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This meal is about as easy as making a box of mac and cheese but the nutrition benefits can't be compared. Quinoa is a great source of protein. Salmon is rich in Omega 3 fatty acids, B vitamins, Potassium and Selenium. You brain and heart will thank you after you!
This meal is about as easy as making a box of mac and cheese but the nutrition benefits can't be compared. Quinoa is a great source of protein. Salmon is rich in Omega 3 fatty acids, B vitamins, Potassium and Selenium. You brain and heart will thank you after you!
1 cup red quinoa, rinsed and drained
4-4 ounce fresh wild caught salmon
Salt and pepper
1 teaspoon avocado or grapeseed oil
1 pound asparagus
Chopped green onion
Dressing:
½ cup sour cream
3 tablespoon of avocado mayo or mayo of choice
1 teaspoon grated lime zest
1 teaspoon grated ginger or ginger juice
1 tablespoon minced fresh cilantro
2 tablespoon of fresh lime juice
Pinch of salt
Cook quinoa according to directions of if you the rice cooker (MP3), rinse quinoa, add water enough to reach one thumb nail above grain line. Set at 420 until vapo-valve clicks, then to low for 30 minutes on 200.
Preheat 12 inch skillet or Electric skillet to medium (350). Add oil. Salt salmon on plate and the place in preheated skillet. Cover and cook for 5 minutes.
Remove cover and add asparagus and turn to low of 10 minutes.
Combine, sour cream, mayo, lime zest, juice ginger and salt in a small bowl and mix well.
Place quinoa on a plate, asparagus on top and then salmon.
Add dressing and chopped green onion.
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