Quinoa Salmon Cup Recipes

TERIYAKI SALMON QUINOA BOWLS

Steps:

• Cook the quinoa as the label directs. Meanwhile, whisk 1/3 cup each soy sauce and mirin with three-quarters of the garlic, the ginger and honey in a medium bowl. Add the salmon and turn to coat. Let marinate at room temperature, 15 minutes.
• Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside.
• Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves start wilting, 3 to 4 minutes. Add the remaining garlic and the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and the lemon zest; toss to coat. Transfer the vegetables to a bowl.
• Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon vegetable oil. Add the salmon and about one-third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is golden brown and cooked through, 3 minutes per side. Top each serving of quinoa with the vegetables, salmon and more scallions. Serve with lemon wedges.

THIS SALMON AND QUINOA BOWL PACKS 22 GRAMS OF PROTEIN IN EACH SERVING

Steps:

• Combine stock and quinoa in a small saucepan; bring to a boil over high. Reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and let stand 5 minutes. Fluff with a fork, and stir in kale-spinach mix, cilantro, parsley, 5 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Using a mandoline or a vegetable peeler, slice or peel beet and carrot into very thin slices. Place beet and carrot in a medium bowl; add vinegar, garlic, and 1/4 teaspoon salt. Let stand 15 minutes, stirring occasionally.
• Heat remaining 1 tablespoon oil in a skillet over medium-high. Sprinkle salmon with remaining 5/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add salmon to hot oil, skin side down, and cook 6 minutes. Reduce heat to medium-low; cover and cook until a thermometer inserted in thickest portion reaches 130°F, 6 to 7 minutes. Let stand 5 minutes; flake salmon into large pieces.
• Divide quinoa mixture evenly among 4 shallow bowls. Top evenly with salmon, beet mixture, and yogurt.

SALMON QUINOA BOWL

Steps:

• Stir together quinoa and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and cook until tender, about 12 minutes. Remove from heat and keep covered; let sit for 3 to 5 minutes. Set aside.
• Stir together yogurt, tahini, lemon juice, and garlic in a large bowl for the salad. Add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt. Set aside.
• Pull stems off the kale. Tear the leaves and place in the bowl with the dressing. Shave carrots into long ribbons and add to the bowl. Massage dressing into the salad until fully coated, about 1 minute. Add chickpeas and cherries to kale; toss to coat.
• Heat oil in a large nonstick skillet over medium heat. Cook salmon, skin-side-down, until crisp, about 4 minutes. Flip and cook until desired degree of doneness is reached, 3 to 4 minutes more for medium rare. Remove to a plate.
• Divide quinoa between 4 bowls. Add the kale salad and top with salmon. Top with a drizzle of olive oil, crack in some black pepper, and serve immediately.

QUINOA SALMON CUP

Steps:

• Preheat oven to 350 degrees F. In a large bowl stir together cooked quinoa, salmon, onion, the 2 tablespoons chives, and the garlic. In a medium bowl stir together panko and lemon pepper seasoning; add milk, eggs, egg whites, and oil, stirring until combined. Add panko mixture to salmon mixture; stir until well mixed. Generously coat twelve 2-1/2-inch muffin cups with cooking spray. Divide salmon-panko mixture evenly among the prepared cups, using a heaping 1/3 cup in each cup. Bake about 25 minutes or until tops are golden and an instant-read thermometer inserted in center of a cup registers 160 degrees F. Cool in muffin cups on a wire rack for 10 minutes. Divide arugula among six serving plates. Run a knife around the edges of each cup to loosen; remove from muffin cups. Arrange on top of arugula. Serve with lemon wedges. For lemon-mustard sauce, stir together yogurt, mustard, the 1 tablespoon chives, the lemon juice, and black pepper. Serve sauce with warm salmon cups. If desired, sprinkle with additional snipped chives.

QUINOA WITH SALMON AND SWISS CHARD

Steps:

• Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook and stir onion and 2 cloves garlic until fragrant, about 2 minutes.
• Stir quinoa into onion mixture until lightly toasted, about 5 minutes.
• Pour vegetable broth into quinoa mixture. Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is tender, about 20 minutes.
• Meanwhile, heat salmon, white wine, and water in a saucepan over medium heat. Simmer until salmon is cooked through and easily flaked with a fork, 10 to 12 minutes; drain.
• Transfer salmon to a plate and flake fish meat; discard skin and set salmon aside.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir 2 cloves garlic until fragrant, about 1 minute.
• Stir Swiss chard and lemon juice into garlic until Swiss chard begins to soften, about 2 minutes; remove from heat.
• Gently fold flaked salmon and chard into the cooked quinoa. Season with salt and black pepper.