SafePlates

Ingredients

• 2 fillets (8 oz/225g each) salmon
• 1 cup (185g) quinoa
• 2 cups (480ml) water
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) cucumber, diced
• 1/2 cup (75g) cooked chickpeas
• 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) lemon juice
• 1/4 teaspoon (1g) salt
• 1/4 teaspoon (1g) black pepper
• 1/4 cup (10g) fresh parsley, chopped

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water 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, and season with salt and black pepper.
4. Bake the salmon for 12-15 minutes, or until cooked through and flakes easily with a fork.
5. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, chickpeas, and parsley.
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, garnished with extra parsley if desired.

Tip

For extra flavor, add a sprinkle of your favorite gluten-free spice blend to the salmon before baking.