Ingredients
Scale
1 cup quinoa (uncooked)
1 teaspoon kosher salt (divided)
3/4 cup english cucumbers (diced, seeded)
1 cup cherry tomatoes (sliced in half)
1/4 cup red onion (finely diced)
4 basil leaves (thinly sliced)
zest of one lemon
1/4 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon paprika
20 ounces salmon fillets
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 1/2 teaspoon salt to a boil.
- Cover and reduce to a simmer, cooking about 20 minutes until quinoa is light and fluffy.
- Turn off the heat and let it sit for at least 5 minutes covered.
- Mix in the cucumbers, tomatoes, onions, basil, and lemon zest right before serving.
- Combine salt, pepper, cumin, and paprika in a small bowl.
- Line a sheet pan with foil and lightly grease with olive oil or nonstick spray.
- Transfer salmon fillets to the pan and coat each with the spice mixture.
- Place lemon wedges at the edges of the pan.
- Broil on high in the lower third of the oven for 8 to 10 minutes until the salmon flakes easily.
- Sprinkle with fresh parsley and serve with the roasted lemons and quinoa.
Notes
- Ensure you rinse the quinoa before cooking to remove any bitterness.
- Do not overcook the salmon; it should be opaque and tender.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Broiling
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 222 kcal
- Sugar: 2 g
- Sodium: 753 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg