Salmon & Veggie Quinoa with Kate’s Plate

Salmon & Veggie Quinoa
Serves 4

4, 6 oz organic salmon filets

1 Tbls lemon juice
1 Tbls extra virgin olive oil
1.5 tsp whole grain mustard
2 cloves minced garlic
1/4 tsp salt
1/4 tsp pepper

2/3 cup dry organic quinoa

1 small zucchini
1 small yellow squash
1/2 red onion
handful fresh green beans
1/2 red bell pepper
1/2 cup cherry tomatoes

fresh basil for garnish
Preheat oven to 400 degrees.
Combine marinade ingredients, pour over fish in a glass/ceramic baking dish.

Coat all veggies with oil, spread on baking sheet.
Sprinkle with salt and pepper.
Roast for 20 minutes.

Cook quinoa on stovetop. 1 1/3 cup water to 2/3 cup quinoa. Cover with lid.

Roast salmon for 15-20 minutes, depending on thickness, until it flakes.

When veggies are done, combine with warm quinoa is a large bowl.

Chiffonade basil (sliver or chop works too!) And top entire dish with generous sprinkle of basil.

Serve salmon on a generous bed of veggie quinoa. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s