Kimberly Suits Lewis

Not sure where I got this recipe originally. Honestly, I wrote it down in my recipe book a few years ago and never looked back! This is a super quick and easy weeknight meal with minimal dishes… what’s not to love!? You can also reserve some quinoa for an easy lunch the next day. (Next day’s salad: Add a handful of spinach, some chickpeas and a bit of feta!)

INGREDIENTS

1 cup quinoa

1 cup vegetable broth (unsalted or lower sodium)

1 cup water

2-4 salmon fillets with or without skin (about ¼ pound per serving)

½ tsp salt

¼ tsp pepper

1 tsp cumin

½ tsp paprika

¼ tsp cayenne

2 tbsp olive oil

¾ cup cucumber (english), diced

¾ cup tomatoes (roma), chopped

¼ cup red onion finely diced (or less, totally a personal pref!)

4 large basil leaves, thinly sliced

1 lemon, zested and cut into wedges

¼ cup fresh parsley, chopped

INSTRUCTIONS

1. First make the quinoa: in a medium pan with a lid bring the quinoa, vegetable stock and water to a boil. Cover and reduce heat to a simmer, cook about 20 min or until liquid is gone. When done, remove from heat.
2. While quinoa is cooking, prep the salmon. First combine the salt, pepper, cumin, paprika, and cayenne. Season the salmon with the mixture. 
3. In a large skillet over medium heat add the olive oil and place salmon skin side down, cook for 5 minutes. Flip over and cook for additional 5 minutes, or until done. Remove skin.
4. While the salmon is cooking, prep the fresh ingredients including the cucumber, tomatoes, onion, basil, lemon, and parsley. 
5. Add the cucumber, tomatoes, onion, basil, and lemon zest to quinoa, toss to combine. 
6. Serve in a shallow bowl with quinoa salad on the bottom, salmon fillet on top with a wedge of lemon and sprinkle of parsley!