillets
• 1 lemon, juiced
• Beau Monde Seasoning, or any seasoning you want, to style

Quinoa

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups cherry tomatoes, lower into quarters
• 2 cups minced arugula
• 3 tablespoons plain Greek-style yogurt
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• Sprint Sea salt

Instructions

Make the salmon:

• Preheat the oven to 375°F or preheat the grill to medium.
• Brush either side of the salmon with lemon juice and sprinkle with the Beau Monde Seasoning. Prepare the salmon in a big baking dish or place it instantly on the grill.
• Bake or grill the salmon till cooked by means of, about 25 minutes within the oven or 10 minutes on the grill.

Make the quinoa:

• In a medium saucepan, convey the quinoa and water to a boil. Cut back the warmth to low and simmer till the quinoa is tender, about quarter-hour. Let the quinoa cool then add the tomatoes and arugula, and stir to mix.
• In a small bowl, whisk collectively the yogurt, lemon juice, olive oil, garlic, and salt. Add the yogurt combination to the quinoa salad, and stir to mix.
• To serve, place a small (4-ounce) piece of salmon on high of some salad. (Salmon will be served sizzling or chilly over the salad.)

Recipe courtesy of What’s Cooking? USDA Mixing Bowl.