• 1/2 cup quinoa
• 1 cup water
• 1/4 tsp. salt
• 1 carrot, finely diced
• 2 cups cilantro leaves
• 1 clove garlic, crushed
• 2 tbsp. lemon juice
• 3 tbsp. olive oil, plus more for brushing
• 1/2 tsp. cumin powder
• 1/4 tsp. red chili flakes
• 2 5-oz. fillets wild salmon, skin removed
• Freshly ground black pepper
DIRECTIONS
Rinse quinoa under cold water.
In a small saucepan, bring water and 1/4 tsp. salt to a boil. Add quinoa and carrots and bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
Let quinoa rest, covered, for 10 minutes, then fluff with a fork.
Combine cilantro, garlic, lemon juice, olive oil, cumin, chil flakes, and 1/2 tsp. salt in a blender. Process until smooth.
Lightly season salmon with salt. Brush bottom of a metal steamer basket with oil (if using a bamboo steamer, line bottom with a large leaf of lettuce or a piece of parchment paper). Arrange fish in steamer and set over boiling water, covered, for 6-9 minutes, or until fish is cooked through.
Lift fish out of steamer.
Serve over quinoa. Spoon cilantro sauce on
Let’s Talk Nutrition:
High-Quality Protein: Salmon is rich in EPA and DHA and protein. These fatty acids may improve heart, brain, and inflammation.
Nutritional: Quinoa is a whole grain high in protein, fiber, vitamins, and minerals. It supplements salmon with nutrients and fiber to aid digestion and blood sugar regulation. The dish gets vitamins, antioxidants, and flavor from carrots and cilantro.
