SafePlates

Ingredients

• 2 fillets (8 oz/225g each) salmon
• 1 cup (185g) quinoa, uncooked
• 2 cups (480ml) water or low-sodium vegetable broth
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (30g) baby spinach
• 1/2 cup (75g) cucumber, diced
• 1/4 cup (30g) walnuts, chopped
• 2 tbsp (30ml) extra virgin olive oil
• 1 tbsp (15ml) lemon juice
• 1/2 tsp (2g) ground turmeric
• 1/2 tsp (2g) ground black pepper
• 1/4 tsp (1g) sea salt

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
2. While the quinoa cooks, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Place the salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon (15ml) olive oil, sprinkle with turmeric, black pepper, and salt.
4. Bake the salmon for 12-15 minutes, or until cooked through and flakes easily with a fork.
5. In a large bowl, combine cooked quinoa, cherry tomatoes, spinach, cucumber, and walnuts.
6. In a small bowl, whisk together the remaining 1 tablespoon (15ml) olive oil and lemon juice.
7. Pour the dressing over the quinoa mixture and toss gently to combine.
8. Divide the quinoa salad between two bowls. Top each with a baked salmon fillet.
9. Serve immediately, optionally garnished with extra lemon wedges.

Tip

This bowl is rich in omega-3s and antioxidants, which may help reduce inflammation. For extra flavor, add fresh herbs like parsley or dill.