Loaded Rainbow Quinoa with Seared Salmon


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Ingredients:

4 5 ounce portions of salmon

2 tablespoons lemon zest

2 tablespoons cilantro, chopped

1 tablespoon olive oil

¼ teaspoon salt and pepper

Directions:

1. Warm a pan to medium high heat.

2. In a bowl, mix together zest, cilantro, and oil.

3. Add the salmon to the bowl and mix together.

4. Salt and pepper both sides of the salmon.

5. When the pan is hot, add the fish and turn the heat down to medium.

6. Once the fish has established a nice color, flip it.

7. Cook for around 5 minutes each side.

8. Cook until the internal temperature is 140 degrees.

9. Serve with Rainbow Quinoa (recipe below).

Rainbow Quinoa

Ingredients:

1 cup cooked rainbow quinoa, cooled

½ cup spinach, chopped

1 red bell pepper, diced

1 can black bean, no salt added, rinsed and drained

1 mango, diced

3 tablespoons cilantro, chopped

2 tablespoons olive oil

2 tablespoons lemon juice

¼ teaspoon salt and pepper

Directions:

In a medium bowl, add all the ingredients and stir to combine.

Lemon Nut Vinaigrette

Ingredients:

¼ cup lemon juice

½ cup olive oil

¼ cup spinach, chopped

3 tablespoons cilantro

2 cloves garlic

Directions:

1. In a food processor, add all the ingredients except the oil.

2. Once the ingredients are all incorporate, slowly add the olive oil to emulsify.

3. Remove from the food processor and place in a mixing bowl.

4. Serve on top of the fish or on the side of the quinoa.

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Your Life - Your Health
Jenniffer Michaelson

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