Once upon a time, I really didn’t like quinoa. Now, I love it. So this hit on all levels for me last night.
The Man watched Demon Dog (what we call her when she gets wild) so I could color my hair. These moments of peace are some of only a few minutes I have had to myself in over a week. Might as well celebrate with some nummy grub and a re-redded head.
Based on a recipe from 101 Cookbooks
1 salmon filet
1 cup red quinoa
1 cup vegetable broth
1 cup water
1 garlic clove, minced
Juice of half a lemon
1/2 tsp toasted sesame oil
1 tbsp olive oil plus more for drizzling
6 asparagus stalks, cleaned and cut into 1 inch pieces
Fresh ground black pepper
Preheat the oven to 400 degrees. Drizzle a little olive oil in the bottom of a small baking dish. Place the salmon in the dish and then sprinkle with sea salt (just a pinch) and pepper. Bake until cooked through, about 12 minutes depending on the size of the piece of salmon. When cooked through (flakes easily with a fork), remove from the oven and set aside to cool.
Combine the water and broth in a saucepan. Add 1/4 tsp sea salt and then bring to a boil over high heat. Add the quinoa, stir to get all grains into the liquid, cover, and reduce the heat to medium-low. Continue to cook, stirring occasionally, until all liquid is absorbed, about 20-25 minutes.
In another saucepan, bring a cup of water to a boil; add the asparagus pieces and cook only until just tender (about 2-3 minutes depending on how thick the spears are). Remove the asparagus from the boiling water and plunge into an ice bath to stop the cooking process. Drain and set aside.
Combine sesame oil, olive oil, lemon juice, and garlic in a small bowl to create a dressing.
When all are done (salmon, quinoa, asparagus, and dressing), flake the salmon and then add it, the asparagus, and the dressing to the quinoa and toss lightly to combine.