Quinoa is the new super grain which is making rounds in my circle. One of my close friends have turned into the unofficial brand ambassador of Quinoa. However, even with all her effort, it never really made it to our table.
After a hiking trip my husband came and reported he had his favorite baked Salmon on a bed of Quinoa at a small restaurant in North Bend, WA. He was impressed enough to drag me there to taste it. After we all enjoyed it, it had to make it’s way into our home.
- 1 cup quinoa
- 1/2 cup chopped baby spinach
- 1 tsp. garlic paste
- 1 lb. salmon fillet
- 2tbsp. lime juice
- 1 + 1 tsp. black pepper powder
- 2 tbsp. mayonnaise
- 2 tbsp. olive oil
- Salt to taste
In a strainer wash quinoa thoroughly under running water and drain. In a saucepan combine quinoa with 2 cups of water and bring it to a boil. Now cook it covered on low heat till the water is completely absorbed. Remove from heat and fluff it with a fork.
In a skillet add 1 tbsp. olive oil and toss cooked quinoa with baby spinach. Season with salt and black pepper powder.
Transfer the tossed quinoa on a serving plate.
Wash the salmon fillet and marinate it with garlic paste, lime juice, mayonnaise, black pepper powder and salt for 15 minutes.
Preheat oven at 350F. Drizzle a spoonful of olive oil on the marinated fish and bake it for 20 minutes.
Remove from oven and gently place it over the bed of quinoa.
Enjoy your light dinner with a glass of white wine.