This following recipe serves 6
INGREDIENTS
Part I:
8 oz. red quinoa
2 oz. diced butternut squash
2 oz. split brussel sprouts
2 oz. diced rutabaga
2 oz. diced turnips
4 pcs. peeled baby carrots
4 pcs. asparagus spears
8 pcs. baby red tomato
8 pcs. baby yellow tomato
½ cup extra virgin olive oil
Kosher salt & fresh ground black pepper
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Part II:
6 6-oz. salmon fillets
Kosher salt
Fresh rough grind black pepper
Olive oil
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INSTRUCTIONS**
- The most important part of this recipe is that you rinse the quinoa out with water at least four times to remove any sand that is in it. The more you rinse, the cleaner it will be. Once rinsed clean, let it sit in a colander for 15 minutes to drain.
- In a stockpot, steam the quinoa in a 2:1 ratio of water to quinoa. You can always use a flavored stock instead of water. Cover and gently steam for 30 minutes until the grains are soft and have absorbed the liquid. Take a spoon and fluff up the quinoa to separate the grains and let some steam evaporate and cool down.
- While the quinoa is steaming, mix all of the vegetables in a bowl with the olive oil, and season with salt and pepper. Roast in a 350-degree oven until soft. Remove the vegetables and then mix together with the quinoa. You can save some vegetables to make a colorful pile of vegetables on the plate.
- Meanwhile, season the salmon and then coat with as much pepper as you prefer. I cannot eat anything that is fully coated in cracked black peppercorns. It is not necessary. For this, I simply apply a little extra pepper.
- Take a hot, non-stick pan and cook the salmon for 4 minutes on both sides. Test with an electronic thermometer for an inside temperature of 135 degrees, as the fish will continue to cook giving you a moist center that is not over cooked.
- Set up the plates with the quinoa and vegetables, top with salmon and serve.
